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

[Guest guest]

Hi susan,you are way ahead of me in the grain dept.  i never heard much about the allergies, gluten etc until this group.  such a wealth of info. and i'm learning so much. i got the info on the hogs on line.  i get 'natural news' by mike adams--all natural stuff with some news about it.  mercola, he's about the same but more food based.   you won't hear this stuff on tv new or any other place who's sponsors are the big pharma, ag, etc.  i like to keep up on it because these types of sites develop programs that allow me to send messages to our legislators and other gov. officials--although they don't often listen.   also, keeps me up on what is happening in the food/supp industry.  at least i can voice my vote and opinions with these sites. 

unfortunately for my friends and relatives they get to hear it all in emails.  some like it, some tolerate it (me) and some wanted off my list.  oh well, i tried.if you are interested, just google in natural news or mercola.  although you probably already know that.

khaya, tom and i are allergic to dairy and eggs.  tom is sensitive to yeast, brewers and bakers, and both to a few others.  nothing showed on any grains or gluten.  if i consume dairy it 'react' immediately with choking, coughing, sometimes sneezing. eggs, sometimes the same way, sometimes not.  so i really try to avoid.  tom consumes milk and eggs,  also eats breads and drinks beer--yeasts. has no obvious symptoms, but there has to be stuff going on inside. he doesn't want to change anything.  i try to avoid these in cooking, but.........

wonder bread was given it's name because it was a 'wonder' it was so light and fluffy.  i always used to make my own w. w. bread.  it was heavier and my daughter said she could only eat a half sandwich because of the heaviness of the bread.  i used to add gluten to try to make it rise higher.  then, we didn't know about the gluten.  but i can see where by adding gluten to all the whole wheat things it would give us an unnatural balance to the wheat.  makes sense.

barbara

 

I didn't hear about that--how bizarre! I'm saved a lot of anxiety by not watching the news regularly. But I live in Michigan, so I should have heard about that. : (

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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 to

> > 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:

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

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[Guest guest]

Hi folks,

Robyn has found that she does far better on a very very low carb, high saturated

fat, moderate protein diet. The various supplements have more power (she

actually had to back off on some dosages after starting on this dietary form!).

Carbs less than 50 grams/day. No grains at all. It's a " ketogenic " diet -- we

have changed our metabolic basis, getting energy from fats rather than carbs.

She's not feeding the microbes nor causing inflammation with sugars/starches. No

blood sugar surges and binges.

We got started on this dietary lifestyle over a year ago through a recent book

by Drs. and Dan Eades, authors of Protein Power: " The Six-Week Cure

for the Middle-Aged Middle. " The delight is that, like the New Atkins, you

experience satiety -- satisfaction from good fats and proteins, not the hunger

of a low-fat diet. Thus you can do it for the long term.

Janaia

[Guest guest]

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:

> > > >

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

> > to

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

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

> > > >

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

> > article:

> > > >

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

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