Re: Celiac (was Guidance for minimising amines in foods)

[Guest guest]

On 9/27/06, Masterjohn <chrismasterjohn@...> wrote:

> > IOW what preliminary results? More later on the rest of your

> > reply.

> The ones where they fed celiacs unfermented wheat bread for two weeks

> (going off memory for the length of time) and observed celiac-typical

> alterations in intestinal permeability but fed celiacs the same amount

> of fermented wheat bread for two weeks and did not observe any adverse

> changes in intestinal permeability.

Oops. It was two days. Here it is:

http://aem.asm.org/cgi/content/full/70/2/1088

Chris

--

The Truth About Cholesterol

Find Out What Your Doctor Isn't Telling You:

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

[Guest guest]

> Oops. It was two days. Here it is:

>

> http://aem.asm.org/cgi/content/full/70/2/1088

This is great, thank you. I don't have much time today to read or

write, but I certainly will read the full report and get back to you.

That and the vitamin E connection.

In the meantime, I wholeheartedly agree that the gluten-free products

out there are SAD foods indeed for the most part - and I am thinking

the substitutes for whole grain wheat/barley/rye products such as

packaged cookies and crackers, not the naturally GF foods like liver

and salmon roe.

Have a great day!

Deanna

[Guest guest]

Deanna,

> This is great, thank you. I don't have much time today to read or

> write, but I certainly will read the full report and get back to you.

> That and the vitamin E connection.

What's the vitamin E connection?

> Have a great day!

I didn't, but hopefully tomorrow. Thanks and you too! :-)

Chris

--

The Truth About Cholesterol

Find Out What Your Doctor Isn't Telling You:

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

[Guest guest]

>

> What's the vitamin E connection?

Oh, you mentioned this, which I plan to look into, that's all:

" Soured whole wheat is not empty calories. And for people who don't

like red palm oil, which I consider to be superior based on my present

knowledge, it's probably an important source of vitamin E. "

>

> > Have a great day!

>

> I didn't, but hopefully tomorrow. Thanks and you too! :-)

Well, I couldn't make the time yesterday to discuss this more because

one of the cats knocked out a drain hose from the water softner and I

got to clean up the flooded garage. (I don't drink the soft water,

but our water is so hard that we get stalactites on the faucets!)

Anyway, today I test for blue belt (then comes red and then black,

woohoo). I am going to break boards with a snap kick - here I am over

half way down this page doing a snap kick:

http://www.wonparktkd.com/programs.html

Your prayers are most appreciated <g>.

Tomorrow I pick up meat in Dallas and yada yada. So please be patient

with me. I want to pick up where we left off, but life is getting in

the way of any free time just now.

I still think starch is fluff in general, but I will look into it more

and see how I feel about it. I'll letcha know. And btw, don't you

have problems with starch?

Deanna

[Guest guest]

I give up, sorry. I would love to chat with you about the pros and

cons of eating soured wheat with celiac, but there is no way I will

have the time for the next few weeks at least. Maybe I told you, but

DH and I are in charge of database designs/operations for the largest

Taekwondo tournament in the US ... all in a fortnight!

Thanks for your understanding.

Deanna