Sign-up for Fundamentals Class starting April 19th at 6pm, classes will be Tuesday & Thursday at 6pm, Sunday 9:00am. sign-up
Individual Warm-up: 20-Handstand push-ups.
Warm up: JA's, high knee walk, butt kick run, 2-shuffles, 2-karaeoke runs, 4-50% sprints. Part-2: 10-stink bugs, 20-med ball cleans, 2-shuttle runs.
Strength: Snatch 1) 5 x 40%, 2) 5 x 50%, 3) 5 x 60%.
WOD: AMRAP in 20:00 of 7-HSPU, 14-Med ball cleans, Hill Sprint.
Stamina: 100-toes to bar, 100-headstand extensions.
Endurance: 1-mile run, 2k row, 1-mile run, 2k row.
Recovery: 10-skin the cats or strick knees to elbows with a pause hold at top.
Wheat Breeding and the Rise in Celiac Disease
There are two main protein-fragments that stimulate the immune system and cause symptoms in the majority of Celiac patients. Researchers compared the concentration of these fragments in the 30 or so modern wheat varieties currently eaten worldwide to those present in the 50 varieties that were most common a hundred years ago. Turns out, there is a lot more gluten in our food supply now thanks to selective breeding to increase crop yields, resistance to climate change and disease, and because a higher protein content leads to more favorable bread-making properties (dough elasticity).
Currently, wheat is the third most produced cereal crop in the world (after rice and corn) and consumption has fluctuated over the past decade or so (graph here). In response to emergence of the 'low carb' movement in the early 2000's, wheat consumption decreased dramatically. However, the wheat industry responded by processing wheat products to include more fiber and protein—two things that are seemingly lacking in diets worldwide. And, ironically, the two portions of the wheat kernel that are the most problematic for the gut and immune system—more protein means more gluten and more fiber means more wheat germ.
Gluten proteins stimulate the immune system (in both symptomatic and asymptomatic individuals), and the germ is where the antinutrients (wheat germ agglutinin lectin) are concentrated. Lectins are chemical defenses the plant has evolved to protect its embryo (genetic material), located in the germ of the seed.Wheat producers are trying to entice us back to eating wheat by advertising products with increased protein and fiber. It certainly seems to be working—demand for wheat products has been on the rise since 2005.
During comparison analysis of the varieties of wheat most common a century ago, the researchers came across several strains that had a much lower concentration of the offending protein fragments, which offers potential for lower gluten-containing wheat crops to be selected and bred in the future.
This type of selective breeding is similar to what we have done to our fruit supply: sweeter, juicier, and bigger fruits are in demand by consumers and as a result, the concentration of fructose has increased dramatically.
