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Post by Montegriffo on Oct 29, 2023 11:43:18 GMT
Yes, … I agree we shouldn’t exaggerate the ‘harmful’ side to GM … but why is gluten intolerance on the rise in Europe and the UK if, as you strangely allege, very little GM food with boosted gluten is getting into our food chains? Because boosted gluten is achieved through regular hybridisation over many generations not genetic engineering in the GM sense. We still grow 19th century varieties of wheat on the farm which is low yield and low protein unfit for bread making through fermentation. It's fine for pastries or chemically leaven bread though. |
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Post by johnofgwent on Oct 29, 2023 17:14:46 GMT
oh i think i’d hire him in a heartbeat Very naughty John, but I like it. The simple fact is, if you look again at that video, there is a chap right at the front of the bus looking for exactly the situation suggested. And it is also quite obvious several of these jerks, seeing the driver was driving forward forcing their fellow eco terrorists to retreat SAT DOWN in the road hoping that the driver would be forced to stop, and when he was not so persuaded, several of their friends pulled them away before they went under the bus.
I see barely any difference between their antics and the scum who barricaded the university of wales during the winter of discontent.
A picket line chose to prevent the undertaker from collecting one of my admittedly distant great uncles from the University Hospital of Wales Morgue.
I rocked up and told the plod in front of the camera crew that i was going to drive a bulldozer through it and straight through the bloody doors too unless they were not opened because my grandmother was going to have the funeral arrangements she and her sisters had organised and paid for come hell or high water and I did just that. The pickets shouted a lot but they scattered when i came through and funnily enough just before i aimed the blade at the locked doors - they opened.
There is only one language these bastards understand.
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Post by johnofgwent on Oct 29, 2023 17:24:05 GMT
Yes, … I agree we shouldn’t exaggerate the ‘harmful’ side to GM … but why is gluten intolerance on the rise in Europe and the UK if, as you strangely allege, very little GM food with boosted gluten is getting into our food chains? I rather suspect it is more a case of the amount of it, or what else gets eaten with it, that needs to be taken into account. Oh did i mention the chorleywood bread process ? Here's a funny thing. When my grandmother was my grand daughter's age bread was made by bakers who used a process barely altered since the iron age, and guess what, a number of the things done to bread by real yeast actually break down the stuff, so while people were just as gluten intolerant in those days, first it wasn't "recognised" in that way as a disease in its own right and second we did not actually consume as much of it. As late as when *I* was coming up to my grand daughter's age this was still largely the case. The Chorleywood Bread Process that is used to create most of today's bread does not have the destructive effect on gluten that old school bread making did. So more of us are eating the stuff in greater amounts. It's not rocket science to work out how this pans out |
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Post by Ripley on Oct 29, 2023 17:36:44 GMT
Yes, … I agree we shouldn’t exaggerate the ‘harmful’ side to GM … but why is gluten intolerance on the rise in Europe and the UK if, as you strangely allege, no GM food with boosted gluten is getting into our food chains? Genetic modification isn't the deciding factor. Modern wheat strains are radically different from the strains grown a century ago. Genetic modification is easier than strain selection. You don't really know what you getting nowadays either way. Wheat has been noticeably modified even in the last few decades. I have some 35 year old wheat which I occasionally mill and even it seems much better than today's. |
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Post by Ripley on Oct 29, 2023 17:42:25 GMT
It was a generic ''your''. Not aimed at you personally. I have great sympathy for anyone genuinely gluten intolerant. Bread is amazing and life must be very dull without it. The paleo fanatics I refer to are so often just victims of the latest food fad and a royal pain in the arse for a chef. Cheers, and you are absolutely right I do miss bread, no more chip butties for one, or cakes and biscuits and all the other nice things with wheat flour in the recipe. I've even had to change my beer for GF beer, although GF Pear Cider makes a nice change especially after some work in the garden on a hot summers day. I sympathise. A family member was recently diagnosed with Celiac disease so I have just recently begun to test GF bread recipes which involved acquiring about sixteen alternative flours and other ingredients to add flavour and improve texture. Once I've found some palatable alternative to wheat bread, it's on to cakes next. I think that modifying expectations helps to adapt to life without wheat. There is quite a lot of information available online. |
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Post by zanygame on Oct 29, 2023 17:47:05 GMT
Does baron von pangu sound like Baron von Lotsov? Oh, I hope so! I've missed him! He went away to get cloned. He's Dolly the Baron. |
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Post by seniorcitizen007 on Oct 29, 2023 17:48:45 GMT
Excessive sweetness in the diet (from sugar and especially sweeteners like Sucralose) enhances "dream-like" thinking and leads to belief in conspiracy theories. Studies have shown that Stevia does not have this effect.
Some time ago there were reports that a significant percentage of the population of an American town were claiming to have had contact with aliens.The cause was said to be the effect of a locally produced Cola that was very high in sugar and caffeine.
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Post by Montegriffo on Oct 29, 2023 18:01:08 GMT
Yes, … I agree we shouldn’t exaggerate the ‘harmful’ side to GM … but why is gluten intolerance on the rise in Europe and the UK if, as you strangely allege, very little GM food with boosted gluten is getting into our food chains? I rather suspect it is more a case of the amount of it, or what else gets eaten with it, that needs to be taken into account. Oh did i mention the chorleywood bread process ? Here's a funny thing. When my grandmother was my grand daughter's age bread was made by bakers who used a process barely altered since the iron age, and guess what, a number of the things done to bread by real yeast actually break down the stuff, so while people were just as gluten intolerant in those days, first it wasn't "recognised" in that way as a disease in its own right and second we did not actually consume as much of it. As late as when *I* was coming up to my grand daughter's age this was still largely the case. The Chorleywood Bread Process that is used to create most of today's bread does not have the destructive effect on gluten that old school bread making did. So more of us are eating the stuff in greater amounts. It's not rocket science to work out how this pans out Modern harvesting practises have actually lowered the gluten content leading to it being artificially added. When you thrash the old fashioned way in a threshing drum like we do on the farm the wheat is cut when it is slightly green and then dries in the field in shocks. When it is cut green it has a higher protein content. When wheat is combine harvested it is cut after it has dried out completely because it is expensive to dry it out with blowers in the granary silos. It has less protein/gluten in it because of this. What they do to make up for this is isolate the gluten from a batch of wheat and add it to the flour at the milling stage. |
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Post by Montegriffo on Oct 29, 2023 18:04:46 GMT
It was a generic ''your''. Not aimed at you personally. I have great sympathy for anyone genuinely gluten intolerant. Bread is amazing and life must be very dull without it. The paleo fanatics I refer to are so often just victims of the latest food fad and a royal pain in the arse for a chef. Cheers, and you are absolutely right I do miss bread, no more chip butties for one, or cakes and biscuits and all the other nice things with wheat flour in the recipe. I've even had to change my beer for GF beer, although GF Pear Cider makes a nice change especially after some work in the garden on a hot summers day. Can you eat rye flour? It still has some gluten in it but I believe it is different from wheat gluten and some gluten intolerants can eat it. |
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Post by Montegriffo on Oct 29, 2023 18:15:04 GMT
Cheers, and you are absolutely right I do miss bread, no more chip butties for one, or cakes and biscuits and all the other nice things with wheat flour in the recipe. I've even had to change my beer for GF beer, although GF Pear Cider makes a nice change especially after some work in the garden on a hot summers day. I sympathise. A family member was recently diagnosed with Celiac disease so I have just recently begun to test GF bread recipes which involved acquiring about sixteen alternative flours and other ingredients to add flavour and improve texture. Once I've found some palatable alternative to wheat bread, it's on to cakes next. I think that modifying expectations helps to adapt to life without wheat. There is quite a lot of information available online. I've played with some of the commercially available GF flours. It works best with cakes but is no use for bread as the texture is dreadful and you have to add sugar or replace the yeast with chemical raising agents such as bicarbonate of soda or cream of tartar. Both of which affect the taste and you end up with something more like cake than bread. It doesn't work well for pastry either as it crumbles apart and is virtually impossible to roll out. White sauces turn into a dreadful glue like consistency if you use it as a roux. Wheat flour is just awesome in comparison and it's the gluten that is responsible IMO. There's no way around it, it just sucks to be gluten intolerant. |
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Post by Montegriffo on Oct 29, 2023 18:19:50 GMT
Cheers, and you are absolutely right I do miss bread, no more chip butties for one, or cakes and biscuits and all the other nice things with wheat flour in the recipe. I've even had to change my beer for GF beer, although GF Pear Cider makes a nice change especially after some work in the garden on a hot summers day. I sympathise. A family member was recently diagnosed with Celiac disease so I have just recently begun to test GF bread recipes which involved acquiring about sixteen alternative flours and other ingredients to add flavour and improve texture. Once I've found some palatable alternative to wheat bread, it's on to cakes next. I think that modifying expectations helps to adapt to life without wheat. There is quite a lot of information available online. One friend who has a version of Crohn's disease and has a very limited diet starts every day with pancakes made from ground almonds. They are his bread replacement quick snack. |
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Post by johnofgwent on Oct 29, 2023 18:26:08 GMT
I sympathise. A family member was recently diagnosed with Celiac disease so I have just recently begun to test GF bread recipes which involved acquiring about sixteen alternative flours and other ingredients to add flavour and improve texture. Once I've found some palatable alternative to wheat bread, it's on to cakes next. I think that modifying expectations helps to adapt to life without wheat. There is quite a lot of information available online. I've played with some of the commercially available GF flours. It works best with cakes but is no use for bread as the texture is dreadful and you have to add sugar or replace the yeast with chemical raising agents such as bicarbonate of soda or cream of tartar. Both of which affect the taste and you end up with something more like cake than bread. It doesn't work well for pastry either as it crumbles apart and is virtually impossible to roll out. White sauces turn into a dreadful glue like consistency if you use it as a roux. Wheat flour is just awesome in comparison and it's the gluten that is responsible IMO. There's no way around it, it just sucks to be gluten intolerant. oh god cream of tartar ! Revolting stuff. I cannot recall now what i was trying to prove but there was this recipe that included significant amounts of soft cheese and cream of tarter. Whatever it was i was trying to avoid, i decided death thorough non-avoidance was preferable to a life eating this muck so i think there's a jar with about a kilogram of the stuff slowly going damp in my kitchen cupboard |
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Post by Baron von Lotsov on Oct 29, 2023 19:27:14 GMT
The paleo fanatics I refer to are so often just victims of the latest food fad and a royal pain in the arse for a chef. I see Paleo quite differently. 'The modern diet' is a metabolic disaster for most people. Paleo is like an emergency intervention to push things hard in a different direction - ie to get weight down to normal and to get a properly working metabolism, gut biom again. The problems associated with bad diet are a gordian knot - overweight, slow metabolism, low motivation. Paleo is like a axe to cut one or two of these problems so something can be done. Paleo is drastic but it often produces results quickly and gives people motivation. People who claim to follow it relentlessly forever are probably exaggerating, but it does tend to allow people to drop their weight quickly It would be interesting if some on here reveal their weight. I'm about 12 stone and have been since becoming an adult. I've never been on a diet and just eat what I fancy. I never get ill, never get headaches or stomach upsets except for the odd mistake in eating out which I'm loathe to do these days. I can generally tell if my body is deficient in something or other so I will have a craving for it. It is my belief that many people are forced to eat things they should better stay away from. Like for example when someone has cooked it for you, you can't really say I'm not going to eat it. I find I can usually tell if something has an obnoxious ingredient in it as you don't get the same satisfaction and your stomach can feel a bit rough. It's about taking notice of this and changing what you eat accordantly. A good sense of taste also identifies nasty additives. We have learnt through evolution to find toxins have a bad taste. For example I stopped eating salmon when I noticed it tasted like industrial waste products. Years later I learnt that was what it did indeed contain! The moral is, you just can't trust the bastards. The other big health hazard is alcohol. I gave it up decades ago. |
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Post by Baron von Lotsov on Oct 29, 2023 19:39:42 GMT
By the way, going back to what I was saying earlier about Brits and competition from abroad, this is quite an amusing clip to watch. It's interesting because here we see the English, the Scots compete against the Muslims and the Singaporeans. I'd say it is a bit of a microcosm of the wider picture.
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Post by see2 on Oct 29, 2023 20:05:45 GMT
Yes, … I agree we shouldn’t exaggerate the ‘harmful’ side to GM … but why is gluten intolerance on the rise in Europe and the UK if, as you strangely allege, very little GM food with boosted gluten is getting into our food chains? When gluten intolerance kicked in for me I went around 3 years with no help from anywhere, no doctors or 'specialists' knew what was wrong with me. I had to work out what the problem was for myself. An early step was in the Library reading a book by an American Doctor who was getting a lot of stick by know all Doctors and specialists, his main comment that influenced me was "if you are having stomach problems, look to what you are putting into your stomach. I eventually took note of stomach problems I suffered for a few months when I was about 17 years old. It cleared up when I stopped eating mother's home made scones. When I asked what she put into her scones she said nothing special but she did use Hard Flour, I found out many years later that hard flour is extra high in gluten. I suspect that people in the past just had to get on with life, just as I did for 3 years, only now since Gluten problems have been exposed as such, then it is being recognised in people. Perhaps IBS is still waiting to be recognised as a gluten problem. |
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