Hah! I actually really enjoyed this story today!!!! It was wonderful, Robb. Thank you!That said, the whole gluten scare that seems to permeate our nation… is….IMO very much overblown. Medically, I think very, very few folks have any sort of real gluten intolerance. It is just a “trendy” new medical issue to have. Please do not get me wrong… there are (a very, very limited number) of folks who may have a true, health-significant allergy to gluten…. but they are perhaps 0.01% of the population who proclaims to have issues with gluten. Again, wonderfully funny comic today, Robb!!!!8
Actually, he’s got the costume about right. I make seitan from wheat gluten, and it does indeed look like a brown lump. .(Of course it’s amusing that products like grape jelly boldly display GLUTEN FREE on their labels. The majority of “gluten free” products are just relabeled things that never had gluten to begin with. Poor gluten. Earlier this year, the British researcher whose work touched off the bogus gluten fears announced that he finished a subsequent study, and never mind, gluten wasn’t a problem after all.)
The pendulum swings — and sometimes meanders. The erroneous fat study led to the high carb era, which was WAY more dangerous. The bogus cyclamate study led to the WAY more dangerous high aspartame (et al.). The global cooling scare gave way to the global warming scare, etc, etc, etc….
I have a teen friend who has Celiac Disease. The “gluten free” fad has been of enormous help to him. I am saddened to hear that the products are being pulled from the shelves already.
That being said, the trend of folks going “gluten free” because it the latest fad is so darn irritating, mostly because it trivializes the very real consequences of gluten to someone who really does have Celiac Disease.
Gluten isn’t a blob, it’s a long stretchy molecule composed of glutenin, gliadin (the protein that the immune system reacts to in celiac disease), and water. Try again, Jojo.
Celiac disease can be life-threatening at its worst. It can cause debilitating diarrhea even if it is not “severe”. A lot of people did jump on the band wagon, thinking it was a healthier life-style, but wheat contains nutrients that are necessary for you if you do not have celiac disease.
Dr FoggIt depends on the elements. “Fish food and shot glasses” would not have enough gluten to affect; “rip and dip” would depend on the size of bread.
Here is how to find out if going gluten free is for you: try it. If after a month you do not feel any different or you do not feel as well, then go back to how you used to eat knowing you do not have a gluten sensitivity.
If you feel better, consider going gluten free and remember that gluten free alternatives are more expensive and higher in calories.
Squizzums about 9 years ago
Sigh
Pipe Tobacco about 9 years ago
Hah! I actually really enjoyed this story today!!!! It was wonderful, Robb. Thank you!That said, the whole gluten scare that seems to permeate our nation… is….IMO very much overblown. Medically, I think very, very few folks have any sort of real gluten intolerance. It is just a “trendy” new medical issue to have. Please do not get me wrong… there are (a very, very limited number) of folks who may have a true, health-significant allergy to gluten…. but they are perhaps 0.01% of the population who proclaims to have issues with gluten. Again, wonderfully funny comic today, Robb!!!!8
MeGoNow Premium Member about 9 years ago
Actually, he’s got the costume about right. I make seitan from wheat gluten, and it does indeed look like a brown lump. .(Of course it’s amusing that products like grape jelly boldly display GLUTEN FREE on their labels. The majority of “gluten free” products are just relabeled things that never had gluten to begin with. Poor gluten. Earlier this year, the British researcher whose work touched off the bogus gluten fears announced that he finished a subsequent study, and never mind, gluten wasn’t a problem after all.)
Comic Minister Premium Member about 9 years ago
Hee hee hee!
choo choo willy about 9 years ago
Be afraid, be very afraid.
Lamberger about 9 years ago
The pendulum swings — and sometimes meanders. The erroneous fat study led to the high carb era, which was WAY more dangerous. The bogus cyclamate study led to the WAY more dangerous high aspartame (et al.). The global cooling scare gave way to the global warming scare, etc, etc, etc….
JanLC about 9 years ago
I have a teen friend who has Celiac Disease. The “gluten free” fad has been of enormous help to him. I am saddened to hear that the products are being pulled from the shelves already.
That being said, the trend of folks going “gluten free” because it the latest fad is so darn irritating, mostly because it trivializes the very real consequences of gluten to someone who really does have Celiac Disease.
strickmaedel about 9 years ago
Gluten isn’t a blob, it’s a long stretchy molecule composed of glutenin, gliadin (the protein that the immune system reacts to in celiac disease), and water. Try again, Jojo.
Dani Rice about 9 years ago
Celiac disease can be life-threatening at its worst. It can cause debilitating diarrhea even if it is not “severe”. A lot of people did jump on the band wagon, thinking it was a healthier life-style, but wheat contains nutrients that are necessary for you if you do not have celiac disease.
Dr_Fogg about 9 years ago
We have special cups for gluten free bread for Sacrament.
hippogriff about 9 years ago
Dr FoggIt depends on the elements. “Fish food and shot glasses” would not have enough gluten to affect; “rip and dip” would depend on the size of bread.
Phatts about 9 years ago
I think I’ll add to my website that my software is gluten-free.
IQTech61 about 9 years ago
Here is how to find out if going gluten free is for you: try it. If after a month you do not feel any different or you do not feel as well, then go back to how you used to eat knowing you do not have a gluten sensitivity.
If you feel better, consider going gluten free and remember that gluten free alternatives are more expensive and higher in calories.
IQTech61 about 9 years ago
And gluten free can taste like a cross between cardboard, stall mashed potatoes and sawdust…