"Where there is no imagination there is no horror." - Arthur Conan Doyle, Sr.

User login

Welcome to iBrattleboro!

Welcome to iBrattleboro!
It's a local news source by and for the people of Brattleboro, Vermont, published continually. You can get involved in this experiment in citizen journalism by submitting meeting results, news, events, stories, reviews, how-to's, recipes, places to go, things to do, or anything else important to Brattleboro. Or, just drop by to see what others have contributed.

Find iBrattleboro on:

 Twitter YouTube

Authentically Local

Search the Archives

Ye Olde iBrattleboro Archive

Use the pulldown to choose desired number of results.

 

Search the first decade
of iBrattleboro archives
at Archive-It.org
Feb 20, 2003 to Feb 6, 2013

To Gluten or Not To Gluten - Food Fads and Science


I just saw a news item saying that the doctor that first came up with the idea of a gluten-free diet said, "Oops, um, my mistake." It's actually something else, he says. Indigestible sugars.

I always doubted that half the planet was suddenly allergic to bread.

What is amusing is the number of gluten-free brands, products, and companies that have risen like bread dough over the last few years to feed this fad. What isn't amusing is how many people believed a doctor they never met.

It has happened before. Remember when butter was bad for you, until it wasn't anymore?

Let the indegiestible sugar fad begin!

Comments | 5

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.
 #

Celiac & Gluten Intolerance

Celiac disease is very real and very injurious to the human body in myriad ways. Genetic testing is available and grossly underutilized. A person either carries one or two genes for Celiac or gluten-intolerance (the genes are named) and the gene switches are either on or off (epigenetics).

 
 #

Celiac

People who have celiac problems can't digest the wheat protein. This is real and not funny. It seems to be a sort of allergy. God knows how it happened, but it's real and Celiac is found via blood test. However, what food corps do with any food issue is make it a fear, then a fad, then fashionable. Now, gluten is the red-headed stepchild of food, inc. It'll be something else in a couple years.

The longer I live the more I see just how much the medical field doesn't have a clue about all the things our bodies do or how to fix or prevent them.

 
 #

King Arthur and gluten

If I remember correctly my first awareness of gluten was way back when I first saw King Arthur Flour touting its better gluten on its packaging. Does anyone else remember this? Or am I going to have to call the company to find historical info?

Yeah, Chris, I have decided that probably most things are acceptable in moderation, and at least some things are very bad in excess. Even water. And for those of us who still eat meat, did I not just hear that beef isn't all that bad? But oh, the fads are fun to watch, while I enjoy my food.

 
 #

I'm going to make gluten

Which reminds me, it is almost time to make some more bread. : )

 
 #

For amber waves of grain

“At the moment, the potential percentages of people who may have gluten sensitivity represent pure speculation on the part of physicians and researchers — the studies simply haven't been done to prove whether they're accurate or far-fetched.” www. celiacdisease.about.com/

Gluten sensitivity is certainly a real problem, not taken lightly by those with it. But, like so many things, it is simply a case-by-case, individual thing.

The fact that yet another "industrial complex" has sprung up around the “sensitivity” makes me wary of the overblown hype and attentive to the aforementioned “pure conjecture.”

 

Local Ads

iBrattleboro Poll

My prediction for snowfall in the coming winter. Brattleboro will definitely see

Choices