Fw: [Mr_s_Corner] Gluten

[Guest guest]

Forwarded uncut.

Donna

----- Original Message -----

From: Judith Thamm

Mr_s_Corner

Sent: Saturday, March 01, 2003 11:35 AM

Subject: [Mr_s_Corner] Gluten

Here is a good site that mentions what you say. http://www.freedomyou.com/l

Judith.

Gluten

Crackers, shredded wheat, shake and bake, hot dog buns, pretzels, bran flakes,

donuts, pop tarts, muffins, pies, macaroni, spaghetti, stuffing, noodles,

croutons, pizza, puffed wheat, rice cakes, puffed rice, corn chips, scones,

bagels, burritos, pita, tacos, pancakes, oatmeal, whole wheat flour, granola,

biscuits, popcorn, corn starch and the list goes on. We welcome you to the world

of grains.

The impact grain has on the North American diet is nothing short of massive. One

walk through your grocery store will reveal the high percentage of shelving

space surrendered to this source of nutrition. The question that needs to be

answered is whether or not it is healthy to have the majority of our diet

consisting of grains, especially wheat products.

The average American diet consists of 150 lb. of grain products per year, making

it a large percentage of our diet. Through greater education in nutrition, most

people are now aware of how useless and destructive white flour products are to

health. Whole wheat bread is growing in popularity. When parents decide to

switch to 100% whole wheat bread with its healthy brown color, they feel good

about making a positive move in eating more healthily. They have been led to

believe that 100% Whole Wheat is exactly what it says, flour produced from a

complete kernel of wheat, nothing added, nothing taken away. They believe that

wheat is filled with nutrition, complex carbohydrates, vitamins, minerals and a

good source of protein and fiber to maintain a healthy bowel. Nothing could be

further from the truth!

GLUTEN GLUTTONS

The word gluten comes from the Greek word glue. Gluten is commonly used in

adhesives. It is a strong protein molecule that has an elastic quality which

makes it excellent for the purpose of making high bread. Gluten allows dough to

trap carbon dioxide that is produced as a byproduct in the fermentation of

yeast.

The best wheat for bread is grown in Canada, producing the highest amount of

gluten in the grain. Gluten is also added to most breads to increase its elastic

quality.

Mucus is a response to an irritant in the body. Because of gluten's rubber-like

quality, it is an extremely difficult protein to digest and break down. Celiac

Disease is a complete intolerance to gluten. The only treatment is to completely

remove gluten from their diet, then they could fully return to health and vigor.

A gluten-free diet has helped people with multiple sclerosis, schizophrenia,

rheumatoid arthritis, regional enteritis and autism. There does not seem to be

any known scientific understanding of why removing gluten from the diet can

cause complete recovery from these crippling diseases. The fact is, the proof is

in the gluten-free pudding. Dr. R. Shatin of Alford Hospital, in Melbourne,

Australia, suggests that in the case of celiac disease, damage is caused in the

small intestine and to the de-myelination of the nerve sheaths from the

intolerance to gluten. He sees a pattern in the high rate of multiple sclerosis

in Canada, Scotland and Western Ireland. All consume Canadian hard wheat, which

has the highest amount of gluten-content of any wheat in the world. In

comparison, Africans, who primarily eat millet and less wheat, have a very low

occurrence of multiple sclerosis.

In 1974, Mrs. who suffered with multiple sclerosis, removed gluten from

her diet. There was dramatic improvement. She became free from her wheelchair,

walking normally. Witnessing such dramatic changes in Mrs. ' health caused

a stir amongst the Multiple Sclerosis Society.

Research on gluten is still shrouded with questions, but there are strong

patterns that have begun to surface. Gluten is not a direct poison to the lining

of the bowel, so why it causes such trouble is still a mystery. It is theorized

that it may stimulate an immunological reaction of defense to rid the colon of

an irritant. Gluten is a large sticky molecule that is acid-forming that many

find difficult to digest.

According to Carolee Bateson-Kosh, an expert in food allergies, drawing from her

25 years of experience, she states Milk and wheat are the two most common

allergic foods... With the exception of milk, whole wheat bread is considered to

be the most mucus-forming food on earth. All foods which contain wheat, barely,

rye, oats or buckwheat contain gluten, unless stated to be gluten-free. Rice,

millet, corn, spelt, soy flour and wheat germ are examples of some grains and

grain products that are gluten-free.

PROCESSED TO DEATH

Wheat was a common part of people's lives during the time of Christ. We can

picture the Israelites sowing seeds in the fields, reaching into their pouches

to throw kernels of wheat onto the cultivated soils. The soil would then be

lightly brushed to cover the seed with a thin layer of earth. At harvest time,

with the swinging of a sickle, the wheat was bound in sheaves and carted to the

threshing floor, a large circular area of hard ground often 100 feet in

diameter. Because of the law of God, unmuzzled oxen would be led onto the

threshing floor to trample out the grain. After this process was complete, the

winnowing would begin. Evening was the best time, just as pictured in the Book

of Ruth, with a soft, warm breeze blowing. With a broad shovel, the grain would

be thrown into the wind, the chaff blowing away, leaving behind the precious

kernels of wheat.

When flour was needed for bread, two Israelite women would sit down on the dusty

ground with a small mill, two feet in diameter between them. This mill would be

a simple construction of two circular stones, one on top of the other. The top

stone would have a hole where the grain would be poured. The women would grasp

the handle and turn it, grinding fresh flour for the evening meal. If there were

time, leaven would be used in the baking, but was often left out, producing

heavy, unleavened bread that is still baked in the Middle East today.

Wheat, barley and spelt were used in the flours that made this important

mainstay. Then Jesus declared, " I am the bread of life. He who comes to me will

never go hungry, and he who believes in me will never be thirsty ( 6:35).

They understood what He meant, a source of nourishment, health and blessing.

HIGH-TECH WHEAT

We now enter into a sterile environment where men and women in bright white lab

coats manipulate the genetic codes of wheat so that it may be able to grow in

impoverished soil filled with pesticides and chemicals. These new Super Grains

must be resistant to disease. Natural wheat would be too weak and malnourished

to withstand the plagues of nature that haunt mass production. The wheat is then

harvested and taken to the mill where the germ is separated because its delicate

oil would cause the flour to taste rancid. Synthetic vitamins and minerals are

added to the bread, making up for the loss of the germ, the most nutritious part

of the wheat. If it is whole wheat, it is ground to a fine talcum powder through

many rollers. The finer the flour the better the bread is able to have a soft,

spongy texture that the consumer has grown to love and demand. In many cases,

extra gluten is added with other preservatives and additives to enhance texture

and preserve the bread's appearance of freshness. Color is added to give Whole

Wheat that dark nutritious look. Unsuspectingly, your are eating mostly white

flour, a substance so refined that a diet of it will kill laboratory rats in

less than 60 days.

Talcum powder does not work well with the way God has created the colon. When we

eat stone ground wheat or any grain for that matter, the particles have sharp,

rough edges which help sweep the colon wall. When wheat is ground to such a fine

texture the particles are round and stick to one another, becoming deadly in the

bowel. A sticky goo that impacts itself on the side of the colon wall, creating

irritation and possible colon cancer. Canadians have the highest rate of colon

cancer in the world.

THE COMPLEX CARBOHYDRATE SCANDAL

In 1992, Health and Welfare Canada issued Canada's Food Guide to Healthy Eating.

It was a beautifully illustrated diagram of the four food groups, represented by

a four layered multicolored rainbow. The highest and largest layer represented

grain products such as white pasta, white pancakes, white rice, white bread,

white bagels, a tiny bran muffin, and at the very bottom of the rainbow, two

loaves of brown bread. The second layer of the rainbow is fruits and vegetables.

The third layer is milk products and lastly is the meats and alternatives. The

food guide recommends 5-12 servings of grain per day, the equivalent of 12

slices of bread. In the vegetable and fruit section, 5-10 servings of fruit or

vegetables are recommended. A half cup of juice was considered one serving. In

other words, 12 slices of highly concentrated food and 2 to 5 cups of

high-water-content fruit juice would be considered a perfectly balanced diet.

The guide elevates grain products, especially white flour, to the king position

of all foods. The only pot at the end of this rainbow is the one you sit on when

suffering with constipation.

Why elevate a sticky, non-nutritious, gluten-filled, allergy-causing product to

being the main dietary component for Canadians. It is largely to do with a

complete misunderstanding of complex carbohydrates.

Let us unveil some simple mysteries to make complex carbohydrates simple to

understand.

Whole wheat bread is believed to be a superior form of energy because like most

starches, it is slow in breaking down into glucose, the pure energy the body

uses. This is untrue with bread, especially with white flour, because of the

milling and heating of bread. The breakdown of complex carbohydrates into simple

sugars begins in chewing, through the amylase released in the saliva. Whole

wheat bread whacks the bloodstream with glucose more quickly than white sugar,

raisins, orange juice, bananas, or apples. (Refer to Blood Glucose Response

Chart on page 49.) For most, this information will come as a complete shock, yet

to a diabetic, blood glucose response information is essential to their

survival.

Fruit is one of the finest foods for releasing the fuel the body needs

gradually, without resulting in the all-too-familiar crash that comes after a

glucose high.

BEATING A DEAD HORSE

If you eat a diet high in bread and cooked grains, your pancreas is probably

three times its normal size. Cooked concentrated food forces the pancreas to

produce enzymes that are completely deficient in a cooked-food diet. Bread is

one of the hardest foods to digest. It offers no help in the form of enzymes,

demanding a weary pancreas into overdrive which can result in sickness and

disease.

Enzymes are vital to every chemical reaction in the body. When you force the

enzymes in your body to concentrate on digesting concentrated, dead food, you

are taking them away from other tasks that need to be performed to maintain

optimum health.

Being in the health and nutrition field, we rub shoulders with many vegetarians

who eat no animal products. We have been surprised to find many of them sickly,

pale and suffering from ill health. Should they not be brimming with health,

eating a diet free from fatty meats and dairy products? In talking to them, we

discovered that they had replaced a high-meat intake with heavy, starchy cooked

foods. In our opinion, it would be better for them to go back to eating meat

rather than eating such a mucus-forming, high-starch diet. We believe that grain

does have a place in a healthy diet, however, the majority of what you eat

should be raw, enzyme-filled, easily digestible fruits, vegetables and sprouts.

There are some excellent, high-quality breads on the market today. Our first

recommendation is manna bread, a sprouted grain bread that has been slowly baked

at a low temperature. It is absolutely fabulous in flavor with a cake-like taste

and texture. Its natural sweetness comes from the breaking down of complex

carbohydrates and gluten into simple sugars. Stone ground rye breads such as

pumpernickel are also excellent. Amaranth, millet and more uncommon grain breads

can be found at your local health food store. Hopefully, these high quality

breads will begin to make their way into grocery stores as people become more

educated. Making your own flours fresh in small batches and baking your own

bread is the best, but do not fall into the trap of overeating even the good

quality breads.

Bread is a funny thing. It sneaks up on your diet, and before you know it, it is

a major part. It would be fine if we were living 2,000 years ago, burning large

amounts of calories because of an active lifestyle. Men and women's hands were

callused, and they needed these solid rich foods to sustain them through a long

day's work. Fruit is more suited to the calories you burn driving a car. Much

more suited than a ham on rye. Eating concentrated foods without physical

activity will result in eroded health.

The mucus-forming effect of grain can be reduced by chewing it well and not

mixing it with sugars or fruits.

It is best to reduce or remove bread and grains in the diet if you have a health

problem. Bread or any grain interferes with the healing process. If you avoid

bread for a few weeks, then eat it, the sinuses stuff up within minutes. It will

then take up to 24 hours for the sinuses to clear. This sinus-clogging effect

occurs only after fasting or living for a time on a raw food diet.

------------------------

Don't have the source readily available, but it has been found that gluten

is one of the main and quite often the main ingredient that kills over a

period of time. Very good population control recipe using gluten.