David Custis Kimball - blog
You: Why Dave; why now?
Me: Well, I've a two talented kids; the younger said, 'Stop with the lectures.' Then asked, 'Dad, can I help you set up a blog?' Moments later, Me: 'OK, that's a great idea, thinkin' they might just read it someday.
me ---> 'Gaarr of Blog' <---
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An Unmapped Ponderocity:
To say: '"He is a man of truth," is to say nothing; to say: "He is a man of of," is to state an elementary truth of logic.'
Winston Davids, 1969 - Trinity College Valedictorian - 1970; known endeavor: actuarial contributions to The Donald; since has contacted me and sadly is quite ill. Ask prayers for recovery; thanks for his brilliance and music.
| website-hit-counters.com |
Are we being too tolerant of gluten-intolerance? - By Daniel Engber - Slate Magazine
Food, Law, Science
Good God, HOLD THE GLUTEN
I fell upon this story randomly, and even more randomly discovered this quote.
Here’s the rub: Gluten is used as a filler. It’s taken out of ‘Gluten-Free’ foods and then Ueber Inserted into other foods, especially breads.
Those sneaky bastards, not only are they charging you more, much more for the gluten-free foods, but they take it and put it in ‘premium breads’ that still cost a lot. I remember as a young guy, when ‘high fiber’ breads came into vogue: looking at the ingredients they listed cellulose, which is short for wood chips. Oat bread was part Oak bread. Never sold me.
A good friend has a gluten problem, and recently discussed it with me. Wow, it’s a terrible thing and could go on for a long time undetected with disastrous results. Imagine eating bread with extra gluten.. wow. I smell a lawsuit .. or is that just me, not having bathed in awhile?
Here’s some facts: Looking a Mueller’s Thin Spaghetti …. no gluten is listed and Semolina and Durum Flour are the only ‘wheat’ varients listed. I don’t know how much gluten is in these flours.. later.
Arnold Oatnut Whole Grains Bread has listed various wheats and Gluten is the 8th listed ingredient, just before Hazelnuts and after Yeast. So not too much extra, right?
Nature’s Own Honey 7 Grain has various wheats and mixed wheats as the other, but Gluten is the 4th listed ingredient, just after the Enriched Flour and before Brown Sugar, Honey, Sunflower seed kernels, Yeast. My bet is that there’s a lot more Gluten in this bread, given that probably about the same amount of Yeast is used to make most breads.
Oh yea, everybody knows that the ingredients are listed in the order of weight within the product, right?
Arnold 100percent Whole Wheat lists Gluten as the 4th ingredient just after Sugar and just before Yeast. So although it’s the 4th, it’s still just less than Yeast. OK good, right?
Well basically this whole thing kind of stinks. If you are borderline, you can really be pushed off the edge with the wrong bread.
Pasta seems better. Now let’s look at Pita Breads; Toufayan Whole Wheat, where Yeast is the 4th ingredient and there is no Gluten added. So PITA AND PASTA PASS, at least no liability as to EXTRA GLUTEN to crap out.
