Close To Home

In the August 12th edition of the Topeka Capital Journal, a Kansas State University professor, and group of graduate students were acknowledged for work on creating some “science projects” that would benefit those with celiac disease / gluten intolerance.

The focus started well… using sorghum flour in replacement of wheat.  It sounds like cooking… experimenting.  They were using those with celiac disease to taste test and approve what they were “creating”…

But something hit me in the process of reading this article – about most products we buy in boxes, and packages – and it was confirmed in the words of professor…

“This is not cooking.  This is science,”  professor Aramouni said.

He was proud of this – obviously, it was their objective to use science to create these new ‘products’ (which, by the way, sounded very yummy – including waffle cones – yum!)

Eating too much of a “science experiment” though, seems to be what got me where I am.

How much more of a “science experiment” do I want to consume?

Granted, I’m not completely away from all manufactured products at this point – but, as a family – we’re much closer.

Those gluten-free products are more expensive – yes.  Now you know why…  because the science behind the product isn’t cheap to produce.  They’re often much more caloric too.

Consider what YOU can cook and make in YOUR own kitchen… from scratch.  Consider the REAL ingredients God gave you to “experiment” with…

“Who has measured the waters in the hollow of His hand,

And marked off the heavens by the span,

And calculated the dust of the earth by the measure,

And weighed the mountains in a balance

And the hills in a pair of scales?”

Isaiah 40:12

Posted on August 19, 2012, in Celiac/Gluten Sensitivity and tagged , , , . Bookmark the permalink. Leave a comment.

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