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In reply to the discussion: The Real Problem With Bread (It's Probably Not Gluten) [View all]Dreamer Tatum
(10,926 posts)31. Yes, you can now avoid me and my Gluten Ray that I wield.
Oh, brother.
For every one legit celiac there are about 1000 sanctimonious bullshitters buying $7 loaves of bread and telling me how great they feel.
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Eating poison is not safe, no matter how one tries to deny that Truth. Glyphosate is poison.
Dont call me Shirley
Feb 2015
#13
That's an utterly meaningless assertion using a word that has little scientific value
Major Nikon
Feb 2015
#32
Since it's so stupid to eat or drink pesticides, then why is it suddenly safe to eat them in our
Dont call me Shirley
Feb 2015
#48
That discussion was locked as "creative speculation." Probably should not cite it....
yellowcanine
Feb 2015
#87
Thom Hartmann, no, try Stephanie Seneff - have to look at the actual source.
yellowcanine
Feb 2015
#111
Thanks for your concern but I don't have GI problems, including GI bleeding, since my GI doctor -- not a science denier --
pnwmom
Feb 2015
#51
No, his recommendation was based on the results of three blood tests I had for gluten sensitivity, which were based
pnwmom
Feb 2015
#53
I don't have Celiac, which is a particular type of damage to the upper intestine.
pnwmom
Feb 2015
#56
What you and this study are also ignoring is that gluten sensitivity can produce
pnwmom
Feb 2015
#64
And my sense of your position is that you've read a few articles recently that you found convincing
pnwmom
Feb 2015
#68
So, in your opinion, a single study involving 37 subjects that has not been repeated
pnwmom
Feb 2015
#74
Pooka Fey, unfortunately the blood tests only work if you continue to eat gluten
pnwmom
Feb 2015
#43
"modern Dwarf wheat is now completely genetically unrelated to traditional American Durham wheat."
yellowcanine
Feb 2015
#90
Not so. A culture/mother consists of two organisms (plus hundreds of irrelevant ones)
AngryAmish
Feb 2015
#46
I used to get such terrible heartburn after carb-heavy, wheat-filled breakfasts.
closeupready
Feb 2015
#12
Perhaps they refer to the handful who don't even suffer but over-respond to the gluten problem.
NYC_SKP
Feb 2015
#33
Of course dinner plates being the size of dinner platters have nothing to do with it.
Spitfire of ATJ
Feb 2015
#22
Gluten is not formed by fermentation; it's a complex of proteins in the wheat
muriel_volestrangler
Feb 2015
#85
No, gluten is in the wheat; that's why it's in other wheat products, not just bread
muriel_volestrangler
Feb 2015
#89
So this new theory is that the macro structure, rather than the chemistry, is the problem
muriel_volestrangler
Feb 2015
#97
The study you posted was about celiac disease, and said the gluten was degraded
muriel_volestrangler
Feb 2015
#100
"degradation by lactobacilli and fungal proteases during food processing"
muriel_volestrangler
Feb 2015
#103
Most of the gluten is converted into amino acids in this fermentation
muriel_volestrangler
Feb 2015
#109
The gluten-free craze has been both a blessing and a curse for people with celiac.
Pacifist Patriot
Feb 2015
#81
that's interesting, but what would be the mechanism through which breads which rise longer
ND-Dem
Feb 2015
#95