Guest guest Posted May 6, 2002 Report Share Posted May 6, 2002 on 5/6/02 10:55 PM, staceyiseman@... at staceyiseman@... wrote: > > > > < additive, than we were ever meant to eat! >>> > > which, as you know, like excessive use of peanuts > leads to sensitivity in many many people > > if you go as unrefined as possible > you have a better chance of avoiding the problematic substances ... > > stacey Hi, How much peanut butter would be considered excessive? I eat some peanut butter almost every single day. Thanks, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2002 Report Share Posted May 6, 2002 < > which, as you know, like excessive use of peanuts leads to sensitivity in many many people if you go as unrefined as possible you have a better chance of avoiding the problematic substances ... stacey Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2002 Report Share Posted May 6, 2002 I have to agree here. A few years ago, again when I was just starting to run and wanted to shed a few pounds fast to spare my legs, I went on a diet that consisted of high-quality protein and raw fruits and vegetables. The only wheat I had was Fiber One cereal. I ate lots of propcorn. I remember everyone asking what I'd done to my face. People would comment on the texture and even tone -- compared to how it was before. I believe it was a combination of not eating processed foods -- but rather whole, live foods, with enzymes intact -- and the running, of course. I noticed during that time that my legs and arms seem to get pinker. I am very pale and could tell new blood vessels were developing -- signs of improved circulation brought on by the exercise. I believe that change may have been one of the things that helped me deal better with the heat. Better circulation = better heat dissipation. During that time I also stopped consuming soft drinks. I drank lots of coffee and tea, though, and that didn't seem to bother me. Hope this helps . . . Gigi Re: About wheat < > which, as you know, like excessive use of peanuts leads to sensitivity in many many people if you go as unrefined as possible you have a better chance of avoiding the problematic substances ... stacey -- Please read the list highlights before posting to the whole group (http://rosacea.ii.net/toc.html). Your post will be delayed if you don't give a meaningful subject or trim your reply text. You must change the subject when replying to a digest ! See http://www.drnase.com for info on his recently published book. To leave the list send an email to rosacea-support-unsubscribe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2002 Report Share Posted May 6, 2002 I have to agree here. A few years ago, again when I was just starting to run and wanted to shed a few pounds fast to spare my legs, I went on a diet that consisted of high-quality protein and raw fruits and vegetables. The only wheat I had was Fiber One cereal. I ate lots of propcorn. I remember everyone asking what I'd done to my face. People would comment on the texture and even tone -- compared to how it was before. I believe it was a combination of not eating processed foods -- but rather whole, live foods, with enzymes intact -- and the running, of course. I noticed during that time that my legs and arms seem to get pinker. I am very pale and could tell new blood vessels were developing -- signs of improved circulation brought on by the exercise. I believe that change may have been one of the things that helped me deal better with the heat. Better circulation = better heat dissipation. During that time I also stopped consuming soft drinks. I drank lots of coffee and tea, though, and that didn't seem to bother me. Hope this helps . . . Gigi Re: About wheat < > which, as you know, like excessive use of peanuts leads to sensitivity in many many people if you go as unrefined as possible you have a better chance of avoiding the problematic substances ... stacey -- Please read the list highlights before posting to the whole group (http://rosacea.ii.net/toc.html). Your post will be delayed if you don't give a meaningful subject or trim your reply text. You must change the subject when replying to a digest ! See http://www.drnase.com for info on his recently published book. To leave the list send an email to rosacea-support-unsubscribe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2002 Report Share Posted May 6, 2002 I have to agree here. A few years ago, again when I was just starting to run and wanted to shed a few pounds fast to spare my legs, I went on a diet that consisted of high-quality protein and raw fruits and vegetables. The only wheat I had was Fiber One cereal. I ate lots of propcorn. I remember everyone asking what I'd done to my face. People would comment on the texture and even tone -- compared to how it was before. I believe it was a combination of not eating processed foods -- but rather whole, live foods, with enzymes intact -- and the running, of course. I noticed during that time that my legs and arms seem to get pinker. I am very pale and could tell new blood vessels were developing -- signs of improved circulation brought on by the exercise. I believe that change may have been one of the things that helped me deal better with the heat. Better circulation = better heat dissipation. During that time I also stopped consuming soft drinks. I drank lots of coffee and tea, though, and that didn't seem to bother me. Hope this helps . . . Gigi Re: About wheat < > which, as you know, like excessive use of peanuts leads to sensitivity in many many people if you go as unrefined as possible you have a better chance of avoiding the problematic substances ... stacey -- Please read the list highlights before posting to the whole group (http://rosacea.ii.net/toc.html). Your post will be delayed if you don't give a meaningful subject or trim your reply text. You must change the subject when replying to a digest ! See http://www.drnase.com for info on his recently published book. To leave the list send an email to rosacea-support-unsubscribe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2002 Report Share Posted May 6, 2002 Stacey, You raise a good point. I often wonder if over-use of wheat, as an additive, has contributed to an increase of sensitivity in people... but hey! We're supporting the heartland of America. Many GI specialists believe that celiac disease (gluten intolerance) has been under-diagnosed in the population as a whole. Normally, people have only been tested if they have (what used to be considered) the " classic " symptoms of bowel trouble, wasting, inability to absorb nutrients, etc. I think many doctors now realize that was a very narrow representation of all of the manifestations of celiac. It can have a whole range of symptoms, from the allergic-appearing to skin rashes, thyroid complications, and symtpoms that look just like IBS. I have also met folks who had no symptoms at all, until -- for one medical reason or another -- their celiac was discovered. Babies are routinely checked in Italy and now at least one US hospital (and I think more) are including celiac testing in their early-life tests. Be aware however, that hidden wheat isn't only in highly processed foods. I've always been a very healthy eater. The vegetable proteins in many " veggie " burgers are often wheat, for example. In health food stores gluten will show up in soy and rice milk, seitan, soy and tamari sauces, flavored teas, miso, etc. So many places it's almost impossible to list. It can be listed as modified food starch, food starch, " natural flavors " , " spices " , vinegar, alcohol, dextrose, mono and di-glycerides, citric acid, and more... Many brands consider it good practice to use grain-derived additives because they can still label their products " natural " . Because I have an obvious skin reaction to gluten, I also avoid it in cosmetics (lipstick, lipbalm, blushers, mascara), shampoos, conditioners, creams, etc. The " natural " products are by far the worst offenders in this category, sprinkling wheat protein, wheat starch, and wheatgerm oil in darn near everthing! If you think you have a problem with gluten, don't eat anything on which you haven't read the label! Suzi __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2002 Report Share Posted May 6, 2002 Stacey, You raise a good point. I often wonder if over-use of wheat, as an additive, has contributed to an increase of sensitivity in people... but hey! We're supporting the heartland of America. Many GI specialists believe that celiac disease (gluten intolerance) has been under-diagnosed in the population as a whole. Normally, people have only been tested if they have (what used to be considered) the " classic " symptoms of bowel trouble, wasting, inability to absorb nutrients, etc. I think many doctors now realize that was a very narrow representation of all of the manifestations of celiac. It can have a whole range of symptoms, from the allergic-appearing to skin rashes, thyroid complications, and symtpoms that look just like IBS. I have also met folks who had no symptoms at all, until -- for one medical reason or another -- their celiac was discovered. Babies are routinely checked in Italy and now at least one US hospital (and I think more) are including celiac testing in their early-life tests. Be aware however, that hidden wheat isn't only in highly processed foods. I've always been a very healthy eater. The vegetable proteins in many " veggie " burgers are often wheat, for example. In health food stores gluten will show up in soy and rice milk, seitan, soy and tamari sauces, flavored teas, miso, etc. So many places it's almost impossible to list. It can be listed as modified food starch, food starch, " natural flavors " , " spices " , vinegar, alcohol, dextrose, mono and di-glycerides, citric acid, and more... Many brands consider it good practice to use grain-derived additives because they can still label their products " natural " . Because I have an obvious skin reaction to gluten, I also avoid it in cosmetics (lipstick, lipbalm, blushers, mascara), shampoos, conditioners, creams, etc. The " natural " products are by far the worst offenders in this category, sprinkling wheat protein, wheat starch, and wheatgerm oil in darn near everthing! If you think you have a problem with gluten, don't eat anything on which you haven't read the label! Suzi __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2002 Report Share Posted May 6, 2002 Stacey, You raise a good point. I often wonder if over-use of wheat, as an additive, has contributed to an increase of sensitivity in people... but hey! We're supporting the heartland of America. Many GI specialists believe that celiac disease (gluten intolerance) has been under-diagnosed in the population as a whole. Normally, people have only been tested if they have (what used to be considered) the " classic " symptoms of bowel trouble, wasting, inability to absorb nutrients, etc. I think many doctors now realize that was a very narrow representation of all of the manifestations of celiac. It can have a whole range of symptoms, from the allergic-appearing to skin rashes, thyroid complications, and symtpoms that look just like IBS. I have also met folks who had no symptoms at all, until -- for one medical reason or another -- their celiac was discovered. Babies are routinely checked in Italy and now at least one US hospital (and I think more) are including celiac testing in their early-life tests. Be aware however, that hidden wheat isn't only in highly processed foods. I've always been a very healthy eater. The vegetable proteins in many " veggie " burgers are often wheat, for example. In health food stores gluten will show up in soy and rice milk, seitan, soy and tamari sauces, flavored teas, miso, etc. So many places it's almost impossible to list. It can be listed as modified food starch, food starch, " natural flavors " , " spices " , vinegar, alcohol, dextrose, mono and di-glycerides, citric acid, and more... Many brands consider it good practice to use grain-derived additives because they can still label their products " natural " . Because I have an obvious skin reaction to gluten, I also avoid it in cosmetics (lipstick, lipbalm, blushers, mascara), shampoos, conditioners, creams, etc. The " natural " products are by far the worst offenders in this category, sprinkling wheat protein, wheat starch, and wheatgerm oil in darn near everthing! If you think you have a problem with gluten, don't eat anything on which you haven't read the label! Suzi __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2002 Report Share Posted May 7, 2002 -----Original Message----- From: Suzi LeBaron Be aware however, that hidden wheat isn't only in highly processed foods. I've always been a very healthy eater. The vegetable proteins in many " veggie " burgers are often wheat, for example. In health food stores gluten will show up in soy and rice milk, seitan, soy and tamari sauces, flavored teas, miso, etc. So many places it's almost impossible to list. It can be listed as modified food starch, food starch, " natural flavors " , " spices " , vinegar, alcohol, dextrose, mono and di-glycerides, citric acid, and more... I see what you mean Suzi, but I'd be very surprised if any of the gluten " effects " are still detectable in vinegar, alcohol, dextrose, glycerides of any sort, or citric acid. By the time these products have been made from the original wheat I can't see that any gluten can possibly be present, other than minute traces. Barry Hunt Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2002 Report Share Posted May 7, 2002 -----Original Message----- From: Suzi LeBaron Be aware however, that hidden wheat isn't only in highly processed foods. I've always been a very healthy eater. The vegetable proteins in many " veggie " burgers are often wheat, for example. In health food stores gluten will show up in soy and rice milk, seitan, soy and tamari sauces, flavored teas, miso, etc. So many places it's almost impossible to list. It can be listed as modified food starch, food starch, " natural flavors " , " spices " , vinegar, alcohol, dextrose, mono and di-glycerides, citric acid, and more... I see what you mean Suzi, but I'd be very surprised if any of the gluten " effects " are still detectable in vinegar, alcohol, dextrose, glycerides of any sort, or citric acid. By the time these products have been made from the original wheat I can't see that any gluten can possibly be present, other than minute traces. Barry Hunt Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2002 Report Share Posted May 7, 2002 -----Original Message----- From: Suzi LeBaron Be aware however, that hidden wheat isn't only in highly processed foods. I've always been a very healthy eater. The vegetable proteins in many " veggie " burgers are often wheat, for example. In health food stores gluten will show up in soy and rice milk, seitan, soy and tamari sauces, flavored teas, miso, etc. So many places it's almost impossible to list. It can be listed as modified food starch, food starch, " natural flavors " , " spices " , vinegar, alcohol, dextrose, mono and di-glycerides, citric acid, and more... I see what you mean Suzi, but I'd be very surprised if any of the gluten " effects " are still detectable in vinegar, alcohol, dextrose, glycerides of any sort, or citric acid. By the time these products have been made from the original wheat I can't see that any gluten can possibly be present, other than minute traces. Barry Hunt Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2002 Report Share Posted May 7, 2002 Hi, I have to say that though this kind of diet helps my skin, my metabolism is pretty slow and eating like I do doesn't guarantee weight loss. I have to work at it. At least my skin continues to look great... Take care, Matija -- In rosacea-support@y..., " Gloria Cantens " wrote: > I have to agree here. A few years ago, again when I was just starting to > run and wanted to shed a few pounds fast to spare my legs, I went on a diet > that consisted of high-quality protein and raw fruits and vegetables. The > only wheat I had was Fiber One cereal. I ate lots of propcorn. > > I remember everyone asking what I'd done to my face. People would comment > on the texture and even tone -- compared to how it was before. I believe it > was a combination of not eating processed foods -- but rather whole, live > foods, with enzymes intact -- and the running, of course. > > I noticed during that time that my legs and arms seem to get pinker. I am > very pale and could tell new blood vessels were developing -- signs of > improved circulation brought on by the exercise. I believe that change may > have been one of the things that helped me deal better with the heat. Better > circulation = better heat dissipation. > > During that time I also stopped consuming soft drinks. I drank lots of > coffee and tea, though, and that didn't seem to bother me. > > Hope this helps . . . > > Gigi > > Re: About wheat > > > > In a message dated 5/6/02 6:07:34 PM, suzi_lebaron@y... writes: > > < additive, than we were ever meant to eat! > >> > > which, as you know, like excessive use of peanuts > leads to sensitivity in many many people > > if you go as unrefined as possible > you have a better chance of avoiding the problematic substances ... > > stacey > > > -- > Please read the list highlights before posting to the whole group > (http://rosacea.ii.net/toc.html). Your post will be delayed if you don't > give a meaningful subject or trim your reply text. You must change the > subject when replying to a digest ! > > See http://www.drnase.com for info on his recently published book. > > To leave the list send an email to > rosacea-support-unsubscribe@y... > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2002 Report Share Posted May 7, 2002 I wanted to add that if you think you have a problem with wheat, it might be good to get tested for a condition called celiac sprue. Although the treatment is to abstain from grains containing gluten such as wheat, rye, and other grains, I think it's good to know for certain if this is the problem in case unforseen complications arise in the future. Celiac sprue is different from a wheat allergy (forgive me, Suzi, if I'm wrong!). I think celiac sprue is an intestinal intolerance and not an allergy. Take care, Matija -- In rosacea-support@y..., barry.hunt@s... wrote: > > > -----Original Message----- > From: Suzi LeBaron [mailto:suzi_lebaron@y...] > > > > Be aware however, that hidden wheat isn't only in > highly processed foods. I've always been a very > healthy eater. The vegetable proteins in many " veggie " > burgers are often wheat, for example. In health food > stores gluten will show up in soy and rice milk, > seitan, soy and tamari sauces, flavored teas, miso, > etc. So many places it's almost impossible to list. > > It can be listed as modified food starch, food starch, > " natural flavors " , " spices " , vinegar, alcohol, > dextrose, mono and di-glycerides, citric acid, and > more... > > > > I see what you mean Suzi, but I'd be very surprised if any of the gluten > " effects " are still detectable in vinegar, alcohol, dextrose, glycerides of > any sort, or citric acid. By the time these products have been made from the > original wheat I can't see that any gluten can possibly be present, other > than minute traces. > > Barry Hunt Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2002 Report Share Posted May 7, 2002 I wanted to add that if you think you have a problem with wheat, it might be good to get tested for a condition called celiac sprue. Although the treatment is to abstain from grains containing gluten such as wheat, rye, and other grains, I think it's good to know for certain if this is the problem in case unforseen complications arise in the future. Celiac sprue is different from a wheat allergy (forgive me, Suzi, if I'm wrong!). I think celiac sprue is an intestinal intolerance and not an allergy. Take care, Matija -- In rosacea-support@y..., barry.hunt@s... wrote: > > > -----Original Message----- > From: Suzi LeBaron [mailto:suzi_lebaron@y...] > > > > Be aware however, that hidden wheat isn't only in > highly processed foods. I've always been a very > healthy eater. The vegetable proteins in many " veggie " > burgers are often wheat, for example. In health food > stores gluten will show up in soy and rice milk, > seitan, soy and tamari sauces, flavored teas, miso, > etc. So many places it's almost impossible to list. > > It can be listed as modified food starch, food starch, > " natural flavors " , " spices " , vinegar, alcohol, > dextrose, mono and di-glycerides, citric acid, and > more... > > > > I see what you mean Suzi, but I'd be very surprised if any of the gluten > " effects " are still detectable in vinegar, alcohol, dextrose, glycerides of > any sort, or citric acid. By the time these products have been made from the > original wheat I can't see that any gluten can possibly be present, other > than minute traces. > > Barry Hunt Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2002 Report Share Posted May 7, 2002 I wanted to add that if you think you have a problem with wheat, it might be good to get tested for a condition called celiac sprue. Although the treatment is to abstain from grains containing gluten such as wheat, rye, and other grains, I think it's good to know for certain if this is the problem in case unforseen complications arise in the future. Celiac sprue is different from a wheat allergy (forgive me, Suzi, if I'm wrong!). I think celiac sprue is an intestinal intolerance and not an allergy. Take care, Matija -- In rosacea-support@y..., barry.hunt@s... wrote: > > > -----Original Message----- > From: Suzi LeBaron [mailto:suzi_lebaron@y...] > > > > Be aware however, that hidden wheat isn't only in > highly processed foods. I've always been a very > healthy eater. The vegetable proteins in many " veggie " > burgers are often wheat, for example. In health food > stores gluten will show up in soy and rice milk, > seitan, soy and tamari sauces, flavored teas, miso, > etc. So many places it's almost impossible to list. > > It can be listed as modified food starch, food starch, > " natural flavors " , " spices " , vinegar, alcohol, > dextrose, mono and di-glycerides, citric acid, and > more... > > > > I see what you mean Suzi, but I'd be very surprised if any of the gluten > " effects " are still detectable in vinegar, alcohol, dextrose, glycerides of > any sort, or citric acid. By the time these products have been made from the > original wheat I can't see that any gluten can possibly be present, other > than minute traces. > > Barry Hunt Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2002 Report Share Posted May 7, 2002 No, Matija is right. People with celiac sprue lack the ability to digest gluten. They may have an entire range of symptoms, or may have no symptoms at all. They be misdiagnosed with something else, like IBS, for example. There is some debate about this, but many people with celiac appear to have allergic-type reactions when they accidentally ingest gluten... others don't. However, it makes sense that the body might build up a histamine reaction to what it can't digest. There are two things everyone seems to currently agree on (in our ever-changing medical world): 1. Celiac is far more common than has been previously thought, and 2. celiac undiagnosed can lead to a much higher incidence of some other diseases, including certain cancers. Suzi __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2002 Report Share Posted May 7, 2002 No, Matija is right. People with celiac sprue lack the ability to digest gluten. They may have an entire range of symptoms, or may have no symptoms at all. They be misdiagnosed with something else, like IBS, for example. There is some debate about this, but many people with celiac appear to have allergic-type reactions when they accidentally ingest gluten... others don't. However, it makes sense that the body might build up a histamine reaction to what it can't digest. There are two things everyone seems to currently agree on (in our ever-changing medical world): 1. Celiac is far more common than has been previously thought, and 2. celiac undiagnosed can lead to a much higher incidence of some other diseases, including certain cancers. Suzi __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2002 Report Share Posted May 7, 2002 No, Matija is right. People with celiac sprue lack the ability to digest gluten. They may have an entire range of symptoms, or may have no symptoms at all. They be misdiagnosed with something else, like IBS, for example. There is some debate about this, but many people with celiac appear to have allergic-type reactions when they accidentally ingest gluten... others don't. However, it makes sense that the body might build up a histamine reaction to what it can't digest. There are two things everyone seems to currently agree on (in our ever-changing medical world): 1. Celiac is far more common than has been previously thought, and 2. celiac undiagnosed can lead to a much higher incidence of some other diseases, including certain cancers. Suzi __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2002 Report Share Posted May 7, 2002 Barry, I think you've shared your opinion with me before, and I presume it's based on a background in chemistry. However, I defer to what physicians and nutritionists tell me (I currently see both). There is a pretty comprehensive list of food ingredients to avoid at celiac.com and it includes all of the things I've listed. I'm not presenting any far-fetched ideas, just ones commonly accepted by the medical establishment. Vinegars have been the subject of some controvery (as have oats). Some places (I believe the UK?), doctors say that distilled grain vinegars and alcohols are fine. In the US, they're still thought to not be. I only know myself, and I can have a reaction (flaring, skin rash, GI upset) to either. I've actually returned drinks when out, saying " this isn't what I ordered, " when I felt my skin heat up suddenly and my throat burn, and found out I was right. Suzi __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2002 Report Share Posted May 7, 2002 Barry, I think you've shared your opinion with me before, and I presume it's based on a background in chemistry. However, I defer to what physicians and nutritionists tell me (I currently see both). There is a pretty comprehensive list of food ingredients to avoid at celiac.com and it includes all of the things I've listed. I'm not presenting any far-fetched ideas, just ones commonly accepted by the medical establishment. Vinegars have been the subject of some controvery (as have oats). Some places (I believe the UK?), doctors say that distilled grain vinegars and alcohols are fine. In the US, they're still thought to not be. I only know myself, and I can have a reaction (flaring, skin rash, GI upset) to either. I've actually returned drinks when out, saying " this isn't what I ordered, " when I felt my skin heat up suddenly and my throat burn, and found out I was right. Suzi __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2002 Report Share Posted May 7, 2002 Barry, I think you've shared your opinion with me before, and I presume it's based on a background in chemistry. However, I defer to what physicians and nutritionists tell me (I currently see both). There is a pretty comprehensive list of food ingredients to avoid at celiac.com and it includes all of the things I've listed. I'm not presenting any far-fetched ideas, just ones commonly accepted by the medical establishment. Vinegars have been the subject of some controvery (as have oats). Some places (I believe the UK?), doctors say that distilled grain vinegars and alcohols are fine. In the US, they're still thought to not be. I only know myself, and I can have a reaction (flaring, skin rash, GI upset) to either. I've actually returned drinks when out, saying " this isn't what I ordered, " when I felt my skin heat up suddenly and my throat burn, and found out I was right. Suzi __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2002 Report Share Posted May 7, 2002 > Stacey, > > You raise a good point. I often wonder if over-use of > wheat, as an additive, has contributed to an increase > of sensitivity in people... but hey! We're supporting > the heartland of America. This is something I am dealing with right now. I was diagnosed as a baby with Celiac Disease but was never really treated and am now awaiting test results to see if I have it. I have found out that " that immune sensitivity to gluten is exceedingly common, present in 30-40% of all Americans. " (http://www.enterolab.com/). So far I haven't found much evidence linking Celiac Disease with cea but I'm just starting out learning about both conditions. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2002 Report Share Posted May 7, 2002 > > > I see what you mean Suzi, but I'd be very surprised if any of the gluten > " effects " are still detectable in vinegar, alcohol, dextrose, glycerides of > any sort, or citric acid. By the time these products have been made from the > original wheat I can't see that any gluten can possibly be present, other > than minute traces. > > Barry Hunt Apparently, sometimes that's all it takes for some people. It causes an immune reaction and damages the villi lining the small intestine causing nutrient malabsorbtion. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2002 Report Share Posted May 7, 2002 > > > I see what you mean Suzi, but I'd be very surprised if any of the gluten > " effects " are still detectable in vinegar, alcohol, dextrose, glycerides of > any sort, or citric acid. By the time these products have been made from the > original wheat I can't see that any gluten can possibly be present, other > than minute traces. > > Barry Hunt Apparently, sometimes that's all it takes for some people. It causes an immune reaction and damages the villi lining the small intestine causing nutrient malabsorbtion. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2002 Report Share Posted May 7, 2002 > > > I see what you mean Suzi, but I'd be very surprised if any of the gluten > " effects " are still detectable in vinegar, alcohol, dextrose, glycerides of > any sort, or citric acid. By the time these products have been made from the > original wheat I can't see that any gluten can possibly be present, other > than minute traces. > > Barry Hunt Apparently, sometimes that's all it takes for some people. It causes an immune reaction and damages the villi lining the small intestine causing nutrient malabsorbtion. Quote Link to comment Share on other sites More sharing options...
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