Ian
The point about Tina’s bread is that she is not sensitive to gluten, but
perhaps to the glyphosate sprayed on the crops before harvest.
I agree about alternative medicine: I don’t need to know the why, only the
whether. And some work fine for me.
I agree, in spades, about TTIP!
Chris
> On 22 May 2015, at 10:24, SwissPace <ian@xxxxxxxxxxxxxxxx> wrote:
>
> High Gluten may be good for the bread making but not necessarily for us. In
> the past bread would not have been the fluffy type we eat today with such
> high gluten content, wheat has a much higher gluten content (worsened by GMO
> ?) now which is fine for bread manufacturers and if we eat it in moderation
> our bodies would cope, I for one love my bread especially white light crusty
> bread- but I know that if I don't eat it I have less problems. I personally
> wonder if food science is going faster than our bodies can cope - what we
> want is not always good for us.
>
> This topic is especially interesting to me as Kerstin a qualified dietician
> and is now continuing on the road of alternative medicine, actually she will
> graduate this October, I have a scientific background so find some of it hard
> to find an understanding as to why it works, but because I don't understand
> it doesn't however mean it does not work.
>
> as regards to TTIP - why do we need it Tina gets her Italian flower and I
> get my apple macs everyones happy, what I don't want is to be forced to eat
> GMO foods or forced drugs
>
> BTW Tina with all the cooking you do maybe you should think of investing in a
> Thermomix - we love ours but we don't do bulk - just when we need it but ours
> gets used at least three times a day the only thing it won't do is fry bacon
> ;-)
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