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Who knows. When I eat too much wheat I feel like I have a hangover for two days. Over here they started adding selenium to the soil in 60s, and my grandmother t

Who knows. When I eat too much wheat I feel like I have a hangover for two days. Over here they started adding selenium to the soil in 60s, and my grandmother tells me no one complained about bread making them sick before that. Perhaps it's that additive that makes tractor fuel oil exhaust blue, or too much selective breeding without thought to nutrition, or some kind of preservation practice which 99% of people don't have a problem with while the remaining 1% didn't seem important to someone with a rubber stamp.

gbear605 8y ago
Or the 1% was unknown
- ganzuul 8y ago
  An awful lot is being written about it these days. I hope we come to the root of the issue, whatever it may be.
scottlocklin 8y ago
Where is "over here" for you? The only place I've found which has wheat which doesn't make me feel icky is Italy. And the only thing I can figure out about it is fructans (they have a finicky milling process), which seems insane. I've been all over, and as I don't actually have celiac disease (but a very direct and obvious reaction to something in wheat; sleepy internal itchy feeling) I always try the local breads. Ukraine, Russia, Spain, etc etc all gives me the heebies. Italy's bread and pizzas mostly don't.
- ganzuul 8y ago
  Finland. I sometimes try import foods, thinking I might discover the missing piece of the puzzle. I'll keep a look out for Italian!
  - scottlocklin 8y ago
    Keep your eyes peeled for "doppio zero" flour. Seems to be the highest quality.
    - staticautomatic 8y ago
      Not the highest quality, just the most finely ground.
- beagle3 8y ago
  Interesting. For me it's a probablistic scale: Coppenhagen: 100% of the what makes me feel icky immediately. New York, London, Tel-Aviv: About 50% to feel icky. Rome, Paris: About 25% to feel icky, usually not very icky. Iceland: Can eat as many and as much wheat products as I want, feel great. (Only listing places I spent enough time in to have reasonable statistics) Following the Icelandic epihphany, I've started supplementing with sulphur (currently at 10g MSM/day and rising), and it makes otherwise-unbearable wheat much more bearable, but that's not the entire story. Iceland has sulpher everywhere (drinking water, air, every food ..) but also has PH 8.8 drinking water - that's going to be my next experiment.
  - scottlocklin 8y ago
    I generally drink a bunch of wine when I'm in Italy, so maybe it is the sulfur! I was in Iceland recently, but there were so many rotten basking shark type things to eat, I don't remember having any wheat there. Also figured they probably got it from the US.

gbear605 8y ago

Or the 1% was unknown

ganzuul 8y ago
An awful lot is being written about it these days. I hope we come to the root of the issue, whatever it may be.

scottlocklin 8y ago

Where is "over here" for you? The only place I've found which has wheat which doesn't make me feel icky is Italy. And the only thing I can figure out about it is fructans (they have a finicky milling process), which seems insane. I've been all over, and as I don't actually have celiac disease (but a very direct and obvious reaction to something in wheat; sleepy internal itchy feeling) I always try the local breads. Ukraine, Russia, Spain, etc etc all gives me the heebies. Italy's bread and pizzas mostly don't.

ganzuul 8y ago
Finland. I sometimes try import foods, thinking I might discover the missing piece of the puzzle. I'll keep a look out for Italian!
- scottlocklin 8y ago
  Keep your eyes peeled for "doppio zero" flour. Seems to be the highest quality.
  - staticautomatic 8y ago
    Not the highest quality, just the most finely ground.
beagle3 8y ago
Interesting. For me it's a probablistic scale: Coppenhagen: 100% of the what makes me feel icky immediately. New York, London, Tel-Aviv: About 50% to feel icky. Rome, Paris: About 25% to feel icky, usually not very icky. Iceland: Can eat as many and as much wheat products as I want, feel great. (Only listing places I spent enough time in to have reasonable statistics) Following the Icelandic epihphany, I've started supplementing with sulphur (currently at 10g MSM/day and rising), and it makes otherwise-unbearable wheat much more bearable, but that's not the entire story. Iceland has sulpher everywhere (drinking water, air, every food ..) but also has PH 8.8 drinking water - that's going to be my next experiment.
- scottlocklin 8y ago
  I generally drink a bunch of wine when I'm in Italy, so maybe it is the sulfur! I was in Iceland recently, but there were so many rotten basking shark type things to eat, I don't remember having any wheat there. Also figured they probably got it from the US.