The gluten issue / candida

[Guest guest]

Steve Howes wrote:

>It is worth noting that spelt is not gluten-free, it is part of the

>wheat family although of an older variety than present day commercial

>wheat. Interestingly sufferers of celiacs disease have found they can

>tolerate spelt due to its lower gluten content.

And here's what the Pacific Bakery Web site has to say on this subject:

7.What about " gluten " ?

Gluten occurs naturally in most grains. A segment of the population

has problems with gluten digestion, and we offer no products for

them. The gluten in kamut and spelt is about the same as regular

wheat and rye. You may notice " wheat gluten " as an additive in many

bakery products, especially bagels. Many bakeries use a cheaper flour

and add gluten to make their bread rise better. We do not need to add

any gluten to our products because there is enough naturally present

in our high protein grains. We pay extra for the highest quality

grains, and do not need to add gluten or any other substance to our

breads or bagels.

---

My doctor is starting to suspect that it's not the gluten I'm having

trouble with, it's the yeast. I hope it doesn't make me a bad Type O

person if I eat spelt! When I was eating Ezekiel bread (made with

fresh yeast), I was getting severe indigestion. Once I switched to

yeast-free bread, my indigestion began to diminish.

I can't remember if I read this in the ER4YT book, or on the Web

site, or on the message boards, but isn't it true that Type O's are

very susceptible to candida? I'm really wondering why Ezekiel bread

is pushed so much on the Type O program.

Lynn