What this does is let us to set
aside the doctrine of gluten sensibility itself and that is good. What it does not do though is license you to
make gluten a major component of your diet.
Bread and cakes remain a generally bad food choice and need to be
largely eliminated, mostly because it is so persuasive. Too much means eating mostly sugars and that
is straight to the high road to diabetes.
I recently learned to properly
make bannock using high quality flours as well as other ground grains. I added a fair bit of sugar and corn meal in
my last experiment and then baked the result.
You end up with a solid enough bread – baking powder is the leaven –
which can be sliced very thin as a cracker almost. I then refry it in oil to make it crisp and
chewy as well. This becomes a real food
and allows us to tackle a wide range of edible flours we would otherwise have
trouble with.
If you try this it is four cups
of wheaten flour and five tablespoons of baking powder with enough water to
bring to kneading stage. Everything else
added, including salt is a bonus to enrich the food you are making. It
only takes a few minutes to put together and perhaps a few minutes rest before you
put it in the oven.
Our serious problem is that our
processed food industry has sold us a lot of grossly inadequate flour based
food and it is making us sick. Yet it
used to really feed people.
It’s all in your head: Scientist now
believes his pioneering work on gluten allergy was wrong
By Scott Kaufman
Sunday, May 25, 2014 10:24 EDT
The researcher whose work
led scientific credence to claims that those without celiac disease — which
causes an immune response in the small intestines in the presence of gluten —
still benefit from a gluten-free diet has performed
another, more rigorous study that leads him to believe that there is no such
thing as non-celiac gluten sensitivity (NCGS).
In 2011, Peter Gibson, a professor of gastroenterology at Monash
University in Australia, published a study that found that gluten proteins
cause gastrointestinal distress even in people who don’t suffer from celiac
disease. This study helped provided scientific backing to the
“gluten-free” diet fad, but Gibson believed that the evidence on which the
fad was based wasn’t thorough enough, so in 2013 he performed another study.
In the 2013 study, he provided his subjects with three diets: two “treatment” diets, one of which was low-gluten, one of
which was high-gluten; and a baseline diet. He found that subjects
reported similarly increased gastrointestinal distress on both the low- and
high-gluten “treatment” diets compared to the baseline.
Gibson then performed a
second experiment to ensure the suitability of the whey protein in the baseline diet, and discovered that when he
repeated the experiment with the baseline diet labeled as “treatment,” his
subjects reported increased gastrointestinal distress on it as well.
The subjects were responding to what the medical community calls
“the
nocebo effect,” in which a harmless
substance causes negative reactions because the subjects in an experiment
expect it to.
Gibson was forced to draw
a conclusion that directly contradicted the one he drew in 2011: “In
contrast to our first study,” he wrote, “we could find absolutely no specific
response to gluten.”
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