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Quote:

Originally Posted by JD159 (Post 10038504)

We changed the recipe...

We did change the recipe here in America. Shot it with radiation in the 1960's and 1970's to mutate it and increase yield 10 times, then we spray poison on it because as the plant dies as it attempts to cling to life by producing even more kernels. The amount of genetic modification since the 1960's-70's has only increased, some call it Frankenwheat.

https://www.wheatbelly.com/

I get my wheat flour in the mail from Europe (einkorn), 1/10th the yield per acre so it's more expensive, but my body can process it, and no poison in it.

Why Herbs?
http://www.wisdom-square.com/images/ancientvsmodern.jpg

Quote:

Modern wheat would be another perfect example of a hybrid species, while Einkorn would be a good example of a hybrid variety. People that cannot digest gluten, may have no trouble with bread made from einkorn.

Also, most of these hybrid species often times produce a sterile seed. If it wasn't for the deliberate intervention of man, they would eventually die out.

https://www.washingtonpost.com/business/economy/european-union-urges-testing-of-us-wheat-imports-for-unapproved-strain/2013/05/31/eaaefcdc-c9fc-11e2-8da7-d274bc611a47_story.html?noredirect=on&utm_term=.1d c852be387e
https://www.washingtonpost.com/rf/im...pg?t=20170517a

Quote:

Originally Posted by Holger (Post 10038837)

My wife has Coeliac disease (got the diagnose 4-5 years ago because of bad blood values) and I can tell you it is NO fun at all, and she definitely does NOT want to have it!

She REALLY gets angry when someone tells her they dont eat gluten because they think it is healthy not to do that.

I only bloat up, feel like I'm getting the flu, and gas up, burping and farting all the time. Quite uncomfortable all bloated up, almost like cramps.

I'm fine in small amounts, but if I overdo it and cross that threshold I regret it every time. Last night I took a couple of bites of deep dish pizza at a house party just so that the Guinness had something to mix with. That pushed me over into bloatville, as 1-2 Guinness beers I can typically tolerate. I think Guinness uses old world wheat.

FYI: Pabst Blue Ribbon beer (PBR) is very low gluten read up on it, I didn't react at all last week when I drank a couple.

The wheat most people in America eat today is not the same wheat of 5,000-10,000 years ago, and neither is the bread. Our bodies just haven't had a chance to keep up with the changes. The changes are being made to increase yields and profits, and not to make them more digestible.

This was my great uncle back around that same era. That was a man who was not afraid of hard work.
http://forums.pelicanparts.com/uploa...1526514083.jpg

That's him on the right when he was quite a bit younger.
that's my grandfather on the left,my great aunt in the middle.
http://forums.pelicanparts.com/uploa...1526514083.jpg

Quote:

Originally Posted by kach22i (Post 10039023)

With Coeliac disease you have to avoid gluten at any cost.
It damages the ribbons in your intestine, causing inflammation, making it impossible for the intestine to pick up all the things your body needs. It also causes cancer in the long run.
In my wifes case it is "silent" (she does not get gas or cramps or anything) they found this out as she was tired all the time and felt week. It was iron deficiency in the blood caused by the intestine not able to pick up because of inflammation and a.m. damages.
Takes over two years for the intestine to recover.

And she is REALLY pissed about this situation as the replacement bread/pasta/everything she has to eat tastes like ***** and everytime someone celebrates in the office or elsewhere she cannot join and eat the delicious things provided like the others ...

We have a long journey of visiting doctors behind us.
The sience has not made any big steps in this area yet.
All we hear is: "avoid gluten, there is no other way!" :mad:

Quote:

Originally Posted by Holger (Post 10040106)

Takes over two years for the intestine to recover.

It takes me about 1-week to recover from a single incident of overindulgence in consuming gluten. In that week my stomach may inflate to near basketball sized for the better part of a day. I will feel fat and feel something similar to constipation where it's hard to define, just a feeling of frumpy and swelled.

Eight years ago when I went low-gluten I lost 20 lbs in the first six weeks, but it looked like I lost 40 lbs because all the swelling went down.

https://spiceoflifeblog.com/2014/06/11/gluten-intolerant-symptoms/
http://forums.pelicanparts.com/uploa...1526560489.jpg

My wife was so impressed she went low gluten and her adult acne cleared up practically overnight. She had tried everything on the market, some really expensive stuff, nothing had worked.

If you are interested in getting into shape this summer but your joints always end up hurting (like your knees), try going gluten free or low gluten, it's going to amaze you.

Oddly, the one thing that always helped me with joint pain was Bourbon, and like almost everything else in an American diet it has wheat in it. My knees no longer hurt or ache when I go up the stairs, it was the gluten - who knew?