Guest guest Posted May 7, 2002 Report Share Posted May 7, 2002 I think this was meant for the group : Re: About wheat > 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 7, 2002 Report Share Posted May 7, 2002 Sorry Suzi, your messages seem to have come to me instead of to the group, so I'm forwarding : Re: About wheat > 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 Sorry Suzi, your messages seem to have come to me instead of to the group, so I'm forwarding : Re: About wheat > 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 Sorry Suzi, your messages seem to have come to me instead of to the group, so I'm forwarding : Re: About wheat > 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...
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