2 replies to this topic

[gschmitt]

About 75%  of the American population is in some way allergic to wheat and doesn't know it.  When wheat is processed 26 of the minerals and nutrients are removed during that process.  Near the end the flour is enriched by putting back four of those lost nutrients.  If someone on the street would rob you of $26.00 then gave you back $4.00, would you feel enriched?  The big problem today is modern wheat that is mostly GMO wheat.  I have read recent research where GMO wheat has been linked to autism like symptoms in young children.  Most European and some South American countries have banned the import of American wheat and all GMO seeds.  When I shop for food if the label mentions wheat or any product of wheat it doesn't go in my basket.  If I want a BLT or a pulled pork sandwich I'll make some wheat free, gluten free soda bread.  Always look for the "Non GMO verified" label.  If you want heart healty food avoid wheat.

 

 

[islandmomma]

Hi Gibby (and Kalip too----SOOO nice to see you both still here!)

 

You are right on and SO timely as usual. I should have kept up with this website contact rather than asked MD's.

 

I have been eating gluten free for almost 5 months now, hearing a friend describe her husband's issues and.... WHAT an improvement over years and years of digestive issues. You have NO idea how many times I have undergone 'procedures' re digestion and bowels over so many years. with no results except condemnation...ICK!! Everyone kept saying add wheat fibre!!! I could not even eat at all late last year, without feeling ill.

 

My younger son is a bikram yoga guy and his admonitions re meats made sense but....the best was dropping wheats etc.. I still make mistakes but can direct ppl to useful sites if anyone needs help. Plus I am cooking again in a new and creative way.

 

Hope everyone I remember is doing ok. Also of course all you new folks.

 

Just a quick update: I have 2 grandkids now!! Who woulda thunk?"

 

jan

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[gschmitt]

Hi Jan,

 

I am so happy to hear that you have been on top of your problems with gluten.  I have found it's not easy to avoid wheat and gluten but it's worth the work.  I have never been diagnosed with gluten intolerence but Adele has and that's why I started cooking gluten free and just joined the party myself.  I now feel a lot better so there must have been something there I didn't realize.  A while back I was using Bob's Red Mill gluten free mixes for bread and baking but we have since then developed our own gluten free baking mix which makes it a lot cheaper.  I'll usually make a soda bread or flat bread and once in a while pancakes or biscuits.  As a thickening agent for gravy and such I use buckwheat which is not a wheat and is gluten free.  I had to work with it a bit to adjust the amounts.  For getting baked goods to hold together I mostly mix in an egg or two or just the whites and that works fine.