Susan Carmack wrote:
> Hi Todd,
>
>> The grass of grass-fed ruminants would include the seeds at the top
>> of the stalks in any case, at least when the grass is mature. Those
>> grains, which are a completely natural part of the animal's diet,
>> would contain gliadin/gluten.
>
> Gluten is just found in wheat, barley, rye (and oats). Grasses are a
> different family.
> http://www.kintera.org/site/pp.asp?c=ewK0LjP7E&b=83967
Well, botanically, wheat, barley, and rye are all grasses, i.e., members
of the family Gramineae or Poaceae, from which word we get, eventually,
the word "grain." There are lots and lots of wild grasses including
wild varieties of wheat, barley, and rye. They all have blades of some
sort, and seeds contained in panicles. It's true that the seeds of some
have a considerable amount of gluten, while others (rice, for example)
have little or none. The point is that a grass-eating ruminant is going
to eat any and all of these grasses, regardless of their gluten
content. Gluten-containing grains are a natural part of the ruminant's
diet, because such grains, among others, grow pretty much anywhere
grasses grow.
>> So if the premise is that an animal must have a completely
>> gluten-free diet for its meat to be gluten-free
>
> Grass fed meat does not cause me to get arthritis, carpel tunnel,
> itchy rashes and Restless Leg Syndrome.
I don't see how you can know that the animals haven't ingested liberal
amounts of gluten-containing panicles as part of their natural diet.
Has anyone ever conducted assays of the gluten content of meat?
Todd Moody
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