On Tue, 2 Oct 2007 09:15:34 -0600, Marshalee Hallett wrote in <[email protected]>:
>Dear Silverlist Folks, > I just learned that my daughter, who is 32 and mom to 2, has Celiac >Disease, and my grandson, her 4 year old, has Tourette`s Syndrome. >(His dad also had that but it went away at age 21 or thereabouts.) >Does anyone have any experience with either of these, and any >suggestions for managing or even healing them? > I`m going to their home today to bring them some fresh CS as well as >some silver wires, as now she is finally willing to try it! >Thanks, >Marshalee I have cooked for 9 years for a husband with celiac disease. There are good news and bad news for you and your daughter. The bad news are: it cannot be healed. People with that condition will have it for the rest of their life. The good news are: if a strictly gluten free diet is kept, the patient can lead a happy life to old age! No other rules have to be kept, unless there are already medical conditions as a result from a diet that wasn't right for her. If your daughter has not known, so far, that she has celiac disease, she will probably have eaten a lot of wrong things and her intestine could be damaged, she may be lactose intolerant and may have malabsorption of various nutritents, including calcium, so her bones should be checked for osteoporosis. Any other medical problems should also be checked for a connection with a possible mineral or vitamin deficiency, because the damaged intestine doesn't absorb food elements like it's expected. So even if she eats a perfect diet, as long as her intestine isn't restored, deficiencies can appear or continue. Again good news: with the proper diet, her intestine can regenerate and all these problems can move to the past. She needs to avoid any and all products that contain wheat, rye, oats or barley (or other grains from these families). Other grains are OK, specifically mais, buckwheat, rice, millet and potatoes, which is not a grain but can well be used instead. She needs to read any and all labels of canned food, because wheat flour is in many sauces (that go for instance with canned fish), sugo etc. etc. Also labels that contain "modified starch" should be avoided, because there could also be gluten in this starch (but not if it is mais starch or potato starch, these are certainly gluten free because the whole plant doesn't contain gluten). If she is a devoted cook, she will be unhappy because she cannot use wheat flour for bakery anymore. Commercial producers of gluten free food use exotic combinations of flours to arrive at a texture that resembles wheat flour, but without the gluten it will never work the same way, and most times they try to emulate WHITE wheat flour, which is an inferior raw material to start with. I have developed a flour mix that tries to emulate WHOLE GRAIN flour, and does without any of the very expensive ingredients that commercial companies use and that are so hard to come by. 1/3 whole buckwheat, 1/3 whole brown rice (both ground in my own electric grain mill), 1/3 potato flour. To the finished mix, I add between 5% and 10% brewer's yeast. This adds protein and a healthy Vitamin B complex of which the wheat flour has a lot but the other grains don't. Dietary fibre comes from the brown rice. The Vitamin E which is in the wheat flour will have to come from other sources (nuts, oil). The ingredients can be varied in percentage. If the flour tastes too strong, use less yeast. If it is too rubbery (my way of making up for the missing gluten), use less potato flour. If the buckwheat taste is too strong, take some of that out and either increase the other two, or add some mais or millet flour (millet is a good source of silicium and other minerals). If the product is too brittle, use less rice or mais. And so on... I have made everything under the sun with this mix, from noodles to cakes to bread to lasagne and pancakes and tiramisu and everything else. As a general rule, expect the products to make more crumbles and be less elastic and break easier than wheat products, but this is also true for most commercial gluten free products, which have the general disadvantage that while they don't contain gluten, they are not made by the holistic rules of the modern wellness kitchen, so that dietary fibre and many minerals and vitamins will be missing that should be in a flour or flour mix. Unfortunately I don't know anything about Tourette's, but I hope I could help at least a little! If you have specific questions, you or your daughter may want to contact me directly, as I don't always have the time to read my mailing lists. But there are also good books out there. All the best, Heidrun Beer Workgroup for Fundamental Spiritual Research and Mental Training http://www.sgmt.at http://www.RecastReality.org -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: [email protected] Address Off-Topic messages to: [email protected] The Silver List and Off Topic List archives are currently down... List maintainer: Mike Devour <[email protected]>
