elizabeth/was:Re: celiac / enzyme, was, ...and sourdough ;)

[Guest guest]

While " in the moment " hunted up the sites...

I printed these two sites/pages out for reference and used them for at

least 2-3 months and revisit them often. I also have several

copies, tucked in odd places - which, of course, I did not find for

now...had them saved elsewhere in computerland tho urg, didn't

check, hope the urls are still good, big sigh....

http://www.io.com/~sjohn/sour.htm (fave)

http://www.tomsaaristo.com/sourdough.html

Other thoughts - Milk does make a difference. In the midst of my

foray into sourdough, the store I go to started carrying local organic

milk. That made such a huge difference, even tho I was liking the

" regular " milk starter version better than the water versions. And

hard wheats, red usually, we like for flour. Not sure why, but played

alot & that is what we stick with now...King Arthur is the what I get

most of the time - there is another brand too, but don't have it in

house, so don't remember what it is...what does feel most important is

that it is " they just grind it and that is it " type of flour. (go

figure

At the lectins group, Rene has some Really good files about the

celiac/wheat/enzyme connections (forgot that, lol), which would be why

lectins & her group come to mind, when sourdough comes up.

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> > > > >

> > > > >

> > > > > ----- Original Message -----

> > > > > From: eli8591

> > > > >

> > > > >

> > > > >

> > > > > Do have any related tidbits such as this - this particular

Irish

> > > > > tendency is not one that I have come across, and helps

> explain our

> > > > > problems with flax a tad more...aannnddd, do you have

> > references for

> > > > > this??? I would really like to look into this more...is it

> > tied into

> > > > > the celiac/irish connections? chuckling, etc,etc,etc....

> > > > >

> > > > > ===>Andy was my source, told me this, and I don't know if

there

> > > is a connection

> > > > between this and celiac. We are not celiac, she has always eaten

> > > whole wheat without

> > > > problem, but could be a connection somewhere. You might ask Andy

> > > about his source.

> > > >

> > > > It seem,s to be generally accepted amongst nutritionlists I

> believe

> > > are sanea nd

> > > > knowledgeable (a small subset unfortunateyl) that some people of

> > > Irsih descent lack one

> > > > of the enzymes tht turns the alpha linolenic acid in flax oil

> intoo

> > > the EPA and DHA thta

> > > > people actually need. Fish oil contains EPA and DHA< no

conversion

> > > needed.

> > > > >

> > > > >

> > > > >

> > > > > thanks for any ideas/comments, wishing you the best, elizabeth

> > > > >

> > > > > (snipped)

> > > > > > There are flax oil and hemp oil. Excellent products.

> > > > > >

> > > > > > ==>We can't do flax, Irish here and many Irish do not

convert

> > > > > flax, fish oil works just fine.

> > > > > >

> > > > > >

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> > > > >