Wheat and PN
 

We all know that people who are sensitive to Gluten can get PN. But what I didn't know that there is a cardiologist who thinks that ANY KIND OF WHEAT does the same thing.


Here's a link to a VERY INTERESTING article that was about a book written by a cardiologist. He does not like wheat in ANY form. He even links it to specific diseases and PN.

Take a look

http://www.vancouversun.com/health/e...519/story.html

Comments are most welcome.

Melody

wheat
 

I've actually been thinking about this, for some reason I seem to have developed a sensitivity to the good quality, whole wheat bread I've been eating for a long time. It just started making me kind of sick.

My younger sister maintains she is gluten sensitive and has the typical digestive symptoms. She has mentioned the problem with the hybrid. Her significant other is Sicilian and they have a friend who has a source for the ancestral, non hybridized wheat in Italy, she said that kind doesn't bother her.

I tease her about some of the things she eats (algae, yuk!) and some of her ideas, but she has been right sometimes too.

Judi

Hi.

Well, now you know another person whose food interests are on the nutty side. ME. I made the most delightful salad this afternoon. I grow my own sprouts in my kitchen. Think of it as growing one's own lettuce that one uses in a salad. I grow mine. I grow Radish, alfalfa and broccoli sprouts. To this I add some grilled Tempeh, some grape tomatoes, some toasted crumbled up seaweed (kind of like Nori but in small squares). I crumble them up, I also add a sliced avocado. A couple of sliced black olives, toss this together, add some sea salt, some fresh ground pepper, a splash of extra virgin olive oil and believe me you'll think you died and went to heaven. This is the absolute best thing I have ever eaten and I eat this at least once a day. Think of all the nutrition I get in this one simple meal. And I eat my sprouts on my breakfast sandwich, have my sprout salad for lunch and then I have a small salad for dinner (and you should see the concoctions I make for dinner. My husband thinks I'm nuts but let me tell you, this has impacted my health for the better. Best thing I ever did was learn to sprout.

No more hybrid wheat for me.

lol

Melody

Your salad sounds great except for the seaweed, I tried some but can't get around the fishy taste.

I've been thinking about growing a few sprouts, I used to buy them but they seem to have become a little chancy with respect to contamination. I don't have much room but I grow herbs to eat fresh and dry every year. Sis and SO are starting a cultured vegetable company. I don't understand the process very well, "You left that on the counter for 2 days and you're going to EAT it??!! " :D I poke fun but I'm unhappy with the food supply as well, who wants to eat frozen vegetables grown in China?

I stopped eating my bread for a month, felt better, tried it again and got sick again so I guess I won't be eating much wheat either.

Judi

I stopped eating bread about six months ago after eating it every day for most of my life. I can't say I noticed a difference, but I also don't see much value in wheat or gluten. The risks just aren't worth it, IMO.

I know this is off topic but gluten sensitivity is sometimes the cause of neuropathy, so I have a gluten question to ask.

I was thinking of purchasing a product called Seitan, which is a meat substitute. It is gluten. They sell it ready made, as a mix, or you can make it yourself by getting the starch out of flour (a very very time consuming method).

So if one wants to completely stay from gluten, I gather one cannot eat any Seitan??

Thanks Melody
P.S. Has anyone ever tried this stuff?

Looks formidable to me! AVOID IMO.

Gluten is like GLUE....I think it would tough to digest too.
When it is added for foods, it is to make the consistency tougher.
Bagels are a good example. Bagels use high gluten flour.

I stopped gluten a year and a half ago. That and lowering sugar is important for the nerves.

Well, thank god I came here and asked that question. I was about to invest in some Seitan. I am now sticking to my lovely Tempeh which, when I make it, is divine!!!!

LOL

Thanks much

Melody

Yes, stick to the tempeh.
 

Given yours (and Alan's) situations, no sense possibly adding to them with something that is so glutinous.

I know neither of you have ever tested positive for gluten issues, but I think it's better for most of us to stay away from lots of wheat anyway--even if one doesn't produce antibodies to the gluten protein, eating gluten-containing grains generally falls into the category of consuming simple carbs, which most of can use fewer of, given our tendencies to weight gain and metabolic syndrome in the US.

Even the athletes are starting to question the reliance on pasta, and looking to substitute other things.