Celiac Disease & Gluten Sensitivity with Dr. O'Bryan

Dr. O'Bryan gives a clear explanation of the disease and his opinion why gluten sensitivity and Celiac disease is a silent epidemic.

Celiac Disease & Gluten Sensitivity with Dr. O'Bryan
http://vimeo.com/33623034

The doctor says 7 out of 10 people have gluten sensitivity, although they may not exhibit associated gut symptoms.

What I'm wondering is what causes this sensitivity. Surely the grains toxic to those susceptible, are not toxic to all. In many traditional diets hardy grains of the millet family were used in daily diets and were reputed to build physical strength.

What gives? Could it be that the gut ecology of the susceptible modern population is disturbed? Could it be GMO varieties of these grains that cause problems. Maybe the mycotoxins due to long storage of these grains in the warehouses?

The bread that is used today and the way it's "processed" today is different than the past. Some quotes:

"Then move to GMO grains which do not respond the same way in the gut.

Finally the new yeasts which are horrible in digesting the grains but great in delivering GMO.

Reminds me of the big deal in Paris when the EU Medico Nuts came in and told the old Bakeries (open since 1600s) to dump their strain of yeast and use only approved GMO...
Also the technique of allowing the yeast to digest the grains overnight or longer had to be outlawed since it was unsanitary..You see since 15?? not one person got sick from that Bread but today it is a National Security issue.
Same as Raw Milk, we know that we have lived of Raw Milk products for tens of thousands of years but those became bad for us overnight...

Used to be that you would freshly grind the wheat with stones that contain calcium. That calc is enough of a PH change to allow the yeast to do its job. By having it all fresh ground you also get a ton of enzymes to help with the digestion process of the dough. Of course in non Organic flour you take the chance that the chemical will kill those enzymes before they have a chance to do anything. Really makes no diff when your Überyeast can do it all in under 30 minutes..

Anyone that has ever had a loaf of bread made the old fashioned way knows that the stuff sold today is cake not bread. Last I had outside of Europe was here:
http://www.terrabreads.com/about_us/faq_s/


BTW: Good picture of the protein structure of properly made bread


>>the "bread" of today is a chemical stew.

Needs margarine.. "


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