On Fri, 31 Aug 2012 19:07:47 +0000 (UTC), Doug Freyburger
wrote:

Dogman wrote:

http://www.wheatbellyblog.com/2012/08/heart-poison/

"Those nice people who make gluten-free foods with junk carbohydrate
ingredients don’t know that their products cause coronary disease and
heart attacks, cataracts, arthritis, hypertension, diabetes,
inflammation, and growth of visceral fat. Note that the small LDL
particles triggered by gluten-free carbohydrates, as in Claire’s
example, persist for 10 days after one indulgence. In other words, if
Claire only has a gluten-free slice of bread or a bagel every 10 days,
she has small LDL particles and risk for heart disease 7 days a week,
30 days a month, 12 months a year.

"So, among the several deleterious effects of gluten-free junk
carbohydrates is triggering of small LDL particles, the most common
cause for coronary disease and heart attack in North America today.
Gluten-free foods made with cornstarch, rice starch, tapioca starch,
and potato starch are poisons to your heart."

So the claim is that what happened with margarine will happen with
gluten free foods? Time will tell.

I'm not sure any claim is being made, Doug, other than in his own
practice (and in various other studies) small LDL particles are a
significant risk factor for CHD. More studies would need to be done to
confirm any link between eating "gluten-free foods" and having small
LDL particles.

Given the relative health of those
who use rice or potatoes as a base of a diet that never leads them to
obesity (same as using wheat before the invention of refining mills),
it's s stretch to say they are bad in small quantities except to people
who've already become fat.

Define "relative health."

Having a high number of small LDL particles, according to recent
studies, is a strong risk factor for CHD. I would assume that applies
to many people who are not fat.

My hunch is that they're bad for various subsets of the population,
but not for everyone.

--
Dogman

"I have approximate answers and possible beliefs in different degrees of certainty
about different things, but I'm not absolutely sure of anything" - Richard Feynman