Doug Freyburger wrote:
> Jeßus wrote:
>> said...
>> :Jeßus wrote:
>> :> Doug Freyburger wrote:
>>
>> :The word obvious is the key. How many people ever go a few weeks grain
>> :free then add grains back individually to see what happens?
>>
>> Exactly. I had no idea that I have a grain intolerance (particularly
>> wheat) until I cut it out of my diet for other unrelated reasons.
>>
>> After all, it is safe to say most people start eating grains as soon as
>> they can eat solid food - it is so ubiquitous - so how would one know if
>> it has any negative impact until you exclude it?
>
> Plenty of folks assert that they have no food intolerances. If they
> have never gone a week grain free they really have no data to base the
> assertion upon.
Indeed.
I consume a lot of dairy - milk, cream fresh from the cow, then there is
the butter, yoghurt and many cheeses...
I'm not aware of any dairy intolerance on my part - but as yet I still
haven't tried excluding all dairy.
The g/f has an dairy intolerance - unless the milk is 'A2' - being from
some (but not all - testing is required) Jersey and Dexter cows.
> At my home there is pasta made from quinoa, rice and corn. We have not
> had any wheat pasta at home in a long time. It sounds like I may have a
> stronger reaction to wheat than you do but other grains aren't as
> problematic for me. They make me fat ...
Which is how I came to go onto a low carb diet to begin with
I also use a lot of Quinoa myself - a 'grain' which deserves much wider
use, IMO.
>> Bread... sigh. How I miss it.
>
> Health food stores and import stores often stock a few brands of rye
> bread from Denmark or Germany that is 100% rye. Health food stores also
> stock an ever changing variety of other gluten free breads. The ones
> made from rice are generally as flavorful as dust but they seem to be
> available a large percentage of the time. The ones made from millet,
> all oats or whatever come and go. I sometimes keep a loaf in the
> freezer and every couple of weeks I'll make toast with a couple of
> slices.
>
>> Yeah, wheat seems to be in darn near everything...
>
> Try avoiding corn some time. Corn ends up in a lot more than wheat!
I particularly like how they sell 'cornflour' which is often actually
wheat...
>
>> I also use a dehydrator here, although I really don't make the most of
>> it. Just dried celery and onions so far.
>
> My wife likes to make fruit paste that comes out like leather. Chewy
> and flavorful.
Fruit leather... been meaning to try that.
Mind you, I was reducing some orange juice once to make a sauce. Got
distracted and ended up with something pretty close to fruit leather
--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw