Gluten

ren wrote: .. By shaping our environment to make our lives easier, we've actually made them more complicated.

All to true.

nissaba wrote: I find it strange that gluten be toxic to people. I make my groceries very often at kim phat an asian food store near my place and gluten is sold as raw pure gluten that is used in some recopies in asian cooking. So I am wondering why use gluten if it is so toxic? Personally I have no trouble eating any thing even raw meats like beaf or chicken, any bred types or noodles. the only thing that is hard for me is burger king as it is so fat that I just fall a sleep after eating it.

I like raw meat. Never caught anything from it. gluten is a protein which grows on trees... That would be why it is so common. Only what, 1% of the world population has a severe allergic reaction to gluten. For the rest of us, it merely damages our gut, which happens to be one of our weakest organs.

Generally speaking, you can't go wrong with the hunter gatherer diet. Things like wheat and soy are advertised as good for health, but are in reality pretty nasty things to consume.

Being a Bio major I found it weird that Gluten hasn't appeared on my Radar so In class I asked my Physiology professor (http://webapp4.asu.edu/directory/person/203214) what his take was on it ,so If you wondering what a class (http://webapp4.asu.edu/catalog/course?s=BIO&n=%20461) full of Senior Physiology students and a PHD professor at a large research University thinks see the attachment of the recording of the lecture for that day and skip forward to 46 minutes. Incase you listen to other parts this was recorded Thursday of Halloween and I was wearing a Batman Costume.

Well ballz the file attachment didn't work ,so if you really want to hear go to this link (https://drive.google.com/folderview?id=0B5bn2BwHOtkNZXpxbThKSVBoWnc&usp=sharing) and download BIO 461 10 31 2013 and skip to 46 minutes. Sorry I know that's a lot of work ,but on a positive note you can listen to the rest of the lecture if you'd like to learn about comparative animal physiology.

Just as a bit of an explanation on why wheat used to be fermented. Pre-refigeration, harvested wheat would spoil within just a few weeks and what wasn't lost to spoiling, large portions were lost to vermin/scavengers. The fermentation process resulted in wheat which would take longer to spoil and which would be less appealing to scavengers. Rapid transportation and climate controlled shipping allowed for the fermentation process to be skipped. So not so much a deliberate act of stoping to save cost as much a result of progress in shipping and storage.