Flour contamination

[Guest guest]

Hi Steph,

I think that lots of rices use random flours to help keep the rice

kernals from sticking together in the bag. My son would have what

looked like gluten reactions. and they were pretty specific, when I

started experimenting with different rices. One Japanese popular rice

was the worst. When I went back to arborio rice, usually vacuum packed

in plastic, my guess was no need to prevent sticking because no

moisture, and there was no gluten reaction. It's sort of an educated

guess, but all I can think of that would fit the facts.

The issue with oatmeal is that they usually plant out oats on the same

fields as they had growing wheat the year before so wheat is now a weed

that gets harvested with the oats. And share the same harvesting and

hauling equipment. So there was a farmer with a daughter that had

celiac disease and went to the trouble of creating a field with no wheat

contamination and had separate harvesting equipment, etc. and had the

harvest certified free of wheat by mass spectrometer or something like

that. And now she can eat oatmeal again and so can my son.

Celiac is autoimmune, whatever that really means. It can be pretty

extreme. I was once sorting through energetic vials of " substances " ,

nothing, really, just the " energy " of a substance and had my son hold

one of them so I could move the others around in the box. He started

scratching his stomach and ribcage, one classic sign of his for gluten

exposure. He was holding the " wheat " vial. Not everyone has that level

of reaction. My husband eats regular organic oatmeal and doesn't seem

to have a problem with it. Or maybe I should check that. Sigh.

I haven't noticed any problem so far with food " processed on the same

equipment " . Maybe if you get some of the first whatever off the line

after switching products?

[Guest guest]

, I have celiacs myself, but have never experienced that extreme

sensitivity. I can actually eat quite a lot without swelling up, like

a teaspoon or maybe more. I react badly also to any form of grain and

even slippery elm. I have read that if you can heal the leaky gut, the

celiacs will disappear.

Thus far I have been unable to heal my leaky gut, probably because the

candida has to go first and I can't get rid of the candida. I am

currently trying the cream of tartar treatment with lots of probiotics.

It seems to be making a difference even in small amounts, but find that

the cream of tartar is leaking through my gut also and causing skin

prickling and stinging sensations which keeps me awake when trying to

sleep and makes me sick all over like an allergy reaction. Not

willing to give up on it just yet though!

Steph

[Guest guest]

Steph, you might want to try taking your CTT in the morning. You may have

to go to the bathroom more, but at least you'd be able to sleep at night.

The only reason for taking the CTT at night is to get the person into the

bathroom first thing in the morning and then they have a normal day.

Samala,

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

It seems to be making a difference even in small amounts, but find that

the cream of tartar is leaking through my gut also and causing skin

prickling and stinging sensations which keeps me awake when trying to

sleep and makes me sick all over like an allergy reaction.

[Guest guest]

Hi Steph,

I haven't mastered celiac yet, either. This year we discovered my son's

current difestive issues were being caused by the apple cider I've been

buying. I've been bringing home and making a mess out of his gut.

Sigh. Some sort of weird fruit sugar?

I'm guessing, though, that your gut is affected by gluten well before

you hit the swelling issue. I attended a lecture by a company that

specializes in celiac testing and the woman said that an amount of

gluten less than the size of a crumb is enough to affect the whole

immune system. I spent time learning from a chiropractor that was an

enzyme specialist. He described doing experiments and they discovered

just touching the back of the throat of a celiac person with gluten is

enough to set off the immune cascade.

I've read posts by lots of people on lots of list who spent years,

decades trying to kill yeast with minimal success. That wasn't

encouraging. When we finally got the diet right (long, infuriating

learning curve) and I added in agricultural microbes and some of this

and that, the yeast sort of faded into the background. The contents of

the gut is kind of like soil and the villi a bit like root tips.

Saul said he overcame celiac disease by taking treatment using the

Biocom(?) machine.

[Guest guest]

, what do you mean by agricultural microbs? Do you have a list of

items that are bad for celiacs? I never paid a lot of attention to

this. I learned the hard way thought that both psyllium seed and

slippery elm are very bad for me. From what you say, it seems I need

to learn more about this. When I get an allergy attack (which is

frequent) I notice it sets the yeast into double growth. I have had

zero success in getting rid of any yeast over many years and am pretty

badly ate up with it. I have spent thousands of dollars in the last

three years on antifungals and only got worse. So I know I still have

not gotton to the bottom of the real problem.

Steph

[Guest guest]

, what do you mean by agricultural microbs? Do you have a list of

items that are bad for celiacs? I never paid a lot of attention to

this. I learned the hard way thought that both psyllium seed and

slippery elm are very bad for me. From what you say, it seems I need

to learn more about this. When I get an allergy attack (which is

frequent) I notice it sets the yeast into double growth. I have had

zero success in getting rid of any yeast over many years and am pretty

badly ate up with it. I have spent thousands of dollars in the last

three years on antifungals and only got worse. So I know I still have

not gotton to the bottom of the real problem.

Steph

[Guest guest]

Hi Steph,

Paying tight attention to avoiding gluten will get you lots, lots

farther than trying to kill off yeast. Gluten is bad for celiacs, any

amount. Then most of the other problems aren't as big. And really, you

can't tell what the other problems might be until you get down the

constant low grade inflammation from the gluten. In grade school, my

daughter gave up all the foods that were making her feel sick and after

a year or two, she was able to eat most of them again. The tight

junctions in the gut lining finally closed up and she works hard to keep

it that way.

I started out getting some booklet put out by CSA, celiac society of

america. The members tracked down a list of actually gluten free food

by contacting manufacturers. That helped until I could learn how to

cook differently.

Right now I'm doing something similar to this -

http://www.danasview.net/diabetes.htm - with my husband only using

enzymedica V-gest instead of No-phenol. It will also help keep yeast in

check. Biotin is my next favorite for yeast. It tends to work well

with no drama. My husband is pretty clueless about how foods make him

feel but he's beginning to catch on.

I used the Flora Genesis from this site -

http://www.a1solutions.com/nutrition.htm - for soil microbes that are

manufactured to human standards. The related agricultural products by

Tainio Technology are the best for plants and critters (I have no

financial connection). You know, that theory of feed the plant what it

needs and it does well and is resistant to disease. Plants also need

microbes in the soil to modulate nutrition like we need microbes in our

gut. Care for them well and they'll try to keep you healthy. That's

why I'm not so wild about killing things in there with medications

unless it's a medical emergency. I wouldn't use this sort of product

first, not until the gut lining is more intact, but we got a lot of

mileage out of it cleaning up brain issues, brain fog, attention and the

like.

[Guest guest]

Hi Steph,

Paying tight attention to avoiding gluten will get you lots, lots

farther than trying to kill off yeast. Gluten is bad for celiacs, any

amount. Then most of the other problems aren't as big. And really, you

can't tell what the other problems might be until you get down the

constant low grade inflammation from the gluten. In grade school, my

daughter gave up all the foods that were making her feel sick and after

a year or two, she was able to eat most of them again. The tight

junctions in the gut lining finally closed up and she works hard to keep

it that way.

I started out getting some booklet put out by CSA, celiac society of

america. The members tracked down a list of actually gluten free food

by contacting manufacturers. That helped until I could learn how to

cook differently.

Right now I'm doing something similar to this -

http://www.danasview.net/diabetes.htm - with my husband only using

enzymedica V-gest instead of No-phenol. It will also help keep yeast in

check. Biotin is my next favorite for yeast. It tends to work well

with no drama. My husband is pretty clueless about how foods make him

feel but he's beginning to catch on.

I used the Flora Genesis from this site -

http://www.a1solutions.com/nutrition.htm - for soil microbes that are

manufactured to human standards. The related agricultural products by

Tainio Technology are the best for plants and critters (I have no

financial connection). You know, that theory of feed the plant what it

needs and it does well and is resistant to disease. Plants also need

microbes in the soil to modulate nutrition like we need microbes in our

gut. Care for them well and they'll try to keep you healthy. That's

why I'm not so wild about killing things in there with medications

unless it's a medical emergency. I wouldn't use this sort of product

first, not until the gut lining is more intact, but we got a lot of

mileage out of it cleaning up brain issues, brain fog, attention and the

like.