Re: Problems with wheat bread?

[Guest guest]

-Interesting. Well, the milk change definitely helped my daughter-

moved her energy level down a few steps! I have never noticed a

problem with bread, though.

--

In , " jornmatt <kjorn@t...> "

<kjorn@t...> wrote:

> Here is another tip from the Feingold group that may help. Remember

> how I passed along that some people react poorly to milk containing

> to vitamin A palmitate because the palmitate was preserved with an

> artificial phenolic compound? And then the child switched to non-

> palmitate milk and was just fine.

>

> Something similar can happen with commercial bread. Many places

> spray the bread pans with something that contains one of these

> artificial preservatives and this gets into the bread. So if you

are

> thinking there is a problem with some breads, try making some

> homemade bread and treat the pan with parchment paper or just oil

> (this way you don't have to worry if the spray you use at home

> contains the preservative - some do). It the homemade bread is

> tolerated but not commercial bread, the answer may be the

> preservative and not the food grain.

>

> Another source of this preservative is in the partially

hydrogenated

> oil that is commercially used, and is often in store-bought bread.

> Interestingly, plain old Crisco (not the butter flavored) does not

> contain this.

>

> .

[Guest guest]

, Exactly! My son had problems with baked bread! My husband

loves to bake bread, we started using a sour dough starter. I

cannot say it was easy, he is good, and even that was hard for

him to start. BUT!!! Forrest can eat that bread, and BOY OH BOY!

did he loved it!!! No stomach pain!! No reactions! It is OUR

homemade starter, started in our environment (our home), you know

our home, well except we use bottled water .. but you got to, or

it will kill the yeast!

Yeast is in the air, our bread starter came from our home the

environment, the one that Forrest lives in.

To me it is like the kid that grows up with the cat or dog and

isn't allergic to them, you know 'adaptive responses'.

Best, Carlton

" jornmatt " wrote:

>

> Also, if you try the home-baking to look for a source of problems,

> also use unbleached flour. Some kids seem to be sensitive to

> whatever chemicals are used in the bleaching process.

>

> .

>

>

>

>

[Guest guest]

and I forgot to mention, I got the unbleached flour, really hard

to find!!!

Carlton wrote:

>

> , Exactly! My son had problems with baked bread! My husband

> loves to bake bread, we started using a sour dough starter. I

> cannot say it was easy, he is good, and even that was hard for

> him to start. BUT!!! Forrest can eat that bread, and BOY OH BOY!

> did he loved it!!! No stomach pain!! No reactions! It is OUR

> homemade starter, started in our environment (our home), you know

> our home, well except we use bottled water .. but you got to, or

> it will kill the yeast!

> Yeast is in the air, our bread starter came from our home the

> environment, the one that Forrest lives in.

> To me it is like the kid that grows up with the cat or dog and

> isn't allergic to them, you know 'adaptive responses'.

> Best, Carlton

>

> " jornmatt " wrote:

> >

> > Also, if you try the home-baking to look for a source of problems,

> > also use unbleached flour. Some kids seem to be sensitive to

> > whatever chemicals are used in the bleaching process.

> >

> > .

> >

> >

> >

> >

[Guest guest]

Also, if you try the home-baking to look for a source of problems,

also use unbleached flour. Some kids seem to be sensitive to

whatever chemicals are used in the bleaching process.

.