headaches - dawne

[Guest guest]

Hi Dawne,

 

It is the flour (white or wheat) because it is processed, and it is

also the gluten:

 

.. Avoid grains that are considered high-glycemic foods. They force a

sharp rise in insulin production, as their sugars are absorbed by the

intestines too quickly and cause a hormonal imbalance in the body. Examples

of high-glycemic grains are corn chips, white and wheat breads, instant

processed grain mixes (i.e., puffed wheat), cakes, pies, pastry, processed

breakfast cereals, instant grain cereals, white rice and white flour pastas.

 

.. Avoid breads containing yeast. People can have food allergies to bread

because breads ferment in our bodies, and become food for germs and fungus

normally present in the intestine. Germs and fungus will produce alcohol

from breads. If you eat a lot of bread, your body can make up to half an

ounce of alcohol in your intestine every day. Alcohol is toxic because it

interferes with many different enzymes in your body. Alcohol has a

particularly bad effect on a group of enzymes that are the main workers in

the body's detoxification system. Alcohol also interferes with the activity

of key enzymes in the transformation of fatty acids into hormones. This is

one of the main reasons why people who daily eat a lot of bread made with

yeast or drink alcoholic beverages, may have hormonal imbalances. e.g.,

severe menopausal symptoms, enlarged prostate....etc., and skin problems.

 

A long time ago someone figured out that wheat flour could be leavened with

some of the residue from the wine-making process, and subsequently the

residue from the leavening could be passed on in the dough, some of which

could be saved as a " starter " to make more dough. The particular fungus in

question constitutes a large fungal family called yeasts. So please avoid

breads made with yeast.

 

It may be prudent to consume types of bread that cause less food allergies.

These would be breads made from whole rye and leavened with lactobacillus.

Also, try unleavened breads that contain no flour, yeast, sugars or oils,

and only include the fiber and germ of the whole grain. They are made from

sprouted grains, slightly chopped, molded to a loaf and either sun-dried or

baked at a very low temperature. The grains are usually some combination of

sprouted spelt, millet, flax, oats, kamut, amarauth or quinoa.

 

Carol

 

 

 

Mon, 23 Aug 2004 15:44:50 -0700 (PDT)

Just Dawne <justdawne

 

Thanks Carol for the article. Breads have always been the big

hurdle for me. There was a time when I ate them 3 times a day.

It was part of each meal. Now I usually have bread once a day

or not at all.

 

Cookies, chocolate and donuts? OK, I can do that. I never drank

coffee so that's easy and I'm already off soda. If I understand

the article brown rice is ok and white rice isn't. Ok, I can

handle that.

 

By any chance do you know what the problem is with breads and

pastas? Is it the yeast in bread? The type of flour? I never

eat white bread anyway. What about homemade pastas? Or is the

general problem the carbs?

 

Thanks again,

dawne