did you bother to watch the video, they are agreeing with you
Cowspiracy - Netflix Documentary
- Thread starter Brown_Pride
- Start date
In my case you are preaching to the choirSo no one commenting in here actually watched the documentary in the op, right?
and there is evidence that gluten is good for you IF you don't have the sensitivity issues
you could spend a lifetime reading research articles evincing that all meat causes cancer and heart disease
there are people out there that do this already
they are called Animal Nutritionists they exist and actually run the real experiments to find out whats what instead of some goofy documentaryok
like I said it's your lifebut you can't just come out here and condescend to people who know more than you about the topic and just electric slide your way out.
You want it to be one way, but it's the other way
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Can you show me what documentary I posted?there are people out there that do this already
why is it goofy?
hint: you may want to check it out before you comment. just a thought
you willyoure ridiculous
ill regret these words he says
and hopefully you will be adult enough to apologize once you do
AyahuascaSippin
Good Vibrations
again, its a grey area mainly due to a lack of acceptance/willingness from professionals to research it fully and a lack of understanding of how to identify a gluten sensitivity.
New research clinches it: non-celiac gluten sensitivity is real
By Dr. Davis | October 28, 2015
At the United European Gastroenterology Week 2015 in Barcelona, Spain, Dr. Giovanni Barbara from the University of Bologna reported exciting new findings concerning so-called non-celiac gluten-sensitivity, NCGS, and irritable bowel syndrome, IBS.
They studied the blood levels ofzonulin protein in each of these conditions and in celiac disease. Readers of the Wheat Belly books may recall that Dr. Alessio Fasano and his team, while working at the University of Maryland, deciphered the complex pathway by which the gliadin protein of wheat, rye, and barley triggers release of zonulin protein into the blood. Zonulin also plays a crucial role in modulating intestinal permeability and initiating autoimmune conditions such as rheumatoid arthritis, type 1 diabetes, and multiple sclerosis, and may also play a role in triggering asthma. Higher levels of zonulin protein in the bloodstream suggest increased levels of abnormal intestinal permeability and greater potential for an autoimmune condition. It also suggests that the gliadin protein of grains underlies this effect, since so few other factors increase zonulin levels.
By measuring the blood levels of the zonulin protein as a marker for the degree of intestinal permeability, Barbara and his team found that the highest zonulin levels were found in the people with celiac disease (0.033 ng/mg), levels in people with NCGS (0.030 ng/mg) were only slightly less, and lower in IBS (0.012 ng/mg). The mean level in healthy volunteers with none of these conditions was 0.007 ng/mg. It means that the level of abnormal intestinal permeability triggered by the gliadin protein is nearly identical in people with celiac disease and NCGS. It also means that people with IBS do not just have a “functional” disorder, i.e., a condition with symptoms but no identifable abnormality, but do indeed have some degree of abnormal intestinal permeability over and above that of people without IBS.
Oddly, though not surprisingly, Dr. Barbara stated: “Hopefully, our work will lead to new diagnostic and therapeutic strategies for patients with these and possibly other autoimmune conditions.” In other words, measuring zonulin levels in other conditions may turn up abnormal levels of intestinal permeability in those conditions, as well, and that opportunities may open for new drug development.
If you ask me, if the whole mess was started by ingesting the gliadin protein of wheat, rye, and barley, well,why not just stop eating wheat, rye, and barley?
By the way, the above graphic is an illustration showing the structure of the gliadin protein and what Dr. Fasano calls “gliadin motifs” that are responsible for its varied and destructive effects: Mapping of α-gliadin motifs exerting cytotoxic activity (red), immunomodulatory activity (light green), zonulin release and gut-permeating activity (blue), and CXCR3-IL-8 release in CD patients (dark green). It’s a darned nasty protein with a host of health-damaging effects not restricted to celiac disease, but a protein we are told to eat more of every meal, every day.
Diagnosis of Non-Celiac Gluten Sensitivity | Beyond Celiac
How can I get tested for non-celiac gluten sensitivity?
Currently, there are no recommended methods to test for non-celiac gluten sensitivity. Some doctors offer saliva, blood or stool testing. However, these tests have not been validated and are therefore not accepted.
this is still not saying that most people have itagain, its a grey area mainly due to a lack of acceptance/willingness from professionals to research it fully and a lack of understanding of how to identify a gluten sensitivity.
New research clinches it: non-celiac gluten sensitivity is real
By Dr. Davis | October 28, 2015
At the United European Gastroenterology Week 2015 in Barcelona, Spain, Dr. Giovanni Barbara from the University of Bologna reported exciting new findings concerning so-called non-celiac gluten-sensitivity, NCGS, and irritable bowel syndrome, IBS.
They studied the blood levels ofzonulin protein in each of these conditions and in celiac disease. Readers of the Wheat Belly books may recall that Dr. Alessio Fasano and his team, while working at the University of Maryland, deciphered the complex pathway by which the gliadin protein of wheat, rye, and barley triggers release of zonulin protein into the blood. Zonulin also plays a crucial role in modulating intestinal permeability and initiating autoimmune conditions such as rheumatoid arthritis, type 1 diabetes, and multiple sclerosis, and may also play a role in triggering asthma. Higher levels of zonulin protein in the bloodstream suggest increased levels of abnormal intestinal permeability and greater potential for an autoimmune condition. It also suggests that the gliadin protein of grains underlies this effect, since so few other factors increase zonulin levels.
By measuring the blood levels of the zonulin protein as a marker for the degree of intestinal permeability, Barbara and his team found that the highest zonulin levels were found in the people with celiac disease (0.033 ng/mg), levels in people with NCGS (0.030 ng/mg) were only slightly less, and lower in IBS (0.012 ng/mg). The mean level in healthy volunteers with none of these conditions was 0.007 ng/mg. It means that the level of abnormal intestinal permeability triggered by the gliadin protein is nearly identical in people with celiac disease and NCGS. It also means that people with IBS do not just have a “functional” disorder, i.e., a condition with symptoms but no identifable abnormality, but do indeed have some degree of abnormal intestinal permeability over and above that of people without IBS.
Oddly, though not surprisingly, Dr. Barbara stated: “Hopefully, our work will lead to new diagnostic and therapeutic strategies for patients with these and possibly other autoimmune conditions.” In other words, measuring zonulin levels in other conditions may turn up abnormal levels of intestinal permeability in those conditions, as well, and that opportunities may open for new drug development.
If you ask me, if the whole mess was started by ingesting the gliadin protein of wheat, rye, and barley, well,why not just stop eating wheat, rye, and barley?
By the way, the above graphic is an illustration showing the structure of the gliadin protein and what Dr. Fasano calls “gliadin motifs” that are responsible for its varied and destructive effects: Mapping of α-gliadin motifs exerting cytotoxic activity (red), immunomodulatory activity (light green), zonulin release and gut-permeating activity (blue), and CXCR3-IL-8 release in CD patients (dark green). It’s a darned nasty protein with a host of health-damaging effects not restricted to celiac disease, but a protein we are told to eat more of every meal, every day.
Diagnosis of Non-Celiac Gluten Sensitivity | Beyond Celiac
How can I get tested for non-celiac gluten sensitivity?
Currently, there are no recommended methods to test for non-celiac gluten sensitivity. Some doctors offer saliva, blood or stool testing. However, these tests have not been validated and are therefore not accepted.
all it is saying is that potentially there is a subsegment of the population that has gluten sensitivity without the gliaden sensitivity
Currently doctors even tell people who avoid gluten, and therefore avoid wheat in general, to load up on wheat before gliaden/celiac sprue testing; since avoiding all wheat will mask the sensitivity.
AyahuascaSippin
Good Vibrations
I am a big fan of his because he sticks to the research solely and analyzes the quality of the articles, in order to weed out industry shills
I found this article on non-celiac gluten sensitivity interesting
Is Non-Celiac Gluten Sensitivity a Real Thing?
ok so what is my position then
bruh. your link tho
good answerok so what is my position then