“…wheat mess with your moods why eat it any of that?” – That was the question I was asked this morning.
I’m so busy these days answering questions by email that I have hardly been blogging at all. At the risk of sharing too much I am simply going to paste my email response here for all to read:
Since 12th Oct just one toasted teacake with thick butter that I had instead of my more usual coffee at local café. That is the only bread I have had in past 31 days. I made a point for noting any adverse-affects and did not. I probably tolerate one small one-off dose of gluten or even glyphosate fairly well…. While, I have so many other digestive issues that something would, perhaps, need to be a lot worse than that one teacake to be noticeable.
As for the article you point to greatest danger in your diet – great pictures for tempting people (not me) back to bread however, I was sure it would be about #glyphosate yet not even one mention of it.
On the subject of ‘ancient wheats’… what have you done with the about 200g of organic spelt I let you have? If you still have it and boil it for half hour or so you may find it both acceptable and digestible. I enjoyed eating it but will not buy it again.
In that article it says, “That’s because 75% of the carbohydrates in wheat are in the form amylopectin A.” – My previous looks into this revealed, to me, that this is no big deal. Amylopectins are a common form of starch found in all cereals, potatoes and all over the place not causing much damage to us at all.
When it comes to sugar in blood from carbohydrate sources I believe > Dr Robert Lustig < and others who warn against fructose are on the right track. Do you remember our discussions about refined fructose (molecule-for-molecule) doing about 10x the damage to red blood cells (raising HbA1c = worsening diabetes) than glucose. Is it true? I think so, while fructose from fresh fruit may be close to harmless. It is refined fructose (including the fructose released from refined sucrose that could be causing more harm than anything else in the typical western or SAD diet.) Then supermarket bread, in the UK, tends to have refined sucrose added, so another reason to avoid it.
Currently I find the article’s reminder about arsenic adds to my dietary concerns…
“Chronic arsenic exposure can lead to headaches, fatigue, brain fog and digestive issues… not to mention, heart disease, cancer and diabetes.”
“Just Say No” to rice flour ..”, “on the gluten-free aisle”, “Rice plants use silica to strengthen their stalks. But arsenic ‘looks’ like silica to the plant, so it is readily pulled from the soil.”
“…testing over 200 samples from 65 different products that contain rice. They found arsenic in EVERY product tested.!”
…because I have boiled rice several times per week and have become addicted to rice cakes, plus fish a few times a week. All fish contains (typically low levels of) arsenic. In the lab we used to test samples of fish destined for dog and cat food for arsenic content. Not a regular thing but I remember we used to find it. Some fish considered too toxic for our dogs and cats yet does anyone test the fish we are eating?
Best wishes
Roger
That was my response to which my friend has asked, “Is it worth the risk? Maybe No bread or rice. Why not just eats oats?” – Now that is a good question as I love oats. One argument against oats in the UK is that even organic and even “gluten-free” oats tend to contain some gluten as the same vehicles are used for transporting wheat.
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