Guest guest Posted February 23, 2009 Report Share Posted February 23, 2009 since this is accessible at www.onibasu.com, I thought it would be fine to share here. this is a response from Sally to someone who went gluten free, dairy free, even butter free. Have been pondering the problems some of you are having with chronic problems like headaches, that seem to get better with various regimes for awhile, and then return. Occasionally I have a bad day, a kind of " greasy grey feeling " and it is always because I haven't eaten enough fat. So I don't think the solution is necessarily low carb, gluten free, or casein free, but eating more fat, especially butter. Was in NY this weekend and my only choice for breakfast was one of those bakery places. I was able to get eggs and bacon and they had real butter which they gave me in a container, about 4 tablespoons. I piled it on a small amount of bread (conventional bread) and was able to sail through the day. When I eat vegetables or meat or potatoes, they either have a cream sauce or are literally swimming in butter. I have come to the conclusion that with enough butter, you can digest almost anything, and of course fats help keep the blood sugar stable. The first suspicion with headaches is low blood sugar. Even though we go to great pains to assure people that animal fats are healthy, I still see many people just eating a small amount--almost afraid to take to the plunge to eat them liberally. Sally Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2009 Report Share Posted February 26, 2009 Gee, sure wish this magic worked for me. I love butter and my other fats, but gluten- containing grains really are the problem for me. I made whole wheat sourdough broken down to the point of mush (the loaf wouldn't stand up, it was pretty dense), slathered in pasture-cow butter, and it didn't make me able to digest gluten any better. Over a year later, any smidgen of gluten-containing food causes the same suite of problems to flare up. I will continue to load up the butter, coconut oil, lard, bone marrow...on other things. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2009 Report Share Posted February 26, 2009 And another thing - when I couldn't digest the gluten-containing grains I was eating, I couldn't digest any of the fats I was eating very well, either. My fat digestion has dramatically improved by going gluten-free. How do I know? My stools were pale and floating, full of undigested fat and vegetable matter (so much so that I was hardly eating any vegetables at one point). It was clearly a problem of interaction with the liver / gallbladder - the bile salts weren't getting where they needed to be. Perhaps the gluten grains were causing inflammation that interfered with the proper function of the liver. And this is when I had greatly reduced the gluten grains in my diet - when I was chowing on all the awful stuff, in my bad old diet days, I had diarrhea and allergy symptoms. People have slightly more complex problems than Sally is recognizing. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2009 Report Share Posted February 26, 2009 , > Gee, sure wish this magic worked for me. I love butter and my other fats, > but gluten- > containing grains really are the problem for me. I made whole wheat > sourdough broken > down to the point of mush (the loaf wouldn't stand up, it was pretty dense), > slathered in > pasture-cow butter, and it didn't make me able to digest gluten any better. Why did you think the sourdough " broken down to the point of mush " would make a difference as to whether gluten was present? -- It doesn't matter how many people don't get it. What matters is how many people do. If you have a strong informed opinion, don't keep it to yourself. Try and help people and make the world a better place. If you strive to do anything remotely interesting, just expect a small percentage of the population to always find a way to take it personally. F*ck 'em. There are no statues erected to critics. - Ferriss Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2009 Report Share Posted February 27, 2009 Well, I wasn't making sourdough like that so I could digest gluten. At the time, I had no idea I might have a wheat / gluten grain problem. To this day, I can't say for sure what it is in wheat and its relatives that messes me up, it's just handy to blame the gluten. There's been this notion that " it's easier to digest bread if it's a long-fermented sourdough " tossed around the WAPF and such. I assumed it was supposed to have some effect on gluten, breaking it down so much that it would be very digestible. I'm just saying that it isn't true in my case. No amount of work to the grain seemed to change its effects on me. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2009 Report Share Posted March 3, 2009 , > Well, I wasn't making sourdough like that so I could digest gluten. At the > time, I had no idea > I might have a wheat / gluten grain problem. To this day, I can't say for > sure what it is in > wheat and its relatives that messes me up, it's just handy to blame the > gluten. > > There's been this notion that " it's easier to digest bread if it's a > long-fermented sourdough " > tossed around the WAPF and such. I assumed it was supposed to > have some > effect on gluten, breaking it down so much that it would be very digestible. > I'm just saying > that it isn't true in my case. No amount of work to the grain seemed to > change its effects on > me. I guess what I am alluding to is that it doesn't appear that your method broke down much of anything. 98% (and more) of the gluten in sourdough can be reduced in 24 hours with the right strands of bacteria and enzymes: http://snipurl.com/cx5zu. What happens over a two week fermentation period like that used by Bezian's Bakery in Los Angeles (or even 10 days as mentioned by ) has been the subject of a recent thread on this list. What you describe looks to me like regular gluten containing bread with lots of butter on it. I don't think that would change much of anything either. -- It doesn't matter how many people don't get it. What matters is how many people do. If you have a strong informed opinion, don't keep it to yourself. Try and help people and make the world a better place. If you strive to do anything remotely interesting, just expect a small percentage of the population to always find a way to take it personally. F*ck 'em. There are no statues erected to critics. - Ferriss Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2009 Report Share Posted March 3, 2009 > I guess what I am alluding to is that it doesn't appear that your > method broke down much of anything. 98% (and more) of the gluten in > sourdough can be reduced in 24 hours with the right strands of > bacteria and enzymes: http://snipurl.com/cx5zu. What happens over a > two week fermentation period like that used by Bezian's Bakery in Los > Angeles (or even 10 days as mentioned by ) has been the subject of > a recent thread on this list. What you describe looks to me like > regular gluten containing bread with lots of butter on it. I don't > think that would change much of anything either. > > I don't understand. How did you decide that " it doesn't appear that your method broke down much of anything " ? It was fermented for longer than 24 hours, so much so that it rose to its peak, and then it started to flatten out again (this was out of bad timing, other things going on). I thought the gluten, the protein, was what gave it the aerated structure. What I was left with was smaller holes than at the peak and an extremely sour flavor, more sour than any commercial sourdough I've ever bought. I started with a dried culture from San Francisco that I kept alive by following the instructions (feeding it, storing it in the refrigerator in between uses, letting it come back to life before using it on bread after getting it out of the fridge, etc.). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2009 Report Share Posted March 4, 2009 Many people are sensitive to the fragments of the glutenin and gliaden proteins, not just to the gluten they form. Neither Bezian's nor other previously posted breadmaking methods (the one in Nourished magazine, etc.) would help these people eat wheat. Desh ____________________________________________________________ Digital Photography - Click Now. http://thirdpartyoffers.juno.com/TGL2141/fc/BLSrjpTDvmSkxsMQQyZHAL1YM0UOwCBYl24L\ A4LKNqW36dt7OKjgV5TnL0k/ Quote Link to comment Share on other sites More sharing options...
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