RE: tongue ulcer and food intolerances

[Guest guest]

Dear Vicki,

Re wheat, I believe the modern strains of wheat have been developed to

yield higher protein levels (I presume via the gluten) which might make

them more allergenic to susceptible people.

Best wishes

tongue ulcer and food intolerances

I have swilled my mouth with myrrh tincture for gingivitis and it is not

that bad.

Thanks for all replies on the lymph ointment. I will indeed formulate my

own.

I have a question re diets and food intolerances.

Why do members think it is that we are seein now after thousands of

years of dairy and wheat ingestion these problems? is it the changes to

the wheat or hormones and antibiotics leaching into the milk products

from the cows? Or is it that fewer children are breastfed and this has

implications in terms of the intestines/ digestion of foods? Too early

introduction of foods to babies has always been my reasoning, but I

acknowledge this is not always the case.

[Guest guest]

how about 'everybody's liver is under intolerable stress because of modern

pollution - of food, air, water, everything. everybody's body/mind/spirit is

under intolerable stress because of modern lifelstyles' we're not living as

we were designed to do....

marianne

====================================================

nne Last BA MNIMH, Consultant Medical Herbalist

Tel/Fax: 01600 719497

www.mariannelast.co.uk

tongue ulcer and food intolerances

I have swilled my mouth with myrrh tincture for gingivitis and it is not

that bad.

Thanks for all replies on the lymph ointment. I will indeed formulate my

own.

I have a question re diets and food intolerances.

Why do members think it is that we are seein now after thousands of years of

dairy and wheat ingestion these problems? is it the changes to the wheat or

hormones and antibiotics leaching into the milk products from the cows? Or

is it that fewer children are breastfed and this has implications in terms

of the intestines/ digestion of foods? Too early introduction of foods to

babies has always been my reasoning, but I acknowledge this is not always

the case. Or is it other aspects of food intake that mean the proteins don't

get digested thoroughly and so irritate immune-lymphoid tissue in the gut?

Perhaps the trans-fatty acids? Or additives that get into the meat? - sorry

I'm not a nutritionist, but these are fairly recent in our diet.

I would appreciate others' thoughts

[Guest guest]

Hi Vicki,

>Why do members think it is that we are seein now after thousands of years

>of dairy and wheat ingestion these problems?

When you say " we " , do you mean the UK, Europe, rest of the world?

I don't know myself as I've never seen any epidemiological data on high

wheat consuming cultures like Italy, central Europe, the Asian wheat belts,

and as a result I don't buy the theory that it arrived relatively late in

human diets and is therefore intolerable.

As you say, people survived on it for thousands of years, including the

recent years of WWII.

British bread is by far and away the most industrialised in Europe, there

is no time for the grain to ferment, you need to toast it to make it

palatable, but its cheap (although actually you pay for a lot of air and

water), and having it sliced leaves you lot of quality time to brush up on

your foreign languages.

Margarine is also cheap, and because it's so easy to spread, you have more

quality time (I've lost count of the number of patients who've told me they

won't eat butter because it's hard).

We also eat a lot of heavily processed grain, starting with extruded cereal

in the morning with milk followed by sandwiches for lunch. We have a lot of

milk at our disposal as we have the pasture to produce it, and the coolish

climate, refrigeration and technology to keep it fresh.

I don't know whether A versus B-type milk does play a role in dairy

intolerances -perhaps a nutritionist can explain, and also whether

lacto-vegetarians are particularly prone to these problems.

All the best,

Krystyna

[Guest guest]

Dear all, Following very curious experience with family member what about it

not being the wheat/grain that's causing the problem but rather the agents

that are used to make the stuff flow easily through the machines. These are

I understand also used with other food stuffs which may explain the rather

curious foods some fold react to as well as wheat. With many of my patients

I find that they don;t have an intolerance or allergy as such simply that

these things are in the diet in far too high a percentage. i.e. cereals for

breakfast, sandwiches for lunch, pasta for tea and snacks in between when we

reduce them to more sensible levels the symptoms often resolve.I also feel

that you are right in looking at the type of bread eaten. French bread I

find leaves me feeling very ill though I like it but I can tolerate a small

amount of the white stuff here but none of the wholemeal or granary. In my

own case its definitely down to over-exposure as a hungry child coming in

from school and scoffing it then later making bread every day for 20 years

for the family. But similar conditions apply to people eating it all day

everyday. Allshorn

Re: tongue ulcer and food intolerances

>

> Hi Vicki,

>

>

> >Why do members think it is that we are seein now after thousands of years

> >of dairy and wheat ingestion these problems?

>

> When you say " we " , do you mean the UK, Europe, rest of the world?

> I don't know myself as I've never seen any epidemiological data on high

> wheat consuming cultures like Italy, central Europe, the Asian wheat

belts,

> and as a result I don't buy the theory that it arrived relatively late in

> human diets and is therefore intolerable.

> As you say, people survived on it for thousands of years, including the

> recent years of WWII.

> British bread is by far and away the most industrialised in Europe, there

> is no time for the grain to ferment, you need to toast it to make it

> palatable, but its cheap (although actually you pay for a lot of air and

> water), and having it sliced leaves you lot of quality time to brush up on

> your foreign languages.

> Margarine is also cheap, and because it's so easy to spread, you have more

> quality time (I've lost count of the number of patients who've told me

they

> won't eat butter because it's hard).

> We also eat a lot of heavily processed grain, starting with extruded

cereal

> in the morning with milk followed by sandwiches for lunch. We have a lot

of

> milk at our disposal as we have the pasture to produce it, and the coolish

> climate, refrigeration and technology to keep it fresh.

> I don't know whether A versus B-type milk does play a role in dairy

> intolerances -perhaps a nutritionist can explain, and also whether

> lacto-vegetarians are particularly prone to these problems.

>

> All the best,

>

> Krystyna

>

>

>

>

>

>

>

>

> List Owner

>

>

>

> Graham White, MNIMH

>