Posted on 07/06/2014 8:45:50 AM PDT by Kaslin
“Borlaug introduced several revolutionary innovations...he crafted so-called dwarf wheat varieties, which were smaller than the old shoulder-high varieties that bent in the wind and touched the ground (thereby becoming unharvestable); the new waist or knee-high dwarfs stayed erect and held up huge loads of grain. The yields were boosted even further.”
...and I guess this guy never existed either. Don’t think you know everything about farming 50 years ago because you drove a tractor for a summer.
My sister-in-law remembers back in the early 1960s when the fad was gluten enhanced foods. She had her husband go all over Los Angeles looking for bread with extra gluten in it.
They're not bad for you, they just make you fat. (I assume you're skinny)
who wants to live in a world without pasta, by the way?
Nobody's suggesting that, but donuts, cake, pie, sugar in the coffee, beer, chips....lots of it every day...it's killin us.
Or wonderful bread?!
I substitute steak, ribs, bacon, vegetables...lobster, with lots of butter.
I eat yogurt every day and that keeps me working OK but I don’t eat wheat except maybe once a week (I can handle that).
I have ended up in the ER with intestinal infections twice and I never want that to happen again. Both times it took me 2 months to fully recover.
a glutenous glutton... a Gluteus Maximus?
>> Gluten free is the biggest food hoax the last few years. <<
Agreed. And the hoax/fad has gotten so much out of control that many churches are now offering gluten-free wafers at communion.
But as far as I’m concerned, if gluten was good enough for Paul and Silas, it’s good enough for me!
I think you may have confused gluten with yeast.
Regards,
GtG
Hand me another slice of cheap white toast slathered with butter and topped with surgary strawberry jelly.
You are being overly simplistic. Sure, if you are an athlete in training you can eat and burn lots of carbs. Most people aren't. Most people aren't going to go to the gym so they can have pancakes for breakfast. Prescribing exercise is not the solution.
Ok, you said “ many in-depth scientific studies done showing the adverse effect of gluten”, now name or link to “these” studies. I am sincerely being open minded, but it sure does look like a genuine Food Fad to me.
Not being overly simplistic at all. Simply pointing to reality. If you burn the energy there’s nothing wrong with carbs; if you don’t the problem really isn’t the carbs, it’s your inactivity.
I mostly only eat breakfast on workout days, sometimes if I know lunch will be late I’ll have a little something focused on protein. If I’m having pancakes then indeed the next step is the gym, or the bike trail, or the pool. So it would seem that indeed exercise IS the correct solution.
Food is like everything else in life, it’s part of our life and works best in concert with it. You don’t wear winter clothes in summer, you don’t put on your Sunday best for yard work, you get to bed early if you know the next day will be a hard march, and you save your carb intake for when you’re going to actually use the energy. There’s a good reason why the classic “farmers’ breakfast” was a diet put together by people about to spend the next 12 hours at hard manual labor. One of our big problems is we let our food intake exist in a vacuum from our life. People eat whatever they feel like without bothering to consider what that food is good for in our body, then bitch and moan that the food is bad. We eat a farmers’ breakfast now then go to the office and sit on our but for the next 4 hours before going to lunch and insist it’s the carbs’ fault. It’s not the carbs’ fault we decide to eat like an 18th century farmer even though we never have and never will work like one.
Some people can’t afford lobster.
Something is going to kill all of us. And before you and I cash in our chips, perhaps a study will come out urging us to eat donuts, cakes and pies for the sake of our health. Personally, what other people eat is of massive indifference to me.
Gluten is in flour. It is what causes that nice, somewhat rough texture after you knead and bake it. Kneading helps the gluten develop. One does the exact opposite when making cakes - you don’t want to overmix cakes so that the texture is tough.
Over the last few years have found out the following things are good for you:
Chocolate, salt, sex, beer, wine, sex, chocolate, beer, sex.....life is good!
perhaps a study will come out urging us to eat donuts, cakes and pies for the sake of our health....
It already has, the FDA's "food pyramid" did exactly that. The study results are in...Americans are fatter than ever.
Personally, what other people eat is of massive indifference to me.
Well, since you asked the following question:
"who wants to live in a world without pasta, by the way? Or wonderful bread?"
It appeared that you cared deeply.
Huh? Loving pasta and bread means I’m snooping in my neighbors cart at the supermarket? I’ll leave that up to you, Oh Worried About What’s Killing Us.
I’m simply stating facts.
I’d only be worried about it if it adversely affected my health insurance rates....
Oh wait...
Better worry more about your health insurance from what Obama is doing to them than worry about your neighbor’s eating habits.
And, again, I always ask the question: why don’t we worry more about all those hip and knee replacements from our crazed health Nazis who run through the streets, pushing me and my dog into the gutter? Or the vegans who accidentally wreck the health of their babies because they feed them arugula and bean sprouts as a diet? I pay for those as well.
>>The gluten in 100% whole grain wheat or other grains is fine and it’s healthy. The body digests it no problem.<<
You need to add, “for healthy folks”. I have COPD and 100% whole grain wheat and processed flours cause inflammation in my bronchial tubes which makes it more difficult for me to breathe.
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