Sourdough Bread

May 24, 2006

@ peaberryfarm wrote:

>Would sprouted wheat flour be better than plain wheat flour?

No.

--

Ross McKay, Toronto, NSW Australia

" Darwin's rolling over in his coffin,

'cos the fittest are surviving much less often " - NOFX

May 25, 2006

Bruce

I am experienced in working with the diet of cancer patients the Macrobiotic

way and wish to share what I do.

You could try giving medium whole brown rice tea by cooking it with 4 times

water. In the cooking process, throw in two stamp-size pieces of kombu (a kind

of seaweed), boil for 20-30 minutes, strain into a cup.

Give this to the patient when he has no appetite.

One way of improving his appetite is to give pickle juice if he is unable to

chew, pickle juice is the liquid you get when you pickle vegetables.

June K

Bruce Guilmette PhD <bruce@...> wrote:

I have been trying to talk one of my patients out of eating wheat products

for weeks and am not making headway. You would think late stage cancer

would be a good enough reason, but alas it is not. I thought I would see if

there was anything that could be done, but everything I had found (which was

not much) said that gluten is either there or not and if the chain is

broken, so are the benefits of having it there.

So, I do appreciate the answer, but as I was already pretty sure I had found

it before.

Again, thanks,

Bruce Guilmette, PhD

Survive Cancer Foundation, Inc.

http://survivecancerfoundation.org

Do not worry about tomorrow, for tomorrow will worry about itself. Each day

has enough trouble of its own. Matt 6:34 (NIV)

_____

From: nutrition

[mailto:nutrition ] On Behalf Of Connie Hampton

Sent: Wednesday, May 24, 2006 11:36 AM

nutrition

Subject: RE: sourdough bread

There is a yeast (not just commercial bread yeast) that, if left to work for

a very long ferment - like a week or more - can cut the 33 amino acid

peptide that is gliadin into smaller pieces that don't seem to have all the

same effects on the celiac gut. However - by the time that all the gliadin

is broken up, so are all the effects of gluten - the fluffiness/stretch/rise

of the bread - so you end up with a brick - not delightful. So what is the

point? Are we, as a culture, so addicted to the stuff that we are willing

to jump through enormous hoops for a bad product just so we can eat wheat

that no longer has the characteristics of the original?

Not me.

Connie

Re: sourdough bread

It seems to me that the fermentation process would make gliadin/ gluten

molecules even more available to the intestinal tract than unfermented

grains would.

sourdough bread

Need a little help. Looking for some information on how sourdough bread

effects the gluten proteins. Does it nullify or do nothing?

Regards,

Bruce Guilmette, PhD

Survive Cancer Foundation, Inc.

http://survivecancerfoundation.org

Do not worry about tomorrow, for tomorrow will worry about itself. Each

day

has enough trouble of its own. Matt 6:34 (NIV)

May 26, 2006

Have done that with one person and for loss of appetite that does seem to

work.

No, this one simply wants to gorge on white flour products. His appetite is

fine, just refuses to eat the things that will help him. I cannot do

something for someone who refuses to help themselves.

I started looking on the off chance I would find some social redeeming

value, SOMEWHERE for processed flour products. I was not really expecting

any positive answers, but there is always an outside chance somewhere.

Alas, this is the situation. I am about ready to cut him loose. I cannot

help someone who will not make the effort and I have too many others to work

with who want to succeed.

Regards,

Bruce Guilmette, PhD

Survive Cancer Foundation, Inc.

http://survivecancerfoundation.org

Do not worry about tomorrow, for tomorrow will worry about itself. Each day

has enough trouble of its own. Matt 6:34 (NIV)

_____

From: nutrition

[mailto:nutrition ] On Behalf Of Ka Lim

Sent: Thursday, May 25, 2006 10:24 PM

nutrition

Subject: RE: sourdough bread

Bruce

I am experienced in working with the diet of cancer patients the

Macrobiotic way and wish to share what I do.

You could try giving medium whole brown rice tea by cooking it with 4

times water. In the cooking process, throw in two stamp-size pieces of kombu

(a kind of seaweed), boil for 20-30 minutes, strain into a cup.

Give this to the patient when he has no appetite.

One way of improving his appetite is to give pickle juice if he is unable

to chew, pickle juice is the liquid you get when you pickle vegetables.