Re: kombucha/ GFCF

[Guest guest]

>So you have to ask what weakens this particular enzyme? I believe it is

>mercury ( amalgams-50% mercury and vaccine preservative-Thimerosal) which

>binds tightly to sulphur.

It's one of those chicken and egg problems ... some people think the

lack of enzyme leads to gluten/casein intolerance, some believe

the reverse. However, people with gluten intolerance typically

are lacking in LOTS of enzymes, maybe because the organs

that produce the enzymes (thyroid, adrenals, pancreas, liver)

all get damaged by antibodies. The antibodies have been identified,

and they do go away if the gluten is removed from the diet, so

there is a connection, but WHY it happens isn't really known.

I tend to lean toward the genetic explanation for mathematical

reasons. 95% of the gluten-intolerant population has one of two

genes, or both. (HLA-DQ8 and DQ2, I think). And 70% of the people

with those genes are gluten intolerant, by my reckoning. That's

incredibly coincidental, to say the least. Further, those 2 genes

are very rare in countries that have been eating wheat for

thousands of years, and most common in countries that

just started eating wheat.

As for the stats of people who had vaccines or mercury

fillings that are gluten intolerant, I don't know. But the issue

really started coming up in the US and Europe in the 1800's,

well before the invention of vaccines, mercury fillings, or

pesticides. What HAS changed since WW2 is that most gluten

intolerant babies used to die in infancy or toddlerhood, and

the generations since are considered the first to survive

into adulthood en masse, so for the first time we have ADULT

gluten intolerant people. Also the duration of breast

feeding has a big impact (for the good) and early introduction

of cereals (for the negative, most likely, but that's up for

grabs).

-- Glutenator Jean