Not that I should luxuriate in writing blogs while I am finishing my diabetes book, but to call attention to the problems with wheat – on this occasion I just have to do it.
Since this is my big theme presently, let me roll up the whole gluten conundrum from the diabetic side: Ninety percent of people with diabetes type II are overweight; ten percent are not. Now – what gives the ten percent their diabetes?
Genes, of course. But genes account only for part of the puzzle. Most slim diabetics have either type I diabetes (which I will not discuss here), or they have gluten intolerance. Disclosure: I am one of those ten percent, and while I don’t yet have full-blown diabetes with all the dismal consequences down the road like blindness, kidney failure, amputations, neurological damage, my number always hover at the upper border of normal or the low border of diabetes. For somebody who has brittle diabetes and ends in the hospital frequently, this seems a good place to be, and sure it is. BUT: By the time people are diagnosed with diabetes, a good third already shows sign of end-organ failure. Which means: They really already have advanced disease. I don’t want to wait doing nothing and closing my eyes.
So, what do I do? I move, for starters. I don’t go to the gym, but I work in the garden, play my cello, go for a walk after dinner with my husband, and do tiny exercises every time I get up from my chair during my long writing sessions (aaah – writing a book about health is not such a healthy thing, after all).
And I eat healthily. Fresh vegetables, fresh herbs, some fish, much less meat (but meat I do eat – and recommend), no dairy, no sugar, no sweeteners either, no trans-fats, and basically, nothing processed.
But back to gluten. We pray for our daily bread – and are not aware how recent the “daily bread” was invented – not longer than five to ten thousand years. Which is nothing in terms of evolution and our genes. Actually, our “daily bread” is around not much longer than monotheism – the belief in a single, singular god. I find that interesting: When we were hunter and gatherers, eating and nibbling and plucking from Nature wherever we went, we had multiple gods – the ones that were hidden in the groves, in the deep lakes, in the skies – and everything was whispering to us: Holy, holy, holy.
Then agriculture was invented with cattle and sheep husbandry, and we learned to sow and to reap, and suddenly there was that one stern god over us, telling to adhere to his rules – one obviously needs rules and timetables and schedules and order to be a farmer.
Forward a few thousand years to Mr. Kellogg, who gave us our breakfast cornflakes, and modern scientists who gave as bigger kernels of wheat, and then all the abundance that came with industrialization and prosperity – and here comes the modern American wave of obesity and diabetes. Where for millions of years always was scarcity – and that is what our bodies were adapted to for millions of years – now we can get the whopping calories of a burger for one dollar. Without to move out into the woods and hunt and gather.
If gluten is at the root of those ten percent of slim diabetics – so what! you exclaim, because you are fighting the pounds for most of your life. Gluten makes a few of us very sick – with celiac disease. Gluten makes a lot of us fat, with sickness down the road from the excess pounds.
Celiacs have no immune tolerance for gluten; they might get diarrhea, skin rashes, bloating, and all kinds of weird symptoms – including neurologic and psychiatric. Half of the symptoms are not showing in the belly, which is one reason gluten intolerance is still one of the widely under-diagnosed disease – even that the last ten years has turned the tide a bit.
The funny thing is: Wheat does not want to be eaten. Like basically all nuts and seeds, the wheat grain contains a family of compounds called lectins that are there to protect the grain from being eaten. The wheat plant has no interest, so to speak, to be gobbled up and extinguished. On the other hand, from the wheat’s point of view, of course, it is extremely advantageous that farmers everywhere now growing this seed that originally had a very narrow distribution, namely the Fertile Crescent of Mesopotamia. Somehow we managed to spread it more or less worldwide – or did the plant entice us to do its business?
Not sure. But nuts and seeds contain lectins that hinder digestion and make people sick with arthritis, depression, heart disease, cancer, diabetes, and so on – the celiac who runs to the bathroom ten times a day is only the tip of the iceberg. And it shows the wisdom of our bodies: To get rid as fast as possible of a toxic substance.
Wheat is addictive – it contains morphine-like substances that play with your brain and your longings just as cocaine and heroin do. I always picture how the first farmers, sitting placidly and satisfied in their hovels, invited the last hunters who came in from another fruitless hunt for something to eat (the rise of agriculture happened parallel to the extinction from overhunting the very large ice-age mammals – they had bison the size of elephants, and deer like cows at that time. The rise of monotheism happened at the same time … did we feel guilty for the overhunting??). The hunters got their bowl of gruels or their flat breads; it must have seemed heaven to them. As they never got enough of it, they came back for more and more, until they one day decided to plough a piece of land, and settle down as farmers themselves.
So, if you want to get healthy and/or slim, you first have to break the wheat (and corn! And sugar! But those are other topics …) addiction. You don’t die of starvation, if you leave out bread and pizza and cakes and cookies and muffins. You just get healthier. The food to eat: Vegetables, vegetables, vegetables. And some brown rice, as rice does not seem so addictive as wheat. It just doesn’t taste so yummy, yummy that you want more and more of it.
In all of this, I haven’t even talked about what they do nowadays once the too-big, overinflated-by-starch wheat kernel is harvested: They mill it and grind it and take the good stuff out, namely the coarse outer layers that contains vitamins and ls . The make white flour from naturally brown flour, and because it is known that white flour contains nothing healthy and leads to deficiency diseases down the road, the “fortify” the flour with vitamins and iron.
Believe me, nothing is as well “fortified” as the original grain. I mean the really “original” grain which we cannot retrieve anymore because the first grains were so puny – not much more then a few hard nibs in your mouth while you were searching for the really belly-filling rabbit or root. If you want to do wheat at all (and if you are a celiac, you can’t have it ever again! Also not rye and barley; perhaps not even oats), at least stick to dinkel and kamut, some of the older grains. Not as old to go back to the dawn of times, but going back a few thousand years, to the first cultured strains. They contain more hulls and “waste”, less gluten and starch. You also can try sprouted breads where most of the gluten has been used up in the process of sprouting.
Our modern degenerative diseases have to do with mostly four culprits: Wheat, dairy, sugar, trans-fats. Our redemption lies in the plant world: vegetables, herbs, fruit. A few beans, a few nuts. Some fish. And occasionally … a rabbit. Read More
Blog: On Health. On Writing. On Life. On Everything.
Time To Take Your Hat And Leave, Mister Fahrenheit!
August 19, 2012
Last night in the sauna, our European friends asked again for an explanation of the Fahrenheit scale. It boggles their mind that we here in the United States still using the clumsy Fahrenheit thermometer readings, instead the easy Celsius version.
Celsius determined the freezing point of water as zero degree, and the boiling point of water as 100 degree. Fahrenheit, on the other hand, placed his zero point at the lowest temperature he personally ever measured (in an artificial cold mixture of ice and salts). He then determined the moment when ice forms on non-moving water as 32 degree. And a third fixed point was when he put the thermometer under his arm – which he called 96 degree. Things could not be more messy and arbitrary than that, methinks.
Not to take away from Mister Fahrenheit’s merits: He invented the thermometer. But his temperature scale outlived its usefulness. It is only used now in the U.S. and in Belize (does that tell us something about the political situation of Belize??). The Fahrenheit scale should go where also inches and feet and the American pound should go: On the garbage heap of history. It is time that we introduce the metric system. Mainly so that our children in school don’t spend an inordinate amount of time learning to work with one sixteenth of an inch, and something like that. To handle inches and feet make you fit for construction work, but not much more. The metric system is easier, makes more sense – and can take students to science and computer language and into the difficult future … if they didn’t have to learn inches and feet and Fahrenheit and miles and uneven pounds. As a former math teacher, mathematical prowess is important to me – and I don’t like at all that we are taking only place # 27 globally in math skills.
Daniel Gabriel Fahrenheit (1686 to 1736) died already at age fifty. I wonder if he died of mercury intoxication, because he also invented the mercury thermometer. He actually started his career as a naturalist, after his parents died of a mushroom poisoning when he was in his teens. He was born in Gdansk, not far away from where I was born, and is a contemporary of Johann Sebastian Bach. – And, no, Anders Celsius from Sweden did not die of mercury intoxication; he died so young of tuberculosis.
Meanwhile, and interrupting my writing, I took a bath in the ocean. The water is rejuvenating, stimulating and cooling. In former years I had to leave after five minutes because I was cold to the bones. For the last few years, we leave because it gets boring. Anybody here still refuting global warming? Here, in down-east coastal Maine, we feel the consequences. Also by increased rains: We had water in the basement - the cement is broken, water comes in from all sides. Which had a good side-effect: We finally had to clean up the basement; it was overdue for about twenty years ...
Of course, it is still gorgeous summertime in Maine. We sleep and eat, we read and discuss, we do sauna (and a dip in the ocean afterward), and go for hikes. The other day, we had a lobster bake, directly at the ocean with churning white water, on wooden benches. Life could not be better. That is what the Natives must have thought hundred of years ago: This was their summering area, and their spirit of reverence for this place is still in the air. They would come from afar and meet here, to indulge in clams and mussels, lobsters and scallops. Then for two hundred years this paradisal spot of the Earth, was used cutting down the old growth, then farming it, which turned out not too successful – this is mostly barren clay and rocks around here. Afterwards, sheep farming, and then, nearly a century of neglect again so that trees could cover the land. Not like old growths 0 no, that we will never get back again. But still beautiful. Now, a few summer cabins are tucked into the woods, barely visible during day time because Maine has an ordnance in place that constructions need to be away 100 feet (30,48m) the upper shore line. But at night you see lights shimmer and sparkle through the forests – more than one would guess during the day.
I have read the German mystery, and found it satisfyingly light fare. Now I am reading Hans Fallada’s Alone in Berlin – and that is not light fare. But a marvelous book. That there was one German who could write about what happened to the population during Nazi time – I feel it is kind of a redemption.
My musings from Maine can’t end without describing a few of the tiny medical emergencies we had so far – and hopefully, we will not experience worse: Cat allergy: Andrographis paniculata; leave out all dairy to reduce inflammation and mucus production. A cut foot from a stone: Saltwater; tea tree oil. A sty (hordeolum): lukewarm teabag on eye; Echinacea, goldenseal and GSE (grapefruit seed extract) from the inside. An underarm rash (likely fungal): tea tree oil. – Everybody is doing remarkably fine. Read More