Discussion Board

Sue just so you know 7 centremetres is 2.7 inches.

Hi Windrose

Thanks for the info. But,I think my main point still holds true.

Let's plug in the numbers because again, we have absolute numbers (total wheat consumption) and relative numbers (percent of protein). I am assuming your numbers are protein as a percent of weight, though the results will not be much different for percent of calories.

If the protein of wheat at its peak of 225 lbs was 9%, thats is 20.25 lbs.

Today, if the protein of wheat is 13%, and the consmption is 134 lbs, that is 17.43 lbs of protein

So, even with the increase in percentage, the total is still down around 14% from what is was for most of the last half of the 19th century and the beginning of this century.

However, I will agree that wheat consumption is up since 1950 and its protein content is up, but still way below peak consumption. And, together, (increased wheat and percent protein) still much less than what is was for decades.

Thanks
In Health
Jeff Novick, MS, RD

Not to deter the train of thought or reason for this thread...

But I do have a question... so, Jeff, you're saying since wheat was, according to those numbers, much more prevalent on the American table in the late 1800s than now, that this should mean if wheat was causing us problems, we should be healthier now that the consumption is down fromthere?

Well... I would have some questions, though... I mean, it's an interesting observation, but I'm wondering IF people WERE in fact healthier in the late 1800s...can we know that? from correspondences I've transcribed from this time era, which is only a small amount, and again, casual observations, seems everybody had lots of arthritis and digestive problems, not to mention TB and stuff (celiacs more susceptible to TB too... I think I remember reading somehwere)... not to mention also that the wheat is difffernt now as to protein/gluten content, etc., as already discussed, plus, I'd say crude milling of the older varieties, if that's the only way it was eaten-- proably sourdoughed most of the time, could be a different story than now, with wheat something or other, along with dairy something or other, seem to be included in virtually all packaged or prepared foods and the commercial levening process entirely different. But maybe you do have a point though... I will think about that. But these are my thoughts right off the bat.

But also... here and now in our own time, wheat consumption is still up from 1976, when it was only 110 lbs., even if it is at 134 lbs. currently... interesting, because in Japan, apparently wheat consumption in 1955 was less than 50 lbs. per capita, has been rising since, as Japan westernizes and trades more and more with the U.S., and in 1990 was up to 70 lb.s, still way behind where we were even at our low 110 lbs. in 1976.

But in my original thought on this, I believe it is true and safe to say that in the 1900s, western countries were the main consumer of gluten grains, and that also, they were probably the main consumers of dairy products.

Global disease stats show certain things much more common among western countries than in other cultures... and two differences that I think I see in their diets are minimal or absent dairy and gluten. Now, this is probably like saying if Sam robs a bank and Joe happens to be in the car there with Sam at the time, and then if Sam robs a liquor store and Joe happens to be riding in his car then too... probably saying Joe is a person of interest, so to speak, because even though he may not have had anything to do with either robbery, it's weird he just always happens to be there and somebody might need to investigate if Joe does in fact have any role. And if I owned a bank or liquor store, I certainly woulnd't allow Sam, the known theif, anywhere near, and I also would feel the need to keep Joe away from my establishment too, given the suspicious nature of his presence with the other thefts...just to be on the cautious side until I could learn more about Joe.

I know analogy like that proves nothing, but I'm just trying to say gluten seems fishy to me because I think it seems to always happens to be around in big numbers where certiain diseases, illnesses and discomforts common to the western world are happening.

And back to the thread... I hope something helpful comes from all of this discussion. Again... I'm certainly no scientist or anything, but I just can't help but wonder about trends that SEEM to be found in the same place, at the same time. And I do wish all the best in empowerment and health for SuzeQuilter.

Suez, you have a lot of posts to read and consider. I don't have anything to add, I just wanted to ask if you've seen a specialist about the kidney tumor. a GP might have a good idea of what's going on but specialists know more.

I wish you the best of luck!

Im so sorry you are going through this Sue. I have no advice, sorry, but you will be in my prayers.

Thank you everyone for your kind thoughts and encouraging words. I want to thank Jeff for his insight and as always his encouragement and related studies and information.

Someone asked if I had seen a specialist...I am currently seeing a urologist who has referred me to a surgeon. As you can imagine, I am not running to see the surgeon. Instead, I have been corresponding with Dr. McDougall with regard to the tumor and his thoughts on how I should proceed. Along with Dr. John and Jeff, I am understanding that the tumor may be treated by diet and lifestyle changes, things I have already put in place at this time. I will be attending the 10-day live-in program at the end of this month and I am certain that I will get all of the information that I need in order to beat this thing.

You are all so wonderful...thank you for taking the time to answer. I'll keep you all updated.