Too funny, and sadly true.
What they'll figure out after enough time eating disgusting gluten free crap, it it's not the gluten they are intolerant to, it's the GMO gluten, so they can have the free range non GMO organic vegan pizza.
You sometimes shoot wide of the mark, but holy cow did you aim wrong on this. No one has genetically altered gluten. Traits targeting for alteration are things like pest resistance. You're far more likely to react to pesticides than to the genetic alterations that limit their use.
For those not in the know, gluten is what gives bread its puffy texture. It forms a molecular mesh in bread that can trap CO2 bubbles given off by leavening agents like yeasts. Grains that don't have gluten can break this mesh, limiting rise. That's why things like rye breads don't rise very well.
I don't get the current gluten-free trend. The only ones who would have any problems are those with food allergies (rare) and Celiacs (rarer). Anyhow, I like my breads with texture, so I add it. Mrs. Steingar makes seitan, a vegetarian protein additive, which is basically gluten, water, and flavoring. Good stuff too.
You missed it, I probably should have used smilies. Their conditions and theories need no grounding in reality. See "Chemtrails" for further examples of said behavior.
Sorry. Unfortunately, lots of things in our society need no grounding in fact. If you don't believe me look at organized religion.
Are they actually intolerant or is it something between the ears?
Didja ever notice what the ears of an old person look like?
A family friend of mine who is in her 50's has eaten gluten all her life but somehow became intolerant of it in the recent past years. She now has changed her recipes to gluten free and is total anti- gluten. It is surprising how someone can just become gluten intolerant especially in their 50's
Are they actually intolerant or is it something between the ears?
Are there some people who are gluten intolerant? Yes. Before it became a fad, I knew a girl in England who shopped "gluten free" due to claimed issues. She claimed to experience the same type symptoms from gluten as I with lactose, gas and intestinal distress. In more recent times I have heard all sorts of other symptoms and conditions that are being attributed to gluten, that don't make particular sense to me, but I don't study it.
I agree, there definitely are people with a gluten intolerance. I would imagine most people with true gluten intolerances would know about them at an early age instead of someone in their mid 50's who have been on a normal diet their whole life, but who knows?
I agree, there definitely are people with a gluten intolerance. I would imagine most people with true gluten intolerances would know about them at an early age instead of someone in their mid 50's who have been on a normal diet their whole life, but who knows?
all's I know is....call it intolerance....sensitivity....or even an allergy.....people change.
Just recently I've discovered a mold allergy that's been birthing all kinds of other symptoms and issues that I'd never imagined.....at 50.
What they'll figure out after enough time eating disgusting gluten free crap, it it's not the gluten they are intolerant to, it's the GMO gluten, so they can have the free range non GMO organic vegan pizza.
Uhh... I know you posted that you were kidding here, but to my knowledge there are no commercially used varieties of wheat that have been genetically modified. They're trying a bunch of things, but nothing has been approved anywhere in the world.
all's I know is....call it intolerance....sensitivity....or even an allergy.....people change.
Just recently I've discovered a mold allergy that's been birthing all kinds of other symptoms and issues that I'd never imagined.....at 50.
btw....that video was hilarious.
that explains all the rants...........Although I agree that gluten intolerance is one of the recent misdiagnosis crazes, it still is a real thing for a small number of people. Like me. I have a family history of Celiac disease, and some family members are so allergic to gluten that bread crumbs in their food equals a trip to the hospital for some epinephrine shots to control the swelling so they don't choke to death. I don't have it that bad but I still have it. I can eat a sandwich and I'm okay, but I don't feel great. If I eat two, I'm getting rashes, puffy swelling and I feel angry and irritable, and it takes about a day for that to wear off.
I don't need the "gluten free" products though. I just adjust my diet accordingly. Rice doesn't bother me. I'm a low carb person for other reasons, so my diet is mostly meat and vegetables. I do like the fact that some restaurants are catering to low carb people, e.g. Carl's, Inn & Out, Habit Burger, and a couple others that offer lettuce wrap as an option to buns though.
Uhh... I know you posted that you were kidding here, but to my knowledge there are no commercially used varieties of wheat that have been genetically modified. They're trying a bunch of things, but nothing has been approved anywhere in the world.
Yes. Before it became a fad, I knew a girl in England who shopped "gluten free" due to claimed issues. She claimed to experience the same type symptoms from gluten as I with lactose, gas and intestinal distress, IOW something they couldn't digest properly due to missing enzymes or bacteria.
It's all been genetically modified. It was just done using "old-fashioned" techniques such as hybridization with non-wheat plants, backcrossing, and chemical- or radiation-induced mutagenesis. Natural wheat is widely believed to be extinct or close to it.
Rich
The maladies are very different in origin. Latose intolerance is indeed due to a lack of beta-galactosidase, the "wild type" human condition. A lot of cultures have grown more tolerant of lactose because of dependence on milk products. Anyhow, if you don't have beta-galactosidase the stuff gets digested by the bacteria in your GI tract, they give off CO2 and methane as fermentation end products.
Gluten can act an an antigen to immune cells in some people. And yes, someone can develop such food allergy late in life. They are sell fairly rare, though.
You sometimes shoot wide of the mark, but holy cow did you aim wrong on this. No one has genetically altered gluten. Traits targeting for alteration are things like pest resistance. You're far more likely to react to pesticides than to the genetic alterations that limit their use.
For those not in the know, gluten is what gives bread its puffy texture. It forms a molecular mesh in bread that can trap CO2 bubbles given off by leavening agents like yeasts. Grains that don't have gluten can break this mesh, limiting rise. That's why things like rye breads don't rise very well.
I don't get the current gluten-free trend. The only ones who would have any problems are those with food allergies (rare) and Celiacs (rarer). Anyhow, I like my breads with texture, so I add it. Mrs. Steingar makes seitan, a vegetarian protein additive, which is basically gluten, water, and flavoring. Good stuff too.
Interesting. Thanks, professor.
The maladies are very different in origin. Latose intolerance is indeed due to a lack of beta-galactosidase, the "wild type" human condition. A lot of cultures have grown more tolerant of lactose because of dependence on milk products. Anyhow, if you don't have beta-galactosidase the stuff gets digested by the bacteria in your GI tract, they give off CO2 and methane as fermentation end products.
Gluten can act an an antigen to immune cells in some people. And yes, someone can develop such food allergy late in life. They are sell fairly rare, though.
Not to sidetrack this too much, but what are your thoughts on the apparent prevalence of peanut allergies? I never, ever heard of that as a kid, but now it seems to be relatively common, or so I've heard.
Not to sidetrack this too much, but what are your thoughts on the apparent prevalence of peanut allergies? I never, ever heard of that as a kid, but now it seems to be relatively common, or so I've heard.
My own personal bias is that some sort of pollution is at the heart of it [...] I have absolutely no proof of this whatsoever, just my own conjecture.
What has me baffled is.... I love peanuts....and I tested positive to a peanut in a prick test. Something like 2mm outta 3mm wheal comparison.A very, very good question, one to which I have never seen a satisfactory answer. It is quite real, the level of nut alleges have risen in recent times, as well as the level of general food and contact allergies. My own personal bias is that some sort of pollution is at the heart of it, and with increasing populations the level of the pollutant has risen above threshold levels. I have absolutely no proof of this whatsoever, just my own conjecture.
A very, very good question, one to which I have never seen a satisfactory answer. It is quite real, the level of nut alleges have risen in recent times, as well as the level of general food and contact allergies. My own personal bias is that some sort of pollution is at the heart of it, and with increasing populations the level of the pollutant has risen above threshold levels. I have absolutely no proof of this whatsoever, just my own conjecture.
What has me baffled is.... I love peanuts....and I tested positive to a peanut in a prick test. Something like 2mm outta 3mm wheal comparison.
I can eat them everyday by the handful....and I have no symptoms.
So....what's up with that? Same deal for soy, barley, and basically the legumes.
What has me baffled is.... I love peanuts....and I tested positive to a peanut in a prick test. Something like 2mm outta 3mm wheal comparison.
I can eat them everyday by the handful....and I have no symptoms.
So....what's up with that? Same deal for soy, barley, and basically the legumes.
What I'm learning is that exposure to something can trigger a bunch of other reactions. In my case it was probably mold at the office in the HVAC.....