Hey Marshall, Sez who? Kurt Marshall Dudley <[email protected]> wrote: Not so. Tourettes is hereditary (genetic), it has has nothing to do with infectious agents. Our son and I both have mild cases of it, and one of the best things we found to help was diet. Avoid things like yellow #5, sugar and neurotoxins such as aspartame and MSG.
Marshall Kurt Milkowski wrote: > 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 /* 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 > > > -- > 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 > > >
