Mercury interferes with enzyme that digests gluten and casein

[Guest guest]

according to the FAQs in the introductory email I got from the

list. The researcher who found this is Bernie Windham. They

don't provide a link or further details though.

Could be one reason so many modern folks have problems with these two foods

since the level of mercury emmissions and the amount from amalgams is

extremely high these days. And can't help thinking about those Swiss that

Price studied having rye gluten as a staple food and thriving. Genetics?

Relatively heavy metal free lives? Food quality? So many possibilities!

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

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“The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times.” --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

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