Grape Seed Extract

So far we have olive leaf extract, grape seed extract, tumeric(cumin), kefir, fermented sauerkraut, anyone feel free to add to the list of helpful supplements or foods. Let us help each other with making a list of food to reach for that does not cause a flare. Practical suggestions of what we CAN eat would be helpful.What can we eat for breakfast lunch and dinner, keeping in mind we want to limit sugar and gluten. This is not an easy way to live. I feel like protein such as eggs, fish, beef and chicken(if not full of hormones and antibiotics, harassed beef is better, helps my sugar levels to stabilize..Salads with spinach, kale, dark leafy lettuce are good.Juicing vegetables can be good . Anyone who reads this, please add to the list of supplements or food ideas. Herbs as well. Thanks in advance!

Sorry, that was supposed to say grassfed beef! Week, at least I made myself laugh. ALSO IMPORTANT!

I read somewhere that this rash of non-celiac gluten intolerance is really a reaction to a processed-gluten product that's an additive in most commercial yeat breads. I do try not to rely too heavily on wheat, but I believe baking my own bread is a way to avoid any effects that people attribute to gluten.

Good idea, but I wonder what else it is in. At the health food store you can buy gluten free bread. Do you think that would be safe?

Well, yes, but expensive and often kinda gummy-tasting. I object to the massive cash cow the food industry has worked up from this much-touted fear of gluten spread by TV 'doctors'. I'm so tired of non-celiac friends who make a big fuss about gluten, which I accommmodate by carefully baking with a set of flours that have questionable nutritional value and then I see them gobbling up some tempting crap full of gluten and sugar "I can't resist!"

Organic unbleached hard wheat flour is 12% protein. I have psoriasis and maybe mild IBS. A calm life has my psoriasis in complete remission and I believe the probiotic fermented vegetables I've been eating have got my colon working perfectly in a matter of weeks.

If you suspect you might be truly gluten-intolerant, then eliminate it completely from your diet for two weeks. Then for a day eat a lot of wheat bread. If you have a sudden reaction you have your answer. Too many people shop in the HUGE gluten-free grocery aisle with only a vague feeling that gluten is bad for them.

Michael Pollan says: "They are very important if you have celiac disease or can’t tolerate gluten. But it’s hard to believe that the number of people suffering from these conditions has grown as fast as this product category. Gluten has become the bad nutrient of the moment, the evil twin of Omega 3 fatty acids. Could it really be that bread, a staple of Western civilization for 6,000 years, is suddenly making millions of us sick? I’m dubious."

I'm on olive leaf extract right now because my integrative practitioner put me on it short-term. He calls it a 'natural antibiotic'. That makes me think it might be better to consult with a practitioner before going on it long-term.

I agree totally. have you seen the list of ingredients in gluten free products? Full of sugars and saturated fats, highly processed and all sorts of additives I have no idea what they are. Apparently it's to get the same 'mouth feel' as gluten products.

My son had an intolerance due to loads of antibiotics when he was a baby and systemic thrush (diagnosed by my GP after he spent his first 4 months either screaming or asleep) His bowels were out of control, he couldn't potty train and had bad eczema. Another GP suggested reducing gluten and increasing oats. Then a chat with a Baker who had worked in juvenile detention centres led me to make my own bread. He said that levels of violence went down when the children were fed proper bread!!!??? What are we doing to ourselves?

Anyway, I bought lovely flour from Shipton Mill and with the help of the Baker's recipie for two day sourdough saw an overnight improvement in my son. I've hardly bought bread since. That was 11 years ago. If I do have to buy some, I get sourdough or 'overnight' bread. My theory is that the long fermentation changes the chemical balance in the modern high protein flours and makes it easier to tolerate for anyone who is sensitive.

My son's health cleared up years ago and now he stuffs himself full of rubbish (ugh), but at home I still cook like this because we like it.

I'm aware that what works for us isn't perfect for everyone (sorry Hanny, I'm still feeling guilty about the chocolate suggestion), but this is how we eat. As little processed as possible and limited sugar. Lots of veg. Organic wherever possible. Simple and in moderation.

 

Just want to clarify, none of my family are sensitive to gluten, only my son  when he was younger. I agree that it's a bit of a bandwagon/cash cow, but we did have a genuine case, they do happen.

I think a lot of it is to do with the rubbish that goes in food, as well as stress and lack of time to cook properly. There is a paragraph of ingredients that comes on the back of a loaf of 'standard' bread. No wonder people feel bloated.

That additive is called 'vital wheat gluten'. Huge increase in its use since the seventies. The article was in Mother Jones, "The Real Problem with Bread (It's Probably not Gluten)"

I do and overnight sponge when I make bread. The article points out the value of this slow fermentation, as you do, Bridge.