I need some herbal and nutritional, and asana help with leaky gu

[Guest guest]

hi shirish

 

wheat is relatively new in human evolution - there's no denying this,

but perhaps we ned to clarify the issue of human evolution

please remember the time-scale for the evolution of Homo sapiens is

much greater than the time we have been eating grain (see discussion

below)

 

as far as the claim that wheat is genetically modified, we have to

get clear on what we mean by this

 

humans have been genetically modifying crops from the very beginning,

with the hep of nature, through selection and crossing, which is why

there are over 20 different species of wheat, including emmer, spelt,

kamut and durum

 

what you are likely referring to however is genetically engineered

organisms or GEO (i.e. a technique using recombinant DNA

technology), and this is a phenomena that is exclusive to the late

20th century, beginning with the 'flavr-savr' tomato in 1994

 

for whatever reason GMO has become synonymous with GEO, but

technically speaking, GMO would include natural cross-breading that

humans have been using ever since the domestication of crops

 

as of this time, there is NO GENETICALLY ENGINEERED WHEAT (i.e.

" GMO " ) in commercial production anywhere in the world, and from

reading press reports Monsanto has apparently dropped its plans to

market a round-up ready wheat in 2004

 

so, as you can see, the claim that allergies and sensitivities to

wheat are because they are GEO/GMO are simply not true, and i for

one, sincerely hope you will stop promulgating this gross inaccuracy

which borders on intellectual dishonesty

 

 

There are 8 major cereal grains which are consumed by modern man

(wheat, rye, barley, oats, corn, rice, sorghum, and millet) [Harlan

1992]. Each of these grains were derived from wild precursors whose

original ranges were quite localized [Harlan 1992]. Wheat and barley

were domesticated only ~10,000 years ago in the Near East; rice was

domesticated approximately 7,000 years ago in China, India, and

southeast Asia; corn was domesticated 7,000 years ago in Central and

South America; millets were domesticated in Africa 5,000-6,000 years

ago; sorghum was domesticated in East Africa 5,000-6,000 years ago;

rye was domesticated ~5,000 years ago in southwest Asia; and oats

were domesticated ~3,000 years ago in Europe.

 

Consequently, the present-day edible grass seeds simply would have

been unavailable to most of mankind until after their domestication

because of their limited geographic distribution. Also, the wild

version of these grains were much smaller than the domesticated

versions and extremely difficult to harvest [Zohary 1969].

How recent in the human evolutionary experience is grain consumption

in terms of our total dietary experience? The first member of the

human genus, Homo, was Homo habilis who has now been dated to ~2.33

million years ago (MYA) [Kimbel et al. 1996]. Homo erectus, who had

post-cranial (the rest of the body below the skull) body proportions

similar to modern humans, appeared in Africa by about 1.7 MYA and is

thought to have left Africa and migrated to Asia by 1 MYA or perhaps

even earlier [Larick and Ciochon 1996]. Archaic Homo sapiens (called

by some, Homo heidelbergensis) has been dated to 600,000 years ago in

Africa and to about 400,000 years ago in Europe or perhaps earlier

[De Castro et al. 1997].

 

Anatomically modern Homo sapiens appear in the fossil record in

Africa and the Mideast by about 90,000-110,000 years ago and

behaviorally modern H. sapiens are known in the fossil record by

~50,000 years ago in Australia and by about ~40,000 yrs ago in Europe.

The so-called " Agricultural Revolution " (primarily the domestication

of animals, cereal grains, and legumes) occurred first in the Near

East about 10,000 years ago and spread to northern Europe by about

5,000 years ago [Cavalli-Sforza et al. 1993]. The industrial

revolution occurred roughly 200 years ago, and the technological

revolution which brought us packaged, processed foods is primarily a

development that has occurred in the past 100 years and has seen

enormous growth in the last 50 years.

To gauge how little geologic or evolutionary time humans have been

exposed to foods wrought by the agricultural revolution, let's do a

little paper experiment. Take a stack of computer paper (the kind in

which each page is connected to one another) and count out 212 eleven-

inch (28-cm) pages. Then unravel the stack of paper and lay it out

end to end--it will form a continuous 194-foot (59-meter) strip. Now,

let's assume that 1 inch (2.54 cm) equals 1,000 years in our 194-foot

strip of computer paper; thus, the first part of the first page

represents the emergence of our genus 2.33 MYA and the last part of

the last page represents the present day.

Now, take a slow walk down all 194 feet of the computer paper, and

carefully look at each of the individual eleven-inch sections. When

you get to the very last eleven-inch section (the 212th section),

this represents approximately the beginning of agriculture in the

Mideast 10,000 years ago; therefore, during the preceding 211 sheets

humanity's foods were derived from wild plants and animals. This

little experiment will allow you to fully grasp how recent in the

human evolutionary experience are cereal grains (as well as dairy

products, salt, and the fatty meats of domesticated animals).

Humans may have indeed eaten these foods for " millennia, " but

millennia (even 10 millennia) in the overall timeframe of human

existence represents 0.4%. Because the estimated amount of genetic

change (0.005%) which has occurred in the human genome over this time

period is negligible, the genetic makeup of modern man has remained

essentially unchanged from that of pre-agricultural man [Eaton et al.

1985]. Consequently, the human genome is most ideally adapted to

those foods which were available to pre-agricultural man, namely lean

muscle meats, limited fatty organ meats, and wild fruits and

vegetables--but, significantly, not grains, legumes, dairy products,

or the very high-fat carcasses of modern domesticated animals.

 

http://beyondveg.com/cordain-l/grains-leg/grains-legumes-1a.shtml#late

%20role

Caldecott, Dip. Cl.H, RH(AHG)

Ayurvedic practitioner, Medical Herbalist

203 - 1750 East 10th Ave

Vancouver, BC V5N 5K4 CANADA

web: http//:www.toddcaldecott.com

email: todd

tel: 778.896.8894

fax: 415.376.6736

 

 

 

 

On 30-Aug-07, at 2:24 AM, ayurveda wrote:

 

> Re: I need some herbal and nutritional, and asana help with leaky gu

>

> Posted by: " Shirish Bhate " shirishbhate shirishbhate

<snip>

> Most of the gluten problems appear to be due to genetic modifications

> to wheat, in order to have better paste resistance, higher amount of

> protein etc In India too, GM wheat containing higher protein variety

> is being produced.

>

> Wheat is not relatively new, it's use in Yagnyas is mentioned in some

> ancient texts also, one article claims it was used in northern

> cultures

> too:

>

> http://health./message/4198