Re: Re: Corn gluten meal = herbicide

[Guest guest]

At 06:38 PM 9/29/04 -0000, you wrote:

>So gluten is poisonous to some living things...at least in some

>stages of development...?

>

>Hmmmm....

>

>

It was my understanding that corn gluten meal is a sprouting inhibitor, not

poisonous or an herbicide per se.

MFJ

Everything connects. The Universe is not THAT chaotic. Beauty can

still be found in the most amazing places.

[Guest guest]

>So gluten is poisonous to some living things...at least in some

>stages of development...?

>

>Hmmmm....

>

>

Wheat gluten absolutely is .. it damages human cells if it gets out

of the gut, which it does, it seems. I didn't know that about

corn gluten though.

I've been thinking about the egg yolks turning color and the

responses some folks have to meat, and am wondering if

maybe corn and wheat gluten peptides DO get into the meat

and yolks, and milk, which might account for why so many

gluten intolerant folks can't take milk. Every scientist will

tell you the protein does NOT get into milk or meat, but

it's pretty well known that this happens in humans (at least

some humans) because it shows up in breast milk and

can make babies ill before they start eating bread.

Hmmmm ...

Heidi Jean

[Guest guest]

>I've been wondering that, too. If you look into the conventional

>explanation of mad cow disease, it says that prion proteins don't get

>degraded during rendering and end up in animal feeds that contain

>animals byproducts. The assumption is that they don't get degraded

>in the next animal's digestive tract, too, I guess, and end up in the

>brain. If that's so, that would make some proteins pretty persistent.

Actually the prions ARE considered to degrade in the digestive tract

pretty well, which is why even though HALF the beef in England was

infected, hardly anyone got CJ, and some researchers think the people

who did get infected may have inhaled bone dust. It's really hard to get CJ

from eating infected beef, even according to the conventional scientists

(and there are unconventional ones who think it isn't contagious at all ...

I'm not going into that because I don't know enough).

Gluten, on the other hand, has peptide strings that, when immersed

in digestive juices in the lab, just don't degrade. They are highly

indigestible by almost everyone, though there is an enzyme, pepdidase,

I think, that will digest them in the test tube (they are considering

it as a " drug " to help celiacs).

>I'd like to know whether totally grassfed beef or milk would cause a

>gluten-intolerant person to react, the same as grainfed beef or milk

>might.

I've been eating totally grassfed beef now for years, so I don't think about

it, but my nephew had major problems from commercial beef, which is

what got me thinking. He doesn't have problems with pork, but

pigs digest proteins better than cows do. I don't know how one

would get totally grain free milk though, unless one owned the cow

or goat. Most farmers supplement with grain.

>I'd also like to know if a person with proper intenstinal bacteria

>and excellent digestion (adequate hydrocholoric acid, etc.) would

>still leave some problem proteins undigested.

There may be people who produce peptidase ... in Dangerous Grains it says

that a small portion of the population can properly digest gluten, but

that it is rare. Truly soured wheat though, is pre-digested and doesn't

seem to cause problems (when tested in vitro), so it is possible that if

it was treated correctly it would be digestible. HCL doesn't do it though ...

it needs bacterial help or special enzymes.

In any case, it seems clear that for most humans (and, I presume, cows)

grains DO have peptide strings that are undigestible. The question is,

do they get into the blood? We already know that they survive heat

nicely, or bread wouldn't be a problem.

>

Heidi Jean