View Poll Results: Do you prefer us lobbing Potatoes or Grenades to take care of spammers?
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1
11.11%
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88.89%
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Mustangs Coast to Coast
11/6/13, 06:40 PM
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11/6/13, 07:09 PM
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11/6/13, 07:15 PM
11/7/13, 07:50 AM
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11/7/13, 08:06 AM
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11/7/13, 09:08 AM
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11/7/13, 11:19 AM
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Inevitably, in the US, a gluten-free backlash is already under way. “Coeliac: the Trendy Disease for Rich, White People”, is a typical recent headline in the popular blog, Science 2.0.
)Seriously though -
Some of the processes have changed over the years that may affect digestion of wheat such as reducing the need for proofing (fermentation) and reducing the variety of nutrients that naturally occur. Which could explain the challenges some people are having the last few decades (compared to millenniums of wheat consumption).
Some of the problem could actually be the yeast and sugars not the grain.
It said coeliac occurs (actually diagnosed) in just 1% of the population (which makes it as rare as thymic malignancies amongst cancer patients) yet many more people use the 'google' method of diagnosis.
And yes - many companies are rolling out gluten free because they can jack up the markup. Lots of other tidbits in the article.
The cause of the change, believes Young, is connected to the Chorleywood process, a technique launched by British bakers in 1961.
By juggling a cocktail of enzymes and artificial additives and introducing three times more yeast than had been used before, scientists at the Chorleywood Food Research Institute created a loaf that could be baked instantly without the need for the long “prove” or ferment before going in the oven. The result was a loaf that lasted twice as long and was 40 per cent softer than previous types of bread.
“Bread is like fruit, it needs time to ripen and unfermented wheat appears to have a very bad effect on some digestive systems and in some cases triggers the coeliac response,” Young explains.
New, genetically modified “dwarf” wheat, developed in the past 40 years may also have played a part. “We used to grow wheat that was over 6ft tall, that was higher in nutrients and also contained a much smaller variety of gluten proteins than the dwarf varieties,” he says.
http://www.telegraph.co.uk/foodanddr...free-scam.html
Last edited by cdynaco; 11/7/13 at 11:24 AM.
11/7/13, 11:24 AM
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Speaking of which, I asked a bit ago why the problem lately with gluten but neither Nathan or now Gary offered anything. But I found a great article today... Some of the processes have changed over the years that may affect digestion of wheat such as reducing the need for proofing (fermentation) and reducing the variety of glutens and nutrients that naturally occur. Which could explain the challenges some people are having the last few decades (compared to millenniums of wheat consumption). Some of the problem could actually be the yeast and sugars not the grain. It said coeliac occurs (actually diagnosed) in just 1% of the population (which makes it as rare as thymic malignancies amongst cancer patients) yet many more people use the 'google' method of diagnosis. And yes - many companies are rolling out gluten free because they can jack up the markup. Lots of other tidbits in the article. The cause of the change, believes Young, is connected to the Chorleywood process, a technique launched by British bakers in 1961. By juggling a cocktail of enzymes and artificial additives and introducing three times more yeast than had been used before, scientists at the Chorleywood Food Research Institute created a loaf that could be baked instantly without the need for the long “prove” or ferment before going in the oven. The result was a loaf that lasted twice as long and was 40 per cent softer than previous types of bread. “Bread is like fruit, it needs time to ripen and unfermented wheat appears to have a very bad effect on some digestive systems and in some cases triggers the coeliac response,” Young explains. New, genetically modified “dwarf” wheat, developed in the past 40 years may also have played a part. “We used to grow wheat that was over 6ft tall, that was higher in nutrients and also contained a much smaller variety of gluten proteins than the dwarf varieties,” he says. http://www.telegraph.co.uk/foodanddr...free-scam.html
I have held to gluten free without buying all the gluten free stuff. What does it do for me? I cut out carbs basically. No breads, cookies, cakes, etc. so I've gone Atkins more or less which will benefit me to lose weight. So if by placebo or by actually making me feel better it works and I lose weight it's a win win for me.
11/7/13, 11:35 AM
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I have held to gluten free without buying all the gluten free stuff. What does it do for me? I cut out carbs basically. No breads, cookies, cakes, etc. so I've gone Atkins more or less which will benefit me to lose weight. So if by placebo or by actually making me feel better it works and I lose weight it's a win win for me.
I reduced carbs in my diet in 2k and brought my triglycerides down from 470's to under 200 in about a year and a half - all without going to a gym.
But the 'why' wasn't so much the grain in carbs - its that it turns to sugar, which turns into sludge in the arteries as well as overtaxes the pancreas.
Which means all that carrot juice I was doing to be 'healthy' in 98/99 was just as bad as all the snacks I would munch through the day for an energy boost while on my route. So the 'why' helped me keep other things in balance too.
Last edited by cdynaco; 11/7/13 at 11:36 AM.
11/7/13, 11:38 AM
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11/7/13, 02:44 PM
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