My question for you this lovely morning is simple.
Why do companies who have no vested interest in our health keep coming up with products that they think we need and that can possibly harm us?
Do they think we’re that desperate to feel “normal”?
Ok fine. That was two questions and maybe the answer isn’t so simple.
Check out this page about a new gluten-friendly wheat being developed and then come on back.
Tell me what grabs you first. To me…it was the title: ‘Gluten-friendly’ wheat could let celiac sufferers enjoy pasta — and become a big-money innovation.
Let’s break the title down a bit, shall we?
Gluten-friendly wheat: Gluten is thy enemy and there is nothing friendly about it.
Let celiac sufferers enjoy pasta: I enjoy pasta just fine thank you. GLUTEN-FREE PASTA.
Big money innovation: Now THAT speaks volumes.
I actually think Michael Keaton did a much better job breaking down the word “prostitution” in Night Shift:
For those that didn’t feel like reading the article, here’s the gist. There is a scientist in Italy named Carmen Lamacchia who is making headlines for a pseudo-wheat she is producing. She takes normal wheat and modifies it. The resulting wheat has 80ppm gluten.
That’s four times the amount of what is considered safe for celiacs. Yet she states that her concern is for those people with celiac disease.
Am I missing something here?
Granted, she does say that her modifications actually hide the gluten, so the 80ppm does not matter since the body will not respond to it.
And so is Dr. Alessio Fasano. Here’s his reaction:
“I don’t think that this approach will be useful for people with celiac disease,” says Dr. Alessio Fasano, who directs the Center for Celiac Research at Massachusetts General Hospital in Boston. A prominent expert in celiac disease, Fasano is impressed but not convinced. He says celiac sufferers simply won’t trust 80 parts per million.”
“They want zero. I mean, zero is something not attainable in biology,” he says. “We had to really fight and fight hard with the celiac community here in the United States — and it took nine years of debates — to convince the celiac community in the United States that 20 parts per million, it’s OK, because the immune system doesn’t see it.”
Look, I am not here to question Carmen’s motivation. But here is what I say to her.
Take your frankenwheat and shove it up…wait…let me try another approach.
Who is your market for this? I cannot imagine anybody in the celiac community eating any product that has 80ppm, no matter what you tell them. Why should we? It’s the same reason I won’t drink Omission Beer. If there is the slightest risk, why should I chance it when there are other great options on the table? It simply makes no sense to me.
We are celiacs. We are not deprived because we can’t have wheat. We’re a pretty resilient bunch and don’t want to be treated as some big science experiment.
We feel normal by NOT eating gluten…not the other way around.
Gluten-free food has come such a long way since my diagnosis. So many companies are now producing food that tastes good and that isn’t loaded with crap and certainly don’t contain “modified” wheat.
And of course, there are always naturally gluten-free foods, and plenty of them, that we can enjoy.
Tell me…what benefit would I get from eating your modified wheat?
Eagerly awaiting a response.
(Tell me folks…what are your thoughts on this? Perhaps there is something I’m just missing. It’s been known to happen.)