Cypher
The gluten-free food industry is now worth over $8 billion a year in the US alone and is expected to double globally by 2032. That’s called a food hustle. They kneaded fear into dough, then baked it into billion-dollar profits.
But here’s the part they didn’t tell you: a new large-scale study out of the University of Melbourne just blew this whole “intolerance” racket wide open. It found that in controlled trials, less than 30% of people who think they’re gluten-sensitive actually are. The rest? They’re reacting to FODMAPs [which stands for “fermentable oligosaccharides, disaccharides, monosaccharides and polyols, which are short-chain carbohydrates (sugars) that the small intestine absorbs poorly”], stress, or placebo. What does that mean? Well, it’s literally their own expectations. The “gluten problem” is mostly in people’s heads, not in their stomachs. More
Speaking of gluten;
https://www.youtube.com/watch?v=Zky2ShG3XPk
There’s a ton of money in creating fear of imaginary things.
A pill for that?
Just as I thought!
I have had the suspicion that poorly digested carbs were the more common cause. One friend was offended when I shared this thought. Seems like it has become a “true believer” phenomenon.
I have a cast iron stomach that is rusting with my age. I don’t care what they type, gluten screws with my stomach.
For a couple of decades I was lactose intolerant. I would get knife stabbing pain at times if I just consumed something with dairy. I also had elevated blood sugar but wasn’t an official type 2 diabetic so didn’t watch my carbs much. Two years ago I decided to get my blood sugar normal through diet. It is normal now and a surprise to me my lactose intolerance disappeared. I eat dairy often now with no issues.
I don’t even know what gluten is. I’m thinking there’s a good chance that red wine nullifies the effects of gluten.
Gluten is a protein and allows the dough to stretch and hold air (fermentation gases) so it can rise.
Being gluten intolerant is real for a small percentage of people who eat gluten free. The rest are just jumping on a trendy bandwagon.
Calling total BS on this study.
I Used to Poo Poo the whole gluten fear stuff. but around 25 years ago started getting horrible IBS, explosive bowels like an upside down Kilauea. I went gluten free a few years later and have had almost no problems since except when I accidently ingest some wheat product.
Now my only question is, is gluten the problem? or perhaps round up, or maybe even the genetically modified wheat? not sure my guess would be the round up spray on everything. All I know is the wheat is toxic to my bowels.
I eat the shit out of wheat bread. Specifically, Kroger honey wheat.
Another decoy. Correct it’s not the gluten, but people who avoid American wheat and carbs will fair better. It’s never been the gluten but the preservatives and the gmos that kill bacteria in the gut that causes the small intestines to absorb poorly. Fire your doctor, they are getting paid off. Find a good FNP that focuses on root cause, change your diet, exercise, and lifestyle for goodness sake. Yes it will be less convenient and cost more to eat healthy.
I discovered gluten.
As long as it’s not Wonder bread which we used to call Blunder bread. Sourdough bread is always a good choice as well as rye bread and a good loaf of Jewish challah are all good.
Pull my finger.
PS PAY ATTENTION and watch the clerk load the shelves with “organic” bananas and the other ones from the same crate of bananas.
It’s not as much gluten as it is glyphosate…..
Most American bread including whole grain bread, is not bread. Almost all of the flour used, even whole grain is sprayed with folates and glyphosates. I quit eating that crap many years ago and I was using Einkorn for my sourdough. I just feel better not eating it.