Gluten

[Guest guest]

>

> is there anyone in the group who has a problem with gluten...

I do and it's never been easy for me to go completely gluten-free for

long periods of time. My tolerance seems to improve from time to time

and I now suspect (and I may have even read about it somewhere...)

that there may be a link to fungus/candida, which I've had problems

with. Blood type O, in particular, seems to have trouble with both

gluten and casein (milk protein), both of which are digested in the

same area of the small intestine.

One thing I have noticed is that I do worst on wheat, especially

refined, but rye doesn't seem to bother me. I have been able to find

acceptable substitutes for quite a few gluten-free foods I enjoy so

most of the time I really don't miss the " originals " . For instance, I

make a point of always keeping in the house either rice crackers or

cakes or cassava " bread " (rich in fiber) and rice pasta (which I get

cheap at an Oriental food store). I also often buy a box of

gluten-free cereal and a gluten-free baking mix (health food store)

and occasionally I treat myself to gluten-free bread and/or cookies

from the h/s store.

[Guest guest]

there are great websites with recipes, just search gluten free bread recipes or gluten free whatever. I even made chicken and dumplings the other day that were great. You have to buy the flour and gluten free baking powder etc but it is worth it.

Glutenfree.com has alot of really good already made products you can order. They ship overnight. The bagels are really good but expensive. You can get all of the flour and stuff you need there too. Many healthfood stores carry gluten free flours and baking products. They even have glutenfree breadcrumbs.

bobsredmill.com is a good site too.

I have a wonderful dessert book called Wheat free, Gluten Free Dessert Cookbook it is written by Connie Sarros. THe snickerdoodle recipe is so good that when I take them places nobody knows the difference. I believe if you search Connie Saros she has a website.

You can make almost anything if you have the right ingredients. The internet is a great place to get recipes.

Have fun experimenting,

Marie

gluten

is there anyone in the group who has a problem with gluten, i was just

dx celiacs disease and the change of diet is incredible, i really miss

eating bread, however the bread that whole foods sells is hard as a

rock, does anyone make their own? any help would be great.

tess

Email and AIM finally together. You've gotta check out free AOL Mail!

[Guest guest]

There is another group I'm on, GFCFNN, which deals a lot

with this sort of thing. In our family we have a really good

selection of recipes (including bread) and really, we don't

miss gluten. More and more GF products are coming out

though. Even GF beer (Redbridge).

If you go to the GFCFNN group, someone will likely have

a source for anything you can think of. I don't do dairy either,

which was even more depressing (turns out dairy gives me

migraines: tough choice! Butter or migraines!). But there are

very few foods I don't have these days, and most of our replacements

are yummier than the originals. For right now: identify your

favorite foods, and find GF replacements. Having a big

batch of GF brownies makes life look a LOT better!

So while it might seem really depressing at the moment,

it's just a change. While change is hard, THIS one will

make you feel a whole lot better in the short run, and

your food will not only be healthier, but tastier, in the long

run. Really!

Personally I think there is a connection between iodine and

the IgA allergies ... iodine " activates " IgA somehow, so maybe

one reason the IgA goes nuts is lack of iodine. My own sensitivity

to gluten seems to have gone way down since I've been eating

seaweed and doing Fast-5, but they happened close to each other

so I'm not sure which had more effect.

--

On 10/1/07, contessalou <contessalou@...> wrote:

> is there anyone in the group who has a problem with gluten, i was just

> dx celiacs disease and the change of diet is incredible, i really miss

> eating bread, however the bread that whole foods sells is hard as a

> rock, does anyone make their own? any help would be great.

>

> tess

>

[Guest guest]

thank you heather i'm hanging in there tess

[Guest guest]

My daughter and I have been gluten free for a little over a year. Although it

may seem a

little overwhelming at first, it's really pretty easy. It's like anything else

in life, it all

depends on how you look at it. Having gluten issues becomes really easy if you

cut out

refined foods from your diet. We were fortunate in that we really didn't eat

many to begin

with. My daughter ate a few, but it wasn't that diffficult to elminate or

substitute. Just be

careful of the substitions, some of the best GF prodcuts are made out of soy

flour and are

not good for you either, this would include almost all the pretzel products.

Probably won't

hurt you once in a great while, but not something you should eat on a regular

basis. Also

keep in mind that GF products are very high in carbs. I'm on several groups for

GF and

many people just end up substituting GF items for the same bad choices that they

were

making with their diet before getting diagnosed, and there are tons of GF items

available

now, but most of it is not necessarily good food for you. It's a lot easier

starting out if you

just stick with whole foods and cook from scratch, that way you don't have to

worry about

what's in everything. There are lots of great resources. You're welcome to

email me

privately and I'll send you some sources.

Linn

>

> is there anyone in the group who has a problem with gluten, i was just

> dx celiacs disease and the change of diet is incredible, i really miss

> eating bread, however the bread that whole foods sells is hard as a

> rock, does anyone make their own? any help would be great.

>

> tess

>

[Guest guest]

My blood tests came back negative for antibodies, but my doctor and my allergist both diagnosed me as gluten sensitive, which means I would end up being celiac within my lifetime. I cut out gluten at the end of July and I'm still trying to get things right.

I cook and can much of my own food, so I wanted to keep baking the way I always have. The problem is that the GF flour (rice) is so grainy. It makes the texture of the foods undesirable. I've found a few pre-made mixes that are really good.

Gluten Free Pantry has a great bread mix, and I've also used their cake mix. Pamela's Products are also pretty good. You can get GF oats and oat flour from Gluten Solutions (and the other products). Amazon sells lots of GF products as well. I just found a site that sells very fine rice flour, which is Mona's Gluten Free https://secure.mightyoaks.com/MadeByMona/index.asp and I'm going to order some things from her website since I've been told they are not gritty at all. I like the GF pantry bread, but I would like something even better. I bought a Kitchenaid to use with GF dough because a regular mixer can't handle it. It's too thick and sticky. You'll be surprised that the cakes and breads turn out when you see how different the batter is before it's cooked. If you have a Publix near you, they have quinoa pasta which is GF. I have some, but I haven't tried it yet. I've been told it's great for mac and cheese.

Also Tinkyada pasta is rice pasta that tastes EXACTLY like regular pasta. I use it for mac and cheese and pasta salad for the whole family. I use the lasagna noodles for lasagna AND chicken and noodles. They do great in leftovers and never get gummy. When I make spaghetti, I use regular pasta for everyone else, and just make myself the GF pasta so I save $ that way.

I have always used corn starch as a thickener, so that has been a blessing. You can make croutons that are better than store-bought with your GF bread. My family loves them. You can use your GF bread in casseroles, etc. and no one will know the difference. Also, there are tons of ways to make your fave recipes GF. You just have to google it or ask some other celiacs.

I also bought 2 of Bette Hagman's cookbooks, including the Gluten-Free Gourmet.

There is a group for celiacs here SillyYaks/ I highly recommend joining this group because they have free restaurant guides to help you eat GF when you're out. They have GF grocery products lists, too. The first time I went to the grocery store after the doc told me to stop eating gluten, I just about cried. All I saw were isle after isle of foods I could no longer eat. Now, I get excited when I find something new that is GF and I can eat it! LOL:) I also gets tons of help and info from the people on the list.

Hope this helps!

>>is there anyone in the group who has a problem with gluten, i was just dx celiacs disease and the change of diet is incredible, i really miss eating bread, however the bread that whole foods sells is hard as a rock, does anyone make their own? any help would be great. tess

[Guest guest]

thank you for the advice i will go to the links and check them out. i am eating very basic things right now and my stomach is okay right now. but now i have ideas and places to look for food and recipes, i do not have much time to cook, with work and all, but will find some simple easy recipes to start with. Tess DeCubellis Ranch <decubellisranch@...> wrote: My blood tests came back negative

for antibodies, but my doctor and my allergist both diagnosed me as gluten sensitive, which means I would end up being celiac within my lifetime. I cut out gluten at the end of July and I'm still trying to get things right. I cook and can much of my own food, so I wanted to keep baking the way I always have. The problem is that the GF flour (rice) is so grainy. It makes the texture of the foods undesirable. I've found a few pre-made mixes that are really good. Gluten Free Pantry has a great bread mix, and I've also used their cake mix. Pamela's Products are also pretty good. You can get GF oats and oat flour from Gluten Solutions (and the other products). Amazon sells lots of GF products as well. I just found a site that sells very fine rice flour, which is Mona's

Gluten Free https://secure.mightyoaks.com/MadeByMona/index.asp and I'm going to order some things from her website since I've been told they are not gritty at all. I like the GF pantry bread, but I would like something even better. I bought a Kitchenaid to use with GF dough because a regular mixer can't handle it. It's too thick and sticky. You'll be surprised that the cakes and breads turn out when you see how different the batter is before it's cooked. If you have a Publix near you, they have quinoa pasta which is GF. I have some, but I haven't tried it yet. I've been told it's great for mac and cheese. Also Tinkyada pasta is rice pasta that tastes EXACTLY like regular pasta. I use it for mac and cheese and pasta salad for the whole family. I use the

lasagna noodles for lasagna AND chicken and noodles. They do great in leftovers and never get gummy. When I make spaghetti, I use regular pasta for everyone else, and just make myself the GF pasta so I save $ that way. I have always used corn starch as a thickener, so that has been a blessing. You can make croutons that are better than store-bought with your GF bread. My family loves them. You can use your GF bread in casseroles, etc. and no one will know the difference. Also, there are tons of ways to make your fave recipes GF. You just have to google it or ask some other celiacs. I also bought 2 of Bette Hagman's cookbooks, including the Gluten-Free Gourmet. There is a group for celiacs here

SillyYaks/ I highly recommend joining this group because they have free restaurant guides to help you eat GF when you're out. They have GF grocery products lists, too. The first time I went to the grocery store after the doc told me to stop eating gluten, I just about cried. All I saw were isle after isle of foods I could no longer eat. Now, I get excited when I find something new that is GF and I can eat it! LOL:) I also gets tons of help and info from the people on the list. Hope this helps! >>is there anyone in the group who has a problem with gluten,

i was just dx celiacs disease and the change of diet is incredible, i really miss eating bread, however the bread that whole foods sells is hard as a rock, does anyone make their own? any help would be great. tess

Fussy? Opinionated? Impossible to please? Perfect. Join 's user panel and lay it on us.

[Guest guest]

I recently started working bean flours, sorghum, amaryth flours and have been able to make some really good gluten free muffins and pie crust. The bean flours have a lot more fiber and less carbs than the rice flours. This flour mixture also has a lot more nutrition than rice flours. I have a recipe for multi grain bread but haven't gotten a chance to make it yet. I did see rave reviews on the blog where I got it from.

If anyone would like to have my pie crust and muffin recipe I would be happy to share. Just e-mail me at my personal e-mail addy. What I eventually hope to do is make up the dry mixes for a few good recipes and store them in my freezer. Then when I want something I will just add the liquids, mix and bake.

Re:gluten

My blood tests came back negative for antibodies, but my doctor and my allergist both diagnosed me as gluten sensitive, which means I would end up being celiac within my lifetime. I cut out gluten at the end of July and I'm still trying to get things right.

I cook and can much of my own food, so I wanted to keep baking the way I always have. The problem is that the GF flour (rice) is so grainy. It makes the texture of the foods undesirable. I've found a few pre-made mixes that are really good.

Gluten Free Pantry has a great bread mix, and I've also used their cake mix. Pamela's Products are also pretty good. You can get GF oats and oat flour from Gluten Solutions (and the other products). Amazon sells lots of GF products as well. I just found a site that sells very fine rice flour, which is Mona's Gluten Free https://secure.mightyoaks.com/MadeByMona/index.asp and I'm going to order some things from her website since I've been told they are not gritty at all. I like the GF pantry bread, but I would like something even better. I bought a Kitchenaid to use with GF dough because a regular mixer can't handle it. It's too thick and sticky. You'll be surprised that the cakes and breads turn out when you see how different the batter is before it's cooked. If you have a Publix near you, they have quinoa pasta which is GF. I have some, but I haven't tried it yet. I've been told it's great for mac and cheese.

Also Tinkyada pasta is rice pasta that tastes EXACTLY like regular pasta. I use it for mac and cheese and pasta salad for the whole family. I use the lasagna noodles for lasagna AND chicken and noodles. They do great in leftovers and never get gummy. When I make spaghetti, I use regular pasta for everyone else, and just make myself the GF pasta so I save $ that way.

I have always used corn starch as a thickener, so that has been a blessing. You can make croutons that are better than store-bought with your GF bread. My family loves them. You can use your GF bread in casseroles, etc. and no one will know the difference. Also, there are tons of ways to make your fave recipes GF. You just have to google it or ask some other celiacs.

I also bought 2 of Bette Hagman's cookbooks, including the Gluten-Free Gourmet.

There is a group for celiacs here SillyYaks/ I highly recommend joining this group because they have free restaurant guides to help you eat GF when you're out. They have GF grocery products lists, too. The first time I went to the grocery store after the doc told me to stop eating gluten, I just about cried. All I saw were isle after isle of foods I could no longer eat. Now, I get excited when I find something new that is GF and I can eat it! LOL:) I also gets tons of help and info from the people on the list.

Hope this helps!

>>is there anyone in the group who has a problem with gluten, i was just dx celiacs disease and the change of diet is incredible, i really miss eating bread, however the bread that whole foods sells is hard as a rock, does anyone make their own? any help would be great. tess

[Guest guest]

You can NOT drink them on a gluten free diet.

Marcie Dingerson Burger Professionals

REALTOR Your Home Buying Specialist www.MarcieDingerson.com 360-292-2569

http://threeboysandglutenfree.blogspot.com/ Check out my monkey's

From: obarbmco <obarbmco@...>Subject: gluteniodine Date: Thursday, November 5, 2009, 8:08 AM

I am sure you have all heard about barley green and wheat grass drinks. Now for the dumb part. Are they considered gluten or vegetable drinks? Can you drink them on a gluten free diet? Thanks.Barb

[Guest guest]

Barley is gluten. Wheat grass is not.

Steph

gluten

I am sure you have all heard about barley green and wheat grass drinks. Now for the dumb part. Are they considered gluten or vegetable drinks? Can you drink them on a gluten free diet? Thanks.Barb

[Guest guest]

I would not trust it. But of course each person has to make their own call.

http://www.ehow.com/about_5480157_wheatgrass-contain-gluten.html

Marcie Dingerson Burger Professionals

REALTOR Your Home Buying Specialist www.MarcieDingerson.com 360-292-2569

http://threeboysandglutenfree.blogspot.com/ Check out my monkey's

From: ladybugsandbees <ladybugsandbees@...>Subject: Re: gluteniodine Date: Thursday, November 5, 2009, 8:32 AM

Barley is gluten. Wheat grass is not.

Steph

gluten

I am sure you have all heard about barley green and wheat grass drinks. Now for the dumb part. Are they considered gluten or vegetable drinks? Can you drink them on a gluten free diet? Thanks.Barb

[Guest guest]



"Wheatgrass grows from the seed of wheat, so it would seem like something celiacs should avoid. However, because it is a young version of the plant, the grass itself does not contain gluten."

from same article.

Bruce

gluten

I am sure you have all heard about barley green and wheat grass drinks. Now for the dumb part. Are they considered gluten or vegetable drinks? Can you drink them on a gluten free diet? Thanks.Barb

[Guest guest]



It's the same philosophy as sprouted grains.

Steph

gluten

I am sure you have all heard about barley green and wheat grass drinks. Now for the dumb part. Are they considered gluten or vegetable drinks? Can you drink them on a gluten free diet? Thanks.Barb

[Guest guest]

So have any of you not willing to go gluten free yet had success with using

sprouted flour/ of soaking aka Nourishing Traditions.

Pat

>

>

> From: ladybugsandbees <ladybugsandbees@...>

> Subject: Re: gluten

> iodine

> Date: Thursday, November 5, 2009, 8:32 AM

>

>

>

> Barley is gluten. Wheat grass is not.

>

> Steph

>

>

> gluten

>

>

>

> I am sure you have all heard about barley green and wheat grass

drinks. Now for the dumb part. Are they considered gluten or vegetable drinks?

Can you drink them on a gluten free diet? Thanks.

>

> Barb

>

[Guest guest]

the chemistry of the plant changes as it matures. So that seems reasonable.

david

From: ladybugsandbees <ladybugsandbees@ sbcglobal. net>Subject: Re: gluteniodinegroups (DOT) comDate: Thursday, November 5, 2009, 8:32 AM

Barley is gluten. Wheat grass is not.

Steph

gluten

I am sure you have all heard about barley green and wheat grass drinks. Now for the dumb part. Are they considered gluten or vegetable drinks? Can you drink them on a gluten free diet? Thanks.Barb

[Guest guest]

Celiac Associations tell celiacs not to eat wheat grass, mainly due to cross

contamination....same goes for oats, except those oat products that are

guaranteed gluten free. Some wheatgrass has been found to have gluten

contaminants. Celiacs should avoid it. Being I do have celiac disease, I would

not take the chance, even though some non-celiac sites say it is OK for celiacs.

Click " w " and scroll to " Wheat Grass " .

http://www.csaceliacs.org/gluten_grains.php

Scroll to " Celiacs Beware " .

http://www.ehow.com/about_5480157_wheatgrass-contain-gluten.html

Scroll down to last item.

http://www.celiacdisease.net/gluten-free-diet

V

>

> Barley is gluten. Wheat grass is not.

>

> Steph

>

>

> gluten

>

>

>

> I am sure you have all heard about barley green and wheat grass drinks. Now

for the dumb part. Are they considered gluten or vegetable drinks? Can you drink

them on a gluten free diet? Thanks.

>

> Barb

>

[Guest guest]

>

> I am sure you have all heard about barley green and wheat grass

drinks. Now for the dumb part. Are they considered gluten or vegetable

drinks? Can you drink them on a gluten free diet? Thanks.

>

> Barb

>

Barley green is ususally just Barley grass. Both Barley grass and Wheat

grass come from the gowing shoots. The gluten is in the grains. There

isn't any gluten in the grass part of the plant.

Gail

[Guest guest]

I'm a bit behind as you can tell.

Wheat grass makes me very ill. Typical gluten reaction. Tried several kinds. None good.

It is sprouted wheat. There are always some seeds that don't sprout. Those seeds are processed with those that do. So, it ends up containing gluten.

Green drinks sound wonderful but they do not act wonderful for my body. Use at your own risk. Tressler Healthy Transitions Life Coaching 541-791-1464 Help raise funds for Legacy Land Conservancy by searching the internet or shoping online with GoodSearch (www.goodsearch.com).

[Guest guest]

Jen:

I'm still confused over the difference between Gluten sensitivity and Celiac

Disease. Do you know where I might find something to read about this, so I

actually can understand the concept?

Thanks,

Bonnie

_____

From: Coconut Oil

[mailto:Coconut Oil ] On Behalf Of Jen

Sent: August 23, 2010 12:39 AM

Coconut Oil

Subject: gluten

Yes, my son is old enough to to be involved in cub scouts and school where

he often gets food he knows he can't have. I have spoken with him at length

about what can and is happening because of his choice to eat gluten. We

used Enterolab and had a swab test and he has the celiac gene as does his

brother. He also had his stool tested and is not absorbing fat which also

means he isn't absorbing vitamins and minerals. His body is starving

although he eats quite well. He does not, at this time, have celiacs

disease. It doesn't matter though, he is intolerant to gluten and cannot

have it. Jen

[Guest guest]

I've read and read and read and I'm still confused about it as well. All I

know for sure is that the gluten does damage either way. Jen

Jen

I'm still confused over the difference between Gluten sensitivity and Celiac

Disease. Do you know where I might find something to read about this, so I

actually can understand the concept?

Thanks,

Bonnie

_____

From: Coconut Oil

<mailto:Coconut Oil%40>

[mailto:Coconut Oil

<mailto:Coconut Oil%40> ] On Behalf Of Jen

Sent: August 23, 2010 12:39 AM

Coconut Oil

<mailto:Coconut Oil%40>

Subject: gluten

Yes, my son is old enough to to be involved in cub scouts and school where

he often gets food he knows he can't have. I have spoken with him at length

about what can and is happening because of his choice to eat gluten. We

used Enterolab and had a swab test and he has the celiac gene as does his

brother. He also had his stool tested and is not absorbing fat which also

means he isn't absorbing vitamins and minerals. His body is starving

although he eats quite well. He does not, at this time, have celiacs

disease. It doesn't matter though, he is intolerant to gluten and cannot

have it. Jen

[Guest guest]

Celiac Disease is only one manifestation of gluten intolerance. There are

actually over 200 auto-immune conditions that can be a result of gluten

intolerance.

At this link there is a diagram showing the most common ways that gluten

intolerance manifests itself. There is also a 30 minute video that is worth the

time to watch. If you watch the video, you will have a very good understanding

of gluten intolerance and it's role in auto-immune conditions.

Here's the link:

http://www.glutenfreesociety.org/gluten-free-society-blog/gluten-sensitivity-not\

-just-for-celiac-disease/

Kim

[Guest guest]

Hi Kim:

Thanks very much for the LINK. I'm on Dial-Up (out here in the woods) so I

cannot watch any videos unfortunately but I will go and read what is there.

Bonnie

_____

From: Coconut Oil

[mailto:Coconut Oil ] On Behalf Of mom2gymbrat

Sent: August 23, 2010 4:25 PM

Coconut Oil

Subject: Re: gluten

Celiac Disease is only one manifestation of gluten intolerance. There are

actually over 200 auto-immune conditions that can be a result of gluten

intolerance.

At this link there is a diagram showing the most common ways that gluten

intolerance manifests itself. There is also a 30 minute video that is worth

the time to watch. If you watch the video, you will have a very good

understanding of gluten intolerance and it's role in auto-immune conditions.

Here's the link:

http://www.glutenfreesociety.org/gluten-free-society-blog/gluten-sensitivity

-not-just-for-celiac-disease/

Kim

[Guest guest]

On the subject of gluten. Gluten products ie: wheat, peanuts, corn.....these are

all crops that tend to be " moldy " . Add into the fact that commercial bread

making UPS the amt of gluten to make more bread. I think of Celiac disease as AN

INTOLERANCE TO MOLD. Google Dr. Dietrich Klinghardt and READ what he says about

when you put a micro toxin (be it viral, bacterial, or MOLD) into the

field/exposure of EMF's, the micro toxin multiplies by 600%. Celiac is supposed

to be " genetic " , according to the mainstream medical industrial complex. Really?

ARe we ALL related then? Because I know a ton of people who can't eat wheat

products! And none of them have relatives with Celiac. Some might say, well,

maybe the relatives just didn't know, weren't diagnosed...I've heard the same

argument used to explain Autism. The only reason the numbers are soo high is

due to better diagnostics. Some people actually believe the myth that Autism has

always been around. Hmmm.......Kind of makes me wonder what " they're smoking " .

This is just one example of many. I had a damp moldy basement. When I got rid of

wifi, wireless, ect....within days, my basement didn't smell tht nasty smell.

I've had 3 electricians from 3 diff't companies tell me my basement was the

cleanest smelling basement they'd ever been in. They said for them, it was

normal business as usual to have to work in moldy smelling basements. Out here,

most are michigan basements. That means only part of it is dug out. There are

rooms- spaces with dirt.

I had a friend who lives on a farm, has 3 kids. Being stung by a bee is a normal

occurrance. EXcept the one time that the little girls arm swelled all the way UP

to her shoulder. Scared the pee out of her mom. The child hadn't eaten anything

different. Nothing was changed in her diet, no new soap products were used. The

ONLY THING THAT WAS DIFFERENT was that they had company over, who were using

their WIRELESS LAP THAT WEEKEND!! Normally, there was no wireless in their

environment. *They were under the belief that the little stick on product their

guests had put on their laptop to protect from radiation actually worked. As far

as MOLD goes? I don't think the human body was designed to tolerate MOLD that

has multiplied by 600%.

Something to think about.

Lizzie

[Guest guest]

Hi, Lizzie,

 

Gliadin is actually the portion of glutens that celiacs are intolerant to. 

Peanuts and corn do not contain the gliadin fractions which affect celiacs. 

Celiacs do not tolerate wheat, rye, barley, and sometimes oats and millets (tho

this is usually due to contamination in transporting or  harvesting).  There

is actual research which went into determining what celiacs are intolerant to. 

And they know it is not mold which causes celiac disease, tho many celiacs,

including me, are also intolerant to mold. 

 

In order to have celiac disease, a celiac must have at least one celiac gene and

one tight junction permeability gene, so it is quite possible that the " us " you

are refering to are the 22 to 24% who also have the tight junction gene, which

will cause numerous problems just by itself.  Celiac disease is just one of the

gluten intolerances.  There are other gluten intolerance types, and also gluten

allergy, which is also different than celiac disease.

 

But I totally agree with you on the subject of mold and the emfs which cause

them to proliferate.  It would be amazing that only 22 to 24% of the population

would react to that!  Truly.

 

My two cents,

Diane

From: thode <lizt777@...>

Subject: Gluten

esens

Date: Wednesday, June 1, 2011, 7:20 PM

 

On the subject of gluten. Gluten products ie: wheat, peanuts, corn.....these are

all crops that tend to be " moldy " . Add into the fact that commercial bread

making UPS the amt of gluten to make more bread. I think of Celiac disease as AN

INTOLERANCE TO MOLD. Google Dr. Dietrich Klinghardt and READ what he says about

when you put a micro toxin (be it viral, bacterial, or MOLD) into the

field/exposure of EMF's, the micro toxin multiplies by 600%. Celiac is supposed

to be " genetic " , according to the mainstream medical industrial complex. Really?

ARe we ALL related then? Because I know a ton of people who can't eat wheat

products! And none of them have relatives with Celiac. Some might say, well,

maybe the relatives just didn't know, weren't diagnosed...I've heard the same

argument used to explain Autism. The only reason the numbers are soo high is due

to better diagnostics. Some people actually believe the myth that Autism has

always been around.

Hmmm.......Kind of makes me wonder what " they're smoking " .

This is just one example of many. I had a damp moldy basement. When I got rid of

wifi, wireless, ect....within days, my basement didn't smell tht nasty smell.

I've had 3 electricians from 3 diff't companies tell me my basement was the

cleanest smelling basement they'd ever been in. They said for them, it was

normal business as usual to have to work in moldy smelling basements. Out here,

most are michigan basements. That means only part of it is dug out. There are

rooms- spaces with dirt.

I had a friend who lives on a farm, has 3 kids. Being stung by a bee is a normal

occurrance. EXcept the one time that the little girls arm swelled all the way UP

to her shoulder. Scared the pee out of her mom. The child hadn't eaten anything

different. Nothing was changed in her diet, no new soap products were used. The

ONLY THING THAT WAS DIFFERENT was that they had company over, who were using

their

WIRELESS LAP THAT WEEKEND!! Normally, there was no wireless in their

environment. *They were under the belief that the little stick on product their

guests had put on their laptop to protect from radiation actually worked. As far

as MOLD goes? I don't think the human body was designed to tolerate MOLD that

has multiplied by 600%.

Something to think about.

Lizzie

[Guest guest]

Diane,

Yea, that would be truly amazing if only 22-24 reacted to that. So, do you

really think its a coincidence that some of us are " also " just happened to be

allergic to mold?

It is true, I will grant that, that everyone has a weakness, a predispositon if

you will.....not sure if I believe the gene theory stuff. There's new research

that came out on mercola's site that blows that theory all to hell. But common

sense tells us that everyone does have certain weakness in their unique immune

systems. Some people like cold food, some can't eat spicey, some like

lemon-aide, others hate it. Some have head-aches, some get stomach aches, some

get back aches. This is all very real. Most - if not all of these problems- will

probably be found, if looked for, to be rooted in a childhood exposure to some

kind of toxic. Or a combination of toxins. Different combinations for different

people would manifest in different and unique symptoms. And Celiac may be one of

those.

However, just like when the combination of mercury and aluminum create

something together, that is far more toxic then just the single toxin, emf's

create a synergy that essentially creates the straw that breaks the camels back.

It is the tipping point.

A room full of people.....can we find a room full of people and find ONE person

who doesn't have ANY chronic health problems?

Anyone?

I rest my case. I think Celiac may just be another symptom of the puzzle. But

its the symptom, not the cause.

Lizzie

From: evie15422@...

Date: Sat, 4 Jun 2011 16:21:55 -0700

Subject: Re: Gluten

Hi, Lizzie,

Gliadin is actually the portion of glutens that celiacs are intolerant to.

Peanuts and corn do not contain the gliadin fractions which affect celiacs.

Celiacs do not tolerate wheat, rye, barley, and sometimes oats and millets (tho

this is usually due to contamination in transporting or harvesting). There is

actual research which went into determining what celiacs are intolerant to. And

they know it is not mold which causes celiac disease, tho many celiacs,

including me, are also intolerant to mold.

In order to have celiac disease, a celiac must have at least one celiac gene and

one tight junction permeability gene, so it is quite possible that the " us " you

are refering to are the 22 to 24% who also have the tight junction gene, which

will cause numerous problems just by itself. Celiac disease is just one of the

gluten intolerances. There are other gluten intolerance types, and also gluten

allergy, which is also different than celiac disease.

But I totally agree with you on the subject of mold and the emfs which cause

them to proliferate. It would be amazing that only 22 to 24% of the population

would react to that! Truly.

My two cents,

Diane

From: thode <lizt777@...>

Subject: Gluten

esens

Date: Wednesday, June 1, 2011, 7:20 PM

On the subject of gluten. Gluten products ie: wheat, peanuts, corn.....these are

all crops that tend to be " moldy " . Add into the fact that commercial bread

making UPS the amt of gluten to make more bread. I think of Celiac disease as AN

INTOLERANCE TO MOLD. Google Dr. Dietrich Klinghardt and READ what he says about

when you put a micro toxin (be it viral, bacterial, or MOLD) into the

field/exposure of EMF's, the micro toxin multiplies by 600%. Celiac is supposed

to be " genetic " , according to the mainstream medical industrial complex. Really?

ARe we ALL related then? Because I know a ton of people who can't eat wheat

products! And none of them have relatives with Celiac. Some might say, well,

maybe the relatives just didn't know, weren't diagnosed...I've heard the same

argument used to explain Autism. The only reason the numbers are soo high is due

to better diagnostics. Some people actually believe the myth that Autism has

always been around.

Hmmm.......Kind of makes me wonder what " they're smoking " .

This is just one example of many. I had a damp moldy basement. When I got rid of

wifi, wireless, ect....within days, my basement didn't smell tht nasty smell.

I've had 3 electricians from 3 diff't companies tell me my basement was the

cleanest smelling basement they'd ever been in. They said for them, it was

normal business as usual to have to work in moldy smelling basements. Out here,

most are michigan basements. That means only part of it is dug out. There are

rooms- spaces with dirt.

I had a friend who lives on a farm, has 3 kids. Being stung by a bee is a normal

occurrance. EXcept the one time that the little girls arm swelled all the way UP

to her shoulder. Scared the pee out of her mom. The child hadn't eaten anything

different. Nothing was changed in her diet, no new soap products were used. The

ONLY THING THAT WAS DIFFERENT was that they had company over, who were using

their

WIRELESS LAP THAT WEEKEND!! Normally, there was no wireless in their

environment. *They were under the belief that the little stick on product their

guests had put on their laptop to protect from radiation actually worked. As far

as MOLD goes? I don't think the human body was designed to tolerate MOLD that

has multiplied by 600%.

Something to think about.

Lizzie