Re:What Your Microbiome Wants for Dinner
by kuschku on Thursday December 10, 2015 @08:24PM
(#10714944)
And, as many gluten-sensitive (but not allergic) people told in a recent thread on reddit, where the topic came up, they have next to no issue with the hand-baked bread you find in small bakeries in Europe, but the issues often only show when eating mass-produced bread.
It’s more likely that gluten sensitivity is just caused by a cross-interaction with an additive used for bleaching or similar.
Sure, and it's also possible the human body has already adapted to processing grains without long term damage, and it's possible that there was never any damage by consuming grains in the first place (the body is highly adaptable). All this line of argument is stating is that without any information, we have no information.
What Retric was stating is different though. There exists digestive adaptations that have happened relatively rapidly in relatively recent history, therefore merely the fact that foods were not available in more ancient history is not sufficient to argue that they "aren't good" for the body.