Guest guest Posted June 12, 2012 Report Share Posted June 12, 2012 > Fourthly, looking back at my childhood we all lived on rye bread > (sourdough) and there was no obesity, eczema, asthma, IBS etc - so > perhaps the changes in the agricultural methods and bread production > are more of a culprit here. This reminded me of a story told to me by a pharmacist many years ago. He felt sure that many people diagnosed with grain sensitivities did not necessarily have an issue with the grains themselves but with commercial processing. Not only did he believe the refinement process was a problem but that sensitivities were due to the loss of inherent nutrients, moreover by their replacement by synthetically produced vitamins/minerals, not recognized by the digestive system. He stated that a high percentage of his customers, once on unadulterated grains found their digestive processes improved and had no problems with grain consumption. To a certain extent, I have found this suggestion to be true. Kind regards, Kerry -- Kerry Hackett, MNIMH, AHG, OHA Medical Herbalist www.kerryhackett.ca Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2012 Report Share Posted June 12, 2012 Here's my pennys worth on the Paelo diet:1. There are many people who are obviously very healty on a vegetarian diet in India, even today2. I myself am intolerant of the wheat in the UK, but am fine with the wheat in India, and I had no problems with wheat as a child this correlates with Kerrys comment 3. many people don't want to eat a lot of meat so what do recommend to them? 4. There is no one size fits all with diet, diets were varied with culture, location and climate for a reason. Today we have many people in the UK whose bodies are adapted to warmer climates.Having said that, I agree with s recommendations and get good results from patients who adhere to these protocols, Warm wishesShobanaNaturopath, Herbalist, Iridologist, Allergy Therapistshobana@...Tel: 07817 415518www.naturepath.co.uk > Fourthly, looking back at my childhood we all lived on rye bread > (sourdough) and there was no obesity, eczema, asthma, IBS etc - so > perhaps the changes in the agricultural methods and bread production > are more of a culprit here. This reminded me of a story told to me by a pharmacist many years ago. He felt sure that many people diagnosed with grain sensitivities did not necessarily have an issue with the grains themselves but with commercial processing. Not only did he believe the refinement process was a problem but that sensitivities were due to the loss of inherent nutrients, moreover by their replacement by synthetically produced vitamins/minerals, not recognized by the digestive system. He stated that a high percentage of his customers, once on unadulterated grains found their digestive processes improved and had no problems with grain consumption. To a certain extent, I have found this suggestion to be true. Kind regards, Kerry -- Kerry Hackett, MNIMH, AHG, OHA Medical Herbalist www.kerryhackett.ca Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2012 Report Share Posted June 12, 2012 Glad we agree on the gist of it. In the end, it does not need to be complicated nor philosophical. We can all quote our favorite studies, all the different camps have accumulated enough epidemiological data to give us a migraine (I myself have a folder full of them). The China study (and many others) have been over-interpreted by one camp, and over-dismantled by the other camp. Sorry if I started a never-ending " what is the best diet " thread, this was not my purpose, and we will never agree anyway. I do respect the many diet styles practitioners use around the world, and I never said " paleo is best " . My intent was merely to share my result with grains removal in auto-immune disease sufferers. I hope it encourages others in the same situation to give it a try. I totally agree with you - shifting balance to local vegetables/fruit with small amounts of quality meat and fish is the answer. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2012 Report Share Posted June 12, 2012 great discussion and useful range of views, thanks for unwittingly initiating it, Christophe. On the subject of fats, Etherington who presented twice at the recent NIMH seminar reminded us of seaweed as a source of omega 3 fatty acids. No exactly local to London, where I live, but we have heaps of it all round our extensive coast. So there are always alternatives to consider and explore. Katharine > > > ** > > > > > > I totally agree with you - shifting balance to local vegetables/fruit with > > small amounts of quality meat and fish is the answer. > > > > > Quote Link to comment Share on other sites More sharing options...
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