Thread: Kimmel Calls out the Gluten-Intolerant Ignoramusus

Serious question.

I read "Wheat Belly." The wheat we eat is not the same as the wheat our grandparents ate. I do not think it is healthy.

But is the "Intolerance" really an intolerance for most? Is it a condition for a few, and basically a term people falsely and ignorantly claim because it's become vogue?

I think it's basically confused with reducing and/or avoiding Carbs.

'Do you know what gluten is'? Jimmy Kimmel asks four dieters why they have gone 'gluten-free'... and they can't explain it

Talkshow host Jimmy Kimmel asked series of dieters what gluten is
None of them had an answer, yet they still say they are intolerant
He says in LA eating gluten is considered worse than Satanism

By LEON WATSON
PUBLISHED: 9 May 2014

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Lots of people say they're intolerant to it, but most of them don't even know what it
And, at least according to his research, it seems he is right.
On his late-night show Jimmy Kimmel Live, the presenter said: 'I don't know if it's just here in L.A., but people are very anti-gluten. Which bothers me, because I'm very.
pro pizza.

'And you can't be pro-pizza and anti-gluten.'

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Jimmy Kimmel asks gluten free dieters what gluten is

Kimmel said he suspected some people don't eat gluten because 'someone in their yoga class told them not to,' so he sent someone to interview people who avoid gluten just what it was they were steering clear of.
'This is pretty sad, 'cause I don't know,' the first man on the show replied.

The second man said: 'Gluten is in bread. It's a flour derivative, wheat, things like that …. It's like bread, pastries …. It's in those things. Gluten is like a grain, right?
'It's the wheat in products in like bread or pastas or rice,' a woman said. 'It makes you fat. I haven't researched it to the fullest. I have a girlfriend from Russia and she got me into it.'

Gluten refers to the proteins found in wheat endosperm (a type of tissue produced in seeds that's ground to make flour). Gluten both nourishes plant embryos during germination and later affects the elasticity of dough, which in turn affects the chewiness of baked wheat products.

Gluten is actually composed of two different proteins: gliadin (a prolamin protein) and glutenin (a glutelin protein).

Though 'true gluten' is sometimes defined as being specific to wheat, gluten is often said to be part of other cereal grains — including rye, barley and various crossbreeds — because these grains also contain protein composites made from prolamins and glutelins.

It isn't necessarily bad, but some people are gluten-intolerant, meaning their bodies produce an abnormal immune response when it breaks down gluten from wheat and related grains during digestion.

The most well-known form of gluten intolerance is celiac disease, which affects one in every 141 people in the United States, according to the National Institutes of Health. When someone with celiac disease consumes gluten, it triggers an immune response that damages their intestines, preventing them from absorbing vital nutrients.

Read more: The gluten-free people who can't explain the intolerance behind their diet | Mail Online
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