Posted in Mother Earth News: Gluten-Intolerant~

[valley ranch]

Is Being Gluten-Intolerant an American Problem?
One reader asks why gluten-intolerance is so prevalent in America, but not in Europe.

By Carolyn Welch
August/September 2013



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Why would European breads sit well in a gluten-intolerant American stomach? Is the problem gluten, or the wheat itself?
Photo By Fotolia/Contrastwerkstatt




I recently had a puzzling experience and wonder whether you might be able to shed some light on it. Over the past few years I’ve become increasingly unable to eat wheat without experiencing significant gastrointestinal distress, and I’ve been eating a gluten-free diet for about two years as a result.

A couple of weeks ago, I traveled to Hungary and succumbed to the temptation of eating some irresistibly fabulous, crusty European bread. I figured I’d pay the price but that it would be worth it. However, nothing happened. By the end of the trip I was feasting on croissants, thin-crust pizza, layer cake and giant pretzels, and though my clothes are tighter, my digestive system was completely unaffected. In fact, it felt better than it had in a long time.

A quick Google search turned up many similar stories of those in the United States who believed they were gluten-intolerant but had no trouble eating wheat in Europe.

Why are so many Americans gluten-intolerant now? Is something going on with our wheat supply? Is the problem even gluten, or is it the wheat itself? Could it be the varieties grown here, or the way it’s processed? Surely it’s not normal for so many people to develop this problem over such a short period of time.

Any chance you could look into this? I and many others would be most grateful.

Carolyn Welch
Lawrence, Kansas

Readers, if you have thoughts about Carolyn’s questions or similar experiences, please post them in the comments section below. — MOTHER EARTH NEWS

 

[so lucky]

Ooh, now you will have to tell us what gets posted!

 

[Hal]

This would be one of the main two reasons I do not touch products containing canola and also the fact most here is now gm or gm contaminated.

 

[valley ranch]

Yes, you can't wash wheat. video


http://www.mostlychewy.com/2015/04/you-cant-wash-wheat.html

 

[Smart Red]

From what I heard recently, it is the wheat. In part, today's wheat increases the chance of getting type-2 diabetes, increases cholesterol numbers, and increases the 'belly fat' bulge of aging Americans. This is not just the refined white wheat used in breads and cakes, but any form of wheat from stone-ground to wheat berries to whole wheat to sprouted wheat -- all wheat.

I have been looking into some alternatives that the family would accept. In fact as of today, that's my new diet plan!
1.) No wheat in any form, and
2.) 6 hours a day of hand mowing
3.) the rest of my time will be spent complaining until the tractor is fixed.

 

[ninnymary]

So valley ranch, does this mean that organic wheat since it's not sprayed with Roundup will not affect people that are gluten intolerant? Or is organic wheat sprayed with something else that would give you a similar affect? I have also read articles about these people being able to eat bread in Europe.

Mary

 

[seedcorn]

Wheat is NOT routinely sprayed with Round Up. I know of no one who does that. My house is surrounded by wheat and has never been sprayed with round up.

Called some wheat growers in Kansas and they just laughed......wheat matures too quickly already because of summer heat. We do not mature wheat in America-it dies. Another fabrication....... People, American Ag is NOT trying to poison the population.

 

[seedcorn]

Now let's talk facts.

European wheat is completely different varieties than we are able to use. It has a longer growing season there and they use 3X more fungicides than we do to keep it healthy. They also split apply nitrogen more than we do. Wheat prices are about 3-4X more expensive there and average yields about 30-40 more bushels per acre. They just don't have the amount of acres to feed their population. European bread (to me) has a much better flavor. Partly due to wheat varieties, partly due to environment (think SF sour dough different vs. east coast sour dough), and partly due to recipes (ingredients).

 

[seedcorn]

Gluten intolerance-a portion of our population is intolerant. No facts but I remember reading it is higher in some ethnic groups. Wheat has gluten-thus avoid it.

(I will have to look up sources if someone wants them) American wheat has had some different grasses (wheat varieties) bred into them to improve profitability. It has been suggested that another part of our population is intolerant of genes brought in-no they aren't GMO, conventional breeding.

 

[valley ranch]

Hi Mary, Good question, I wonder that myself. Round up is a very dirty chemical compound, but will the absents of this compound relieve Americans of what is called lactose or gluten intolerance, it would be great if that's it, for more than one reason.
I've heard people blaming it on our fast yeasts. I don't have that problem but I know people who do.
I'm searching for that answer and am not ready to call this one. One thing is sure: The chemicals that make up the compound we call Round up should not be around food or homes or water or people.

The next thing is what can we do or stop doing to rid people of what seems to be a substance reaction. If it causes some to become very ill it may have a subtle but health threatening effect on the rest of us.

valley ranch, I mean: Richard