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Told you so… again

Friday, March 10, 2017 19:42
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(Before It's News)

Well, the writing on the wall is now appearing for the latest ‘Gluten free’ fad diet in a recent study of 30 years data. Well, colour me surprised. Not. Another fad diet bites the Broccoli.

That’s the thing with fad diets, they take little or no notice of actual facts. Now if you have the flattening of villi in the small intestine that indicates Coeliac disease, a lot of Gluten is not fun. Lots of abdominal issues including distension, dire rear, discomfort and a tendency to huge flabby woof-woofs await (As well as upping your ‘Carbon Footprint’). Besides, that’s only a problem for the one percent of the population with a genetic predisposition to the disease who have to lay off the sarnies. The rest of us are quite safe. Although too high a proportion of grain based food in the diet isn’t the best thing for you, so maybe cutting back on the breads and pastries isn’t that bad an idea. As for too much Gluten causing Coeliac disease, well, doubt has been cast upon that assertion.

According to the head of the study behind this news item, Dr Geng Zong, a ‎Research Fellow at the Harvard School of Public Health, Boston:

“Gluten-free foods often have less dietary fiber and other micronutrient [such as vitamins and minerals], making them less nutritious and they also tend to cost more,”

Which is what we see in the supermarkets, like with the fad over ‘Superfoods’ and the otherwise inedible Kale, which some people rave about. ‘Rave’ being the operative word here, or maybe ‘unhinged’ would be better. Fixating on one’s diet to the exclusion of all else isn’t good for you, physically or mentally. That way lies OCD.

As for Kale, it’s one of those things I was once persuaded, much against my good judgement, to eat. But honestly after one prickly mouthful found wasn’t worth the effort. I’d class it as one of those foods you only need to eat if there’s nothing else in the larder and every shop within a fifty mile radius has sold out and shut down for the next forty eight hours. Yes, it’s got minerals and vitamins, but so has a brick. Oh yes, and depending upon where it’s grown, can contain significant levels of the toxic metal Thallium. I’m told that it used to be popular in Scotland. Which would explain much about the Scots.

Now if you’ll excuse me, I’ve got a nice brace of steaks ageing in the fridge calling my taste buds. That’s a low gluten diet fixation with flavour.



Source: https://billsticker.wordpress.com/2017/03/10/told-you-so-again/

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