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Bu bu bu..people say GM food is OK for us. Yeah, this only reinforces my belief that GM food is messing us up.
I don't eat much wheat personally, so these new studies don't change anything for me. This is due to my wife having a severe case of celiac disease (yes, diagnosed, not just inferred like many people do these days), so we are meticulous in reading labels and prepare much of our food ourselves from scratch using gf ingredients.
What do you mean by "severe" case? I thought it was one of those things where - you either have it, or you don't have it. And if you have it, the symptoms are severe (as in, ANY gluten causes damage, not just some, or most, or it's okay I can touch this bread and pass it down to the other guy sitting next to me).
What do you mean by "severe" case? I thought it was one of those things where - you either have it, or you don't have it. And if you have it, the symptoms are severe (as in, ANY gluten causes damage, not just some, or most, or it's okay I can touch this bread and pass it down to the other guy sitting next to me).
Yes, you are correct. To be more precise, she just experiences more severe and immediate (in addition to the long term) symptoms. Her aunt has it as well, but is largely asymptomatic, to the point she eats gluten anyway and just lives with it.
My understanding is that many celiac's are able to eat the heritage wheats {Pre-1900} with no problems whatsoever. However the cost is double that of current flour.
Personally my family is down to a one slice of bread or less per person a day. I am seriously thinking about getting a bag of heritage wheat flour and making the "Daily Bread" ourselves every couple of days.
Modern wheat is a "perfect, chronic poison," according to Dr. William Davis, a cardiologist who has published a book all about the world's most popular grain.
My husband has Celiac disease as well, and it is true that some people could be said to have "SEVERE" Celiac, and more milder "varieties". Some people will have a quick, severe reaction to eating something with gluten in it, some, like my husband, just don't feel well the next couple of days. He can drink regular beer, but he's not going to feel well, and his doctor told him he should not start down that road, or he's in for trouble someday. As in intestinal cancer for example. Those without an immediate adverse reaction may tell themselves "just one won't hurt me." But the cumulation of all those "just one" will.
Gluten free beer isn't a marketing tool so much as an alternative for those people who can't have wheat, rye or barley (malt).
you and Bill O'Reilly, he was blabbling about his a week or so ago...
I didn't write the article if you happened to miss that little tidbit.
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Those without an immediate adverse reaction may tell themselves "just one won't hurt me." But the cumulation of all those "just one" will.
BS, the government should do that! I don't have time to control myself! 
