Re: I've been wondering...

[Guest guest]

>Dh can't eat much national-brand bread without feeling bad

>afterwards. (I think it's harder on his blood sugar.) But he can

>eat store-bought (but locally-baked) dark Russian rye bread, even

>with honey, without feeling bad. We keep wondering why. Is the the

>quality of the ingredients? The amount and nature of the additives

>and preservatives? Is there that much more sugar and/or high

>fructose corn syrup in it? The amount of time that the product sits

>until it's consumed? The locally-baked dark rye bread doesn't stay

>good very long. It's likely to mold!

Rye bread doesn't have near as much gluten, for

starters. And it is a different type of gluten. A lot of people

do better on it. Also " artisan " breads usually have a longer

rising period, which denatures the gluten a little or a lot, depending

on the rise.

And the gums etc. they add to bread do bother a lot of people.

So does the powdered milk they sometimes use.

Anyway, bread makes a LOT of folk feel ill. You can try feeding

him some rice or tapioca based bread and see if that helps ... if it

does, it's probably the gluten that is the problem. If he does have

a gluten intolerance (you can get tested by mail order if you want)

then read the book " Dangerous Grains " ... it is the root cause for

a LOT of modern diseases (esp. the ones that only exist in the West) ...

it messes up the immune system something awful.

-- Heidi Jean

[Guest guest]

>>>Speaking of bread, doesn't it seem unnaturally soft for an

unnaturally long time these days? Why is that?

Dh can't eat much national-brand bread without feeling bad

afterwards. (I think it's harder on his blood sugar.) But he can

eat store-bought (but locally-baked) dark Russian rye bread, even

with honey, without feeling bad. We keep wondering why. Is the the

quality of the ingredients? The amount and nature of the additives

and preservatives? Is there that much more sugar and/or high

fructose corn syrup in it? The amount of time that the product sits

until it's consumed? The locally-baked dark rye bread doesn't stay

good very long. It's likely to mold!

Just wondering. Anybody got a clue?<<<

Try this:

http://www.fedupwithfoodadditives.info/features/breadresearch/bread1.htm

Cheers,

Tas'.

[Guest guest]

I can't tell if you're being facetious or not... i'm pretty sure you

are...

> ...about why the past 15-20 years have seen such an increase in the

> incidence of things like cancer, Alzheimer's, CHD, thyroid

problems,

> autoimmune problems, reproductive problems, and suchlike. I

believe

> there's even more serious illness among children, so it's not just

> that the Baby Boomers are getting old enough to begin obsessing

about

> their health!

>

> I understand that it was in the mid-1980s that American fast food

> restaurants switched en masse to soybean oil. :-P I think I

> remember getting turned off from fries back then because they

tasted

> nasty! (rancid!)

>

> Hasn't Americans' consumption of junk food (especially chips and

soda

> pop and fast food) increased significantly in the past 15-20 years?

>

> I keep wondering whether the junk food manufacturers actually use

the

> best quality grain ingredients in their chips and crackers. I

mean,

> the spoiled grains (fungus-infected, moldy, rancid, otherwise below

> par in quality) are *supposed* to go into cattle feed. But does it?

>

> If a manufacturer knew they were going to cover up the taste of

poor

> quality grain ingredients with MSG and other strong flavorings,

> mightn't they be likely to use the lesser quality grain

ingredients,

> knowing that most people that eat their products won't be able to

> tell how bad they are?

>

> Does anyone have first-hand knowledge of the quality of ingredients

> that go into your typical bag of, say, Doritos? Chikken-in-a-

Biskit

> crackers? things like that. Or even Roman Meal bread?

>

> Speaking of bread, doesn't it seem unnaturally soft for an

> unnaturally long time these days? Why is that?

>

> Dh can't eat much national-brand bread without feeling bad

> afterwards. (I think it's harder on his blood sugar.) But he can

> eat store-bought (but locally-baked) dark Russian rye bread, even

> with honey, without feeling bad. We keep wondering why. Is the

the

> quality of the ingredients? The amount and nature of the additives

> and preservatives? Is there that much more sugar and/or high

> fructose corn syrup in it? The amount of time that the product

sits

> until it's consumed? The locally-baked dark rye bread doesn't stay

> good very long. It's likely to mold!

>

> Just wondering. Anybody got a clue?

>

>

[Guest guest]

> I can't tell if you're being facetious or not... i'm pretty sure

you

> are...

>

No, I'm not being facetious. What made you think so?

[Guest guest]

It's tough to say without quoting your original message, and I meant

absolutely NO offense!

It was kind of like saying " we eat M*'s all the time - I don't

get why we're so sick... " !

Alim.

> > I can't tell if you're being facetious or not... i'm pretty sure

> you

> > are...

> >

>

> No, I'm not being facetious. What made you think so?

>

>