Bread And Related Issues

June 21, 2002

OK, pretend you are me for a minute. My finace has the heart conition SVT. He

had to

go to the emergency room Sunday, while we were on a hike, due to rapid heartbeat

and

palpitations. (Note: this is a disorder of the nerves in his heart, not an

artery blockage.)

He is very skeptical and questions everything I say about nutrition which is

understandable, but difficult. Even though I have some bio/physio education

there is no

way I can prove everything I " know " .

Pacific Bakery in the Bay Area makes bread which seems 'NT-compatible'. The only

ingredients are spelt or kamut, filtered water and sea salt. It is made in a

14-hour, labor

intensive process, according to the packaging.

But he won't eat that bread -- now that I think of it, I'm not quite sure why.

If he was convinced that " regular " bread was causing problems, he would make

changes.

But he's not convinced.

I told him about phytic acid and he said " well I'll just take a mineral pill at

a different time

of day. " I told him that everything we eat should be nutrient intensive because

that's

how our ancestors ate. He didn't bite (ha ha).

Ok, so my/his questions are:

1. What makes a bread NT Compatible?

2. What is a good summation of the benefits of NT Compatible bread?

3. Why can't we get our nutrients from pills? (Poor absorption? Well why

can't we just

take a motherload of pills, and some will get digested, the rest excreted? If

we CAN get

extra our nutrients from pills why bother eating 'good' bread, grains, etc.?)

4. How does one test for insulin resistance (which I believe he may have)?

5. How can I make bread that *tastes and feels like 'regular' sandwich bread* --

but is

NT Compatible? (I do not bake, but I'll try, especially if guided to a

recipie/technique he

will like.)

This is a lot -- but if anyone can answer EVEN ONE of these questions I will be

grateful.

Daphne

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