This topic contains 4 replies, has 3 voices, and was last updated by Lori Quandt farmwife67 7 years, 10 months ago.

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  • #8185
    Norbert Banaszak jr
    redbird
    Member

    After over 40 years of suffering many symptoms/problems I recently discovered by accident that I have CD.  After going on the traditional GF diet my wife has discovered she also has CD.  Her father kept it hidden from others.  I had never considered bread/flour/gluten to be a problem because in my many doctor experiences it was always something mental like anxiety,IBS,etc…..truly BS!  I even went to a “Gastro” for the scope routine and had them tell me to go on the BRAT diet to stop my Diahrrea…..that is;   Bananas, white Rice, Applesauce and TOAST????  He sure made some good money when he removed my Gallbladder!!  So I never in all those years considered quitting bread/gluten. Even at times when sick my wife would say, ” you have to eat something!  How about a little toast with butter or a chicken pot pie.  None of my many doctors ever even mentioned anything about gluten sensitivity and that's with all my close relatives from my mother down showing the symptoms and having the same family doctor!  In Oct 2011, I was in serious brain fog distress and waking up nutty early in the morning  in addition to the gut and many other health issues and I was about to come unglued when I went on the internet and found an article in Huffpost by Dr. Mark Hyman about gluten killing us, then found Dr. Osborne on several sites. I got off all gluten immediately according to the traditional GF diet and within three days everything began to quickly reverse. No more “D” or brain fog, etc.  Only a few set-backs with hidden gluten since then. It doesn't seem (symptom wise) that we are adversely affected by the “other” grains but may eventually go “grainless” because of the possible silent effect.   We started out a little wrong with the websites that inform about gluten free substitutes and have a good stock of alternative  Pamela's gluten free bread mix and flour in bags and won't just throw them out. Besides that, Pamela's products taste better and bake better than the regular wheat flour!   I have read many stories on other sites and have found one explanation for sure that will support Dr. Osborne's expert advice of avoiding all grains.  While many of us don't seem to have a problem with the alternative grains likely many do, but there is a also a contamination problem with them.  Even if we are “told” that those grains/flours are gluten free it is likely false unless we are lucky. How so?  A simple but not obvious reason unless you are a farmer!  One lady I found on the internet was still sick after a year and concluded there had to be a reason and deeply investigated a substitute rice flour geneology.  The processor had no cross contamination in their factory because they didn't process any wheat or related grains at all. She found the contamination in the grain at the farm level but the farmer said, ” that's impossible, we don't have any wheat fields within 100 miles of here and I tell the processor we are wheat/gluten free here”!    Well after deep digging she found that the very  expensive “harvesting equipment” is not owned by a farmer but a contractor that goes all over farming country harvesting for “ALL” the farms, including the wheat fields. There is where you will get the wheat contamination into all the other grains and none of the farmers can afford to own dedicated harvesting equipment for just their gluten free grains!  If you are lucky the grain you are consuming came from a harvester that was washed of wheat grain before harvesting your grain but they don't do that on purpose…..just luck or a very heavy rain!   The EZ Gluten tests kits you can buy to test your suspected foods are showing that appx. 45% of the supposed GF flours and processed GF foods actually have measureable gluten amounts that will harm many of us as related by folks on GlutenZAP!

    Thanks Dr. Osborne for all the help,   Norb

     

    #9572
    Lori Quandt
    farmwife67
    Member

    Being a farmer I had to chime in on this one. It isn't true that farmers can't afford the expensive harvesting equipment. Some farmers do not own their combines (Harvester), but most do where I live.  However, most farmers around here grow wheat as well as soys, corn (possibly dry beans of many types). Also, washing your combine or a heavy rain is not going to wash away all of the wheat. The wheat runs through inside of the machine and water can't get to all of the parts the grains touch. It is very true if something is harvested on the same machine as wheat there is NO way to guarantee it isn't contaminated. However, the combine is not the only problem, storage bins and trucks used to haul the grains are used by both wheat and other grains.  I don't believe cross contamination is the only factor in not eating grains, but you are correct to worry about this.  

    Lori

    #9618
    Norbert Banaszak jr
    redbird
    Member

    Getting very close now to being totally grain free,  just a little rice flour for breading,crust and not very often.  Not having any bad reaction to it at all but will even stop that when we use up the expensive supply I ordered from Amazon and won't order any more. My wife found out she has this gluten problem after both us eating this GF diet and getting accidentally “gluttoned”. She got hit with the “D” even faster and worse than me?    She made some good navy beans yesterday and didn't even fight eliminating her favorite cornbread, I wouldn't have believed that would happen without me ranting about using the grain-cornmeal?  We did as Dr. O instructed about allowing the beans to soak for over 36 hours and no problems and virtually no gas either…WOW!      With the near true GF Diet and  the “NOW FOODS- True Calm supplement”  I'm feeling great and the sleep/anxiety/brain fog has lifted……Teriffic…..Thanks Dr. O and others here!

    #9642
    Kate Osborne
    Peter Osborne
    Keymaster

    Awesome Redbird!  Thanks for the update!

    #9649
    Lori Quandt
    farmwife67
    Member

    That's fantastic, so glad to hear the good news! After you are done with your rice flour, I just wanted to tell you I use almond flour to bread meat and things like zuchinni and it is really good. My family all love it. (I have very fussy 18 year sons that love it too) I season it with whatever seasoning you like, dip my meat in egg and then in the seasoned “crumbs” and it is great! Nuts online has an organic almond flour (the unblanched kind) that is not as fine as the others and for breading things I think it tastes best. For baking I used the blanched because it is more fine and soft like flour. Best wishes and I hope you keep improving, so thankful you wife is on board also!  (nutsonline.com also sells gluten free beans)

    Best wishes,

    lori

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