A Prayer For Gluten

[Gaia]

God, you sent gluten into this world as you sent your own Son, to save us, not to torment us with vague and possibly imaginary physical symptoms. So please help certain people to remember, gracious Lord, even as they shun and revile gluten, that it is still a creation of your own Almighty hand, and that, being God, you probably knew what you were doing when you created it. Enlighten those of us in your flock, O Lord, who go about slandering gluten with great authority and volume, even though they never heard of gluten until last year.

A prayer by Wendy Brenner

http://en.wikipedia.org/wiki/Wendy_Brenner

In my opinion gluten is not such a big deal. Humans have been consuming it for thousands of years. It is not the gluten that's the problem. The gluten is an indicator for something else. Perhaps pesticides, genetically modified organisms or other additives.

The whole gluten free thing worries me, because gluten may be the canary in the coal mine. It is alerting us that something else is seriously wrong. It is sort of like choosing not to take a canary in the coal mine after all and see, we're OK now, because no dead canaries. This doesn't seem to me to be a practical way to address the problem.

Did you know they make gluten free sparkling water now? (lol)
And watch out for herbal teas many contain barley or malt!

Not suggesting people go gluten free since a lot of gluten free products involve a lot of artificial ingredients to substitute for gluten and then we bring these toxic foods from the market, cook them in aluminum pots and pans, that are scientifically proven to cause anxiety, depression, Alzheimer's, dementia, and more. Then after they boil in a depression chamber, we take them directly from a heat source to a plastic, Tupperware container. That's also carcinogenic receptacle? So many food manufacturers have jumped on the gluten free bandwagon because they see dollar signs in their eyes.


Please share your thoughts about this gluten free campaign. Is it all about a propaganda? Must we go all gluten free?

[Flash]

The transformation of wheat, amongst other mostly the Canadian wheat, in the fifties, increasing the gluten content many times fold, is what made some of us intolerant or frankly allegic to gluten, no nature.

Over consumption of anything is bound to create havoc. NOt only do we have much more gluten in wheat than 60 years ago, which means in every slice of bread or muffin or cake or, name it, but we use wheat as a filling for an incredible amount of things. Therefore over exposure to gluten.

Someone I know, a scientist, has studied gluten, but his research is not published thanks to the wheat lobby in Canada, he has found that 25% of the population are actually sensitive to gluten, having allergic reactions. 25% of the population, there is obviously something wrong.

Until we have someone around you with Ciliac disease or with gluten allergies, which undo their intestinal tract and creates leaky guts, with all the consequences of it (auto-immune diseases amongst others, attention deficit disorder, malnutrition, etc), we cannot know how devastating an gluten intolerance or allergy is.

I know personnally, there is not more gluten in my house, and no more attention deficit disorder either.

We must go back go real original wheat - the one that is not so firm and gluey that we can make glue by pouring water into it (you remember when we were kids, making glue with wheat, guess what, it does the same to the intestinal track).

We must be taught what is wrong with the actual wheat, and with GMO (althought the wheat changes were through ordinary crossing of plants, not through GMO)

[Gaia]

Nobody really knows why the rate of Celiac disease has soared Flash but it has and it's not just a case of more people being diagnosed.

http://www.huffingtonpost.ca/2014/05/14/gluten-intolerance-fake_n_5327420.html

https://www.sciencenews.org/blog/scicurious/separating-wheat-chaff-gluten-sensitivity

[Flash]

You now how Italians like pasta hey? Well, an Italian biochemist told me that for the last 20 years, they import Canadian wheat because it is more consistent, gluey. Well, in the last 10 years, celiac disease and gluten allergies have soared in Italy. There were about none before.

In my idea, there is a direct link with the modifications we, Canadians, did to our wheat (we were the wheat basket of the world, do not forget)

[Gaia]

You now how Italians like pasta hey? Well, an Italian biochemist told me that for the last 20 years, they import Canadian wheat because it is more consistent, gluey. Well, in the last 10 years, celiac disease and gluten allergies have soared in Italy. There were about none before.

In my idea, there is a direct link with the modifications we, Canadians, did to our wheat (we were the wheat basket of the world, do not forget)

Gluten is a natural protein found mainly in wheat, rye, barley, and oats. It’s also present in many processed foods as a thickener, which is why some might assume gluten isn’t natural.
It’s important to understand that gluten isn’t only found in wheat and wheat products. It’s also in any food made from barley, rye, oats, and some other grains. According to experts at the Center for Celiac Research at the University of Maryland, foods which are absent of wheat gluten may not be free from other grain gluten, so it’s important to be aware that wheat is not the only source of gluten in food.... The truth in my very own opinion is that gluten free food only compounds our health problems. It may control symptoms of gluten sensitivity and Celiac disease, but it’s usually highly processed and full of others harmful chemicals. Sorry to say that! Gluten free products are a $90 million enterprise in Canada alone, and the sector is expected to grow at least 10 per cent each year through to 2018.

Source: http://www.macleans.ca/society/life/gone-gluten-free/

[Hervé]

I am sure both of you are aware of this thread: The gut of most disease... NOT what you think! (http://projectavalon.net/forum4/showthread.php?43548-The-gut-of-most-disease...-NOT-what-you-think-&highlight=disease)

If you check amongst its latest pages, there are posts about the real culprit that's been hiding under the "gluten" comforter (blanket)... not minimizing real gluten allergies due to hybridization of wheat either... but most of it does fall under a rubrique which could be called "Industrial Poisoning"!

[Wind]

I don't know which came first, the chicken or the egg, but for me wheat and gluten is poison. Then again I have always haved problems with so I have to be careful with what I eat since most of the food sold in the stores these days is crap.

This was an interesting study about gluten.

Gluten Sensitivity Presenting as a Neuropsychiatric Disorder (http://www.hindawi.com/journals/grp/2014/293206/)

"There has been increasing recognition in the medical community and the general public of the widespread prevalence of gluten sensitivity. Celiac disease (CD) was initially believed to be the sole source of this phenomenon. Signs and symptoms indicative of nonceliac gluten sensitivity (NCGS), in which classical serum and intestinal findings of CD may be absent, have been frequently reported of late. Clinical manifestations in patients with NCGS are characteristically triggered by gluten and are ameliorated or resolved within days to weeks of commencing a gluten-free diet. Emerging scientific literature contains several reports linking gluten sensitivity states with neuropsychiatric manifestations including autism, schizophrenia, and ataxia. A clinical review of gluten sensitivity is presented alongside a case illustrating the life-changing difference achieved by gluten elimination in a patient with a longstanding history of auditory and visual hallucinations. Physicians in clinical practice should routinely consider sensitivity issues as an etiological determinant of otherwise inexplicable symptoms. Pathophysiologic mechanisms to explain the multisystem symptomatology with gluten sensitivity are considered."

Also this was a good article,

How to outsmart modern wheat and gluten intolerance (http://www.transients.info/2014/12/how-to-outsmart-modern-wheat-and-gluten.html)

There’s no doubt about it – modern wheat is quickly becoming the new high-fructose corn syrup and a menace to wellness. Gluten found in modern wheat has been linked to rheumatoid arthritis, headaches, ADHD, psoriasis, poor gut health, depression, and multiple sclerosis, and is not tolerated by people with celiac disease, irritable bowel syndrome and wheat allergy. Some also attribute many other adverse health effects to modern wheat, such as “neurological impairment, dementia, heart disease, cataracts, diabetes, arthritis and visceral fat accumulation,” in addition to a full range of intolerances.

Wheat has changed incredibly since the first cultivated varieties from 10,000 years ago. During the post-WWII Green revolution, the Western world, with the goal of increasing agricultural output, widely hybridized wheat grains and started using synthetic fertilizers and pesticides to resist disease and to boost agricultural output. As a result, wheat has turned into a nameless mono-crop.

“The majority of wheat is processed into 60% extraction, bleached white flour. 60% extraction–the standard for most wheat products means that 40% of the original wheat grain is removed. So not only do we have an unhealthier, modified, and hybridized strain of wheat, we also remove and further degrade its nutritional value by processing it. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain–its most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost.” [Natasha Longo]

Re-discovering Heritage Wheat

Ancient varieties of wheat still exist, and more people are starting to pay attention to the potential these grains hold for the gluten-sensitive and gluten-intolerant individuals, in addition to offering a healthier option for everyone who enjoys pastas and breads. For example, “a diploid species with 14 chromosomes, einkorn has a different gluten structure than modern wheat (which has 42 chromosomes) and is easier to digest.” (Source) Einkorn (Triticum monococcum) is the oldest and most primitive cultivated wheat, and, based on recent laboratory testing, T. monococcum gliadin (gluten) doesn’t have the same effect as regular bread gliadin and hence may be a possible alternative for the gluten intolerant.

Organizations such as the Heritage Grain Conservancy and Community Grains work to collect and protect almost-extinct varieties of ancient grains, such as einkorn, and are helping to establish a new grain economy for local and organic farmers. Below is a short video with Eli Rogosa, the director of the Heritage Wheat Conservancy, discussing her efforts at the University of Massachusetts at Amherst to preserve ancient wheats from extinction.

Me_VTuyeJR0

“Healthier” Wheat Options

In addition to einkorn, other heritage wheat varieties include red fife (Triticum aestivum), kamut (Triticum turanicum) and many others (for example, see this list of Canadian heritage wheat varieties here: http://en.wikipedia.org/wiki/List_of_Canadian_heritage_wheat_varieties) Although only about 1 percent of the wheat grown in North America goes by an actual name, they are now more readily available to the public:

You can purchase several varieties of heritage wheat seed to cultivate from Heritage Grain Conservancy at http://growseed.org/seed.html.
Einkorn wheat can be purchased either as whole grain or flour from the program run by Eli Rogosa at http://growseed.org/einkorn.html.
Several types of einkorn pasta are produced by Jovial and sold on Amazon.com; the company also produces einkorn flour.
Bob’s Red Mill sells all types of kamut products.

More about Milling

“Even home gardeners are planting wheat, in backyards measured in square feet rather than in acres. They are harvesting it by hand, threshing it by flailing chains inside plastic buckets, separating the chaff from the berries (or kernels) with vacuum cleaners and then grinding it themselves on hand-cranked mills.” (smithsonianmag.com)

If you are considering growing your own wheat, or start first by buying your own heritage wheat grain, also called wheat berries, you may also want to understand the milling process. Some will argue that freshly milled flour has much more flavor. Others claim that whole-grain milling, without separating the germ, bran and endosperm, offers more nutrition than typical wheat flour. Even flour labeled “whole wheat” may be just white flour recombined with bran and germ, as the FDA only loosely regulates this process.

“A seed is a miracle, and when you take apart a wheat berry, it seems to kill it.” -Craig Ponsford, founder of Artisan Bakers in Sonoma

Home mills can be found in many varieties: from hand grain mills, to a wide range of electric grain mills, to high-quality industrial-strength mills. If you start growing and buying whole wheat berries, consider that most wheat grain varieties will last up to a year if stored properly. Here’s a great resource with details about storing all types of whole grains: http://wholegrainscouncil.org/recipes/storing-whole-grains

[Gaia]

I am sure both of you are aware of this thread: The gut of most disease... NOT what you think! (http://projectavalon.net/forum4/showthread.php?43548-The-gut-of-most-disease...-NOT-what-you-think-&highlight=disease)

If you check amongst its latest pages, there are posts about the real culprit that's been hiding under the "gluten" comforter (blanket)... not minimizing real gluten allergies due to hybridization of wheat either... but most of it does fall under a rubrique which could be called "Industrial Poisoning"!

Nelson Rockefeller, who was the gluten free...:rolleyes: What triggered a whole market based around gluten free?

In Malthusian terms, the food supply is used by governmental bodies to limit and control the population.

http://thearrowsoftruth.com/tag/nelson-rockefeller/

[Snowflower]

I tell myself it isn't worth getting mad about. A "prayer" designed to vilify those humans who get sick from eating wheat? How egocentric can you get??!!!! Ok, so I need to calm down. Breathe.

This is such a CLASSIC example of the harm done to humans by the control freaks in religions! Ok, so maybe I haven't calmed down yet.

I am disgusted with this filthy "prayer."

Wheat put me in the hospital last year with perforated bowels. How DARE that poor excuse of a human being appeal to the Great Spirit to condemn me!

Ok, so I am not going to calm down. But I'll quit writing.

[Snowflower]

Gaia, you're right about the other toxic substances in a kitchen. I have cast iron made in America and stainless steel cookware. I store in glass jars - only remaining plastic in my kitchen are some sandwich bags. My measuring cups are glass. My cups and glasses are glass, made in America. My plates are ceramic, bowls are wood. When I can find them, plates and cups will be wood. All cooking utensils are wood and stainless steel.

I eat grass fed beef, organic chicken; goat, lamb, duck, chicken, rabbit I raised on organic alfalfa and feed. This year is the year my entire community is going to garden together, with aquaponics in the greenhouse, three covered shelters, another 6000sf outside. We're buying an orchard of high altitude fruits: apples, cherries, goji berries, plums, strawberries, raspberries.

I eat NO grains, much less wheat, no legumes, no sugar other than in fruit. I take it very seriously. The cognitive dissonance between knowing what was bad but doing it anyway has ended this winter - started ending last January when I lay there in a hospital bed finally accepting what those two pieces of cinnamon toast had done to me.

Wheat is no longer the "staff of life." It has been poisoned by the food mafia.

[Gaia]

Sorry for the prayer I post it because I want to make them available to everyone! If some truth to secular purpose could be granted to the man suffering, then his pain would cease to be suffering and begin to be useful pain.
What about your's?

- Blunt trauma to the stomach
- Abdominal surgery or something else.. Because perforated bowel, are uncommon... Or maybe it was a divertivulitis?

I'm the one who who have suffered injuries from pulmonary embolism has you maybe know this is a blockage in the artery that transports blood to the lungs. Was diagnostied to die in March last year! I'm steel alive, I took Xarelto for months and now I'm in a lawsuit in Canada against Bayer AG and Janssen. Xarelto develop uncontrolled bleeding.

http://www.drugwatch.com/xarelto/lawsuit/

[Gaia]

Gaia, you're right about the other toxic substances in a kitchen. I have cast iron made in America and stainless steel cookware. I store in glass jars - only remaining plastic in my kitchen are some sandwich bags. My measuring cups are glass. My cups and glasses are glass, made in America. My plates are ceramic, bowls are wood. When I can find them, plates and cups will be wood. All cooking utensils are wood and stainless steel.

I eat grass fed beef, organic chicken; goat, lamb, duck, chicken, rabbit I raised on organic alfalfa and feed. This year is the year my entire community is going to garden together, with aquaponics in the greenhouse, three covered shelters, another 6000sf outside. We're buying an orchard of high altitude fruits: apples, cherries, goji berries, plums, strawberries, raspberries.

I eat NO grains, much less wheat, no legumes, no sugar other than in fruit. I take it very seriously. The cognitive dissonance between knowing what was bad but doing it anyway has ended this winter - started ending last January when I lay there in a hospital bed finally accepting what those two pieces of cinnamon toast had done to me.

Wheat is no longer the "staff of life." It has been poisoned by the food mafia.


I agreed with you '' It has been poisoned by the food mafia''

[Carmen]

I love bread, but my body certainly doesn't, and if I indulge myself the body gets rid of it real quick!! Also gives me brain fog and fatigue. Best avoided!

[Flash]

I am sure both of you are aware of this thread: The gut of most disease... NOT what you think! (http://projectavalon.net/forum4/showthread.php?43548-The-gut-of-most-disease...-NOT-what-you-think-&highlight=disease)

If you check amongst its latest pages, there are posts about the real culprit that's been hiding under the "gluten" comforter (blanket)... not minimizing real gluten allergies due to hybridization of wheat either... but most of it does fall under a rubrique which could be called "Industrial Poisoning"!

Nelson Rockefeller, who was the gluten free...:rolleyes: What triggered a whole market based around gluten free?

In Malthusian terms, the food supply is used by governmental bodies to limit and control the population.

http://thearrowsoftruth.com/tag/nelson-rockefeller/

This sooooo sick what they were planning in 1974, Rockerfeller and the devil Kissinger, so sick!!! It has been proven that if you feed a population, within 2 generation reproduction decreases substatially. You do not starve people, you just feed them - when their descendance is not at risk, people do not over reproduce, as it happened in America and Europe.

Their only game is power, that is all.

[Deega]

Hmm!, Gaia, I invite you to read the body of research that Dr Jacqueline Lagacé (http://jacquelinelagace.net/) have produced over the years, you will notice that "gluten" has a direct relation to Celiac disease.

The best to you.

[DeDukshyn]

Gluten is a problem for some people, but it's the new twisted proteins only found in GMOs that are causing the allergic reactions in most people - since most GMO grains contain gluten - gluten has become a bit of a scapegoat, for the real dangers of GMO, IMHO.

[Yetti]

Thanks for the post, but where I can get some original wheat ( non GMO) to start a small reproduction of good wheat for artisan bread. Thanks. yetti

[fourty-two]

If you want to buy flour made from an original nature made strain, google Einkorn or go to Amazon and search for Einkorn Flour. I made my Christmas Cakes with it and it was quite good.

[Flash]

Sorry for the prayer I post it because I want to make them available to everyone! If some truth to secular purpose could be granted to the man suffering, then his pain would cease to be suffering and begin to be useful pain.
What about your's?

- Blunt trauma to the stomach
- Abdominal surgery or something else.. Because perforated bowel, are uncommon... Or maybe it was a divertivulitis?

I'm the one who who have suffered injuries from pulmonary embolism has you maybe know this is a blockage in the artery that transports blood to the lungs. Was diagnostied to die in March last year! I'm steel alive, I took Xarelto for months and now I'm in a lawsuit in Canada against Bayer AG and Janssen. Xarelto develop uncontrolled bleeding.

http://www.drugwatch.com/xarelto/lawsuit/

Truly sorry to read about your pain Gaia. My God, you had quite difficult years in the last 2 or 3 years. Truly sorry.

[gripreaper]

Drenching the wheat right before harvest with glyphosphate, panic's the wheat to try and survive, which increases yield, dry's out the wheat which saves money in drying time, but the wheat is saturated with this glyphosphate (round-up) and these high levels of pesticide/herbicide are what we are being overexposed to.


Similarly, the plants don’t have time to metabolize or otherwise get rid of the Roundup, and there is not time for rains to wash away the Roundup before harvest. Instead, Roundup is dumped on the plants to dry them out, and then they are quickly harvested … with high levels of Roundup still present.

http://www.washingtonsblog.com/2014/11/roundup-dumped-crops-right-harvest.html

I'm not convinced that gluten is the problem, but I am convinced it is being used as the distraction from the high content of round-up in our wheat, which cannot and does not have any time to dissipate prior to harvest.

http://www.thehealthyhomeeconomist.com/wp-content/uploads/2014/11/celiac-incidence-as-a-factor-of-glyphosate-application-to-wheat.jpg


Authored by Anthony Samsel and Stephanie Seneff of MIT, the paper investigates glyphosate’s inhibition of cytochrome P450 (CYP) enzymes, an overlooked component of lethal toxicity to mammals.

The currently accepted view is that ghyphosate is not harmful to humans or any mammals. This flawed view is so pervasive in the conventional farming community that Roundup salesmen have been known to foolishly drink it during presentations!

However, just because Roundup doesn’t kill you immediately doesn’t make it nontoxic. In fact, the active ingredient in Roundup lethally disrupts the all important shikimate pathway found in beneficial gut microbes which is responsible for synthesis of critical amino acids.

Friendly gut bacteria, also called probiotics, play a critical role in human health. Gut bacteria aid digestion, prevent permeability of the gastointestinal tract (which discourages the development of autoimmune disease), synthesize vitamins and provide the foundation for robust immunity.

In essence:
Roundup significantly disrupts the functioning of beneficial bacteria in the gut and contributes to permeability of the intestinal wall and consequent expression of autoimmune disease symptoms

In synergy with disruption of the biosynthesis of important amino acids via the shikimate pathway, glyphosate inhibits the cytochrome P450 (CYP) enzymes produced by the gut microbiome. CYP enzymes are critical to human biology because they detoxify the multitude of foreign chemical compounds, xenobiotics, that we are exposed to in our modern environment today.

As a result, humans exposed to glyphosate through use of Roundup in their community or through ingestion of its residues on industrialized food products become even more vulnerable to the damaging effects of other chemicals and environmental toxins they encounter!

What’s worse is that the negative impact of glyphosate exposure is slow and insidious over months and years as inflammation gradually gains a foothold in the cellular systems of the body.

The consequences of this systemic inflammation are most of the diseases and conditions associated with the Western lifestyle:

- See more at: http://www.thehealthyhomeeconomist.com/real-reason-for-toxic-wheat-its-not-gluten/#sthash.0pFoXBec.dpuf

I find myself needing to detox twice a year now to manage my toxicity levels.

[Dennis Leahy]

God, you sent gluten into this world as you sent your own Son, to save us, not to torment us with vague and possibly imaginary physical symptoms. So please help certain people to remember, gracious Lord, even as they shun and revile gluten, that it is still a creation of your own Almighty hand, and that, being God, you probably knew what you were doing when you created it. Enlighten those of us in your flock, O Lord, who go about slandering gluten with great authority and volume, even though they never heard of gluten until last year.
Well, thank God for Wendy Brenner. She is a professional writer, probably suffers from Celiac Disease, and her snotty, catty, micro-diatribe is probably really all done tongue-in-cheek. It's satire! I mean, it must be. There is too much information - scientific information derived from human studies - for anyone with a computer and Gloogle to be that desperately uninformed. She gives it away by the over-the-top condescension, and lack of compassion, right?


...In my opinion gluten is not such a big deal. Humans have been consuming it for thousands of years. It is not the gluten that's the problem. The gluten is an indicator for something else. Perhaps pesticides, genetically modified organisms or other additives. ...I am now "gluten-free" and have the best bowel health I have had in 20 years. (That's probably about as detailed as I need to be.) I was tested twice for Celiac Disease, and twice showed to be negative. I went on a brown-rice-only diet for a week, with no change. Another time I went on a week diet of nothing but oatmeal. No change. With the negative celiac sprue tests and reporting to a couple of gastroenterologists that I had tried what I considered to be a pretty hard-core elimination diet (monotropically eating brown rice, and tried again another time with oats), we were all convinced that wheat/wheat gluten played no part.

Much later, a friend who has gone gluten-free told me that it takes longer than a week to see results...and her words haunted me. I loved seitan! I LOVED high-quality, whole-grain, organic bread! Worse, when I stopped to really think about it, there was typically bread (or some wheat product) at every meal almost every day. Cutting out gluten sounded impossible...and it almost is.

I decided to try - as an experiment. I had tried a lot of things, and though this would be the most difficult, I decided to really try it. It took about a month, or maybe it was 6 weeks into the experiment when I started to really notice that my gastrointestinal system was responding - favorably. Another friend gave me advice to also stop eating carageenin, and after a bit of research, I added that to the "no-fly" list. Again, noticeable improvement. I think it's been about 6 months now, and honestly, it worked. I tried many things before, each time thinking, "this will be the one!" only to be disappointed - so this isn't the placebo effect.

I'm an organic gardener and am pretty fanatical about organic foods, and a label-reader, so your theory of pesticides, GMOs, and additives wasn't true for me. It was the wheat. Wheat - even the organic, minimally processed, high quality wheat that I bought caused my gastrointestinal distress.

From what I have read, wheat causes every human some systemic distress by causing at least some "leaky gut" where particles of food that should have stayed in the intestinal tract get released into the intestinal blood vessels and thus into the blood - where they are met, and attacked, by white blood cells. This war - whether a small skirmish or a full battle - isn't good for anyone's health. Some of us are more sensitive, some are less, some may become more and more sensitized.

If we glean anything at all from the paleo diet, it should be that humans evolved without access to enough wheat (or any grain) kernels to make pancakes in the morning, a sandwich in the afternoon, and dinner rolls with pasta for the evening meal. Only since "advanced" modern agriculture have we been able to eat glue every day, every meal, day after day. It really should not be surprising that our bodies cannot handle it.

Oh, and Wendy Brenner, if your snarky "prayer" was not satire, then I pray that someday, somehow, you gain both knowledge and compassion.

Dennis

[Gaia]

Fyi this is a collection of opinionated opinions against the gluten-free movement.

SURPRISE! ‘Gluten Intolerance’ Is Likely Bullsh*t!, Dan Seitz, Uproxx.com, May 14, 2014

Gluten Intolerance May Not Exist, Steven Ross Pomeroy, Forbes, May 15, 2014

Researchers Who Provided Key Evidence For Gluten Sensitivity Have Now Thoroughly Shown That It Doesn't Exist, Jennifer Welsh, Business Insider, May 15, 2014

Being gluten free is dumb—and gluten intolerance may not even exist
Casey Chan, Sploid, May 15, 2014

Gluten Sensitivity is Apparently Bull**** C.A. Pinham, Jezebel, May 17, 2014

New Food Excuses For You Now That Gluten Sensitivity Has Been Debunked!
Jamie Frevele, TheMaude, May 17, 2014

Dissecting the Myth: Why Grains and Gluten Aren’t Bad for You, Josh Vales, Outlaw Fitness, May 17, 2014

The Gluten Free Cult Finally Cracked: Bread is Back, Ellen Albertson, Getting Balance, 21 May 2014

Unless You Have Celiac Disease, Gluten Sensitivity is Probably Just in Your Head
Tim De Chant, PBS.org NovaNext Fri, 23 May 2014

Charlize Theron hates gluten-free cupcakes just as much as you do,
Soraya Nadia McDonald, Washington Post, May 27, 2014

Excuse me, is that snake oil gluten-free?, Lynn Stuart Parramore, Reuters, June 11, 2014

Gluten Free Malarkey, Michael Ruhlman, June 19, 2014

Eat More Gluten: The Diet Fad Must Die, Jeffrey Kluger, Time Magazine, June 23, 2014

This Story is Gluten Free, James Freeman, Wall Street Journal, June 25, 2014

Les effets pervers de la folie anti-gluten sur notre santé, Unknown Author, Atlantico, June 26, 2014 - Updated June 30, 2014 - google translation

Having a Laugh About Gluten, Bruce Bialosky, Townhall, July 6, 2014

Backlash has begun against gluten-free dieters, Ellen McCarthy, Washington Post, July 6, 2014

What 'Feels Good' Isn't Necessarily Good for You, Dr. Brett Belchetz, Huffpost Living, July 11, 2014

Gluten-free option hard to stomach as intolerance of fad diets grows in US,
Ellen McCarthy, Washington Post, July 12, 2014

Way We Were: Food fads have left dieters with much to chew over
Mary-ann Astle, Sentinal, July 12, 2014

Celiac or Not, Gluten Free Dish Soap Is Ridiculous Russel Sanders, Daily Beast, July 16, 2014

Gluten-free gimmick? Jodi Mohrmann, New4Jax WJXT, July 17, 2014

I Went Gluten-Free for a Year and It Was a Complete Waste of Time
Alexandra Martell, Cosmopolitan, July 18, 2014

Seven signs you're faking your gluten allergy Ganesh Raj, Stuff.co.nz, July 24, 2014

Who should we really listen to when it comes to our diet? West Briton, WestBriton.co.uk, July 24, 2014


I'm Gluten Intolerant... Intolerant Marc Vetri, July 24, 2014

The gluten-free health craze could be making you SICK and FAT - we investigate
Juliette Kellow, Mirror.co.uk, July 27, 2014

Gluten-free is not for all Shell-Lee Wert, July 27, 2014

Health Beat: Carefully Consider a Gluten-Free Diet Kathleen Kozak, Honolulu Civil Beat, July 28, 2014

The downside of gluten-free, TimesOfIndia, July 29th, 2014


Why Are So Many People Trying A Gluten-Free Diet? Should They?
Radio Interview: Daniel A. Leffler, Susan Schaefer, Kim Severson, July 29, 2014

UF/IFAS Study: When It Comes to Gluten-Free Diets, Unfounded Beliefs Abound
Brad Buck, Newswise, July 29, 2014

Food Ingredient Fears Target Wheat Stewart Truelsen, Roundupweb.com, July 30, 2014

Your Gluten Free Cage Free Organic Diet Hurts My Brain
Tim Falletti, ChicagoNow.Com, August 7, 2014

It’s probably not the evil gluten, Sharon Hill, DoubtfulNews.Com, 8 August 2014


Gluten Free: Fad or Fact? Joe Conner, jcsciphile.com, August 23, 2014

Is gluten bad for your health? Luisa Dillner, The Guardian, 24 August 2014

THAT GLUTEN-FREE DIET YOU’RE ON IS BULLSH-T, AND HERE’S WHY
Cass Anderson, Guyism.com, August 25, 2014

You Probably Don't Need to Be on that Gluten-free Diet,
Aaron Carroll, Healthcare Triage, 25 August 2014

Gluten for Punishment Jonathan Mike, Elitefts, 29 August, 2014

Doing stupid stuff? Bob Greenlee, Daily Camera, 30 August 2014


Be Free of Gluten Free John Douillard, LifeSpa, September 2, 2014

Moving on from health fad extremism, Michelle Gillett, The Berkshire Eagle, 2 September 2014

What If Gluten Isn’t Making You Sick?, Kate Scarlata, Reader's Digest, 2 September 2014

Why gluten-free could be doing you more harm than good
Caroline Roberts, High50Uk, 8 September 2014

Prayer For Gluten Wendy Brenner, The Sun, 8 September 2014

Most people are just fine eating gluten Ryan Cooper, The Week, 15 September 2014

Science Proves Gluten Sensitivity Isn’t Real, People Are Just Whiners
Unnamed, Buzzworthy.com, 20 September 2014

Gluten sensitivity, it's all in your head, Nicole, Lunges & Lace, 25 September 2014

*New: Dear America: Quit Flipping Out About Gluten
Albert Burneko, Foodspin.deadspin.com, 27 October 2014


*Newer: Science Fiction: Gluten, Jeremiah Yarmie, Manitoban November 3, 2014

*Newest: Celia - Be thankful for bread again; gluten allergy is a lie for most
Celia Rivenbark, starnewsonline.com, November 22, 2014

¤=[Post Update]=¤



Sorry for the prayer I post it because I want to make them available to everyone! If some truth to secular purpose could be granted to the man suffering, then his pain would cease to be suffering and begin to be useful pain.
What about your's?

- Blunt trauma to the stomach
- Abdominal surgery or something else.. Because perforated bowel, are uncommon... Or maybe it was a divertivulitis?

I'm the one who who have suffered injuries from pulmonary embolism has you maybe know this is a blockage in the artery that transports blood to the lungs. Was diagnostied to die in March last year! I'm steel alive, I took Xarelto for months and now I'm in a lawsuit in Canada against Bayer AG and Janssen. Xarelto develop uncontrolled bleeding.

http://www.drugwatch.com/xarelto/lawsuit/

Truly sorry to read about your pain Gaia. My God, you had quite difficult years in the last 2 or 3 years. Truly sorry.

Ne t'en fais pas trop pour moi je vais bien je compte de donner un coup de fil en fin de semaine je crois que l'on a beaucoup à partager.

[Gaia]

God, you sent gluten into this world as you sent your own Son, to save us, not to torment us with vague and possibly imaginary physical symptoms. So please help certain people to remember, gracious Lord, even as they shun and revile gluten, that it is still a creation of your own Almighty hand, and that, being God, you probably knew what you were doing when you created it. Enlighten those of us in your flock, O Lord, who go about slandering gluten with great authority and volume, even though they never heard of gluten until last year.
Well, thank God for Wendy Brenner. She is a professional writer, probably suffers from Celiac Disease, and her snotty, catty, micro-diatribe is probably really all done tongue-in-cheek. It's satire! I mean, it must be. There is too much information - scientific information derived from human studies - for anyone with a computer and Gloogle to be that desperately uninformed. She gives it away by the over-the-top condescension, and lack of compassion, right?


...In my opinion gluten is not such a big deal. Humans have been consuming it for thousands of years. It is not the gluten that's the problem. The gluten is an indicator for something else. Perhaps pesticides, genetically modified organisms or other additives. ...I am now "gluten-free" and have the best bowel health I have had in 20 years. (That's probably about as detailed as I need to be.) I was tested twice for Celiac Disease, and twice showed to be negative. I went on a brown-rice-only diet for a week, with no change. Another time I went on a week diet of nothing but oatmeal. No change. With the negative celiac sprue tests and reporting to a couple of gastroenterologists that I had tried what I considered to be a pretty hard-core elimination diet (monotropically eating brown rice, and tried again another time with oats), we were all convinced that wheat/wheat gluten played no part.

Much later, a friend who has gone gluten-free told me that it takes longer than a week to see results...and her words haunted me. I loved seitan! I LOVED high-quality, whole-grain, organic bread! Worse, when I stopped to really think about it, there was typically bread (or some wheat product) at every meal almost every day. Cutting out gluten sounded impossible...and it almost is.

I decided to try - as an experiment. I had tried a lot of things, and though this would be the most difficult, I decided to really try it. It took about a month, or maybe it was 6 weeks into the experiment when I started to really notice that my gastrointestinal system was responding - favorably. Another friend gave me advice to also stop eating carageenin, and after a bit of research, I added that to the "no-fly" list. Again, noticeable improvement. I think it's been about 6 months now, and honestly, it worked. I tried many things before, each time thinking, "this will be the one!" only to be disappointed - so this isn't the placebo effect.

I'm an organic gardener and am pretty fanatical about organic foods, and a label-reader, so your theory of pesticides, GMOs, and additives wasn't true for me. It was the wheat. Wheat - even the organic, minimally processed, high quality wheat that I bought caused my gastrointestinal distress.

From what I have read, wheat causes every human some systemic distress by causing at least some "leaky gut" where particles of food that should have stayed in the intestinal tract get released into the intestinal blood vessels and thus into the blood - where they are met, and attacked, by white blood cells. This war - whether a small skirmish or a full battle - isn't good for anyone's health. Some of us are more sensitive, some are less, some may become more and more sensitized.

If we glean anything at all from the paleo diet, it should be that humans evolved without access to enough wheat (or any grain) kernels to make pancakes in the morning, a sandwich in the afternoon, and dinner rolls with pasta for the evening meal. Only since "advanced" modern agriculture have we been able to eat glue every day, every meal, day after day. It really should not be surprising that our bodies cannot handle it.

Oh, and Wendy Brenner, if your snarky "prayer" was not satire, then I pray that someday, somehow, you gain both knowledge and compassion.

Dennis

First of all Dennis, I have no bias in gluten folder. If I look at the issue is to understand what both ignites passions.

Whether you are glutenfree, love gluten, or are just sick of hearing about it, this should make you laugh out loud.

There is the full version of one of my favorite blog post of 2014, I do think that wasnt a lack of compassion: Hope you enjoy the satire and humour...

http://thesunmagazine.org/issues/465/prayer_for_gluten_wendy_brenner

[Hervé]

[...]
I'm not convinced that gluten is the problem, but I am convinced it is being used as the distraction from the high content of round-up in our wheat, which cannot and does not have any time to dissipate prior to harvest.

[...]

Totally agree that, that goes for the majority of recent upticks in "weird diseases":


[...]

*******************************

The above reminds me of the "The gut of most diseases (http://projectavalon.net/forum4/showthread.php?43548-The-gut-of-most-disease...-NOT-what-you-think-&highlight=disease)" thread where, keeping digging and chipping at it, it was finally discovered that the room most of us were looking at was located inside the elephant's stomach... missing it - the elephant - completely... elephant's name: Roundup/Glyphosate (http://projectavalon.net/forum4/showthread.php?43548-The-gut-of-most-disease...-NOT-what-you-think-&p=876921&viewfull=1#post876921)!

********************************


Which leads to this other article describing Psy-ops (http://projectavalon.net/forum4/showthread.php?54217-Their-Mind-and-the-Emotional-Matrix-that-we-create-with-it.&p=652209&viewfull=1#post652209) (<---)






The Roundup posts start about at this post (http://projectavalon.net/forum4/showthread.php?43548-The-gut-of-most-disease...-NOT-what-you-think-&p=799195&viewfull=1#post799195) (<---) and read on from there...

[Dennis Leahy]

Gaia, if you think about it, virtually ALL of those many many articles are simply repeating the conclusions of whichever was the true "parent" article. Wheat is one of the main crops in the Western diet, and it's a multi-billion dollar industry. Did you think the wheat growers (lobby) and agribiz giants were just going to lay down and surrender when their "cash cow" was being attacked? The parent article (I don't know which one was the parent article) doesn't surprise me, nor does the fact that a hundred publications and blogs and websites repeated it. (No doubt you've seen the comedic video presentations of dozens of talking heads repeating the exact same script (https://www.youtube.com/results?search_query=newscasters+agree).) Joseph Goebbels would be proud.

You can cite a thousand other similar (cloned) articles and that only shows me how hard the wheat sector of agribiz is fighting back. As I said, mine was an "empirical" evidence-based conclusion from the lab rat known as Dennis Leahy, not from something I read. Your mileage may vary. Keep your hands and feet inside the car at all times.

Dennis

[Gaia]

For people like you Dennis getting celiac disease is a bad signal, symptomatic of a general problem. In Canada, where food allergies are very common, 16% of the population buys "Gluten free" products. These are people with celiac disease auto immune disease that affects the intestines, but it is a minority (1% of the population). The others are intolerant, others are simply '' à la mode et à la tendance du moment''.

The addition of ingredients and chemical additives, the doping of animals to rapid weight gain, the massive use of pesticides... All this destroys our digestive barrier, guaranteeing our immunity. No scientist really knows the impacts of such changes, but we have become more vulnerable. Disturbing estimates are released 41% of North Americans should get cancer in their lives, half of men and one third of women.

Auto immune diseases, associated with a higher inflammatory state of the body increases. Our immune systems are struggling tremendously due to industrial food. Most of humans industrialized does not know what is the value needed to grow 1 kg of healthy vegetables... I speak of human value...Not in dollars...

Has you already know Dennis food distributed in the world today is the product of globalization, for the establishment of a New Order consistent with machiavellian worst dictatorships, designed by the worst monsters in fiction, and sad realities.

The system is rotten, it is unlikely that it generates will not be. ''Super Food'' groups are connected with military/industriels groups, themselves connected with the world of finance all set orchestration by a global political and media power. The whole being the property of a handful of predatory monsters degenerate with the only morality: Everything is bought and everything is sold. i.e. (Rockefeller)

Has you maybe know common wheat harvest protocole in the United States and Canada is to drench the wheat fields with roundup several days before the combine harvesters work through the fields as the practice allows for an earlier, easier and bigger harvest that the protocole with Monsanto.

Paradoxically, most of the people who reach for gluten free products don’t have celiac disease! Geez! It’s the food companies promoting gluten free like it’s better for everyone’s general health, regardless of how much other crap ingredients they put in their food.

''You can cite a thousand other similar (cloned) articles''

I dont think that I'm at Avalon forum for entertainement of the crowd, we are 400.000 each month has you already know is to learn from each other in the good common of all! Honestly, I do try to give both side about Gluten free propaganda because gluten affected only 1% of population in Canada.

What is your side except that you are celiac and the fact that you are in the 1%?

Referring you Dennis to my thread intro and my main questions :

Is it all about a propaganda? Must we go all gluten free?

There's lots to chew on... Get a grip and add a refreshing and honest response! Thread is properly stopped when the surface and the meaning is destroyed! And Oh! God! By a mod...

Il n'y a qu'une question honnête qui mérite une réponse honnête! Rien n'est plus aveugle que celui qui ne veut pas voir!

Amicalement

Gaia

[Snowflower]

As clear by my previous posts, I also go by my own empirical evidence. Fortunately I am learning how to trust myself enough to stand firmly on that evidence: my own health and survival. We have a young community member who was completely incapacitated with migraines until she stopped all grains and all refined sugars. Now, she does not suffer migraines. Evidence enough for her, too.

It's really a shame that my DIL reads articles like those cited above and refuses to test her own migraines because "they" say it has no merit.

[Dennis Leahy]

For people like you Dennis getting celiac disease is a bad signal,...I don't have Celiac Disease. Please read what I wrote.


Paradoxically, most of the people who reach for gluten free products don’t have celiac disease! Geez! It’s the food companies promoting gluten free like it’s better for everyone’s general health, regardless of how much other crap ingredients they put in their food.You don't have to have Celiac Disease to benefit from going gluten-free. My story is not unique. Read the article "The Dark Side Of Wheat (http://www.greenmedinfo.com/page/dark-side-wheat-new-perspectives-celiac-disease-wheat-intolerance-sayer-ji)."


... Gluten free propaganda because gluten affected only 1% of population in Canada. "Propaganda" is a pretty powerful word, with the implication of a hidden nefarious agenda. It could also be said that the "go ahead and eat all the wheat you want, it can't hurt you!" message is nothing but propaganda.


What is your side except that you are celiac and the fact that you are in the 1%?I don't have Celiac Disease. Please read what I wrote.


Referring you Dennis to my thread intro and my main questions : Is it all about a propaganda? Must we go all gluten free? According to what I have read, this is quite a real issue, not something fabricated by food-faddists, so I'd say no, it's not just propaganda. Wheat has appeared high on the list of food allergens for decades, far before this modern re-thinking of wheat. Also, all grains were subjected to scrutiny by the paleo food movement, and regardless if you ascribe to their dietary concepts, the point they make that humans - before agriculture - were never able to concentrate enough grains to eat grains as a dietary mainstay, is valid. The premise that we could not possibly have had time yet to evolve our guts to handle a diet so high in grains makes sense to me.

Big Ag ("agribiz") will always do what is easiest and most profitable, not what is healthiest. So, yes, in a way, I tend to agree that "it is all about propaganda" - but it is the reverse of this thread's opening premise: I believe the mocking and even demonization of the gluten-free information is indeed propaganda - and probably has its inception in Big Ag boardrooms. Add to that the fact that many people LOVE wheat and wheat products, and are happy to pick up a torch and pitchfork and go after those monsters, (the gluten-free advocates.) Mocking gluten-free advocates appears to be trendy.


Get a grip and add a refreshing and honest response! Thread is properly stopped when the surface and the meaning is destroyed! And Oh! God! By a mod...


Gaia
I'm a member of Avalon, interacting with other Avalon members on subjects posted on Avalon. The "mod" thing has nothing to do with what I posted. As for your admonition for me to "get a grip" - well, it's kind of a snotty thing to say, don't you think? Asking me to supply an "honest" response says you think I am being dishonest - that my own experience that I related is a lie. Is it just me who is a liar, or everyone that disagrees with the premise of this thread?

I fully realize that the herd mentality is rampant in society, and that many people follow fads and trends simply because they are followers. I fought hard against the notion that wheat consumption (strictly organic, whole grain wheat, by the way) had anything to do with my gastrointestinal problems - based on logic: I had been tested TWICE for Celiac Disease and proved negative TWICE. So, I was convinced wheat could NOT be the problem. When I went wheat-free/gluten-free, I called it an "experiment", and I was actually quite surprised by my own findings.

I was going to mention that the Roundup drenched wheat may certainly be an issue for some people (those who eat wheat drenched in Roundup), but in my experience, most people are pretty staunchly divided between being organic food consumers, or not paying any attention to anything but price (and thus everything they eat is drenched in pesticides, herbicides, fungicides, infused with chemicals from inorganic fertilizer, and contains highly reduced amounts of micronutrients from being grown on dead, depleted soil. So, people that eat "conventional" crap and stop eating wheat are still getting plenty of toxins and nutrient-poor food. Would they notice a little less Roundup in their diets? They might even get the same amount from whatever non-organic food they substituted for the non-organic wheat they eliminated.

[ThePythonicCow]

Much later, a friend who has gone gluten-free told me that it takes longer than a week to see results...and her words haunted me. I loved seitan! I LOVED high-quality, whole-grain, organic bread! Worse, when I stopped to really think about it, there was typically bread (or some wheat product) at every meal almost every day. Cutting out gluten sounded impossible...and it almost is.
In addition to removing these "bad boys", I also find it useful to add some "good guys", meaning various sources of good gut bacteria, such as

plain Greek yogurt
kimchi
Sauerkraut
probiotic supplement pills
Vibrant Health's "Green Vibrance" (superfood)
Michio Kushi's Fermented Superfood Complex
kefir
soft cheeses such as feta and brie

Other such potentially gut healthy foods that I have consumed little or none of include sourdough bread, cheddar cheese, miso, tempeh, kombucha tea, beet kvass, nuka doca and fermented polenta fingers.

I can't remember the last time that I had any wheat ... perhaps a year or three ago ... but fortunately for me, I was never a big bread fan, so I had an easier time of removing it entirely from my diet than apparently you (Dennis) did.

I too have the healthiest gut I've had in decades ... 'nuf said :).

[ThePythonicCow]

Asking me to supply an "honest" response says you think I am being dishonest - that my own experience that I related is a lie. Is it just me who is a liar, or everyone that disagrees with the premise of this thread?
Actually, it does not suggest that, to me, in this context.

Rather what it suggests is that Gaia is displaying a limited talent for combining logic and rhetoric. Perhaps she has been consuming too much wheat, allowing toxins to enter her blood stream and cross her blood-brain barrier ? In general, if someone insinuates that I am a prevaricator, but does so with insufficient coherence of logic and rhetoric, then I tend to conclude that their remarks have less bearing on my state of being, and rather more bearing on theirs.

Gaia, just because God made it doesn't mean I endorse it. I don't endorse the consumption of potassium cyanide or the public works of Donald Rumsfeld, either (unless, perhaps, it is the latter consuming the former, entirely at his own volition, of course), but, if you're of the Divine Creationist persuasion, then God made both of them.

Also, Gaia, just because the multi-bazillion dollar gluten free market has turned into yet another profit making, health destroying, marketing campaign of big corporations doesn't mean that gluten is good for you. In general, one cannot surmise much one way or the other as to what is healthy, by examining the presence, absence or propaganda of multi-bazillion dollar corporate campaigns.