Guest guest Posted August 26, 2012 Report Share Posted August 26, 2012 Hi Tina. I haven't tried sprouted bread 1. Because there isn't anyone local who sells it and 2. I can't be bothered with the faff of making it myself. As the slow-rise bread works ok I don't see much point in trying anything else. Hub is perfectly happy with it - can't wait for it to come out of the oven. It only takes me about 10 minutes to make it in my Kenwood. I form it with Olive Oil rather than flour so there is no loose flour on the bread anywhere. I would rather he didn't have any grains at all, but if he is going to have them at least I have the comfort of knowing that I am giving them to him in the best form possible. He had a heart attack back in May - and I am convinced it was due at least in part to low magnesium. But trying to get him to take some is pretty impossible. He's quite happy to throw the darn drugs down his throat, but not look to diet and supps for support. Had he been taking magnesium it's possible he wouldn't have had the heart attack in the first place! Ali. > > Inyeresting,what you said about slow rising bread.Have you tried any sprouted grain bread?I have bought some on-line,but,I have not baked with it yet.It takes a lot,to get me into the mood to bake.Usually,battling chronic fatigue,so,i`m not usually up to it.Have started taked B12 in sublingual form.I think,that is helping.My son,who is autistic,does not seem to be as sensitive to gluten as he once was.This is years after going gluten free.He eats sprouted wheat bread,and sometimes,gets ahold of some that is not sprouted.He does`n`t seem to be as bothered by it.I`m better eating meat and veggies,but,struggle to keep to the diet. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2012 Report Share Posted August 26, 2012 I think blood type A is more prone to heart attacks.My son`s dad had one at age 39 and died.My real dad died needing a heart transplant,at 54.i am blood type A.I think,taking stuff to strenthen the heart,like good fats and something to thin the blood,so it doesn`t clog up the arteries is good.I use ginko biloba and sometime garlic.Uva ursi strengthens the heart.My adoptive mom,she is on coumadin,and I don`t want her on it,but,can`t talk her out of it.She is 82. > > > > Inyeresting,what you said about slow rising bread.Have you tried any sprouted grain bread?I have bought some on-line,but,I have not baked with it yet.It takes a lot,to get me into the mood to bake.Usually,battling chronic fatigue,so,i`m not usually up to it.Have started taked B12 in sublingual form.I think,that is helping.My son,who is autistic,does not seem to be as sensitive to gluten as he once was.This is years after going gluten free.He eats sprouted wheat bread,and sometimes,gets ahold of some that is not sprouted.He does`n`t seem to be as bothered by it.I`m better eating meat and veggies,but,struggle to keep to the diet. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2012 Report Share Posted August 26, 2012 I think anyone is prone to heart attacks if they are deficient in things like magnesium, regardless of their blood type! Interestingly, apparently in the US certain states authorize the carrying of magnesium on the ambulances and some doctors do use it in their clinical practice, but here in the UK they don't. I wrote to his surgeon about magnesium with several references and his reply was such that although he appreciates that it can be of benefit, his hands are tied by the NICE (National Institute for Health and Clinical Excellence) guidelines. The stupid thing is that they gave The Hub sodium chloride, which tenses the muscles and arteries, rather than magnesium which relaxes them! Duh. Ali. > > > > > > Inyeresting,what you said about slow rising bread.Have you tried any sprouted grain bread?I have bought some on-line,but,I have not baked with it yet.It takes a lot,to get me into the mood to bake.Usually,battling chronic fatigue,so,i`m not usually up to it.Have started taked B12 in sublingual form.I think,that is helping.My son,who is autistic,does not seem to be as sensitive to gluten as he once was.This is years after going gluten free.He eats sprouted wheat bread,and sometimes,gets ahold of some that is not sprouted.He does`n`t seem to be as bothered by it.I`m better eating meat and veggies,but,struggle to keep to the diet. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2012 Report Share Posted August 27, 2012 Well,I agree about magnesium,but,in the autism community they reccomend epsom salts or magnesium sufate cream for easy absorbtion.I think magnessium uis pretty hard for some people to absorb orally. > > > > > > > > Inyeresting,what you said about slow rising bread.Have you tried any sprouted grain bread?I have bought some on-line,but,I have not baked with it yet.It takes a lot,to get me into the mood to bake.Usually,battling chronic fatigue,so,i`m not usually up to it.Have started taked B12 in sublingual form.I think,that is helping.My son,who is autistic,does not seem to be as sensitive to gluten as he once was.This is years after going gluten free.He eats sprouted wheat bread,and sometimes,gets ahold of some that is not sprouted.He does`n`t seem to be as bothered by it.I`m better eating meat and veggies,but,struggle to keep to the diet. > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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