Quote:
Originally Posted by Jennihul  I recently read where modern franken-wheat has something like 15% protein compared to wheat from the Paleo days which was 3% and didn't grow in fields, just sparsely here and there. Certainly not enough for any kind of harvest.
The amount of protein in the wheat is mainly responsible for the massive increase in Celiac disease and allergies to wheat we see today. True allergic reactions depend on a protein component.
Our bodies just weren't meant for this product.
Jennifer |
Expandning on your statement. When you said wheat allergy, I had never heard of it before and was curious about the subject, so I went to google. I initially was looking for numbers and stats; how many people are actually suceptible to wheat allergy.
I couldn't find any numbers, but some detailed information. The protein you mentioned is actually a group of proteins called gluten, which is different for humans to digest. What was interesting is that it actually errodes the small and large intestinal lining which can at times lead to partially digested gluten to enter the bloodstream; it's supposed to be absorbed for nutritional value, but not partially digested. I'm guessing this is what would lead to celiac disease since celiac refers to the celiac trunk, a major artery that branches off of the abdominal aorta (thank god for anatomy class
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You can find the info on wheat here:
Wheat Allergy Information
It seems to me that over the centuries, wheat has been keeping smarter, in terms of evolution and survival. Glutens are the mechanism that will eventually keep us from eating wheat, since it doesn't want to be eaten.
I don't necessarily believe we have varying nutritional philosophies. Nature does know much more than we do. I do have to say that after doing a bit of reading on glutens I am rethinking my stance, but I do not feel I have enough information to go one way or another one this one. I haven't questioned each side enough.
Another thing too, you say that because we find it difficult to digest gluten, that we were just not meant to eat it. Well on the other hand, we can't digest cellulose or otherwise commonly known as dietary fiber. So are we just not meant to eat foods with cellulose? I would say not since it helps with relieving of toxins.
I use dietary fiber as an analogy to gluten because maybe there is some sort of other nutritional reason to eat it. I don't sway either way since I haven't read enough on this aspect of the subject but both options are possible. This is something though that I would like to do a little experimenting with, either by looking at what others have done or do it to myself.
I meet with my nutrition professor on Tuesdays and Thursdays and I'll bring up the thread to see what he thinks.
Thanks for the conversation. It's been good.