Guest guest Posted February 19, 2006 Report Share Posted February 19, 2006 The B12 thing has always peaked my curiousity. When we first started my son's bloodwork came back with a sky high reading for B12. I guess his system has trouble excreting it or something. If that's the case for him, I wonder if it is the case for others. If so, do they test these kids' B12 levels before giving the shots? With my son, I can't see how pumping him with even more B12 would be of benefit (but who knows, I haven't done the research on this). As for myself, I have low B12 because of a genetic condition. I was fine as a child, but developed an inability to absorb B12 properly from food by the time I hit my early 30s. One of my three sisters has the same thing. It comes from my father's side. I was getting monthly shots but developed a sensitivity to them (tingling/numbness that spreads down my arm after the injection, then a feeling of lightheadedness -- both go away within a half hour but I don't like it). Doris, maybe your cat has the same thing I have Rhoda spelt and B shots > 1. spelt - my research shows that spelt has alot more gluten in it that > wheat. > So theoretically, if you're sensitive to gluten you should be sensitive > to wheat right? > hmmm my son tolerates spelt (to a point) but becomes a little behaviorally > challenged with wheat. Odd.... there might be something at a > molecular level. > ? is this your cup of tea? :-) I think you told me once you had > some experience with 'grains' .... > > 2. B vit shots - before giving these to your child, ask yourself why? > What will these shots help? if B vits are showing up in the negative on > tests, > why? is the body metabolizing these too quickly? Is there an immune > connection? > We tried these with before we found Dr G - they did nothing for him. > But my father in law and my 16 yr old cats need them. Both needed the > injections > as they got older. The cats have illnesses (IBS and renal failure). > Could there be an immune connection since the immune system does become > more sensitive as you get older? > If your body is lacking a mineral or vitamin, why? what is going on > in the body to allow for this to happen? > > Doris > -land > > > > > > > > > Responsibility for the content of this message lies strictly with > the original author(s), and is not necessarily endorsed by or the > opinion of the Research Institute and/or the Parent Coalition. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2006 Report Share Posted February 20, 2006 Doris, Dr. Rapp use to recommend spelt instead of wheat because she said the protein was different enough from wheat so that it was tolerable to some who were wheat gluten intolerant. Kathy PS I'm going to ask my dietician daughter for her input! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2006 Report Share Posted February 20, 2006 there is a very good list group (_mb12 valtrex@groups_ (mailto:mb12 valtrex@groups) ). from what i have read, it appears that a lot of parents get the children tested. dr neubrander also has done good studies on the use of mb12. there is also an mb12 spray. a lot of children are doing very well on this. vicki Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2006 Report Share Posted February 20, 2006 I'd be very interested in what she finds out. Maybe I'll start making bread in my bread machine with spelt. Barb --- JOSKAT95@... wrote: > Doris, > Dr. Rapp use to recommend spelt instead of wheat > because she said the > protein was different enough from wheat so that it > was tolerable to some who were > wheat gluten intolerant. Kathy PS I'm going to ask > my dietician daughter for > her input! > > > [Non-text portions of this message have been > removed] > > Barb Katsaros barbkatsaros@... __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2006 Report Share Posted February 20, 2006 It's an older form of wheat flour and is supposed to be more easily broken down. You can also soak wheat flours in water w/2 T of an acidic solution like vinegar or lemon juice before cooking (recipes have to be adjusted but I could look it up for you) to neutralize the enzyme in most grains that block the sprouting process, which can also block enzymes during digestion. --- Barb Katsaros <barbkatsaros@...> wrote: > I'd be very interested in what she finds out. Maybe > I'll start making bread in my bread machine with > spelt. Barb > > --- JOSKAT95@... wrote: > > > Doris, > > Dr. Rapp use to recommend spelt instead of wheat > > because she said the > > protein was different enough from wheat so that it > > was tolerable to some who were > > wheat gluten intolerant. Kathy PS I'm going to ask > > my dietician daughter for > > her input! > > > > > > [Non-text portions of this message have been > > removed] > > > > > > > Barb Katsaros > barbkatsaros@... > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
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