Re: what would be the better of all these 'bad' ones?

[Guest guest]

>

> Hi all,

>

> My family will be celebrating a festival in about 10 days time. I

need to have unleaven bread for 7 days. I would like to know if I am

making this what is going to cause the least problem. Unleaven

bread made from wheat (being the old world wheat grain and ground at

a proper stone mill at low low temps), spelt, or oats. Unleaven bread

is made with just flour, water, salt, and coriander. I would aim to

only allow myself and the children a small amount each day instead of

great whopping amounts as in the past.

>

> Ideally I would rather not have to consume any of these 3 at the

moment where we are in the program. Hopefully if I can curtail the

amount eaten to very small amounts. So what else can I do to help

counteract the 'bad' effects of the flour?

==>To counteract the effects you can take extra niacin spread

throughout the day, and also double up on your Vitamin B Complex and

vitamin C. When you eat the bread have lots of butter with it and a

full meal which will slow the release of carbs into your system. Let

us know how you all do.

Luv, Bee

>

[Guest guest]

Bee,

Thank you for being understanding rather then saying, oh well just don't do

it. On this particular instance it is out of my hands.

Always have lots of butter on it :-) Thank you for the tips about the

Bcomplex and niacin and Vit C. Can I double on the children for the 7 days

also ? To remind you they are 6 and 5 and taking 1/3 of the recommended

adult dose on your website.

Thanks again

On 3/26/07, Bee <beeisbuzzing2003@...> wrote:

>

>

> >

> > Hi all,

> >

> > My family will be celebrating a festival in about 10 days time. I

> need to have unleaven bread for 7 days. I would like to know if I am

> making this what is going to cause the least problem. Unleaven

> bread made from wheat (being the old world wheat grain and ground at

> a proper stone mill at low low temps), spelt, or oats. Unleaven bread

> is made with just flour, water, salt, and coriander. I would aim to

> only allow myself and the children a small amount each day instead of

> great whopping amounts as in the past.

> >

> > Ideally I would rather not have to consume any of these 3 at the

> moment where we are in the program. Hopefully if I can curtail the

> amount eaten to very small amounts. So what else can I do to help

> counteract the 'bad' effects of the flour?

>

> ==>To counteract the effects you can take extra niacin spread

> throughout the day, and also double up on your Vitamin B Complex and

> vitamin C. When you eat the bread have lots of butter with it and a

> full meal which will slow the release of carbs into your system. Let

> us know how you all do.

>

> Luv, Bee

> >

[Guest guest]

wrote:

Thank you for being understanding rather then saying, oh well just don't do

it. On this particular instance it is out of my hands.

--- Chag Hamatzot ! A thanks from me too, Bee, as opting out of this

festival week is not an option for me and my family either. Is there a grain you

would recommend above another? Thanks -- Schuetz

[Guest guest]

Chag Hamatzot !!!!

Glad to know I am asking a question on at least one other person's mind !!!

Shalom

On 3/26/07, Schuetz <rebecca.schuetz@...> wrote:

>

> wrote:

> Thank you for being understanding rather then saying, oh well just don't

> do

> it. On this particular instance it is out of my hands.

>

> --- Chag Hamatzot ! A thanks from me too, Bee, as opting out of this

> festival week is not an option for me and my family either. Is there a grain

> you would recommend above another? Thanks -- Schuetz

>

>

[Guest guest]

Marla wrote:

You can also soak/sprout your grains before grinding, or soak your

flour before making the bread - NT style.

---Hi Marla,

Soaking would be out of the question as that begins the fementation process

which is strictly forbidden for this particular festival.

Sally Fallon states that this is one case where high phytates might be

beneficial for the body to chelate and remove toxic metals if it is

done for only a short period and not the rest of the year.

" The fact that phytic acid is a strong chelator has led to claims that phytic

acid can be used to remove toxic metals. This may well be true, but to avoid

mineral deficiencies the use of high phytate foods for this prupose should be

carried out only for a brief period - a the Jews ate high phytate unleavened

bread for a few days during Passover [unleavened Bread]. " --- Sally Fallon

Nourishing Traditions p.481.

Thanks --- Schuetz

[Guest guest]

oh - thanks for that info!

Marla

>

> ---Hi Marla,

>

> Soaking would be out of the question as that begins the fementation

> process which is strictly forbidden for this particular festival.

>

> Sally Fallon states that this is one case where high phytates might be

> beneficial for the body to chelate and remove toxic metals if it is

> done for only a short period and not the rest of the year.

>

> " The fact that phytic acid is a strong chelator has led to claims

> that phytic acid can be used to remove toxic metals. This may well be true,

> but to avoid mineral deficiencies the use of high phytate foods for this

> prupose should be carried out only for a brief period - a the Jews ate high

> phytate unleavened bread for a few days during Passover [unleavened Bread]. "

> --- Sally Fallon Nourishing Traditions p.481.

>

> Thanks --- Schuetz

>

>

[Guest guest]

,

I would have thought soaking the whole grain (not flour) wouldn't start the

fermentation process. Yes I can see that soaking the flour would start the

fermentation process.

Previous not during the festival I have soaked the whole buckwheat grain, it

remains underwater and then I drained it off and it sprouts. I see

germination not fermentation here. Comments ?

Also thank you for the excerpt from Fallon's book.

So does flour actually lead to the growth of candida ? or is it the yeast,

sugar/honey(sometimes) that gets put into leavened bread that is the culprit

?

in the UK

On 3/26/07, Marla <busykitchen@...> wrote:

>

> oh - thanks for that info!

>

> Marla

>

> >

> > ---Hi Marla,

> >

> > Soaking would be out of the question as that begins the fementation

> > process which is strictly forbidden for this particular festival.

> >

> > Sally Fallon states that this is one case where high phytates might be

> > beneficial for the body to chelate and remove toxic metals if it is

> > done for only a short period and not the rest of the year.

> >

> > " The fact that phytic acid is a strong chelator has led to claims

> > that phytic acid can be used to remove toxic metals. This may well be

> true,

> > but to avoid mineral deficiencies the use of high phytate foods for this

> > prupose should be carried out only for a brief period - a the Jews ate

> high

> > phytate unleavened bread for a few days during Passover [unleavened

> Bread]. "

> > --- Sally Fallon Nourishing Traditions p.481.

> >

> > Thanks --- Schuetz

> >

> >

>

>

[Guest guest]

>

> Bee, Thank you for being understanding rather then saying, oh well

just don't do it. On this particular instance it is out of my hands.

==>You are welcome. I do understand. Like Marla suggested, can you

have non-gluten grains instead, i.e. buckwheat, quinoa or millet?

>

> Always have lots of butter on it :-) Thank you for the tips

about the Bcomplex and niacin and Vit C. Can I double on the

children for the 7 days also ? To remind you they are 6 and 5 and

taking 1/3 of the recommended adult dose on your website.

==>Yes you can double the children's doses too, but just for the

period needed, and you need to spread out the doses. The extra

vitamins I recommended are water soluble so it isn't possible to

overdose because the body just throws off what it doesn't need.

Luv, Bee

P.S. , can you please trim your messages - see our files (left

menu on the group's website) for the Candida Group Info folder.

Thanks so much.

[Guest guest]

==>You are welcome. I do understand. Like Marla suggested, can you

have non-gluten grains instead, i.e. buckwheat, quinoa or millet?

*** These are the 5 we can use.... wheat, rye, oats, spelt, barley, and

millet...

what is the benefit of using the millet over the other 4 re: the candida and

also the body in general. ?

P.S. , can you please trim your messages - see our files (left

> menu on the group's website) for the Candida Group Info folder.

> Thanks so much.

>

*** sorry I forgot in my excitement to get an answer !

Thank you

in the UK

>

>

[Guest guest]

> Thank you for being understanding rather then saying, oh well just

don't do

> it. On this particular instance it is out of my hands.

>

> --- Chag Hamatzot ! A thanks from me too, Bee, as opting out of

this festival week is not an option for me and my family either. Is

there a grain you would recommend above another? Thanks

==> if there are only certain grains you can use, like Marla

wrote, it is best to use oats because it contains the least amount of

gluten and it doesn't contain mycotoxins (fungal toxins) like other

gluten grains. If you can use any grain the best are more seed-like

and they are gluten-free , i.e. buckwheat, quinoa, millet, amaranth.

Like Marla said you need to soak any grains (flour can be soaked too;

check out my website for instructions).

Luv, Bee

>

>

[Guest guest]

Hi ,

Bee says that all grains will feed candida, so it is very likely that you

were having flare ups and aggravations when you consumed those grains, even

if they are non-gluten grains. The reason I suggested non-gluten grains is

because I have learned that it is true for nearly everybody that whether or

not one tests as gluten sensitive or celiac or what have you, gluten is just

hard on a body. It's hard on the digestive system - so my research (I'm on

a few gf/cf ) indicates that really nobody should eat gluten.

But I also realize that everybody is different, and you know your body

best. I believe that the ancient wheats contain less gluten than modern

wheat grains, but still more gluten than oats.

I have also heard that sprouting the grains somehow lessens the gluten

content. I don't truly know about this. I don't see how it could, but

perhaps it lessens the effects of gluten, or denatures it somehow.

Marla

On 3/26/07, Sammuel and <sammuelandsarah@...> wrote:

>

> Dear Marla,

>

> Thank you for the response. In the past, we seemed to have faired better

> with the wheat that is made in the old way rather than oats. We used the

> old wheat last year during the festival...

>

> BUT please keep in mind that all this time when we felt tired, had eczema

> pop up on the children, arguing among the children, short tempers etc.. I

> ALWAYS was led to believe that these were reactions PROVING intolerance

> to

> that substance.

>

> Now having found Bee and being reminding of the healing reactions, I now

> realize that what I may have mistook previously for BAD reactions could

> have

> very well been healing reactions.

>

> So with that in mind, B.B.D (Before Bee's Diet) we were on B.E.D. :-)

> After trying to consume the quinoa, amaranth, or buckwheat grains on

> different occasions - we all felt horrible. Of course was this candida

> flaring or a healing reaction ?

>

> If I soak say buckwheat and then sprout ( something I have done in the

> past)

> what could the detrimental affect on the candida ? what could the

> detrimental effect be on the body in general ?

>

> Thanks for the suggestions. I am just trying to limit as much damage as

> possbile.. DAMAGE CONTROL :-)

> As I know when we have a small bit of the unleaven bread we will be

> craving

> MORE and it will be very very hard to say no after one small bite. I am

> cringing at the thought actually.

>

> Keeping my eyes and mind open..

>

> in the UK

>

>

[Guest guest]

Dear . I'm learning a lot about what is allowed and what

isn't. I'm so glad Sally Fallon's has written about it.

Luv, Bee

> ---Hi Marla,

> Soaking would be out of the question as that begins the

fementation process which is strictly forbidden for this particular

festival.

>

> Sally Fallon states that this is one case where high phytates

might be beneficial for the body to chelate and remove toxic

metals if it is done for only a short period and not the rest of

the year.

>

> " The fact that phytic acid is a strong chelator has led to claims

that phytic acid can be used to remove toxic metals. This may well

be true, but to avoid mineral deficiencies the use of high phytate

foods for this prupose should be carried out only for a brief

period - a the Jews ate high phytate unleavened bread for a few days

during Passover [unleavened Bread]. " --- Sally Fallon Nourishing

Traditions p.481.

[Guest guest]

Wrote:

I would have thought soaking the whole grain (not flour) wouldn't start the

fermentation process. Yes I can see that soaking the flour would start the

fermentation process.Previous not during the festival I have soaked the whole

buckwheat grain, it

remains underwater and then I drained it off and it sprouts. I see

germination not fermentation here. Comments ?

---That may be true, I don't know enough about the fermentation process and

whether or not it occurs in sprouting the whole grain. I was referring to the

flour in my earlier statement not the sprouting. I tend to agree that soaking

the grain would not be the same as fermentation.

Wrote:

So does flour actually lead to the growth of candida ? or is it the yeast,

sugar/honey(sometimes) that gets put into leavened bread that is the culprit?

---It is my understanding that whole grain flour can also lead to the overgrowth

of Candida in any amount in unhealthy individuals because grains are

carbohydrates and thus are sugar in and of themselves even without added honey,

yeast, or sugar. It can also cause problems for healthy people if not eaten in

moderation and if not preapared properly, i.e soaking or sprouting to

neutralize phytates and enzyme inhibitors within the grain allowing access to

its nutrients per Sally Fallon p.25 Nourishing Traditions. Remember

unleavened/unfermented bread is only eaten for a week and is not recommended for

long periods of time or it will lead to nutritional deficiencies because phytic

acid binds up the vitamins and minerals within the digestive system and exits

the body with them. Of course, those with candida would be avoiding the grains

period, soaked or unsoaked.

HTH --- Schuetz

[Guest guest]

> So does flour actually lead to the growth of candida ? or is it the

yeast, sugar/honey(sometimes) that gets put into leavened bread that

is the culprit?

==>All grains, seeds, nuts & legumes are high in carbs so they feed

candida, and also yeasty, moldy, fungi-type foods cause problems for

candida sufferers. Read these two sections in my article " How to

Successfully Overcome Candida " :

http://www.healingnaturallybybee.com/articles/intro2.php#s17

" Eliminate all grains, seeds, nuts and legumes "

AND " Eliminate yeast, mold and fungi "

The best, Bee

[Guest guest]

wrote:

Of course, those with candida would be avoiding the grains period, soaked or

unsoaked.

My response:

well this is why I was asking this whole question to begin with.... because

we *do* have an overgrowth of candida. I know I am still dealing with it and

on a daily basis. I would have preferred *not* having to have any grains or

the other members of the family who are on Bee's diet as we all had candida

quite severely due to a raw vegan diet for years. We have done quite well

for the last month and right now I am seeing ingesting grains for 7 days as

a potential set back. Especially since we have been craving bread -

something that we haven't craved before !! Which is interesting since the

only time we have had bread in any form was during the feast which is once a

year. Other then that we have not had any bread at all for years.. and I

mean years! And we don't have yeast at all.

Thanks again for the comments and suggestions everyone

in the UK

>

>

[Guest guest]

>

> ==>You are welcome. I do understand. Like Marla suggested, can you

> have non-gluten grains instead, i.e. buckwheat, quinoa or millet?

>

> *** These are the 5 we can use.... wheat, rye, oats, spelt, barley,

and millet... what is the benefit of using the millet over the other 4

re: the candida and also the body in general. ?

==>The other 4 grains contain gluten while millet doesn't. Maybe re-

read the section on grains in my main candida article which explains

about gluten grains.

Bee