Corn and Soy poll

[nuthatched]

Hello In the "Not good or bad" camp I see. Thank you for participating!

Are you taking a poll for school or are you looking for information on this subject?

 

[aart]

Are you taking a poll for school or are you looking for information on this subject?

I think the goal is RabbleRousing.

 

[FrostRanger]

It's complicated, but both are for the most part basically fine

 

[JacinLarkwell]

Hello Oh I forgot it is bioengineered food which cannot be found naturaly in nature. I think if you mess with nature it will mess with you back.

Lots of plants we eat now are different than they were thousands of years ago, not just corn.

 

[Kenya Mwangi]

Lots of plants we eat now are different than they were thousands of years ago, not just corn.

Hello So much changes with time. I read once something like that the apples that people ate 100 years ago don't exist anymore. It makes me wonder what the apples were like.

 

[Kenya Mwangi]

Are you taking a poll for school or are you looking for information on this subject?

Hello I am looking for information. I see so many feeding posts that don't want soy and corn. My idea is to see how many people don't want it to see how many would be interested in an experiment on setting up a small home corn/soy free garden/insect setup.

I am kind of like in market research right now with this poll. Waiting for new users to answer is exciting, but not many people are answering.

 

[Kenya Mwangi]

It's complicated, but both are for the most part basically fine

Hello Thank you for noticing my poll!

 

[Kenya Mwangi]

I think the goal is RabbleRousing.

Hello I try not to let the turkeys get me down. Don't forget to vote!

 

[HollowOfWisps]

It depends on its source. For example, a good bit of my family has a gluten allergy. My older aunts and cousins had gluten allergies before they were really even known to be an issue. I couldn’t eat gluten without breaking out in hives on my face/chest and getting stomach pains. My husband was researching gluten allergies and was finding how people with gluten allergies go over to Europe and are able to eat the wheat products there. He then found a company founded by a couple who had gluten allergies that traveled around the world looking for heirloom untouched strains of wheat. They found one that had a different gluten structure than modern strains different than even the mainstream modern “organic” and “heirloom” ones we are usually sold in America. My husband ordered me some, baked me a loaf of bread and I very reluctantly tried a bite. No reaction after waiting 20 minutes. So I tried a few more bites fully expecting to have at least terrible stomach pain or nausea that kept me up all night. Nothing. I now solely use that flour and so do the other members of my family who were diagnosed with gluten allergies. All of my bread, pasta and baked good I make myself now. You know how people say American portions are so much bigger than in Europe and that we eat so much more? Tell you what the fresh milled European heirloom strain of wheat I get fills you up quickly without making you feel uncomfortable. My entire family has cut down on how much pasta and bread we eat now because with this flour we are satisfied and kept comfortably full unlike what you find in an American grocery store. This experience has completely changed my view to not black and white, but rather gray. Beans for instance, my father-in-law and husband have trouble digesting. I set out to research a type of bean that was much like the flour my husband found. Guess what? There is a bean called Anasazi or a “cave” bean that was found in an archaeological dig carbon date back over a thousand years. They planted some, they grew and with testing not only are the more nutritionally dense than modern strains, but they have up to 75% less than regular bean strains of the carbs that cause people stomach problems. I bought a couple of pounds, made chili with them and guess what? No one had problems digesting them. Therefore I don’t think anything that can be grown or raised is good/bad, but it depends on its source.

 

[Kenya Mwangi]

It depends on its source. For example, a good bit of my family has a gluten allergy. My older aunts and cousins had gluten allergies before they were really even known to be an issue. I couldn’t eat gluten without breaking out in hives on my face/chest and getting stomach pains. My husband was researching gluten allergies and was finding how people with gluten allergies go over to Europe and are able to eat the wheat products there. He then found a company founded by a couple who had gluten allergies that traveled around the world looking for heirloom untouched strains of wheat. They found one that had a different gluten structure than modern strains different than even the mainstream modern “organic” and “heirloom” ones we are usually sold in America. My husband ordered me some, baked me a loaf of bread and I very reluctantly tried a bite. No reaction after waiting 20 minutes. So I tried a few more bites fully expecting to have at least terrible stomach pain or nausea that kept me up all night. Nothing. I now solely use that flour and so do the other members of my family who were diagnosed with gluten allergies. All of my bread, pasta and baked good I make myself now. You know how people say American portions are so much bigger than in Europe and that we eat so much more? Tell you what the fresh milled European heirloom strain of wheat I get fills you up quickly without making you feel uncomfortable. My entire family has cut down on how much pasta and bread we eat now because with this flour we are satisfied and kept comfortably full unlike what you find in an American grocery store. This experience has completely changed my view to not black and white, but rather gray. Beans for instance, my father-in-law and husband have trouble digesting. I set out to research a type of bean that was much like the flour my husband found. Guess what? There is a bean called Anasazi or a “cave” bean that was found in an archaeological dig carbon date back over a thousand years. They planted some, they grew and with testing not only are the more nutritionally dense than modern strains, but they have up to 75% less than regular bean strains of the carbs that cause people stomach problems. I bought a couple of pounds, made chili with them and guess what? No one had problems digesting them. Therefore I don’t think anything that can be grown or raised is good/bad, but it depends on its source.

Hello That is the best news! Is your flour called Einkorn? I read it is ancient grain with less gluten.

I think I heard someone say bread baked with yeast is better because the yeast does something to the gluten to eat it or break it down.

I'm happy you are feeling much better!