They call it "gluten sensitivity". That's a misdirect. Controlling the label of a problem allows the one who is consciously doing that to control the dialog about the problem. For example:

Years and years ago there appeared on a Japanese seacoast town a mysterious malady. You can look it up if you want details. The effects were horrible. The problem appeared in a little town named Minamata. A Yahoo search will yield the story and photos of the deformed children. The problem was caused by mercury contamination of the water. The problem was named after the town in which it appeared, Minamata. So the problem was always named Minamata Disease, and the discussion was about how to deal with it.

Eventually the problem was traced to mercury contamination and the story faded from public view. What is left in the public's mind is that there is such a thing as Minamata Disease but how many members of the public are aware that it was caused by mercury contamination? If the disease had been labeled for what it was, then it would have heightened everyone's awareness of about the dangers of mercury in our environment. Name it after an obscure village in Japan and everyone remembers the place and the event but if they remember the cause, it's not the first thing that comes to mind. So the mercury manufacturers took a hit, but mercury itself did not lose its status.

Same thing happened with Lyme Disease. The spooks have this place called Plum Island where they do research and development on diseases and things you are not supposed to know about. Once in a while you'll hear reports of strange critters washed up on nearby shores.

One of their lab tests got away. Who's to say if it was accidental or intentional? With the history of those spooks, it could go either way. Lyme Disease first appeared in a little Connecticut town called Old Lyme. The disease was named after the place it was found. Naming the disease after the town was so convenient. Can't help but wonder what they would have called it if it had first appeared in Hope, Arkansas.

Lyme Disease causes fever and a lot of other problems which are easily found on a search. The claim is that it ticks get it from deer and then the tick bite infects humans. We were told that AIDS came from African green monkeys, too. The plot line is the same, only the dialog and scenery differ. If they had been honest, they would have at least named it Plum Island Disease. That would have focused attention on the source of the problem.

The name Lyme Disease is a misdirect. Minamata Disease is a misdirect. Gluten sensitivity is a misdirect.

Name it "gluten sensitivity" and suddenly it's a personal problem. You have a problem, so we'll modify you or change you to adapt to the problem. The problem is with you. See where I'm going with this? People have been eating wheat for centuries. Multiple centuries. Now, suddenly, people are wheat sensitive. Mainstream science is controlled by the money people. No one ever asks why this problem suddenly appeared. They seize upon the gluten in the wheat as an explanation and overnight a whole "gluten free" industry and social awareness is born.

Perception management at work. The don't call us

sheeple for no reason. "Gluten free" is the new marketing buzz word. I saw it as part of the label on a bag of tortillas! What's next? Gluten free tomato juice? Gluten free brake fluid? I have been eating wheat products all my life. Only in recent years did I become sensitive to wheat products. Did the "gluten free" thing for a while but this gluten free stuff just did not satisfy me. So I got to looking for the source of the problem. And no, it wasn't GMO.

ACRES, USA did an interview with Dr. Davis, he of the Wheat Belly book fame. Anybody wants a copy, send me a private e-mail. For discussion purposes here, I'll summarize what he said. The problem isn't genetic modification as we all know and understand genetic modification. This is wheat derived from "enhanced traditional breeding methods". It's not genetically modified. It's a mutation. It's called Clearfield wheat and BASF holds a patent on it because it is resistant to the herbicide Beyond the way that other crops are resistant to Roundup. It allows the farmer to spray the wheat and kill the weeds without killing the wheat crop.

An excerpt from the ACRES, USA interview with Dr. Davis:

"It is the product of enhanced traditional breeding methods." I wanted to know, what does that really mean?

I called up one of the researchers at Oregon State who did the work. They took the seeds and embryos of wheat and exposed it to a chemical called sodium azide. Sodium azide is an industrial chemical used in very limited processes. There have been several instances of accidental human ingestion - the poison control people say if you witness an accidental human ingestion, do not offer that person CPR. In effect, let them die, because if you try to offer them CPR you're going to die too, and if the victim vomits don't throw the vomit in the sink because it may explode, and that has happened in real life.

ACRES U.S.A. Even for the food processing industry, this is a little harsh.

DAVIS. So the seeds and embryos of wheat exposed to this chemical, sodium azide, can cause mutations. In this case they get a mutation. The problem is they get the mutation they want to measure resistance to the herbicide Beyond, but there are other mutations. If you and I are evil scientists and you say to me, "Hey, I want to make an 8-inch tall baboon that can climb palm trees really fast so it can pick coconuts for us," we're going to expose the baboons in utero to radiation or a chemical administered to the pregnant mother. We induce mutations and most of the time they come out deformed, retarded, no arms, spina bifida.

We make chemical modifications, and maybe after a thousand attempts you and me finally succeed in generating an 8-inch tall baboon that climbs trees. When you engage in mutagenesis, the purposeful induction of mutations, in this instance, chemical mutagenesis, there's also gamma ray, x-ray, and ultraviolet mutagenesis. You can't really control the full array of mutations, nor do you look for them. It looks like wheat, it kind of performs like wheat, in our baking tests it pretty much performs like you'd expect wheat to perform - it must be wheat! END

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So this is what you are eating. It's a mutated wheat that has been sprayed with Beyond herbicide during the growing season. Near the end of the growing season, it may get sprayed again with Roundup to hasten drying and allow for easier harvesting with less loss.

Common wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as the practice allows for an earlier, easier and bigger harvest

http://www.thehealthyhomeeconomist.com/real-reason-for-toxic-wheat-its-not-gluten/

So tell me, is it the gluten that made you sick? Or could it be the mutated wheat exposed to two different herbicides that made you sick? Labeling it "gluten sensitivity" keeps the spotlight off of Monsanto and BASF.

Call it Lyme Disease or Minamata Disease and you keep the focus off of the real cause of the problems.

I missed my bread and cookies. Found a source, several sources, for heirloom wheat. There is a really neat outfit up in Maine that sells Einkorn whole wheat flour and a lot of other stuff. I'm here to tell you, it's good stuff.

http://www.fiddlersgreenfarm.com/

If you go there, tell 'em I sent you. They ran out of Einkorn flour last month so I found another heirloom wheat flour from Tropical Traditions.

http://www.tropicaltraditions.com/

They sell an heirloom wheat flour made from Wisconsin Turkey Red Winter Wheat. It's good stuff, too. With either one, I can have cookies and muffins to my heart's content and never have a reaction. Before I found them, I couldn't even eat one slice of bread before my body began to complain. Now I have no problem.

Also found out that pasta does not adversely affect me. Maybe it's because it is from semolina flour and not mutated bread flour? Haven't tried it in whole wheat, but it should be O.K.

The Tropical Traditions wheat is grown in Wisconsin and its name is Turkey Red winter wheat. They say it is the wheat that Russian immigrants brought to the US way long back ago. I'm wondering if the wheat was named for the country of origin?

That's all for now. This is your gluten free reporter signing off.

Dragon