Guest guest Posted June 28, 2007 Report Share Posted June 28, 2007 Jason, Most of the deliberate hybridization started during the early twentieth century based on Mendelian genetics, but cross breeding with wild types did/does occur naturally in the field prior to this. I know Canadian wheat has a higher gluten content then does American, which you can see evidence of in cookbooks that make changes in recipes depending on your wheat source. This gives it high export value to countries whose wheat is of poorer quality for baking (lower gluten content). China does supposedly have a lower incidence of celiac, but it is interesting to think what that might be attributed to. Can we say that individuals who had a problem with it died out through natural selection, or is it about relative consumption of wheat in proportion to the total diet? Or is it that the variety of wheat grown in China is lower in gluten (it is in comparison to Canadian crops) Although they are a top producer of wheat now that wasn't always true (at least from what I could tell) when you look at the statistics www.fao.org/es/ess/historical/default.aspx you can see back in 1948 for example, the US grew much more wheat than China, and they (China) produced three times the amount of rice to wheat. I think then if you compare per capita consumption you would also likely see a lower amount ingested per individual. Celiac can be brought on by gluten loading (e.g. eating lots of wheat products-pizza beer etc) in individual with the gene. Sean _____ On Behalf Of Wednesday, June 27, 2007 9:24 PM RE: question about food allergies Group, I think China is the largest producer of wheat worldwide, and wheat has been a prominent feature in Chinese culture for thousands of years. Z'ev do you have more information of how the gluten content has changed over the years. Any timelines for China as well as the US. -Jason > > @ <%40> > [@ <%40> ] On Behalf Of > Wednesday, June 27, 2007 12:24 PM > @ <%40> > Re: question about food allergies > > To continue this line of thought, some other factors to consider: > > 1)Wheat itself has been changed by hybridization, increasing protein > and gluten content over the centuries. This may increase sensitivity > > 2) How the wheat is prepared is critical. With or without yeast in > bread, combinations with other foods or ingredients. Refined (white > flour) or whole grain flour. Couscous or bulghur wheat. > > 3) Lifestyle, chewing one's food, other stress factors. > > Personally, I think wheat gets a bad rap because few people know how > to make good bread or wheat product dishes. > > > On Jun 27, 2007, at 8:47 AM, kip (AT) rosemanclinic (DOT) <kip%40rosemanclinic.com> com wrote: > > > Al, > > > > > > > > I think the idea here is that it is the over exposure to a specific > > item > > that can create a sensitivity. Rice, which is more or less considered > > hypo-allergenic has been eaten for generations with little side > > effect. Some > > wheat varieties, however, have a higher potential in certain > > populations > > when they use the grain as a primary food source generation after > > generation. Just because people have been eating a food that is the > > only > > food their ecosystem can produce doesn't necessarily mean that a > > percentage > > of the population isn't experiencing a sensitivity to the food. > > Humans are > > experts at normalizing idiosyncrasies and chalking them up to cultural > > variation. I wonder how much cultural expression is actually food > > related. > > > > > > > > Kip > > > > > > > > _____ > > > > @ <%40> > > [@ <%40> ] On Behalf Of Al Stone > > Monday, June 25, 2007 10:11 AM > > @ <%40> > > Re: question about food allergies > > > > > > > > For those of you who have seen improvement when gluten was removed > > from a > > patient's diet: how long did it take for symptoms to abate after > > the gluten > > was removed? > > > > Gluten sensitivity has become something of a fad diagnosis in > > recent years > > as evidenced by the numerous wheat free products available in the > > organic/natural food outlets these days. Human civilizations have > > favored > > these kinds of grains since we figured out how to plant crops in > > Egypt way > > back when (and Yellow river area in China of course). If gluten > > were so > > toxic to the majority of people, we probably wouldn't have > > flourished as we > > did once agriculture became part of our social development. > > > > So, if giving up gluten doesn't cause symptoms to abate, then we > > can safely > > presume that gluten isn't the problem. But like I asked above, how > > long > > should we remove wheat from the diet before ruling out a celiac > > disease or > > gluten sensitivity. > > > > -al. > > > > On 6/25/07, A Brameier <HYPERLINK > > " snakeoil.works%40verizon.net " snakeoil.works@-verizon.net> > > wrote: > >> > >> The question remains whether these patients can be maintained with > >> Chinese herb therapy, while continuing to eat wheat (or other food > >> irritants). At some point it seems like trying to go up the down > >> escalator. Just take the stairs. > >> > >> > >> > > > > -- > > , DAOM > > Pain is inevitable, suffering is optional. > > > > Quote Link to comment Share on other sites More sharing options...
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