4 ms·

The bun probably causes inflammation/leaky gut for a lot more people than area aware it does. Modern wheat is a weird organism.

steve_adams_86 4y ago
What’s weird about it? Is emmer or kamut much better? What about red fife, a strain of wheat from ~170 years ago?
- suoduandao2 4y ago
  The hybrid varieties bred in the late 50's have about 50x the amount of gluten as previous strains of wheat did.
  - steve_adams_86 4y ago
    Fascinating. I was curious because I eat the three I mentioned kind of like rice (along with barley and oats). I’m behind on this science. A 50x increase in gluten sounds crazy, but I don’t know how much gluten is known to be bad. For example, I sometimes eat things with wheat gluten powder as a primary ingredient. It doesn’t seem to cause harm, but maybe I’m missing something. I certainly don’t think of it as a health food (nothing so heavily processed is), but is it actually harmful?
    - suoduandao2 4y ago
      The science on gluten is ongoing and controversial, but the position I believe will ultimately be vindicated is that some people seem to derive no ill effects while many others develop a mild allergy to it, which can fly under the radar and lead to all sorts of chronic inflammation issues if the person keeps eating it. As a result, there's no 'standard safe dosage' of gluten, some people become violently ill if they encounter a trace, others (myself included) find a lot of seemingly unconnected annoyances clear up if they avoid it for a few weeks. Excess weight gain seems to be one of those, though in my case the major symptom was actually an excessively fast metabolism.
- rleigh 4y ago
  It's not necessarily the wheat itself, though residual glyphosate and other herbicides are a concern, it's more the industrial processing of it. Industrial baking is very different to traditional baking, and the proteins may be exposed to the immune system in very different ways as a result, i.e. different epitopes.

steve_adams_86 4y ago

What’s weird about it? Is emmer or kamut much better? What about red fife, a strain of wheat from ~170 years ago?

suoduandao2 4y ago
The hybrid varieties bred in the late 50's have about 50x the amount of gluten as previous strains of wheat did.
- steve_adams_86 4y ago
  Fascinating. I was curious because I eat the three I mentioned kind of like rice (along with barley and oats). I’m behind on this science. A 50x increase in gluten sounds crazy, but I don’t know how much gluten is known to be bad. For example, I sometimes eat things with wheat gluten powder as a primary ingredient. It doesn’t seem to cause harm, but maybe I’m missing something. I certainly don’t think of it as a health food (nothing so heavily processed is), but is it actually harmful?
  - suoduandao2 4y ago
    The science on gluten is ongoing and controversial, but the position I believe will ultimately be vindicated is that some people seem to derive no ill effects while many others develop a mild allergy to it, which can fly under the radar and lead to all sorts of chronic inflammation issues if the person keeps eating it. As a result, there's no 'standard safe dosage' of gluten, some people become violently ill if they encounter a trace, others (myself included) find a lot of seemingly unconnected annoyances clear up if they avoid it for a few weeks. Excess weight gain seems to be one of those, though in my case the major symptom was actually an excessively fast metabolism.
rleigh 4y ago
It's not necessarily the wheat itself, though residual glyphosate and other herbicides are a concern, it's more the industrial processing of it. Industrial baking is very different to traditional baking, and the proteins may be exposed to the immune system in very different ways as a result, i.e. different epitopes.