some of the interesting points;
-they included discussions with Dr Fasano.
-a key part i found interesting was a wheat farmer stating that the processing of gluten was part of the issue.
cheaper methods were being used.
-they acknowledged that there were many people that were 'non celiac gluten sensitive'NARRATION
Wheat farmer Craig has another theory. He believes the rise in gluten intolerance has more to do with the modern techniques of processing wheat. He says the current methods of milling wheat may contribute to gut problems.
Craig Neale
It's a very highly-refined process. The endosperm and the starch are milled down and all the other ingredients within the grain are extracted, and then they're added back in at whatever ratio or proportion the end product requires.
NARRATION
This modern processing produces high volumes at lower cost and is commonly used for the mass production of the sliced white bread that you find in supermarkets. That's why Craig now processes more of his wheat through a stone mill instead of a roller mill.
-Another key point was made by a nutritonist was that processed gluten free products were not necessarily healthy.
things like Gluten free pancake mix, had higher sugar content and high calorie count compared to wheat based products.
not sure if the program or the video is available to people outside Australia via this link. If it is, it is a great program to explain/provide science to non celiac gluten sensitivity.. the transcript is also part of this link again I hope that it is available outside of Aus
http://www.abc.net.au/catalyst/stories/4358631.htm
