Re: Unbleached wheat flour

[Guest guest]

I believe unbleached white flour to be superior to most enriched white flours

used commonly because it has not been treated with chlorine, which for many

is another allergen. I did do an experiment that my nutritionist recommended

and she was right.

The nutritionist suggested that the best choice given the grain restriction

would be to use Ezekiel Bread. Ezeziel is the brand and they have many

varieties but all are made from the sprouted version of wheat, rye, etc. I was

very

sceptical about this at first because it would seem to be a " whole grain, "

which is a Dr. G. diet no-no. what i found, to my surprise, that testing over a

period of months showed 's eosinophils came down and at the same time he

was getting more nutrition. I use the Ezekiel raisin bread and make him

French toast with just egg or you can add soy milk, rice milk, etc. Since egg is

not a problem for , I just use the egg to give him more protein since he

won't eat eggs unless they are hidden in something like this. I really cannot

explain this to you well but it has to do with the fact that milled wheat, as

opposed to a sprouted wheat, has the larger molecules that are highly

allergenic to many people. I really thought about this a while before testing

it

out and I have worked with Dr. G and the diet for 8.5 yrs. now! I want to make

it clear that if you were to ask Dr. G about this, he would say no. But we

were desparate because all of my compliance with the regular diet was not

getting his eosinophils down.

My biggest diet problem is getting P to eat green vegetables. His only

vegetable is carrots.

Just one opinion/experience...

mary

[Guest guest]

,

We had the same problem until recently. My son would only eat

carrots. I suspected that this had something to do with the crunchy

factor. Anyway, we tried putting sliced cucumbers inside his

sandwich. He saw them and he ate them. May be worth a try.

Kim

> My biggest diet problem is getting P to eat green vegetables. His

only

> vegetable is carrots.

>

> Just one opinion/experience...

> mary

>

>

>

[Guest guest]

I have since consulted the acupuncturist we use for NAET and qui gong about

the subject of my not having a problem with the sprouted grain breads - even if

they contain sprouted wheat - and she gave me a better explanation.

Margaret Dobson, the acupuncturist, said that chemically the structure

of sprouted grains is very different from the milled (flour) of that grain.

So, if one has developed an allergy from overconsumption of wheat, for example,

eating the sprouted version will not trigger the allergic response in most

people. Also, she said that changes in the way grains are harvested and

marketed

have made them more allergic for several reasons. As agriculture has become

more large-scale in this country, huge combines harvest wheat in a way where

weeds/other plants are caught up in the mixture, thereby increasing the plant

variety. Also, grains are stored in larger silos and warehouses in the process

and are subject to pathogens such as rodent droppings and, worse, cockroach

droppings, in greater amounts than in the past. Organic grains will only be

better in that regard if you can trust the grower and they control the whole

channel to the consumer.

I believe the proof is in the pudding. Since switching to sprouted grain

breads, our son, , finally has gotten his eosinophils down to the 3%

range. Off and on, over the years since we began the diet with Dr. Goldberg,

his

eosinophils were in the 15-17% range. When we tried to only give him very

processed wheat, we were not very successful, in part because he was always

looking for new ways to get his hands on wheat! Another benefit of the sprouted

grains is that their glycemic index is much lower, leaving one satisifed for a

longer period of time. Overall, is getting healthier, slowly. We have

gotten his weight gain under control and, while he has not lost weight, he is

13 and has not gained any more weight in the past 4 months (he is 141 lb.).

Maybe one of you will have the technical background to explain this further.

mary

[Guest guest]

Are these breads labeled as sprouted grain breads? Do

you buy them in the health food stores? Barb

--- rhemary@... wrote:

> I have since consulted the acupuncturist we use for

> NAET and qui gong about

> the subject of my not having a problem with the

> sprouted grain breads - even if

> they contain sprouted wheat - and she gave me a

> better explanation.

>

> Margaret Dobson, the acupuncturist, said that

> chemically the structure

> of sprouted grains is very different from the milled

> (flour) of that grain.

> So, if one has developed an allergy from

> overconsumption of wheat, for example,

> eating the sprouted version will not trigger the

> allergic response in most

> people. Also, she said that changes in the way

> grains are harvested and marketed

> have made them more allergic for several reasons.

> As agriculture has become

> more large-scale in this country, huge combines

> harvest wheat in a way where

> weeds/other plants are caught up in the mixture,

> thereby increasing the plant

> variety. Also, grains are stored in larger silos and

> warehouses in the process

> and are subject to pathogens such as rodent

> droppings and, worse, cockroach

> droppings, in greater amounts than in the past.

> Organic grains will only be

> better in that regard if you can trust the grower

> and they control the whole

> channel to the consumer.

>

> I believe the proof is in the pudding. Since

> switching to sprouted grain

> breads, our son, , finally has gotten his

> eosinophils down to the 3%

> range. Off and on, over the years since we began

> the diet with Dr. Goldberg, his

> eosinophils were in the 15-17% range. When we tried

> to only give him very

> processed wheat, we were not very successful, in

> part because he was always

> looking for new ways to get his hands on wheat!

> Another benefit of the sprouted

> grains is that their glycemic index is much lower,

> leaving one satisifed for a

> longer period of time. Overall, is getting

> healthier, slowly. We have

> gotten his weight gain under control and, while he

> has not lost weight, he is

> 13 and has not gained any more weight in the past 4

> months (he is 141 lb.).

>

> Maybe one of you will have the technical background

> to explain this further.

>

> mary