Re: A: inflammation and foods

[Guest guest]

Hi !

I'm responding with no researched info for you, but wonder if the "wheat issue" has anything to do with hybridizing and/or genetic modifying of the plant. Perhaps it is not the same creature it was 100 years ago?

, NDHealing Heart Natural Health Center, LLP362 NE Clay Ave.Bend, OR 97701(541) 330-0334

From: jblacknd@...Reply- To: Subject: Re: Q: inflammation and foodsDate: Thu, 9 Mar 2006 15:33:10 EST

Hi Everyone,

I am working on final revisions of the cookbook and I am wondering if any of you have any input. I am refining some things and can't really find good documented research on a few things and I am wondering if you have any articles or ideas supporting my claims.

Why is wheat a common allergen? How does it increase inflammation? Because we have eaten it too much - 3 meals per day and in everything? But in my research, our culture has eaten wheat for 100-200 years with no problems until recently. Unless problems have been undetected and people just have lived with problems until recently.

There is a lot of research on celiac disease and wheat intolerance, but it doesn't really tell people why people have developed a wheat intolerance or why it increases inflammation.

Why does citrus cause inflammation?

Why is honey or brown rice syrup better than unprocessed cane juice or molasses?

Thank you so much for your time.

Black, N.D.Family Practice, Chronic DiseaseA Family Healing Center, LLC2270 NE Mc Ln. Suite AMcMinnville, OR 97128Phone: (503) 883-0333 Fax: (503) 883-0330

[Guest guest]

This is the 3rd time I will try to send this email. keeps bouncing me

back.

I recall from my days as a student in Agriculture, that the wheat currently

grown in Canada has 6 genes, but wheat originally had only 4. The increase

was due to selective breeding, not genetic modification. I believe durum

wheat still has only 4 genes. You may want to check this info, as it was

almost 20 years ago that I studied this! If you are interested, I suggest

calling the University of Manitoba, in Winnipeg Manitoba. The faculty of

Agriculture used to (and probably still does) have a wheat breeding program

and could provide you will some details.

Loreen Dawson, ND

Sechelt, BC

Family Medicine

Quoting <heartofhealing@...>:

>

>

> Hi !

> I'm responding with no researched info for you, but wonder if the " wheat

> issue " has anything to do with hybridizing and/or genetic modifying of the

> plant.  Perhaps it is not the same creature it was 100 years ago?

>

>

>

>

>

>

> , ND

> Healing Heart Natural Health Center, LLP

> 362 NE Clay Ave.

> Bend, OR  97701

> (541) 330-0334

>  

>  

>

>

> From: jblacknd@...

> Reply-

>

> Subject: Re: Q: inflammation and foods

> Date: Thu, 9 Mar 2006 15:33:10 EST

>

>

>

> Hi Everyone,

>  

>

> I am working on final revisions of the cookbook and I am wondering if any of

> you have any input.  I am refining some things and can't really find good

> documented research on a few things and I am wondering if you have any

> articles or ideas supporting my claims.

>  

> Why is wheat a common allergen?  How does it increase inflammation?  Because

> we have eaten it too much - 3 meals per day and in everything?  But in my

> research, our culture has eaten wheat for 100-200 years with no problems

> until recently.  Unless problems have been undetected and people just have

> lived with problems until recently. 

> There is a lot of research on celiac disease and wheat intolerance, but it

> doesn't really tell people why people have developed a wheat intolerance or

> why it increases inflammation. 

>  

> Why does citrus cause inflammation?

>  

> Why is honey or brown rice syrup better than unprocessed cane juice or

> molasses? 

>  

> Thank you so much for your time.

>  

> Black, N.D.

> Family Practice, Chronic Disease

>

> A Family Healing Center, LLC

> 2270 NE Mc Ln. Suite A

> McMinnville, OR 97128

> Phone: (503) 883-0333

> Fax: (503) 883-0330

>

>

>

[Guest guest]

This is the 3rd time I will try to send this email. keeps bouncing me

back.

I recall from my days as a student in Agriculture, that the wheat currently

grown in Canada has 6 genes, but wheat originally had only 4. The increase

was due to selective breeding, not genetic modification. I believe durum

wheat still has only 4 genes. You may want to check this info, as it was

almost 20 years ago that I studied this! If you are interested, I suggest

calling the University of Manitoba, in Winnipeg Manitoba. The faculty of

Agriculture used to (and probably still does) have a wheat breeding program

and could provide you will some details.

Loreen Dawson, ND

Sechelt, BC

Family Medicine

Quoting <heartofhealing@...>:

>

>

> Hi !

> I'm responding with no researched info for you, but wonder if the " wheat

> issue " has anything to do with hybridizing and/or genetic modifying of the

> plant.  Perhaps it is not the same creature it was 100 years ago?

>

>

>

>

>

>

> , ND

> Healing Heart Natural Health Center, LLP

> 362 NE Clay Ave.

> Bend, OR  97701

> (541) 330-0334

>  

>  

>

>

> From: jblacknd@...

> Reply-

>

> Subject: Re: Q: inflammation and foods

> Date: Thu, 9 Mar 2006 15:33:10 EST

>

>

>

> Hi Everyone,

>  

>

> I am working on final revisions of the cookbook and I am wondering if any of

> you have any input.  I am refining some things and can't really find good

> documented research on a few things and I am wondering if you have any

> articles or ideas supporting my claims.

>  

> Why is wheat a common allergen?  How does it increase inflammation?  Because

> we have eaten it too much - 3 meals per day and in everything?  But in my

> research, our culture has eaten wheat for 100-200 years with no problems

> until recently.  Unless problems have been undetected and people just have

> lived with problems until recently. 

> There is a lot of research on celiac disease and wheat intolerance, but it

> doesn't really tell people why people have developed a wheat intolerance or

> why it increases inflammation. 

>  

> Why does citrus cause inflammation?

>  

> Why is honey or brown rice syrup better than unprocessed cane juice or

> molasses? 

>  

> Thank you so much for your time.

>  

> Black, N.D.

> Family Practice, Chronic Disease

>

> A Family Healing Center, LLC

> 2270 NE Mc Ln. Suite A

> McMinnville, OR 97128

> Phone: (503) 883-0333

> Fax: (503) 883-0330

>

>

>

[Guest guest]

Thank you all for commenting on the wheat aspect. Does anyone have any ideas about pork's inflammatory qualities compared to red meat such as beef??? If you are eating both organic sources is there any difference in quality between pork and beef. I want to say that beef is healthier in general, but don't really know concrete evidence on that one either.

In Health,

Black, N.D.Family Practice, Chronic DiseaseA Family Healing Center, LLC2270 NE Mc Ln. Suite AMcMinnville, OR 97128Phone: (503) 883-0333 Fax: (503) 883-0330

[Guest guest]

Thank you all for commenting on the wheat aspect. Does anyone have any ideas about pork's inflammatory qualities compared to red meat such as beef??? If you are eating both organic sources is there any difference in quality between pork and beef. I want to say that beef is healthier in general, but don't really know concrete evidence on that one either.

In Health,

Black, N.D.Family Practice, Chronic DiseaseA Family Healing Center, LLC2270 NE Mc Ln. Suite AMcMinnville, OR 97128Phone: (503) 883-0333 Fax: (503) 883-0330

[Guest guest]

, I actually remember our nutrition teacher a couple years ago stating that pork actually contains less arachidonic acid than beef, therefore making it less inflammatory. We always associate pork with so much saturated fat, but it may not be all bad...especially if organic. I'll see if I can find any concrete evidence to back that up. Hope you are well. Amy Chadwick, ND4, NCNMOn Mar 13, 2006, at 3:19 PM, jblacknd@... wrote: Thank you all for commenting on the wheat aspect.  Does anyone have any ideas about pork's inflammatory qualities compared to red meat such as beef???  If you are eating both organic sources is there any difference in quality between pork and beef.  I want to say that beef is healthier in general, but don't really know concrete evidence on that one either.   In Health,   Black, N.D.Family Practice, Chronic DiseaseA Family Healing Center, LLC2270 NE Mc Ln. Suite AMcMinnville, OR 97128Phone: (503) 883-0333 Fax: (503) 883-0330

[Guest guest]

, I actually remember our nutrition teacher a couple years ago stating that pork actually contains less arachidonic acid than beef, therefore making it less inflammatory. We always associate pork with so much saturated fat, but it may not be all bad...especially if organic. I'll see if I can find any concrete evidence to back that up. Hope you are well. Amy Chadwick, ND4, NCNMOn Mar 13, 2006, at 3:19 PM, jblacknd@... wrote: Thank you all for commenting on the wheat aspect.  Does anyone have any ideas about pork's inflammatory qualities compared to red meat such as beef???  If you are eating both organic sources is there any difference in quality between pork and beef.  I want to say that beef is healthier in general, but don't really know concrete evidence on that one either.   In Health,   Black, N.D.Family Practice, Chronic DiseaseA Family Healing Center, LLC2270 NE Mc Ln. Suite AMcMinnville, OR 97128Phone: (503) 883-0333 Fax: (503) 883-0330

[Guest guest]

Here's some data and a reminder of what I heard in nutrition. Pork meat has lower levels of AA than beef but the visible fat portion of pork has higher levels, so as long as you remove the fat, pork is overall lower. Also, if you're just looking at arachidonic acid as a marker, poultry is really high. I'm sure the research below was not done on grass fed organic animals, so that adds another wrinkle. My opinion - all meat should be eaten organic, free range, and in small quantities compared to veggies, and a variety of meat should probably be eaten for a variety of fat type concentrations...and flavor. We can't ever forget flavor!   Lipids. 1998 Apr;33(4):437-40. Related Articles, Links    Contribution of meat fat to dietary arachidonic acid.    Li D, Ng A, Mann NJ, Sinclair AJ.    Department of Food Science, RMIT University, Melbourne, VIC, Australia.    Arachidonic acid (AA) in the diet can be efficiently absorbed and incorporated into tissue membranes, resulting in an increased production of thromboxane A2 by platelets and increased ex vivo platelet aggregability. Results from previous studies have shown that AA is concentrated in the membrane phospholipids of lean meats. However, the concentration of AA in the visible fat portion of meats also may be significant despite being ignored in most studies. The aim of this study was to accurately quantitate the AA content of visible fat and the lean portion of beef, lamb, pork, chicken, duck, and turkey. The visible fat of meat contained a significant quantity of AA, ranging from 20 to 180 mg/100 g fat, whereas the AA content of the lean portion of meat was lower, ranging from 30 to 99 mg/100 g lean meat. Beef and lamb meats contained lower levels of AA in both the visible fat and lean portion than that from the other species. The highest level of AA in lean meat was in duck (99 mg/100 g), whereas pork fat had the highest concentration for the visible fats (180 mg/100 g). The lean portions of beef and lamb contained the higher levels of n-3 polyunsaturated fatty acids (PUFA) compared with white meats which were high in AA and low in n-3 PUFA. The present data indicate that the visible meat fat can make a contribution to dietary intake of AA, particularly for consumers with high intakes of fat from pork or poultry meat.On Mar 13, 2006, at 3:19 PM, jblacknd@... wrote: Thank you all for commenting on the wheat aspect.  Does anyone have any ideas about pork's inflammatory qualities compared to red meat such as beef???  If you are eating both organic sources is there any difference in quality between pork and beef.  I want to say that beef is healthier in general, but don't really know concrete evidence on that one either.   In Health,   Black, N.D.Family Practice, Chronic DiseaseA Family Healing Center, LLC2270 NE Mc Ln. Suite AMcMinnville, OR 97128Phone: (503) 883-0333 Fax: (503) 883-0330

[Guest guest]

Here's some data and a reminder of what I heard in nutrition. Pork meat has lower levels of AA than beef but the visible fat portion of pork has higher levels, so as long as you remove the fat, pork is overall lower. Also, if you're just looking at arachidonic acid as a marker, poultry is really high. I'm sure the research below was not done on grass fed organic animals, so that adds another wrinkle. My opinion - all meat should be eaten organic, free range, and in small quantities compared to veggies, and a variety of meat should probably be eaten for a variety of fat type concentrations...and flavor. We can't ever forget flavor!   Lipids. 1998 Apr;33(4):437-40. Related Articles, Links    Contribution of meat fat to dietary arachidonic acid.    Li D, Ng A, Mann NJ, Sinclair AJ.    Department of Food Science, RMIT University, Melbourne, VIC, Australia.    Arachidonic acid (AA) in the diet can be efficiently absorbed and incorporated into tissue membranes, resulting in an increased production of thromboxane A2 by platelets and increased ex vivo platelet aggregability. Results from previous studies have shown that AA is concentrated in the membrane phospholipids of lean meats. However, the concentration of AA in the visible fat portion of meats also may be significant despite being ignored in most studies. The aim of this study was to accurately quantitate the AA content of visible fat and the lean portion of beef, lamb, pork, chicken, duck, and turkey. The visible fat of meat contained a significant quantity of AA, ranging from 20 to 180 mg/100 g fat, whereas the AA content of the lean portion of meat was lower, ranging from 30 to 99 mg/100 g lean meat. Beef and lamb meats contained lower levels of AA in both the visible fat and lean portion than that from the other species. The highest level of AA in lean meat was in duck (99 mg/100 g), whereas pork fat had the highest concentration for the visible fats (180 mg/100 g). The lean portions of beef and lamb contained the higher levels of n-3 polyunsaturated fatty acids (PUFA) compared with white meats which were high in AA and low in n-3 PUFA. The present data indicate that the visible meat fat can make a contribution to dietary intake of AA, particularly for consumers with high intakes of fat from pork or poultry meat.On Mar 13, 2006, at 3:19 PM, jblacknd@... wrote: Thank you all for commenting on the wheat aspect.  Does anyone have any ideas about pork's inflammatory qualities compared to red meat such as beef???  If you are eating both organic sources is there any difference in quality between pork and beef.  I want to say that beef is healthier in general, but don't really know concrete evidence on that one either.   In Health,   Black, N.D.Family Practice, Chronic DiseaseA Family Healing Center, LLC2270 NE Mc Ln. Suite AMcMinnville, OR 97128Phone: (503) 883-0333 Fax: (503) 883-0330

[Guest guest]

hi , My understanding with pork is that it closely resembles human tissue and so can increase auto-immune disorders. When our bodies react against pork proteins, it transfers to human proteins. I know this doesn't address the inflammatory question, but I thought I would add it in. In health, Lang, ND Brattleboro, VT jblacknd@... wrote: Thank you all for commenting on the wheat aspect. Does anyone have any ideas about pork's inflammatory qualities compared to red meat such as beef??? If you are eating both organic

sources is there any difference in quality between pork and beef. I want to say that beef is healthier in general, but don't really know concrete evidence on that one either. In Health, Black, N.D.Family Practice, Chronic DiseaseA Family Healing Center, LLC2270 NE Mc Ln. Suite AMcMinnville, OR 97128Phone: (503) 883-0333 Fax: (503) 883-0330

Lang, NDBrattleboro, VTWomen's Health, Depression, Allergies

[Guest guest]

hi , My understanding with pork is that it closely resembles human tissue and so can increase auto-immune disorders. When our bodies react against pork proteins, it transfers to human proteins. I know this doesn't address the inflammatory question, but I thought I would add it in. In health, Lang, ND Brattleboro, VT jblacknd@... wrote: Thank you all for commenting on the wheat aspect. Does anyone have any ideas about pork's inflammatory qualities compared to red meat such as beef??? If you are eating both organic

sources is there any difference in quality between pork and beef. I want to say that beef is healthier in general, but don't really know concrete evidence on that one either. In Health, Black, N.D.Family Practice, Chronic DiseaseA Family Healing Center, LLC2270 NE Mc Ln. Suite AMcMinnville, OR 97128Phone: (503) 883-0333 Fax: (503) 883-0330

Lang, NDBrattleboro, VTWomen's Health, Depression, Allergies

[Guest guest]

Hi ,

For the pork aspect you might want to check out Jordan Rubin's book, " The Makers

Diet " , he follows along the same lines of Weston A. Price and Nourishing

Traditions.

I don't have his book in front of me right now, i'm just going with what i

remember reading, but he talks alot about meat that we consume. Saying that

cows are a " cleaner " meat, because of their digestion, the stomach chambers,

what they eat, etc. This results in clean fats and healthy fats for our body's

when we consume beef.

But pigs, He says: basically taking into account what they live in! they eat

anything, even their own young , and consume diseased prey etc, and they're

digestive system is not complex, and the resulting fats are not clean and not

clean for us to eat. I think he feels the same about rabbit meats, and he was

discussing outbreak of SARS in Asian countries possibly being related to eating

delicacy meats such as dog, as their digestive system is not complex and clean

and does not result in clean fat storage etc. He was talking something about

eating meats that aren't " clean in digesting " as lowering immune system etc.

I really think i remember reading all that, and i hope i didn't make it up..ha!

I " m pretty sure i didn't. Sometimes i have stuff stuck in my head and don't

know where it comes from. But i can say i'm 99% sure i read it in his book. I

will write back if i'm wrong!

His book is about his near death experience with Colitis, and what he found to

be his " cure " .

HOpe this helps...

Neetu Dhiman

Richmond, BC

Dr. Neetu Dhiman, ND

Richmond Naturopathic Medical Clinic

Suite 230, 8211 Ackroyd Road

Richmond, BC, V6X 3K8

Ph: (604)787-9936

Fax: (604)273-9940

Care2 make the world greener!

More than 300,000 seals could be killed in Canada this year - most of

them babies. Tell Canada's Prime Minister to stop the hunt now!

http://go.care2.com/stophunt

http://www.Care2.com Free e-mail. 100MB storage. Helps nonprofits.

[Guest guest]

as far as I remember pork is higher in viruses - I don't have any data to back this up though; it also has been considered "unclean" or inflammatory in many traditional healing approaches; so I assume there is something beyond "adulterated" meat in pork that is of concern.

I don't know if you have read my previous comments about this, but I did read that prolonged fermentation of gluten products reduces the gluten content considerable; so the old-style real sourdough breads that have been fermented for several days seem to be way less reactive (Weston Price journal article)

le Duebendorfer, NDSandpoint, ID

Re: A: inflammation and foods

Here's some data and a reminder of what I heard in nutrition. Pork meat has lower levels of AA than beef but the visible fat portion of pork has higher levels, so as long as you remove the fat, pork is overall lower. Also, if you're just looking at arachidonic acid as a marker, poultry is really high. I'm sure the research below was not done on grass fed organic animals, so that adds another wrinkle. My opinion - all meat should be eaten organic, free range, and in small quantities compared to veggies, and a variety of meat should probably be eaten for a variety of fat type concentrations...and flavor. We can't ever forget flavor!

Lipids. 1998 Apr;33(4):437-40. Related Articles, Links

Contribution of meat fat to dietary arachidonic acid.

Li D, Ng A, Mann NJ, Sinclair AJ.

Department of Food Science, RMIT University, Melbourne, VIC, Australia.

Arachidonic acid (AA) in the diet can be efficiently absorbed and incorporated into tissue membranes, resulting in an increased production of thromboxane A2 by platelets and increased ex vivo platelet aggregability. Results from previous studies have shown that AA is concentrated in the membrane phospholipids of lean meats. However, the concentration of AA in the visible fat portion of meats also may be significant despite being ignored in most studies. The aim of this study was to accurately quantitate the AA content of visible fat and the lean portion of beef, lamb, pork, chicken, duck, and turkey. The visible fat of meat contained a significant quantity of AA, ranging from 20 to 180 mg/100 g fat, whereas the AA content of the lean portion of meat was lower, ranging from 30 to 99 mg/100 g lean meat. Beef and lamb meats contained lower levels of AA in both the visible fat and lean portion than that from the other species. The highest level of AA in lean meat was in duck (99 mg/100 g), whereas pork fat had the highest concentration for the visible fats (180 mg/100 g). The lean portions of beef and lamb contained the higher levels of n-3 polyunsaturated fatty acids (PUFA) compared with white meats which were high in AA and low in n-3 PUFA. The present data indicate that the visible meat fat can make a contribution to dietary intake of AA, particularly for consumers with high intakes of fat from pork or poultry meat.

On Mar 13, 2006, at 3:19 PM, jblacknd@... wrote:

Thank you all for commenting on the wheat aspect. Does anyone have any ideas about pork's inflammatory qualities compared to red meat such as beef??? If you are eating both organic sources is there any difference in quality between pork and beef. I want to say that beef is healthier in general, but don't really know concrete evidence on that one either.

In Health,

Black, N.D.Family Practice, Chronic DiseaseA Family Healing Center, LLC2270 NE Mc Ln. Suite AMcMinnville, OR 97128Phone: (503) 883-0333 Fax: (503) 883-0330

[Guest guest]

/Group, If I can chime in with my 2 cents - I love le's thought about fermented wheat! (sourdough). DT talks about traditional diets ALWAYS having some form of fermented foods... our friend! Except, perhaps in Ayurveda where fermented food is usually frowned upon, especially for pitta types. As for pork, yes, Jordan Rubin, who is pro ("clean") meat goes into some detail in his first book "Patient Heal Thyself" and even quotes the bible as stating pork and other split-hoofed animals are unclean and not meant for human consumption. I concur with the thoughts about porcine having similar tissue as humans and likely a cross-reaction, as well as, other traditional diets avoiding pork. Finally, let us not forget Trichinosis and the China Study. Blessings,Brad Dr. Brad West Center for Wellness9099 Soquel Dr, Bldg 7Aptos, CA 95003(831) 662-2997As the old Italian proverb points out: "Where the sun does not go, the doctor does." (ie get your vitamin D!)"The Doctor of the future will give no drugs, but will interest himself in the care of the human frame, diet, and in the cause & prevention of disease." -- Edison

Bring photos to life! New PhotoMail makes sharing a breeze.

[Guest guest]

/Group, If I can chime in with my 2 cents - I love le's thought about fermented wheat! (sourdough). DT talks about traditional diets ALWAYS having some form of fermented foods... our friend! Except, perhaps in Ayurveda where fermented food is usually frowned upon, especially for pitta types. As for pork, yes, Jordan Rubin, who is pro ("clean") meat goes into some detail in his first book "Patient Heal Thyself" and even quotes the bible as stating pork and other split-hoofed animals are unclean and not meant for human consumption. I concur with the thoughts about porcine having similar tissue as humans and likely a cross-reaction, as well as, other traditional diets avoiding pork. Finally, let us not forget Trichinosis and the China Study. Blessings,Brad Dr. Brad West Center for Wellness9099 Soquel Dr, Bldg 7Aptos, CA 95003(831) 662-2997As the old Italian proverb points out: "Where the sun does not go, the doctor does." (ie get your vitamin D!)"The Doctor of the future will give no drugs, but will interest himself in the care of the human frame, diet, and in the cause & prevention of disease." -- Edison

Bring photos to life! New PhotoMail makes sharing a breeze.

[Guest guest]

/Group, If I can chime in with my 2 cents - I love le's thought about fermented wheat! (sourdough). DT talks about traditional diets ALWAYS having some form of fermented foods... our friend! Except, perhaps in Ayurveda where fermented food is usually frowned upon, especially for pitta types. As for pork, yes, Jordan Rubin, who is pro ("clean") meat goes into some detail in his first book "Patient Heal Thyself" and even quotes the bible as stating pork and other split-hoofed animals are unclean and not meant for human consumption. I concur with the thoughts about porcine having similar tissue as humans and likely a cross-reaction, as well as, other traditional diets avoiding pork. Finally, let us not forget Trichinosis and the China Study. Blessings,Brad Dr. Brad West Center for Wellness9099 Soquel Dr, Bldg 7Aptos, CA 95003(831) 662-2997As the old Italian proverb points out: "Where the sun does not go, the doctor does." (ie get your vitamin D!)"The Doctor of the future will give no drugs, but will interest himself in the care of the human frame, diet, and in the cause & prevention of disease." -- Edison

Use Photomail to share photos without annoying attachments.

[Guest guest]

:

About wheat, also check teff which is a ancient wheat use in africa.

Another thing about inflammation and food is the type of life we have now which is "inflammatory" We are in touch with hundreds of chemicals and stresses that affect so many of our bodly functions, from electromagnety field to pesticides, to noises, to microwaves, and the fear base life which isolates us, the conneection to the rest of the sufering, etc. All that alter our cells, immune system, nervous system and the way we react to everything, plus the over process/modified food that we eat causes our reaction to food causing inflammation. It is no a straigh foward anwser.

azcarate

[Guest guest]

I'll add my tuppence worth as well about eating pigs. Elaine in her book The Aquatic Ape or The Descent of Woman, I don't remember which one, talks about the "hairless" mammals--humans, whales, dolphins, pigs, elephants--as having gone back to the ocean and then leaving the ocean a second time, thus changing our intelligence and sentience. My interactions with pigs have done nothing to convince me that they are not extremely intelligent. After 25 years of being a vegetarian, I decided while at NCNM to pick up carnivorism again, but I can't find a way to justify eating an intelligent and possibly sentient animal. But I have been called rigid before. Terry Lee Cookson, ND, LAc chronic diseaseAugusta, Maine "Brad West, ND" <BradWestND@...> wrote: /Group,If I can

chime in with my 2 cents - I love le's thought about fermented wheat! (sourdough). DT talks about traditional diets ALWAYS having some form of fermented foods... our friend! Except, perhaps in Ayurveda where fermented food is usually frowned upon, especially for pitta types.As for pork, yes, Jordan Rubin, who is pro ("clean") meat goes into some detail in his first book "Patient Heal Thyself" and even quotes the bible as stating pork and other split-hoofed animals are unclean and not meant for human consumption. I concur with the thoughts about porcine having similar tissue as humans and likely a cross-reaction, as well as, other traditional diets avoiding pork. Finally, let us not forget Trichinosis and the China Study. Blessings,Brad Dr. Brad West Center for Wellness9099 Soquel Dr, Bldg 7Aptos, CA 95003(831) 662-2997As the old Italian proverb points out: "Where the sun does not go, the doctor does." (ie get your vitamin D!)"The Doctor of the future will give no drugs, but will interest himself in the care of the human frame, diet, and in the cause & prevention of disease." -- Edison Use Photomail to share photos without annoying attachments.

Use Photomail to share photos without annoying attachments.

[Guest guest]

Nice answer Teri and everyone else. It seems like talking about pork has gotten us all a little stirred up!

Jessie

Black, N.D.Family Practice, Chronic DiseaseA Family Healing Center, LLC2270 NE Mc Ln. Suite AMcMinnville, OR 97128Phone: (503) 883-0333 Fax: (503) 883-0330

[Guest guest]

Hi Kathy,

I just don't eliminate everything because it makes it so hard. Ususally you are not using as much pepper as you would tomato in many recipes. I also like the spice that a pepper adds, as I think it adds to digestion more than the acid from tomatoes. As for potatoes, many people are reactive and they have a higher glycemic index that I am not as comfortable with.

Black, N.D.Family Practice, Chronic DiseaseA Family Healing Center, LLC2270 NE Mc Ln. Suite AMcMinnville, OR 97128Phone: (503) 883-0333 Fax: (503) 883-0330

[Guest guest]

Hi Jessie,

While we're talking about food and inflammation etc I have a question about

peppers/chilis for you. As I have always understood DT's version of the

anti-inflammatory diet all nightshades were on the no list - not just

potatoes and tomatoes but also peppers and chilis. I notice you include

them in some of your recipes in your cookbook. Do you know something

different about chilis and peppers? So many people find it difficult to

give up tomatoes and then when they realize they can't have peppers and/or

chilis too it really makes it tough. I'm just wondering. Thanks. --kms

Kathy Sweeney, N.D.

Family Medicine

Juneau, AK

>From: jblacknd@...

>Reply-

>

>Subject: Re: A: inflammation and foods

>Date: Thu, 16 Mar 2006 20:32:40 EST

>

>Nice answer Teri and everyone else. It seems like talking about pork has

>gotten us all a little stirred up!

>Jessie

>

> Black, N.D.

>Family Practice, Chronic Disease

>

>A Family Healing Center, LLC

>2270 NE Mc Ln. Suite A

>McMinnville, OR 97128

>Phone: (503) 883-0333

>Fax: (503) 883-0330

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