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Posted 7/6/2015 12:51 PM (GMT 0)
Thought this was quite interesting and timely.  I do think the issue isn't wheat, or dairy, or anything else some of us struggle with.  The issue is us and our immune systems... seems others agree

http://www.nytimes.com/2015/07/05/opinion/sunday/the-myth-of-big-bad-gluten.html?ref=opinion&_r=0

Posted 7/6/2015 2:44 PM (GMT 0)
That was an excellent read!! It makes a lot of sense, especially they way they compared lactose intolerance (people like me) and gluten intolerance/celiacs disease.

Made me think about my dietitian, when she told me after I was done doing the reintroduction phases from the low FODMAP diet she had me on (eliminating certain food groups that are commonly offensive to many people) that when I start eating my "normal foods" again to go very slowly adding them back in as the bacteria of the foods will wreak havoc if I add them back to quickly and likely cause my gut issues to get worse as my system starts thriving on bacteria's being reintroduced into my system again.

Very interesting stuff for sure, thanks for posting!!
Posted 7/6/2015 2:45 PM (GMT 0)
Interesting article. Gives the theory that the celiac gene may be protective of other deadly diseases which is true of other genes such as sickle cell genes protecting against malaria.

quoted from article:
In essence, humanity’s growing filth selected for genes that increase the risk of autoimmune disease, because those genes helped defend against deadly pathogens. Our own pestilence has shaped our genome.

The benefits of having these genes (survival) may have outweighed their costs (autoimmune disease). So it is with the sickle cell trait: Having one copy protects against cerebral malaria, another plague of settled living; having two leads to congenital anemia.
Posted 7/6/2015 8:07 PM (GMT 0)
Today's bread has more gluten in it than it used to. Apparently, wheat has been cultivated to increase glutens for better baking properties (fluffier results).

There is an alternative. The process used to make sourdough bread breaks down almost all the gluten. So sourdough bread is a great option if you don't want to get gluten-free bread.
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