|Sent on:||Friday, June 29, 2012 1:51 PM|
i saw this come through FB and thought it was worthwhile to share.;-)"I honestly don't care if you eat raw foods, gluten-free, soy-free, low-fat, processed foods or whole foods. I only care that you don't eat animals and their secretions. Whatever it takes to get people to transition away from causing suffering and death to non-human animals needs to be the priority."
On Fri, Jun 29, 2012 at 6:14 AM, Dan Price <[address removed]> wrote:
Hulya,Thanks for the most reasonable statements here. It is easy to get caught up in mass hysteria, the latest being gluten. What you hint at but do not say is that the most common of grains, wheat and white rice are the product of genetic selection to maximize profits for farmers. Wheat berries are fatter, contain more carbohydrates and are selected for milling. I believe it is less risky to eat those grains which are not so highly selected such as barley, quinoa etc. These are more in their 'natural' state as selected by natural processes.From: hulya johnson <[address removed]>
To: [address removed]
Sent: Thursday, June 28,[masked]:43 PM
Subject: Re: [DenverAndBeyondVeganMeetup] Garbonzo's and whey in their pita
Eliminating gluten from foods and diets is the latest food trend that most people really do not understand. We are brought up to believe that whole grains are good for our diets, and provide many health benefits, and grains are even the largest part of the food pyramid.
However, the grains and wheats of today are not the same as they were just fifty years ago. Our food today is more highly process than it has ever been before, and people now have to shop at specialty stores or in the organic section to find foods that are not so heavily processed. This is why it is important to eat whole organic grains and not processed refined grains.
The question is, why are so many people eliminating gluten from their diets when gluten is primarily found in grains, and we are told grains are healthy? The answer is simple, gluten is a protein complex that is found in most grains and breads that helps dough to rise before its baked, and it helps the bread maintain its shape after it is baked, but it is also causing digestion problems. A growing number of the population is now being diagnosed with having Celiac disease which means that they are unable to process gluten. Also, more people are finding that they feel healthier when they are gluten free.
It is not the gluten in the foods that are making people sick, it is the alteration of the grains, the additives and the processing (unless of course you have Celiac disease). Whole grains like barley, wheat berries, spelt and kimut are highly nutritional grains. If you avoid these food and you are not one of the one percent of the population that has Celiac disease , you are missing out on an overwhelmingly important part of your diet.
I have been benefiting from whole grains my entire life. I consider organic whole barley, wheat berries, buckwheat, quinoa and kumat, black Forbidden rice an important part of my longevity diet. When you combine whole grains with organic beans, your will treat yourself to a complete protein and a food source with dynamic nutrition that will have a huge impact on your pristine health.From: Jim Glasser <[address removed]>
To: [address removed]
Sent: Thursday, June 28,[masked]:06 AM
Subject: RE: [DenverAndBeyondVeganMeetup] Garbonzo's and whey in their pita
Bravo Mari!As I’m sure you now know, most people (vegans, vegetarians, herbivores, & carnivores), at a minimum, have a sensitivity to gluten and would be better off without it. And of course, as this litany of emails attests, even among vegans, how controversial the subject of food is, and how intransigent most people are about changing what they eat and changing their lifestyle. There is division within the vegan ranks, mostly along the lines of animal rights vegans and health vegans (animal rights vegans typically don’t give a hoot about gluten and love the meat-like, pure glutinous seitan). FYI, I am a vegan and mostly gluten free, and my son is gluten free & mostly vegan. Congrats on learning the cause of your distress and making the simple lifestyle adjustments to fix it (without the assist of big pharm). Personally, I wish all vegan specialty foods were also gluten free and all gluten free specialty foods were vegan… here’s hoping -:).Thanks,Jim Glasser, Senior Project ManagerHAAG Engineering Certified Roofing Inspector, Lic#:[masked]All Around Roofing and Exteriors, Inc.Insurance Claim SpecialistsAs someone who has been vegan for 2 years (a decision by choice) and then finding out about 2 months ago that I have a severe gluten allergy (was cause of tremendous gastointestinal distress for a while) and as someone who has lived (successfully) with type 1 diabetes and has survived cancer twice, I think its awesome that there are vegan, gluten-free options. Just felt its important to voice that. As before I had to go gluten-free I was also a complainer about the gluten-free/vegan combo. Now, I am deeply grateful and exponentially more compassionate about all the food restrictions people grapple with when dining out.
I just put on an athletic training camp in Boulder last week for adult people w diabetes (type 1 and 2) who want to be endurance athletes. We had a total of 9 vegans, 3 were vegan/gluten free, and another 2 just gluten free. And a few other nut, corn and soy allergies.+ne camper was vegan and allergic to nightshades. Plus one raw vegan. We had 18 campers and 10 staff and the Millennium Hotel food service did and amazing job accommodating ALL of our complex food needs.
For me, as camp director, I got to practice compassion and understanding for the role food plays in our lives.
MariSent on the Sprint® Now Network from my BlackBerry®From: Karen <[address removed]>Sender: [address removed]Date: Wed, 27 Jun[masked]:25:51 -0400To: <[address removed]>ReplyTo: [address removed]Subject: Re: [DenverAndBeyondVeganMeetup] Garbonzo's and whey in their pitaAnn I second you on the gluten free vegan thing drives me nuts! Can't a vegan get a pancake with gluten in this city? Watercourse seriously disappoints me on this one, I think we need to petition for a vegan pancake with extra gluten please!
Sent from my iPhone
On Jun 26, 2012, at 4:08 PM, Ann S <[address removed]> wrote:I agree, Jim, as long as they don't have gluten free vegan be the only vegan option. I hate when places do that. I don't have to be, need to be or want to be gluten free, so when they combine the 2, it doesn't give vegans like me, an option I want. WaterCourse has egg pancakes and gluten free/vegan pancakes, which I don't like at all, so there is no pancake option for people like me. The only veg breakfast place in town and I can't have a pancake. Lots of places do that and it's too bad. There are so many great vegan options, that restaurants won't bother to carry, because it's a bother to have both. What is 1 more option, especially since most vegans aren't gluten free? I don't get it. Goodness forbid they have 2 vegan options! Go figure!Thank you f