Science Has Begun Taking Gluten Seriously http://trib.al/LzqqSVX
42 thoughts on “Science Has Begun Taking Gluten Seriously http://trib.al/LzqqSVX”
You must log in to post a comment.
Science Has Begun Taking Gluten Seriously http://trib.al/LzqqSVX
You must log in to post a comment.
My little brother’s ex is a total psycho,and one of her psychoses is gluten. They have a kid together and she’s hardcore anti gluten when she has their kid. We have no idea what to do about our because the science is interesting but so new that you can’t really call it child endangerment like you maybe could with antivax loons.
Gluten has an impact on insulin sensitivity, even if it has no impact on chances of getting heart disease.
The gluten thing reminds me a lot — though not 100% — of the current paleo fad.
It’s also funny how many people who complain about fake news and climate change deniers will unironically recommend anti-gluten and paleo diets to me.
Different people have different nutritional requirements. And you just don’t get that much nutrition from highly processed carbs like bread and pasta, which is why paleo eliminates them. But paleo tends to go a little too far when it comes to beans.
Food is hard.
And yes, don’t tell me that the earth is flat yet tell me about your raw vegan diet (cough David Avocado Wolfe cough).
Carbs have an impact on insulin sensitivity. Doesn’t matter where they come from.
Yeah, I have a couple of friends who are on the “gluten makes me feel gross” bandwagon.
No, when you’re avoiding gluten, it’s the only time you actually pay attention to what you’re eating and don’t eat like a catfish or a goat. My vote is if you ate AS carefully while including gluten, you’d feel just as good.
I’m with Michael Pollan in that I think the vilification of bread (and pasta) is bizarre. I also cannot take anything coming from paleo seriously.
I’m not vilifying it. It’s just not nutritionally dense. A big soft pretzel will fill your belly, and it might be cheap, but in the long run it’s just not good for you as your only source of fuel.
I feel gross when I eat a whole loaf of bread, it must be the gluten.
Craig Hatler I just don’t know that “it’s not nutritionally dense” is true. Sure, if you’re talking shitty American white bread, but bread has been a staple of the human diet for millennia. Bread can be plenty nutritious.
I guess it all boils down to the ingredients that go into the mix?
I like how gluten-sensitive people have problem with yeast-raised bread but not with sourdough. That’s some cool stuff, but I don’t know if there’s real science on it yet.
“Eat food. Not too much. Mostly plants.”
Mostly, I look at lot of the advice I am told and read, and I realize that I could change “food” to “climate” and it’d be the kind of input I would instantly dismiss. “Oh, you can’t believe [international body of experts] because they’ve been co-opted by the Lobby X.”
If I can’t find credible research to back something up, then I’m hyper-skeptical.
bread has been a staple of the human diet for millennia
So you’re saying you believe in Intelligent Baking but you’re not a young-bread-creationist?
bread has been a staple of the human diet for millennia So you’re saying you believe in Intelligent Baking but you’re not a young-bread-creationist?]]>
Dan Maruschak All I know is that I believe in brioche.
Well there’s definitely money interests in big agro that are linked to both food and climate…
And pharma!
I understand that, but I also think dismissing recommendations from WHO or the American Heart Association because “Paleo Baking Mom” wrote something on their blog is pretty ridiculous.
Gluten matters … for people with celiac’s disease. And that’s about it.
I feel obliged to highlight the “without celiac disease” part, since it’s a legit concern. Whatever failings the gluten-free fad has, it certainly raises awareness and makes it easier for my wife and son to find food they can eat.
Absolutely not trying to diminish people with Celiac’s. Just to be clear.