Corn Protein Offers Gluten-Free Alternative

Interesting subject, I had to look up spelt, had never heard of that type of grain, looks like it is a ancient grain with a nutty flavor and is a cousin to wheat. I wouldn't mind if the texture of the glutten-free bread is not as fluffy and light as wheat bread. I like the heavier texture of whole grain breads.

You're exactly on the money there.

In my experience most of those diagnosed with gluten intolerance, me included,

actually have other digestive problems, and 'celiac' is a part glamourous handle to tag to the problem. Much like the currently fashionable behavioural 'disease'.

Some people wear it with aplomb.

After 6 years of research on the general subject of nutrition to attend to my own problems, I have come to the firm conclusion that there is an insidious force out there ( $$$$$$$) telling people just about anything, so as to justify the expenditure of "change". Entrepreneurs always want to change things, to keep the customer expenditure going round. See fashion couture, cars, food 'fashions' et al.

Cheers,

Stu.

thats great.. what about the millions of people like me who are CORN intolerant, i can't even use foot power because the power that carries the active ingredients is corn flour.

Interesting thread.

The wife decided she would like to make polenta for a treat to go with a meal for friends. Nobody here was very certain what it was, with theories about rice and bulgar wheat, so I googled it and turns out it's Italian sudsa or mealie pap (indian corn), a cheap african staple (now) but well marketed as an expensive western dish.

Turns out that polenta was the root cause of pellagra a B3 vitamin deficiency, which can be overcome by alkali treatment of the mealiemeal, thereby releasing niacin availability. Does this imply that the corn in bread will be similarly treated or could it cause the same deficiencies?

I remember we had to have bread in Zambia which was largely maize based, darker than wheat bread but probably proportioned with scarce wheat.

Why do we need this soft mushy over processed bread? I remember that years ago, when the first whole grain fad began, sawdust was added to some dough mixes. And, why does my old grannie's hand kneaded recipe for white bread not show this musty smelling and mushy thing called high gluten flour. The consumption of pure and real cornbread is much more to my liking, too. I have preferred the grain breads for years and after reading the reports of processed white flour's first used to separate the royalty from the unwashed, I can see why are world is a state of constant posturing and threatening war like situations. The overly processed white flour puts my digestive tract into rebellion, and in both ways with no reason. I either can't or have trouble stopping trips to the loo.

Why is corn now not good for you? Corn has been and still is the number one food source in many countries. Mexico, Central America some South American Countries and the US. Corn has been here for hundreds of years and now is bad for our health?

Do you mean I will have to stop eating my Tortillas every morning, my tacos, my corn bread and all that good stuff made from good old corn? Are you going to tell me that the Mayans, Astecs and Pueblo Indians disssapeared because they ate too much corn?

There is definately something wrong here! How can we let this happen!

I found this article that gives a few reasons for the rise in gluten intolerance: our western diet of refined foods that have a high instance of processed grains and sugars. I just found high fructose corn syrup in my yogurt! Also, modern wheat is different from what was consumed hundreds of years ago.

I think it is the hidden sugars in our processed foods that are causing the problem in obesity, diabetes and gluten intolerance (autoimmune disorders) and not corn itself. And of course, the fact that we tend to eat too many carbs.

Blame Taco Bell for using the wrong corn in their taco shells! Is that why kids nowadays are big and fat from eating all that Corn Flakes?

What ablout the meat, poultry that we consume? Aren't they being fed corn to make them big and fat? Don't they carry this Glutein stuff and we eat them?

"Dr" Mercola, that is not fair.

Adverts such as this should be banned.

I signed up a while and was bombarded with offers for supplements from here and other sites.

I must protest.

Sorry, first time I read anything on his site, I will probably get bombarded too. Oh well, it was a good article. You can find a lot of info if you google "why gluten intolerance increasing"

Hey, no problem.

He did start the thoughts rolling and by Binging, I have learned a lot.

Again, no problem.

We have all done it.

What about corn liquor and/or mash.

And seriously, has anyone seen this site:

http://www.wheretofindmexicancoke.com/

Coke made with cane sugar instead of HFCS.

It seems that the staple of corn as food does not fit in with the HFCS for Hispanics.

It is sold here in Birmingham, AL at Piggly Wiggly Stores and I intend on trying it, even though I am not much of a soft drink person.