Re: Wheat allergy and diabetes. Is there a connection?


"Billy" <wldbilly@xxxxxxxxxxxxx> wrote in message
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In article <h7ddol$uta$1@xxxxxxxxxxxxxxxxxxxxxxxxxx>,
"Julie Bove" <juliebove@xxxxxxxxxxx> wrote:

"Billy" <wldbilly@xxxxxxxxxxxxx> wrote in message
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In article <h7c7rd$mam$1@xxxxxxxxxxxxxxxxxxxxxxxxxx>,
"Julie Bove" <juliebove@xxxxxxxxxxx> wrote:

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In article <h7a7qk$v8u$1@xxxxxxxxxxxxxxxxxxxxxxxxxx>,
"Julie Bove" <juliebove@xxxxxxxxxxx> wrote:

http://www.foodproductiondaily.com/Publications/Food-Beverage-Nutrition/
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vigator.com/Science-Nutrition/Could-wheat-allergy-play-a-role-in-diabete
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lopment/?c=e%2FsaIfN8LJPAdWYjyNV%2Fgg%3D%3D&utm_source=newsletter_daily&
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Since we are on about wheat . . .

http://articles.mercola.com/sites/articles/archive/2009/03/26/The-Little-
Known-Secrets-about-Bleached-Flour.aspx

The Little-Known Secrets about Bleached Flour...
by Dr. Mercola

It has been shown that alloxan is a byproduct of the flour
bleaching
process, the process they use to make flour look so ³clean² and --
well,
white. No, they are technically not adding alloxan to the flour --
although you will read this bit of misinformation on the Internet.
But,
they are doing chemical treatments to the grain that result in the
formation of alloxan in the flour.

Alloxan, or C4 H2O4N2, is a product of the decomposition of uric
acid. It is a poison that is used to produce diabetes in healthy
experimental animals (primarily rats and mice), so that researchers
can
then study diabetes ³treatments² in the lab. Alloxan causes diabetes
because it spins up enormous amounts of free radicals in pancreatic
beta
cells, thus destroying them.

Beta cells are the primary cell type in areas of your pancreas
called islets of Langerhans, and they produce insulin; so if those
are
destroyed, you get diabetes.

There is no other commercial application for alloxan -- it is
used
exclusively in the medical research industry because it is so highly
toxic.

Yeah, but Mercola'a a quack.
Yeah, and an invective isn't an argument. It's best left to less
cerebral types.
Do you have more than what's in Wikipedia about Mercola?
http://en.wikipedia.org/wiki/Joseph_Mercola
You don't believe that bleaching flour with Cl2 creates alloxan?
You don't think the levels of alloxan are notable?
You don't think that anything Mercola says is true?

I understand that some people eat bleached white flour. If there is a
problem with it, don't you think it should be discussed?

I don't know anything about any of that. I believe that most people here
do
not eat bleached white flour. My daughter is allergic to wheat. So we
don't eat wheat flour of any kind. I mainly buy rice flour. It isn't
bleached.

When I did buy wheat flour, I bought unbleached. I never used to eat
bread.
My mom considered it poison. I eat it occasionally now. Very
occasionally.
Seeing as how I am allergic to dairy, eggs and almonds that makes most
commercially prepared bread off limits for me. What I do eat, when I do
buy
it does not contain bleached flour.

I was adding to a thread about wheat flour. Apparently, it isn't
applicable to you. That doesn't mean I shouldn't post it, does it?


As for Wikipedia, anyone can write or modify the entries there. So it is
not to be believed. It can have the correct information, but it can just
as
easily have the wrong information.

Right or wrong, it doesn't appear that you have read it.


I don't think you'll find too many folks here who like Mercola. Many
years
ago I read some of what Mercola wrote and found too much wrong stuff to
believe what he says.

As the old saw goes, even a broken clock is right twice a day.

http://en.wikipedia.org/wiki/Joseph_Mercola
"Foods he recommends avoiding include pasteurized milk, homogenized
milk, most fish (due to mercury content), trans fats, certain processed
vegetable fats (such as corn and canola oil), unfermented soy products,
artificial sweeteners, sugar, starches, and for those with elevated
insulin levels (such as anyone who is overweight, diabetic, or has high
blood pressure or high cholesterol) he also advises avoiding all grain
products (including "even whole unprocessed grains, and alternative
grains like quinoa, amaranth, millet and teff"), fruit juices (including
fresh-squeezed fruit juices), and canned, packaged or artificial foods."

Is he wrong?

Yeah. Artificial sweeteners are not bad.

<snip>


.

Relevant Pages

  • Re: Wheat allergy and diabetes. Is there a connection?
    ... It has been shown that alloxan is a byproduct of the flour bleaching ... Do you have more than what's in Wikipedia about Mercola? ... My daughter is allergic to wheat. ...
    (alt.support.diabetes)
  • Re: Wheat allergy and diabetes. Is there a connection?
    ... It has been shown that alloxan is a byproduct of the flour bleaching ... Do you have more than what's in Wikipedia about Mercola? ... You don't believe that bleaching flour with Cl2 creates alloxan? ...
    (alt.support.diabetes)
  • Re: Wheat allergy and diabetes. Is there a connection?
    ... It has been shown that alloxan is a byproduct of the flour bleaching ... Do you have more than what's in Wikipedia about Mercola? ... You don't believe that bleaching flour with Cl2 creates alloxan? ...
    (alt.support.diabetes)
  • Re: Wheat Beers from Flour
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    ... When trying to convert Ed Wood's recipe to freshly-milled, 100% whole grain, I tried several times to make it using the "no knead" technique. ... I then went to the local health food store and bought some hard winter red wheat. ... my results had been inconclusive on the subect of using vital wheat gluten in whole grain breads. ... I used 5 different flours, two store-bought white flours, one store bought whole wheat flour, and two home ground whole wheat flours. ...
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