Its a scam, but its from those who produce these supposed gluten free foods, but
they still contain gluten.
Still consuming 150 to 400mg per day.
But more recent finds show that its another part of wheat that
causes the problem: fructan.
So avoiding wheat is a good idea, but for reasons other than gluten.
I'm continually on the lookout for the 'gluten free' label, although it is abused (yesterday I saw "gluten free cheese" --- there oughta be a law against labeling things "gluten free" that never would have had gluten anyway).
But it's an effective way to filter out wheat, which is a fat machine, likely
because of what Big Agribiz has done to it.
>> Author and preventive cardiologist William Davis, MD, says it was when big agriculture stepped in decades ago to develop a higher-yielding crop. Today's "wheat," he says, isn't even wheat, thanks to some of the most intense crossbreeding efforts ever seen. "The wheat products sold to you today are nothing like the wheat products of our grandmother's age, very different from the wheat of the early 20th century, and completely transformed from the wheat of the Bible and earlier," he says.
Plant breeders changed wheat in dramatic ways. Once more than four feet tall, modern wheat—the type grown in 99 percent of wheat fields around the world—is now a stocky two-foot-tall plant with an unusually large seed head. Dr. Davis says accomplishing this involved crossing wheat with non-wheat grasses to introduce altogether new genes, using techniques like irradiation of wheat seeds and embryos with chemicals, gamma rays, and high-dose x-rays to induce mutations..
Clearfield Wheat, a variety grown on nearly 1 million acres in the Pacific Northwest and sold by BASF Corporation—the world's largest chemical manufacturer—was created in a geneticist's lab by exposing wheat seeds and embryos to the mutation-inducing industrial toxin sodium azide, a substance poisonous to humans and known for exploding when mishandled, says Dr. Davis. This hybridized wheat doesn't survive in the wild, and most farmers rely on toxic chemical fertilizers and pesticides to keep it alive when growing it as a crop. <<
More than once I've cut out wheat from my diet with no other changes and instantly dropped 30-40 pounds of dead weight.
Thanks for your article on fructan. It definitely sounds like what wheat's been doing to my system over the last two decades or so. No way I'm cutting out garlic though.
The OP's paranoiac fantasy of attributing gluten awareness to "gummint" is, as usual, laughable. The inevitably result of living in whatever comic books he frequents, coupled with the shutting off of the mind to any threat of ideas that challenge what he thinks he knows.
