Gluten Wheat Lactose Free Range Pig Cheese

[gabrielconroy]

Yes, but saying "it's likely there are things out there yet to be discovered or fully understood" means the same thing as "everyone who says or believes they have a gluten allergy does, and it's not psychosomatic" doesn't follow at all.

[delet...]

 

 

pps - i bake a lot of fucking bread, it's great, cheap, and i don't eat way too much of it at once. self control, not fads, suck my diiick

 

Heads to your joint for some of that sweet sweet bread. Do you use a sour dough starters too? I was thinking about doing this but the idea of just letting things grow into the starter in this hot environment doesn't seem very savoury. So i've been scared off taking that next step to bready goodness.

 

 

you should try the no-knead approach . that's basically 100% sour-dough bread...almost hussle-free and top notch quality all around. depending on your flour, u can produce anything from ciabatta to spicy darkish rye bread.

 

that's the basic recipe..

 

http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=0

 

 

Cheers that looks awesome.

[gmanyo]

I do happen to have a friend who was constantly sick for years, doctors told him it might be gluten sensitivity and so he stopped eating gluten and it went away almost immediately.

[Uniret]

i started eating acid and it was really cool

[Guest fiznuthian]

Here's some interesting speculation by a cellular/molecular/developmental biologist's blog that I read.

 

I recall a study recently circulating that, unlike celiac disease itself, the occurance of a "gluten sensitivity" was found more common than previously thought. While a lot of people do avoid gluten now because it's a "fad" or whatever you want to call it, there are plausible mechanisms under which gluten may be of concern. For anyone who has or has had an autoimmune disease, especially one of the intestinal tract, it would be wise approach gluten with caution. If all else just don't go crazy with it.

 

The point of this post is that the intestines produce an enzyme, transglutaminase (TG) that normally protects the gut from toxic plant proteins, such as grain gluten, but modern food processing and antibiotics corrupt digestion of gluten to produce intestinal inflammation and a series of related autoimmune diseases including celiac, thyroiditis, diabetes, baldness and atherosclerosis.

Transglutaminase Links Proteins Enzymatically

Transglutaminase is a ubiquitous enzyme produced in the intestines, thyroid, heart, skin, hair follicles, etc. This enzyme attaches to a protein (TG + ProA ~~> TG-ProA) via amino groups extending from some of the protein's amino acids, e.g. lysine or glutamine, and then the enzyme replaces itself by another protein leaving the two proteins crosslinked (TG-ProA + ProB ~~> TG + ProA-ProB). Another alternative reaction is to leave the original glutamine without its amino group to yield glutamic acid residues.

Linking Proteins Makes Connective Tissue Tough

Transglutaminase is useful to crosslink the proteins in connective tissue. Proteins in basement membranes form a matrix by binding to the heparan sulfate sidechains of another basement protein, perlecan. The heparin-binding domains consist of basic amino acids that TG can react with to crosslink the proteins.

Linking Pathogen Proteins

Transglutaminase is also produced to crosslink the DNA/heparin/matrix polysaccharide-binding domains of pathogenic bacteria leading to aggregation, localization and death of the bacteria. Inflammation resulting from activation of the inflammatory transcription factor, NFkB, stimulates production of TG.

Gluten is a Plant's Way of Saying "Don't Eat Me!"

Gliadin is a protein component of gluten that contains long stretches of glutamine residues, i.e. it is a polyglutamine protein similar to the protein that causes Huntington's disease. Gliadin is an advantage as a storage protein for grain, because it is aggregated by the TG that protects the lining of the intestines of herbivores, such as humans, makes the animal sick and thereby discourages eating the grain. Aggregation of gliadin/gluten inhibits digestion of the grain protein and can leave TG bound to gliadin. Conversion of the polyglutamine stretches to polyglutamic acid stretches that are negatively charged, produces proteins that will bind to the positively charged heparan sulfates that circulate along the surface of intestinal cells leading to damage and inflammation.

Basic Triplet Leads to Antibody Production

Transglutaminase is also transported into cells, because it contains a region with a triplet of basic amino acids (...EPKQKRKLVA...). This internalization probably contributes to enhanced presentation of TG to the immune system for subsequent antibody production.

Transglutaminase is Inflammatory

Transglutaminase interaction on the surface of cells also activates, NFkB, the transcription factor responsible for inflammation. Thus, TG turns on inflammation and part of inflammation is the activation of the innate immune system that includes production of TG. This circular activation may produce autoinflammation that is associated with various forms of inflammatory bowel diseases.

Gluten Sensitivity is Normally Controlled By Gut Flora

Gluten sensitivity expressed by most people, is the intestinal response to the toxicity of gluten as it interacts with TG and causes inflammation. This inflammation will also result in immune presentation of both gliadin and TG, and production of antibodies to both. Antibody production will normally be controlled by regulatory T cells of the immune system, unless spreading inflammation in the gut and/or antibiotics destabilizes the gut flora and compromises regulatory T cell development in the intestines.

Anti-Glutaminase Antibodies Attack the Gut

Celiac results from uncontrolled production of antibodies to gliadin and TG with attack by the immune system on the aggregated gliadin/TG on the surface of the intestinal epithelium. Celiac flare ups in response to eating even small quantities of gluten lead to further inflammation of the gut and further disruption and simplification of gut flora.

Celiac Leads to Thyroiditis and Much More

Transglutaminase is also produced by the thyroid and celiac will develop into a more generalized autoimmune disease that results in Hashimoto's thyroiditis. TG production in the skin can result in skin rashes and may contribute to rosacea. The base of hair follicles contains TG involved in hair production, and may contribute to some forms of hair loss. Another substantial worry about the sequelae of celiac and gluten intolerance is the presence of TG in coronary arteries.

Antibiotics are Part of the Gluten Problem

Celiac and gluten sensitivity seem to be increasing with modern processing of grains and increased use of antibiotics. Wheat has been gradually changed by traditional breeding, but genetic engineering has not yet been developed for wheat. So, at least in this case, GM wheat cannot be part of the problem. Many recent studies show that antibiotics profoundly and permanently alter gut flora. As a result, the immune system, which is dependent on gut flora diversity is compromised, and various forms of autoimmunity and allergies develop.

Super Fine Flour Damages Gut Flora

Germ and bran are removed from all wheat before it is ground. This is true even for whole grain flours, which have some of the germ and bran added back after milling. Modern milling may be part of the gluten problem, because the flour is ground so fine that the grains of starch are broken. Broken starch grains are digested by pancreatic amylases in the upper intestines, whereas some of the starch from intact grains is digested by gut flora in the colon. Thus, modern wheat flour fails to feed gut flora like soluble fiber to produce short chain fatty acids, e.g. proprionic acid that supports Treg development; modern superfine flour supports autoimmune diseases and allergies.

Cultural Practices Make Gluten Safe

Wheat has been bred to produce bread as fast as possible from superfine flour. This rapid bread production eliminates the exposure of gluten to enzymes from both germinating wheat seed and fermenting bacteria, which are part of traditional bread making. Coarsely milled, traditional flour responds to soaking in water by activating enzymes that partially digest gluten, since gluten is a storage form of amino acids destined for the seedling. Sour dough starter, a mixture of bacteria that can ferment the starch and gluten into short chain fatty acids and bubbles of carbon dioxide, has been used traditionally to provide leavening and flavor to bread. Both flour and bacterial enzymes modify the structure of gluten to render it less toxic to the intestines. Cultural traditions insured that gluten would be systematically detoxified by enzymes during hydration and fermentation of dough prior to baking. Modern processing leaves wheat gluten in bread unmodified and toxic.

[chenGOD]

Basically, if everyone just ate a lot of dick, things would be a-ok.

[sheatheman]

As an atheist

 

"Man shall not live on bread alone."

 

*did not even glance at responses, gluten-free neurotics are the angriest form of crazy"

[fenton]

If gluten is so bad for your health, why do Italians have the second highest life expectancy? not only do they consume gluten but they use friggin flour that has shitloads extra gluten! and then they eat shit made from that flour every fucking day. Gluten is absolutely fine unless you're allergic to it.

 

Notice that in Spain, Italy etc they have a whole culture around dealing with the effects of gluten.

 

I love gluten, have had to resort to not eating it much, feels better man.

[ascdi]

Interesting theories about the cultural practices above. Inflammation is exactly what I was experiencing, and what I've been able to reduce by avoiding gluten and carbs.

 

Again, not that there ISN'T a ton of quackery about "the evils of inflammation" out there online (there totally is), but it's possible that it's a breeding ground for quacks and ALSO true. Just sayin'

[chenGOD]

More dick, less gluten, as the saying goes.

[chenGOD]

Well I mean the jizz is supposed to be a skin conditioner, not taken internally.

[Guest fiznuthian]

 

If gluten is so bad for your health, why do Italians have the second highest life expectancy? not only do they consume gluten but they use friggin flour that has shitloads extra gluten! and then they eat shit made from that flour every fucking day. Gluten is absolutely fine unless you're allergic to it.

 

Notice that in Spain, Italy etc they have a whole culture around dealing with the effects of gluten.

 

I love gluten, have had to resort to not eating it much, feels better man.

 

 

Yeah, not just spain either. Grain and legume based foods have been soaked, sprouted, or fermented before eaten in a lot of traditional cultures around the world.

 

My extremely in depth source ofcourse: http://www.fao.org/docrep/x2184e/x2184e00.htm

[Guest fiznuthian]

Also, to spare people the digging through that chunk of text.. while gluten is demonized a lot now, most people wouldn't have a clue what else can be present in various grains. Meet the anti-nutrients. It's likely some are not detrimental to our health, while others are quite capable of inhibiting absorption of nutrient. Especially so if you consume them a lot.

 

 

ANTINUTRIENTS AND TOXIC COMPONENTS IN CEREALS

Cereals and other plant foods may contain significant amounts of toxic or antinutritional substances. In this regard, legumes are a particularly rich source of natural toxicants including protease inhibitors, amylase inhibitors, metal chelates, flatus factors, hemagglutinins, saponins, cyanogens, lathyrogens, tannins, allergens, acetylenic furan and isoflavonoid phytoalexins (Pariza 1996). Most cereals contain appreciable amounts of phytates, enzyme inhibitors, and some cereals like sorghum and millet contain large amounts of polyphenols and tannins (Salunkhe et al. 1990). Some of these substances reduce the nutritional value of foods by interfering with mineral bioavailability, and digestibility of proteins and carbohydrates. Since legumes are often consumed together with cereals, proper processing of cereal-legume mixtures should eliminate these antinutrients before consumption (Chaven and Kadam 1989; Reddy and Pierson 1994). Relatively little is known about the fate of antinutrients and toxicants in traditional fermented foods.

Phytates

Phytic acid is the 1,2,3,4,5,6-hexaphosphate of myoinositol that occurs in discrete regions of cereal grains and accounts for as much as 85% of the total phosphorous content of these grains. Phytate reduces the bioavailability of minerals, and the solubility, functionality and digestibility of proteins and carbohydrates (Reddy et al. 1989). Fermentation of cereals reduces phytate content via the action of phytases that catalyze conversion of phytate to inorganic orthophosphate and a series of myoinositols, lower phosphoric esters of phytate. A 3-phytase appears to be characteristic of microorganisms, while a 6-phytase is found in cereal grains and other plant seeds (Reddy and Pierson 1994).

Tannins

Oligomers of flavan-3-ols and flavan-3,4-diols, called condensed tannins, occur widely in cereals and legumes (Haard and Chism 1996). These compounds are concentrated in the bran fraction of cereals (Salunkhe et al. 1990). Tannin-protein complexes can cause inactivation of digestive enzymes and reduce protein digestibility by interaction of protein substrate with ionizable iron (Salunkhe et al. 1990). The presence of tannins in food can therefore lower feed efficiency, depress growth, decrease iron absorption, damage the mucosal lining of the gastrointestinal tract, alter excretion of cations, and increase excretion of proteins and essential amino acids (Reddy and Pierson 1994). Dehulling, cooking and fermentation reduce the tannin content of cereals and other foods.

Saponins

These sterol or triterpene glycosides occur widely in cereals and legumes (Shiraiwa et al. 1991). Saponins are detected by their hemolytic activity and surface active properties. Although the notion that they are detrimental to human health has been questioned (Reddy and Pierson 1994), they have been reported to cause growth inhibition (Cheeke 1976).

Enzyme Inhibitors

Protease and amylase inhibitors are widely occurent in seed tissues including cereal grains. Trypsin-, chymotrypsin-, subtilisin-inhibitor, and cysteine-protease inhibitors are present in all major rice cultivars grown in California, although the individual inhibitor amounts are quite varaiable and are concentrated in the bran fraction (Izquerdo-Pulido et al. 1994). They are believed to cause growth inhibition by interfering with digestion, causing pancreatic hypertrophy and metabolic disturbance of sulfur amino acid utilization (Reddy and Pierson 1994). Although these inhibitors tend to be heat stable, there are numerous reports that trypsin inhibitor, chymotrypsin inhibitor, and amylase inhibitor levels are reduced during fermentation (Chaven and Kadam 1989; Reddy and Pierson 1994).

[A Reggae Lee Bowyer]

I love it when my piss smells of the food I've eaten. Unrelated but just saying..

[Guest fiznuthian]

Asparagus is a good one for that.. although i've read that a percentage of people can't smell the odor.
I definitely can and eating a good bit of it makes my pee stanky.

[A Reggae Lee Bowyer]

I can eat one tiny bite of asparagus and my piss will fucking reek of it for the rest of the day. Reminds me of my favorite chuck norris line.

When chuck norris drinks piss, his asparagus stinks.

[Soloman Tump]

+1 for asparagus wee smeller here. Even from a cuppa soup that contains dried flakes of it....

[baph]

Dunno, jizz is pretty glutinous looking. I definitely will not tell you to search a double penetration creampie where one guy finishes first and the other participant is left to foment the other man's deposit into a frightening froth. For kimchi makers out there who use glutinous rice flour to create a paste for the spices, the sight will be unfortunately familiar. Straight up dicks though--totally gluten free

 

 

lol

 

 

 

 

 

queues Drane

 

 

 

 

yep, still ruined

 

 

 

 

[Audioblysk]

The best thing to come out of this thread is the continuing love that chenGOD displays for the 'D'

Keep on tuggin, brother.

 

Basically, if everyone just ate a lot of dick, things would be a-ok.

More dick, less gluten, as the saying goes.

Well I mean the jizz is supposed to be a skin conditioner, not taken internally.