Hey Marshalee,
All diseases can be healed!! Not an easy task but it can be done.There
are no incurable diseases, just incurable people. What you are talking
about are bacterial, viral infections. Get rid of the critters get better.
Kurt
*/Heidrun Beer <[email protected]>/* wrote:
On Tue, 2 Oct 2007 09:15:34 -0600, Marshalee Hallett wrote in
:
>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
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