most recent 30 from http://paleohacks.com 2013-05-25T19:14:13Z http://paleohacks.com/feeds/question/155901 http://www.creativecommons.org/licenses/by-nc/2.5/rdf http://paleohacks.com/questions/155901/do-you-have-a-question-for-michal-pollan nate 2012-10-15T17:37:58Z 2012-10-15T18:51:34Z

<p>Reddit has an open forum with him here:</p> <p><a href="http://www.reddit.com/r/IAmA/comments/11ipg5/iam_michael_pollan_writer_and_advocate_on_food/" rel="nofollow">http://www.reddit.com/r/IAmA/comments/11ipg5/iam_michael_pollan_writer_and_advocate_on_food/</a></p> <p>What are your questions for him?</p> <p>Here's Michael Pollan on the paleo diet: </p> <p>"Interesting, but harder to do than it might seem, since modern meat is a world away from paleo meat-- which was raised in factory farms, fed grain, and given pharmeceuticals. But the emphasis on reducing refined carbs is a positive. Still, it's a diet, and I don't think diets do much."</p> <p>And on the increasing prevalence of gluten intolerance:</p> <p>"There does seem to be a real increase in both gluten intolerance and celiac disease, for as yet unexplained reasons. I looked at this for my new book, and found several interesting theories: our gut microbiota has been damaged by our diet, and this may disorder the immune system, so that it attacks the wrong proteins (such as gluten). We're also exposed to a lot more gluten--it's in tons of processed foods. Also, we bake bread differently-- fast-rising instead of sourdough fermentations, which seems to break down the peptides that lead to reaction. Some people with intolerances can tolerate slow-fermented breads. And lastly, we've been breeding wheat to have more and more gluten. And lastly lastly, the power of suggestion-- gluten intolerance is "catching" thanks to the power of suggestion."</p>