there are all sorts of populations mixed in to
confuse the scientists, it's entirely possible
that newly noticed peoples have a higher incidence
of the disease. It's also possible that it's
grossly overstated by some would-be sufferers.
Hard to know, probably a combination of factors is making it more "on
the radar" of people today.
Thing is that medical research heretofore has
been egalitarian in the sense that the studied
populations have been homogenized ("a study of
1000 white males ...") so as to control the
number of variables, but then the results are
usually claimed applicable to the entire human
race. One hopes that computers can be programmed
to sort out threads more carefully, but knowing
people somebody is going to add a stray negation
or set of parentheses with virtually untraceable
adverse effects to the conclusions.
acquired in some sort of tropical area. It's just been in the last couple of decades or so that gluten intolerance has become as wide spread known as it has.
I recall reading that, too, but it's likely to
have involved two diseases called sprue with
similar manifestations but different causes.
I also recall another confounding factor, that
being that the celiac disease had been claimed
to arise after a patient's bout of dysentery.
I think I recall reading something of a similar sort.
So how did it get that name?
False cognate, apparently. Gluten is merely
the Latin word for glue or anything sticky,
and it just so happens that the chemists
borrowed the term to describe a protein
complex with sticky characteristics. Western
writing about Chinese cooking often uses the
term glutinous, which is accurate as far as
it goes, but a less pretentious and less
ambiguous word would be just plain "sticky."
OK, that sounds logical. It's been quite a few years since I had Latin
and have forgotten just about all I used to know.
Most of what I say without disclaimer has
some sense to it, I think.
Likely. Could have been worse, as in Wheatena.
Mom and Dad tried that on us too, with the same reaction.
And Wheatena came pre-rancidized.
Nothing could help it, and the bit of sugar & milk we were allowed
didn't even begin to make it taste better.
It was always amazing to me that people didn't
or didn't want to notice the oxidation of that
supposed food. It's so rancid that it just
has to be a carcinogen.
So what was oregano doing in a pot shop in the first place?
It was in the display cases. No sense wasting
revenue-generating product for show.
Could have been as a "don't buy this stuff" display also.
Why would a pot shop have such a display?
in > the future, just have to remember not to wear anything with metallic
thread in addition to the implants.
It's just arbitrary and if not altogether irrational
marching to the tune of a different bandmaster.
Seems that way--and reminds me I need to ask my ortho doctor about a
card that may or may not be looked at. TSA has never looked at the card
I got for the metal in my wrists and elbow.
Best to have one, though, just in case.
30-Min Vietnamese Caramel Pork Stir Fry
categories: American, main, easy
servings: 4
1 lb pork tenderloin, cut into cubes
- M says use a fattier cut
1/4 ts salt
1/4 ts pepper
1 1/2 Tb toasted sesame oil
1 sweet onion, diced
2 ts grated fresh ginger
4 garlic cloves, minced
1 c low-sodium chicken stock
1/4 c loosely packed brown sugar
1 Tb low-sodium soy sauce
2 ts cornstarch
2 ts rice vinegar
1/2 ts crushed red pepper flakes
1/2 red pepper, thinly sliced
1/2 hd napa cabbage, sliced
1/4 c roasted peanuts, chopped
1/2 c freshly torn cilantro
1 lime, cut into wedges
2 c cooked brown jasmine rice, for serving
Heat a large wok or skillet over high heat. Season
the pork with salt and pepper. Add the oil to the
skillet and once it's hot, add the pork. Cook until
seared and golden brown on all sides, 6 to 8 min.
Remove the pork from the wok and place it aside in
a bowl. Add the onion, ginger and garlic to the
skillet, stirring to toss. Cook until slightly
softened, about 5 min, stirring occasionally.
In a bowl, whisk together the chicken stock, sugar,
soy sauce, cornstarch, vinegar and pepper flakes.
Pour it into the skillet and bring it to a boil.
Reduce to a simmer and cook for 3 to 4 min. Add
the pork and red pepper into the wok, tossing to
coat and cook for another 2 min.
Serve immediately over brown jasmine rice. Top
with the cabbage, peanuts, cilantro and a spritz
of lime.
Jessica on howsweeteats.com after Cooking Light
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