Re: Help! My tooth enamel, primitive gluten intolerance

[Guest guest]

> Weak enamel is a classic symptom for gluten intolerance though, and

> personally I think that is what caused a lot of the symptoms in

Price's natives. The first generation to be exposed to wheat usually

has the worst problems. I suspect the damage has to do with the fact

that gluten intolerance messes up food absorption and usage ...

>>>>>>>

My first reaction to reading NT: What if I'm NOT gluten-intolerant

and it is just a matter of food purity, proper preparation, etc.?

Now, I'm not about to go off my GF diet (and Celiac folks reading

this better not either!) The recent reports that more people are

gluten-intolerant got me started thinking along these lines and then

NT came along with methodical fermentation and ancient food-prep

techniques.

The true answer is probably more complex--a combination of Price's

generational degeneration that contributed to creating a true

intolerance. Hard to say how many generations of healthy diet it

would take to irradicate the gluten-intolerance genetic structure,

but wouldn't it be nice if our grandchildren could just eat WAP

without the GF restrictions? I know that much research is being

done on " doctoring " gluten-intolerance, but I doubt that very little

research is directed toward " preventing " the appearance/frequency of

the disease. In fact, I'm quite concerned about the trend toward

increasing the amount of SOY in most GF foods . . .

So, I may have gotten the cart before the horse . . . gluten-

intolerance may be the NORMAL state of human beings designed to live

off a more varied diet. Hmmm, so much to think about . . . and my

brain cells are " injured " you know--LOL!

Danelle in Kansas

[Guest guest]

At 10:15 AM 8/11/2004, you wrote:

>The true answer is probably more complex--a combination of Price's

>generational degeneration that contributed to creating a true

>intolerance. Hard to say how many generations of healthy diet it

>would take to irradicate the gluten-intolerance genetic structure,

>but wouldn't it be nice if our grandchildren could just eat WAP

>without the GF restrictions? I know that much research is being

>done on " doctoring " gluten-intolerance, but I doubt that very little

>research is directed toward " preventing " the appearance/frequency of

>the disease. In fact, I'm quite concerned about the trend toward

>increasing the amount of SOY in most GF foods . . .

>

>So, I may have gotten the cart before the horse . . . gluten-

>intolerance may be the NORMAL state of human beings designed to live

>off a more varied diet. Hmmm, so much to think about . . . and my

>brain cells are " injured " you know--LOL!

>

>Danelle in Kansas

well on one hand, yes - it's what we're talking about over on the brix list

all the time. even if you're gluten free and all the rest, that zucchini

you're eating is probably mostly water, cause the soil it grew in is so

depleted.

but on the other hand, when they did autopsies on the egyptian mummies,

they found celiac damage. so there ya go

-katja

[Guest guest]

>My first reaction to reading NT: What if I'm NOT gluten-intolerant

>and it is just a matter of food purity, proper preparation, etc.?

>Now, I'm not about to go off my GF diet (and Celiac folks reading

>this better not either!) The recent reports that more people are

>gluten-intolerant got me started thinking along these lines and then

>NT came along with methodical fermentation and ancient food-prep

>techniques.

Well, you won't really know until you get TESTED for gluten intolerance ...

either

by blood test, stool test, or by experimentation. However, I've been studying

this

for a couple of years now, and the historical and genetic evidence really,

really

seems to be that a large percentage of human beings react badly to wheat, and

in fact do so even when the REST of their diet is fine. Starting with the

Assyrians

and Egyptians.

Now after a certain number of generations, the folks with DQ8 and DQ2 and DQ1

genes get wiped out, and then the kids can be fine on a normally nutritious

diet.

So you get these groups of people, living in some remote spot and all inbred,

that do ok.

>The true answer is probably more complex--a combination of Price's

>generational degeneration that contributed to creating a true

>intolerance. Hard to say how many generations of healthy diet it

>would take to irradicate the gluten-intolerance genetic structure,

>but wouldn't it be nice if our grandchildren could just eat WAP

>without the GF restrictions? I know that much research is being

>done on " doctoring " gluten-intolerance, but I doubt that very little

>research is directed toward " preventing " the appearance/frequency of

>the disease. In fact, I'm quite concerned about the trend toward

>increasing the amount of SOY in most GF foods . . .

The one thing that appears to prevent gluten intolerance is breastfeeding for

long periods of time ... if gluten is introduced at a certain time during

development.

But as for people who can do ok on a gluten-containing diet ... there is

research

that seems to indicate it is bad stuff for ANYONE to eat, on the level of

fructose and nicotine at least. I mean, I'd love to have kids who could eat junk

food and smoke cigarettes all day and not get sick too!

I suspect though that a kid that gets moderate amounts of fermented wheat

would never get the super-sensitive form of the disease that a lot of us have.

I think it's a little like latex allergy ... most folks can use rubber gloves

and have

balloons and NEVER to into prophylactic shock. But some surgeons, and kids with

problems that require lots of rubber gloves etc, get " latex allergy " and are

then

at death's door when exposed to latex. In our culture, we are INUNDATED from

babyhood with high-gluten wheat, all day long. At some point that triggers, in

folks with the wrong genes, a really severe immune reaction that doesn't

" turn off " easily. However, since the stuff seems to be addictive (it triggers

an opioid reaction in the brain) the chances of people being " moderate " with

it is probably low.

-- Heidi Jean