Gluten-free diet

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Thanks, slenkar.

Agglutinin to increase inflammation, and super-starch Amylopectin A causing 2 slices of whole wheat bread to now raise blood sugar more than 2 tablespoons of sugar would, and the news keeps getting better<sarcasm>: http://tinyurl.com/orzgxej (drhyman . com/blog/2012/02/13/three-hidden-ways-wheat-makes-you-fat/#openModal)

All these scientists' research, and no mention of gliadin or the introduction of the new wheat strain. Makes me wonder if the new dwarf wheat was introduced in Sweden in the early 80's when they saw the spike in celiac.

Bingo. Celiac disease and other gluten sensitivities were actually very rare before the 19th century. And no, this is not based on the "correlation = causation" fallacy. The links give some very reputable data.

Also,
http://www.ncbi.nlm.nih.gov/pubmed/20975578

The fact that traditional sourdough bread may actually be safe even more celiacs is quite impressive (hint: this is incredibly inconclusive). Nonetheless, it does shed some light in favor on the supposed correlation/causation.

In the end, just stop eating the generic white bread crap, and switch to breads that are made honestly (if you can find them). Going gluten-free/low-gluten isn't hard. I don't understand why white bread even exists, but then again, where there's profit, there's a market.

Wheat (which includes triticale -- a wheat/rye hybrid, durum semolina which is from durum wheat)
Barley
Rye
Spelt
Kamut
Oats (unless they are pure uncontaminate oats -- look for gluten-free certification)

You have to start carefully reading labels on literally everything processed/packaged that you buy if you want to completely eliminate gluten from your diet. Something called "corn flakes" isn't necessarily made with just corn and may contain other grains. Even some ice creams have wheat flour as a filler/thickening agent (not most of them, though).

Gluten-free grains include:
Rice
Sorghum
Amaranth
Buckwheat (not actually wheat--it's related to rhubarb)
Teff
Millet
Corn
Oats (uncontaminated ones)



Gluten is made up of proteins gliadins and glutenins so your statement doesn't make any sense....unless you meant glutenin instead of "gluten"?

Thanks, animalcrackers, for the list. I don't even know what some of the items on the gluten-free list are. Well, I will find out what they are like. I think I will start paying more attention to the ingredients printed on the packaging. I have been avoiding artificial color, artificial sweeteners etc but not much else.

And thanks, those who posted some interesting stories about wheat/gluten/gliadin. All the more reason to avoid wheat.

My mistake. I misunderstood a statement made by Dr. Davis in this interview: http://tinyurl.com/lj42czw (http:// www. cbsnews . com/news/modern-wheat-a-perfect-chronic-poison-doctor-says/)

at 0:30, where Dr. Davis states there is a new protein in the new strain of wheat called "gliadin." But if gliadin occurs in all wheat, regardless of the strain, then what he is really saying is what he states in this article: http://www. wheatbellyblog . com/2012/01/the-gliadin-effect/:

"Gliadin of 2012 is different from the gliadin of, say, 1960, by several amino acids, part of the genetic transformation of wheat introduced to increase yield-per-acre."

So gliadin isn't new, but the version of it in modern high-yield, semi-dwarf wheat is new.

He makes the same condensed statement about it being "new" later in this article: "What was the effect of the new wheat with its new gliadin protein?"

People confuse me when they state things this way.

Thanks for the catch.