Re: Fw: gluten free grains

[Guest guest]

Patty, I have cut out all gluton foods (bread, cereal, crackers, chips, salad dressings, non organic cheese) as I had my antibodies to gliadon tested about a year ago and noticed a big difference. They really link gluton to thyroid disaese, and what is so great usually upon elimination, the diseases that were triggered by gluton usually subside, some times it takes months, sometimes it takes years. Dr Mercola is so against gluton and I understand why after all the artilces I have read and testeing positive to antibodies against them. However, some can have simply sensitivites to gluton, instead of antibodies to them, and after elimination for a few years, with an increase in health, and strengthening of the immunity often outgrow the sensitivity/allergy and add them back in small amounts to their diet. So that is a good thing. I believe that the implants on top of my pregnacy triggered my immunity to become sensitve to gluton, to diary, to enviromental triggers (perfumes, ect) and that in the years to come, as I increase my health, I believe I will better be able to handle them, and possibly put them back into my diet. However, i feel so good with what i am eating, I dont think I want it back anymore. Its too heavy for me anymore. And I uses to love pasta and bread! (I do occasionally have some pasta, like on holidays! My hubby is Italian- what can I say? ) It does become easy! Just remember there is high amounts of gluton hidden in salad dressings (and in everything else!) I make my own. Let me know how you feel without it! Love julie >From: "Dave & Patty" >Reply- >>Subject: Fw: gluten free grains >Date: Tue, 20 Jan 2004 17:21:55 -0800 > >I've been eating quinoa for breakfast and it is pretty yummy! I found this article and wanted to highlight some of the items that I found very important, and share them with you. I've suspected a problem with some grains before, but never fully investigated it on myself by eliminating them completely. It is really hard! I've stuck with the whole wheat, but I have never fully cut out the gluten containing grains, and this article makes me think twice about it, especially the comment about the Hashimoto's, which I have. One of my goals is to eat only whole grains, fruits, vegetables, nuts or seeds, and free range meats this year, and given this information, I think it may be a great idea for me to see what happens if I cut out the gluten containing grains completely. I've been feeling great, but I want to see what I can do about this Hashimoto's! > > >http://www.glycohealthservice.com/s-nutritionals.htm >Where does one get these essential amino acids? In industrialized countries, a deficiency of protein is rare because we are huge meat eaters, however, one suggestion is to remove all the unhealthy white flour products and integrate your own homemade spelt flour products; i.e., bread and pizza dough, and any processed goods that have flour as an ingredient. > >Spelt is over 5000 years old and is better tolerated than any other grass family grain. Spelt is the only grain that contains mucopolysaccharides that have been shown to increase the master antioxidant of the body, glutathione. Increasing glutathione levels is a very difficult task, with only a handful of supplements being scientifically validated to do so. Spelt has more protein than wheat, and contains all the essential amino acids that are needed in the daily diet to insure proper cell maintenance. Whole spelt flour can be found in most health food stores. > >Spelt is still a gluten containing grain, thus is not suitable for those with a gluten sensitivity or celiac disease. Further, according to a pre-release version of the book, Dangerous Grains, (to be released in July 2002) gluten-containing grains have been linked to over 225 different symptoms and diseases, and should be considered a 'missing link' for dieticians, nutritionists and consumers of the world. > >Some of the many reasons to steer clear of gluten are depression, autism, schizophrenia, type I diabetes, Hashimoto's, Down's syndrome, failure to thrive, rheumatoid arthritis, lupus, scleroderma, hives, recurrent urinary tract infections, kidney stones, chronic fatigue syndrome, gallbladder malfunction, recurrent canker sores, celiac disease, constipation, ulcerative colitis, etc. Are we getting the picture? > >Gluten-containing grains have the potential to cause symptoms and diseases unrelated to the intestines, and could be one of many underlying causes of modern day chronic degenerative diseases. In my opinion, spelt is the only gluten-containing grain that should be eaten, however, not as a mainstay. Spelt is a 'catch 22' because it contains both gluten and mucopolysaccharides. If concerned about gluten sensitivity, the most sensitive and specific blood test is called the tissue transgluaminase (tTG) test. To find a doctor that uses the tTG test contact the American for Advancement in Medicine. ACAM) at 1-800-532-3688 or http://www.acam.org/. > >The gluten containing grains are wheat, rye, barley, triticale, and possibly oats. The wheat grains include spelt, kamut, club, durum, bulgur, einkorn, and semolina. Oats have a substance similar to gluten and do not really contain gluten at all. Oats do not appear to cause problems for people with celiac disease. Gluten free diets are needed for those with celiac disease. Strict adherence to NO GLUTEN (wheat, rye, barley, triticale) must be followed and that includes any processed foods that any of these products are added to. Triticale is a hybrid between wheat and rye. > >Excellent grains that are complete proteins (contain all of the essential amino acids) and are gluten free are: quinoa, millet, amaranth, and buckwheat. These can be found in most health food stores and are delicious and nutritious, however, will take some getting used to. I suggest these grains over any other, as they are better tolerated and more nutritious than the gluten-containing and grass family grains. Another excellent food to include in the diet is kefir, as it provides all the essential amino acids as well as many beneficial bacteria. > >Meat and eggs are usually laden with pesticides, hormones, and antibiotics, if not organic and free range, thus be wise when choosing what meats you will consume. It is possible to decrease meat and egg consumption by eating high-purine protein non-meat foods that include: bee pollen, brewer's yeast, chlorella, blue-green algae and hempseeds. Moderate-purine protein non-meat foods include: whole ancient grains (einkorn, amaranth, quinoa, spelt, kamut and buckwheat), asparagus, cauliflower, mushrooms, peas and nuts and seeds (almonds and hazelnuts). Fermented soy products also contain substantial amounts of protein and include foods such as tempeh, miso, natto, and either tamari or shoyu soy sauce. Superfoods like Pure-Synergy, Dr. Schulze's Superfood, and Nature's First Food (contact Millennial Wellness) are also a good means for acquiring protein in the diet, as well as many other excellent nutrients and healing benefits. > >Our life depends on glutathione and we literally cannot survive without it. Glutathione is a regenerator of immune cells and is involved in DNA synthesis and repair, as well as protein synthesis. It is obvious that glutathione is an invaluable naturally occurring protein that protects every cell, tissue, and organ from free radicals and disease. > > High-speed users—be more efficient online with the new MSN Premium Internet Software.

[Guest guest]

I should probably get tested to see if I have any anti-gluten antibodies...

Did you get tested at Dr. Mercola's? I have not heard of that test you mentioned for gliadon. After reading that article, I am interested in the tissue transgluaminase (tTG) test they talked about...I wonder if that is the same thing?

At any rate, I am going to cut out alot of the processed grains and stick with the gluten free whole grains for awhile. Luckily, I love the taste of quinoa, buckwheat and millet. (Not so sure about amaranth!)

I'll let you know how it goes! Thanks , as always you have some great experiences to share that are so helpful.

Hugs,

Patty

----- Original Message -----

From: JOSEPH PALANCA

Sent: Wednesday, January 21, 2004 7:43 AM

Subject: RE: Fw: gluten free grains

Patty, I have cut out all gluton foods (bread, cereal, crackers, chips, salad dressings, non organic cheese) as I had my antibodies to gliadon tested about a year ago and noticed a big difference. They really link gluton to thyroid disaese, and what is so great usually upon elimination, the diseases that were triggered by gluton usually subside, some times it takes months, sometimes it takes years. Dr Mercola is so against gluton and I understand why after all the artilces I have read and testeing positive to antibodies against them. However, some can have simply sensitivites to gluton, instead of antibodies to them, and after elimination for a few years, with an increase in health, and strengthening of the immunity often outgrow the sensitivity/allergy and add them back in small amounts to their diet. So that is a good thing. I believe that the implants on top of my pregnacy triggered my immunity to become sensitve to gluton, to diary, to enviromental triggers (perfumes, ect) and that in the years to come, as I increase my health, I believe I will better be able to handle them, and possibly put them back into my diet. However, i feel so good with what i am eating, I dont think I want it back anymore. Its too heavy for me anymore. And I uses to love pasta and bread! (I do occasionally have some pasta, like on holidays! My hubby is Italian- what can I say? ) It does become easy! Just remember there is high amounts of gluton hidden in salad dressings (and in everything else!) I make my own. Let me know how you feel without it! Love julie

[Guest guest]

Patty, the test to see if you have antibodies to gluton is called the gliadon antibody test. And I wonder if the tissue test is the 2nd step of seeing if you have celiac after having these findings on blood work, is with a sample of your lower bowel to access damage. (Small bowel biopsy, I think ) I have read on it, but didnt need to rule it out any further. Dr Mercola didnt test me for it, I kept forgetting to ask him. I had my regular doc who sees me and my son once a yr for check ups test it. I would have Dr Mercla see him, but he doesnt see children on a yearly basis for wellness, only for chronic conditions. Dr Mercola is almost 2 hours from me, and sometimes when I see him I go over so many topics, I forget as I am trying to catch up with him.

Just to let you know,after speaking with him re:implant topics and the need for more coverage, I am writing a stroy on my renewed health and outlook, from my journey with implants and renewed diet to send for him to read over. AS I am hoping it will be in his newsletter that reaches milinons. I am just now doing it, as I wanted to wait for a while to share the best possible story on healing that i have. Every day I get a little better. I would have sent it last year, only a few months post explant, but it wouldnt have been so compelling,as I didnt have blood work changing and all the improvements I do now. Wish me luck! Love .

>From: "Dave & Patty" >Reply- >>Subject: Re: Fw: gluten free grains >Date: Wed, 21 Jan 2004 08:09:09 -0800 > >I should probably get tested to see if I have any anti-gluten antibodies... > >Did you get tested at Dr. Mercola's? I have not heard of that test you mentioned for gliadon. After reading that article, I am interested in the tissue transgluaminase (tTG) test they talked about...I wonder if that is the same thing? > >At any rate, I am going to cut out alot of the processed grains and stick with the gluten free whole grains for awhile. Luckily, I love the taste of quinoa, buckwheat and millet. (Not so sure about amaranth!) >I'll let you know how it goes! Thanks , as always you have some great experiences to share that are so helpful. >Hugs, >Patty > ----- Original Message ----- > From: JOSEPH PALANCA > > Sent: Wednesday, January 21, 2004 7:43 AM > Subject: RE: Fw: gluten free grains > > > Patty, I have cut out all gluton foods (bread, cereal, crackers, chips, salad dressings, non organic cheese) as I had my antibodies to gliadon tested about a year ago and noticed a big difference. They really link gluton to thyroid disaese, and what is so great usually upon elimination, the diseases that were triggered by gluton usually subside, some times it takes months, sometimes it takes years. Dr Mercola is so against gluton and I understand why after all the artilces I have read and testeing positive to antibodies against them. However, some can have simply sensitivites to gluton, instead of antibodies to them, and after elimination for a few years, with an increase in health, and strengthening of the immunity often outgrow the sensitivity/allergy and add them back in small amounts to their diet. So that is a good thing. > > I believe that the implants on top of my pregnacy triggered my immunity to become sensitve to gluton, to diary, to enviromental triggers (perfumes, ect) and that in the years to come, as I increase my health, I believe I will better be able to handle them, and possibly put them back into my diet. However, i feel so good with what i am eating, I dont think I want it back anymore. Its too heavy for me anymore. And I uses to love pasta and bread! (I do occasionally have some pasta, like on holidays! My hubby is Italian- what can I say? ) It does become easy! Just remember there is high amounts of gluton hidden in salad dressings (and in everything else!) I make my own. Let me know how you feel without it! Love julie Scope out the new MSN Plus Internet Software — optimizes dial-up to the max!

[Guest guest]

Kathy, the only bread I eat is Ezekial, takes some getting used to, but I love it as as treat! My local health food store, Sunrise carries it. I guess I'm lucky.

You are right, on my live cell (almost a year and a half ago) it was found I had proteins floating around, and I was told I had leaky gut! (I was like WHAT?) Arg! I was told to try to try to balance out my acidic environment, take probioticas, fight off the parasites with this month treatment called the "parasitic Cleanse" by Renew -tasted terrible! (everyone has them) cut out all gluton, dairy and sugars, and eat a lot of greens. I guess this leaky gut thing triggers all sorts of allergies. AS your body doesn’t "get" why and who these things are that are floating around in all the wrong places. So it reacts...

Usually, when immunity is weak, parasites and yeast will break away or "eat through' at the lining of the gut, allowing all sorts of forbiddens to enter via the bloodstream, causing chaos. It has gotten better, yet I still have small amounts of proteins leaking through. I was told when my immunity strengthens, and the wall is healed, I may one day be able to tolerate my triggers, dairy and gluton in small amounts once again. I hope so, I miss cheese! Did you have leaky gut as well? I didn’t take it so seriously until I read up on it a while ago. I mean I had so many issues to deal with, I kinda let it go to the back of the (overwhelming) list. love, ----- Original Message -----

From: mikat828

Sent: Wednesday, January 21, 2004 10:12 PM

Subject: Re: Fw: gluten free grains

Patty Dr. Mercola is always stating that grains should not be in our diet. Also, I never suspected that i had any problems with gluten. One of my doctors had me take some saliva testing and I was surprised to learn that I had antibodies to gluten. And it was more than borderline too! So I was told to cut out wheat, rye, oats, etc. I did cut way back but it was very hard to give up bread altogether. But people who have gluten antibodies usually have leaky gut/malabsorption syndrome and that is interrelated to most of these autoimmune diseases. Dr. Rubin says that fermented bread is different and is usually good for you as opposed to regular bread. I have been thinking of trying Ezekial bread or something like that. but it is expensive to buy online and I haven''t found a health food store yet that carries it in boring old peoria. YOu'd think people down here could care less about the whole organic thing. I really wish I lived in a more progressive town health wise--maybe somewhere out west! Take carekathy> I've been eating quinoa for breakfast and it is pretty yummy! I found this article and wanted to highlight some of the items that I found very important, and share them with you. I've suspected a problem with some grains before, but never fully investigated it on myself by eliminating them completely. It is really hard! I've stuck with the whole wheat, but I have never fully cut out the gluten containing grains, and this article makes me think twice about it, especially the comment about the Hashimoto's, which I have. One of my goals is to eat only whole grains, fruits, vegetables, nuts or seeds, and free range meats this year, and given this information, I think it may be a great idea for me to see what happens if I cut out the gluten containing grains completely. I've been feeling great, but I want to see what I can do about this Hashimoto's!> > > http://www.glycohealthservice.com/s-nutritionals.htm> Where does one get these essential amino acids? In industrialized countries, a deficiency of protein is rare because we are huge meat eaters, however, one suggestion is to remove all the unhealthy white flour products and integrate your own homemade spelt flour products; i.e., bread and pizza dough, and any processed goods that have flour as an ingredient. > > Spelt is over 5000 years old and is better tolerated than any other grass family grain. Spelt is the only grain that contains mucopolysaccharides that have been shown to increase the master antioxidant of the body, glutathione. Increasing glutathione levels is a very difficult task, with only a handful of supplements being scientifically validated to do so. Spelt has more protein than wheat, and contains all the essential amino acids that are needed in the daily diet to insure proper cell maintenance. Whole spelt flour can be found in most health food stores. > > Spelt is still a gluten containing grain, thus is not suitable for those with a gluten sensitivity or celiac disease. Further, according to a pre-release version of the book, Dangerous Grains, (to be released in July 2002) gluten-containing grains have been linked to over 225 different symptoms and diseases, and should be considered a 'missing link' for dieticians, nutritionists and consumers of the world. > > Some of the many reasons to steer clear of gluten are depression, autism, schizophrenia, type I diabetes, Hashimoto's, Down's syndrome, failure to thrive, rheumatoid arthritis, lupus, scleroderma, hives, recurrent urinary tract infections, kidney stones, chronic fatigue syndrome, gallbladder malfunction, recurrent canker sores, celiac disease, constipation, ulcerative colitis, etc. Are we getting the picture? > > Gluten-containing grains have the potential to cause symptoms and diseases unrelated to the intestines, and could be one of many underlying causes of modern day chronic degenerative diseases. In my opinion, spelt is the only gluten-containing grain that should be eaten, however, not as a mainstay. Spelt is a 'catch 22' because it contains both gluten and mucopolysaccharides. If concerned about gluten sensitivity, the most sensitive and specific blood test is called the tissue transgluaminase (tTG) test. To find a doctor that uses the tTG test contact the American for Advancement in Medicine. ACAM) at 1-800-532-3688 or http://www.acam.org/. > > The gluten containing grains are wheat, rye, barley, triticale, and possibly oats. The wheat grains include spelt, kamut, club, durum, bulgur, einkorn, and semolina. Oats have a substance similar to gluten and do not really contain gluten at all. Oats do not appear to cause problems for people with celiac disease. Gluten free diets are needed for those with celiac disease. Strict adherence to NO GLUTEN (wheat, rye, barley, triticale) must be followed and that includes any processed foods that any of these products are added to. Triticale is a hybrid between wheat and rye. > > Excellent grains that are complete proteins (contain all of the essential amino acids) and are gluten free are: quinoa, millet, amaranth, and buckwheat. These can be found in most health food stores and are delicious and nutritious, however, will take some getting used to. I suggest these grains over any other, as they are better tolerated and more nutritious than the gluten-containing and grass family grains. Another excellent food to include in the diet is kefir, as it provides all the essential amino acids as well as many beneficial bacteria. > > Meat and eggs are usually laden with pesticides, hormones, and antibiotics, if not organic and free range, thus be wise when choosing what meats you will consume. It is possible to decrease meat and egg consumption by eating high-purine protein non-meat foods that include: bee pollen, brewer's yeast, chlorella, blue-green algae and hempseeds. Moderate-purine protein non-meat foods include: whole ancient grains (einkorn, amaranth, quinoa, spelt, kamut and buckwheat), asparagus, cauliflower, mushrooms, peas and nuts and seeds (almonds and hazelnuts). Fermented soy products also contain substantial amounts of protein and include foods such as tempeh, miso, natto, and either tamari or shoyu soy sauce. Superfoods like Pure-Synergy, Dr. Schulze's Superfood, and Nature's First Food (contact Millennial Wellness) are also a good means for acquiring protein in the diet, as well as many other excellent nutrients and healing benefits. > > Our life depends on glutathione and we literally cannot survive without it. Glutathione is a regenerator of immune cells and is involved in DNA synthesis and repair, as well as protein synthesis. It is obvious that glutathione is an invaluable naturally occurring protein that protects every cell, tissue, and organ from free radicals and disease.

[Guest guest]

Patty

Dr. Mercola is always stating that grains should not be in our

diet. Also, I never suspected that i had any problems with gluten.

One of my doctors had me take some saliva testing and I was

surprised to learn that I had antibodies to gluten. And it was more

than borderline too! So I was told to cut out wheat, rye, oats,

etc. I did cut way back but it was very hard to give up bread

altogether. But people who have gluten antibodies usually have

leaky gut/malabsorption syndrome and that is interrelated to most of

these autoimmune diseases. Dr. Rubin says that fermented bread is

different and is usually good for you as opposed to regular bread.

I have been thinking of trying Ezekial bread or something like

that. but it is expensive to buy online and I haven''t found a

health food store yet that carries it in boring old peoria. YOu'd

think people down here could care less about the whole organic

thing. I really wish I lived in a more progressive town health wise-

-maybe somewhere out west! Take care

kathy

--- In , " Dave & Patty " <fdp3@c...>

wrote:

> I've been eating quinoa for breakfast and it is pretty yummy! I

found this article and wanted to highlight some of the items that I

found very important, and share them with you. I've suspected a

problem with some grains before, but never fully investigated it on

myself by eliminating them completely. It is really hard! I've

stuck with the whole wheat, but I have never fully cut out the

gluten containing grains, and this article makes me think twice

about it, especially the comment about the Hashimoto's, which I

have. One of my goals is to eat only whole grains, fruits,

vegetables, nuts or seeds, and free range meats this year, and given

this information, I think it may be a great idea for me to see what

happens if I cut out the gluten containing grains completely. I've

been feeling great, but I want to see what I can do about this

Hashimoto's!

>

>

> http://www.glycohealthservice.com/s-nutritionals.htm

> Where does one get these essential amino acids? In industrialized

countries, a deficiency of protein is rare because we are huge meat

eaters, however, one suggestion is to remove all the unhealthy white

flour products and integrate your own homemade spelt flour products;

i.e., bread and pizza dough, and any processed goods that have flour

as an ingredient.

>

> Spelt is over 5000 years old and is better tolerated than any

other grass family grain. Spelt is the only grain that contains

mucopolysaccharides that have been shown to increase the master

antioxidant of the body, glutathione. Increasing glutathione levels

is a very difficult task, with only a handful of supplements being

scientifically validated to do so. Spelt has more protein than

wheat, and contains all the essential amino acids that are needed in

the daily diet to insure proper cell maintenance. Whole spelt flour

can be found in most health food stores.

>

> Spelt is still a gluten containing grain, thus is not suitable for

those with a gluten sensitivity or celiac disease. Further,

according to a pre-release version of the book, Dangerous Grains,

(to be released in July 2002) gluten-containing grains have been

linked to over 225 different symptoms and diseases, and should be

considered a 'missing link' for dieticians, nutritionists and

consumers of the world.

>

> Some of the many reasons to steer clear of gluten are depression,

autism, schizophrenia, type I diabetes, Hashimoto's, Down's

syndrome, failure to thrive, rheumatoid arthritis, lupus,

scleroderma, hives, recurrent urinary tract infections, kidney

stones, chronic fatigue syndrome, gallbladder malfunction, recurrent

canker sores, celiac disease, constipation, ulcerative colitis, etc.

Are we getting the picture?

>

> Gluten-containing grains have the potential to cause symptoms and

diseases unrelated to the intestines, and could be one of many

underlying causes of modern day chronic degenerative diseases. In my

opinion, spelt is the only gluten-containing grain that should be

eaten, however, not as a mainstay. Spelt is a 'catch 22' because it

contains both gluten and mucopolysaccharides. If concerned about

gluten sensitivity, the most sensitive and specific blood test is

called the tissue transgluaminase (tTG) test. To find a doctor that

uses the tTG test contact the American for Advancement in Medicine.

ACAM) at 1-800-532-3688 or http://www.acam.org/.

>

> The gluten containing grains are wheat, rye, barley, triticale,

and possibly oats. The wheat grains include spelt, kamut, club,

durum, bulgur, einkorn, and semolina. Oats have a substance similar

to gluten and do not really contain gluten at all. Oats do not

appear to cause problems for people with celiac disease. Gluten free

diets are needed for those with celiac disease. Strict adherence to

NO GLUTEN (wheat, rye, barley, triticale) must be followed and that

includes any processed foods that any of these products are added

to. Triticale is a hybrid between wheat and rye.

>

> Excellent grains that are complete proteins (contain all of the

essential amino acids) and are gluten free are: quinoa, millet,

amaranth, and buckwheat. These can be found in most health food

stores and are delicious and nutritious, however, will take some

getting used to. I suggest these grains over any other, as they are

better tolerated and more nutritious than the gluten-containing and

grass family grains. Another excellent food to include in the diet

is kefir, as it provides all the essential amino acids as well as

many beneficial bacteria.

>

> Meat and eggs are usually laden with pesticides, hormones, and

antibiotics, if not organic and free range, thus be wise when

choosing what meats you will consume. It is possible to decrease

meat and egg consumption by eating high-purine protein non-meat

foods that include: bee pollen, brewer's yeast, chlorella, blue-

green algae and hempseeds. Moderate-purine protein non-meat foods

include: whole ancient grains (einkorn, amaranth, quinoa, spelt,

kamut and buckwheat), asparagus, cauliflower, mushrooms, peas and

nuts and seeds (almonds and hazelnuts). Fermented soy products also

contain substantial amounts of protein and include foods such as

tempeh, miso, natto, and either tamari or shoyu soy sauce.

Superfoods like Pure-Synergy, Dr. Schulze's Superfood, and Nature's

First Food (contact Millennial Wellness) are also a good means for

acquiring protein in the diet, as well as many other excellent

nutrients and healing benefits.

>

> Our life depends on glutathione and we literally cannot survive

without it. Glutathione is a regenerator of immune cells and is

involved in DNA synthesis and repair, as well as protein synthesis.

It is obvious that glutathione is an invaluable naturally occurring

protein that protects every cell, tissue, and organ from free

radicals and disease.

[Guest guest]

Kathy,

If you want me to send you some Ezekial bread, I can send it, and then you could freeze it...do you think that would work? I have bought Ezekial bread a number of times, and it is alright, but I am not crazy over it. I like their cinnamon raisin one best. I do think it has some whole wheat flour in it though...I'll have to check the label and see for sure. I know it is made with sprouted grains, but I've seen recipes on the net to make it in your own home, and all of them have whole wheat flour in it.... that surprised me!

I am definitely going to cut back on my processed grains and only eat whole gluten free grains. I think whole grains are pretty healthy, and I have Dr. Mercola's newest book (just got it in the mail a few days ago.) He did state that some whole grains were okay for those with a carbohydrate metabolic type,which I am.

Anyway, thanks for the info Kathy!

----- Original Message -----

From: mikat828

Sent: Wednesday, January 21, 2004 8:12 PM

Subject: Re: Fw: gluten free grains

Patty Dr. Mercola is always stating that grains should not be in our diet. Also, I never suspected that i had any problems with gluten. One of my doctors had me take some saliva testing and I was surprised to learn that I had antibodies to gluten. And it was more than borderline too! So I was told to cut out wheat, rye, oats, etc. I did cut way back but it was very hard to give up bread altogether. But people who have gluten antibodies usually have leaky gut/malabsorption syndrome and that is interrelated to most of these autoimmune diseases. Dr. Rubin says that fermented bread is different and is usually good for you as opposed to regular bread. I have been thinking of trying Ezekial bread or something like that. but it is expensive to buy online and I haven''t found a health food store yet that carries it in boring old peoria. YOu'd think people down here could care less about the whole organic thing. I really wish I lived in a more progressive town health wise--maybe somewhere out west! Take carekathy

[Guest guest]

Barbara,

Sprouted grains are supposed to be a whole lot healthier than the kernel, I guess due to the fact that sprouting destroys the seed's natural preservative enzymes that inhibit digestion, and the nutrients inside the kernel are released, exploding to over 5 times the amount found in the seeds they came from. Eating sprouts can be a very healthy thing to do. I say can be, because alfalfa sprouts have a carcinogenic compound released called Canavanine, so they should probably be avoided. But on the whole, I think ezekial bread is a great nutritional treat over other breads.

I am not sure that eating yeast foods themselves are a serious culprit in a yeast beating diet. It is the sugars and starches that yeasts feed on, and if I remember right, The Yeast Connection indicates that yeasts don't necessarily have to be avoided. Rogene, do you know for sure?

If in doubt, cut it out! That's my motto....

Smiles,

Patty

----- Original Message -----

From: BARBY4271@...

Sent: Saturday, January 24, 2004 5:49 AM

Subject: Re: Re: Fw: gluten free grains

I eat the Ezekial bread the cinn raison one also and love it, but I always wondered about 2 ingred. it has sprouted wheat and also yeast and I didnt know if those were 2 things to stay away from?Barbara