Currie’s Corner 642, July 26, 2018
At the risk of sounding like a dinosaur who never accepted the end of the 1960’s, I’m here to offer a few words of lament about how the simple pleasure of dining has become horribly complicated. I grew up in a very meat and potatoes’ home in River Heights in Winnipeg. It was a very adventurous day when our Hungarian cleaning lady who came to our house once a week taught my mother how to make amazing cabbage rolls.
All of us have become more adventurous since then, and it’s truly wonderful to experience all the food choices that come with living in a land of immigrants like the Canadian prairies.
It was not much more than a decade ago that we were hit with the demand for food that is gluten-free. A small percentage of the population suffers from celiac disease which makes it difficult to digest conventional bread and other products made from whole grains. I will not minimize the genuine danger. For some, it is truly a life and death issue. But in an amazingly brief span of time it seems, gluten-free became a new religion, especially when the ‘millennials’ started to reproduce.
After swearing off the protein that comes from red meat, and adopting many other dietary trends, these young parents seem to spend far too much time on the internet. Some of the information they are absorbing as they determine choices for their children appear to be hucksterism from the Gweneth Paltrows of the world. Some choices may be downright harmful.
Researchers at the University of Calgary talked to a number of parents who put their kids on a gluten-free diet, even though they don’t have a celiac condition of any kind. They seem to be coming to the conclusion that “It can’t hurt” but in fact it can. Many of the gluten-free products that are showing up in super markets don’t have much nutritional value. Many are low in protein and they are loaded with sugar. It’s being seen as a significant factor is rise of type 2 diabetes.
See what I mean. It used to be easier.
I’m Roger Currie