Good news! This article has been replaced by an expanded and updated article on the same subject. You can read it by clicking HERE!
Good news! This article has been replaced by an expanded and updated article on the same subject. You can read it by clicking HERE!
“..many prepper foods are pretty big on the ‘processed’ scale. The problem is that means there are many, many ingredients in each food.”
No, this is a false statement.
There is nothing in the term “processed” that even implies the addition of any ingredients.
Although sodium and other preservatives CAN be added, “processed” does not mean they HAVE been added.
Simply cooking or dehydrating food are examples of processing.
“Another fifteen percent of the population or so are demonstrably sensitive to gluten, but not allergic..”
And that is a bold faced lie. So heinous is that lie that it removes any credibility from the author of this despicable article.
Lying?
Seriousy? Why in heavens name would we “lie”? We’re not selling anything, we have ZERO reason to lie. There’s no political agenda on this site, because we don’t ALLOW politics on this site.
Spice’s article is based on research, documented and peer reviewed. research, done by independent scientists who don’t have anything to sell either.
We’re not going to LIE to anybody, that’s just offensive.
If you have verifiable data to backup your claim as to why what is written here is wrong, then by all means please post it and disagree.
There’s no need to call names, that’s kinda 7th grade, don’t you think?
Seriously, that’s just rude.
Disagree yes but there’s no call to be an ass about it.
It’s true that simply grinding and dehydrating foods are processed. I do not consider them “pretty big on the ‘processed’ scale” however, By ‘pretty big on the scale’ I meant heavily processed, including the high ingredient lists mentioned.
VocalPatriot, I was not lying. Why on earth would I do that? I’ve nothing to gain here; just trying to help people understand some things. Might I be wrong? Yes, that does happen. You can find numbers all over the map when you look for prevalence for gluten disorders. I went with 15% as being on the high end of the estimates I consider credible, using IBS rates as that disorder so often resolves on low-gluten diets. The real rate might well be lower (6% comes up a lot) but I doubt it’s higher. I went with the high end estimate as there’s no particular harm in reducing gluten intake for other reasons. Here’s a sample of the places from which I drew my data:
Elli, L., Branchi, F., Tomba, C., Villalta, D., Norsa, L., Ferretti, F., … Bardella, M. T. (2015). Diagnosis of gluten related disorders: Celiac disease, wheat allergy and non-celiac gluten sensitivity. World Journal of Gastroenterology : WJG, 21(23), 7110–7119. http://doi.org/10.3748/wjg.v21.i23.7110
Biesiekierski, J. R., & Iven, J. (2015). Non-coeliac gluten sensitivity: piecing the puzzle together. United European Gastroenterology Journal, 3(2), 160–165. http://doi.org/10.1177/2050640615578388
Salty and Spice,
I have always found you to provide your quoted information either in the article or upon request. I pray vocal patriot was only having a bad day.
Blessings,
Big Boy in MO.