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BTD Forums  /  Journal Club and Literature Review  /  Nice Wall Street Journal article about gluten.
Posted by: curiouser, Saturday, March 19, 2011, 9:19pm
The WSJ has a recent article + video based on studies about gluten sensitivity.

http://online.wsj.com/article/SB10001424052748704893604576200393522456636.html

I found it really interesting that it mentions that the changes the food industry has made to our food supplies may be making more people sensitive to gluten.
Posted by: Lola, Saturday, March 19, 2011, 9:47pm; Reply: 1
the food industry is after your money, not concerned about your health....
we all know that :-/
Posted by: curiouser, Saturday, March 19, 2011, 10:12pm; Reply: 2
I didn't know that they modified wheat significantly to harm my health.
Posted by: Lola, Saturday, March 19, 2011, 10:22pm; Reply: 3
stick around and learn all about WGA
wheat germ agglutinin (WGA)
http://www.dadamo.com/lecster2/Lecster-read.pl?show=628
http://www.drpeterjdadamo.com/wiki/wiki.pl?search=wga&dosearch=Go!
Posted by: curiouser, Saturday, March 19, 2011, 10:38pm; Reply: 4
I will try to understand what Dr. Dadamo says in those articles but I find myself wishing for a dumbed down version of his posted information.....Dr. Dadamo for Dummies if you please.
Posted by: Lola, Saturday, March 19, 2011, 10:42pm; Reply: 5
drop down menus...check out his blogs......enormous amount of info

use the little window top right corner of every page.....use search words you need answered......keep a notepad, copy paste what strikes you....
a constant learning process here :)
Posted by: shoulderblade, Saturday, March 19, 2011, 10:47pm; Reply: 6
Quoted from curiouser
I didn't know that they modified wheat significantly to harm my health.


Not exactly on purpose. If you modify the protein content (i.e. increase it) you also modify its content slightly which may be what people are reacting to.

Quoted from Posted article
"People aren't born with this. Something triggers it and with this dramatic rise in all ages, it must be something pervasive in the environment," says Joseph A. Murray, a gastroenterologist at the Mayo Clinic in Rochester, Minn. One possible culprit: agricultural changes to wheat that have boosted its protein content




Posted by: curiouser, Saturday, March 19, 2011, 11:10pm; Reply: 7
It is good that there are more health and ecco advocates than there used to be.  I know that golden rice has been around scientifically for many years but certain groups have been able to require more testing before it is introduced as a food source.
Posted by: paul clucas, Monday, March 21, 2011, 9:00pm; Reply: 8
Unintended consequences .....
Posted by: Possum, Monday, March 21, 2011, 10:34pm; Reply: 9
Quoted from curiouser
I will try to understand what Dr. Dadamo says in those articles but I find myself wishing for a dumbed down version of his posted information.....Dr. Dadamo for Dummies if you please.
I can relate :D It isn't that we are dummies or not interested; it's just that we are not scientists ??) Totally fascinated as I am, when I am reading these articles late at night, my eyes can tend to glaze over...(no offense Dr D - it's me not you ;))

Posted by: Possum, Monday, March 21, 2011, 10:41pm; Reply: 10
Interesting article eh? First thing I bought was a box of gluten in order to follow my Dad's bread recipe ::) :o
I remember him, so hard working, spending most of Sunday afternoon making the bread for the week... Not only did he stone grind his own wholemeal flour, but there was always that added gluten to keep it soft... ::) Wonderful bread but I did not benefit from it & I suspect nor did he :-/
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