The Silver Thong Posted July 29, 2017 #51 Share Posted July 29, 2017 (edited) 18 minutes ago, ChaosRose said: Oh what a complicated world we live in. It is indeed. Now I'm off to get a sausage Mcmuffin no coffee I have a kid to sponcer Edited July 29, 2017 by The Silver Thong Link to comment Share on other sites More sharing options...
rashore Posted July 29, 2017 #52 Share Posted July 29, 2017 58 minutes ago, ChaosRose said: Roundup doesn't kill the GMO crops. That's why they're called "Roundup ready." It works on lots of stuff, and that's a problem, because it is terrible. The population keeps growing and people need to eat. There are only so many weeds you can pull by hand. Enter Roundup ready corn that can be fed to us and the livestock. Yeah, that's a scary part about glyphosate. It isn't working on stuff so great like it used to. Once Monsanto lost the patent, it became much more widespread in use. A lot of weeds have become glyphosate resistant by now. Bayer has long had it's own herbicide too. The major chemical and seed houses kind of anticipated that, and already have newer herbicides rolling out along with their GMO resistant seeds being worked on. Of course, the houses have also been working on other stuff in GMO that has nothing to do with herbicide or pesticide tolerance. 3 Link to comment Share on other sites More sharing options...
The Silver Thong Posted July 29, 2017 #53 Share Posted July 29, 2017 down the rabbit hole we go Link to comment Share on other sites More sharing options...
skliss Posted July 29, 2017 #54 Share Posted July 29, 2017 3 hours ago, rashore said: Gluten has always existed in wheat, it's not a new thing. The consistent diet of super-refined breads being cranked out commercially for decades is the more likely culprit for increases in gluten sensitivities and conditions. GMO wheat isn't commercially grown or used in food processing yet, so it's almost impossible for something not being eaten yet to be the culprit. That's why I was wondering how so to skliss. Gluten....because they changed the wheat gluten to make the bread we bake fluffier and softer. Breads our grandmother's baked I could eat. That's why you see products labeled "ancient grains" now. Don't ask me the science, my Uber smart scientist brother-in-law explained it to me...lol 1 Link to comment Share on other sites More sharing options...
preacherman76 Posted July 29, 2017 #55 Share Posted July 29, 2017 On 7/28/2017 at 1:01 PM, The Silver Thong said: I think the chemicals in our food does. Maybe even the air we breath. Round up for some reason only works on genetically modified seeds produced by Monsanto. Thats a whole other thread. Fluoride in the water was meant to dumb us down for sure. Link to comment Share on other sites More sharing options...
rashore Posted July 29, 2017 #56 Share Posted July 29, 2017 1 hour ago, skliss said: Gluten....because they changed the wheat gluten to make the bread we bake fluffier and softer. Breads our grandmother's baked I could eat. That's why you see products labeled "ancient grains" now. Don't ask me the science, my Uber smart scientist brother-in-law explained it to me...lol Your grandma's bread was indeed made different. It's not because of GMO wheat though. Wheat is a latecomer to GMO, it didn't really start getting tinkered with till the later 80's-90's era. It hasn't been released because of a couple problems with a couple releases found- ST noted Washington, it also happened in Oregon. There has also been more general opposition to wheat release- I think this is in part due to how Monsanto has behaved with corn. Wheat is indeed being GMO tinkered with in a lot of ways right now, but none of it is available outside of the lab and tests. With the ChemChina/Sygenta merger and China's acceptance of a new round of GMO crops from various houses to start planting there.. And also, it's because wheat didn't need so much attention yet- it saw it's revolution start back in the mid-1800's, but really culminated when hybridization and crude manipulations yielded up great dwarf hi-yield wheat that was being almost exclusively used by the 60's. We stopped using a lot of the older "heirloom" wheats that were better grain for the sake of more yield. Kind of like how we stopped using heirloom pigs for modern leaner ones, only to find they are getting too lean, and need heirloom stock again. So the wheat itself is different than what grandma used. It's not GMO, but it is different. It is important to note there is a difference between manipulation and modification. Manipulation is when the seed is treated with chemicals or things like bombarding with radiation, ect... Modification is actually going into the cells and genes and splicing stuff in or out. It's a small difference, true. The processing of the wheat itself has changed too, gotten even better and more refined with blowing apart the parts of the kernel. And the methods of commercial bread manufacturing too. Grandma did stuff like ferment her starts, and bloomed her slow rise yeast before making the dough that proofed a couple of times, giving time for the bread to develop. With better blown apart flours and quicker yeasts, commercial breads take a fraction of the time, and don't develop like they should to make them good. This is a bit akin to folks that are semi-lactose intolerant, and can't have fresh milk or quick curds, but can have fermented yogurts and harder cheeses. Since the original wheat products aren't as good- that's why they started fortifying products like that. They removed all the good stuff through breeding/ag, grain refining, and commercial processing. So they had to add some of it back in because it was such a crap product. That made it nutritionally better, but still just as bad crap for our bodies to process. Back to those 100,000 pages... I have to wonder how much of this sort of information is in them. Things like testing various wheats and knowing decades ago that the grain wasn't as good, and squelching that from the public. Or that magic era of the early 90's when glyphosate became open market, and the flurry around about it. Link to comment Share on other sites More sharing options...
Agent0range Posted July 30, 2017 #57 Share Posted July 30, 2017 7 hours ago, preacherman76 said: Fluoride in the water was meant to dumb us down for sure. Well it certainly worked for some of us, huh? Cuckoo, cuckoo... Link to comment Share on other sites More sharing options...
SHaYap Posted July 30, 2017 #58 Share Posted July 30, 2017 The Ides of March ... ~ [00.01:12] ~ " What cigarettes do smoke, Doctor ? " ~ [00.12:55] ~ Thomas Midgley Junior [00.02:59] ~ Accidentally ... ~ 1 Link to comment Share on other sites More sharing options...
preacherman76 Posted July 30, 2017 #59 Share Posted July 30, 2017 8 hours ago, Agent0range said: Well it certainly worked for some of us, huh? Cuckoo, cuckoo... Apparent so... 1 Link to comment Share on other sites More sharing options...
skliss Posted July 30, 2017 #60 Share Posted July 30, 2017 15 hours ago, rashore said: semi-lactose intolerant, and can't have fresh milk or quick curds, but can have fermented yogurts and harder cheeses. I'll just agree with you about the wheat since I can't explain it like he did, but I know it had to do with changing the gluten to make the bread taste better/springier/softer and therefore more commercial. I also have a dairy issue, but not lactose, I can digest it fine. As with gluten I get massive allergy migraines and other "awesome" symptoms. I used to be able to tolerate yogurt but not anymore. As I understand it, the allergy is to the protein in cows milk and the process of making yogurt changes the protein. Milk baked in something is okay but I avoid anything with milk on the label as much as possible and use goats milk in cooking myself. Often those who have an issue with gluten also have one with dairy. 1 Link to comment Share on other sites More sharing options...
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