Gluten Tension

ASLI TÜR / 11 September 2020

Do you also get tense when gluten is mentioned? Let me say that the tension we experience around this food is the subject matter of a new post to be written.

 

At the current point we have reached today, the consumption of gluten is controversial in autoimmune disorders in particular. It is a kind of protein, which is also known as gliadin. The gluten content raises above natural limits after our food is genetically modified over and over; the logic behind is to be able to achieve supernatural “efficiency” from one version... As a result, it can be so exhausting for the systems that it can lay the groundwork for many diseases.

 

This is one side of the coin and it is significant, self-expressive and scientifically true.

 

However, on the other side of the coin, there is the situation of jumping out of the frying pan into the fire. Several convenience foods sold with the label “gluten-free” in the markets are prepared with chemicals that are threatening our health. Consuming these contain threats to our health altogether.

 

Wait for it, there is another side to the same coin. Some kind of an interface.

 

Let’s assume that you are not consuming these convenience foods, either. You replace bulgur with quinoa, chia or oat decomposed from gluten. If we consider food as only a physical input, we can say these are good for your body. We can even list several advantages.

 

I have a difference of opinion at this point. Quinoa does not belong to us; it is imported from Peru. Chia is a special product of Mexican people. Even if we leave out the carbon footprint of its consumption and importation, its advantages special to its people may not reach us overall in this geography. Our bodies have an amazing memory and a history. It has its own memories, skills and preferences inherited from our ancestors. There is a phenomenon called geographical adaptation. We have BULGUR which has been consumed for centuries. It has its ways of preparation in each region; we have traditional preparation methods to ease its digestion which may be considered slow in this fast-paced world.

 

What would you say if the issue was not about consuming quinoa instead of bulgur but rather, about whether to prefer bulgur grown from pure seed with normal levels of gluten and without pesticides and prepare it traditionally by soaking in water and due care or the genetically modified product with degraded gluten levels transformed for fast cooking?


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