Today is April 7,
and the April showers are still decidedly on the solid, white side. I thought
about blogging on this extended winter, but decided it was too much of a downer
this late in the winter. Instead, I am going to blog about the other hot topic,
Food. Many people are going cold turkey off of their “vice” foods, and BadBaker
is putting out some very reasonable rants. A year ago I had a major cleanup of
my diet when I went off wheat products as part of finding controls for my COPD.
This year, I am only doing a cleanup of minor parts of my eating and drinking.
I have given up cheap coffee from the machine at work, but maintain my 1 cup of
high quality latte in the morning before leaving home. I am attempting to
increase my water intake, and have put a large water container on my desk at
work, so have no excuses not to drink when It is right in front of me. We have
not bought boxed wine now in months, instead reverting to the more primitive
style of purchasing wine in glass bottles (the better ones have screw top
lids).I am keeping up my chocolate intake, as I think that quality chocolate is
healthy (cheap chocolate has a lot of other junk added to keep the price down).
Mr Repay posted a rant by another baker on gluten,
and the evils of self diagnosis. Now as one of those self diagnosed gluten
sensitive people, I had to respond. There are a couple of points to bring up, such
as “is it gluten?” or something else? I have to agree on that point, it could
be gluten, it could be something else in the modern wheat plant, or it could be
fallout from the mind control drugs that the CIA adds to jet fuel when forming
Chemtrails (the last one is plausible only because of observing the one and
only baker I know, as bakers would obviously have a higher exposure to any such
mind control drugs). The fact is that “wheat” as currently found on the grocery
store shelf is not the wheat that Bruce Lee and Chuck Norris ate as children.
In the 1960’s, a primitive form of genetically modifying plants was used on wheat;
this was called the “Green Revolution”. The yield from wheat went up ten-fold
per acre, and we went from 3 billion persons on earth, many on the edge of
starvation, to over 7 billion, again with a large percentage on the edge of
starvation. What the defenders of gluten gloss over is that it is not the same
plant (for instance it produces twice as much gluten, and prefers huge doses of
chemical fertilizers to grow). This is not the plant that man has been
cultivating for thousands of years, it is a product of modern laboratories,
that has a superficial resemblance to historical wheat. The other item is that
gluten sensitivity is not like pregnancy, as in you can be “a little bit”
sensitive to wheat, not just insensitive or Celiac. So before you jump on the
bandwagon, do what I did, and try going without for a month. If you feel
better, maybe a self diagnosis is in order, and you change your eating habits. As
far as self diagnosis goes, sometimes you don’t need a PhD and malpractice
insurance, just some common sense. I have self diagnosed many things, such as
hitting oneself in the head with a hammer is a bad thing, and I no longer engage
in that behavior.
So have a really
good cup of coffee, a nice glass of wine, some excellent dark chocolate, and be
glad, that despite the solid precipitation, we don’t have earthquakes.
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