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#1
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Why Heirloom Tomatoes??
In article ,
Omelet wrote: In article , Isabella Woodhouse wrote: In article , Omelet wrote: In article , Isabella Woodhouse wrote: The autoimmune spectrum now affects a very significant portion of the population. Scary. Have you read _Dangerous Grains_? No, do tell? I understand that "modern wheat" is a hybrid of Spelt. And not any near as healthy... Spelt has the same gluten (gliadin, etc) molecules as any triticum species including modern wheat & rye. For people with celiac or true gluten intolerance, it's all the same poison. As are Oats and Barley. The jury is still out on oats since they do not contain gliadin. But it does contain a different gluten molecule to which some people with celiac respond. Some say oats not contaminated with wheat are OK but I'm not willing to take the risk with any oats. I was unsure whether barley had the same kind of gluten molecules as the triticums. Barley may have the other kind of gluten called glutenin or something like that... not sure. Isabella -- "I will show you fear in a handful of dust" -T.S. Eliot |
#2
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Why Heirloom Tomatoes??
In article
, Isabella Woodhouse wrote: In article , Omelet wrote: In article , Isabella Woodhouse wrote: In article , Omelet wrote: In article , Isabella Woodhouse wrote: The autoimmune spectrum now affects a very significant portion of the population. Scary. Have you read _Dangerous Grains_? No, do tell? I understand that "modern wheat" is a hybrid of Spelt. And not any near as healthy... Spelt has the same gluten (gliadin, etc) molecules as any triticum species including modern wheat & rye. For people with celiac or true gluten intolerance, it's all the same poison. As are Oats and Barley. The jury is still out on oats since they do not contain gliadin. But it does contain a different gluten molecule to which some people with celiac respond. Some say oats not contaminated with wheat are OK but I'm not willing to take the risk with any oats. I was unsure whether barley had the same kind of gluten molecules as the triticums. Barley may have the other kind of gluten called glutenin or something like that... not sure. Isabella I've never actually reacted to Barley, at least not in the past... but I tend to stick to rice now. There are so many varieties. :-) I don't use white rice at all. Just brown and varieties of red and black. The asian market has never been so fun. g I have some chicken foot stock I'm planning to make some rice with probably this weekend, as soon as the 15 bean soup is gone that I made with ham skin stock. Dad's really enjoying it, and I'm glad! He can use the fiber load. Since I cook for him, I keep track of what he eats. Care and feeding of an elderly parent is a big responsibility and fortunately, he likes my cooking. I'm considering deboning some of the chicken feet and pureeing them to add, but it might make the rice a bit too rubbery when it's cold. g I'm using chicken foot "meat" right now to help heal degenerative disk disease and arthritis. That and trotters. The type II collagen they contain seems to be keeping the pain at bay if I eat enough of it, and am consistent. It just took awhile at first. Thank the gods for good chiropractors... -- Peace! Om "If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain |
#3
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Why Heirloom Tomatoes??
In article ,
Omelet wrote: In article , Isabella Woodhouse wrote: [...] The jury is still out on oats since they do not contain gliadin. But it does contain a different gluten molecule to which some people with celiac respond. Some say oats not contaminated with wheat are OK but I'm not willing to take the risk with any oats. I was unsure whether barley had the same kind of gluten molecules as the triticums. Barley may have the other kind of gluten called glutenin or something like that... not sure. I've never actually reacted to Barley, at least not in the past... Wheat allergy is it then? but I tend to stick to rice now. There are so many varieties. :-) I don't use white rice at all. Just brown and varieties of red and black. The asian market has never been so fun. g Needless to say, rice figures big on our menu as well, though in the summer we rarely have it since there is so much from the garden. About the only white rice I ever have is with sushi. I've heard you can make it with a brown sticky rice but I've never found it. I put wild rice (from Minnesota) in lots of things as well, including some winter salads. I have some chicken foot stock I'm planning to make some rice with probably this weekend, as soon as the 15 bean soup is gone that I made with ham skin stock. Dad's really enjoying it, and I'm glad! He can use the fiber load. Ruth Reichl has a wonderful part in her _Garlic and Sapphires_ book, when she was the NYT restaurant critic, about eating duck webs at a Chinese restaurant. Since I cook for him, I keep track of what he eats. Care and feeding of an elderly parent is a big responsibility and fortunately, he likes my cooking. I'm considering deboning some of the chicken feet and pureeing them to add, but it might make the rice a bit too rubbery when it's cold. g I'm using chicken foot "meat" right now to help heal degenerative disk disease and arthritis. That and trotters. The type II collagen they contain seems to be keeping the pain at bay if I eat enough of it, and am consistent. It just took awhile at first. Thank the gods for good chiropractors... You're doing an anti-inflammatory diet then? -- "I will show you fear in a handful of dust" -T.S. Eliot |
#4
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Why Heirloom Tomatoes??
In article
, Isabella Woodhouse wrote: that... not sure. I've never actually reacted to Barley, at least not in the past... Wheat allergy is it then? Seems to be... altho' I can tolerate ramen pasta if I limit the quantity. :-) Bread makes me the sickest of all. And it shoots my glucose levels up too. :-( but I tend to stick to rice now. There are so many varieties. :-) I don't use white rice at all. Just brown and varieties of red and black. The asian market has never been so fun. g Needless to say, rice figures big on our menu as well, though in the summer we rarely have it since there is so much from the garden. About the only white rice I ever have is with sushi. I've heard you can make it with a brown sticky rice but I've never found it. I put wild rice (from Minnesota) in lots of things as well, including some winter salads. Did not know there was brown "sticky rice", but the glutinous red rice might work. I rarely buy it tho' because it dyes anything you add to it red. g Some of the black rices color everything dark purple! I have some chicken foot stock I'm planning to make some rice with probably this weekend, as soon as the 15 bean soup is gone that I made with ham skin stock. Dad's really enjoying it, and I'm glad! He can use the fiber load. Ruth Reichl has a wonderful part in her _Garlic and Sapphires_ book, when she was the NYT restaurant critic, about eating duck webs at a Chinese restaurant. lol The asian market sells duck feet. I have eaten them, but only from ducks we had raised ourselves and home processed. I used to raise muscovies. Mom taught me years ago how to blanch and peel feet. We tried it with emu feet, but only once. The flavor was "undesirable". I'm wishing I could get turkey feet. :-( I'd probably have to find a processing plant for that. Not sure where the closest one is. Since I cook for him, I keep track of what he eats. Care and feeding of an elderly parent is a big responsibility and fortunately, he likes my cooking. I'm considering deboning some of the chicken feet and pureeing them to add, but it might make the rice a bit too rubbery when it's cold. g I'm using chicken foot "meat" right now to help heal degenerative disk disease and arthritis. That and trotters. The type II collagen they contain seems to be keeping the pain at bay if I eat enough of it, and am consistent. It just took awhile at first. Thank the gods for good chiropractors... You're doing an anti-inflammatory diet then? More or less... More of a "high collagen" diet. :-) I don't have rheumatoid. It's degenerative. I've done some searches on the web tho' and it appears the consumption of what they are calling Type II collagen is having some real impact as an alternative therapy for both Osteo and rheumatoid arthritis. Chicken collagen has 10 times the bioavailability of shark cartilage! -- Peace! Om "If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain |
#5
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Why Heirloom Tomatoes??
"Omelet" wrote in message news In article , Isabella Woodhouse wrote: I'm using chicken foot "meat" right now to help heal degenerative disk disease and arthritis. That and trotters. The type II collagen they contain seems to be keeping the pain at bay if I eat enough of it, and am consistent. It just took awhile at first. Thank the gods for good chiropractors... You're doing an anti-inflammatory diet then? More or less... More of a "high collagen" diet. :-) I don't have rheumatoid. It's degenerative. I've done some searches on the web tho' and it appears the consumption of what they are calling Type II collagen is having some real impact as an alternative therapy for both Osteo and rheumatoid arthritis. Chicken collagen has 10 times the bioavailability of shark cartilage! Would you share that research? |
#6
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Food for arthritis etc. (was Why Heirloom Tomatoes??)
In article ss,
"gunner" wrote: "Omelet" wrote in message news In article , Isabella Woodhouse wrote: I'm using chicken foot "meat" right now to help heal degenerative disk disease and arthritis. That and trotters. The type II collagen they contain seems to be keeping the pain at bay if I eat enough of it, and am consistent. It just took awhile at first. Thank the gods for good chiropractors... You're doing an anti-inflammatory diet then? More or less... More of a "high collagen" diet. :-) I don't have rheumatoid. It's degenerative. I've done some searches on the web tho' and it appears the consumption of what they are calling Type II collagen is having some real impact as an alternative therapy for both Osteo and rheumatoid arthritis. Chicken collagen has 10 times the bioavailability of shark cartilage! Would you share that research? Google for "Chicken collagen for Arthritis". Here are the links I had stored: http://www.bodyandfitness.com/Inform...rch/collagen.h tm http://www.truestarhealth.com/members/cm_archives07ML4P1A2.html http://www.springboard4health.com/bo...ollagen_typeII. html My personal findings... After 4 weeks of regularly consuming both chicken feet and trotters (pigs feet), my pain from the issues with my back was considerably less. I quit eating them for about 2 weeks (got bored) and had a serious relapse. I could not hardly even sleep due to the pain. :-( I refuse to take opiates even tho' they were offered. I got back into it for 3 more weeks and right now, as of last Wednesday night, I'm not entirely pain free, but it's toned down to a bearable level. ;-) And since I'm trying to lose weight using a low carb diet, it's a cheap source of protein for the most part. Trotters run around $1.04 per lb. and chicken feet are costing me around $1.49 per lb. I'm consuming 2 to 4 lbs. per week. It's making a believer out of me and has had three other benefits. My skin tone is improving drastically, as is the appearance and strength of my fingernails. I also tend to get a lot of hair thinning on top of my head when I'm losing weight and that is not happening this time. ;-) I've lost 20 lbs. since the end of May 2008. I'm 46. If you find trotters and chicken feet to be unappealing, (I totally understand the concept of food appearance), just debone them and make the meat and stock into soup. It helps. I use a pressure cooker. Chicken feet need to be pressured for 45 minutes. Trotters, one hour. Braising will take longer. They need to be cooked until all the connective tissue turns into jelly. I've not yet explored calves feet for my personal issues, but calves foot Jelly (recipes can be googled) appear to help my 76 year old dad with energy levels and memory issues. Anecdotal of course, but it works for us, and he loves the stuff. The concept I think is eating cuts of "meat" that are high in collagen and connective tissue. Skin, ligaments, tendons and cartilage. History: I took a very bad fall the end of April 2008 and have had a lot of pain since then. X-rays showed a 16 degree scoliosis of the lumbar spine and advanced Degenerative disk disease. The last two disks of the lower lumbar spine are essentially gone. The Scolisis is causing a tilt to the Sacral plate and pelvis. It's like a runaway case of Sciatica from hell.. The Osteopath and the Chiropractor both recommended swimming and and inversion table. The rest I've done on my own. g I'm swimming 20 laps 4 days per week and using the inversion table intermittently. The high collagen diet seems to be helping more than anything, and a good chiro' (I got references before choosing one) is worth their weight in gold. I've also purchased a muscle stim' unit after getting some treatments using one at the Chiro's office. It's the gods... -- Peace! Om "If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain |
#7
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Food for arthritis etc. (was Why Heirloom Tomatoes??)
"Omelet" wrote in message news In article ss, "gunner" wrote: "Omelet" wrote in message news In article , Isabella Woodhouse wrote: I'm using chicken foot "meat" right now to help heal degenerative disk disease and arthritis. That and trotters. The type II collagen they contain seems to be keeping the pain at bay if I eat enough of it, and am consistent. It just took awhile at first. Thank the gods for good chiropractors... You're doing an anti-inflammatory diet then? More or less... More of a "high collagen" diet. :-) I don't have rheumatoid. It's degenerative. I've done some searches on the web tho' and it appears the consumption of what they are calling Type II collagen is having some real impact as an alternative therapy for both Osteo and rheumatoid arthritis. Chicken collagen has 10 times the bioavailability of shark cartilage! Would you share that research? Google for "Chicken collagen for Arthritis". Here are the links I had stored: http://www.bodyandfitness.com/Inform...rch/collagen.h tm http://www.truestarhealth.com/members/cm_archives07ML4P1A2.html http://www.springboard4health.com/bo...ollagen_typeII. html My personal findings... After 4 weeks of regularly consuming both chicken feet and trotters (pigs feet), my pain from the issues with my back was considerably less. I quit eating them for about 2 weeks (got bored) and had a serious relapse. I could not hardly even sleep due to the pain. :-( I refuse to take opiates even tho' they were offered. I got back into it for 3 more weeks and right now, as of last Wednesday night, I'm not entirely pain free, but it's toned down to a bearable level. ;-) And since I'm trying to lose weight using a low carb diet, it's a cheap source of protein for the most part. Trotters run around $1.04 per lb. and chicken feet are costing me around $1.49 per lb. I'm consuming 2 to 4 lbs. per week. It's making a believer out of me and has had three other benefits. My skin tone is improving drastically, as is the appearance and strength of my fingernails. I also tend to get a lot of hair thinning on top of my head when I'm losing weight and that is not happening this time. ;-) I've lost 20 lbs. since the end of May 2008. I'm 46. If you find trotters and chicken feet to be unappealing, (I totally understand the concept of food appearance), just debone them and make the meat and stock into soup. It helps. I use a pressure cooker. Chicken feet need to be pressured for 45 minutes. Trotters, one hour. Braising will take longer. They need to be cooked until all the connective tissue turns into jelly. I've not yet explored calves feet for my personal issues, but calves foot Jelly (recipes can be googled) appear to help my 76 year old dad with energy levels and memory issues. Anecdotal of course, but it works for us, and he loves the stuff. The concept I think is eating cuts of "meat" that are high in collagen and connective tissue. Skin, ligaments, tendons and cartilage. History: I took a very bad fall the end of April 2008 and have had a lot of pain since then. X-rays showed a 16 degree scoliosis of the lumbar spine and advanced Degenerative disk disease. The last two disks of the lower lumbar spine are essentially gone. The Scolisis is causing a tilt to the Sacral plate and pelvis. It's like a runaway case of Sciatica from hell.. The Osteopath and the Chiropractor both recommended swimming and and inversion table. The rest I've done on my own. g I'm swimming 20 laps 4 days per week and using the inversion table intermittently. The high collagen diet seems to be helping more than anything, and a good chiro' (I got references before choosing one) is worth their weight in gold. I've also purchased a muscle stim' unit after getting some treatments using one at the Chiro's office. It's the gods... -- Peace! Om "If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain Thanks Om, the first link is no longer available but I will read the rest as well as all your posts here. thanks |
#8
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Why Heirloom Tomatoes??
In article ,
Omelet wrote: In article , Isabella Woodhouse wrote: that... not sure. I've never actually reacted to Barley, at least not in the past... Wheat allergy is it then? Seems to be... altho' I can tolerate ramen pasta if I limit the quantity. :-) Bread makes me the sickest of all. And it shoots my glucose levels up too. :-( I do hope you've had a screening TTG done--- though false negatives are not unusual if you're not consuming much gluten. Isabella -- "I will show you fear in a handful of dust" -T.S. Eliot |
#9
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Why Heirloom Tomatoes??
In article
, Isabella Woodhouse wrote: In article , Omelet wrote: In article , Isabella Woodhouse wrote: that... not sure. I've never actually reacted to Barley, at least not in the past... Wheat allergy is it then? Seems to be... altho' I can tolerate ramen pasta if I limit the quantity. :-) Bread makes me the sickest of all. And it shoots my glucose levels up too. :-( I do hope you've had a screening TTG done--- though false negatives are not unusual if you're not consuming much gluten. Isabella Glucose Tolerance Test? We've pretty much done away with those and use the HA1C test instead. My A1C level runs around 5.5 to 5.6. Normal is max of 6.5. :-) I'm not a type II diabetic yet, but I'm trying to head there. It's why I'm being so careful with my diet. Starch (and sugar) have been relegated to "treat" status. -- Peace! Om "If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain |
#10
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Why Heirloom Tomatoes??
In article ,
Omelet wrote: In article , Isabella Woodhouse wrote: In article , Omelet wrote: I've never actually reacted to Barley, at least not in the past... Wheat allergy is it then? Seems to be... altho' I can tolerate ramen pasta if I limit the quantity. :-) Bread makes me the sickest of all. And it shoots my glucose levels up too. :-( I do hope you've had a screening TTG done--- though false negatives are not unusual if you're not consuming much gluten. Glucose Tolerance Test? Gluten, not glucose. TTG is "tissue transglutaminase"--- a screening test to check the seriousness of gluten sensitivity, if you've not had it. Health problems you have mentioned are often (but not always) correlated with celiac, especially when occurring in clusters. The extremely high risk of T-cell lymphoma makes it essential to know for sure (and that is why I even mention this at all). Most people with celiac-type gluten sensitivity are sensitive to all forms of gluten in wheat, barley and rye, and sometimes oats as well. However, the effects do not always manifest themselves consistently until an incredible amount of damage is done to both the digestive and immune systems in affected persons. Here is a brief article by Andrew Weil: http://www.drweil.com/drw/u/ART02955/Celiac-Disease.html Isabella -- "I will show you fear in a handful of dust" -T.S. Eliot |
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