[Skybird]

On WHEAT (ATI sensitivity, gluten & hidden general food allergy, cealiac desease etc.):


You may have noticed over the past couple of years that this issue has won increasing attention both in the public as well as in the medical community. In Germany, up to 30% of the population claim or is being - mostly wrongly - diagnosed with gluten intolerance. In fact, just 1% of the population actually has this problem.



Gluten-intolerance probably does not even exist as an independent desaease, but is a comftoable alibi diagnosis to hide that one doe snot really know what goes on. More likely is that it is an ndication for a general food allergy, or should be seen as singled-oput smyptom of ATI intolerance. Which is something different that coeliac desease again.


The author of the book I link to, is a global leading expert on these issues, Prof. Detlef Schuppan, he runs specialised on the topic ambulances in Mainz, Germany, and Harvard, USA, maintains scientific research projects in both locations, and teaches at both unversities, in Mainz, and at the Medical School Harvard. The book is slim, but demanding a bit, released by an established academic publisher, Springer Verlag. It goes a bit deeper into the medical and and biochemical, molecular basics, I found it quite demanding, and red it twice, therefore. On the other hand this is the only really profound book on the topic of wheat and according food allergies and ATI intolerance that nevertheless also is accessible for the common public, while still being very profound. There are many "en vogue" books on wheat, and many of them are quite populistic, lurid. This is the one book I recommend. And it is written by a leading expert with reputation beyond doubt and decades of experience, so what else to ask for.

https://www.amazon.com/-/de/dp/B07YFS6PTV/ref=sr_1_fkmr0_1?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3 %95%C3%91&dchild=1&keywords=detlef+shed+an&qid=161 9260014&s=books&sr=1-1-fkmr0

As a - shallow - introduction, this text from a customer newsletter relased by the German pharmacies. I have not read beyond the above book on this topic, and so do not want to post too much commenting here by myself, i leave it to this "flyer". Being shallow it neverthless is not wrong. And is on the author of the above book.

https://translate.google.com/translate?sl=auto&tl=en&u=https://www.apotheken-umschau.de/krankheiten-symptome/magen-und-darmerkrankungen/ati-sensitivitaet-was-ist-das-748581.html


My personal consequences:
since I have lowered simple carb consumption anyway, of course I also had to slash down carbs from pasta, potatoes and cereals, grain, wheat, and so I eat far less bread, and on many days not at all. However, I like and love the taste of fresh bread (and pasta), and completely banning them would kill my compliance in record time. Sometimes a 70% effort gets you much farther than a 100% effort.



A trick that seems to work well for me is to no longer use potatoes and noodles as part of an ordinary lunch, but only when these are the main dish: either spaghetti, or boiled potatoes with butter and salt and a herring. That way you eat them once in a while and then even a bit more, but you do that only rarely (or how often in a week do you have pasta and boiled potatoes? I have pasta maybe every tend ays or so, and bopiled potatoes not more than once a month) That way I nevertheless consume much less of both, but still can enjoy them from time to time.