Quote:
Originally Posted by Praxeas
Coadie, you're the one being dishonest with what pel said.
First of all to those that have allergies to Gluten, yes it is a poison to which oddly enough you admitted!
Second Pel did not say "wheat is a poison".
Here is what he said
The result is that our bodies are inundated with unneeded calories and gluten at such high levels that more and more of our population is being "poisoned" by one of nature's most nutritious plants.
Pel also commented on how we have bred selected varieties AND refined it, and unless you've just been brain dead for the last several years, refined wheat is a high glycemic source which has contributed to obesity and diabetes.
If anyone is being dishonest and lying, it's you Coco. Your sophomoric attempt to come out better than probably the most intelligent person on this board back fired.
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Looks like you are trying to fake knowledge of flour milling. When you pretend, the way you use words gives it away. They are called flour mills and not wheat refineries.
It is not a poison created at the "refining steps"
If you insist it is, please share with me the chemical formula for the poison.
What you struggle with is the concept celiac disease. It is not caused by increase in gluten in wheat. (which is an unsupported assertion by you and pel to begin with) Your digestive tract Doesn't really care if the bread was 12 or 13.5% protein. The celiac disease is related to the protein portion of the wheat or even oats that have some gluten on the flour.
If you want to act educated, consider celiac disease or some other enteritis is an illness and the wheat breeders and flour millers play no part in explaining the etiology of the illness.
Pel and praxeous are a little short of understanding again.
Pels claim must have darwiniac origins. bleached flours are actually higher in starches and lower in proteins.