Excellent answer Pete,
As a pharmacist (retired) I know of no problems with protein consumption. As a type II diabetic I like the decreased carbohydrate content and find that my pizza does not spike me (thin NY style). There is a lot of voodoo surrounding flour proteins but knowing how proteins are absorbed I find no (repeat NO) problems with flour protein consumption if you are not a Celiac. for a protein to be absorbed it must be broken down to amino acids or at the most dipeptides to be absorbed. Your body/liver doesn't know the difference between flour or pork unless you are allergic or have an enzyme deficiency.
Just my 2-Cents. So many people get wrapped up in nutritional voodoo and miss life. People have been eating wheat in various forms for thousands of years, if there were problems, we would know by now... like Celiac Disease or Sprue which are real problems but limited to those affected. In the 70's Olive Oil was bad, now its good, I've been eating it all along. In the 80's egg yolks were bad, now they are good, I've enjoyed eggs since I was born. Plastic cutting boards were good, now they are bad, I've used wood all along. I have a different philosophy... What is bad for you (like smoking) will prove to be bad and never change, if its ok, and been done for a thousand years or so, will be clearly evident. That's why I always ate Olive Oil and Eggs, and butter too, rather than margarine, Its been done since we don't know when and if it killed you the Sumerians would have known.
Ron
