Re: ...and 'they' say higher protein is bad for the kidneys.
Thinking of that article on bread in the Daily Mail - I have been doing some research this evening, and came across an article on sourdough bread.
I can't eat anything with gluten in it because of the reactions I get. My husband also gets problems with it (mine are physical - his are mental), but he does miss his bread. Gluten free bread not only is pretty disgusting, but it is extremely expensive too.
Anyway, I wondered about making some sourdough bread with oats rather than wheat and did some research.
I came across this page -
http://nourishedmagazine.com.au/blog/ar ... ough-bread
Reading that and the comments that follow have been quite an eye-opener.
It ALL comes back to nutrition. Every corner I turn comes back to nutrition!
I have downloaded Clive Lawler's book 'whole don't mean wholesome' onto Kindle. He cites Nourishing Traditions by Sally Fallon which I have in hard copy but have never read all the way through (it's a big book!) - I have listened to some of her lectures on the Web though. Both Sally and he point out that our ancestors would always put grains and other foods through long soaking processes which would help to break down the 'anti-nutrients' that are naturally present in the grains and pulses.
Sourdough bread making ferments the bread for many hours - sometimes days. It is a breadmaking process which has been handed down for centuries. There are apparently still sourdough starters around that were started 150 years ago! The long fermentation helps to break down the gluten and other proteins in the flour, rendering them far more digestible. The enzyme reactions support digestion and the yeasts and bacteria also create a much higher nutritional food. He has found that people with gluten intolerance have been able to consume and enjoy traditionally prepared and made wheat flour bread without any issues. He recommends stoneground wholemeal flour seived to remove most of the bran.
We have lost this wisdom. In our quest for speed, all those ancient ways of preparing food have gone out the window - to our detriment. What is on the supermarket shelves is not only very nutritionally deficient but may actually be very toxic because it is processed so fast.
If the gluten proteins are not being broken down properly they become toxic. Is it any wonder that so many people are becoming gluten intolerant - or are getting Coeliac disease? These toxic substances damage the gut causing nutrient malabsorption issues and deficiencies. Deficiencies impact on all sorts of processes and functions in the body.
As there are cultures out there who eat a fairly high but natural carbohydrate diet but don't get things like diabetes, one has to ask, what bearing on our high level of diabetes does the fact that the huge amount of wheat-based carbohydrate foods are not prepared properly, or do not contain the nutritional elements needed for their digestion? Are they actually turning into toxins in the body because they haven't been rendered into substances that the body can deal with and use effectively? Are they actually triggering, due to the resulting damage to the digestive system, the rise in Diabetes?
Adults and children who get type 1 Diabetes often report having a virus prior to their diagnosis. Trauma to the body in the form of a fairly severe illness (in fact trauma of any kind) radically depletes the body of nutrition. The body has to try to keep the equilibrium going and for that process it has to call upon a lot of its nutritional resources. The harder you put your foot on the pedal, the more gas your car will use...
That does trigger the question in my mind, is T1 Diabetes a deficiency disease, and if the deficiency was figured out, could supplementation until the body has recovered get an individual through the crisis and prevent Diabetes continuing? There are some tentative links to Vitamin D deiciency, but so far there is nothing concrete on that.
The fact that T2 is a slower process doesn't necessarily mean that it isn't triggered by the same thing. It is just that perhaps in T2s the deficiency is slower to appear. Doctors recognise things like Pernicious anaemia. It will not become apparent until the symptoms are obvious although it will have undoubtedly been 'brewing' for a long time. It is recognised that it is a shortage of vitamin B12 - well actually it is a shortage of intrinsic factor in the stomach (damage again?) that enables the body to absorb the B12. But supplementation with B12 usually effects a reasonable 'cure' (although it doesn't address the actual cause).
We are eating in the Western diet, a lot of foods that contain anti-nutrients - that is, that block the body's ability to absorb nutrition. Things like phytic acid, oxalic acid and salycilic acid. These are all contained in different fruits, vegetables, and grains. Vegetables of the brassica family eaten raw will block nutritional elements - maybe there
was some sense to your grandma's long-boiled cabbage after all....
Those ancient food preparation processes were learned over thousands of years. Our forefathers - and mothers - perfected the best way of acquiring nutrition and how best to prepare their food in order to get it, but we, in our arrogance, have ignored and dismissed it all as of no importance. It very much looks as though we may well be paying the price for that foolishness - big time.
- so it makes sense that the fuel your body produces for hunting (when fruit is not available - ketones) is high energy (coming either from body fat, or animal fat. Good ol' (saturated? :wink: ) animal fat.)
