Thank you so much, Mr. Whooli, for providing that video, and posting those links, on Mr. Grizzom's site, so that people who frequent "Mami's" will know this information, and I HOPE will share it with all they are able.
This is critically-important information, and should not be ignored by ANYONE, regardless of whether or not you "THINK" that wheat/gluten-poisoning of the body-system applies to you, because it very well may, without you ever realizing it.
I thought I would try to cut out or cut down on gluten so I ordered some pasta and white wheat flour from a U.S. company called Jovial Foods. That company imports wheat from Italy that is grown from the ancient Einchorn wheat variety that has no gluten. It is the over-hybridization of wheat that made it have so much gluten.
I am going to try to make a loaf of bread. The pasta is very good tasting. Some "low glycemic index" pasta for sale in the U.S. is awful tasting and still has the gluten.
It is very difficult to stop corn and wheat and barley, oats and rye from the diet.
"One study found that around 12% of healthy people’s blood samples tested positive for antibodies to IgG. Fecal tests, however, indicate that around 29% of healthy people test positive. If the fecal antibody tests are accurate and reflective of gluten sensitivity, that’s nearly a third of Americans!
There’s also a genetic component to gluten sensitivity and celiac, the HLA-DQ gene. According to some reports, almost every permutation of the HLA-DQ gene is associated with some manner of gluten sensitivity, particularly the haplotypes HLA-DQ2 and HLA-DQ8. Only HLA-DQ4 has never been linked to any form of gluten sensitivity, and less than 1% of the American population possesses a homozygous HLA-DQ4/4. If that holds true, then the vast majority of Americans have the genetic potential toward gluten sensitivity."
Mr. Whooli or Mr. Delcroix, would you please add this article to the list? The comments-section is also VERY informative.
3 comments:
Thank you so much, Mr. Whooli, for providing that video, and posting those links, on Mr. Grizzom's site, so that people who frequent "Mami's" will know this information, and I HOPE will share it with all they are able.
This is critically-important information, and should not be ignored by ANYONE, regardless of whether or not you "THINK" that wheat/gluten-poisoning of the body-system applies to you, because it very well may, without you ever realizing it.
Lindsey
I thought I would try to cut out or cut down on gluten so I ordered some pasta and white wheat flour from a U.S. company called Jovial Foods. That company imports wheat from Italy that is grown from the ancient Einchorn wheat variety that has no gluten. It is the over-hybridization of wheat that made it have so much gluten.
I am going to try to make a loaf of bread. The pasta is very good tasting. Some "low glycemic index" pasta for sale in the U.S. is awful tasting and still has the gluten.
It is very difficult to stop corn and wheat and barley, oats and rye from the diet.
Guess I will do the best I can.
http://www.marksdailyapple.com/how-common-is-gluten-sensitivity/#axzz2j0IzaN26
"One study found that around 12% of healthy people’s blood samples tested positive for antibodies to IgG. Fecal tests, however, indicate that around 29% of healthy people test positive. If the fecal antibody tests are accurate and reflective of gluten sensitivity, that’s nearly a third of Americans!
There’s also a genetic component to gluten sensitivity and celiac, the HLA-DQ gene. According to some reports, almost every permutation of the HLA-DQ gene is associated with some manner of gluten sensitivity, particularly the haplotypes HLA-DQ2 and HLA-DQ8. Only HLA-DQ4 has never been linked to any form of gluten sensitivity, and less than 1% of the American population possesses a homozygous HLA-DQ4/4. If that holds true, then the vast majority of Americans have the genetic potential toward gluten sensitivity."
Mr. Whooli or Mr. Delcroix, would you please add this article to the list? The comments-section is also VERY informative.
Lindsey
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