28 Jul 2012
Plants induce allergies in client-species when it does not suit them to be eaten . But then produce anti-allergens in competition with other plants when it suits them . The anti-allergens are found in sprouts . Strictly Darwinian Evolution .
This means that anti-allergens exist that switch off the allergic response . We merely have to find them .
This is intimately tied into diseases like diabetes , since there is some evidence that repeated and continual eating of any high-carbohydrate food like wheat or maize or rice will lead to a an activation of the immune system .
How does this work ?
Another episode in the plant-herbivore wars .
Plants are essentially r-type reproducers (see appendix II) . But they have evolved penalties for herbivores that eat their seeds before they are ripe . (As anybody who has ever eaten green apricots can attest) .
But there is an obvious niche : not all plants ripen at the same time . But a plant species would be more successful if it’s ripe seeds produces anti-allergens that negates the effects of a few still-unripe seeds .
This happened to all the cultivated cereal crops . See Appendix I .
It is a dual effect :
1.Crops get harvested earlier , without getting properly ripe
2.Humans don’t eat sprouts anymore .
For thousands of years , porridge and sprouts was the standard fare of peasants (the majority of the population). Grinding seeds gave higher yields if they had not started sprouting . The availability of anti-allergens fell sharply in civilized , wheat-grinding empires .
I strongly suspect , but cannot prove that one of these anti-allergens was a strong inhibitor of prion activity , specifically the prion promoting human fertility .
This means that finely ground wheat flour promotes fertility in humans . The driving force of Empires since Sumerian times .
Actually , a finely tuned feedback mechanism . Societies that have a large surplus , have a larger fertility rate because they can afford the milling . Really high-tech societies can afford to go back to simpler systems , which reduces the birthrate .
The seed ripens . Starches are utilized into proteins and fibres . This is a crucial stage for the plant (ie r-type reproduction) . When it has maximal chances chances of reproduction .
(Neolithic proto-agricultarists planted seedlings , not seeds . It was not a mass production . Every seedling was coddled . Still is in high-production , low-energy environments . Yields were about 40 times , so it paid them to do it.)
The interesting thing is that active anti-allergens are formed in this period . In other words , all those nasties in Appendix I are deactivated .
Dosages : eating some sprouts once every 3 days should do the trick . The immune system normally triggers after about three days of the same food .
But the sprout is specific . You will need at least three : wheat , rice ,maize .
See Appendix III
This is gluten protein formed by washing away the starch . Analogeous to sprouts forming , but without anti-allergens forming . But it should be interesting to see what happens if some sprouts are mixed with seitan .
Very few molecules of anti-allergens would be needed . The anti-allergens would normally be specific to the plant (wheat , maize,rice) . So , a little of sprouts of these species mixed with seitan should ameliorate a large number of ailments .
Epigenetic factors :
Strong gradients in starch concentrations would activate anti-allergen genes . Something like sprouts or washing gluten proteins (seitan) in cold water (+- 4 Celsius) . Microparticles (bind concentration gradients) will help .
Bah . Eat sprouts of wheat , rice and maize with fried heavily salted fried potato chips .
At least you will die happy .
From Wikipedia, the free encyclopedia
The immunochemistry of Triticeae glutens is important in several inflammatory diseases. It can be subdivided into innate responses (direct stimulation of immune system), class II mediated presentation (HLA DQ), class I meditiated stimulation of killer cells, and antibody recognition. The responses to gluten proteins and polypeptide regions differs according to the type of gluten sensitivity. The response is also dependent on the genetic makeup of the human leukocyte antigengenes. In gluten sensitive enteropathy, there are 4 types of recognition, innate immunity (a form of cellular immunity priming), HLA-DQ, and antibody recognition of gliadin and transglutaminase. With idiopathic gluten sensitivity only antibody recognition to gliadin has been resolved. In wheat allergy, the response pathways are mediated through IgE against other wheat proteins and other forms of gliadin.
r/K selection theory
From Wikipedia, the free encyclopedia
In ecology, r/K selection theory relates to the selection of combinations of traits in an organism that trade off between quantity and quality of offspring. The focus upon either increased quantity of offspring at the expense of individual parental investment, or reduced quantity of offspring with a corresponding increased parental investment, varies widely, seemingly to promote success in particular environments. In this context, r-selection makes a species prone to numerous reproduction at low cost per an individual offspring, while K-selec
Wheat gluten, also called wheat meat, mock duck,gluten meat, or simply gluten, is a food made fromgluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starchdissolves, leaving insoluble gluten as an elastic mass which is then cooked before being eaten.
Wheat gluten is an alternative to soybean-based meat substitutes such as tofu. Some types of wheat gluten have a chewy or stringy texture that resembles meat more than other substitutes. Wheat gluten is often used instead of meat in Asian, vegetarian, Buddhist, andmacrobiotic cuisines. Simulated duck is a common use for wheat gluten.
Although wheat gluten was first developed in China, it has historically been popular in the cuisines of Japan and other East and Southeast Asian nations. In Asia, it is commonly found on the menus of restaurants catering primarily to Buddhist customers who do not eat meat.
Since wheat typically contains about 14 percent protein, roughly 86 percent of the original wheat flour may be disposed of or used as stock for soups. In industrial production of gluten, the leftover starch may be disposed of via the municipal sewage systems. Makers of gluten in towns and cities are typically charged a fee to dispose of their starch into the local sewage system.