Interesting relationship with wheat you have Dianne.
Actually, celiac is quite rare, but lots of people complain about
wheat-related gut problems and/or eczema.
I think the processed wheat products- including bread with it's
conditioners - are partly to blame, and then I heard that it is also the
modern variet (ies) of wheat.
One kind of wheat may have a different effect from another, on a person.
We also take care, like you, but not to the extent of crushing our own. We
avoid all shop products of wheat, especially for the sake of our children.
About three years ago we bought some bread ;in a hurry; - it was wholemeal,
and baked to a traditional recipe. I hated the taste. When I looked at the
ingredients it had soya flour in it! The fibs of homemade traditional
bakers.
There is a real limited amount of variety of wheat for sale, as flour. IN
one village in India , they grow over 28 varieties!
Of course , we've al heard of spelt...but what s it? Did people only from
one type of wheat, really? What exactly does it describe.
We do enjoy atta flour which we make into chapatis - which is a medium-hard
wheat (wholemeal), and also we buy pitta bread from a good arabic company.
I remember once, when a Turkish village was encouraged strongly to take up
a European wheat for its yield, the villagers scoffed and said , yes but we
like our red short-grains, it makes the tastiest bread.
I get a choice of about 1 brown flour and one white flour, plus spelt, plus
rye (one variety?) here in the UK , as organic flour.
There's also cracked wheat from the middle east (not to mention pasta and
couscous). I found a traditional (syrian) bulgar: it is cracked over
charcoal, is a bit blackish, and tastes fantastic. :looks 'un-uniform'. I
know I've got something special there, an old lineage.
The shop will stop selling it one day soon, I guess. Hardly anyone seems to
buy it except me.
JOhn
--On 2 October 2007 16:41:37 -0400 Dianne France
<[email protected]> wrote:
I also was tested for celiac but didn't test positive but can not
tolerate wheat. The web site that deals a lot with the diet is
www.celiac.com. I never had a problem with wheat until around 1998 to
2000 when I finally had to quit because it caused IBS. Finally
researched it out and found that was about the time they introduced
genetically modified wheat into the market place.
I buy organic wheat and grind it myself for cooking and if I only eat a
small amount I can get by with eating it. My husband loves the breads
and baked goods I make and figure he is better off eating organic.
Dianne
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