Re: eating whole grains/constipation

[Guest guest]

In a message dated 5/16/2006 9:27:21 A.M. Central Daylight Time,

writes:

somebody recently posted about the benefits of the whole grains

> scrubbing the intestines and carrying toxins out, and i had believed

> in this theory for years. now i'm just not sure. i do know that being

> constipated is not healthy, it feels terrible.

I think since whole grains--wheat, barely, oats, etc--are nearly perfect

foods, and since God gave them to us to eat, and since God used grains to save

people from famine--they are good for us to eat. Wheat contains 44 of the 48

essential vitamins the body needs, lacking only vitamins A, C, B12, and

iodine. When you grind it yourself, you are getting ALL of the nutrients, as

well

as all of the fiber. It is very high in vitamin E, which every cell in your

body uses. I do think it helps with constipation, as does freshly ground

flax seed, mixed in a glass of juice. Flax seed is high in omega-3 oils, also

necessary for the body.

But grains act as a sponge, and they can't work properly unless you are also

drinking enough water. A dried out sponge is no good in your intestines at

all. But a soft, squashy sponge, full of fiber and water, will work like

it's supposed to and move like it's supposed to.

Dawn Bynum, Homeschooling Mom of 5 in MS

Visit my ebay auctions at_ http://members.ebay.com/aboutme/welovebooks/_

(http://members.ebay.com/aboutme/welovebooks/)

Visit my daughter's ebay auctions at

_http://members.ebay.com/aboutme/lmb1128/_

(http://members.ebay.com/aboutme/lmb1128/)

We specialize in BOOKS, especially older, out of print children's books

homeschooling families love!

[Guest guest]

And I keep meaning to add to that that salt is a good remedy for

constipation. I can't remember the specifics, but natural salt, like

sea salt or mined salt is supposed to be a fantastic digestive aid.

[Guest guest]

I have to respectfully disagree, being gluten intolerant, I can not eat any

of the grains you listed. Around 30% of the american population is

suspected to be gluten intolerant and up to 60% of the population is

estimated to carry the gene for gluten intolerance.

I believe in eating foods from GM free, non-hybrid, heirloom plants,

wherever possible. I don't know if the gluten-super-boosted grains we have

nowadays could be ever be considered such. Even when I did still eat gluten

grains, I ate spelt whenever possible.

Yes, grains were awesome for the human race when we were starving. We were

so hungry as a civilization, we actually cultivated grass. But they wern't

the same grains we know now. A good deal of us are no longer starving and

IMHO we should not be eating like we are. If grains were actually good for

animals, why does WAP emphasize grass fed meats? Why is even grain

finishing otherwise grass fed cattle considered to negatively effect the

fatty acid balance? I believe in the food chain - my food eats grass (the

ancient heirloom version of grain), therefore I shouldn't need to eat grass

or grain.

As I said in my previous post, my diet has been almost completely wiped of

grains (seeds from the graminae family). I have replaced them with seeds

from families other than graminae (including quinoa, buckwheat [bible grain]

and amaranth, in addition to pumpkin, sunflower, etc), nuts and legumes

(lentils [bible grain], etc).

-Lana

I think since whole grains--wheat, barely, oats, etc--are nearly perfect

> foods, and since God gave them to us to eat, and since God used grains to

> save

> people from famine--they are good for us to eat. Wheat contains 44 of

> the 48

> essential vitamins the body needs, lacking only vitamins A, C, B12, and

> iodine.

>

[Guest guest]

dbynums7@... wrote:

>

>

>In a message dated 5/16/2006 9:27:21 A.M. Central Daylight Time,

> writes:

>

>somebody recently posted about the benefits of the whole grains

>

>

>>scrubbing the intestines and carrying toxins out, and i had believed

>>in this theory for years. now i'm just not sure. i do know that being

>>constipated is not healthy, it feels terrible.

>>

>>

>

>

>I think since whole grains--wheat, barely, oats, etc--are nearly perfect

>foods, and since God gave them to us to eat, and since God used grains to save

>people from famine--they are good for us to eat.

>

I agree. But being in a fallen world, our bodies don't always deal with

them according to the design plan. Fortunately, there are enough

redundancies of nutritional benefits duplicated throughout numerous

foods that we don't have to depend solely on grain for those nutrients.

--s

[Guest guest]

Hi Suzanne

I've been watching this thread about wheat or no wheat. After having

been vegetarian and now eating some salmon, eggs, and tuna once a week,

I would really feel empty without some kind of grain.

Every morning I eat two or three eggs and one piece of toast and will

add the yogurt or kefir soon as I learn how to make it. Then for lunch

once a week I eat a tuna sandwich. The rest of the week I either eat a

cheese sandwich or egg sandwich or peanut butter and honey sandwich. For

snack I eat store bought plain whole fat yogurt with fruit. For dinner I

eat either shrimp or salmon with vegetables and or salad. If I cut out

the bread I don't know what to eat for lunch. I was eating black bean

soup for lunch in the winter but it's getting to hot for that. If I cut

out the bread for breakfast and just eat eggs and fruit, I find myself

starving in about an hour. For some reason the bread keeps my stomach

quiet so that I can not think about food for about 3 hours. I'm

hypoglycemic so I can't go longer than that. I've tried eating more food

in one sitting to last longer but I just get heartburn and upset

stomach. I've learned to eat to the point of comfort and then stop.

I have gone on no bread diets so many times in the past and I just

don't have the will power to get through the starving pains I get

without it. Is there such thing as a gluten free bread that is actually

good for you?

April

Re: Re: eating whole grains/constipation

dbynums7@... wrote:

>

>

>In a message dated 5/16/2006 9:27:21 A.M. Central Daylight Time,

> writes:

>

>somebody recently posted about the benefits of the whole grains

>

>

>>scrubbing the intestines and carrying toxins out, and i had believed

>>in this theory for years. now i'm just not sure. i do know that being

>>constipated is not healthy, it feels terrible.

>>

>>

>

>

>I think since whole grains--wheat, barely, oats, etc--are nearly

perfect

>foods, and since God gave them to us to eat, and since God used grains

to save

>people from famine--they are good for us to eat.

>

I agree. But being in a fallen world, our bodies don't always deal with

them according to the design plan. Fortunately, there are enough

redundancies of nutritional benefits duplicated throughout numerous

foods that we don't have to depend solely on grain for those nutrients.

--s

[Guest guest]

Family wrote:

> Is there such thing as a gluten free bread that is actually

>good for you?

>April

>

>

>

>

I make sorghum (milo) bread, though it isn't an NT recipe. If you want

it, I'll be happy to share. One of these days, I'm going to muster up

enough gumption to work out the logistics of making a gf sourdough

bread, but there are so many other things on my plate atm. I'd like to

do a sourdough millet, since that is one grain that *definitely* needs

to be fermented and it is my second favorite grain. There are a couple

of comparison charts I was able to scare up to give you an idea of how

gluten free grains stack up against the gluten ones:

http://www.usaid.gov/our_work/humanitarian_assistance/ffp/fssorghum.htm

http://morelife.org/food/grains.html

Honestly, the differences are just not that staggeringly significant,

especially if you aren't depending on grains for the lion's share of

these nutrients anyway. We have begun to reintroduce grains into the

kids' diets, but I'm not considering it more than comfort food really.

Grains have their place....I just don't think that it is as significant

a place as the current dietary zietgiest holds.

JMO.

--s

[Guest guest]

Family wrote:

>I would love to try out your sorghum bread. Can it be made in a bread

>maker or at least started in it? Do you buy the sorghum at the

>healthfood store?

>Thanks,

>April

>

>

Currently, I'm buying my sorghum whole grain and grinding it myself. I've been

getting it from Azure Standard, but I think I'll be ordering from Twin Valley

Mills from now on since they are exclusively dedicated to sorghum. I contacted

them and was assured I could buy the whole grain there as well as their ground

flour.

Actually, wrt, the mechanics of gf bread, it isn't much different than baking a

cake. I just throw it all together, set the timer on the oven to start in one

hour, set the baking temp/time/duration, and I'm done until the bread is. GF

baking is tweakier than gluten flours. Water to flour ratio is very important

for texture, loft, and too much will cause a spilled mess in the oven. It also

tends to harden faster than gluten flours, so does frustrate those who like soft

bread all the time. I bake small batches more often rather than bake in bulk.

1 3/4 cup gf flour

1/2 cup potato/arrowroot starch

1/2 cup tapioca starch

2 T sugar

2 1/2 tsp guar/xanthan gum

2 tsp yeast

1 cup water/milk/juice (I found that juice provides a *wonderful* texture to

the bread!)

2 tsp cider vinegar

2 T olive oil

2 eggs

Proof yeast in liquid for 10 minutes, then add to other wet ingredients. Mix in

dry ingredients on low, then " knead " on high for 5 minutes. Pour batter into

lined bread pan and let rise for one hour. Bake for 45 minutes at 350. Remove

from pan and cool on rack.

HTH!

--s

[Guest guest]

Thank you! I can't wait to try it. First I must get the ingredients this

weekend. Hopefully whole foods in our area will have the sorghumn. I'm

sure they'll have the other ingredients no problem. Grinding is a

problem though. How do you grind it? Maybe I won't be making it that

quick if I'm going to have to buy a grinder.

April

Re: Re: eating whole grains/constipation

Family wrote:

>I would love to try out your sorghum bread. Can it be made in a bread

>maker or at least started in it? Do you buy the sorghum at the

>healthfood store?

>Thanks,

>April

>

>

Currently, I'm buying my sorghum whole grain and grinding it myself.

I've been getting it from Azure Standard, but I think I'll be ordering

from Twin Valley Mills from now on since they are exclusively dedicated

to sorghum. I contacted them and was assured I could buy the whole

grain there as well as their ground flour.

Actually, wrt, the mechanics of gf bread, it isn't much different than

baking a cake. I just throw it all together, set the timer on the oven

to start in one hour, set the baking temp/time/duration, and I'm done

until the bread is. GF baking is tweakier than gluten flours. Water to

flour ratio is very important for texture, loft, and too much will cause

a spilled mess in the oven. It also tends to harden faster than gluten

flours, so does frustrate those who like soft bread all the time. I

bake small batches more often rather than bake in bulk.

1 3/4 cup gf flour

1/2 cup potato/arrowroot starch

1/2 cup tapioca starch

2 T sugar

2 1/2 tsp guar/xanthan gum

2 tsp yeast

1 cup water/milk/juice (I found that juice provides a *wonderful*

texture to the bread!)

2 tsp cider vinegar

2 T olive oil

2 eggs

Proof yeast in liquid for 10 minutes, then add to other wet ingredients.

Mix in dry ingredients on low, then " knead " on high for 5 minutes. Pour

batter into lined bread pan and let rise for one hour. Bake for 45

minutes at 350. Remove from pan and cool on rack.

HTH!

--s

<HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0 Transitional//EN "

" http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT

FACE= " monospace " SIZE= " 3 " >

<B>IMPORTANT ADDRESSES</B>

<UL>

<LI><B><A

HREF= " / " >NATIVE

NUTRITION</A></B> online</LI>

<LI><B><A HREF= " http://onibasu.com/ " >SEARCH</A></B> the entire message

archive with Onibasu</LI>

</UL></FONT>

<PRE><FONT FACE= " monospace " SIZE= " 3 " ><B><A

HREF= " mailto: -owner " >LIST OWNER:</A></B>

Idol

<B>MODERATOR:</B> Wanita Sears

</FONT></PRE>

</BODY>

</HTML>

[Guest guest]

Family wrote:

>Thank you! I can't wait to try it. First I must get the ingredients this

>weekend. Hopefully whole foods in our area will have the sorghumn. I'm

>sure they'll have the other ingredients no problem.

>

I'm sure they'll have everything you'll need.

> Grinding is a

>problem though. How do you grind it? Maybe I won't be making it that

>quick if I'm going to have to buy a grinder.

>

>

>

Oh, I invested in a grinder for nutritional benefits, but mostly because

I object to the outrageous prices that the health food industry charges

for gf items, from the basic ingredients to the end products. The

grinder paid for itself in just a few short months, so disparate are the

prices between grain and flour. But you don't have to grind your

own.....they definitely have ground flours of all types available!

Break a finger!

--s

[Guest guest]

I don't know if this will be a perk for you or not, but in " World

Without Cancer " he says that sorghum is rich in amygdalin, which he

believes prevents cancer. It's been really smeared by the medical

profession because it contains cyanide, but the book says amygdalin

was safely used for centuries with no ill effects to those who used

it. He also says sorghum was once a much more important food crop

than it is now that it's being replaced by wheat.

>

> >I would love to try out your sorghum bread. Can it be made in a

bread

> >maker or at least started in it? Do you buy the sorghum at the

> >healthfood store?

> >Thanks,

> >April

> >

> >

> Currently, I'm buying my sorghum whole grain and grinding it

myself.

> I've been getting it from Azure Standard, but I think I'll be

ordering

> from Twin Valley Mills from now on since they are exclusively

dedicated

> to sorghum. I contacted them and was assured I could buy the whole

> grain there as well as their ground flour.

>

> Actually, wrt, the mechanics of gf bread, it isn't much different

than

> baking a cake. I just throw it all together, set the timer on the

oven

> to start in one hour, set the baking temp/time/duration, and I'm

done

> until the bread is. GF baking is tweakier than gluten flours.

Water to

> flour ratio is very important for texture, loft, and too much will

cause

> a spilled mess in the oven. It also tends to harden faster than

gluten

> flours, so does frustrate those who like soft bread all the time.

I

> bake small batches more often rather than bake in bulk.

>

> 1 3/4 cup gf flour

> 1/2 cup potato/arrowroot starch

> 1/2 cup tapioca starch

> 2 T sugar

> 2 1/2 tsp guar/xanthan gum

> 2 tsp yeast

> 1 cup water/milk/juice (I found that juice provides a *wonderful*

> texture to the bread!)

> 2 tsp cider vinegar

> 2 T olive oil

> 2 eggs

>

> Proof yeast in liquid for 10 minutes, then add to other wet

ingredients.

> Mix in dry ingredients on low, then " knead " on high for 5

minutes. Pour

> batter into lined bread pan and let rise for one hour. Bake for 45

> minutes at 350. Remove from pan and cool on rack.

>

> HTH!

>

> --s

>

>

>

> <HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0

Transitional//EN "

> " http://www.w3.org/TR/xhtml1/DTD/xhtml1-

transitional.dtd " ><BODY><FONT

> FACE= " monospace " SIZE= " 3 " >

> <B>IMPORTANT ADDRESSES</B>

> <UL>

> <LI><B><A

> HREF= " native-

nutrition/ " >NATIVE

> NUTRITION</A></B> online</LI>

> <LI><B><A HREF= " http://onibasu.com/ " >SEARCH</A></B> the entire

message

> archive with Onibasu</LI>

> </UL></FONT>

> <PRE><FONT FACE= " monospace " SIZE= " 3 " ><B><A

> HREF= " mailto: -owner " >LIST

OWNER:</A></B>

> Idol

> <B>MODERATOR:</B> Wanita Sears

> </FONT></PRE>

> </BODY>

> </HTML>

>

>

>

>

[Guest guest]

haecklers wrote:

>I don't know if this will be a perk for you or not, but in " World

>Without Cancer " he says that sorghum is rich in amygdalin, which he

>believes prevents cancer. It's been really smeared by the medical

>profession because it contains cyanide, but the book says amygdalin

>was safely used for centuries with no ill effects to those who used

>it. He also says sorghum was once a much more important food crop

>than it is now that it's being replaced by wheat.

>

>

Kewl. Made my day!

Now, I just need to master sourdoughing this stuff.....

--s

[Guest guest]

Just found out about a book called " Enzymes for Autism and Other

Neurological Conditions " that was often cited in my research online

about enzymes. People who've read it and commented on it are saying

that using the enzymes has allowed them to get off the gluten

free/casein free diet and the specific carb diet. And that the

enzymes allow the digestive system to heal so after awhile they are no

longer needed. And yes, it does appear helpful to kids with autism-

sprectrum disorders.