Hi All.

[Guest guest]

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.