Re: was raw vs cooked plant foods, now gluten and TFA

[Guest guest]

Wouldn't the gluten in well cultured and fermented foods be a non-issue? I

mean it seems more complicated than if x has y then do not eat. An example

would be trans fatty acids- it is found in very minute amounts in nature

(highly quality raw dairy), but I don't think it should be avoided because

of it.

-Terry

> :

> >did you know that blue cheese has gluten!?!?

> >-katja

>

[Guest guest]

>Wouldn't the gluten in well cultured and fermented foods be a non-issue? I

>mean it seems more complicated than if x has y then do not eat. An example

>would be trans fatty acids- it is found in very minute amounts in nature

>(highly quality raw dairy), but I don't think it should be avoided because

>of it.

>

>-Terry

Depends on a person's sensitivity (and remember, most people who react

to gluten don't have obvious symptoms). There IS some evidence that if bread

is " sourdoughed " enough it doesn't cause a reaction (when they test

it in vitro). And kefirized casein doesn't seem to affect me, and I've

also heard of experiments which seem to indicate that " hydrolyzed "

casein does not have the bad effects that regular casein does, on rats.

Since the immune system reacts to the *shape* of a molecule, it makes

sense that it could be reshaped by some reaction to either be

more digestible or not recognizable.

But when I tried to drink some wine I'd made some years ago

with barley-based yeast I definitely reacted ... I tried it several times

just to make sure, because I REALLY didn't want to toss several gallons

of good wine.

" Immune system " type reactions can happen with teeeny amounts

of food ... a person allergic to peanuts can die from a quarter of a

peanut. People who react to gluten need to be rather obsessive

about avoiding it, or their health is at risk -- and THAT has been

proved over the last 20 years by a bunch of studies.

But if you are talking about a food that is merely " bad for you " then

I tend to agree ... small amounts of arsenic even, aren't fatal, nor is

botulism when they use it in botox. I don't worry about little amounts

of trans fats either. Some people don't react to gluten but just

feel it isn't a good thing to eat, in which case trace amounts etc.

probably don't matter.

-- Heidi Jean