SEED DREAMS 2013
KAMUT ® KHORASAN WHEAT
PROJECTS 2013
CHAPTER FIVE
KAMUT ® KHORASAN Wheat is the Real "Dough"
http://curezone.com/blogs/fm.asp?i=2016410
This goes with Chapter Five of "Grow A Healthier Pizza."
DAYLA PINO SAYS IN A REVIEW OF THE BOOK "WHEAT BELLY"
"Wheat Belly" is a book that is alerting many people to the problems with modern wheat. Many people are now on alert to dangers to their belly because of this book, and yet, Dayla Pino in her review says:
"Had Wheat Belly gone on to further explore the differences between Modern and traditonal wheat, and most importantly, how they affect people differently, then this could have been a groundbreaking book. Unfortunately, that isn't what this book is really about."--Darya Pino.
In Chapter Five of "Grow A Healthier Pizza," entitled, "KAMUT ® KHORASAN Wheat is the Real "Dough." I want to explore the difference between modern and traditional wheat.
THE ISSUE OF GLUTEN IS NOT THE WHOLE STORY OF WHY PEOPLE ARE ALLERGIC TO MODERN WHEAT
What is interesting about KAMUT ® Brand Khorasan wheat is that is has gluten, yet numbers of people who have problems with the gluten in modern wheat, do not have problems with the gluten in this ancient wheat.
Why is this?
I want to look at what we have done to our wheat through the hybrid process, and the refining process.
We have created a food that is no longer "fit for human consumption," as Dr. Bernard Jensen would say.
Further, our desire to standardize wheat for profit, has turned what was once a Sacred Seed into something that the body no long wants. When the body does not want something, it expresses this through allergic reactions.
Eating a Full Rainbow of Color
Another issue is the amount of wheat we are eating.
We have turned wheat into a commercial substance that is in too many foods. This alone is enough to give the body red flags.
The body is asking for a full rainbow of color, a broad spectrum of micro to macro elements to give full voice to the Soul.
Dr. Bernard Jensen said 20 years ago that we had made wheat one of four of the primary foods we eat. This was done for commercial gain, not to bring the best out of people.
ANCIENT WHEAT COMES TO TEACH THESE LESSONS AND MORE
These are lessons that KAMUT ® KHORASAN wheat teaches. This is a message that the book will detail, and more.
THE FUTURE: UNCLE SAM NEEDS TO MARRY ANTI GMO & OUTGROWING OUR CURRENT FOOD EMERGENCY
This the the future I am planting. Uncle Sam is currently in the farmbed with Biotech Ag. This is a source of economic peril for America. We cannot win food back with Biotech Ag and Biotech seeds in the drivers seat of our economic picture. This is the direction we are in now. I want to stand up for Food Reform in 2013 through the writing of "Grow A Healthier Pizza," The Book.
Literally gaining intimacy with how things grow and seeing the connection between growing seeds, dreams, and eating more healthy foods is basic. KAMUT® Khorasan Ancient Wheat steps forward as a great teacher for our world now. What messages does it have for you?
5:16 pm
December 18, 2012
NEXT
KAMUT ® GROWING HERE<./H2>
I will journal the journey to grow ancient wheat in my garden, and, with permission of KAMUT ® INTERNATIONAL assist to introduce it to other areas and climates.
Can it successfully be brought to seed in a pot?
NEXT
A CALL FOR FOOD REFORM
RELATED LINKS AND BLOGS
I look forward to spending time looking deeper at some of this Links
in 2013 in the writing of "Grow A Healthier Pizza."
KAMUT ® Khorasan ancient wheat is one of the chapters in the book.
December 19, 2012
10:19 am
How has wheat changed in the USA in the last 60 years?
For more Paleo Diet hacks: http://paleohacks.com/questions/10455/how-has-wheat-changed-in-the-usa-in-the...
Follow us: @PaleoHacks on Twitter | PaleoHacks on Facebook
http://paleohacks.com/questions/10455/how-has-wheat-changed-in-the-usa-in-the...
Scientific Study of KAMUT® Brand Khorasan Wheat: Good News
Ken Kailing, January 21st, 2011
It turns out that bread made with KAMUT® Brand Khorasan Wheat is not just good tasting but good for you too.
Kamut International has just completed a study that compares the antioxidant properties of modern wheat to an ancient grain, like KAMUT® Brand wheat. The study was conducted by researchers at the Department of Food Sciences and the Department of Biochemistry at the University of Bologna in Italy and appeared in Frontiers of Bioscience, January 2011.
http://www.goodfoodworld.com/2011/01/scientific-study-of-kamut®-brand-khorasa...
BOB QUINN ON DEREGULATION OF ALFALFA AND POTENTIAL HARM TO
ORGANIC WHEAT AND KAMUT ® KHORSAN WHEAT
Can GM and Organic Get Along?
Environment | Food | Politics and Government
01/20/2011
The U.S. Department of Agriculture is hoping organic and genetically modified crops can 'co-exist.' How is that supposed to work?
Though Quinn’s main cash crop is organic wheat, like many others in the organic industry he believes that deregulating GE alfalfa to any extent establishes a precedence that will have long-term consequences for all organic farmers, the land, the USDA organic label program and consumers seeking to avoid genetically engineered products.
http://www.dailyyonder.com/can-ge-and-organic-get-along/2011/01/18/3128
http://paleohacks.com/questions/10455/how-has-wheat-changed-in-the-usa-in-the...
GENETICALLY ENGINEERED WHEAT HISTORY
http://www.organicconsumers.org/wheat/index.htm
OLD OCA CAMPAIGN PDF TO STOP GE WHEAT
http://www.organicconsumers.org/wheat/GMwheatLeaflet.pdf
MORE FROM KAMUT ® SITE ADDED FEBRUARY 18, 2013
KAMUT ® RESEARCH
http://www.kamut.com/en/research.html
Since the introduction of the first pasta made with KAMUT® brand khorasan wheat in 1988, many consumers with wheat sensitivities have reported that they are able to eat KAMUT® khorasan wheat. As a result of these initial reports research was sponsored to study allergenic responses of KAMUT® khorasan wheat versus modern wheat by the International Food Allergy Association located in Illinois, in the USA. Their research concluded that “For most people who are sensitive to wheat, products made with KAMUT® khorasan wheat can be an excellent substitute for common wheat.” Since KAMUT® khorasan wheat contains gluten, it’s not recommended for people suffering from celiac disease.
Kamut International sponsors ongoing research studying KAMUT® khorasan wheat. Current studies are focusing on hypoallergenicity, digestibility and antioxidant capacity of KAMUT® khorasan wheat.
Links to Abstracts of Published Papers:
1. Prebiotic effect of soluble fibres from modern and old durum-type wheat varities on Lactobacillus and Bifidobacterium strains.
1. ABSTRACT
The reduced risk of chronic diseases related to whole grain consumption is in part attributed to their high antioxidant content. Many studies have been performed on the in vitro antioxidant capacity of cereals, but in vivo studies are necessary. We have evaluated and compared the effect of whole grain durum wheat bread and whole grain Kamut® khorasan bread on the oxidative status in rats. Two different bread-making processes were used for whole grain Kamut® khorasan, sourdough and baker's yeast. After 7 weeks on the experimental diets rats were divided into two subgroups, one receiving an oxidative stress by doxorubicin injection. Our results evidenced both wheat durum and Kamut® khorasan as good sources of antioxidants, and a lower oxidative state in rats fed the cereal-based diets. Furthermore, Kamut® khorasan bread fed animals had a better response to stress than wheat durum fed, especially when a sourdough bread was supplied. Although further studies are needed, data herein reported suggest whole grains, particularly whole ancient grains, as a safe and convenient way of increasing antioxidant protection.
http://www.onlinelibrary.wiley.com/doi/10.1002/jsfa.5597/abstract
2. Determination of phenolic compounds in modern and old varieties of durum wheat using liquid chromatography coupled with time-of-flight mass spectrometry.
http://www.ncbi.nlm.nih.gov/pubmed/19740468
3. Role of cereal type and processing in whole grain in vivo protection from oxidative stress.
http://www.bioscience.org/2011/v16/af/3808/list.htm
4. Counteraction of oxidative damage in the rat liver by an ancient grain (KAMUT Brand khorasan wheat).
http://www.ncbi.nlm.nih.gov/pubmed/22129853
5. Characterization of Khorasan wheat (KAMUT®) and impact of a replacement diet on cardiovascular risk factors: cross-over dietary intervention study
http://www.nature.com/ejcn/journal/vaop/ncurrent/full/ejcn2012206a.html
(Please contact us should you like more information on our research program or copies of the full studies).
http://www.kamut.com/en/research.html
LOOKING INTO THE GLUTEN ISSUE
Gluten-free diet fad: Are celiac disease rates actually rising?
CBS News, July 2012
OPENING:
CBS/AP) Nearly two million Americans have celiac disease and should avoid eating gluten, a new study finds. However, as little as a decade ago, virtually no one in the U.S. seemed to have a problem eating the protein that's found in bread and other foods.
MORE:
For the study, Dr. Joseph Murray, a gastroenterologist at the Mayo Clinic in Rochester, Minn., and his team looked at blood samples taken from Americans in the 1950s and compared them with samples taken from people today and determined it wasn't just better diagnosis driving up the numbers. Celiac disease actually was increasing. Indeed, the research confirms estimates that about 1 percent of U.S. adults have it today, making it four times more common now than it was 50 years ago.
That translates to about 1.8 million Americans with celiac disease, but about 1.4 million people with the condition may not be aware they even have it. On the flip side, about 1.6 million people in the U.S. are on a gluten-free diet even though they haven't been diagnosed with celiac disease.
Celiac disease is a condition that damages the lining of the small intestine when a person eats gluten found in wheat, barley, rye or some oats, preventing the intestine from absorbing necessary nutrients. A strict gluten-free diet is often prescribed for people with the disease. Fads aside, the new study suggests more people are truly getting sick from the gluten found in wheat, rye and barley, but the reasons aren't clear. In the most serious cases, gluten triggers celiac disease, which can cause symptoms including abdominal pain, bloating and intermittent diarrhea. The lack of nutrients can cause sufferers to experience weight loss, fatigue, rashes and other problems. Celiac disease is different from an allergy to wheat, which affects a much smaller number of people, mostly children who outgrow it.
ONCE CONSIDERED RARE
It was once considered extremely rare in the U.S. But about 20 years ago, a few scientists began exploring why celiac disease was less common here than in Europe and other countries. They concluded that it wasn't less common here; it was just under-diagnosed.
PROCESSED WHEAT PRODUCTS MAY BE THE CULPRIT WITH HIGHER
GLUTEN CONTENT
Scientists suggest that there may be more celiac disease today because people eat more processed wheat products like pastas and baked goods than in decades past, and those items use types of wheat that have a higher gluten content. Gluten helps dough rise and gives baked goods structure and texture.
Or it could be due to changes made to wheat, Murray said.
CROSS BREEDING WHEAT PLANTS "MAY HAVE MADE THE GLUTEN IN WHEAT EVEN MORE TROUBLESOME FOR MANY PEOPLE"
In the 1950s, scientists began cross-breeding wheat to make hardier, shorter and better-growing plants. It was the basis of the Green Revolution that boosted wheat harvests worldwide. Norman Borlaug, the U.S. plant scientist behind many of the innovations, won the Nobel Peace Prize for his work. But the gluten in wheat may have somehow become even more troublesome for many people, Murray said. That also may have contributed to what is now called "gluten sensitivity."
COMMENTS
10 Comments
linkiconreporticonemailiconJEFFREYDACHMD says:Modern wheat was genetically modified in the 1970's by Norman Borlaug, a plant geneticist who won the Nobel Prize and Congressional Gold Medal for developing a high yield dwarf wheat which was a blessing because it saved two or three billion people from dying of starvation. The "curse" is the magnified adverse health effects. Changes to the gliadin protein in the new wheat have quadrupled the incidence of celiac disease and auto-immune disease. Opiate activity of semi-digested peptide fragments from the gliadin protein stimulate the appetite causing increased caloric intake and obesity. Amylopectin component causes hyperglycemia and insulin resistance diabetes, now reaching epidemic proportions in our population. For genetically susceptible people with celiac or autoimmune disease, eliminating wheat from the diet is curative. Your mainstream rheumatologist, gasteroenterologist or endocrinologist will deny or reject this connection, even though it is now published in mainstream medical journals.
JEFFREYDACHMD says:
Modern wheat was genetically modified in the 1970's by Norman Borlaug, a plant geneticist who won the Nobel Prize and Congressional Gold Medal for developing a high yield dwarf wheat which was a blessing because it saved two or three billion people from dying of starvation. The "curse" is the magnified adverse health effects. Changes to the gliadin protein in the new wheat have quadrupled the incidence of celiac disease and auto-immune disease. Opiate activity of semi-digested peptide fragments from the gliadin protein stimulate the appetite causing increased caloric intake and obesity. Amylopectin component causes hyperglycemia and insulin resistance diabetes, now reaching epidemic proportions in our population. For genetically susceptible people with celiac or autoimmune disease, eliminating wheat from the diet is curative. Your mainstream rheumatologist, gasteroenterologist or endocrinologist will deny or reject this connection, even though it is now published in mainstream medical journals.
linkiconreporticonemailiconPHELPSJ says:Actually, I've had digestive issues for as long as I've been alive, and the medical community did every test possible and could never diagnose the problem. Blood test for celiac disease never showed anything. I found a doctor who recognized the symptoms. In fact, I don't have celiac disease. From a biopsy, I was diagnosed with severe gluten intolerance. Now, I've been gluten free for 2 years, and I no longer have any digestive issues whatsoever!
AND from what I've been reading, manufacturers have added gluten protein to more products over the last 40-50 yrs and have probably increased the amounts of gluten to be just UNDER what is acceptable by the FDA. Maybe, the author of this article should have spent more time speaking to specialists at the Center for Celiac Disease in San Diego who would have informed him/her that celiac disease and gluten intolerance have many of the same symptoms. AND a biopsy of the small intestines is really the only definitive way to confirm the diagnosis.
For many of us who are gluten intolerant, it is imperative that we remain gluten free to maintain our quality of life. AND NO!, Replacing basic good nutritional food with over the counter prepackaged, highly preserved gluten free products is NOT a good idea either!
http://www.cbsnews.com/8301-504763_162-57483789-10391704/gluten-free-diet-fad...
"KEEPING THE DREAM ALIVE!"
TABLE OF CONTENTS
http://curezone.com/blogs/fm.asp?i=2025884
The Vision and Work of Dr. Bernard Jensen for Food Reform in America
PROJECTS 2013
KAMUT ® KHORASAN Wheat is the Real "Dough"
KAMUT ® GROWING HERE<./H2>
I will journal the journey to grow ancient wheat in my garden, and, with permission of KAMUT ® INTERNATIONAL assist to introduce it to other areas and climates.
Can it successfully be brought to seed in a pot?
NEXT
A CALL FOR FOOD REFORM
RELATED LINKS AND BLOGS
I look forward to spending time looking deeper at some of this Links
in 2013 in the writing of "Grow A Healthier Pizza."
KAMUT ® Khorasan ancient wheat is one of the chapters in the book.
December 19, 2012
10:19 am
How has wheat changed in the USA in the last 60 years?
For more Paleo Diet hacks: http://paleohacks.com/questions/10455/how-has-wheat-changed-in-the-usa-in-the...
Follow us: @PaleoHacks on Twitter | PaleoHacks on Facebook
http://paleohacks.com/questions/10455/how-has-wheat-changed-in-the-usa-in-the...
Scientific Study of KAMUT® Brand Khorasan Wheat: Good News
Ken Kailing, January 21st, 2011
It turns out that bread made with KAMUT® Brand Khorasan Wheat is not just good tasting but good for you too.
Kamut International has just completed a study that compares the antioxidant properties of modern wheat to an ancient grain, like KAMUT® Brand wheat. The study was conducted by researchers at the Department of Food Sciences and the Department of Biochemistry at the University of Bologna in Italy and appeared in Frontiers of Bioscience, January 2011.
http://www.goodfoodworld.com/2011/01/scientific-study-of-kamut®-brand-khorasa...
BOB QUINN ON DEREGULATION OF ALFALFA AND POTENTIAL HARM TO
ORGANIC WHEAT AND KAMUT ® KHORSAN WHEAT
Can GM and Organic Get Along?
Environment | Food | Politics and Government
01/20/2011
The U.S. Department of Agriculture is hoping organic and genetically modified crops can 'co-exist.' How is that supposed to work?
Though Quinn’s main cash crop is organic wheat, like many others in the organic industry he believes that deregulating GE alfalfa to any extent establishes a precedence that will have long-term consequences for all organic farmers, the land, the USDA organic label program and consumers seeking to avoid genetically engineered products.
http://www.dailyyonder.com/can-ge-and-organic-get-along/2011/01/18/3128
http://paleohacks.com/questions/10455/how-has-wheat-changed-in-the-usa-in-the...
GENETICALLY ENGINEERED WHEAT HISTORY
http://www.organicconsumers.org/wheat/index.htm
OLD OCA CAMPAIGN PDF TO STOP GE WHEAT
http://www.organicconsumers.org/wheat/GMwheatLeaflet.pdf
MORE FROM KAMUT ® SITE ADDED FEBRUARY 18, 2013
KAMUT ® RESEARCH
http://www.kamut.com/en/research.html
Since the introduction of the first pasta made with KAMUT® brand khorasan wheat in 1988, many consumers with wheat sensitivities have reported that they are able to eat KAMUT® khorasan wheat. As a result of these initial reports research was sponsored to study allergenic responses of KAMUT® khorasan wheat versus modern wheat by the International Food Allergy Association located in Illinois, in the USA. Their research concluded that “For most people who are sensitive to wheat, products made with KAMUT® khorasan wheat can be an excellent substitute for common wheat.” Since KAMUT® khorasan wheat contains gluten, it’s not recommended for people suffering from celiac disease.
Kamut International sponsors ongoing research studying KAMUT® khorasan wheat. Current studies are focusing on hypoallergenicity, digestibility and antioxidant capacity of KAMUT® khorasan wheat.
Links to Abstracts of Published Papers:
1. Prebiotic effect of soluble fibres from modern and old durum-type wheat varities on Lactobacillus and Bifidobacterium strains.
1. ABSTRACT
The reduced risk of chronic diseases related to whole grain consumption is in part attributed to their high antioxidant content. Many studies have been performed on the in vitro antioxidant capacity of cereals, but in vivo studies are necessary. We have evaluated and compared the effect of whole grain durum wheat bread and whole grain Kamut® khorasan bread on the oxidative status in rats. Two different bread-making processes were used for whole grain Kamut® khorasan, sourdough and baker's yeast. After 7 weeks on the experimental diets rats were divided into two subgroups, one receiving an oxidative stress by doxorubicin injection. Our results evidenced both wheat durum and Kamut® khorasan as good sources of antioxidants, and a lower oxidative state in rats fed the cereal-based diets. Furthermore, Kamut® khorasan bread fed animals had a better response to stress than wheat durum fed, especially when a sourdough bread was supplied. Although further studies are needed, data herein reported suggest whole grains, particularly whole ancient grains, as a safe and convenient way of increasing antioxidant protection.
http://www.onlinelibrary.wiley.com/doi/10.1002/jsfa.5597/abstract
2. Determination of phenolic compounds in modern and old varieties of durum wheat using liquid chromatography coupled with time-of-flight mass spectrometry.
http://www.ncbi.nlm.nih.gov/pubmed/19740468
3. Role of cereal type and processing in whole grain in vivo protection from oxidative stress.
http://www.bioscience.org/2011/v16/af/3808/list.htm
4. Counteraction of oxidative damage in the rat liver by an ancient grain (KAMUT Brand khorasan wheat).
http://www.ncbi.nlm.nih.gov/pubmed/22129853
5. Characterization of Khorasan wheat (KAMUT®) and impact of a replacement diet on cardiovascular risk factors: cross-over dietary intervention study
http://www.nature.com/ejcn/journal/vaop/ncurrent/full/ejcn2012206a.html
(Please contact us should you like more information on our research program or copies of the full studies).
http://www.kamut.com/en/research.html
LOOKING INTO THE GLUTEN ISSUE
Gluten-free diet fad: Are celiac disease rates actually rising?
CBS News, July 2012
OPENING:
CBS/AP) Nearly two million Americans have celiac disease and should avoid eating gluten, a new study finds. However, as little as a decade ago, virtually no one in the U.S. seemed to have a problem eating the protein that's found in bread and other foods.
MORE:
For the study, Dr. Joseph Murray, a gastroenterologist at the Mayo Clinic in Rochester, Minn., and his team looked at blood samples taken from Americans in the 1950s and compared them with samples taken from people today and determined it wasn't just better diagnosis driving up the numbers. Celiac disease actually was increasing. Indeed, the research confirms estimates that about 1 percent of U.S. adults have it today, making it four times more common now than it was 50 years ago.
That translates to about 1.8 million Americans with celiac disease, but about 1.4 million people with the condition may not be aware they even have it. On the flip side, about 1.6 million people in the U.S. are on a gluten-free diet even though they haven't been diagnosed with celiac disease.
Celiac disease is a condition that damages the lining of the small intestine when a person eats gluten found in wheat, barley, rye or some oats, preventing the intestine from absorbing necessary nutrients. A strict gluten-free diet is often prescribed for people with the disease. Fads aside, the new study suggests more people are truly getting sick from the gluten found in wheat, rye and barley, but the reasons aren't clear. In the most serious cases, gluten triggers celiac disease, which can cause symptoms including abdominal pain, bloating and intermittent diarrhea. The lack of nutrients can cause sufferers to experience weight loss, fatigue, rashes and other problems. Celiac disease is different from an allergy to wheat, which affects a much smaller number of people, mostly children who outgrow it.
ONCE CONSIDERED RARE
It was once considered extremely rare in the U.S. But about 20 years ago, a few scientists began exploring why celiac disease was less common here than in Europe and other countries. They concluded that it wasn't less common here; it was just under-diagnosed.
PROCESSED WHEAT PRODUCTS MAY BE THE CULPRIT WITH HIGHER
GLUTEN CONTENT
Scientists suggest that there may be more celiac disease today because people eat more processed wheat products like pastas and baked goods than in decades past, and those items use types of wheat that have a higher gluten content. Gluten helps dough rise and gives baked goods structure and texture.
Or it could be due to changes made to wheat, Murray said.
CROSS BREEDING WHEAT PLANTS "MAY HAVE MADE THE GLUTEN IN WHEAT EVEN MORE TROUBLESOME FOR MANY PEOPLE"
In the 1950s, scientists began cross-breeding wheat to make hardier, shorter and better-growing plants. It was the basis of the Green Revolution that boosted wheat harvests worldwide. Norman Borlaug, the U.S. plant scientist behind many of the innovations, won the Nobel Peace Prize for his work. But the gluten in wheat may have somehow become even more troublesome for many people, Murray said. That also may have contributed to what is now called "gluten sensitivity."
COMMENTS
10 Comments
linkiconreporticonemailiconJEFFREYDACHMD says:Modern wheat was genetically modified in the 1970's by Norman Borlaug, a plant geneticist who won the Nobel Prize and Congressional Gold Medal for developing a high yield dwarf wheat which was a blessing because it saved two or three billion people from dying of starvation. The "curse" is the magnified adverse health effects. Changes to the gliadin protein in the new wheat have quadrupled the incidence of celiac disease and auto-immune disease. Opiate activity of semi-digested peptide fragments from the gliadin protein stimulate the appetite causing increased caloric intake and obesity. Amylopectin component causes hyperglycemia and insulin resistance diabetes, now reaching epidemic proportions in our population. For genetically susceptible people with celiac or autoimmune disease, eliminating wheat from the diet is curative. Your mainstream rheumatologist, gasteroenterologist or endocrinologist will deny or reject this connection, even though it is now published in mainstream medical journals.
JEFFREYDACHMD says:
Modern wheat was genetically modified in the 1970's by Norman Borlaug, a plant geneticist who won the Nobel Prize and Congressional Gold Medal for developing a high yield dwarf wheat which was a blessing because it saved two or three billion people from dying of starvation. The "curse" is the magnified adverse health effects. Changes to the gliadin protein in the new wheat have quadrupled the incidence of celiac disease and auto-immune disease. Opiate activity of semi-digested peptide fragments from the gliadin protein stimulate the appetite causing increased caloric intake and obesity. Amylopectin component causes hyperglycemia and insulin resistance diabetes, now reaching epidemic proportions in our population. For genetically susceptible people with celiac or autoimmune disease, eliminating wheat from the diet is curative. Your mainstream rheumatologist, gasteroenterologist or endocrinologist will deny or reject this connection, even though it is now published in mainstream medical journals.
linkiconreporticonemailiconPHELPSJ says:Actually, I've had digestive issues for as long as I've been alive, and the medical community did every test possible and could never diagnose the problem. Blood test for celiac disease never showed anything. I found a doctor who recognized the symptoms. In fact, I don't have celiac disease. From a biopsy, I was diagnosed with severe gluten intolerance. Now, I've been gluten free for 2 years, and I no longer have any digestive issues whatsoever!
AND from what I've been reading, manufacturers have added gluten protein to more products over the last 40-50 yrs and have probably increased the amounts of gluten to be just UNDER what is acceptable by the FDA. Maybe, the author of this article should have spent more time speaking to specialists at the Center for Celiac Disease in San Diego who would have informed him/her that celiac disease and gluten intolerance have many of the same symptoms. AND a biopsy of the small intestines is really the only definitive way to confirm the diagnosis.
For many of us who are gluten intolerant, it is imperative that we remain gluten free to maintain our quality of life. AND NO!, Replacing basic good nutritional food with over the counter prepackaged, highly preserved gluten free products is NOT a good idea either!
http://www.cbsnews.com/8301-504763_162-57483789-10391704/gluten-free-diet-fad...
"KEEPING THE DREAM ALIVE!"
TABLE OF CONTENTS
http://curezone.com/blogs/fm.asp?i=2025884
The Vision and Work of Dr. Bernard Jensen for Food Reform in America