@tightwad I do not concur. No humans can fully digest all components of gluten (namely a protein called gliadin), but most humans pass undigested gliadin as waste product.
In certain humans, undigested gliadin reacts with a digestive enzyme and triggers varying levels of autoimmune reactions. Among causal theories, the one which seems most plausible to me is the gliadin/transglutaminase autoimmune reaction is caused by a genetic anomaly in the affected human.
But this affects a percentage of humans, not all humans.
@tightwad I love gluten. I’m very tolerant of it. Very few people have a problem with gluten. The whole “drop gluten” fad is mostly based on new agey pseudoscience , like the magnetic bracelets people were wearing a few decades ago.
Some people benefit from cutting back on the kind of unhealthy foods that gluten is frequently in… But it’s frequently not the gluten itself that’s the bad guy.
@tightwad I read an article by some French doctor that said the proteins in modern (engineered) varieties of wheat (and some other grains) are not the same as the proteins of ancient varieties and thus are not processed by humans in the same way. I’m no expert, but it was interesting.
@ruouttaurmind@OnionSoup@macromeh@f00l I should have included some emojis…as I agree with you that “Gluten Intolerance” is an annoying fad (magentic bracelets at least weren’t annoying) and that those few who are actually allergic are an unfortunate minority. Personally I am avoiding gluten in that my typical source is donuts and crap…need to drop the 10lbs I put on since Christmas…
@f00l@macromeh@OnionSoup@ruouttaurmind@tightwad me tooooo- I could go for a big delicious donut right now… it’s not even been a week without bread or sugar, I am so craving it. Mmmm a bear claw sounds so good. Or a big maple bar. No! An apple fritter. Light on the apple, heavy on the frit.
@f00l@macromeh@moonhat@ruouttaurmind@tightwad every year I get more into the savory and less into the sweet. I’d trade doughnuts for garlic bread… Or cup cakes for wheat bread dipped in olive oil and rosemary any day.
@f00l@macromeh@moonhat@OnionSoup@ruouttaurmind Funny thing…those are some of my least favorite donuts. My preference is plain glazed, or better yet, plain sugared! I like savory too…chips and salsa, garlic bread (get the hence Satan). I just checked my watch…I am 8 hours into my new eating plan…
@f00l@macromeh@OnionSoup@ruouttaurmind@tightwad I’m only about 50 or so hours in. Ugh. Glazed sounds wonderful too. I like an old fashioned and to eat the outside part off so then it’s the inside ring left, damn it. I gotta stop this talk
I am skeptical of this theory. There are signs of human cooperation, society, etc. Long before we started growing wheat.
Homo Erectus Is believed to have already had language long before homo sapiens started farming.
I suspect we (our ancestors) domesticated ourselves millions of years before wheat came along as part of our culture.
I’m also skeptical.
It was probably barley that domesticated humans.
/image beer
@daveinwarsh
@medz Without beer, we’d all still be living in caves.
We stood up, got out of the cave & looked for a beer.
I’m going to sign on with the skeptics. Humons are complete savages. Domesticated my ass.
no way wheat domesticated us…we are all gluten intolerant
@tightwad I do not concur. No humans can fully digest all components of gluten (namely a protein called gliadin), but most humans pass undigested gliadin as waste product.
In certain humans, undigested gliadin reacts with a digestive enzyme and triggers varying levels of autoimmune reactions. Among causal theories, the one which seems most plausible to me is the gliadin/transglutaminase autoimmune reaction is caused by a genetic anomaly in the affected human.
But this affects a percentage of humans, not all humans.
@tightwad I love gluten. I’m very tolerant of it. Very few people have a problem with gluten. The whole “drop gluten” fad is mostly based on new agey pseudoscience , like the magnetic bracelets people were wearing a few decades ago.
Some people benefit from cutting back on the kind of unhealthy foods that gluten is frequently in… But it’s frequently not the gluten itself that’s the bad guy.
@tightwad I read an article by some French doctor that said the proteins in modern (engineered) varieties of wheat (and some other grains) are not the same as the proteins of ancient varieties and thus are not processed by humans in the same way. I’m no expert, but it was interesting.
@macromeh @tightwad
Not the same as ancient varieties for a long time.
And since the 60’s, “miracle” engineered wheat strains have taken over from even the varieties from 500 years ago.
@ruouttaurmind @OnionSoup @macromeh @f00l I should have included some
emojis…as I agree with you that “Gluten Intolerance” is an annoying fad (magentic bracelets at least weren’t annoying) and that those few who are actually allergic are an unfortunate minority. Personally I am avoiding gluten in that my typical source is donuts and crap…need to drop the 10lbs I put on since Christmas…
@f00l @macromeh @OnionSoup @ruouttaurmind @tightwad me tooooo- I could go for a big delicious donut right now… it’s not even been a week without bread or sugar, I am so craving it. Mmmm a bear claw sounds so good. Or a big maple bar. No! An apple fritter. Light on the apple, heavy on the frit.
@f00l @macromeh @moonhat @ruouttaurmind @tightwad every year I get more into the savory and less into the sweet. I’d trade doughnuts for garlic bread… Or cup cakes for wheat bread dipped in olive oil and rosemary any day.
@f00l @macromeh @moonhat @OnionSoup @ruouttaurmind Funny thing…those are some of my least favorite donuts. My preference is plain glazed, or better yet, plain sugared! I like savory too…chips and salsa, garlic bread (get the hence Satan). I just checked my watch…I am 8 hours into my new eating plan…
@f00l @macromeh @OnionSoup @ruouttaurmind @tightwad lucky you, onion! Although a big hunk of crusty bread sounds divine right now
@f00l @macromeh @OnionSoup @ruouttaurmind @tightwad I’m only about 50 or so hours in. Ugh. Glazed sounds wonderful too. I like an old fashioned and to eat the outside part off so then it’s the inside ring left, damn it. I gotta stop this talk
@moonhat I’m a huge fan of crullers, old fashioned, and super weak for apple fritters. Mmmmm fritters…
The best bread I ever made is this one:
Jane Grigson’s French (Provençal or Burgundy, I think) Walnut And Onion Bread
The recipe is in the wonderful James Beard Bread Book.
Unbleached flour or whole wheat. Excellent made using either yeast or sourdough.
Serve with softened butter and a glass or two of wine.
https://www.google.com/amp/s/diplomatickitchen.com/2012/12/31/jane-grigsons-walnut-bread-from-southern-burgundy/amp/