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John H

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  1. Very interesting - this is the kind of info I've been looking for. But surprising - in most(?) cases, when something that negatively affects significant numbers of people, the susceptible people get bred out of existence by evolution.
  2. Dr. Davis says that eating 'healthy all-grain' bread sends blood sugar level up faster and higher than eating candies. I'm thinking of doing some tests (on myself) about that. NB I'm not Celiac and only 'somewhat' diabetic, so reckon I can test that safely.
  3. Thank you for that response, but I'm still not clear. Perhaps because 'everyone' (except Dr Davis) works on the assumption that the question is "gluten or not-gluten", whereas my understanding of Dr. Davis point is that "modern gluten" is genetically different, and some people's metabolism cannot handle it, so the question should be "bad gluten (modern) or good gluten (ancient)". He says that since about 1950 the genetic manipulation of wheat by cross-breeding (a years-old practice) and irradiation, a modern technology, which has drastically changed the number of chromosomes and hence the
  4. Hi, I'm new to gluten-free, about two weeks now. NB There is a question at the end. I'm not Celiac, but my interest was sparked by radio mentions of Dr. William Davis' book: "Wheat Belly". I have been mildly diabetic (managed, not quite well enough) by diet & exercise. Recently found to have a cataract developing. On first going wheat-free I was afraid to eat almost anything, but with coaching from a Celiac friend I'm finding safe foods. I recently bought Kamut Krisp, but it's not clear to me whether this has "bad" gluten, so I asked the company. Their response added som
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