Kisito
Jedi Council Member
http://lapressegalactique.net/2015/06/21/faut_il_supprimer/
I know the site is not very advisable, but from a historical point of view, one could understand why in the Bible (Old Testament and Gospel), wheat is often mentioned.
SHOULD REMOVE THE GLUTEN WHEN IS WELL ON?
Posted by LaPresseGalactique.org on June 21, 2015 in HEALTH |
remove gluten
by Jean-Marc Dupuis
When you see a grain field on the edge of the road, do you recognize whether it is wheat, spelled, kamut or wheat?
If so, you are very strong!
For in fact, the word "wheat" we use commonly, and in our mind means a cereal used to many things in our food (bread, flour, pastry, pasta ...) is just a general appellation.
There is not one side wheat, on the other spelled, kamut or wheat. Spelt is a type of wheat, corn and other kinds kamut, just as Burgundy and Bordeaux are kind of wine.
So if you decide to stop eating wheat and that you choose to eat "instead" of spelled, it's like an alcoholic stops drinking he said and that he now replaces the wine by Beaujolais!
Navigating between the different wheats
Wheat term covers a dozen different species.
Their common point is that they have a common ancestor, called the wild einkorn.
The wild einkorn was domesticated by man in the Neolithic period, there is a little more than 10 000 years. He was then crossed with other plants to give emmer, a kind of prehistoric wheat starch-rich, as its name suggests.
Different kinds of emmer were selected to give durum wheat, with which we make pasta and couscous. Kamut is another kind of emmer selected. When it comes from the Bible, which was Pharaoh fulfill its wheat granaries, these are wheat concerned.
The emmer, however, was crossed again with another herb (that is to say a plant stem tender, wood) to give the tender also called wheat wheat and spelled.
People often imagine that spelled is an ancient variety of wheat, but this is not the case. This is one of the newest. The confusion comes from the fact that wild einkorn, which is one of the ancestors of modern wheat, is also sometimes called "einkorn" (although this has nothing to do because the "spelled" is a domesticated einkorn and modified ).
Spelt is as soft wheat (or wheat), a modern form of wheat, hybridized several times. It also contains lots of gluten. That means she throws well, but it also means that it is useless to take spelled if you want to eat gluten-free ...
The new wheats
But the history of wheat does not end there.
In the 50s and 60s, new high-yielding wheat varieties were developed in the laboratory.
Incredibly, the current wheat species have 42 chromosomes, while the ancestral wheat, wild einkorn, had only 14!
As explained by the excellent Julien Venesson in his book "Gluten, how modern wheat intoxicates us", these wheats are mutants with unforeseen and worrying consequences, especially on our health and the environment.
Modern wheat torture our gut
In hybridization strength and genetic modifications, modern wheat now contains amount of new proteins that we are unable to assimilate.
But the problem does not stop there.
These proteins, which are not transformed our digestion, pass unchanged in the intestine, and in some genetically susceptible individuals, this inflammation triggers equivalent to genuine torture. This is known as gluten intolerance (or "celiac disease"), a disease that only affects "only" 1% of the population.
It was there that stops the official discourse, because in reality, several recent scientific studies have shown that modern wheat gluten is harmful to all people, including people who are not intolerant!
The harmful corn to all human beings
It's a job that has just been published. It is the fruit of collaboration between researchers from the Massachusetts General Hospital, Johns Hopkins University and the Medical University of Maryland (USA).
The researchers tested gluten consumption effect on 3 groups of people: a group of celiac sufferers, a group of hypersensitive patients and a healthy group. Result: in all cases the consumption of wheat greatly increases the intestinal permeability by disrupting a gut hormone known as "zonulin". And the consequences of this disruption are terrible.
Not only our gut suffers and struggles to assimilate nutrients, but it can pass into the blood stream certain proteins that act in the body in the manner of small authentic terrorists, triggering autoimmune diseases and increasing the risk of cancer .
Among these proteins, the best known are prolamins and glutenins. They form a gang terrorizing the population. They became famous to the general public under the name of "gluten".
Gluten is indeed a mixture of prolamins and glutenins. This is not a material per se.
Long minimized by health authorities, the hazards of gluten are increasingly recognized today.
Because we are much more likely to suffer from hypersensitivity to gluten, which is manifested by diffuse symptoms ranging from diarrhea bloating, depression and joint pain, until all forms of diseases.
Hence the amazing effects of a gluten-free diet, which can not only solve the problems of digestion, but also give higher morale, more energy, less susceptibility to infections.
What are the positive effects of a gluten-free diet?
If you are affected by any of the above symptoms, keep in mind that a gluten-free diet is a simple and effective way to maintain a healthier gut and reduce the onset of chronic incurable diseases such as autoimmune diseases -immunes.
A study that has followed healthy adults for a month also showed a significant decrease in the production of proinflammatory cytokines through a gluten free diet.
However, inflammation is a major factor in heart disease, cancer, depression, and many other diseases.
It is therefore possible that the gluten-free diet, gluten or limited, also has large positive effects on our health. Why not try?
Cheers!
Jean-Marc Dupuis
PS: For those who want to know more about the hidden problems of modern wheat, I recommend the book by Julien Venesson "Gluten, how modern wheat intoxicates us"
I know the site is not very advisable, but from a historical point of view, one could understand why in the Bible (Old Testament and Gospel), wheat is often mentioned.
SHOULD REMOVE THE GLUTEN WHEN IS WELL ON?
Posted by LaPresseGalactique.org on June 21, 2015 in HEALTH |
remove gluten
by Jean-Marc Dupuis
When you see a grain field on the edge of the road, do you recognize whether it is wheat, spelled, kamut or wheat?
If so, you are very strong!
For in fact, the word "wheat" we use commonly, and in our mind means a cereal used to many things in our food (bread, flour, pastry, pasta ...) is just a general appellation.
There is not one side wheat, on the other spelled, kamut or wheat. Spelt is a type of wheat, corn and other kinds kamut, just as Burgundy and Bordeaux are kind of wine.
So if you decide to stop eating wheat and that you choose to eat "instead" of spelled, it's like an alcoholic stops drinking he said and that he now replaces the wine by Beaujolais!
Navigating between the different wheats
Wheat term covers a dozen different species.
Their common point is that they have a common ancestor, called the wild einkorn.
The wild einkorn was domesticated by man in the Neolithic period, there is a little more than 10 000 years. He was then crossed with other plants to give emmer, a kind of prehistoric wheat starch-rich, as its name suggests.
Different kinds of emmer were selected to give durum wheat, with which we make pasta and couscous. Kamut is another kind of emmer selected. When it comes from the Bible, which was Pharaoh fulfill its wheat granaries, these are wheat concerned.
The emmer, however, was crossed again with another herb (that is to say a plant stem tender, wood) to give the tender also called wheat wheat and spelled.
People often imagine that spelled is an ancient variety of wheat, but this is not the case. This is one of the newest. The confusion comes from the fact that wild einkorn, which is one of the ancestors of modern wheat, is also sometimes called "einkorn" (although this has nothing to do because the "spelled" is a domesticated einkorn and modified ).
Spelt is as soft wheat (or wheat), a modern form of wheat, hybridized several times. It also contains lots of gluten. That means she throws well, but it also means that it is useless to take spelled if you want to eat gluten-free ...
The new wheats
But the history of wheat does not end there.
In the 50s and 60s, new high-yielding wheat varieties were developed in the laboratory.
Incredibly, the current wheat species have 42 chromosomes, while the ancestral wheat, wild einkorn, had only 14!
As explained by the excellent Julien Venesson in his book "Gluten, how modern wheat intoxicates us", these wheats are mutants with unforeseen and worrying consequences, especially on our health and the environment.
Modern wheat torture our gut
In hybridization strength and genetic modifications, modern wheat now contains amount of new proteins that we are unable to assimilate.
But the problem does not stop there.
These proteins, which are not transformed our digestion, pass unchanged in the intestine, and in some genetically susceptible individuals, this inflammation triggers equivalent to genuine torture. This is known as gluten intolerance (or "celiac disease"), a disease that only affects "only" 1% of the population.
It was there that stops the official discourse, because in reality, several recent scientific studies have shown that modern wheat gluten is harmful to all people, including people who are not intolerant!
The harmful corn to all human beings
It's a job that has just been published. It is the fruit of collaboration between researchers from the Massachusetts General Hospital, Johns Hopkins University and the Medical University of Maryland (USA).
The researchers tested gluten consumption effect on 3 groups of people: a group of celiac sufferers, a group of hypersensitive patients and a healthy group. Result: in all cases the consumption of wheat greatly increases the intestinal permeability by disrupting a gut hormone known as "zonulin". And the consequences of this disruption are terrible.
Not only our gut suffers and struggles to assimilate nutrients, but it can pass into the blood stream certain proteins that act in the body in the manner of small authentic terrorists, triggering autoimmune diseases and increasing the risk of cancer .
Among these proteins, the best known are prolamins and glutenins. They form a gang terrorizing the population. They became famous to the general public under the name of "gluten".
Gluten is indeed a mixture of prolamins and glutenins. This is not a material per se.
Long minimized by health authorities, the hazards of gluten are increasingly recognized today.
Because we are much more likely to suffer from hypersensitivity to gluten, which is manifested by diffuse symptoms ranging from diarrhea bloating, depression and joint pain, until all forms of diseases.
Hence the amazing effects of a gluten-free diet, which can not only solve the problems of digestion, but also give higher morale, more energy, less susceptibility to infections.
What are the positive effects of a gluten-free diet?
If you are affected by any of the above symptoms, keep in mind that a gluten-free diet is a simple and effective way to maintain a healthier gut and reduce the onset of chronic incurable diseases such as autoimmune diseases -immunes.
A study that has followed healthy adults for a month also showed a significant decrease in the production of proinflammatory cytokines through a gluten free diet.
However, inflammation is a major factor in heart disease, cancer, depression, and many other diseases.
It is therefore possible that the gluten-free diet, gluten or limited, also has large positive effects on our health. Why not try?
Cheers!
Jean-Marc Dupuis
PS: For those who want to know more about the hidden problems of modern wheat, I recommend the book by Julien Venesson "Gluten, how modern wheat intoxicates us"
