Re:Opinions on gluten

[Guest guest]

Hi,

Thanks for the mention of Ezekiel, which also put forward. I've not seen

that here in the UK but I really haven't looked for it yet, and will.

A question: Do you (and others, this is a general question to the group) think

grains themselves are contributors to cancer, then, not because of the gluten

but because of how easily they convert to sugar? So, for eg, the worst of the

grains would be white wheat and

white rice? Whole wheat and whole brown rice might be not as bad but still

easily converted. Spelt and oats, some say, are lower in gluten but is it the

gluten or the carbohydrate itself?

Much gluten free bread is made with rice flour, xanthum gum, tapioca flour,

maize flour -- I mean it is just very fluffy white powder. I'm suspicious that

this is worse than a seeded bread in terms of cancer-feeding. I realize you are

not eating this, but I'm just asking

Marti

cyndikrall wrote:

This is what I believe, for whatever it is worth. I believe that gluten is bad

for you, as is anything else the body accepts as sugar. Sugar feeds cancer.

Gluten, such as white flour, is converted to sugar very easily in the body.

There is a bread called Ezekiel bread, which is made from sprouted grains which

are dried and ground into flour. It's not like " real " bread, but it makes good

toast. I don't think it has any " regular " flour in it. I don't eat it

very often, but sometimes I do miss sandwiches. You can get it at Whole Foods,

health food stores, etc.

[Guest guest]

I believe that grains contribute to many food allergies and diseases,

including cancer, diabetes, MS, and schizophrenia. I would not say to eliminate

ALL

grains, just pick and choose your grains carefully. Quinoa is supposed to be

the healthiest grain. Even Dr. Budwig allowed buckwheat and spelt (

can confirm if I'm remembering this correctly.) I do eat some brown rice, as

well as quinoa.

I have to agree with your suspicions about gluten free bread. Even though

rice flour does not contain gluten, rice is still guilty of delivering a high

glycemic load. Whole rice and whole millet contain lower amounts of phytates.

Millet is very high in silica, which keeps bones flexible as we age. Millet

does contain a goitrogen in the hull or bran, so should be avoided by people

with thyroid problems. So, no grains are without their problems...

Nourishing traditions recommends soaking grains for 12-24 hours in an acidic

medium like buttermilk before using. They also recommend grinding your own

grains, as they quickly go rancid after grinding. There's a lot more info in

the book, but I won't go into details here. They talk a lot about how to get

the most nutrition out of grains, and using alternative grains in baking. They

also say to avoid soy flour, because soy contains a high phytate content as

well as potent enzyme inhibitors.

The problem is, grains are so hard for the human body to digest. Fermenting

and soaking help to break down the compounds that make them indigestible. It

just takes a little work.

Cyndi

A question: Do you (and others, this is a general question to the group)

think grains themselves are contributors to cancer, then, not because of the

gluten but because of how easily they convert to sugar? So, for eg, the worst of

the grains would be white wheat and

white rice? Whole wheat and whole brown rice might be not as bad but still

easily converted. Spelt and oats, some say, are lower in gluten but is it the

gluten or the carbohydrate itself?

Much gluten free bread is made with rice flour, xanthum gum, tapioca flour,

maize flour -- I mean it is just very fluffy white powder. I'm suspicious

that this is worse than a seeded bread in terms of cancer-feeding. I realize you

are not eating this, but I'm just asking

Marti