Hi, Gerard:
"We" as humans have been eating starches for a very long time, but "We" as a Northern European group ate few starches until the introduction of potatoes and corn from the New World as major food sources less than 500 years ago. The B27 antigen was allowed to propagate in earlier, non-starch-centric cultures; those peoples, eating the most starches had already genetically culled out their B27s.
What is more, ultra-refined, micronized, and bleached flour has only been widely available since the 1880s; the starches previously consumed were very different. The volume of starchy products, with extrememly high shelf-life then increased dramatically.
For everyone, Dr. Mercola has written extensively on the elimination of
grains both on his site and also his
NoGrains book. Of course, most useful for us is Carol Sinclair's IBS (and AS) eating
NSDregimen.
Best Regards,
John
A punk stopped me on the street and said: "You got a light Mack?"
