Re: [Sansevierias] Re: changing the headers more gluten

Yes but in MOST cases they can eat real bread made by traditional methods
as the enzymes and starches etc change the gluten into a more absorptive
form. It's the action in the raising process. it does Not Work for everyone
with gluten intolerance as they are intolerant at different levels.


On 23 December 2013 11:59, Eva M I <[email protected]> wrote:

>
>
> John,
>
> People with gluten intolerance get damages from gluten. The thin hairs in
> the intestines disappears. Then You have problem to get the nutrition.
>
> People with gluten intolerance usually are thin and short. Many also gets
> osteoporos.
>
> And....... There is gluten in beer. :-(
>
>
> Eva
>
>
>
>
> Skickat från min iPad
>
> 23 dec 2013 kl. 12:50 skrev "e-mail newearth" <[email protected]>:
>
>
>
> Gluten intolerance is often mistaken for Gluten allergy two different
> things. If you are allergic to gluten your body reacts violently and can be
> deadly.
> Intolerance just means the body is slow to use up the gluten and get rid
> of it, a very simplified explanation but basically that's it.
> The gluten problem started with modern bread, Bread is water, flour, yeast
> and salt, Yes lots of added natural additives but that is basically what
> there is in bread.
> Now modern bread has all sorts of things in them from Titanium oxide to
> make bread whiter than white to all sorts of chemicals to extend the shelf
> life.
> Next and the most important part is the method, Real bread all the
> ingredients are mixed together then needed to stretch the gluten molecules
> till the dough gets an smooth elastic quality, then left to prove. This is
> the most important part as the starches and gluten start to break down.
> This is done twice in yeast breads so buy the baking part the gluten is
> still there but much more broken down into something easily absorbed and
> used by the body.
> In modern factory bread there is only the smallest amount of yeast used if
> at all most use a chemical raising agent but the dough is blown/injected
> with hot air to blow it up in seconds artificially, The dough if you can
> call it that is not proven once let alone twice so there is no break down
> of the gluten or starches in the flour. The flour don't get me started this
> has all sorts of chemicals in it.
> I make my own bread every Sunday/Monday, Sunday Mixed needed risen left
> warm for a couple of hours, Hit back needed again for ten minutes and left
> overnight at room temp. Monday oven on dough knocked back again and needed
> the lumps taken off for loaves buns, French sticks. I only make granary
> type brown breads with mixed seeds in. My cousin is gluten intolerant but
> can eat as much as she likes without any problem of home made bread but
> cannot touch the other rubbish.
> Sorry but this is something I am quite strong about food that is not what
> it is supposed to be.
>
>
>
> On 23 December 2013 01:53, Hermine Stover <[email protected]>wrote:
>
>>
>> >
>> >Sorry no it was in response to Hermine's post on the same post sorry
>> >we should have changed the header.
>>
>>
>> changing the header seems to be becoming an extinct habit. on one of
>> my lists nobody has changed the header for almost a month and since
>> all we do is talk about ourselves, ANYWAY, it  really does not
>> matter. If something came up of significance SOMEBODY  would HAVE to
>> change the header, but then it would revert to whatever it is about.
>> a major discussion about how suddenly everyone is self diagnosing
>> with GLUTEN INTOLERANCE is what they are on about.
>>
>> hermine
>>
>>
>>
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>
>
> --
>
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>
> *"No One Lives Forever But We All Shine On"*
>
> *Cheers  John*
>
>
>
>
> 
>



-- 

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*"No One Lives Forever But We All Shine On"*

*Cheers  John*