Preparedness for when

GreyQueen

It's to do with the glutens getting out of the gut (which is designed to contain all sorts of things which you wouldn't want roaming around your blood stream) by altering the bonds between cells. Then the get into the bloodstream and get everywhere.

It's complicated and you really need the book to hand and I've taken mine back to the library. The opiate receptors effectively dock opiates and these altered glutens which is why so many people crave bread and wheat-containing products and find giving them up unimaginable.

Meh, I do unimaginable-to-some things every day of the week, like not watching telly so why would wheat bother me?

Just made a flying visit to the allotmentino where I watered the cold frame (coming along nicely in there) and harvested the first four radishes. Which I intend to eat, tops and all, very shortly.;)

[Deleted User]

Thank you, I'm a stubborn old bat too so maybe I'll try to see if I can do without wheat and see if my need to eat lessens? Is the ability of glutens to alter the bonds between cells a new development that has only just started to happen i.e has something changed within the gluten molecule or is it something that has always been happening? or is there a change to the cells that make up the gut walls that allow the glutens to break the bonds and escape into the blood stream, it's fascinating stuff isn't it?

I picked the first handful of lovely succulent full pea pods tonight.....and gave them to my friend Sue 'cos she bought Charlie for a visit, lovely jubbly!!!

GreyQueen

MrsLurcherwalker wrote: »

Thank you, I'm a stubborn old bat too so maybe I'll try to see if I can do without wheat and see if my need to eat lessens? Is the ability of glutens to alter the bonds between cells a new development that has only just started to happen i.e has something changed within the gluten molecule or is it something that has always been happening? or is there a change to the cells that make up the gut walls that allow the glutens to break the bonds and escape into the blood stream, it's fascinating stuff isn't it?

I picked the first handful of lovely succulent full pea pods tonight.....and gave them to my friend Sue 'cos she bought Charlie for a visit, lovely jubbly!!!

In people with coelic disease, the intestine is badly damaged and there is also a separate problem called leaky gut syndrome which is just about what it says on the tin.

Thinking about it logically, as most of the organisms living in the human gut aren't actually human, you really don't want your gut leaking them into your bloodstream. I mean, heaven knows what those chocolate cells could do loose in the body.:rotfl:

Interestingly, famine in the Nederlands in wartime led to the discovery of how coelic disease works. No bread = recovery for coeliacs. Emergency bread drops from (if memory serves) Denmark = relapse. Same phenomenon discovered in schizophrenia - remove wheat and symptons esp the halluncinations abate and even disappear and far fewer of these unfortunate people require hospitalisations.

The problem isn't a new one but the new dwarf wheat is dramatically worsening frequency with which problems occur. As in a goodly quantity of people who test negative of coeliac disease on blood tests (I've tested negative on this investigation myself) but who will be shown to have produced antibodies to gluten if their stools are analysed. Lovely job for someone with a good education, I've thought. And that group, like coeliacs, get remission of their gut and other symptoms if they come off wheat.

Anyway, if you want to self-experiment with wheat-free living, you can't possibly do yourself any harm and you may possibly feel better for it, so what's not to like?

[Deleted User]

I'd like to become half the woman I am today!!!

GreyQueen

MrsLurcherwalker wrote: »

I'd like to become half the woman I am today!!!

:eek: Nooooooooooo!

As long as it's only adipose tissue and not character and humour that you'd like to subtract.

I'm just aiming back at my fighting weight, which is 10.5-11 stone. And then, my lovelies, let empires tremble because I expect to be much livelier than I have been in recent years and gawd help the rest of youse.

[Deleted User]

Please Missis can we all join? I'd love to make empires tremble but not by walking past them!!!

thriftwizard

I bought the book, our County Librarians not having reached the cutting edge of nutritional thought at the point that I wanted to read it, so if there's anything specific you want to know I'll find it & look it up.

I don't eat a lot of modern wheat products since reading it, but I'm not fanatical about it. From my POV, there's another huge mistake we've been making that impacts on our ability to digest the things available to us: fermentation. A number of traditional societies around the world do eat grains, and don't get fat. What they don't do is eat them without fermenting or at least soaking them overnight - which usually leads to a small degree of fermentation. They also ferment a lot of other things - vegetables, fruit, milk, meat & fish - to preserve them, but the process also makes them more digestible, because the bacteria & yeasts have done some of the digesting for you. And some cases, it just makes life more fun...

So yes, the type of grain used in your bread matters a lot. But so does how it's prepared - fast rises with tons of one strain of yeast & added "flour improvers" don't do anything to release nutrients or neutralise the phytic acid that makes digesting wheat more of a problem. But a proper sourdough or long-fermentation loaf (not a supermarket one, which just has a sour taste added) which takes the best part of 24 hours to make, should be much more digestible for those that don't have a real problem with gluten.

[Deleted User]

I've just discovered I already have a gluten free recipe book on my bookshelf and as I have some maize flour will be making cornbread today as I've found a recipe in there that doesn't, as you would expect, use wheat flour to make it. Some really tasty recipes in there too so I'm going to have a couple of weeks cooking from it and see how we get on. He Who Knows is a pretty easy going eater and will usually 'down' anything I produce so we'll see how he gets on and if he likes this way of eating we'll just keep on with it ad infinitum!!!

ivyleaf

Excellent idea Lyn! I'll be interested to see how you get on.

maryb

I have also read Wheat Belly and he makes out a convincing case. Trouble is, I think he has become a bit fanatic about grains. At one point he says that people don't get the same reaction from Emmer and Einkorn but still says you shouldn't eat grains - of any kind- anyway. So even gluten free foods are out if they contain other carbohydrates. In effect it is a paleo diet.

I'm like you, Thriftwizard and more of a Weston Price/ Nourishing Traditions adherent than paleo. There's a lot of overlap with paleo, mind you. It's just that they don't rule out whole food groups which CAN - if prepared correctly and grown in healthful ways - keep people healthy. One of the isolated groups Weston Price found to be in perfect health were villagers in isolated Swiss valleys living largely on rye bread, cheese and pickled (ie fermented) vegetables in winter, fresh in summer. Paleo people would have conniptions at the thought of such a diet.

I think I am personally probably sensitive to gluten though not a coeliac - with me it's dose dependent. Interestingly some blood markers which were in the 'set alarm bells ringing' zone for no obvious reason became significantly lowered when I tried cutting out gluten for a few weeks. But having been assured there couldn't be any connection and because it is hard to stick to, I went back to eating wheat.

However osteoporosis is much more common in coeliacs so I may well go back to cutting out gluten while I try to rebuild my bone density. I'm up to managing about four prunes a day now - still don't like them though!!!