Guest guest Posted June 18, 2003 Report Share Posted June 18, 2003 hi del, i don't know for sure if i am intolerant or not but i have been on a grain-free diet for the past week and a half (just trying it) and i feel much more energetic than normal. i am considering continuing gluten-free so i am interested to hear what others have to say also. heather mushimushi12003 <mushimushi@...> wrote: I think I am gluten intolerant and have been eliminating gluten from my diet for the past week. There is a great big difference in the way my tummy feels! By that alone I am assuming that I am intolerant! I sure would like to talk to some NT-gluten intolerant people, get some recipes and just get a few answers to some questions. Is there an NT- gluten intolerant list? Please email me. Thanks, Del Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2003 Report Share Posted June 19, 2003 Hi ! This is really bummers to have this but great to have discovered something that really helps! I have been reading some about it on line and was floored to find out that gluten intolerance and celtic disease is the same thing and that it is a genetic disorder! How long have you been having symptoms? What are some things that you are eating instead of gluten? Del > I think I am gluten intolerant and have been eliminating gluten from > my diet for the past week. There is a great big difference in the way > my tummy feels! By that alone I am assuming that I am intolerant! I > sure would like to talk to some NT-gluten intolerant people, get some > recipes and just get a few answers to some questions. Is there an NT- > gluten intolerant list? Please email me. > > Thanks, > > Del > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2003 Report Share Posted June 19, 2003 >hi del, >i don't know for sure if i am intolerant or not but i have been on a grain-free diet for the past week and a half (just trying it) and i feel much more energetic than normal. i am considering continuing gluten-free so i am interested to hear what others have to say also. > >heather > >mushimushi12003 <mushimushi@...> wrote: I >sure would like to talk to some NT-gluten intolerant people, get some >recipes and just get a few answers to some questions. Is there an NT- >gluten intolerant list? Please email me. > >Thanks, > >Del Del, Heidi has the most information and recipes for gluten intolerance. She's away for a while. Pretty sure she'd suggest you read the book, Dangerous Grains first. Wanita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2003 Report Share Posted June 19, 2003 I know about Heidi. She is the one that has helped me come to this conclusion! She has been so much help! She hasn't mentioned that book to me as yet. Del I > >sure would like to talk to some NT-gluten intolerant people, get some > >recipes and just get a few answers to some questions. Is there an NT- > >gluten intolerant list? Please email me. > > > >Thanks, > > > >Del > > Del, > > Heidi has the most information and recipes for gluten intolerance. She's away > for a while. Pretty sure she'd suggest you read the book, Dangerous Grains > first. > > Wanita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2003 Report Share Posted June 19, 2003 You might also want to look at the group called healingcrow. It not specifically for gluten intolerance but there are a lot of people on it who are. Lynn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2003 Report Share Posted June 19, 2003 well, i don't know that i have any " symptoms " . i'm not sure i'm necessarily gluten intolerant (though i am surely wheat intolerant) but i just decided to do a no-grain diet (per Mecola) to see if i'd feel better. so now i have tons more energy! it was also a way for me to get on track, i'd been eating processed food again and was falling into old, bad patterns. now that i feel so good, i don't know that i want to return immediately to gluten grains---which, in combination with dairy---triggers very bad cravings and eating habits for me. (dairy alone is not so bad as long as it is a condiment for me. ) i have been eating lots of fresh, raw veg. i generally eat 2 big salads a day. i will eat fish or chicken with one of these meals. eggs at breakfast. fruit and nuts throughout the day. very basic, but i am feeling satisfied. i have been making smoothies and veggie juices a lot, too. i would eat other meats but i have been vegan for years previously and i have no clue how to cook them. if anyone knows how to cook bison, i have good grass-fed source and i would like to learn what to do with it. i just stare at a lot of the meats(pheasant, bison, etc.) in the store because i barely know how to cook fish or chicken, LOL. heather mushimushi12003 <mushimushi@...> wrote: Hi ! This is really bummers to have this but great to have discovered something that really helps! I have been reading some about it on line and was floored to find out that gluten intolerance and celtic disease is the same thing and that it is a genetic disorder! How long have you been having symptoms? What are some things that you are eating instead of gluten? Del > I think I am gluten intolerant and have been eliminating gluten from > my diet for the past week. There is a great big difference in the way > my tummy feels! By that alone I am assuming that I am intolerant! I > sure would like to talk to some NT-gluten intolerant people, get some > recipes and just get a few answers to some questions. Is there an NT- > gluten intolerant list? Please email me. > > Thanks, > > Del > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2003 Report Share Posted June 19, 2003 Thanks Lynn! > You might also want to look at the group called healingcrow. It > not specifically for gluten intolerance but there are a lot of people > on it who are. > Lynn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2003 Report Share Posted June 19, 2003 I didn't know that a person could be just wheat intolerant...you taught me something! I also have a hard time cooking meat as I was vegan before this too. I cook very simply, using very few ingredients. What I learned about bison is to not overcook it. So start with a slightly warm stainless steel skillet, add 1 lb ground bison, onion and green pepper. When it is almost done (pink,not brown) put a teaspoon of celtic sea salt, pepper and a nice size pinch of red chili pepper. This is great spooned over some lettuce, tomato, etc or some steamed potato/sweet potato. Add some cream fraiche, grated cheese or sour cream on the top. If you have patties, cook the same... on a slightly warm skillet. Cut each patty into strips. When they are still pink on the inside, they are ready. Put on the celtic sea salt and pepper, wrap in lettuce leaves, add sour cream, chopped green onions, tomato and grated cheese and you have a taco! These are some of the simple quick things I do with bison. It is so simple that I am sure everyone here has already thought of it... I know what you mean about the cravings. I had them too when I ate wheat. This gluten intolerance is a blessing in disguise for me. I am feeling so much better too. Del > > I think I am gluten intolerant and have been eliminating gluten > from > > my diet for the past week. There is a great big difference in the > way > > my tummy feels! By that alone I am assuming that I am intolerant! I > > sure would like to talk to some NT-gluten intolerant people, get > some > > recipes and just get a few answers to some questions. Is there an > NT- > > gluten intolerant list? Please email me. > > > > Thanks, > > > > Del > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2003 Report Share Posted June 19, 2003 well, i hadn't thought of those ideas, so thank you! yes, i think it is really a blessing, too. here's to our impending optimal health! heather mushimushi12003 <mushimushi@...> wrote: I didn't know that a person could be just wheat intolerant...you taught me something! I also have a hard time cooking meat as I was vegan before this too. I cook very simply, using very few ingredients. What I learned about bison is to not overcook it. So start with a slightly warm stainless steel skillet, add 1 lb ground bison, onion and green pepper. When it is almost done (pink,not brown) put a teaspoon of celtic sea salt, pepper and a nice size pinch of red chili pepper. This is great spooned over some lettuce, tomato, etc or some steamed potato/sweet potato. Add some cream fraiche, grated cheese or sour cream on the top. If you have patties, cook the same... on a slightly warm skillet. Cut each patty into strips. When they are still pink on the inside, they are ready. Put on the celtic sea salt and pepper, wrap in lettuce leaves, add sour cream, chopped green onions, tomato and grated cheese and you have a taco! These are some of the simple quick things I do with bison. It is so simple that I am sure everyone here has already thought of it... I know what you mean about the cravings. I had them too when I ate wheat. This gluten intolerance is a blessing in disguise for me. I am feeling so much better too. Del > > I think I am gluten intolerant and have been eliminating gluten > from > > my diet for the past week. There is a great big difference in the > way > > my tummy feels! By that alone I am assuming that I am intolerant! I > > sure would like to talk to some NT-gluten intolerant people, get > some > > recipes and just get a few answers to some questions. Is there an > NT- > > gluten intolerant list? Please email me. > > > > Thanks, > > > > Del > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2003 Report Share Posted June 19, 2003 del, also, how long were you vegan? heather mushimushi12003 <mushimushi@...> wrote: I didn't know that a person could be just wheat intolerant...you taught me something! I also have a hard time cooking meat as I was vegan before this too. I cook very simply, using very few ingredients. What I learned about bison is to not overcook it. So start with a slightly warm stainless steel skillet, add 1 lb ground bison, onion and green pepper. When it is almost done (pink,not brown) put a teaspoon of celtic sea salt, pepper and a nice size pinch of red chili pepper. This is great spooned over some lettuce, tomato, etc or some steamed potato/sweet potato. Add some cream fraiche, grated cheese or sour cream on the top. If you have patties, cook the same... on a slightly warm skillet. Cut each patty into strips. When they are still pink on the inside, they are ready. Put on the celtic sea salt and pepper, wrap in lettuce leaves, add sour cream, chopped green onions, tomato and grated cheese and you have a taco! These are some of the simple quick things I do with bison. It is so simple that I am sure everyone here has already thought of it... I know what you mean about the cravings. I had them too when I ate wheat. This gluten intolerance is a blessing in disguise for me. I am feeling so much better too. Del > > I think I am gluten intolerant and have been eliminating gluten > from > > my diet for the past week. There is a great big difference in the > way > > my tummy feels! By that alone I am assuming that I am intolerant! I > > sure would like to talk to some NT-gluten intolerant people, get > some > > recipes and just get a few answers to some questions. Is there an > NT- > > gluten intolerant list? Please email me. > > > > Thanks, > > > > Del > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2003 Report Share Posted June 19, 2003 del, also, how long were you vegan? heather mushimushi12003 <mushimushi@...> wrote: I didn't know that a person could be just wheat intolerant...you taught me something! I also have a hard time cooking meat as I was vegan before this too. I cook very simply, using very few ingredients. What I learned about bison is to not overcook it. So start with a slightly warm stainless steel skillet, add 1 lb ground bison, onion and green pepper. When it is almost done (pink,not brown) put a teaspoon of celtic sea salt, pepper and a nice size pinch of red chili pepper. This is great spooned over some lettuce, tomato, etc or some steamed potato/sweet potato. Add some cream fraiche, grated cheese or sour cream on the top. If you have patties, cook the same... on a slightly warm skillet. Cut each patty into strips. When they are still pink on the inside, they are ready. Put on the celtic sea salt and pepper, wrap in lettuce leaves, add sour cream, chopped green onions, tomato and grated cheese and you have a taco! These are some of the simple quick things I do with bison. It is so simple that I am sure everyone here has already thought of it... I know what you mean about the cravings. I had them too when I ate wheat. This gluten intolerance is a blessing in disguise for me. I am feeling so much better too. Del > > I think I am gluten intolerant and have been eliminating gluten > from > > my diet for the past week. There is a great big difference in the > way > > my tummy feels! By that alone I am assuming that I am intolerant! I > > sure would like to talk to some NT-gluten intolerant people, get > some > > recipes and just get a few answers to some questions. Is there an > NT- > > gluten intolerant list? Please email me. > > > > Thanks, > > > > Del > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2003 Report Share Posted June 19, 2003 Only for a few years. When my hair started falling out and my nails were breaking at the quick I knew I had to change. Been working on NT about 2 years now. Del > > > I think I am gluten intolerant and have been eliminating gluten > > from > > > my diet for the past week. There is a great big difference in the > > way > > > my tummy feels! By that alone I am assuming that I am intolerant! > I > > > sure would like to talk to some NT-gluten intolerant people, get > > some > > > recipes and just get a few answers to some questions. Is there an > > NT- > > > gluten intolerant list? Please email me. > > > > > > Thanks, > > > > > > Del > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2003 Report Share Posted June 19, 2003 maybe it helps if the oats are fermented inside of a fish head? :-P chris In a message dated 6/19/03 9:31:05 PM Eastern Daylight Time, s.fisher22@... writes: > > --->tim, not sure how haggis is relevant to this discussion? or what a > " cabbage grain " is....but *wheat* is not indigenous to scotland and the > predominant gluten protein in wheat (alpha gliadin) seems to be the most > problematic one in terms of celiac's disease (or perhaps the most *studied* > one!). Oats don't contain alpha gliadin. so i think it's highly unlikely > that the scots have a long history of eating alpha gliadin, or other more > problematic gluten proteins. having said that, it's controversial as to > whether celiacs can safely eat oats, whether it has to do with a damaged > gut, contamination in processing or a distant ancestral link to wheat, > doesn't seem to be clear yet. but some celiacs CAN eat oats without any > problem, regardless, and some cannot. > > here is an interesting newsletter that discusses nurture vs. nature in the > development of celiac sprue: > http://www.enabling.org/ia/celiac/sn/spnk9512.html note: it doesn't address > *gluten intolerance* which is the larger umbrella under which celiac sprue > falls. " To announce that there must be no criticism of the president, or that we are to stand by the president, right or wrong, is not only unpatriotic and servile, but is morally treasonable to the American public. " --Theodore Roosevelt Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2003 Report Share Posted June 20, 2003 In a message dated 6/19/03 11:08:10 PM Eastern Daylight Time, mushimushi@... writes: > Now there's a thought! I am just not there yet but I would like to > read what others think of that! lol... i said that because the gaelics that price studied ate oats in fish heads as a quite common food. i think the oats were fermented but don't remember. chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2003 Report Share Posted June 20, 2003 Suze- >it's actually *celiac's* >disease that does indeed *seem* to have a genetic basis, Obviously everything has something of a genetic basis. Without genes we wouldn't be here. But sometimes I feel medicine is missing the forest for the trees. 100% of us have the dreadful genetic disorder of turning blue and dying when we're deprived of oxygen. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2003 Report Share Posted June 20, 2003 >>>> I have been reading some about it on line and was floored to find out that gluten intolerance and celtic disease is the same thing and that it is a genetic disorder! ----->oddly, celtics do have a higher incidence of celiac's disease than do many other populations :-) so that's partly true...it's actually *celiac's* disease that does indeed *seem* to have a genetic basis, with those who've been cultivating/consuming wheat the longest having a much lower prevalance of some " gluten intolerance genes " than those who've been cultivating/consuming it for a much shorter period. the more intolerant areas includes parts of northern europe - including ireland and scotland i think. BUT, it's now estimated that 1 in 5 americans may be gluten intolerant - a much larger umbrella disorder than the more specific celiac's disease. fairly high odds for any of us in the states... Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2003 Report Share Posted June 20, 2003 >>>>Heidi has the most information and recipes for gluten intolerance. She's away for a while. Pretty sure she'd suggest you read the book, Dangerous Grains first. --->not to put words in her mouth, but i also think that would be her recommendation, and it's also mine. it's quite an eye-opener and a " must read " for anyone who suspects they may have issues with gluten grains. del, just curious if you're descended from a region that seems to have a high incidence of gluten intolerance...what's your ancestry? Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2003 Report Share Posted June 20, 2003 >>>>>I didn't know that a person could be just wheat intolerant...you taught me something! I also have a hard time cooking meat as I was vegan before this too. ----->you must be like the 10th person on this forum who's mentioned they were formerly a vegan over the past several months. is anyone on this list NOT a former vegan?? lol. but seriously...anyone? (*i'm* not, but i *am* a former " semi " veg - ok, well, actually a former lacto-ovo-pesco-polo-insecto-synthetico-GMOco- " vegetarian " ;-) Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2003 Report Share Posted June 20, 2003 >it's actually *celiac's* >disease that does indeed *seem* to have a genetic basis, >>>>>Obviously everything has something of a genetic basis. Without genes we wouldn't be here. But sometimes I feel medicine is missing the forest for the trees. 100% of us have the dreadful genetic disorder of turning blue and dying when we're deprived of oxygen. ----->right, but try to come up with an alternative explanation as to why those who've been eating wheat for the shortest period of time have a much higher incidence of the genes associated with gluten intolerance... aside from that, do you think there's no basis for a species having adapted to an evolutionary diet? that members of a species can just eat any ol' thing - well, especially something they've only been eating a short while in an evolutionary sense, and expect to digest it just fine? i'm willing to be convinced otherwise, but from all the evidence i've read there's a strong case for many humans simply not having adapted to digesting gluten proteins, including a study that found that specific digestive enzymes are necessary for this task, and not everyone has them. Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2003 Report Share Posted June 20, 2003 Just an observation. The national ish meal is Haggis(?) all sorts of good stuff stuck in a sheep's stomach..... I would bet the first and original versions of that meal(cabbage grains intestines and the such I think) was fermented given the last comments that celts are more susceptible to gluten intolerance. Just a thought......... Tim Suze Fisher wrote: > > >it's actually *celiac's* > >disease that does indeed *seem* to have a genetic basis, > > >>>>>Obviously everything has something of a genetic basis. Without > genes > we > wouldn't be here. But sometimes I feel medicine is missing the forest > for > the trees. 100% of us have the dreadful genetic disorder of turning > blue > and dying when we're deprived of oxygen. > > > ----->right, but try to come up with an alternative explanation as to > why > those who've been eating wheat for the shortest period of time have a > much > higher incidence of the genes associated with gluten intolerance... > > aside from that, do you think there's no basis for a species having > adapted > to an evolutionary diet? that members of a species can just eat any > ol' > thing - well, especially something they've only been eating a short > while in > an evolutionary sense, and expect to digest it just fine? > > i'm willing to be convinced otherwise, but from all the evidence i've > read > there's a strong case for many humans simply not having adapted to > digesting > gluten proteins, including a study that found that specific digestive > enzymes are necessary for this task, and not everyone has them. > > Suze Fisher > Lapdog Design, Inc. > Web Design & Development > http://members.bellatlantic.net/~vze3shjg/ > mailto:s.fisher22@... > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2003 Report Share Posted June 20, 2003 Yep, I meant to say Celiac. Big booboo. My research shows what you say is right on. > >>>> I have been reading some about it on line and was floored to find out > that gluten intolerance and celtic disease is the same thing and that it is > a genetic disorder! > > ----->oddly, celtics do have a higher incidence of celiac's disease than do > many other populations :-) so that's partly true...it's actually *celiac's* > disease that does indeed *seem* to have a genetic basis, with those who've > been cultivating/consuming wheat the longest having a much lower prevalance > of some " gluten intolerance genes " than those who've been > cultivating/consuming it for a much shorter period. the more intolerant > areas includes parts of northern europe - including ireland and scotland i > think. > > BUT, it's now estimated that 1 in 5 americans may be gluten intolerant - a > much larger umbrella disorder than the more specific celiac's disease. > fairly high odds for any of us in the states... > > > > Suze Fisher > Lapdog Design, Inc. > Web Design & Development > http://members.bellatlantic.net/~vze3shjg/ > mailto:s.fisher22@v... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2003 Report Share Posted June 20, 2003 I will have to look into that. My best recollection is that it's Germany though. > >>>>Heidi has the most information and recipes for gluten intolerance. She's > away > for a while. Pretty sure she'd suggest you read the book, Dangerous Grains > first. > > --->not to put words in her mouth, but i also think that would be her > recommendation, and it's also mine. it's quite an eye-opener and a " must > read " for anyone who suspects they may have issues with gluten grains. > > del, just curious if you're descended from a region that seems to have a > high incidence of gluten intolerance...what's your ancestry? > > Suze Fisher > Lapdog Design, Inc. > Web Design & Development > http://members.bellatlantic.net/~vze3shjg/ > mailto:s.fisher22@v... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2003 Report Share Posted June 20, 2003 >>>>Just an observation. The national ish meal is Haggis(?) all sorts of good stuff stuck in a sheep's stomach..... I would bet the first and original versions of that meal(cabbage grains intestines and the such I think) was fermented given the last comments that celts are more susceptible to gluten intolerance. Just a thought......... --->tim, not sure how haggis is relevant to this discussion? or what a " cabbage grain " is....but *wheat* is not indigenous to scotland and the predominant gluten protein in wheat (alpha gliadin) seems to be the most problematic one in terms of celiac's disease (or perhaps the most *studied* one!). Oats don't contain alpha gliadin. so i think it's highly unlikely that the scots have a long history of eating alpha gliadin, or other more problematic gluten proteins. having said that, it's controversial as to whether celiacs can safely eat oats, whether it has to do with a damaged gut, contamination in processing or a distant ancestral link to wheat, doesn't seem to be clear yet. but some celiacs CAN eat oats without any problem, regardless, and some cannot. here is an interesting newsletter that discusses nurture vs. nature in the development of celiac sprue: http://www.enabling.org/ia/celiac/sn/spnk9512.html note: it doesn't address *gluten intolerance* which is the larger umbrella under which celiac sprue falls. Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2003 Report Share Posted June 20, 2003 Hi Suze, thanks for that link. It has a lot of info to digest. I will keep it and go back and read some more. After several reads I will be able to comprehend more. I have been on the computer all day reading up on this and right now my head is swimming with info. I am going to sit back and read what all you " techies " come up with! :-) Del > >>>>Just an observation. > The national ish meal is Haggis(?) > all sorts of good stuff stuck in a sheep's stomach..... > I would bet the first and original versions of that meal(cabbage grains > intestines and the such I think) was fermented given the last comments > that celts are more susceptible to gluten intolerance. > Just a thought......... > > > --->tim, not sure how haggis is relevant to this discussion? or what a > " cabbage grain " is....but *wheat* is not indigenous to scotland and the > predominant gluten protein in wheat (alpha gliadin) seems to be the most > problematic one in terms of celiac's disease (or perhaps the most *studied* > one!). Oats don't contain alpha gliadin. so i think it's highly unlikely > that the scots have a long history of eating alpha gliadin, or other more > problematic gluten proteins. having said that, it's controversial as to > whether celiacs can safely eat oats, whether it has to do with a damaged > gut, contamination in processing or a distant ancestral link to wheat, > doesn't seem to be clear yet. but some celiacs CAN eat oats without any > problem, regardless, and some cannot. > > here is an interesting newsletter that discusses nurture vs. nature in the > development of celiac sprue: > http://www.enabling.org/ia/celiac/sn/spnk9512.html note: it doesn't address > *gluten intolerance* which is the larger umbrella under which celiac sprue > falls. > > > > Suze Fisher > Lapdog Design, Inc. > Web Design & Development > http://members.bellatlantic.net/~vze3shjg/ > mailto:s.fisher22@v... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2003 Report Share Posted June 20, 2003 Now there's a thought! I am just not there yet but I would like to read what others think of that! Thanks, Del > maybe it helps if the oats are fermented inside of a fish head? :-P > > chris > > In a message dated 6/19/03 9:31:05 PM Eastern Daylight Time, > s.fisher22@v... writes: > > > > > --->tim, not sure how haggis is relevant to this discussion? or what a > > " cabbage grain " is....but *wheat* is not indigenous to scotland and the > > predominant gluten protein in wheat (alpha gliadin) seems to be the most > > problematic one in terms of celiac's disease (or perhaps the most *studied* > > one!). Oats don't contain alpha gliadin. so i think it's highly unlikely > > that the scots have a long history of eating alpha gliadin, or other more > > problematic gluten proteins. having said that, it's controversial as to > > whether celiacs can safely eat oats, whether it has to do with a damaged > > gut, contamination in processing or a distant ancestral link to wheat, > > doesn't seem to be clear yet. but some celiacs CAN eat oats without any > > problem, regardless, and some cannot. > > > > here is an interesting newsletter that discusses nurture vs. nature in the > > development of celiac sprue: > > http://www.enabling.org/ia/celiac/sn/spnk9512.html note: it doesn't address > > *gluten intolerance* which is the larger umbrella under which celiac sprue > > falls. > > > " To announce that there must be no criticism of the president, or that we are > to stand by the president, right or wrong, is not only unpatriotic and > servile, but is morally treasonable to the American public. " -- Theodore Roosevelt > > > Quote Link to comment Share on other sites More sharing options...
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