Knee joint pains caused by GM foods containing gluten?

I have been googling about gluten and knee pain and I learnt from this website that knee joint pain could be linked to eating food that contains gluten, such as wheat and other grains.

http://www.glutenfreesociety.org/gluten-free-society-blog/prescription-pain-trap/

Foods That Can Trigger Joint and Muscle Pain

In my clinical experience the following short list of foods commonly contribute to arthritis. The list is not comprehensive, but includes some of the more common food triggers of joint pain.

• Grain (all grains including wheat, barley, rye, oats, corn, rice, millet, sorghum, etc)
• Nightshades (potato, eggplant, tomato, peppers, tobacco)
• Hydrogenated Fats (hardly a food, but added to a lot of processed food items)
• Sugar (in all processed forms)
• Coffee and Tea
• Soy
• Peanuts

I have been eating wholemeal bread containing grains such as bran wheat the past few years as I learnt they are generally healthy and contain high fibre which is good for the digestive system. Then again, I have also been experiencing knee joint pain on and off around the same time too. About 10-20 years ago, I didn't experience knee pain often despite I the fact that I have been eating bread for breakfast every morning. So, my guess for now is that (most of) the bread that is sold in supermarkets today may contain genetically modified (GM) wheat (although it is not labelled as GMO). I will continue to do research to verify this information.

I just came across this website that says:

http://www.mamiverse.com/eat-your-way-out-of-sickness-15420/
"A recent study by the Mayo Clinic found that 1 in 100 people has CD, making it four times more common today than it was in the 1950s. According to Dorfman, this may have to do with the fact that the gluten in today’s wheat has been genetically modified to contain more protein, causing it to become more reactive. If your child shows any of these symptoms, Dorfman suggests starting an elimination diet. Even if the CD screen comes back negative, you should start the elimination diet anyway because the child may still be sensitive to gluten. "

While I think I may not be gluten sensitive or gluten intolerant since I usually have no problems consuming rice, barley, oat and so on as my staple diet, the gluten in today's wheat that has been genetically modified to contain more protein may trigger symptoms related to celiac disease, as noted by the above article. So, in the meantime, I hope the health authorities will consider labelling GMOs for a start so that people can make informed decisions on whether to buy foods that contain GM wheat and so on.

Where does canola oil get its name from?

According to someone called Gathana who commented in this website "Danger In The Kitchen:Is Canola Oil Bad For You?"

"Canola stands for “CANadian Oil Low Acid”. It is made from the seed of the rape plant, and was modified (first through plant breeding, then genetically) for low erucic acid which is a potent toxin. There is no known safe quantity for human ingestion. Period. The level in Canola Oil was chosen because cows would tolerate the taste of the waste plant material after squeezing, not because that level was proven safe for humans or cows.

The name was chosen because Rape Oil wasn’t an attractive name. And Canola sounds like some harmless tree nut, right? The only human study done was a joke of a thing involving college boys who promised to only eat canola oil in their diet for six weeks. And they were the students of professors who were pocketing money from agricultural interests who desperately wanted it approved. It provided a great cash crop for cold Canadian lands. The approval by the FDA as “generally safe” followed a threat by western Canadian provinces to turn off the natural gas to Washington and Oregon if it weren’t approved! Many European studies showing its health dangers were ignored. Selective science.

That “natural” Canola Oil on the grocery shelf has been heat- and chemically-expressed, chemically de-gummed, bleached, and color added back. It’s popular for deep fat frying because it doesn’t break down even at exceptionally high temperatures and is terrifically water resistant. Not so easily digested in a human body which is 98.6 degrees and mostly water.

I’ve done extensive research on the history of Canola Oil as a world food crop. I can recommend it as a marine engine lubricant. And I would not eat it on a bet."

Related link:
Choice of healthy cooking oils