[JeanLM]

The issue is not wheat gluten, which is a sub-commodity like a lot of other agricultural products. The issue is the melamine contamination found by the FDA in the gluten. Nowhere have I seen anything about the melamine concentration in the gluten. This is a key to the cause and effect relationship being apparently accepted as fact by everyone.

Melamine, which I’ve worked with for many years, is not a hazardous material. It is relatively insoluble in water so it is surprising that the Chinese used it as a fertilizer for the wheat, which is the guess as to how it got there in the first place. It is also an expensive chemical, not like urea which is a common fertilizer everywhere.

So why the Chinese used it is a mystery. Of course China is the country where, “night soil” is the standard method of crop fertilization, so they probably use whatever nitrogen rich stuff they can get.

Melamine is by the standard tests on mice and rats, slightly toxic, which means it has a LD 50 of between 500 and 5000 Mg/Kg of body weight. The actual test number is 3000Mg for mice and ~3,500Mg for rats. Above 5000 a substance is not toxic to mammals.

The EPA does not even see fit to regulate melamine.

All of this tells me melamine is not the culprit. Maybe there’s something else in the gluten. But for there to be enough melamine in there to kill a 10 lb. cat or small dog, we’re talking 15-16 gms of stuff. There probably isn’t that much gluten in there.

[null and void]

It is relatively insoluble in water so it is surprising that the Chinese used it as a fertilizer for the wheat, which is the guess as to how it got there in the first place. It is also an expensive chemical,

The Chinese government doesn't want the peasants to have ready access to ammonium nitrate.

[OB1kNOb]

All of this tells me melamine is not the culprit. Maybe there’s something else in the gluten.

Funny you should mention that. My brother who is very fit but has Type-2 diabetes told me several weeks before this pet food scare that he had been reading some research articles suggesting that going on a gluten-free diet in some cases that were studied caused some T-2 diabetes patients pancreas' to begin functioning normally again and even eliminated their signs of T-2 diabetes. I haven't studied it out for myself, but it's making me wonder if there is something else in the gluten so prevalent in our modern diet that could be causing so many cases of T-2 diabetes.