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Really Interesting Article On How It All Began...
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thanks! will check it out!

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Very good article. Took a bit of concentration to fully understand - I had to read some parts a couple of times, but definately a keeper for my files.

Debbie

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printed if off, will read on lunch break :)

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It's definitely the most detailed and comprehensive explanation about what has happened to wheat and also about gene pools that I have ever seen......

Karen

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Dont know that I can focus long enough to read all that! :huh:

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Dont know that I can focus long enough to read all that! :huh:

What's wrong VydorScope, all of a sudden unable to concentrate? :P;):lol:

Karen

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What's wrong VydorScope, all of a sudden unable to concentrate? :P;):lol:

Karen

BAD KAREN! BAD! BAD! BAD! :lol::lol:

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BAD KAREN! BAD! BAD! BAD! :lol::lol:

That's why my husband loves me so much! :P:lol:

Karen

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That is an interesting article. Thanks Karen :)

If you are interested in this topic, I suggest reading the Paleo Diet by Dr. Loren Cordaine. I've been reading this book and I think that it's great! Here is a link:

http://www.thepaleodiet.com/

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Thanks Carrie! I signed up for their newsletter! Very interesting......

Karen

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Carrie-

So you do like the book? Did you read Dangerous Grains too? Are you trying to do the diet yourself?

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I really like the book and I find that the information is quite interesting and that it makes a lot of sense. I "sort of" follow the diet anyway since I am gluten and dairy free; however, I do eat rice, some legumes, salt, and sugar. I am trying to cut back on the salt and sugar though. I'm replacing them with honey and other spices.

I haven't read dangerous grains, is it a good book?

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Interesting article. I'm still new with all this but I have some books on the way right now.

Has anyone read the book Guns, Germs, and Steel by Jared Diamond? I'm about a third of the way through this. It actually relates to this article. His position is that the dominance of the Western World (techologically, politically, etc) in recent times can be traced back to a number of factors. One of these factors is food production and the domestication of partiular grains. A whole section is devoted to this subject. There's no mention of things like food intolerances (yet; I'm only 1/3 through) but it does go into detail about some of the topics in the posted article.

Also, I had no idea that things like seizures were linked to wheat problems. Crazy. I had one seizure in high school and they had no idea why. Everything checked out fine. That was about 13 years ago but I've only felt my recent problems (like anemia) for 3 years. I wonder if it's related....

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I lost interest when he started talking about evolution. No, thanks. If that's his starting point, I'm not interested in any of the rest of his conclusions.

Lisa

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Thank you for posting that. I will do the same and print it out and read.

One of my great great grandfathers was well know in american history -- he had a plantation and grew wheat. I totally believe without question that there is a direct connection in celiac disease in my family today generation later having a bad genitic gene.

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I really like the book and I find that the information is quite interesting and that it makes a lot of sense. I "sort of" follow the diet anyway since I am gluten and dairy free; however, I do eat rice, some legumes, salt, and sugar. I am trying to cut back on the salt and sugar though. I'm replacing them with honey and other spices.

I haven't read dangerous grains, is it a good book?

Carrie...you've got to get Dangerous Grains. It was actually the first book I read on this subject, and after having finished about 5 or 6 of them at this point, it's still the best and most eye-opening. Actually, it's a book EVERYONE who eats food ( :lol::lol: ) should read. People need to know this stuff whether they are celiac or not!

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    • Thank you for going through my long post and responding. I have been both dairy and gluten-free free for 10 months now. Yes, even I was worried about other food allergies. I mentioned it to my GI doc and asked if I need food allergy test to eliminate other allergens. He said, food allergy tests give a lot of false positives and are not accurate. He said: not everything is because of food allergy and it's refractory celiac which is causing issues as the jejunum biopsy, done recently, is showing villous flattening.

      My doubt: 1. If I have so much damage in my small intestine (villous flattening) then how was I keeping fine for 6-7 months ( eating eggs, soy, rice and meat) - was constantly losing weight though - but was able to work out regularly - not much fatigue. 2. If it is other food allergens ( out of mentioned allergens, I take eggs, soy chunks, almonds only) why does it happen only few times and not always - I keep well for 7-8 days and then fall sick again - this without any change in diet.  
    • Oh, Trish at the GlutenFreeWatchDog tested Planter's honey roasted peanuts three years ago.  The can did not state gluten-free, but showed no gluten ingrediants (per Kraft policy).  Test result: less than 5 part per million which is pretty much gluten-free.  
    • What if it were something else that glutened you?  Maybe you ate too much of a good thing?  I once (three months post dx) ate too much gluten-free fried chicken, vomited, passed out and fractured my back (osteoporosis) in the process.  Paramedics, ER doc and Cardio all thought I was having a heart attack.   No.  It was sheer gluttony and bad bones.  Not good to overload with a damaged gut.    Maybe you did get some contaminated nuts.  Afterall, anything processed is suspect.  What might be well tolerated by some, might be too much for others.  We all have our various levels of gluten intolerance.   The old 20 parts per million is just a guideline, but science does not really know (lack of funding......doe anyone really care enough to find out?)  My hubby has been gluten-free for 15 years.  When I was first diagnosed, I tried to eat the gluten-free foods that I normally gave him.   Problem was he was healed and I was not.  Things like Xanthan Gum in commercial processed gluten-free breads make me feel like I have been glutened, but it is just (and still is) an intolerance.  So no bread for me unless I make it myself using a different gum.   Too lazy, so I do without.   so, ask your doctor if you really want to know or lay off the cashews and test them again in a month using a certified gluten-free nut.  I wish this was easier!    
    • I have intolerances to a few foods now, so I was wondering about that.. I love cashews though, and a month or two ago I was eating them all the time with no problems at all. I mean, could I really have developed an intolerance to them since then? I don't know if they're made on shared lines (it didn't say on the package so I assumed they weren't), but I'll give them a call. I'm really, really sensitive to cross contamination. Even if something is just made in the same facility (but not on shared lines) it will make me sick. If that's not it, then I'm not really sure
    • Research with KP and find a celiac-savvy GI in your area ( read the biographies). and ask your PCP/GP for a referral to that specific GI (not his buddy).  Ask the GI for the rest  of the celiac panel or proceed with an endoscopy/biopsies -- 4 to six.  Keep eating gluten daily until all testing is complete.  Document and request in writing.  Do not worry about symptoms.  There are over 300 of them and some celiacs have none!   Research all that you can about celiac disease.  The University of Chicago has a great celiac website that has testing Information etc.   Poet me know how it works out.  Hope you feel better soon!  
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