Is this the end of the gluten-free fad?


Gluten-free fad madnessLast November, when I first wrote about the gluten-free diet fad, I bemoaned how an everyday protein, a staple in human diets for many millennia, had become demonized by the diet fad crowd. In fact, the gluten-free fad rapidly grew into a multi-million-dollar industry in Canada to accommodate that vulnerable intersection of consumer fears and gullibility.*

Back when I was writing my piece, the National Post had a piece that indicated while nine million Canadians were allegedly on a gluten-free diet or avoided gluten for non-medical reasons, only 1% of us – about 330,000 people – actually have Celiac disease (of whom only 33,000 are actually diagnosed with it).

A whole lot of people have self-diagnosed themselves with gluten-sensitivity, based more on what they’ve seen on TV or read on the internet, rather than on actual medical advice, let alone the results of tests. But that’s a psychosomatic illness, not a real one. And in fact, some people may simply be faking it (i.e. if you claim a gluten allergy and yet you still drink beer…) or because it fits with their other pseudoscience interests or fads.

As one writer says,

Are you into reiki, homeopathy, or the healing power of crystals, magnets or Head of the Class reruns? You might be a phony celiac.

Many self-diagnosed “sufferers” seem likely instead to have “orthorexia nervosa” – “an extreme or excessive preoccupation with avoiding foods perceived to be unhealthy.” An obsession with righteous eating. Psychiatric Times calls it a “disease that masquerades as health.”

Orthorexia is marked by the compulsive and rigid imposition of a set of ideals about what is correct to consume and the distress that ensues when actual eating does not adhere strictly to these ideals. In anorexia, the goal of food restrictions is to lose or to avoid gaining weight, so the focus is directed toward how eating (or exercising or purging) affects the morphology of the body. Orthorexia instead is a preoccupation with ideas of health or other philosophical ideals.

A food blogger lists some of the symptoms of orthorexia:

  • Feeling virtuous about what they eat, but not enjoying their food much
  • Continually cutting foods from their diet
  • Experiencing a reduced quality of life or social isolation (because their diet makes it difficult for them to eat anywhere but at home)
  • Feeling critical of, or superior to, others who do not eat as healthily they do
  • Skipping foods they once enjoyed in order to eat the “right” foods
  • Choosing to eat foods based off of nutritional value, instead of eating what they’re craving
  • Feeling guilt or self-loathing when they stray from their diet
  • Feeling in total control when they eat the “correct” diet

So maybe that’s the real culprit here.
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Thinking about a new ukulele

Kala resonator uke
I’ve been thinking seriously of adding another ukulele to the herd. A tenor resonator, or resophonic, like the Kala shown above. That’s the re-designed 2014 model.

I’ve played earlier models, including the 2013 version with the strings attached to a tailpiece (see photo below, left). The 2014 design (shown above) anchors the strings back into the cover plate, which I expect will be a better design; it looks cleaner, too. But I believe the biggest change is that the through-the-plate model has more tension on the biscuit (see below). And I like Kala products, too.

Earlier Kala resoI really like resonator instruments and currently own a Soares resonator tenor guitar. It’s lovely; all-metal body, but a heavy beast (20lb or so)

I owned a Republic all-metal reso uke, a few years back, but it was concert scale. Interesting uke, but I didn’t keep it. I loved the look, but I don’t like concert scale as much as tenor, and I think that concert scale strings don’t put enough tension on the biscuit to make the cone work effectively. However, it gave me some ideas about improving reso uke output.

In the physics of guitars and ukuleles, the more tension on the saddle, the greater the energy passed along through the bridge to the sounding surface (top). Thus the greater the tension, the louder the sound and the greater the sustain.

A tenor uke has more string tension than a concert, and because of this it is this is generally louder and richer in tone than a shorter scale uke.

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Feb. 12: Happy Darwin Day

Charles DarwinFebruary 12 is international Darwin Day, the day when we collectively celebrate science and reason. And, of course, we recognize Charles Darwin’s birthday: February 12, 1809 (the same birthdate as Abraham Lincoln, by the way).

If Collingwood made such declarations, I would propose we recognize the day in our municipality. Other Canadian municipalities have done so. Maybe we could raise a flag with Darwin’s face on it outside town hall.

Darwin Day was first celebrated in 1995 and has been growing in recognition and popularity ever since. As Darwinday.org tells us the celebration was:

…initiated by Dr. Robert (“Bob”) Stephens and took place at Stanford University. The first EVENT sponsored by the Stanford Humanists student group and the Humanist Community, was held on April 22, 1995. The famous anthropologist Dr. Donald Johanson, who discovered the early fossil human called ‘Lucy’, gave a lecture entitled “Darwin and Human Origins” to over 600 people in the Kresge Auditorium.

In subsequent years the location and date of the celebration was changed to coincide with Darwin’s birthday and was held on, or near, February 12 each year. The success of the venture is reflected in the list of speakers which include Richard Dawkins, 1996; Paul Berg, 1997; Robert Sapolsky, 1998; Douglas Hofstadter, 1999; Michael Shermer, 2001; Robert Stephens and Arthur Jackson, 2003; Robert and Lola Stephens, 2004; and Eugenie Scott, 2005.

And, as the site also adds, “Celebrating Science and Humanity within our various cultures throughout the world is an idea that is overdue…”

I would hope, too, that people would take some time out of their busy days to read something of Darwin’s, even if only a few pages. He wrote beautifully, albeit rather obtusely at times.

Of course, I don’t expect creationists will break out of their cult mentality and celebrate science today: they haven’t in more than 150 years since Darwin’s Origin of Species was published. But while we celebrate Darwin, we should give some thought to creationism on this day, not just to critical thinking, if for nothing else than to remind us that we still have a long way to go to get universal appreciation of science and reason.

Especially, it seems, in the USA, where 43 percent of Americans believe in young-earth creationism. Not entirely bad news, given that figure has dropped from 54 percent in 2009. But still very, very scary.*

On Facebook today there were a couple of links to articles about creationism worth reading on this Darwin Day.

Creationism museum displayFirst is a cutely risible piece on Buzzfeed called “45 Things I Learned At The Creation Museum.” For those who don’t know it, the Creation Museum in Kentucky is where Bill Nye recently successfully debated creationist Ken Ham. It’s probably the most strenuous effort to rationalize away science ever constructed.

If I ever get to Kentucky, I will pay a visit, but I expect I’ll get escorted out for laughing too loudly at the exhibits. And if you’re like me, you will probably enjoy the virtual tour in the Buzzfeed article more than actually being there, because you don’t risk being ejected. After all, how can you keep a straight face when confronted with a sign that claims all dinosaurs were vegetarians before Adam?

Uh, and those razor-edged, pointed, cutting, slashing teeth were for… broccoli? Okay, stop snickering or they won’t let you in the museum either.

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Debunking the Adam Bridge



Adam's bridgeA story popped up on the internet in late 2013, recycled in early 2014, claiming “NASA Images Find 1.7 Million Year Old Man-Made Bridge.” Claptrap. It’s not a bridge. It’s simply a natural tombolo: “a deposition landform in which an island is attached to the mainland by a narrow piece of land such as a spit or bar.”

The conspiracy theorists and some religious fundamentalists disagree.

It’s been called the Adam bridge, the Rama, Sethu (also Rama Setu – setu is Sanskrit for bridge), Ramar and the  Hanuman bridge, and Setubandhanam.

According to the legends in the Ramayana, the great Hindu epic poem, it was

…built by the Vanara (ape men) army of Lord Rama in Hindu theology with instructions from Nala, which he used to reach Lanka and rescue his wife Sita from the Rakshasa king, Ravana.

It’s a twisting stretch of shoal  and sandbank in the Palk Strait between India and Sri Lanka, about 18 miles (30km) long (depending on where you measure from, it can be reported as long as 35km). At high tide, the water is about 12 feet (4m) deep on average (apparently it ranges from 1m up to 10m deep in some places). The chain of shoals is roughly 300 feet (100m) wide.

It was reportedly passable on foot up to the 15th century until storms deepened the channel: temple records seem to say that Rama’s Bridge was completely above sea level until it broke in a cyclone in 1480 CE.

Let’s clear the first fallacy right away: the discovery of the “bridge” isn’t new, nor did NASA recently “discover” it in a photograph. Wikipedia tells us:

The western world first encountered it in “historical works in the 9th century” by Ibn Khordadbeh in his Book of Roads and Kingdoms (c. AD 850), referring to it is Set Bandhai or “Bridge of the Sea”. Later, Alberuni described it. The earliest map that calls this area by the name Adam’s bridge was prepared by a British cartographer in 1804, probably referring to an Abrahamic myth, according to which Adam used the bridge to reach a mountain (identified with Adam’s Peak) in Sri Lanka, where he stood repentant on one foot for 1,000 years, leaving a large hollow mark resembling a footprint.

The tombolo was photographed by NASA’s Gemini missions back in 1966 (photo here). However, that was before the internet existed to let wild and unsubstantiated conspiracy theories go viral.

Another NASA mission in 2002 produced a second photograph of the region (photo here) which, of course, spun the online conspiracy theorists off on a wild goose chase trying to “prove” it was the remains of a human-made structure connecting Sri Lanka with India.

Well, it isn’t. Wikipedia tells us it’s long been known as a natural formation, but that geologists differ in their views as to how it formed:

In the 19th century, there were two prevalent theories explaining the structure. One considered it to be formed by a process of accretion and rising of the land, while the other surmised that it was formed by the breaking away of Sri Lanka from the Indian mainland. The friable calcerous ridges are broken into large rectangular blocks, which perhaps gave rise to the belief that the causeway is an artificial construction… which essentially consists of a series of parallel ledges of sandstone and conglomerates that are hard at the surface and grows coarse and soft as it descends to sandy banks.
Studies have variously described the structure as a chain of shoals, coral reefs, a ridge formed in the region owing to thinning of the earth’s crust, a double tombolo, a sand spit, or barrier islands. It has been reported that this bridge was formerly the world’s largest tombolo before it was split into a chain of shoals by the rise in mean sea level a few thousand years ago.
Based on satellite remote sensing data, but without actual field verification, the Marine and Water Resources Group of the Space Application Centre (SAC) of the Indian Space Research Organisation (ISRO) states that Adam’s Bridge comprises 103 small patch reefs lying in a linear pattern with reef crest (flattened, emergent – especially during low tides – or nearly emergent segment of a reef), sand cays (accumulations of loose coral sands and beach rock) and intermittent deep channels…
The geological process that gave rise to this structure has been attributed in one study to crustal downwarping, block faulting, and mantle plume activity while another theory attributes it to continuous sand deposition and the natural process of sedimentation leading to the formation of a chain of barrier islands related to rising sea levels…
Another study explains the origin the structure due to longshore drifting currents which moved in an anticlockwise direction in the north and clockwise direction in the south of Rameswaram and Talaimannar. The sand was supposedly dumped in a linear pattern along the current shadow zone between Dhanushkodi and Talaimannar with later accumulation of corals over these linear sand bodies… another group of geologists propose crustal thinning theory, block faulting and a ridge formed in the region owing to thinning and asserts that development of this ridge augmented the coral growth in the region and in turn coral cover acted as a `sand trapper’.

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Reading Thucydides at last

BookshelfSomewhere on one of my bookshelves, is an old Penguin paperback copy of History of The Peloponnesian War by Thucydides. It’s a bit worn, pages lightly yellowed, glue a little brittle. It’s been sitting on the shelf, stacked with many other paperbacks, piled two deep, floor to ceiling, for the past two decades and more.

It’s never been read, not completely. I read the introduction, maybe some small sections, back in my wargaming days, 30 or 35 years ago. Like many of its companions on that shelf, it’s a book I put aside for the days when I expected to have more time to read such works. My retirement. Insert canned laughter here.

Of course, when I bought it, in the 1970s, I hadn’t expected to be in politics, writing books and articles on municipal issues, blogging, playing the ukulele, and furiously baking in my “golden years.” How did I ever get so busy?

Nowadays, it seems these books may have to wait a little longer to be read. Some of them, anyway. The pile of books in progress beside the bed seems to get refreshed with new titles all too often, and few of the older ones make their way into it.

Thucydides sits on the shelf with similar Penguin editions of Herodotus, Xenophon, Josephus, Suetonius, Caesar – historians of ancient Greece and Rome. He shares shelf space with Dickens, Dostoyevsky, Hardy, Wolfe, Baudelaire, Austen and other great writers of fiction. Many of them were put aside for later, although others have been read.

There’s a whole collection of Latin American authors I picked up in the 70s; mostly read back then, but many deserve rereading. There are collections of classic Japanese and Chinese poets. Books by popular modern authors – Michener, Hemingway, Steinbeck, Burroughs (read most of those), Kerouac (ditto), Heller, Vonnegut. There are philosophers – Plato, Aristotle, Voltaire, Hobbes, Suzuki, Spinoza. Plays by Wilde, Shaw and Sophocles. Essays by Orwell and Voltaire.

Some days, I despair I’ll ever get to them. They deserve to be read, all of them. Each is a gateway to a whole world, a universe, even. Now and then I pick one up, read a chapter, maybe a poem or an essay, but it goes back on the shelf for years after that.

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Salt and bread making

Salt is one of the four essential ingredients in making bread, along with flour, yeast and water. Nothing more is needed, although often a lot more is added.

Salt is listed in all the recipes. Only one bread I’ve ever read about is salt-free (a Tuscan specialty mentioned in William Alexander’s book, 52 Loaves).

We tend to assume salt is simply for flavour, but it is also part of our basic biology:

I find it easiest to think of salt as one half of the body’s water-regulation system, the other half being potassium. The membranes of every cell in the body allow water to flow through in direct proportion to how much sodium and potassium are present in the immediate area. Too much or too little sodium in the body affects everything from digestion to blood pressure to brain function.

Since proper sodium levels are so important, the body uses the kidneys to maintain a precise balance. The system is very efficient, which means that if you eat more sodium than the recommended daily allowance, you’ll simply excrete whatever you don’t need (within reason). That also means that we tend to crave more salt than we actually need to eat, which might explain its flavor-enhancing properties.

Salt, as the site above tells us, suppresses bitter flavours, which means some foods taste better salted (at least in my cultural background, which favours sweet and salty over sour and bitter). Because it suppresses bitter, which in turn suppresses  sweet and sour flavours, these flavours come across as stronger in the presence of salt.

Which suggests that a bread with a sweet factor – say raisins, coconut or cranberries – can have a higher salt content than a plain bread, because the salt will enhance the sweetness. So less sugar, more salt? (Okay, I don’t cook with processed sugar because I try to avoid it in my diet…)

Read this food science piece in Nature about salt, food and flavour. Very interesting.

Taste and flavour are not quite synonymous, as the National Institute of Health reminds us:

Taste and flavor are terms that are often confused. The word “taste” has two meanings, one technical and the other as commonly used in the English language, which encompasses the larger concept of flavor…

The sense of taste, one of the five major senses, is defined based on anatomy. In mammals, it is the sense subserved by taste receptor cells located primarily on taste buds in the oral cavity. These taste receptor cells are innervated by branches of the seventh, ninth, and tenth cranial nerves that synapse first in the brainstem prior to sending messages to other parts of the brain…

Virtually all foods and beverages impart sensations in addition to taste. For example, a complex food such as soup not only has taste properties (e.g., it is salty, sour, or sweet) but also has volatile compounds that give it its specific identity (e.g., pea soup compared to potato soup), and it may also have burning properties, such as those caused by hot peppers… In common parlance, the entire sensation elicited by this food is called its “taste.” However, most scientists would instead use the term “flavor” to refer to this total sensation, and that is how it will be used here. It should be noted that many also include the texture of a food as a component of flavor. Taste molecules such as salt can influence flavor in many ways, some of which are described below.

Of course, salt plays other roles in the baking, fermenting and gluten development stages. According to the Wild Yeast blog:

  • Salt affects dough texture, making it stronger and less sticky, as the commenter noticed.
  • Salt reduces oxidation of the dough during mixing. Oxidation causes the degradation of carotenoid pigments in the flour that contribute to flavor and crumb color.
  • Salt regulates yeast activity, causing fermentation to progress at a more consistent rate.
  • Salt affects shelf life. Because it attracts water, it can help keep bread from staling too quickly in a dry environment. However, in a humid environment, it can make the crust soggier.

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