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Glutenology

BoydBT

By BoydBT
in Publications & Publicity

Recommended Posts

BoydBT Apprentice
BoydBT
Posted

I saw this link on Facebook. I really wonder if anyone else has seen it? This Dr Osborne has some revelations I have never read or heard in relation to Gluten.

He states that all grain has gluten and is harmful. Is he right? Here is the link...

Open Original Shared Link

Does anyone have an idea if he is on the something?

Boyd

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Roda Rising Star
Roda
Posted

All grains have gluten. In this context it is referring to the potein in all grains. So in that sense there is corn gluten, rice gluten, wheat gluen, etc. For celiac patients gluten is the proteins in wheat, rye and barley do damage that we should avoid. The gluten proteins in corn, rice, and other safe grains are not harmful to celiacs. However there are patient that do better completely grain free.

kareng Grand Master
kareng
Posted

When the third sentance asks for $69, I doubt the validity of any "research".

WheatChef Apprentice
WheatChef
Posted

All grains certainly do not have gluten. Corn "gluten" rice "gluten" and all of those other "gluten"s from non barley/wheat/rye sources are nothing mimics of the sticky qualities of real gluten. It's basically a simplified labeling thing. That being said, grains contain many other toxic-to-mammals components and I personally don't think any are really safe for regular human consumption. Hell I don't even like buying meat from animals that have been fed grains, it screws up their flavor and has been shown to severely alter it's nutritional value.

cassP Contributor
cassP
Posted

everybody has really strong opinions about this website... and although i dont agree with all of it completely- i do find some helpful thoughts from it, and i also really love Doctor J's writings (he's the veterinarian with Celiac, he coined the G.A.R.D. diet & talks about secondary glutening)

altho people really get upset, and altho grains may not do the EXACT same thing that regular Gluten does to me- i cant deny that i DO have adverse effects from eating a Food Pyramid Diet.. and that sometimes the accumulation of Corn products leaves me feeling like ive been glutened.

Celiac and Gluten Intolerance is so very new to our medical community- that it cant hurt to have an open mind sometimes- especially when you see many of us on here STILL having issues and experimenting with eliminating other foods.

dilettantesteph Collaborator
dilettantesteph
Posted

Many celiacs do better without any grains. That is probably due to cross contamination which has been shown to be present in many studies. A recent study often mentioned here was done by Tricia Thompson. I, personally, have found many gluten grains in my gluten free grains as I sort them.

Takala Enthusiast
Takala
Posted

I am trying to think of something more annoying than when somebody says "watch this video" instead of describing what the video says, or providing a link with an actual transcript, and I can't.

Now the page is really downloading slowly, and still has no information in text, only look at the video. So I'm listening to another video from the same person on this gluten free society website. And it's downloading really slowly. What makes you think everybody here has a half hour to listen to this **** ?

This whole "gluten intolerance vs. Celiac" which is being portrayed as a completely different disease is such a bunch of ****.

"Town Center Wellness" in Sugar Land Texas and some chiropractor saying that corn causes gluten intolerance or triggers celiac disease.... rings a bell with me, this ****** ***** idiot was on Fox News last year, and the Fox story was saying all grains could cause celiac, and I remember writing up notes on it to debunk it, but I don't know if I wrote it up here or not.

Finally I have gotten to the part of the video audio recording where this guy says "there is no such thing as a gluten free grain." "Nobody's ever really thoroughly studied the other grains." "Creates additional inflammatory response in people with celiac disease." "Is it the corn itself or the celiac predisposition?"

Open Original Shared Link

We have enough problems already with out this sort of blatant misrepresentation going on, as to what grain family actually triggers celiac and gluten intolerance.

Gluten as in celiac and gluten intolerance reactions refers to the triticum family of wheat, rye, and barley.

Gluten in international parlance means any protein part of grain.

All "Grains" don't cause auto immune disease for the majority of humans, and to imply so is false and misleading.

He's got a picture of corn plants with a skull and crossbones logo in the corner of the recording I'm watching. I wonder if he thinks that the Indigenous Native American populations of the New World were killing themselves off with said evil corn before Columbus got here.

I am looking at the forum now on that site and it looks like they re invented the SCD diet, which is grain free and uses nut meals, and tried calling it something else. Except now I am looking at their recipes and they are using other forms of starches, and they've got links to other pages with recipes using .... surprise ! things like quinoa. Last time I checked quinoa and buckwheat were at least seeds.

This is not to say that some people with gluten intolerance are not also rather carbohydrate intolerant in general, but again, a distinction must be made between the actual proteins of the wheat family causing an auto immune reaction, and this nonsense that corn causes gluten intolerance which is not like celiac.

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GFinDC Veteran
GFinDC
Posted

My understanding is that gluten in the general sense for all grains, consists of a protein and a starch molecule bonded together. That's all it means. When we talk about gluten and celiac disease here, everyone assumes that we mean the gluten in wheat, rye and barley cereal grasses. But that doesn't mean there are not other plants with some kind of protein/starch combo molecule (gluten) in them. Gluten is really a general description of that combo. The gluten in wheat, rye, and barley are actually slightly different from each other as the proteins are different, but similar. Similar enough to cause us problems anyway. It's easier than saying hordein or gliaden or avenin every time we talk about a gluten problem.

BoydBT Apprentice
BoydBT
Posted
  • Author

Thanks everyone. I thought the Doc was a bit unprofessional. But it is good to keep in mind for someone like me. Open Original Shared Link

v=lwtRgsKBPvs&feature=uploademail

Whole foods seem the way to go. :rolleyes:

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      Son's legs shaking

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