LymeNet Flash: For you that are gluten sensitive

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»	LymeNet Flash » Questions and Discussion » Medical Questions » For you that are gluten sensitive

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Topic: For you that are gluten sensitive

Crawgir1
LymeNet Contributor
Member # 40229

posted

I've been reading a lot about a lot of you being gluten sensitive, and I've been wondering if you have tried the old fashioned methods of soaking grains.

Our forefathers learned that soaking and fermenting makes grains and dairy more nutritious and digestible, and with the advent of "produced" food, people have forgotten these techniques. I used to have a lot of symptoms related to eating wheat until I started using the "slow" methods of traditional cooking that Wardee teaches at this website I stumbled upon about a year ago.

If you want to look into it, there is a free 5 video course trial available at this wonderful website I now subscribe to monthly for $10/month. http://gnowfglins.com/

I can now eat dairy and grains without any problems as long as I prepare them myself with these methods. [Smile]

Posts: 123 | From Pawleys Island SC | Registered: Mar 2013 | IP: Logged |

chootik
LymeNet Contributor
Member # 11221

posted

Thanks for this post!

Gut issues can be very hard to fix. I will def. check this out!

Posts: 247 | From Ca | Registered: Feb 2007 | IP: Logged |

Razzle
Frequent Contributor (1K+ posts)
Member # 30398

posted

This will not work for those with Celiac Disease or a true Wheat Allergy.

--------------------
-Razzle
Lyme IgM IGeneX Pos. 18+++, 23-25+, 30++, 31+, 34++, 39 IND, 83-93 IND; IgG IGeneX Neg. 30+, 39 IND; Mayo/CDC Pos. IgM 23+, 39+; IgG Mayo/CDC Neg. band 41+; Bart. (clinical dx; Fry Labs neg. for all coinfections), sx >30 yrs.

Posts: 4167 | From WA | Registered: Feb 2011 | IP: Logged |

girl
LymeNet Contributor
Member # 18022

posted

I'm thinking that the wheat that was used back then wasn't "hybridized" as it is today.

Posts: 631 | From the south | Registered: Nov 2008 | IP: Logged |

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