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> do you see how it is incorrect to attribute a problem to an ingredient, when a different ingredient in the Wheat may be causing the problem? You're talking a
by jamesrcole 10y ago
> do you see how it is incorrect to attribute a problem to an ingredient, when a different ingredient in the Wheat may be causing the problem?
You're talking about people with a real health problem. They discover that avoiding gluten seems to help. In practical terms, to avoid the health problem they need to communicate to others what is, as best as they can tell, they need to avoid.
They can't magically click their fingers and know exactly what the problem is. It takes research like this to find out stuff like that. In the time being people have to get on with their lives. Now there's an opportunity for them to know better, an opportunity that didn't exist before.
It's like you're expecting people to somehow have known in advance exactly what was going on.
- basch 10y ago>They discover that avoiding gluten no thats not what they discover, they discover foods that lack something, that sometimes correlates with foods lacking gluten ... how many people eat pure gluten, by itself, as a control. no they eat complex foods that have many molecules in them. I am saying, semantically, calling "wheat free" "gluten free" when its something else in the wheat, is to misidentify the problem.
- jamesrcole 10y ago> I am saying, semantically, calling "wheat free" "gluten free" when its something else in the wheat, is to misidentify the problem. I never claimed that gluten was the problem, or that it was somehow accurate to call gluten the problem if it wasn't gluten! I was responding to your claim that the issue was likely FODMAPs, and I gave two responses to that 1) the people you claim likely had improvements by inadvertently following a low FODMAP diet would likely have been consuming a high FODMAP diet 2) there was more recent research showing that there was an alternative explanation for the FODMAP one. Also, as far as I can tell, they don't know that it is something other than gluten. They don't know what it is. > no thats not what they discover, they discover foods that lack something, that sometimes correlates with foods lacking gluten ... What I said was correct. If they avoid gluten they get improvements. That does not mean that gluten was the problem.
- basch 10y agoI wasnt the person that made that claim. I was answering where the "source was" aka the article you are replying to your inadvertantly thing doesnt make sense.