Guest guest Posted August 26, 2012 Report Share Posted August 26, 2012 I also feel that it is all of the chemicals that are added to the flour and in the baking process that are causing so many gluten sensitivities. Of course there have always been people that are sensitive to the gluten itself, but the biggest problem today is these companies adding chemicals to our foods. I’m pretty sure that’s what has been causing most of my problems. Eating just meat and vegetables, I can really tell a difference. Judy H To Health Through Knowledge Started taking Low Dose Naltrexone on January 20, 2009 for Fibromyalgia, Restless Legs Syndrome, Hashimotos Thyroid and PCOS http://health.groups.yahoo.com/group/LDNforFibro/ From: Alison Sent: Sunday, August 26, 2012 9:25 AM To: fibromyalgiacured Subject: Hi All. Hi Everyone. My name is Ali, and I have been following Bee's Healing diet for nearly 2.5 years. Joanne asked if I might like to join this group. I don't personally have FM but my husband does, so I am familiar with it. Like all other disease, it is basically just a name for a particular set of symptoms - triggered, like so many other dis-eases by modern diet and modern living. Whilst The Hub generally eats what I eat, he doesn't follow the healing diet, and it is hard work even getting him to take a few basic supplements, but some people just aren't very good at helping themselves! I have been lurking here for a while and reading posts to get a bit of background. I noticed that Ed Barrera mentioned that he has restless legs along with his FM. Interestingly, whilst the Hub doesn't have that with his FM, I did (I am diabetic instead). Terrible restless legs. For years. I found that it stopped as long as I didn't consume gluten in any form. What it REALLY is triggered by is nutritional deficiency. It is basically a from of ataxia, which is a nerve issue. I suspect that the gluten in its modern unfermented form needs a huge amount of nutrition for its digestion and processing in the body, particularly B vitamins including Thiamin, and minerals like magnesium - both of which are very lacking in our diet these days. Not only does the Western diet not give us enough nutrition in the highly processed food, but other things like sugar, lots of carbohydrates, and toxic drugs and chemicals also gobble it up faster than we can take it in! Interestingly, for the last year or so I have been making my own slow-rise home-made bread. I read on an obscure blog that people with gluten issues can tolerate slow-rise. Now, I don't generally consume it - I make it for the Hub, who is also exceedingly gluten-intolerant - apart from an occasional hard-to-resist cheat when I have just taken a fresh loaf out of the oven((), but when I do, I get no reactions at all, neither does the Hub turn into Attila the Hun for the best part of a week (his usual response to being 'glutened'). There are two reasons for this. Firstly, the long proofing (overnight in the fridge and baked late morning the next day) interaction between the flour, yeast and water pre-digests the gluten making it easier for us to digest, and secondly, it also generates something in the region of 48% more nutrition, therefore giving the body far more nutrition to digest it with. Now this isn't a new discovery by any means. Our ancient ancestors knew what they were doing - even if they didn't know why. Traditional bakers would always make the dough one day and bake it the next. It's only since the advent of the 'Chorleywood' fast-track processing in the 1950s that gluten intolerance has grown exponentially. The higher gluten in the modern grain doesn't help, but its by far not the only problem. Unfermented pre-prepared gluten is in virtually EVERYTHING in some form. Is it any wonder that gluten intolerance is so rampant - and that doesn't include all the people who don't realize it's the gluten causing their health problems!? Now I am not in any way advocating adding bread into the diet if you are ketogenic - a very low-carb ketogenic diet is optimal for healing, but this just goes to show how food can either be good or bad for us depending on how it is prepared. There's no bones about it. It IS ALL about nutrition. There we are. Broken the ice. Look forward to getting to know you all. Regards, Ali. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2012 Report Share Posted August 26, 2012 Hi Judy. No, the chemicals don't help. They were introduced in the Chorleywood process to help the flour rise faster, but they certainly are an unwanted co-factor. We are surrounded by chemicals everywhere, some helpful, some benign and some downright evil. Unfortunately, rampant consumerism never stops to analyse the long-term effects of these things. Chemical and molecular compositions in our natural food is balanced and beneficial, but humans - although they sometimes think they are - are not God and do not know the proper way to use them, much to our detriment. Ali. > > I also feel that it is all of the chemicals that are added to the flour and in the baking process that are causing so many gluten sensitivities. Of course there have always been people that are sensitive to the gluten itself, but the biggest problem today is these companies adding chemicals to our foods. I’m pretty sure that’s what has been causing most of my problems. Eating just meat and vegetables, I can really tell a difference. > > Judy H > To Health Through Knowledge > Started taking Low Dose Naltrexone on January 20, 2009 for > Fibromyalgia, Restless Legs Syndrome, Hashimotos Thyroid and PCOS > http://health.groups.yahoo.com/group/LDNforFibro/ > > From: Alison > Sent: Sunday, August 26, 2012 9:25 AM > To: fibromyalgiacured > Subject: Hi All. > > > Hi Everyone. > > My name is Ali, and I have been following Bee's Healing diet for nearly 2.5 years. Joanne asked if I might like to join this group. > > I don't personally have FM but my husband does, so I am familiar with it. Like all other disease, it is basically just a name for a particular set of symptoms - triggered, like so many other dis-eases by modern diet and modern living. > > Whilst The Hub generally eats what I eat, he doesn't follow the healing diet, and it is hard work even getting him to take a few basic supplements, but some people just aren't very good at helping themselves! > > I have been lurking here for a while and reading posts to get a bit of background. > > I noticed that Ed Barrera mentioned that he has restless legs along with his FM. Interestingly, whilst the Hub doesn't have that with his FM, I did (I am diabetic instead). Terrible restless legs. For years. > > I found that it stopped as long as I didn't consume gluten in any form. What it REALLY is triggered by is nutritional deficiency. It is basically a from of ataxia, which is a nerve issue. I suspect that the gluten in its modern unfermented form needs a huge amount of nutrition for its digestion and processing in the body, particularly B vitamins including Thiamin, and minerals like magnesium - both of which are very lacking in our diet these days. Not only does the Western diet not give us enough nutrition in the highly processed food, but other things like sugar, lots of carbohydrates, and toxic drugs and chemicals also gobble it up faster than we can take it in! > > Interestingly, for the last year or so I have been making my own slow-rise home-made bread. I read on an obscure blog that people with gluten issues can tolerate slow-rise. Now, I don't generally consume it - I make it for the Hub, who is also exceedingly gluten-intolerant - apart from an occasional hard-to-resist cheat when I have just taken a fresh loaf out of the oven((), but when I do, I get no reactions at all, neither does the Hub turn into Attila the Hun for the best part of a week (his usual response to being 'glutened'). > > There are two reasons for this. Firstly, the long proofing (overnight in the fridge and baked late morning the next day) interaction between the flour, yeast and water pre-digests the gluten making it easier for us to digest, and secondly, it also generates something in the region of 48% more nutrition, therefore giving the body far more nutrition to digest it with. > > Now this isn't a new discovery by any means. Our ancient ancestors knew what they were doing - even if they didn't know why. Traditional bakers would always make the dough one day and bake it the next. It's only since the advent of the 'Chorleywood' fast-track processing in the 1950s that gluten intolerance has grown exponentially. The higher gluten in the modern grain doesn't help, but its by far not the only problem. Unfermented pre-prepared gluten is in virtually EVERYTHING in some form. Is it any wonder that gluten intolerance is so rampant - and that doesn't include all the people who don't realize it's the gluten causing their health problems!? > > Now I am not in any way advocating adding bread into the diet if you are ketogenic - a very low-carb ketogenic diet is optimal for healing, but this just goes to show how food can either be good or bad for us depending on how it is prepared. There's no bones about it. It IS ALL about nutrition. > > There we are. Broken the ice. Look forward to getting to know you all. > > Regards, > > Ali. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2012 Report Share Posted August 26, 2012 Hi Ali, Nice to have you here with us. So you are the same Alison with diabetes who gave so many good posts on Bee's forum? I have been on the diet about 3 and 1/2 years. I think the extra thiamine is helping me. Joanne, and I have been wondering if Bee will consider adding more of other B vitamins, but we have not been taking any extras of any so far except the thiamine. C > > Hi Everyone. > > My name is Ali, and I have been following Bee's Healing diet for nearly 2.5 years. Joanne asked if I might like to join this group. > There we are. Broken the ice. Look forward to getting to know you all. > > Regards, > > Ali. > Quote Link to comment Share on other sites More sharing options...
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