欧宝娱乐

“After I was diagnosed with celiac disease, I said yes to food, with great enthusiasm. . . . I vowed to taste everything I could eat, rather than focusing on what I could not.”
― Shauna James Ahern

“The popular media and conventional wisdom, including the medical profession's traditional approach to nutrition, have created and continue to perpetuate this problem through inadequate, outdated dietary counseling. Attempts to universalize dietary therapies so that one-diet-fits-all influences the flawed claims against meats and fats, thereby encouraging overconsumption of grains. Government-sponsored guides to healthy eating, such as the USDA's food pyramid, which advocates six to eleven servings of grains daily for everyone, lag far behind current research and continue to preach dangerously old-fashioned ideas. Because the USDA's function is largely the promotion of agriculture and agricultural products, there is a clear conflict of interest inherent in any USDA claim of healthful benefits arising from any agricultural product. Popular beliefs and politically motivated promotion, not science, continue to dictate dietary recommendations, leading to debilitating and deadly diseases that are wholly or partly preventable.”
― Ron Hoggan, Dangerous Grains: Why Gluten Cereal Grains May Be Hazardous To Your Health

“It is a strange feeling to realize that what you regularly eat has been making you really sick.”
― Steven Magee

“As far as I can tell, the biggest side effect of a gluten sensitivity is that you actually become the number one symptom: a huge pain in the ass.”
― Celia Rivenbark, Rude Bitches Make Me Tired: Slightly Profane and Entirely Logical Answers to Modern Etiquette Dilemmas

“You have to love and respect your body, just as you must love and respect your soul, before you can truly love and respect the bodies and souls of those you care for. Of course the body itself is no matter to Heaven for the same reason that matter is no matter. Your gluten and your gluttonous maximus are a corporeal issue. Only your gluttony is an affair of the soul.”
― Sean Patrick Brennan, Heaven, Hell, and the Planet In Between: Book 1: The Uniter

“Perhaps most important to keep in mind, however, is that it can be impossible to distinguish between the symptoms of MS and those of gluten sensitivity.”
― Shari Lieberman, The Gluten Connection: How Gluten Sensitivity May Be Sabotaging Your Health - And What You Can Do to Take Control Now

“Gluten sensitivity may also cause asthmatic attacks.”
― Shari Lieberman

“Who even *heard* of gluten till a few years ago?”
― Donald Margulies, The Country House

“It is common sense to avoid gluten, fructose and diary in a society that farms its food with industrial chemicals.”
― Steven Magee

“Improved health did not come from a corporate health care system, it came from my girlfriend putting me on a gluten free diet.”
― Steven Magee

“Intolerance to gluten has been understood for thousands of years and one can only wonder why the average time from first symptoms to diagnosis takes a decade in modern corporate medicine.”
― Steven Magee

“It took several months of being on a gluten free diet before I started to see chronic fatigue reactions to pizza, tempura and fruit drinks that would last several hours.”
― Steven Magee

“People with radiation intestinal damage should adopt a low FODMAP diet that is gluten free.”
― Steven Magee

“In 2018 I became aware through dietary changes that I was Gluten, Fructose and Lactose intolerant and was experiencing several hours of chronic fatigue after eating certain foods, which is consistent with Reactive or Functional Hypoglycemia.”
― Steven Magee

“The key is gluten. Gluten is a protein with long, elastic molecules which simultaneously enable the dough to be made stronger (by providing structure) and lighter (by enabling the trapping of air bubbles). A lot of gluten means a firm structure, which is ideal for bread, but bad for pastry. Too little gluten means no structure and no air-trapping, so flat bread and tough pastry. The task of the pastry-cook is to get just the right amount of gluten to make the pastry light and crumbly and flaky.”
― Janet Clarkson, Pie: A Global History

“Wheat is the only grain with a significant amount of gluten, so we have our first clue to the origins of pastry. Superb pastry could only have developed where wheat was grown: rye, barley and oats do not make good pastry, nor do rice or maize or potato starch.”
― Janet Clarkson, Pie: A Global History

“The gluten content of the final wheat dough can be manipulated by the cook in a number of ways depending on the ultimate goal, whether it be sturdy bread or flaky pastry. (...) The first trick is to use exactly the right amount of water, for it is water that activates the gluten in flour. Fat is the second trick, and it helps the texture of pastry in a number of ways. Fat coats little packets of flour, waterproofing them and limiting the amount of water that gets in (less water, so less gluten), and it keeps the gluten strands 'short'. Little smears and gobbets of fat also separate the mini layers of dough, so that they form individual flakes or crumbs, not a solid mass.”
― Janet Clarkson, Pie: A Global History

“Part of survival is eating foods that nourish you and identifying foods that poison you.”
― Steven Magee

“It is known that if the symptoms of MC remain untreated indefinitely, additional autoimmune issues are likely to become a reality, and even if the issues are later resolved, permanent damage can remain, especially in the case of arthritis symptoms. In addition, permanent residual neurological damage can result from untreated gluten sensitivity. (Hadjivassiliou, Grunewald, & Davies-Jones, 2002)”
― Wayne Persky, Microscopic Colitis: Revised Edition

“Food intolerance is in the process of turning into a plague in modern society.”
― Steven Magee, Magee鈥檚 Disease

“A gluten based diet for the masses was born out of the Industrial Revolution鈥檚 development of cheap mass produced factory foods with long shelf lives.”
― Steven Magee, Hypoxia, Mental Illness & Chronic Fatigue

“Food intolerance reactions would make me become very fatigued and sleepy after eating!”
― Steven Magee, Pandemic Supplements

“Food sensitivities in me are linked to hotter body temperatures.”
― Steven Magee, Pandemic Supplements