I’ve long suspected that everyone has some degree of sensitivity to gluten, even if they’ve never been formally diagnosed and even if they don’t notice any overt symptoms after eating it. Now we have concrete evidence that non-celiac gluten sensitivity actually exists. My own story was that of a lifetime grain-eater who defended my “right” to eat grains until I was 47 – until the evidence was just too overwhelming to ignore. Once I gave them up as part of a 30-day experiment, lo and behold, my arthritis cleared up, my lifelong IBS went away, and my occasional GERD disappeared. Ditching grains, especially wheat, changed my life for forever and made me understand how easy it is for so many people to overlook this possible problem. A recent study, which I highlighted in Weekend Link Love, confirmed the existence of non-celiac wheat sensitivity. Subjects without the atrophied villi (tiny projects that line the intestines and help absorb nutrients) characteristic of celiac and without positive tests for various markers that indicate celiac experienced gluten-related symptoms after a blinded wheat challenge. It doesn’t give us much of a clue as to the prevalence of sensitivity, but it establishes that such a thing might exist among the general population.
The questionable foods just keep flowing in. As soon as I write a new “Is it Primal?” post, I’m inundated with new stuff to scrutinize. It’s like cutting the heads off the hydra (speaking of which, what are the nutritional qualities of hydra? talk about a sustainable animal food source). Luckily I like writing these posts, so they are probably here to stay. I hope you enjoy them. Well, let’s get on with it, shall we?
Today we’ll delve into the sordid inner world of the chia seed (of Chia Pet fame, yes), the dark underbelly of black rice, the hidden agendas of the refined avocado oil consortiums, the Communist North Korean plot to brainwash minds via sweet potato vermicelli consumption, and how strawberries might actually be trying to kill you (yeah, strawberries). Actually, we’ll just figure out if said foods are Primal or not.
To read The Straight Dope on Cholesterol: 10 Things You Need to Know – Part 1 click here.
To start at the beginning of Peter’s 10-part series click here.
It’s time for another edition of “Is It Primal?”, where I do my best to rescue certain foods from Primal limbo (if they deserve it) and banish others to Primal exile. And sometimes, I’ll keep a food languishing just because there’s really nowhere else to put it. This week I have five foods. Some, like sunflower oil and wheat germ, are quite common. There’s a good chance you have, or soon will, encounter them out there in the wild, and I hope to give you the tools to handle them. Other foods, like skyr and corn smut, won’t be quite so common (unless you’re a time traveler from 16th century Mesoamerica or an Icelander), but you never know when you’ll have the opportunity to eat some corn fungus and acidified cultured cheese yogurt. You want to be prepared. The last food isn’t really a food, but rather a supplement that attempts to replace a food.
As I figured it would, last week’s post on fat-adaptation generated a lot of comments and questions. I couldn’t answer all of them (maybe another time), so for today’s post, I tried to collate the most burning questions to arrive at a representative sample. That way I hit the major ones without making this one of those super long posts. If you feel I’ve missed any major ones, feel free to let me know in the comment section.
First up is the most basic of questions: how does one become fat-adapted? Some, probably most, of you have a good idea how to go about doing such a thing, but not everyone. And so, without further ado, let’s get to the questions:
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