Each year, the event wends its way across the country like a travelling medicine show, billing itself as the largest display of gluten- free products in the United States. Banners hung from the rafters, with welcoming messages like . There were gluten- free chips, gluten- free dips, gluten- free soups, and gluten- free stews; there were gluten- free breads, croutons, pretzels, and beer. There was gluten- free artisanal fusilli and penne from Italy, and gluten- free artisanal fusilli and penne from the United States. The Tragedy of the American Military. The American public and its political leadership will do anything for the military except take it seriously. The result is a chickenhawk nation in which careless spending and strategic. Explore the world of Mac. Check out the MacBook, iMac, Mac Pro, and more. Visit the Apple site to learn, buy, and get support. As I Ponder'd in Silence As I ponder'd in silence, Returning upon my poems, considering, lingering long, A Phantom arose before me with distrustful aspect, Terrible in beauty, age, and power, The genius of poets of old. 16 April 1963 My Dear Fellow Clergymen: While confined here in the Birmingham city jail, I came across your recent statement calling my present activities 'unwise and untimely.' Seldom do I pause to answer criticism of my work. The Lawyer Who Became DuPont’s Worst Nightmare. Rob Bilott was a corporate defense attorney for eight years. Then he took on an environmental suit that would upend his entire career — and expose a brazen.Dozens of companies had set up tables, offering samples of gluten- free cheese sticks, fish sticks, bread sticks, and soy sticks. One man passed out packets of bread crumbs, made by . There was even gluten- free dog food. Gluten, one of the most heavily consumed proteins on earth, is created when two molecules, glutenin and gliadin, come into contact and form a bond. When bakers knead dough, that bond creates an elastic membrane, which is what gives bread its chewy texture and permits pizza chefs to toss and twirl the dough into the air. Gluten also traps carbon dioxide, which, as it ferments, adds volume to the loaf. Humans have been eating wheat, and the gluten in it, for at least ten thousand years. For people with celiac disease. People with celiac have to be alert around food at all times, learning to spot hidden hazards in common products, such as hydrolyzed vegetable protein and malt vinegar. Eating in restaurants requires particular vigilance. Even reusing water in which wheat pasta has been cooked can be dangerous. Until about a decade ago, the other ninety- nine per cent of Americans rarely seemed to give gluten much thought. But, led by people like William Davis, a cardiologist whose book . Davis believes that even . David Perlmutter, a neurologist and the author of another of the gluten- free movement. Gluten sensitivity, he writes, . One study that tracks American restaurant trends found that customers ordered more than two hundred million dishes last year that were gluten- or wheat- free. That explanation is probably not scientific enough for you. But I know how I felt, how I feel, and what I did to make it change. And I just had one here, gluten- free. The growing list of gluten- free options has been a gift for many children, who no longer have to go through life knowing that they will never eat pizza, cookies, or cake. As with organic food, which was at first sold almost exclusively by outlets with a local clientele, the market is controlled increasingly by corporations. Goya and Shop. Rite both had booths at the expo; so did Glutino, which was founded in 1. And that is what drove us, the idea of being that one- stop shop in gluten- free, the category leader, the category captain. There was a travel agent who specialized in gluten- free vacations, and a woman who helps plan gluten- free wedding receptions. One vender passed out placards: . South Park became the first entirely gluten- free town in the nation. Federal agents placed anyone suspected of having been . Citizens were forced to strip their cupboards of offending foods, and an angry mob took a flamethrower to the wheat fields.! Kick that nasty gluten to the curb.? Perhaps gluten simply causes you some discomfort, but you. Then eff that gluten! In the United States, wheat consumption appears to fluctuate according to nutritional trends. It rose steadily from the nineteen- seventies to about 2. Since then, the number of people who say that wheat, barley, and rye make them sick has soared, though wheat consumption has fallen. Wheat is easy to grow, to store, and to ship. The chemical properties of flour and dough also make wheat versatile. Most people know that it is integral to bread, pasta, noodles, and cereal. But wheat has become a hidden ingredient in thousands of other products, including soups, sauces, gravies, dressings, spreads, and snack foods, and even processed meats and frozen vegetables. Nearly a third of the foods found in American supermarkets contain some component of wheat? There are many theories but no clear, scientifically satisfying answers. Some researchers argue that wheat genes have become toxic. Davis has said that bread today is nothing like the bread found on tables just fifty years ago: . You and I cannot, to any degree, obtain the forms of wheat that were grown fifty years ago, let alone one hundred, one thousand, or ten thousand years ago. The human body has not evolved to consume a modern Western diet, with meals full of sugary substances and refined, high- calorie carbohydrates. Moreover, most of the wheat we eat today has been milled into white flour, which has plenty of gluten but few vitamins or nutrients, and can cause the sharp increases in blood sugar that often lead to diabetes and other chronic diseases. Department of Agriculture, has studied wheat genetics for decades. In a recent study published in the Journal of Agricultural and Food Chemistry, he found no evidence that a change in wheat- breeding practices might have led to an increase in the incidence of celiac disease. Murray, a professor of medicine at the Mayo Clinic and the president of the North American Society for the Study of Celiac Disease, has also studied wheat genetics. He agrees with Kasarda. And there is something more important to note. Wheat consumption is going down, not up. For reasons that remain largely unexplained, the incidence of celiac disease has increased more than fourfold in the past sixty years. Researchers initially attributed the growing number of cases to greater public awareness and better diagnoses. But neither can fully account for the leap since 1. Murray and his colleagues at the Mayo Clinic discovered the increase almost by accident. Murray wanted to examine the long- term effects of undiagnosed celiac disease. To do that, he analyzed blood samples that had been taken from nine thousand Air Force recruits between 1. The researchers looked for antibodies to an enzyme called transglutaminase; they are a reliable marker for celiac disease. Murray assumed that one per cent of the soldiers would test positive, matching the current celiac rate. Instead, the team found the antibodies in the blood of just two- tenths of one per cent of the soldiers. Then they compared the results with samples taken recently from demographically similar groups of twenty- and seventy- year- old men. In both groups, the biochemical markers were present in about one per cent of the samples. The modern diet may be to blame. And there is also growing evidence, in animal studies and in humans, that our microbiome. None of that, however, explains why so many people who don. Gibson and his colleagues recruited thirty- four people with irritable- bowel syndrome, all of whom had complained of stomach ailments that largely disappeared when they stopped eating gluten. He put them all on a strictly monitored gluten- free diet, but, unbeknownst to the subjects, about half got muffins and bread with gluten. It was a double- blind study, so neither the doctors nor the patients knew which muffins and bread contained gluten. But most of those who ate the gluten reported that the pain returned; for most of the others it did not. The study was small but meticulous, and the results were compelling. Several similar studies are now under way, but dietary research is notoriously time- consuming and difficult. Gibson published his findings in the American Journal of. Gastroenterology, but, along with other experts, he urged restraint in interpreting data from such a small study. Nevertheless, millions of people with vague symptoms of gastric distress suddenly found something concrete for which to blame their troubles. The market boomed, but the essential mystery remained unsolved: Why was gluten suddenly so hazardous? Perhaps, researchers thought, farmers had increased the protein (and gluten) content of wheat so drastically that people could no longer digest it properly. But there is more to wheat than gluten. Wheat also contains a combination of complex carbohydrates, and the Australian team wondered if these could be responsible for the problems. Gibson and his colleagues devised a different study: they recruited a group of thirty- seven volunteers who seemed unable to digest gluten properly. This time, the researchers attempted to rule out the carbohydrates and confirm gluten as the culprit. Gibson put all the volunteers on a diet that was gluten- free and also free of a group of carbohydrates that he and his colleagues called FODMAPs, an acronym for a series of words that few people will ever remember: fermentable oligosaccharides, disaccharides, monosaccharides, and polyols. Not all carbohydrates are considered FODMAPs, but many types of foods contain them, including foods that are high in fructose, like honey, apples, mangoes, and watermelon; dairy products, like milk and ice cream; and fructans, such as garlic and onions. Most people have no trouble digesting FODMAPs, but these carbohydrates are osmotic, which means that they pull water into the intestinal tract. That can cause abdominal pain, bloating, and diarrhea. When the carbohydrates enter the small intestine undigested, they move on to the colon, where bacteria begin to break them down. That process causes fermentation, and one product of fermentation is gas. After two weeks, all of the participants reported that they felt better. Some subjects were then secretly given food that contained gluten; the symptoms did not recur. The study provided evidence that the 2. The cause of the symptoms seemed to be FODMAPs, not gluten; no biological markers were found in the blood, feces, or urine to suggest that gluten caused any unusual metabolic response. In fact, FODMAPs seem more likely than gluten to cause widespread intestinal distress, since bacteria regularly ferment carbohydrates but ferment protein less frequently.
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