LYME DIET (Dr. Nicola McFadden Was/ Re: Gluten diet

[Guest guest]

I don't know why people expect whole grain breads to be light and fluffy.

Really good bread is dense. People should wean themselves from the " Wonder

Bread " syndrome. Why would anyone in their right mind want something that

duplicates " Wonder Bread " ?

Khaya

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> Here is a list that includes wheat:

http://www.organicconsumers.org/ge/GMonMarketUS.pdf

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> I also read that because Wheat is stored in Grain storage bins, it is subject

to molds and fungus and a lot of the GMO of wheat was to prevent the growth of

powdery mildew. I also read somewhere that wheat has been modified to produce

more Gluten as Gluten makes whole wheat bread rise better. Most whole wheat

bread recipes call for added gluten to increase the ability of the dough to rise

and make fluffier whole wheat bread. I believe this in and of itself might

account for the rising Gluten sensitivities that are happening all over the

country.

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[Guest guest]

khaya,a nd told me everyone who has had a vaccination is allergic to eggs because they incubate vaccines in eggs!!  eggs are in everything.  eggs always made me sick so have avoided them but for some time now we have been getting organic eggs and i seem to do ok on them.  i usually use veggie mayo, but if i have to use regular mayo i will cough, hack, feel sick to my stomach.  reg. mayo has eggs.  i wonder if og. eggs are not causing an allergic reaction for me also.  

i really love fried egg sandwiches, want scrambled eggs and veggie omlets once in a while also, both being a quick, meal.  they are such a good source of protein.  so glad you posted this info.  i will watch more closely to see if the og. eggs do indeed agree with me.   

(please forgive the use of 'bread' for a sandwich.  i'm not totally 'no grain' yet. lol)thxbarbara

 

I'm allergic to commercial eggs--they give me a headache. But I have no problem with organic eggs. So it must be what they feed them or inject them with.

Khaya

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> > > > Here is some info about making wheat higher in Gluten:

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> > > > For many centuries growers have used a variety of breeding techniques

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> > > > make the grain thresh and mill more easily and to increase the gluten

> > > > content of the endosperm to make lighter, stickier flour products.

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> > > > This information came from this site if you want to read the whole

> > article:

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> > http://www.thenaturalrecoveryplan.com/articles/What-Happened-to-Wheat.html

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