Not just a fad: the surprising, gut-wrenching truth about gluten | Food | The Guardian


18 bookmarks. First posted by farley13 august 2018.


I have a hard time understanding food ingredients that have been around for millennia that are all of a sudden bad. But this article does a good job highlighting how gluten in food has changed in recent years, which could be the cause for so many people having negative reactions to it.

> Some experts argue that without this traditional fermentation – the process by which parts of the grain begin to be broken down in the presence of lactic acid bacteria – many people simply can’t digest grains properly to absorb the desirable micronutrients they contain.

Food is more complex than we ever give it credit for. 🍞
august 2018 by thingles
While just 1% of the UK is allergic to the proteins that cause coeliac disease, many others suffer with gluten-related digestive problems. Some researchers believe mass-produced food is to blame
gluten  diet  food  trends  health  Guardian  2018 
august 2018 by inspiral
While just 1% of the UK is allergic to the proteins that cause coeliac disease, many others suffer with gluten-related digestive problems. Some researchers believe mass-produced food is to blame.
food 
august 2018 by terry
Our great-grandparents’ grain was not sprayed with pesticides, either. These days, it is common practice among non-organic farmers to spray their wheat on days before harvest with the controversial pesticide glyphosate, to dry off the crop for processing. The International Agency for Research on Cancer classifies it as a probable human carcinogen. Debate rages about the long-term safety of these pesticides and possible effects on human health, especially when deployed so close to harvesting.
food  health 
august 2018 by corrales
While just 1% of the UK is allergic to the proteins that cause coeliac disease, many others suffer with gluten-related digestive problems. Some researchers believe mass-produced food is to blame
food 
august 2018 by tonys
Just for the record.

We make our own sourdough. Strong wholemeal flour which of course is absolutely loaded with gluten. Other ingredients: 'starter', water, bit of salt, bit of vegetable oil. Although I say so myself, it's delicious, everyone who's tried it says so. And of course no ill-effects.

I wouldn't offer it to a known coeliac-sufferer of course.

I wish I knew what the beef is, for everyone else. Because it sure isn't down to gluten.
Health  Bread 
august 2018 by colin.jack
There is more gluten in many modern wheats which may explain some of the modern issues with gluten. Most people aren’t actually intolerant to it per se.
science  food  gluten  diet 
august 2018 by mr_stru