Anyone here abstaining from bread du... 
panoslydios
11 y
2,056
bromide?
Anyone afraid of wheat/bread/bromide chain?- Re: Anyone here abstaining from brea... High on Water
11 y
2,043
This is a reply to # 2,082,184Read the (easy-to-read) book
"Wheat Belly" by William Davis M.D.
You'll never want to touch the stuff again.
And no, it's NOT 'just a gluten' thing.... - Re: Anyone here abstaining from brea... grizz
11 y
1,914
MoreThis is a reply to # 2,082,184Pano,
You can buy bread without Bromide. Some brands will proudly display BROMIDE FREE on their package.
But I agree, read the book, "Wheat Belly" by Dr. Davis, and stay away from bread and grain products totally.
Grizz - Re: Anyone here abstaining from brea... wombat
11 y
2,193
This is a reply to # 2,082,184That was my initial reason, yes. As time went on I learned that in Hashimoto's autoimmune thyroiditis(the most common form of hypo today), celiac disease/gluten intolerance is a common finding. I thought to myself.... hmmmm, just because it seems that I have no problem with wheat/gluten... perhaps I should give it up and see what happens. So many people have an intolerance, what makes me exempt?
The extremely obvious hint was the day I ate a sandwich on big ole fat italian bread. Within 30 minutes my sinuses completely congested, my nose started running and I started sneezing and I was sick for the next two days. Another "sinus infection". I used to get those 3-4 times a year.
I went off gluten completely. Within a few days all aches and pains left my body. I have not had a single "sinus infection" and I have not been sick. That was over two years ago now.
ok, I say completely... but, I have experimented. I've thought to myself, naaaah, I'll try it. The last time I tried eating wheat, I sneezed about 50 times the next day. The day after that I woke up with the area under my eye swollen so much that I could not see down. It was a blocked oil duct no doubt brought upon by all the sneezing.
I feel amazingly well. I will never eat gluten/wheat again. I'm in great shape, have a ton of energy and I just feel GREAT!!! I do NOT miss wheat products at all. I have never been known for my self-discipline so the fact that I just do not want that "delicious" bread/pasta, etc is phenomenal to me. My tastebuds are no longer in control!!!! :)))))
And yeah, the book "wheatbelly", is great. He also maintains an excellent blog and has a facebook page as well.
More
- Re: Anyone here abstaining from brea... b3nault
11 y
1,847
This is a reply to # 2,082,352Does it still bother you if you ate sprouted wheat, like in the Ezekiel 4:9 bread?
I always wondered if eating sprouted made a difference.- Re: Anyone here abstaining from brea... Johny Apple Bomb
11 y
1,957
This is a reply to # 2,082,479Yes it does. That's one of the main reasons bread is no good. It is made from ground up seeds. Seeds have chemicals that keep the seed from sprouting until they are washed off by soaking.
- Re: Anyone here abstaining from brea... Johny Apple Bomb
11 y
1,957
- Re: Anyone here abstaining from brea... #133453
11 y
1,929
This is a reply to # 2,082,352I went off wheat for awhile -- no bread or pasta. I felt much better. I don't think it's a gluten thing either. I think it's 1) bromine and 2) the GMO's and pesticides in wheat.
I also stopped eating dairy -- even yogurt -- because my nose ran so bad every time I ate or drank it. I was told yogurt was safe because it was fermented, but nuh-uh.
Sometimes I just want to give up food completely. Everything is toxic.
- Re: Anyone here abstaining from brea... b3nault
11 y
1,847
- Re: Anyone here abstaining from brea... paraboy
11 y
1,952
This is a reply to # 2,082,184I stopped all grains back in 1998 because I went lowcarb.
Best thing I ever did.
The only wheat that has not been gmo'd is einkorn available from jovial.- Re: Sprouted bread trimnut2
11 y
1,990
This is a reply to # 2,082,533Sprouted breads just the same as ordinary wheat breads for me.
Similar experience here upon giving up wheat as recorded above. Not such a reaction to occasional wheat but don't do it at all anymore.
T2- Re: Sprouted bread Wondergirl77
11 y
1,903
This is a reply to # 2,082,552
I have sourdough once in a while. I contacted Becker's Breads and asked if their bread contains bromide, they said no. Sometimes I just gotta have it.
I know, I'm a sinner (hangs head in shame)- Just switch to organic spelt High on Water
11 y
2,118
This is a reply to # 2,082,567Modern wheat is all WORSE than GMO. This is why I have mentioned 'get that book WHEAT BELLY by William Davis MD' so often. It explains it.
Modern wheat was mucked-up with SO BAD by man that it plays havoc with our DNA, and it is an OPIATE, not to mention is hard as heck to digest and destroys our intestines. It's NOT "just a gluten thing" NOR "just a bromide thing"....
However, spelt is the closest grain TO wheat (as far as I have read, anyway) and allegedly has not been played around with by mankind like wheat has.
I certainly could be wrong. But if you GOTTA have it, then I'd suggest the organic einkorn wheat like someone else just mentioned yesterday
or spelt. (Unless you are officially GLUTEN sensitive, then you may want to avoid spelt as well)....
I'm just sayin'....
(Personally, I seem to do better by avoiding ALL grains, but there are times, especially in the winter, when I 'just gotta' have my OATS!) lol.- Re: Just switch to organic spelt Newport
11 y
1,794
This is a reply to # 2,082,610I remember all that 'talk' from my IBS days.
In reality few where ever helped with Spelt or other ancient grains. Its not just the grain it is how you use it that counts.
You can still get non GMO, non hybrid (sort of) wheat but its a challenge. The key is the sourdough culture which is dependent on the water you use and that is where it all breaks down.
Note that when you go to http://www.sourdough.com,
there are many new complaints about their started NOT working as normal over the last few weeks...
------
These aren't the droids we're looking for.
You can go about your business.
Move along... move along.
--Stormtrooper: Star Wars- Re: Just switch to organic spelt High on Water
11 y
1,915
This is a reply to # 2,082,616Yeah, and staying away from grain myself - I keep forgetting it's also a food combination thing, too.
Eating grains with proteins are a no-no.
That discounts SO many things.
Heck, even a simple organic pancake and organic maple syrup. Forget about it. There's probably egg in the mix, or usually egg GETS mixed in home-made flour.
There ya go - animal protein mixed with starch.
Shouldn't be done - gut says
"DON'T DO THAT TO ME~" ARRRRRRRRRRRRRRRRGHHHHHHHHHH
When hubby takes us to our favie steak place (Yeah, I know) I'll order the steak and sweet potato (a starch like grain is for those who don't know).
But I just sit there and enjoy the steak. I get a take-home box for the sweet potato (I have them put NOTHING on it) and take it home to eat the following day. I put my own butter, or coconut oil, or local honey on it.
I'll admit that I'm still far from being a purist however. I get lazy and cave into stuff I know I shouldn't have. At least relief is a bottle of magnesium citrate away, but it's still not the optimal best solution.
Change is a difficult thing.
For ME, anyway, improving my health has been a lifetime journey, just like it has been for my spirit.- Re: Just switch to organic spelt Newport
11 y
1,797
This is a reply to # 2,082,622I began 'new age' food handling techniques a while back. Simply put, do as my Grandma did!
So when you do have bread you add butter at least 1/4 inch deep more is better and of course it must be unsalted then salted with Canning Salt..
No seed oils only Butter, Ghee, Lard and Olive-Oil (sparingly). All carbs MUST be matched with equivalent fats.
All Rice gets tossed in Ghee and Almonds before serving.
All pasta is made with egg yolks galore and tossed in fat.
------------
Seven-Yolk Pasta Dough
http://www.boneats.ca/2010/06/seven-yolk-pasta.html
- Re: Just switch to organic spelt Ginagirl
11 y
1,816
This is a reply to # 2,082,629I have had similar experience as Newport; also had IBS, and tolerated next to no bread for a long time.
Last year I quit gluten for some months, had good improvements in allergy (sneezing, stuffed sinuses) also some weight loss, similar to Wombat. (you look smashing these days!)
Lately I have experimented with sourdough bread; and I now can tolerate small amounts of it. Especially when combined with good fats. Had a post about it some months ago.
How I recognize the good bread; is the big random holes in it, a good crust and not completely white. Sourdough is the only option for me to eat bread.
http://www.danreid.org/health-alerts-sour-dough-health.asp
-yes, also the pasta with loads of egg yolks, made ourselves; no problem with it.
- Re: Just switch to organic spelt - E... Newport
11 y
1,832
This is a reply to # 2,082,637To refresh my memory I read this: http://www.thehungrymouse.com/2008/11/14/how-to-make-sourdough-bread-part-1-t...
She points out the absolute requirement for alcohol in the starter and if there is one thing I can see its the amount of alcohol in the starter when you pull it out of the fridge.
Not sure what exactly that alcohol does, but I can say that it greatly aids in digestion.
EDIT
I should add that I add one drop of SSKI to the 3/4 cup of water used to feed the starter..
- Re: Just switch to organic spelt - E... Ginagirl
11 y
1,752
This is a reply to # 2,082,638Yes, I would use some Iodine too. The alcohol probably sets off the fermentation.
- Re: Just switch to organic spelt - E... Ginagirl
11 y
1,752
- Re: Just switch to organic spelt - E... Newport
11 y
1,832
- Re: Just switch to organic spelt pago
11 y
1,863
This is a reply to # 2,082,629>>All pasta is made with egg yolks galore and tossed in fat.
What fat do you use?
When I make a cream based sauce, I like to fry onions in butter then add the cooked pasta and let it fry a little bit more before adding the rest of ingredients.
Same thing for pasta with eggs and/or sausage(sausage gets added befor the pasta of course)
But for tomato sauce, the only fat the pasta gets is olive oil...
- Re: Just switch to organic spelt Newport
11 y
1,936
This is a reply to # 2,082,660>>But for tomato sauce, the only fat the pasta gets is olive oil..
Traditionally Red Gravy is made with whole cuts of meat mostly lower joints with tons of inherited gelatin and fat.
So the 24 hr Sunday Gravy ceremony already delivers a ton of fat and is then finished off with Olive Oil.
When you don't do that ceremony you can add those types of fats like Lard, Tallow, Duck, Chicken fat.. whatever plus Olive-Oil instead.
A purist quick Tomato sauce is simply fresh tomatoes roasted in some fat then added Olive Oil. If you are picking those right out of the garden I would use Palmin to roast then OO (Olive-Oil) to finish...
- Re: Just switch to organic spelt pago
11 y
1,808
This is a reply to # 2,082,668>>24 hr Sunday Gravy ceremony
So awesome...
>>When you don't do that ceremony you can add those types of fats like Lard, Tallow, Duck, Chicken fat.. whatever plus Olive-Oil instead.<<
Is it a coincident that I can't get any of those except lard in a supermarket? I'm already on the lookout for duckfat to make me some delicious french fries...
>>A purist quick Tomato sauce
I like this one...usually with cocktail tomatoes and cut garlic, easy and good.
- Re: Just switch to organic spelt pago
11 y
1,808
- Re: Just switch to organic spelt Newport
11 y
1,936
- Re: Just switch to organic spelt Ginagirl
11 y
1,816
- Re: Just switch to organic spelt Newport
11 y
1,797
- Re: Just switch to organic spelt High on Water
11 y
1,915
- Re: Just switch to organic spelt Newport
11 y
1,794
- Just switch to organic spelt High on Water
11 y
2,118
- Re: Sprouted bread Wondergirl77
11 y
1,903
- Re: Sprouted bread trimnut2
11 y
1,990
- Re: Anyone here abstaining from brea... High on Water
11 y
2,043
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