Re: rosacea/gluten/garden of life

[Guest guest]

OK, damn it to hell, i guess i'm going to have to go gluten free to see what

happens. I knew vanity would inspire me in the end. I just have this lovely

grain grinder from Germany. Now what am i going to do with it??? And my

stone bread pan? Is there no way to get around this rule with fermented

grains? I think i will add Fungal Defense to my Primal Defense intake and

see it that helps. Or do you recommend a different GOL product? I'm pretty

sold on GOL since taking PD. The vit. K bit is very interesting!

elaine

> If you are eating wheat, barley, or rye -- try stopping for

> a month. My family's rosacea all cleared up on a no-gluten

> diet, and I've heard that from a lot of other people too.

> Could be other allergens have the same effect. Beer

> seems to be the worst!

>

> Broken capillaries are often related to Vitamin K lack

> though, and Vit. K is mainly produced by bacteria.

> Gluten can mess up the bacterial mix (as can other things).

> But maybe that is why kombucha works -- high in

> vitamin K? Vit. K is also needed for strong bones, I

> think.

>

> -- Heidi

[Guest guest]

>OK, damn it to hell, i guess i'm going to have to go gluten free to see what

>happens. I knew vanity would inspire me in the end. I just have this lovely

>grain grinder from Germany. Now what am i going to do with it??? And my

>stone bread pan? Is there no way to get around this rule with fermented

>grains? I think i will add Fungal Defense to my Primal Defense intake and

>see it that helps. Or do you recommend a different GOL product? I'm pretty

>sold on GOL since taking PD. The vit. K bit is very interesting!

>elaine

Oh, just go ahead and eat flour and keep the pans! Sorghum, quinoa, rice, corn,

non-US oats, tapioca, potato, and others. The folks that stick to WBR

(Wheat/Barley/Rye) are simply lacking in imagination, IMO. I buy Tinkyada rice

pasta, and some flour mixes, but usually I just use sorghum flour (I get it

cheap from www.twinvalleymills.com). You can also buy whole sorghum (white

sorghum is best) and soak, sprout, grind, or whatever. It's easy to grow in your

yard too, if you want to have some fun, and I'm told it is sold in stores with

food from India. Anyway, we make bread, brownies, pies, cookies and all the rest

and they mainly come up like their WBR counterparts.

With the stone pans you may want to soak them in a strong bleach solution if it

turns out you are VERY sensitive. Fermenting WBR grains does help, but remember

that gluten is what makes bread so elastic -- if you ferment it enough to get

rid of the gluten, you won't have 'dough'. The non-WBR recipes don't rely on

having elastic dough (you make bread more like Irish 'soda bread' and use

Xanthan gum or tapioca to give it that 'spongy' quality).

The only thing I miss is good beer. Some companies are beginning to market GF

beer though, and if you want to make it you can use sorgum or rice syrup (which

are used in beer making anyway, they are cheaper than barley malt).

My rosacea went away even eating all those OTHER grains, and NOT giving up red

wine or coffee (thought to be culprits in rosacea). The rosacea comes back when

I get fairly minor amounts of gluten (like, eating steak at a restaurant) so I

think it is a pretty quick reaction. The spider veins in my legs and on my face

have been fading over the last year though, and I think THAT must be Vitamin K.

I haven't tried any GOL products myself: I make kimchi and have kefir and

kefir-beer and that seems to work.

-- Heidi

[Guest guest]

Heidi,

>The rosacea comes back when I get fairly minor amounts of gluten (like,

>eating steak at a restaurant)

Even just plain steak? How's that?

-

[Guest guest]

>

>>The rosacea comes back when I get fairly minor amounts of gluten (like,

>>eating steak at a restaurant)

>

>Even just plain steak? How's that?

>

>-

If they fry the steak on a grill that is used for,

say, pancakes or teriyaki-marinated

steaks. Or use the same spatula for

turning toast. Or the steak was processed

in a butcher's kitchen that also does

stuffed pork chops. Or flour is flying

around the kitchen (it does fly!). Most

environments are saturated with gluten,

so if a person is very sensitive, it's

almost impossible to avoid.

-- Heidi

[Guest guest]

Thanks so much heidi for your help getting started with a gluten-free diet.

I am excited that i may be able to make this condition go away and will use

that as motivation. That chebe bread looks good although i share 's

concern about the dried milk in the product.

Elaine