Re: Re: Vodka poisoning (was: Coconut oil)

[Guest guest]

It's common in ILLEGAL rip-off brands of Vodka - there have been several

well-documentated cases of poisonings with one in the mid-80's. Australia

had its share of problems in its wine industry (90's??) with wine producers

using ethylene glycol to extend/sweeten the wine. That's been changed with

stronger legislation. The way you originally stated it, it seemed as if you

implicating all vodka manufacturers doing something illegal.

Sharon

On 9/7/06, Emma Davies <emma@...> wrote:

>

>

>

> I'm afraid it's just from general knowledge, having heard of several

> cases of severe poisoning in the UK where it is tampered with, both by

> (usually) Russian manufacturers, and disreputable redistributers/bars.

> It seems less likely with a major brand like Absolut.

>

>

>

[Guest guest]

> I have some

>> Absolut in my freezer and I'm getting to the point where I think it

>may be

>> one of the last forms of alcohol I can drink as I'm gluten

>intolerant so had

>> to give up beer, and suspect I'm experience yeast intolerance as

>well, so

>> will probably hav to give up wine.

>

>

>What makes you suspect yeast intolerance? I'd be interested to know,

>as there may be any number of alternative explanations. What other

>foods do you tend to react to that make you suspect yeast? If you just

>have a problem with alcohol, you could be low on one of the alcohol

>detox enzymes. Many Asian people are low on it. Or it could be

>sulphites. At least 7% of the population have a problem with

>sulphites. Both sulphite and alcohol detox enzymes rely on a single

>cofactor, molybdenum, and supplementation can help. It also means that

>people low on this cofactor tend to get an extra bad reaction to

>drinks containing both sulphites and alcohol!

I don't think I'm reactive to alcohol per se. Possibly sulfites as some

wines make my nose stuffy while others don't. I think I'm reactive to yeast

because I bloat more than usual (I've been bloated for about 3 years now)

when I drink kombucha, or when I was taking yeast-containing supplements. I

haven't noticed this when drinking wine, but I haven't checked closely. I'm

pretty sure I probably reacted to the yeasts in the dark rum that hurt my

stomach.

I probably shouldn't have said I'm gluten intolerant definitively. I am

according to Enterolab's interpretation of my results. They told me that

because I have some celiac genes and my anti-tissue transglutaminase was

slightly elevated, that I'm gluten intolerant. But the person at the lab I

spoke with agreed when I suggested my aTTG could be elevated due to a

reaction to something other than gluten, such as candida (which contains a

protein closely resembling gliadin, apparently). I do have candida problems.

And FWIW, my anti gliadin antibody levels were not elevated. My casein

antibody levels, slightly elevated. It's possible I'm low in IgA altogether.

>

>

>> I'm casein intolerant, so if I were

>> drinking vodka with anti-freeze in it, I wouldn't be able to drink

>milk to

>> help it.

>

>

>Have you had a bad reaction to vodka?

None that I've noticed at all. But it looks like the poisoning issue

probably doesn't affect reputable brands as someone else mentioned.

>> I like to have an evening glass of wine before dinner, or sometimes

>a glass

>> of vodka. I have no idea what else I can safely drink anymore! I

>tried dark

>> rum and it caused strong stomach pain, athough the clear rum didn't,

>but I'm

>> a little leary of it due to my reaction to the darker rum :-(

>

>

>A reaction to one and not the other implies a constituent that is in

>one but not the other. I would expect that any traces of yeast would

>be present in both. But dark rum is aged longer in charred barrels and

>has caramel colour added to it. Could be an additive you don't know is

>there.

It could be, but I'm under the impression that the light stuff has less

yeast.

BTW, I'm following your discussion with aobut lectins with great

interest! I would love to see you present the lectin info to the GFCFNN

list. Lectins have been discussed there, I believe, but not in the context

that you've been discussing them in regards to gluten allergies.

Suze Fisher

Web Design and Development

http://www.allurecreative.com

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

“The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times.” --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------

[Guest guest]

I don't know if it would help but in the Buyer's Guide from Price

foundation, it lists places to get organic wine with no sulphites I

think. You could call them with questions; they are very helpful.

On Sep 8, 2006, at 2:22 PM, sharflin wrote:

>

> Hi Emma,

>

>> If you just

>> have a problem with alcohol, you could be low on one of the alcohol

>> detox enzymes. Many Asian people are low on it. Or it could be

>> sulphites. At least 7% of the population have a problem with

>> sulphites. Both sulphite and alcohol detox enzymes rely on a single

>> cofactor, molybdenum, and supplementation can help. It also means that

>> people low on this cofactor tend to get an extra bad reaction to

>> drinks containing both sulphites and alcohol!

>

> Wow! This really caught my attention as I can't even have one drink

> without feeling hungover, usually in an hour or two. I've also tested

> positive for a sulfite allergy, so I only drink vodka. If I try wine, I

> feel even worse. I'd like to try supplementation - does this look like

> a

> what you would recommend?

>

> http://www.iherb.com/store/ProductDetails.aspx?c=Herbs & pid=ARG-50700

> <http://www.iherb.com/store/ProductDetails.aspx?c=Herbs & pid=ARG-50700>

>

> Any info would be appreciated!

> Thanks much,

> Sharon

>

>

>

>

[Guest guest]

On 9/7/06, Sharon son <skericson@...> wrote:

> It's common in ILLEGAL rip-off brands of Vodka - there have been several

> well-documentated cases of poisonings with one in the mid-80's. Australia

> had its share of problems in its wine industry (90's??) with wine producers

> using ethylene glycol to extend/sweeten the wine. That's been changed with

> stronger legislation. The way you originally stated it, it seemed as if you

> implicating all vodka manufacturers doing something illegal.

> Sharon

You are right. This is not a problem with the better brands of vodka

just as the extending of wine was not indulged in by many of the

better wineries. Like all agricultural products, you simply have to be

vigilant about your sources.

I had some bad (cheap) tequila once that led to such a wild experience

I simply refuse to touch the stuff again, good or bad. It took me

several days to piece together what happened that night, although my

friends assured me I didn't do anything stupid, just grabbed a bag of

chocolate chip cookies and went to bed.

Though I don't drink them in public anymore (or rarely), I really like

vodka martinis, even though I never make them at home. My favorite is

a martini with a splash of frangelico, if you can imagine that.

--

" Our government has kept us in a perpetual state of fear -- kept us in

a continuous stampede of patriotic fervor -- with the cry of grave

national emergency. Always there has been some terrible evil at home,

or some monstrous foreign power that was going to gobble us up if we

did not blindly rally behind it. "

General MacArthur,

WWII Supreme Allied Commander of the Southwest Pacific, Supreme United

Nations Commander; Whan, ed., " A Soldier Speaks: Public Papers and

Speeches of General of the Army MacArthur, " 1965; Nation,

August 17, 1957)

[Guest guest]

On 9/9/06, Parashis <artpages@...> wrote:

> I don't know if it would help but in the Buyer's Guide from Price

> foundation, it lists places to get organic wine with no sulphites I

> think. You could call them with questions; they are very helpful.

Sulphites are naturally occurring, so even organic wines have them.

People who react to certain wines are usually reacting to something --

the name of which I can't remember at the moment. Also there can be

substances in wine that aren't required to be listed on the label that

might be problematic. With better and more expensive wine the problem

usually goes away.

I dated a girl once who would only drink wine from me or my group of

friends at the time, because the bottles in our collections never

caused her to get stuffed up and exhibit allergy like symptoms like

most other wines she drank.

--

" Our government has kept us in a perpetual state of fear -- kept us in

a continuous stampede of patriotic fervor -- with the cry of grave

national emergency. Always there has been some terrible evil at home,

or some monstrous foreign power that was going to gobble us up if we

did not blindly rally behind it. "

General MacArthur,

WWII Supreme Allied Commander of the Southwest Pacific, Supreme United

Nations Commander; Whan, ed., " A Soldier Speaks: Public Papers and

Speeches of General of the Army MacArthur, " 1965; Nation,

August 17, 1957)

[Guest guest]

On 9/10/06, Emma Davies <emma@...> wrote:

> I don't personally buy into the " yeast feeds candida " theory, which I

> have yet to see supported by the science.

I've had the same impression.

> Personally,

> I can't take most B vitamin supplements including synthetic ones, as

> they make me feel both wonderful and dreadful, but never normal.

Why do you think this is? I take a sublingual B complex. It seems

like it works great sometimes to make me feel good, and sometimes make

me able to go without food for longer, and other times it doesn't seem

to help much. I also notice that sometimes coffee will do nothing or

make me tired instead of perking me up, but sometimes when I realize

this, I will take some B complex and it seems to make the coffee work,

which I assume is because I'm too depleted of B vitamins for the

caffeine to stimulate adrenal activity.

I have never *noticed* feeling like crap from the B vitamins, but I

have never really looked for it.

> Candida does get blamed for a lot of things it doesn't actually cause

> - it tends to be opportunistic and overgrow in response to antibiotics

> or a weakened immune system, rather than being virulent, so I'd

> consider looking for a more fundamental cause than this, like an

> underlying viral/bacterial infection (even clostridium) or an

> autoimmune problem, or a nutrient deficiency.

My understanding is that when candida morphs into hyphal form there

are a variety of virulence genes that get turned on, especially

proteases and integrins that allow it to latch on to tissues and

starting eating its way into them. I don't know how common this is,

but it is the fourth leading blood infection in the United States and

when it infects the blood it can be very seriously and

opportunistically invade all the other organs. There was a case

report last year of a baby who died at 12 days old from a candida

infection of the blood that he was born with.

> I don't want to get into another enterolab/celiac debate like the one

> I've just had with but I favour the lectin theory over the

> gluten theory.

I saw that more as a discussion than a debate. Didn't we come to much

agreement?

Chris

--

The Truth About Cholesterol

Find Out What Your Doctor Isn't Telling You:

http://www.cholesterol-and-health.com

[Guest guest]

On 9/10/06, Emma Davies <emma@...> wrote:

>

>

> > Sulphites are naturally occurring, so even organic wines have them.

>

>

> I believe sulphites are a permitted organic additive (at least in the

> EU & Australia), though permitted levels are lower than non-organic

> beers & wines.

They are a permitted additive in the US as well. Some wineries however

do not add them but they are still in the wine.

> > People who react to certain wines are usually reacting to something --

> > the name of which I can't remember at the moment.

>

>

> Histamine, but sulphites also cause production of histamine in the

> body, so, different chemical, same results!

Thanks for clearing up the brain fog.

> Also there can be

> > substances in wine that aren't required to be listed on the label that

> > might be problematic. With better and more expensive wine the problem

> > usually goes away.

>

>

> Judging from the list in the book " E for Additives " , most of them are

> less harmful than the sulphites, but the nasty antioxidants sorbic

> acid/sorbates are often used too, and they are indeed problematic.

There used to be a convenient list on the web, but it seems to have

been lost in cyberspace.

--

How sweet it is! The GOP, RIP

http://snipurl.com/w7d6

" He is no fool who gives what he cannot keep, in order to gain what he

cannot lose. "

Jim Elliot - slain husband of renowned missionary beth Elliot

[Guest guest]

I would like to try that method. I only take B12 sub now. Where do you

get yours?

On Sep 10, 2006, at 1:32 PM, Masterjohn wrote:

> I take a sublingual B complex.

Parashis

artpages@...

zine:

artpagesonline.com

portfolio:

http://www.artpagesonline.com/EPportfolio/000portfolio.html

[Guest guest]

Chris-

>I also notice that sometimes coffee will do nothing or

>make me tired instead of perking me up, but sometimes when I realize

>this, I will take some B complex and it seems to make the coffee work,

>which I assume is because I'm too depleted of B vitamins for the

>caffeine to stimulate adrenal activity.

There's another factor at work too. Caffeine reduces sensitivity to

insulin, often stimulating the release of more insulin and a

resulting drop in blood sugar. A number of B vitamins are involved

in insulin metabolism and blood sugar regulation and can therefore

help blunt some of the negative side effects sometimes caused by caffeine.

-

[Guest guest]

,

if one is insulin resistant, will taking B-Comples help?

[Guest guest]

>> I think I'm reactive to yeast

>> because I bloat more than usual (I've been bloated for about 3 years

>now)

>> when I drink kombucha, or when I was taking yeast-containing

>supplements.

>

>

>Ok, yeast in supplements is dead.

So is casein when I consume it, but I still react to it. If it's an IgA

reaction, it doesn't matter if it's dead or alive, right?

Do you think the problem is a yeast

>allergy, or a yeast intolerance, or a yeast overgrowth?

I don't know what yeast *intolerance* means. I was thinking I have an IgA

reaction to yeast probably, as well as a yeast overgrowth. But I now

understand that an IgA reaction may, in and of itself, be meaningless in

regards to my bloating or any other health problem. So, other than being

quite sure I have a yeast overgrowth, I really have no idea. I wasn't

thinking the overgrowth was the reason I bloated excessively when consuming

yeast products, but I'm not sure.

>

>I don't personally buy into the " yeast feeds candida " theory, which I

>have yet to see supported by the science. The body contains many more

>yeast organisms than this anyway. Bloating in response to yeast

>containing supplements suggests either an extreme yeast intolerance,

>or something in the actual composition of the supplements. Personally,

>I can't take most B vitamin supplements including synthetic ones, as

>they make me feel both wonderful and dreadful, but never normal.

I don't buy into the yeast feeds candida theory either. There are types of

yeast in fact, that suppress or destroy or outcompete candida, so other

yeasts can be beneficial. What is a yeast *intolerance*? I bloat when I

drink GT's kombucha too, so I dont' think it's something only in the yeast

supplements. One of those supplements was pure GF brewer's yeast, BTW. I

don't recall if I tested the two supps separately though, so may have only

been reacting to one of them. The other was Dr. Schulze's Superfood.

>

>

>I

>> haven't noticed this when drinking wine, but I haven't checked

>closely. I'm

>> pretty sure I probably reacted to the yeasts in the dark rum that

>hurt my

>> stomach.

>

>

>I've read that yeasts can live until the alcohol concentration gets up

>to about 18%, above that products have to be fortified or distilled to

>get so strong. I doubt that any spirits actually contain yeast except

>dead, in traces, and this wouldn't explain why you are fine with

>vodka. Did the rum give you acid?

No, it just gave me a sharp stomach pain - the same kind of pain that I got

in the past when I ate wheat (after having gone off wheat for a few months.

Prior to that I didn't noticably react to it).

>

>

>> I have some celiac genes and my anti-tissue transglutaminase was

>> slightly elevated, that I'm gluten intolerant. But the person at the

>lab I

>> spoke with agreed when I suggested my aTTG could be elevated due to a

>> reaction to something other than gluten, such as candida (which

>contains a

>> protein closely resembling gliadin, apparently). I do have candida

>problems.

>

>

>There's an article you might find interesting in respect of candida:

>http://nutramed.com/allergy/candida.htm - though I don't agree with

>everything on this site, I think overall the article has it right.

Thanks, looks interesting. I've bookmarked it for when I have time to read

it more thoroughly.

>

>Candida does get blamed for a lot of things it doesn't actually cause

>- it tends to be opportunistic and overgrow in response to antibiotics

>or a weakened immune system, rather than being virulent, so I'd

>consider looking for a more fundamental cause than this, like an

>underlying viral/bacterial infection (even clostridium) or an

>autoimmune problem, or a nutrient deficiency. Candida overgrowth is

>often present in those with food chemical intolerance. I do not at

>this point want to be accused of recruiting everyone into a diagnosis

>of food chemical intolerance, I just think it's important to mention

>it in passing since it's my specialist area.

>

I understand that it's an opportunistic overgrowth in response to something.

Thanks for suggesting some of the possibilities.

>I don't want to get into another enterolab/celiac debate like the one

>I've just had with but I favour the lectin theory over the

>gluten theory. That is, rather than having an allergy to gluten, some

>specialist proteins in wheat and some other foods are actually

>actively damaging your gut. This would explain a lack of anti gliadin

>antibodies. If aTTG is elevated, I'd avoid all grains except rice, and

>all beans and pulses.

Does soaking beans remove the lectins or make them less harmful? It's

interesting you said this because I've been eating a lot of unsoaked

chickpeas lately in commercial snack spreads. And I also noticed that I seem

a lot more bloated than usual lately. I didn't make the connection until

now. I will have to experiment with that. Other than that I rarely eat

beans, although I would like to eat more for variety and to keep my food

budget down, but I would soak my own bean dishes.

<self-pity rant> Totally sucks if I'm having a lectin problem. Since I had

to give up cheese, I can't figure out what to snack on and I'm a regular

snacker. I was happy to finally find something reasonably healthy with the

hummus. Now I'm back at square one for about the fourth time. In any event,

I will experiment with the beans and see if that does seem to be a problem.

</self-pity rant>

Does the link to Krispin's lectin page explain the lectin theory as you see

it? I saved that from an earlier post.

>

>However, candida does produce lectins,

Figures :-(

so I can see how an overgrowth

>could be connected to possible celiac disease. I assume you're

>throwing as many good bacteria down your throat as possible?

Probably not as much as I should. I can't afford to throw large of amounts

of expensive probiotics down my throat, so now I'm mostly drinking my

home-brewed EM. But I have no way of knowing how much probiotics it

contains. It's hard to figure out the balance between sugar and bugs in the

brew. If you only brew it about 3 weeks you'll have a lot more bugs (and

sugar) than antioxidants, if you go longer the bugs diminish and the

antioxidants increase. But once I've bottled my 5 gallons, I can't drink it

all so quickly, so I'm sure the bug population is diminishing as time goes

on. I usually have a little kimchi or kraut with each meal and I do take a

small amount of commercial probiotics. as well.

>

>

>> And FWIW, my anti gliadin antibody levels were not elevated. My casein

>> antibody levels, slightly elevated. It's possible I'm low in IgA

>altogether.

>

>

>I'm interested to know if you are off dairy because you got an

>elevated reading, or because dairy makes you feel ill?

When I first got my test results back in June 2005, I went of COW dairy

immediately due to the test results. I assumed that my elevated reading (16,

whereas below 10 is " normal " ) probably meant that my bolating was at least

in part caused by my IgA reaction to cow casein. (They don't test for any

other type of casein than cow casein.) So I kept eating goat and sheep

dairy, but after 6 months there were no changes in my bloating. I think I

did try going off all dairy for maybe a month. Then when I drank some sheep

milk kefir I got a woozy feeling in my head. This happened a few times. It

had never happened before. I can't remember if I had any reactions to

cheese. but after the kefir reaction, I went off ALL dairy. At that time it

was because of a combo of the test results and the physical reaction to the

kefir. I dodn't want to play around eating foods that might be causing me

damage. (Even though it took me *another* 6 months after that to go off

beer, which I've never had any noticable reaction to).

So now I'm off the allergens that Enterolab said I was reacting to, and yet

my bloating has gotten worse, not better. Very frustrating!

Suze

[Guest guest]

-

>if one is insulin resistant, will taking B-Comples help?

That's really, really complicated.

It can, because a number of B vitamins are involved in blood sugar

regulation, carbohydrate (and fat) metabolism, and so on, but without

proper dietary intervention, it's not really going to make a

difference, and it's complicated by the fact that there's not a

single B complex on the market that is formulated properly. I'm not

even talking about doses and ratios, but of forms. Pyridoxine, for

example, is a " vitamer " of B6 with limited vitamin activity of its

own and neurotoxicity at even moderately high doses. Pyridoxamine,

by contrast -- the form found in animal foods -- has no known

toxicity, has full vitamin activity, and not coincidentally is under

heavy attack by the FDA. And while there are eight so-called

vitamers of biotin, only one, d-biotin, has any vitamin activity at

all, but biotin supplements containing only d-biotin are literally

impossible to find. You have to order d-biotin powder from

laboratory supply companies if you really want it.

-

[Guest guest]

-

>My favorite is

>a martini with a splash of frangelico, if you can imagine that.

Chocolate martinis are pretty popular, so that actually makes

sense. In fact, a chocolate/hazelnut martini might be a very

pleasant dessert drink.

Personally, I prefer gin martinis, which definitely wouldn't work with either.

-

[Guest guest]

>

> What is a yeast *intolerance*? I bloat when I

>> drink GT's kombucha too, so I dont' think it's something only in the

>yeast

>> supplements.

>

>Kombucha contains a wide variety of unusual chemicals as well as yeast

>and bacteria though. Is it intestinal bloating i.e. gas, or is it

>water retention type bloating?

It may be a combo of both. I take HCl and enzymes with every meal and I

don't have a lot of gas. I have less when I take carb digesting enzymes so I

think I'm probably not producing adequate disaccharidases, but I bloat

usually immediately after eating and I think it's more of a water retention

type bloating.

>

>Gas implies you aren't properly digesting the starches or

>disaccharides you're eating and you've got an overgrowth as a result

>and need to do SCD (http://www.breakingtheviciouscycle.info/).

I've thought of this, but I'm not ready to do this now, and don't know if

it's necessary. I should probably try it for a week to see if there's any

change in the bloating, though.

>

>Water retention implies an inflammatory reaction or a food chemical or

>a hormonal problem, since the body's response to any of these is to

>retain water.

Huh, OK.

>

>

> One of those supplements was pure GF brewer's yeast, BTW. I

>> don't recall if I tested the two supps separately though, so may

>have only

>> been reacting to one of them. The other was Dr. Schulze's Superfood.

>

>Again, depends on what type of bloating - could be allergic, could be

>tyramine, could be a small chance it's alive and causing fermentation.

>Out of curiosity, if it's water retention, is the bloating related to

>your monthly cycle?

I'm not sure what you mean by related, because I'm always bloated during

menstruation, but I bloat all the time now, independent of my cycle. I'm

just a bit more bloated during the cycle. Before my food-related bloating

began 2-3 years ago, I always was a little bloated during the first few days

of my cycle.

>

>

> Did the rum give you acid?

>>

>> No, it just gave me a sharp stomach pain - the same kind of pain

>that I got

>> in the past when I ate wheat

>

>Stomach rather than intestines? You don't have an ulcer do you?

>They're common in people genetically susceptible to wheat lectins.

I highly doubt I have an ulcer. I take HCl with every meal and have never

felt any burning whatsoever. I guess it's intestinal pain then.

Suze

[Guest guest]

>

>

>>Is it intestinal bloating i.e. gas, or is it

>> >water retention type bloating?

>>

>> but I bloat

>> usually immediately after eating and I think it's more of a water

>retention

>> type bloating.

>

>I wonder, do you get any other symptoms apart from bloating after you

>eat? Do you get any brain symptoms, or feel fatigued or more inflamed,

>or hungry when you shouldn't?

No. Sometimes, several hours after a meal I get a little sleepy. But I think

that's a blood sugar issue.

Do you have any other health issues

>apart from digestive problems? I'm still not sure if this is

>SCD/lectins/autoimmune/failsafe or all of them! Something might click

>if you list a few symptoms.

Hypothyroid. Fingers sometimes get numb when I sleep on my back. I think

this might be due to a pinched nerve though, or some sort of pressure on a

nerve. I don't get this when I sleep on my side. My mattress, BTW, is not

good back support. Also, inconsistent stools. When I was taking Threelac and

Oreganol regulary they were great. Since then they've been sometimes good,

sometimes way too runny.

>

>

>> I'm always bloated during

>> menstruation, but I bloat all the time now, independent of my cycle. I'm

>> just a bit more bloated during the cycle.

>

>It's just that I can relate to water retention and bloating of this

>kind - hormonal, but present all the time and sometimes worse for no

>apparent reason, because I have been there myself - in my case it was

>a symptom of salicylate/amine intolerance, though it is not the only

>cause. I know oxalates too can cause similar problems. I'm curious to

>figure out whether other things can cause this problem. Unless you are

>having a direct and immediate inflammatory (allergic?) response to the

>food you are eating, I'm wondering if it could be chemical, to

>histamine or something else?

I don't know and there seems to be endless elimination diets that I should

try. I feel like screaming. I would've never thought that I'd be *thankful*

for my problem to be gluten. And just gluten. That would make life so easy,

although at one time I thought it was the worst tragedy ever due to my love

of beer.

>

>

>> I highly doubt I have an ulcer. I take HCl with every meal and have

>never

>> felt any burning whatsoever. I guess it's intestinal pain then.

>

>I was trying to rule out non-chemical causes. I've heard of particular

>reactions like this to dark, dense spirits and red wine before. They

>aren't necessarily histamine-induced but can be. This particular

>reaction to rum could be a reaction to what they call in the beverage

>industry " congeners " :

>

>http://www.hws.edu/news/update/showwebclip.asp?webclipid=2255

>

Gee, that simplifies things ;-)

BTW, has brought up the lectin theory and several other issues that

don't support the gluten-theory over the last several days on the GFCFNN

list. So if you do decide to pop over there, know that some of the territory

has already been covered. It's been a very interesting discussion, mostly

between and Heidi, although with several others contributing here and

there, and, ahem, it's been a very open-minded and exploratory discussion.

Seems like most or all the particpants are truly interested in learning and

exploring these new ideas. Thought you might like to know what you started

:-)

Suze

[Guest guest]

On 9/20/06, Emma Davies <emma@...> wrote:

> > Fingers sometimes get numb when I sleep on my back. I think

> > this might be due to a pinched nerve though, or some sort of

> pressure on a

> > nerve.

> That is very very weird! I used to get that frequently, along with

> trapped nerve sensations in my neck sometimes, but never associated it

> with diet. I hate to say it but I've never had it since I went failsafe.

When I was a teenager, I would somewhat regularly wake up in the

middle of the night where my entire arm had been *paralyzed* from

shoulder to finger. Like just hanging like a dead flap on my body.

The only way for me to revive it was to pick it up with my other arm

and shake it for a couple minutes. After a minute, it would get this

horrible tingling feeling where I could still not really move it, and

then slowly my ability to move it would return.

In a few instances, something far more horrifying happened: I would

lose all feeling and mobility in BOTH arms at the SAME TIME. Now this

is waking up in the middle of the night. The only thing to do was to

stand up and swing my torso back and forth, which would eventually

restore the movement via the tingling paralyzed intermediate as

described above.

My A & P teacher a couple years ago suggested that it may have been from

a deficiency of fat and muscle cushioning my nervous tissue. At the

time, I had gained a lot of muscle from working out, and the problem

had largely disappeared. It's come back recently, not nearly as bad

as when I was a teenager. I have also lost weight again recently.

Also, I'm somewhat out of alignment from working on the computer so

much for the articles I've written recently. I have to pull my head

up with my hand to make my neck feel right when I'm sitting down. :-\

> > I don't know and there seems to be endless elimination diets that I

> should

> > try. I feel like screaming.

> I guess you could try them all at once and just eat meat and eggs?

Try doing this and the Orthodox Lenten fast at the same time.

I wonder, though, if strict breatharianism could lead to an air allergy.

Chris

--

The Truth About Cholesterol

Find Out What Your Doctor Isn't Telling You:

http://www.cholesterol-and-health.com

[Guest guest]

Emma,

> This is pretty interesting! I do wonder whether there could be some

> sort of myelin connection - myelin needs the same vitamins as the

> methylation cycle (B12, folic acid, B6, choline/betaine).

Hmm. Well since I seem to have deficient HCl production, I would

expect to have been borderline B12 deficient for most of my life.

Recently, I have found that, when I could afford it, I felt much

better taking methylcobalamin in addition to my sublingual B complex,

which contains cyanocobalamin. That would seem to indicate I also

have a methylation problem, I suppose.

> One of my primary symptoms is agonising upper back/shoulder tension

> and needing to crack my back and neck.

I never really crack my neck, but I crack my back constantly. Most

often, I clasp my hands over my abdomen and pull my elbows back. This

cracks my spine toward the bottom portion of my shoulder blades.

Occasionally, I also crack my lower back near the sacrum, which gives

me a transient euphoria, but this is less common. I crack my hands

constantly by spreading my fingers out, and sometimes my wrists by

pushing my fingers together with my palms facing each other or by

pulling my fingers and thereby closing my wrist joint and drawing it

outward.

Chris

--

The Truth About Cholesterol

Find Out What Your Doctor Isn't Telling You:

http://www.cholesterol-and-health.com

[Guest guest]

On 9/16/06, Idol <Idol@...> wrote:

> -

>

> >My favorite is

> >a martini with a splash of frangelico, if you can imagine that.

>

> Chocolate martinis are pretty popular, so that actually makes

> sense. In fact, a chocolate/hazelnut martini might be a very

> pleasant dessert drink.

,

They certainly are where you and I live (and other major metropolitan

areas), not so sure about other parts of the country.

I had some very nice chocolate martinis of all sorts one night:

http://www.tinibigs.com/

They were quite pleasant.

> Personally, I prefer gin martinis, which definitely wouldn't work with

either.

One might argue that gin, with its mixture of several aromatics in

neutral spirits, is basically a very complex flavored vodka.

--

" All [gov't] can see in an original idea is potential change, and

hence an invasion of its prerogatives. The most dangerous man, to any

gov't, is the man who is able to think things out for himself, without

regard to the prevailing superstitions and taboos. Almost inevitably

he comes to the conclusion that the gov't he lives under is dishonest,

insane, and intolerable, and so, if he is a romantic, he tries to

change it. And even if he is not...he is very apt to spread discontent

among those who are. "

H.L. Mencken

How sweet it is! The GOP, RIP

http://snipurl.com/w7d6

[Guest guest]

-

> > Personally, I prefer gin martinis, which definitely wouldn't work

> with either.

>

> One might argue that gin, with its mixture of several aromatics in

> neutral spirits, is basically a very complex flavored vodka.

One might, but then one might respond that one would no more make a

chocolate gin martini than one would make a chocolate juniper etc.

vodka martini. <g>

-