On Wed, 17 Nov 2010 08:45:28 -0500, Boron Elgar wrote:

> On Wed, 17 Nov 2010 08:04:44 -0500, "jmcquown" >
> wrote:
>>
>>I still don't see the point. My dressing has always turned out perfectly
>>without the addition of an egg. Maybe I've been doing it wrong for 30
>>years. But hey, my dressing is tasty so I think I'll keep doing it the way
>>I've been doing it
>>
>>Jill
>
> You do not see the point because you happen to have a dressing that
> you like and does not include it as part of the recipe, but there are
> dozens and dozens of *basic* stuffing and dressing recipes and each of
> them has its own dozens of variations. TWIAVBP.

not in jill's experience.

your pal,
blake

On 11/15/2010 5:04 PM, aem wrote:
> On Nov 15, 1:34 pm, > wrote:
>> Why do people put raw egg in their stuffing/dressing? Does it serve a
>> purpose? I've made it with and without, eaten other peoples products
>> and still haven't figured it out. Why use it?
>>
> I don't use it. People say it's a binder but my dressing(s) need(s)
> no binder. A few people claim it adds flavor but my dressing has lots
> already. I say, keep leaving it out. -aem

Ditto. Don't see the need for it at all for binding or for taste.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:
> On 11/15/2010 5:04 PM, aem wrote:
>> On Nov 15, 1:34 pm, > wrote:
>>> Why do people put raw egg in their stuffing/dressing? Does it
>>> serve a purpose? I've made it with and without, eaten other
>>> peoples products and still haven't figured it out. Why use it?
>>>
>> I don't use it. People say it's a binder but my dressing(s)
>> need(s)
>> no binder. A few people claim it adds flavor but my dressing has
>> lots already. I say, keep leaving it out. -aem
>
> Ditto. Don't see the need for it at all for binding or for taste.
>
> Kate

I don't see the need to add an egg.

"Boron Elgar" > wrote in message
...
> On Wed, 17 Nov 2010 08:04:44 -0500, "jmcquown" >
> wrote:
>
>>
>>"Nancy2" > wrote in message
...
>>> On Nov 16, 2:55 pm, sf > wrote:
>>>> On Tue, 16 Nov 2010 10:37:25 -0800 (PST),
>>>> >
>>>> wrote:
>>>>
>>>> > I don't know about Jill, but I know for a fact that I've never had
>>>> > stuffing or dressing with egg in it.
>>>>
>>>> I wonder where using egg came from? It must not be a Northern thing.
>>>> My mother didn't use egg either. I learned egg from my sister in law,
>>>> who was a native Californian, but she didn't use mass quantities so it
>>>> seemed like my mother's. I guess that's why I could never understand
>>>> the "why" about using eggs.
>>>>
>>>> --
>>>>
>>>> Never trust a dog to watch your food.
>>>
>>> LOL. I just watched Eric Ripert on the Today show doing a roast
>>> chicken for T'giving, and he put a whole beaten egg in his dressing
>>> (also used bread cubes soaked in milk, and sausage, garlic, onion,
>>> thyme and sage .... maybe, can't remember exactly).
>>>
>>> N.
>>
>>
>>I still don't see the point. My dressing has always turned out perfectly
>>without the addition of an egg. Maybe I've been doing it wrong for 30
>>years. But hey, my dressing is tasty so I think I'll keep doing it the
>>way
>>I've been doing it
>>
>>Jill
>
> You do not see the point because you happen to have a dressing that
> you like and does not include it as part of the recipe, but there are
> dozens and dozens of *basic* stuffing and dressing recipes and each of
> them has its own dozens of variations. TWIAVBP.


Exactly, I like it. I don't see the need to add an egg. It's moist and
tender but also crunchy on top which is fine with me. I don't see any need
to add egg to macaroni & cheese, either, but lots of people do it. I'm not
lots of people

Jill

On Thu, 18 Nov 2010 07:46:48 -0500, "jmcquown" >
wrote:

>
>"Boron Elgar" > wrote in message
.. .
>> On Wed, 17 Nov 2010 08:04:44 -0500, "jmcquown" >

>>>I still don't see the point. My dressing has always turned out perfectly
>>>without the addition of an egg. Maybe I've been doing it wrong for 30
>>>years. But hey, my dressing is tasty so I think I'll keep doing it the
>>>way
>>>I've been doing it
>>>
>>>Jill
>>
>> You do not see the point because you happen to have a dressing that
>> you like and does not include it as part of the recipe, but there are
>> dozens and dozens of *basic* stuffing and dressing recipes and each of
>> them has its own dozens of variations. TWIAVBP.
>
>
>Exactly, I like it. I don't see the need to add an egg. It's moist and
>tender but also crunchy on top which is fine with me. I don't see any need
>to add egg to macaroni & cheese, either, but lots of people do it. I'm not
>lots of people
>
>Jill

indubitably.

In news:rec.food.cooking, Omelet > posted on Tue, 16
Nov 2010 15:17:30 -0600 the following:

> I've used a rice dressing now for the past several years. Ever since I
> discovered I was Gluten intolerant so the standard bread dressing went
> bye bye. <g>

How did your gluten intolerance remain a mystery for so long? What
symptoms taught you that you are gluten intolerant?

Damaeus

Damaeus wrote:
>
> How did your gluten intolerance remain a mystery for so long?

I was 40 before I discovered that I'm wheat intolerant. Before then I
had never thought about the facts that I could not remember ever going
several days in a row without eating wheat and I had had frequent
indigestion going back so far it was simply normal for me.

> What symptoms taught you that you are gluten intolerant?

That's the key issue. What I experienced before cutting out wheat was
what my normal was. I didn't have symptoms because how my body was was
how it had been as far back as I could remember.

Then one day I tried Atkins for weight loss and part of that is cutting
out grains. A couple of weeks later my family started commenting that I
was no longer snoring at night, sweating after meals and some other
details. I didn't notice on my own. Getting better is a lot harder to
notice than getting worse.

I figured it out because I followed the actual Atkins process from the
actual book. I used the schedule for selecting types and amounts of
carbs in the foods I ate. A few months in it was time to introduce
grains again. I started with a steak covered with a heavy gravy with
enough flour that I could taste. Boom, the list of symptoms appeared on
the spot. Over the next couple of months I tried a couple more
exposures mixed with other ingredients to confirm it was the wheat.

Over time I tried other glutens. In my case I can eat rye, barley or
oats without symptoms so I'm wheat intolerant not gluten intolerant.

The fun part - I've read people who assert they have no food
intolerances but who also assert they've never done an elimination
system. Nopem it does not work that way. Before I tried it I would
have asserted I did not have a food intolerance and that assertion would
have been based on lack of data. Now I have the data.

On Mon, 29 Nov 2010 06:11:08 -0600, Damaeus
> wrote:

> In news:rec.food.cooking, Omelet > posted on Tue, 16
> Nov 2010 15:17:30 -0600 the following:
>
> > I've used a rice dressing now for the past several years. Ever since I
> > discovered I was Gluten intolerant so the standard bread dressing went
> > bye bye. <g>
>
> How did your gluten intolerance remain a mystery for so long? What
> symptoms taught you that you are gluten intolerant?
>
My DIL discovered her gluten intolerance a year ago. Her symptom is
eczema.

--

Never trust a dog to watch your food.

On Mon, 29 Nov 2010 11:24:51 -0600, Andy > wrote:

> There's a labeled short section of gluten free stuff at the supermarket.
> I never looked at the products, not having that problem. I don't know
> the symptoms.

I think symptoms vary from person to person. It's not a horrible
reaction, but she's definitely better when she stays away from wheat.

--

Never trust a dog to watch your food.

> Omelet > wrote:
>
> I've used a rice dressing now for the past several years. Ever since I
> discovered I was Gluten intolerant so the standard bread dressing went
> bye bye. <g>

This year we made a dressing based on corn bread. We made a huge baking
dish of it, ate some, decided one super high carb meal was enough,
trashed most of it. This year it had Italian sausage plus Chinese
sausage. Nice little addition.

In previous years we've made a fluffy dressing based on bulky but light
veggies. Tasty and very rich. Much smaller than the bread based ones.

On 11/29/2010 8:35 PM, Omelet wrote:
> In >,
> Doug > wrote:
>
>>> > wrote:
>>>
>>> I've used a rice dressing now for the past several years. Ever since I
>>> discovered I was Gluten intolerant so the standard bread dressing went
>>> bye bye.<g>
>>
>> This year we made a dressing based on corn bread. We made a huge baking
>> dish of it, ate some, decided one super high carb meal was enough,
>> trashed most of it. This year it had Italian sausage plus Chinese
>> sausage. Nice little addition.
>>
>> In previous years we've made a fluffy dressing based on bulky but light
>> veggies. Tasty and very rich. Much smaller than the bread based ones.
>
> Dressing plan this year was to avoid starch carbs altogether and do a
> glorified veggie, pork and turkey meatloaf.<g> Still have not gotten
> around to doing it yet.<sighs>
>
> Ingredients to include grated carrot, sliced mushrooms, fine chopped
> celery, Shallot, Onion, Ground pork, Ground turkey and fresh minced
> herbs.

Let us know how it turns out.

I made my first from-scratch stuffing this year. Bought two small
loaves of sourdough, and used most of a multi grain seed loaf that I
had. Cut into cubes, toasted and went from there with the fresh herbs
and sauteed onion, celery, apple and sausage. It was marvelous. I will
never use a package again. (Normally, I use the pepperidge farm stuff,
never stove top.)

--
Currently reading: The Chalice by Phil Rickman and The Walking Dead vol 3

On Nov 29, 6:18*am, Damaeus > wrote:
>
>
> I think I might have added the part about putting chicken in the food
> processor if you want chicken bits instead of cubes, but I got the
> ingredients from a recipe labeled "Mama's Chicken & Dressing":
>
> * Exported from MasterCook *
>
> * * * * * * * * * * * * Chicken & Dressing, Mama's
>
>
> Boil chicken until done and cube. *If you like chicken bits instead of
> chunks, place cubed chicken in food processor and chop the chicken for a
> few seconds until the cubes are still broken up, but still recognizable as
> chicken.
>
>
You can put the chicken raw, after taking it off the bone or even use
boneless chicken breasts, into the dressing mix and bake it like
that. No need to pre-cook your chicken as tends to get a bit
rubbery. I use the raw chunked chicken in dressing, bake it, and take
it to work for co-workers. There's almost a small chunk of chicken in
each bite.* * * * * * * * * * * * * * * * * *

In news:rec.food.cooking, sf > posted on Mon, 29 Nov 2010
09:08:43 -0800 the following:

> My DIL discovered her gluten intolerance a year ago. Her symptom is
> eczema.

I had eczema for a while. I thought it was being caused by the chlorine
fumes I was exposed to washing dishes at work. The ventilation system
over the dishwasher was broken and the bosses didn't want to have it
fixed. So when I was back there, I was pretty much breathing those
commercial dishwashing chemicals constantly. When I left work, within a
few months, the eczema I had cleared up. Though I do have some residual
itching problems, I no longer get the splits in the skin of my right
wrist, the rashes on the folds of my arms or on my knuckles.

Damaeus

In news:rec.food.cooking, sf > posted on Mon, 29 Nov 2010
09:33:19 -0800 the following:

> On Mon, 29 Nov 2010 11:24:51 -0600, Andy > wrote:
>
> > There's a labeled short section of gluten free stuff at the supermarket.
> > I never looked at the products, not having that problem. I don't know
> > the symptoms.
>
> I think symptoms vary from person to person. It's not a horrible
> reaction, but she's definitely better when she stays away from wheat.

I wonder if it's something that's being done to the wheat in the
processing of it. Man has been eating grains for thousands of years, so
it seems to me that intolerance of it would have been weeded out by
evolutionary forces. I wonder what would happen if someone claiming to be
intolerant of wheat were to grow some natural, organic wheat that has not
been genetically modified, then mill it himself to make some kind of
bread, thereby avoiding whatever torture the wheat goes through at Gold
Medal or Hodgson Mill.

Damaeus

In news:rec.food.cooking, Omelet > posted on Mon, 29
Nov 2010 20:01:03 -0600 the following:

> <lol> I personally find the boxed stuff to be too salty. What you made
> sounds really good! I like adding apple to dressing and did it last
> year. It adds a pleasant twist to an otherwise salty and sagey dish.

I looked at the ingredient list of the boxed stuff my friend bought and
decided to just let it expire. If I can avoid hydrogenated fats by
preparing something from scratch, I'll make it from scratch. I cannot
make Keebler Toasteds Sesame Seed Crackers from scratch, and since I like
those so much, I'll get my servings of hydrogenated fats from those.

Damaeus

In news:rec.food.cooking, itsjoannotjoann >
posted on Mon, 29 Nov 2010 18:01:09 -0800 (PST) the following:

> You can put the chicken raw, after taking it off the bone or even use
> boneless chicken breasts, into the dressing mix and bake it like
> that. No need to pre-cook your chicken as tends to get a bit
> rubbery. I use the raw chunked chicken in dressing, bake it, and take
> it to work for co-workers. There's almost a small chunk of chicken in
> each bite.+AKA- +AKA- +AKA- +AKA- +AKA- +AKA- +AKA- +AKA- +AKA- +AKA- +AKA- +AKA- +AKA- +AKA- +AKA- +AKA- +AKA- +AKA-

I guess my paranoia about undercooked chicken leads me to want to cook it
before baking the dressing. I don't remember having a problem with it
becoming rubbery, however, but I haven't made it in a while.

I think I probably boiled it because it was frozen, but then boiled
chicken breast doesn't sound very appetizing now that I think about it. I
was thinking of thawing some frozen breasts and brining them for an hour,
then partially sauteeing them in a hot pan to crisp the edges, then I'd
put all that in a dressing mix. At least then the chicken would have a
head start, and I could deglaze the pan and add the liquid to the dressing
to complement the chicken broth.

What can get rubbery is the hard-boiled egg whites if they're exposed to
the hot air of the oven. The egg under the surface of the dressing stays
in pretty good shape.

I'd like to try loading my next dressing with sliced almonds and dried
cranberries (Craisins). That even sounds better than chicken. I've never
put smoked sausage in it, but that doesn't sound bad either.

Damaeus

On Nov 30, 4:35*am, Damaeus > wrote:
> I wonder if it's something that's being done to the wheat in the
> processing of it. *Man has been eating grains for thousands of years, so
> it seems to me that intolerance of it would have been weeded out by
> evolutionary forces.

Not enough time. Besides, evolution doesn't care if you get a
bellyache,
as long as you reproduce. (Frankly, it doesn't even care if you
reproduce.)

Cindy Hamilton

Omelet wrote:
>
> My damned thyroid levels are running low again and it's causing some
> depression. I hate feeling this way! I've not even eaten anything
> today and don't feel hungry at all. It sucks!

Be cautioned that very low calorie and/or very low carb on a scale of 2+
weeks tends to reduce T3 output. Not good for hypothyroid folks. It's
one of the main reasons why although low carbing is healthy lower is not
better. It's about hitting an optimal amount not about less is better.

Consider a carb reversal day to kick the thyroid into high gear.
Then return to low carbing. Recall that folks who do a sweet cheat
often get a whoosh afterwards, then go with a carby day based on less
tempting starches not sweets for the same result but less risk of
triggering long lasting cravings.

Maybe you should go for a dressing after all.

Cindy Hamilton wrote:
> Damaeus > wrote:
>
>> I wonder if it's something that's being done to the wheat in the
>> processing of it. *Man has been eating grains for thousands of years, so
>> it seems to me that intolerance of it would have been weeded out by
>> evolutionary forces.
>
> Not enough time.

It seems to be a combination of eating much more grain than before,
eating refined grain that was invented under two centuries ago, reduced
exercise. Rates of diabetes show that eating grain as a staple is
still new to humanity as a whole. We've been farming grain under 20K
years probably closer to 10K years. A few millenia is a very short time
on evolutionary scales.

Populations who have been growing grain the longest have the lowest
diabetes rates but they still get it. There exist populations like
certain tribes that span the US/Mexican border where eating high
starch diets are so new the folks on the US side are near 80%
diabetics while the labor intensive and low glycemic loads eating
relatives on the Mexican side have almost no diabetes.

Lowered labor equals not buring off dietary carbs immediately. Refined
grain means not having the bran missed in to lower the glycemic load.

> Besides, evolution doesn't care if you get a bellyache, as long as you reproduce.

Severe grain allergies on the level of peanut and shellfish allergies
are nearly unknown. What's left are the milder intolerance symptoms and
a tendency towards diabetes as we age. Evolution is much slower to weed
out the milder symptoms.

On Tue, 30 Nov 2010 03:35:41 -0600, Damaeus
> wrote:

> I wonder if it's something that's being done to the wheat in the
> processing of it.

I've been told they're breeding super wheat now... more gluten than
ever. I don't know what the purpose is though.

> Man has been eating grains for thousands of years, so
> it seems to me that intolerance of it would have been weeded out by
> evolutionary forces. I wonder what would happen if someone claiming to be
> intolerant of wheat were to grow some natural, organic wheat that has not
> been genetically modified, then mill it himself to make some kind of
> bread, thereby avoiding whatever torture the wheat goes through at Gold
> Medal or Hodgson Mill.


--

Never trust a dog to watch your food.

On Tue, 30 Nov 2010 06:37:54 -0800 (PST), Cindy Hamilton wrote:

> On Nov 30, 4:35*am, Damaeus > wrote:
>> I wonder if it's something that's being done to the wheat in the
>> processing of it. *Man has been eating grains for thousands of years, so
>> it seems to me that intolerance of it would have been weeded out by
>> evolutionary forces.
>
> Not enough time. Besides, evolution doesn't care if you get a
> bellyache,
> as long as you reproduce. (Frankly, it doesn't even care if you
> reproduce.)
>
> Cindy Hamilton

cindy, you beat me to it. maybe you'd be less reproductively successful if
you were crabby all the time from indigestion, but that's a stretch.

your pal,
blake

sf wrote:
>
> I've been told they're breeding super wheat now... more gluten than
> ever. I don't know what the purpose is though.

It should make better bread. And being higher in protein means better
nutrition per weight. That means it would be better for either the
humans that are not intolerant (95% or so of the population) plus the
livestock it's fed to.

The super rice with extra vitamin A is turning out okay. Not a panacea
but it is beneficial.

What would really be super-wheat is wheat with legume-style nitrogen
fixing bacterial colony nodules on its roots. The company that
develops that will be rich beyond the wildest dreams of avarice.

On Tue, 30 Nov 2010 16:30:01 -0800, Ranee at Arabian Knits
> wrote:

> What about people who haven't done an elimination diet and don't have
> any bad side effects or indigestion or other problems?

For starters, they wouldn't be doing an elimination diet unless there
was a problem - so either they aren't allergic to anything or
ignorance is bliss. Take your pick.

--

Never trust a dog to watch your food.

On Tue, 30 Nov 2010 16:33:24 -0800, Ranee at Arabian Knits
> wrote:

> In article >,
> sf > wrote:
>
> > On Mon, 29 Nov 2010 06:11:08 -0600, Damaeus
> > > wrote:
> >
> > > In news:rec.food.cooking, Omelet > posted on Tue, 16
> > > Nov 2010 15:17:30 -0600 the following:
> > >
> > > > I've used a rice dressing now for the past several years. Ever since I
> > > > discovered I was Gluten intolerant so the standard bread dressing went
> > > > bye bye. <g>
> > >
> > > How did your gluten intolerance remain a mystery for so long? What
> > > symptoms taught you that you are gluten intolerant?
> > >
> > My DIL discovered her gluten intolerance a year ago. Her symptom is
> > eczema.
>
> Our son had terrible eczema when we lived on the other side of the
> mountains. We did all sorts of testing for allergies and did an
> elimination diet for him, but nothing came up. When we moved here,
> although we all still battle dry skin because of the climate, his eczema
> almost entirely disappeared.
>
Not being particularly allergic to anything, I can just say I've read
or I've heard... I've heard that allergic people may move and seem
okay, but eventually they'll develop a sensitivity to something else.
I have no idea what triggered your son's eczema. It could have been
something as simple as the bath water.

--

Never trust a dog to watch your food.

On Nov 30, 3:46*am, Damaeus > wrote:
> In news:rec.food.cooking, itsjoannotjoann >
> posted on Mon, 29 Nov 2010 18:01:09 -0800 (PST) the following:
>
> > You can put the chicken raw, after taking it off the bone or even use
> > boneless chicken breasts, into the dressing mix and bake it like
> > that. *No need to pre-cook your chicken as tends to get a bit
> > rubbery. *I use the raw chunked chicken in dressing, bake it, and take
> > it to work for co-workers. *There's almost a small chunk of chicken in
> > each bite.+AKA- +AKA- +AKA- +AKA- +AKA- +AKA- +AKA- +AKA- +AKA- +AKA- +AKA- +AKA- +AKA- +AKA- +AKA- +AKA- +AKA- +AKA-
>
> I guess my paranoia about undercooked chicken leads me to want to cook it
> before baking the dressing. *I don't remember having a problem with it
> becoming rubbery, however, but I haven't made it in a while.
>
>
> Damaeus
>
>
The chicken cooks in the dressing as it bakes and it's not
undercooked. Believe me, I'd be the first one screaming in horror if
I came upon any uncooked chicken chunks in my dressing.

In news:rec.food.cooking, itsjoannotjoann >
posted on Tue, 30 Nov 2010 20:15:13 -0800 (PST) the following:

> The chicken cooks in the dressing as it bakes and it's not undercooked.
> Believe me, I'd be the first one screaming in horror if I came upon any
> uncooked chicken chunks in my dressing.

Alrighty! I'll give it a whirl, then.

Damaeus

Ranee at Arabian Knits wrote:
> Doug Freyburger > wrote:
>
>> The fun part - I've read people who assert they have no food
>> intolerances but who also assert they've never done an elimination
>> system. Nopem it does not work that way. Before I tried it I would
>> have asserted I did not have a food intolerance and that assertion would
>> have been based on lack of data. Now I have the data.

Eating a varied diet is beneficial. Most of the foodies on RFC probably
think that. Doing an eliminate and challenge experiment is nothing more
than an organized and systematic approach to eating a varied diet. Try
thinking of it in those terms. There may be a benefit but it's
something a foodie might want to try just for the fun of it. Go a
couple of weeks avoiding ingredient X then add it back in and see what
happens. Have the fun of working recipes with no X in them. Then try
ingredient Y. Do it for the joy of playing with your recipes!

> What about people who haven't done an elimination diet and don't have
> any bad side effects or indigestion or other problems?

The way your body has been as far back as you can remember is today's
normal no matter what it is. Asserting it can't be any better without
ever trying is an assertion based on lack of data. "It always was that
way" does not equal "it is currently optimal". Folks who state they
don't have any undetected intolerance assert it anyways. Do you state
today that you don't have any side effects? If a symptom has been
present your entire life how do you know?

There are more aspects than just food intolerances. At one point my
veterinarian brother asked my parents to start taking colliodal minerals
daily. His concept was farm animals are fed specific mineral mixtures
to keep them healthy to prevent veterinary medical costs and he wanted
to try it on family. He tried it on himself without ill effects. When
my parents started taking colliodal minerals their aging reversed by
years maybe even by a decade. They are now in their 80s and in failing
health but they are much better off for their age than most of their
peers. Colliodal minerals are a variation of eating a varied diet - We
never know the mineral content of grocery store veggies.

Before I discovered my previously unknown wheat intolerance I snored.
When I dropped wheat I stopped snoring. It took me months to narrow
down wheat as the culprit and I only did so because I was following
the directions on a diet system intended for weight loss. How many
people do you know who snore? How many of them think it may be the
result of a previously undetected food intolerance? Snoring is
generally not associated with what foods are eaten even by sleep study
doctors. Among the few friends I've talked into trying diet to cure
their snoring about a third cured it by going wheat free for 2+ weeks.
About a third cured it by going corn free for 2+ weeks. That's a
better cure rate than many medications. And I did it for people who had
never thought they had a food intolerance because they had no bad side
effects. None that they knew of until they gathered the data that is.

Ranee at Arabian Knits wrote:
> Doug Freyburger > wrote:
>
>> Before I discovered my previously unknown wheat intolerance I snored.
>> When I dropped wheat I stopped snoring.
>
> But it is associated with excess weight. Perhaps it was the weight
> loss that effected the change in snoring?

I can trigger snoring 3 different ways. 1) Eat wheat. 2) Gain over a
specific weight. 3) Be exhausted. Pick any one. I avoid wheat, low
carb to stay near the weight threshold, try to be well rested.

> I didn't ever snore without
> being sick from a cold until a lady with Alzheimer's ploughed into our
> car setting off our airbag. I got a deviated septum out of that and 70%
> blockage on my left nostril.

There is surgery available for that. I read up on it before I learned
what was triggered my snoring. It's supposed to be extremely painful.
A lot of folks report it was not worth the pain.

> sf > wrote:
>
> > For starters, they wouldn't be doing an elimination diet unless there
> > was a problem - so either they aren't allergic to anything or
> > ignorance is bliss. Take your pick.

It's the ignorance that's the issue. Folks who don't know tend to be
very confident that their lack of data means lack of issues.

> He doesn't believe that people have no food allergies or sensitivities without
> doing an elimination diet, but nobody would do one unless they had some
> symptom of distress.

More correctly I have seen a number of people who denied they had any
food intolerance who got better after dietary changes. And then they
liked their new health level enough they started calling their previous
normal a symptom. I have seen the same with previously unknown dietary
deficiencies - same coin different side.

Not knowing does not equal not having.

Omelet wrote:
> Damaeus > wrote:
>
>> I wonder if it's something that's being done to the wheat in the
>> processing of it. Man has been eating grains for thousands of years, so
>> it seems to me that intolerance of it would have been weeded out by
>> evolutionary forces. I wonder what would happen if someone claiming to be
>> intolerant of wheat were to grow some natural, organic wheat that has not
>> been genetically modified, then mill it himself to make some kind of
>> bread, thereby avoiding whatever torture the wheat goes through at Gold
>> Medal or Hodgson Mill.

To me the best objection to genetically modified crops is the potential
to trigger severe allergies or mild intolerances. The process inserts
proteins into the crop's genome.

> Theory is is that the MAJORITY of wheat crops grown nowadays are indeed
> genetically modified. Including "organic" crops. That is likely the
> reason. Some people can tolerate Spelt, but I cannot.

Spelt can be called wheat that is not genetically modified. Like Kamut
it is wheat that has seen much less domestication selection so it is
much closer to the original wild form. Among other differences it's
lower in gluten than regular wheat breeds.

Whatever it is in wheat that triggers my intolerance is present in spelt
and kamut. They give me the same symptoms.

> It's hardly a deadly allergy, it just makes you miserable. ;-)

In a famine I'll be in line for bread with everyone else. Starvation is
worse than my symptoms.

Ranee at Arabian Knits wrote:
> Doug Freyburger > wrote:
>
>> Not knowing does not equal not having.
>
> I did an
> elimination diet with my son, not on purpose, but because I cooked meals
> for the whole family, and though I didn't track my symptoms, I had no
> change one way or the other that was noticeable.

So you have the data. You're not guessing or asserting.

> The only food issue
> I've ever had was with abalone - it made my lips swell up like I'd
> gotten botox.

Sounds like life long avoidance is called for. Abalone is a rare
ingredient so that should not be onerous.

One time a specific type of mushroom gave me chills and visual effects.
The bright yellow ones I think they are called chanterelles. I
remember they were delicious but there's no way I'll have any in the
future. In all the years since I have only seen that type in stores a
couple of times. It is also a rare enough ingredient that should not
be onerous.

Ranee at Arabian Knits wrote:
> Doug Freyburger > wrote:
>
>> So you have the data. You're not guessing or asserting.
>
> Well, as I said, it was kind of on accident that I did that kind of
> diet

I could call my use of it incidental rather than accidental. I did it
incendentally to the Atkins process. It was in the directions and the
rest of the directions worked so I did that too. Authors of popular
books tend to put in a decade or more of effort and study before they
write their books and much of that is finding non-obvious things to do
that work better than the obvious. I didn't understand why there should
be an eliminate and challenge aspect to low carbing but worked worked
for me beyond my wildest dreams. There was a quantum leap in my health
where I didn't think I had symptoms before.

>> One time a specific type of mushroom gave me chills and visual effects.
>> The bright yellow ones I think they are called chanterelles. I
>> remember they were delicious but there's no way I'll have any in the
>> future. In all the years since I have only seen that type in stores a
>> couple of times. It is also a rare enough ingredient that should not
>> be onerous.
>
> My MIL has a theory that things we are allergic/sensitive to are more
> delicious to us. I have no idea if she is right, but I still remember
> the sweet and perfect taste of that abalone. :-)

I love mushrooms and wild mushrooms tend to have more flavor than the
domesticated ones. I certainly love morels and the ones that have a
lacey looking edge.

I've read of a theory called self innoculation. We're supposed to want
to dose ourselves with problem foods to build up our immune reactions.
I know that if I dose myself with wheat I tend to binge on ever food in
sight. One data point is not enough but I've read that a lot of people
tend to binge on their intolerance foods. Not sure how that principle
would map from mild intolerances to severe allergies.