"made according to old methods"

So much has been intentionally lost

..thankfully someone in the Peanut Gallery already pointed that out:

Louise

Sourdough bread is great, but this article is very misleading. These methods DO NOT cut the gluten content in bread, they can change the gluten structure, which MAY then not have such a severe effect on SOME celiac patients. http://http://www.researchgate.net/publication/8882408_Sourdough_bread


more in my rant:
http://curezone.com/forums/fm.asp?i=2082123#i

Happy birthday, Mike!

Most 60`ish people I know of are on 3-5 medications, at least.
Just being free of medical control is a great success.

For the sourdough post; yes I tolerate these types of bread easily. But, I am not gluten intolerant, only sensitive to it.

- So different, you see it by the many holes in the bread, very different sized, while in a store bought one it will be few holes, and they are all even sized.
Also the color, texture, crust are completely different.
I do mention, as I see some companies promote their sourdough bread..

Combination is important too; combined with good fat, a little salt (olives), unpasteurized cheeze, vinegar or wine aka France, Italy; I believe most would have a different experience than with "bread".

I'm so grateful for the people of curezone! Little tweaks make a world of difference. Honest people sharing real world experience, information found no where else. When I was 40 I felt like 50, now that I'm 60 I finally feel 40. I can do things like a stationary both foot jump up to a 24 inch platform, can even stand on my head for 30 seconds and out sprint my 28 yo son. With continued good luck I might feel 30 by the time I reach 70? I don't need to live to 100, just need to feel good all the way every day.

happy birthday mate! :)