Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Ny Times Article


DrMom

Recommended Posts

DrMom Apprentice

This is a wonderful article in the NY Times about what the food industry has done to our food. It all boils down to "If your great-great grandmother didn't serve it, you should not eat it". We have processed, and refined foods so much that many are Unrecognizeable to our digestive tract. No wonder many have Celiac Disease. Great reading, but long.

Open Original Shared Link


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Nancym Enthusiast

Well, I definitely agree that's the sort of thinking we should adopt toward food, but I think it doesn't go far enough. I don't really think we're well adapted to many of our neolithic foods. It takes a long, long time to adapt to new foods and I think the few thousand years we've had of eating grains isn't long enough to expect that we've adapted.

What really amazes me is that we're trying to make our pets grain eaters too. They've had even less exposure to them than we have!

Oh! Michael Pollan wrote a good book called "The Omnivore's Dilemma". I highly recommend it.

tarnalberry Community Regular

I like the historic political discussion. Gotta love how that hides behind so much in our country. Capitalism indeed...

blueeyedmanda Community Regular

Very good article, and it is true foods then are so much better than the junk that is put into them now.

Creative-Soul Newbie

Thank you for posting this article; this is along the lines of what my best friend and I have been saying for years! And most people wonder why they feel so "wonderful"... :blink:

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,011
    • Most Online (within 30 mins)
      7,748

    Shahin Arab
    Newest Member
    Shahin Arab
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Oh no, I'm sorry to hear about the accidental gluten! This article, and the comments below it, may be helpful:    
    • Karmmacalling
      I was born with celiac disease im 20 years old. And I've been gluten free my whole life. Yes my diet is 100 percent gluten free and no i don't eat at restaurants at all. I got glutened by a chips that was marked as gluten free but it wasn't the company said the packaging was old and the recipe was new. 
    • Scott Adams
      Welcome to the forum, the biggest source of cross-contamination would be eating our in restaurants--even ones that have a gluten-free menu. If your son was just recently diagnosed I'd recommend trying not to eat out during his healing period, which could last up to a year or more, depending on how much villi damage he had.
    • Scott Adams
      How long ago were you diagnosed with celiac disease? How long have you been gluten-free? Is your diet strict, and are you 100% gluten-free? Do you eat out in restaurants?
    • trents
      Key word, "gluten-like".  By the way, have you looked up Dr. Osborne's credentials and his background? He is a licensed nutritionist but his scientific? medical? clinical background is that of a chiropractor. He is not taken seriously by many experts in the medical and scientific community. If it is helpful to you to see these other cereal grain proteins as "gluten", I'm fine with that. The problem is, when you begin to promote that line of thinking to others, people get confused about what grains they actually need to avoid. About 10% of celiacs react to oat protein (avenin) like they do gluten (the protein in wheat/barley/rye). That is not news. But the vast majority of celiacs have no issue with these other cereal grains. If we start throwing around the term "gluten" to loosely embrace the proteins found in all cereal grains it's going to be very confusing to those just getting started who only need to avoid wheat/barley/rye. And it will also create a great deal of confusion in the restaurant industry trying to cater to that element of their customer base needing to eat gluten free.
×
×
  • Create New...