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Notes -
I'm a big fan of the theory that it's not necessarily the crops themselves, but the adoption of crop dessication for cereal grains in the 1990s that caused "gluten intolerance" (that Americans don't seem to experience when eating bread in Europe), then the same thing happened with seed oils when they started using crop dessication for soy and oil crops in the 2000s and 2010s. Cereals, brassicas, and legumes are the most lindy foods that exist outside of animal products. It'd be bizarre if they caused persistent inflammation to humans over their histories without selecting it out of either the humans eating it or the plants themselves.
I also think that this is possibly why alcohol's J-curve is disappearing, despite alcohol being so lindy as well. Phthalates in tubing used in bottling plants, pesticide residues, and other rarified byproducts all end up in the final product and have started to outweigh the protective effects.
Isn't it basically a fad, like women declaring they're bi etc? In Europe I know IRL like 2 gluten intolerant people out of say, 100. Real but rare disease. In US it's massively overrepresented
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