Date:   1/21/2013 11:19:20 AM ( 12 y ago)
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URL:   https://www.curezone.org/forums/fm.asp?i=2027761

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https://www.youtube.com/watch?v=Ws6O8qKBd0s
Dr Glidden explains what gluten does to the villi in the small intestine thus severely limits mineral adsorption. He and Joel Wallach promote “plant derived” minerals since bio-available minerals are found less and less in our foods and soil. Is that not what happened in WW1? Due to war, less food, poor nutrition. Then surprise!… Spanish flu that took out millions. Hardly a family not touched in some way.

After being on CZ for yrs, I have found that there is not a single “cure-all” that works for everyone. What works for one may not work for me. Many suggested various helps for my HBP, I listened, I tried, but was not the answer. Many of these forums describe what worked for them personally and many others, but not for all. So I have been open-minded and willing to try various routines that seem plausible [logical] according to my research to date. Also, there is often more than one way to accomplish a task.

As for me, I was having severe back pain similar to what some describe as “arthritis” although not diagnosed by a Dr. (I do visit a chiropractor, too) Was using astaxanthin (a natural anti-inflammatory) that helped some. Five months ago went to a “Functional Medicine” MD for the first visit. Told me to do the gluten-free. Within a month, back pain minimized. I now feel better than a yr ago. MD’s mother has RA. Still has RA but not the pain after going gluten-free. An autistic child improved and able to attend reg school. Don’t knock it if you haven’t tried it for a month. I find wheat is not worth the pain. And if the video is correct, how do you otherwise fix the villi to get your adsorption working again?

It makes sense to me that just 2 things, high gluten hybrid wheat & HFCS that were introduced into the food chain back in the 60-70’s have been the greatest contributors to the present diabetes and obesity plague. How many other health problems have resulted as well, thanks to this increase in gluten content?
 

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