Location: Really deep in the heart of South California Gender:
Posted:
Nov 18, 2020 - 12:42pm
ScottFromWyoming wrote:
westslope wrote:
Questions:
Why are we observing so many people with gluten allergies these days? What has changed?
Or did those suffering gluten allergies and Celiac disease simply suffer and die in silence in the past?
My hunch is that there are a lot of foods we tolerate because of lifelong exposure. I cut out potatoes a long time ago because look at me, and now if I have baked potatoes I can count on having a bad time. Did I lose some sort of ability to process taters?
Could it have been the Seaside meetup? Trying to inject some humor back into this forum...
Location: Really deep in the heart of South California Gender:
Posted:
Nov 18, 2020 - 12:40pm
westslope wrote:
Questions:
Why are we observing so many people with gluten allergies these days? What has changed?
Or did those suffering gluten allergies and Celiac disease simply suffer and die in silence in the past?
My son has it. It's known to be hereditary. My wife's grandfather always struggled with gastro issues for years until he past away. He was always chugging Pepto Bismol and eating antacids. They didn't really diagnose the issue back in the day.
The mind can be a great revelator and a great deceiver, both at the same time. Unless one's ceaseless river of thought-waves becomes cleared and stilled to calm, and through meditative practice gets rooted in Spirit, we humans are prone to fall for all kinds of travesties through our own thinking.
I'm a big believer in mind-body connections, and have an open mind to "alternative" treatments that have a history of legitimate efficacies.
And maybe this is a problem with your ability to translate...
But what you posted that I quoted above was completely irrelevant to people who have legitimate allergies to gluten and cannot tolerate because of a measurable genetic predisposition to a reaction in their gut mucosa. Telling them to chill out is extremely bad advice, blaming it on their inability to "cease river of thought-waves." Now you've tried to add "it's your fault" onto their medical illness. Bad form.
Now it is reasonable to ask people with celiac disease to accept the reality of their situation instead of rail against it, inasmuch as they cannot change their genetic coding. Their problem is real, but adding a layer of angst and guilt and frustration on top of it is unnecessary.
Aye. I didn't mean to do that. I have come across people suffering from what we here call lactose intolerance. Some of them were healthy, after dropping the 'I-am-sick' pattern of thinking, quite immediately.
If you look at all our allergies existing in the western world, go try to find them somewhere in the so called developing world, and good luck with that. In the West, we're sometimes just way to self-obsessed and detached from nature in an unhealthy way. On top, our slime from the tv-set and internet keeps telling us what (BS) to think.
Not meaning to insult, or put anyone down. Just saying, try to wake up.
I read something about these recent food allergies that seem to effect more people and children than ever. GMO has alot to do with it. I can't remember where I read it or I would refer to the article but I found it very interesting. By messing with our food supply we are slowly making it completely inedible.
Not GMO; that's completely unrelated.
I'd guess that it's because our communication methods have "improved" so much that we know about everyone with any disease a lot more than when we were limited to local info and what we saw on TV or heard on radio. And, it used to be "it upsets my stomach" or "it gives me the runs" but now it's Celiac Disease or Gluten Intolerance.
Celiac disease is an immune disorder triggered by an environmental agent (the gluten component of wheat and related cereals) in genetically predisposed individuals <1,2>. The genetic basis of celiac disease is supported by the frequent intrafamilial occurrence and the remarkably close association with the human leukocyte antigen (HLA) DR3-DQ2 and/or DR4-DQ8 gene locus. More than 99 percent of individuals with celiac disease have HLA DR3-DQ2 and/or DR4-DQ8, compared with 30 to 40 percent of the general population of most countries.
Population-based studies have suggested that recognized cases of celiac disease may only represent the tip of the celiac iceberg. As an example, a study from Italy reported that asymptomatic cases outnumbered symptomatic cases by a ratio of 7:1 <50>. Screening programs based upon antibody testing have demonstrated a high prevalence of celiac disease <44,50-56>. In European and United States cohorts, prevalence estimates range from 1:96 to 1:252 <44,50,52-58>. A large serologic screening study in the United States suggested a prevalence of 1:133 among patients with no risk factors or symptoms <55>. Analysis of self-reported data from the National Health and Nutrition Examination Surveys suggest that prevalence of individuals with celiac disease in the United States has remained stable between 2009 and 2014 <59>. In contrast, a study with Italian school-age children showed a significantly increased prevalence ranging from 0.88 percent when assessed between 1993 and 1995 up to 1.58 percent when assessed between 2015 and 2016 <60>.
The mind can be a great revelator and a great deceiver, both at the same time. Unless one's ceaseless river of thought-waves becomes cleared and stilled to calm, and through meditative practice gets rooted in Spirit, we humans are prone to fall for all kinds of travesties through our own thinking.
Why are we observing so many people with gluten allergies these days? What has changed?
Or did those suffering gluten allergies and Celiac disease simply suffer and die in silence in the past?
I have heard a theory about that, it involves herbicides, pesticides, et al.
Until the 60's or so, wheat had much more nutritional value than it does now. But it grew slower, and had smaller harvests. So the helpful folks at places like Dow and Monsanto stepped in to increase crop yields. Reducing weeds was one goal, increasing production another - I'm sure there were many aspects, but you get the idea.
Their research developed effective weed- and insect-killers: poisons. Then they went further, and developed plants that were resistant to the poisons - they could spray a whole field with poisons, and not kill the crop.
The other goal, increasing yield, led to the development of faster-growing varieties - more grain per acre. But since they grow faster, they do not develop the nutritional value of the older varieties. Plus, farmers could not compete unless they used the new varieties: their neighbors would get the crop to market long before their crop was mature. Which led to everyone using the same handful of varieties - a population with very little genetic diversity, and lower nutritional value. But boy, they sure could grow a lot of it!
It started with wheat, but the techniques spread to crops like soybeans and peanuts. And farmers were still using poisons to kill weeds and insects. They don't harm the plants, but the poison is there. Well, what happens to it? Does it magically disappear when the crop is harvested? Uh, no.
I am convinced people are not so much allergic to gluten or peanuts per se, so much as they are allergic to the POISONS used in their production. How many of us grew up on PB&Js for lunch every day? With rare exceptions, nobody had a reaction. But these days, a peanut in the same room with the wrong person can kill them. Sure, the concentration of poison is very low, likely hardly measurable. But allergic exposure tends to be cumulative - the first exposure, you might not notice a thing. Second time, you feel itchy. Third, you get hives. On and on, until finally the tiniest exposure is life-threatening.
Why are we observing so many people with gluten allergies these days? What has changed?
Or did those suffering gluten allergies and Celiac disease simply suffer and die in silence in the past?
My hunch is that there are a lot of foods we tolerate because of lifelong exposure. I cut out potatoes a long time ago because look at me, and now if I have baked potatoes I can count on having a bad time. Did I lose some sort of ability to process taters?
Why are we observing so many people with gluten allergies these days? What has changed?
Or did those suffering gluten allergies and Celiac disease simply suffer and die in silence in the past?
I read something about these recent food allergies that seem to effect more people and children than ever. GMO has alot to do with it. I can't remember where I read it or I would refer to the article but I found it very interesting. By messing with our food supply we are slowly making it completely inedible.
I hope this is in gentle sarcasm. If you are a celiac or are gluten sensitive you would know what a blessing it is to have GF choices. Better marked labels are a great add too.
Really, at my house at least, this is hardly the "food fad du jour" but is necessary for good health.
A year or so ago I got the urge to make a big pot of gumbo. A friend has celiac and type 1 diabetes, and he's from Louisiana. What to do for a roux? Turns out GF flour (Bob's Red Mill, in this case) makes a roux just like the real thing. Better in some ways, less likely to lump up. Browns up just like gluten flour. Now it's my go-to for sauces. c.
I hope this is in gentle sarcasm. If you are a celiac or are gluten sensitive you would know what a blessing it is to have GF choices. Better marked labels are a great add too.
Really, at my house at least, this is hardly the "food fad du jour" but is necessary for good health.
A year or so ago I got the urge to make a big pot of gumbo. A friend has celiac and type 1 diabetes, and he's from Louisiana. What to do for a roux? Turns out GF flour (Bob's Red Mill, in this case) makes a roux just like the real thing. Better in some ways, less likely to lump up. Browns up just like gluten flour. Now it's my go-to for sauces. c.
I hope this is in gentle sarcasm. If you are a celiac or are gluten sensitive you would know what a blessing it is to have GF choices. Better marked labels are a great add too.
Really, at my house at least, this is hardly the "food fad du jour" but is necessary for good health.
Oh, it was sarcasm to the food faddies. Not to those whom I have known who get violently sick. But as someone else observed, it did increase choices for true sufferers.
Location: Half inch above the K/T boundary Gender:
Posted:
Nov 14, 2020 - 6:22pm
sunybuny wrote:
VV wrote:
You know what I hate? All these gluten-free foods! Who are the pussies eating that crap?
In my day you just ate anything served to you and shut the f*uck up.
Oh wait... this isn’t the Food Sensitivity Smackdown Forum is it? Damn I’ve done it again.
As a part time Shipt shopper I have to agree. Really? Gluten free is going to cure what ails all these people?? Great for the rice and corn industry, I guess.
I hope this is in gentle sarcasm. If you are a celiac or are gluten sensitive you would know what a blessing it is to have GF choices. Better marked labels are a great add too.
Really, at my house at least, this is hardly the "food fad du jour" but is necessary for good health.
You know what I hate? All these gluten-free foods! Who are the pussies eating that crap?
In my day you just ate anything served to you and shut the f*uck up.
Oh wait... this isnât the Food Sensitivity Smackdown Forum is it? Damn Iâve done it again.
As a part time Shipt shopper I have to agree. Really? Gluten free is going to cure what ails all these people?? Great for the rice and corn industry, I guess.
