Wheat

[Guest guest]

Hi Tim

thanks 4 info--may i ask another question

how about Oak meal?,oat bran? and breakfast cereal w/raisins?can those cause allergic reactions and affect lymphs + immunity?

thanks---dave lam wrote:

 

Some years ago I noticed certain products at Whole Foods said on the label, "No Wheat." I thought what a shame it was that some folks must be allergic to wheat. Some while later I was eating a pretty narrow diet to lose weight. I went for a while without eating crackers, breads, or pasta. One day when I ate a piece of bread I was amazed to notice my lymph nodes under my jaw swelling up...I realized that I was one of those who was allergic to wheat! I find it is, with me, just a subtle reaction but it is enough of one to make me want to avoid wheat. I wonder how many folks out there, similarly, just have a mild reaction to it and eat it without realizing the problem. One thing I always notice is that the dark circles under my eyes diminish and all but disappear when I get off wheat.

 

Best,

Tim

 

ps, After watching Dan Rather I used to think about emailing him and mention he could probably get rid of the dark circles under his eyes if he wd just get off wheat.Nicole Quoss <quossnr wrote:

So, is anything good for us anymore? It seems like there is a bad book out there for just about everything. I have been a vegetarian for almost 20 years, and have always thought that I ate well, but now I'm hearing about wheat being bad, and soy messing with your thyroid...and everything else. Not to mention that things that are thought to be good for you, are usually proven otherwise later on down the road. But then someone usually comes back and writes a book about how they are good for you again. Is there anything that is good for us, or should we all stop eating altogether? Is anyone else here confused?

[Guest guest]

Hey Tim

You just incouraged me to go on a wheat fast. I will see what happens and keep you posted. Its funny though when I go on a water or juice fast. bread products is what I most crave. that could mean I am alergic to it, we feel bad without a product and feel better with it. so for now on for a while no wheat...... jennie........ Im always experimenting

[Guest guest]

Great Jennie! I've always heard that the things we crave are the very things the body is trying to eliminate.

I look forward to hearing...

 

Timjennie spooner <jhspooner2003 wrote:

 

>>>Hey Tim

You just incouraged me to go on a wheat fast. I will see what happens and keep you posted. Its funny though when I go on a water or juice fast. bread products is what I most crave. that could mean I am alergic to it, we feel bad without a product and feel better with it. so for now on for a while no wheat...... jennie........ Im always experimenting<<<

 

 

[Guest guest]

Rubman on the Hidden Dangers of Wheat

 

Did you know that grains are actually among the first "processed foods" in the human diet? They didn’t become a dietary staple until the agricultural revolution began in the mid-19th century. Unlike meat, seafood, fruits and vegetables, grains aren’t typically eaten in their natural state -- rather, they’re first milled (processed) to help make them more digestible. Even with processing, many grains often present difficulties, says Daily Health News contributing editor Andrew Rubman, ND. And, he adds, wheat -- of all the grains -- is actually one of the most challenging foods in our modern diet. It often is the culprit behind an array of digestive, allergic and autoimmune problems.

When experts discuss digestive problems associated with wheat, it is usually within the context of celiac disease -- a serious autoimmune disease in which people cannot tolerate gluten, a protein in wheat, rye and barley. In truth though, many -- maybe even most -- people have trouble digesting wheat. This is because gluten damages the tissue that lines the digestive tract of nearly all mammals, Dr. Rubman explains.

WHAT MAKES WHEAT TOUGH TO SWALLOW The mucosal walls of a healthy digestive tract are lined with tiny fingerlike protrusions called villi, which facilitate the absorption of nutrients from food, explains Dr. Rubman. Gluten causes degenerative changes in the villi, impairing their function. Once damaged, the villi are less able to absorb nutrients from food, which leads to assorted problems, including fatigue, abdominal bloating and water retention. This slows the metabolism, causing sluggish digestion and accumulation of waste. Over time, this can lead to what Dr. Rubman calls "leaky gut syndrome," in which intestinal walls deteriorate and become more permeable, allowing waste, toxins, bacteria and partially digested food particles to escape into circulation and cause inflammatory damage elsewhere in the body.

If you are having digestive difficulties, especially IBS and abdominal bloating, wheat may be the cause. Dr. Rubman suggests that a good way to find out whether this is so is to completely eliminate wheat from your diet for two weeks. You may find yourself craving wheat and you may also notice an increase in digestive disturbances in the first few days, both of which will slowly subside and eventually vanish. After two weeks, try a single serving -- a small bowl of pasta, a sandwich on whole-wheat bread or some cereal -- and monitor how your body responds over the next 24 hours. Pay particular attention to such symptoms as cramping, nausea and intestinal gas. This self-test will give you information about how your body tolerates gluten. Trial and error can identify how often -- and in what quantities -- you can consume it without ill effects. Dr. Rubman says that this provides better information even than the conventional blood and saliva tests your

doctor would order. Such tests are often unable to demonstrate early onset wheat intolerance, and are more useful at diagnosing celiac disease once it has advanced to the point where your body has developed certain antibodies, at which point you should quit eating wheat altogether.

DR. RUBMAN’S SOLUTION: MODERATION Most people would feel better if they ate less wheat -- but if you don’t have celiac disease or are otherwise intolerant of wheat, Dr. Rubman says it is fine to enjoy it in moderation. He advises against eating it daily, recommending instead that you work with your body’s natural digestive cycle. It takes about 72 hours for the lining of an average person’s intestine to turn over, exposing a new layer of healthy mucosa and a new set of healthy villi, which are ready to deal with a new onslaught of gluten. This means that you can safely consume grains every three days, more or less, depending on your individual susceptibilities and how healthy the rest of your diet is. Noting that he lives in an area renowned for its Italian culinary influences and restaurants, Dr. Rubman told me that he personally enjoys pasta as his grain-based food of choice, eating it an average of twice a week.

Source(s): Andrew Rubman, ND, medical director, Southbury Clinic for Traditional Medicines, Southbury, Connecticut, www.naturopath. org.