fixing food intolerance (gluten intolerance, and others)

[spacecase0]

I am sure that we all know that genetically modified food is messing us up,
http://articles.mercola.com/sites/articles/archive/2011/12/13/gmo-crops-destroying-food-system.aspx
but the question is how to fix the damage,
I have asked researchers in the area and they tell me they toss the sample and start over to fix it... I am not tossing myself out, and everyone is affected at this point,

I have been told that many of the food issues that I have can never been fixed,
but look at what I found...
http://bodyecology.com/articles/gluten-sensitive_eat_fermented_grains.php

I am seeing all over that eating unpasteurized fermented foods is the way to go
if you have issues eating vegetables, eat unpasteurized pickles
if you have issues eating dairy, eat raw milk

the real trick is to eat raw foods that have bacteria on it that will break down what you are eating, and fermenting things have that bacteria for that food.
and you have to do it with no GMO foods in your diet,
it forms a colony of all the bacteria needed,
then you have to eat to make the bacteria happy, and not your body,
and that is how you get back the good bacteria in your system,
the nutritionists have things very wrong in most cases.

so I have been looking at ways to make beer without boiling it at any step,
it looks like it fell out of popularity many hundreds of years ago,
but I am sure I can figure it out again.

not sure if anyone else here needs fixed of gluten intolerance or any other intolerance,
but there is a way to do it !

[Atash Hagmahani]

When the lining of the gut is compromised, that can cause gluten sensitivities. If that's the case, cheese is likely to cause trouble too, for similar reasons, due to the protein casein. Another troublemaker, that impacts me, is oat. Generally speaking, all the higher-protein grains suspect (whereas rice and millet are relatively innocuous). Certain long-chain proteins trigger allergic reactions when they hit the bloodstream intact too fast, due to the compromised gut lining.

Kudos to Lilya for alerting me to the issue.

One thing that MIGHT help is Saccharomyces boulardii. A yeast from tropical Asia, closely-related to brewer's/baker's yeast, but thriving at higher temperatures.

Nobody knows how it works, but it has passed clinical trials for dealing with certain types of infections that can compromise the lining of the gut. I don't think it actually colonizes the gut, because after people stop taking it, it stops showing up in their stools. It might simply be bactericidal.

It potentially cures IBS, leaky gut, and/or chronic bacteria-related diarrhea. The Florestor brand is recommended for being higher potency than some competitors, and shelf-stable for 3 years. Some brands require refrigeration due to the way that they were dried, resulting in loss of viability in shipping.

Acid-loving bacterial probiotics might be of some help crowding out bacteria that compromise gut-lining integrity, by sheer competition and acidification. The yeast seems to work better, but the bacteria might be useful for long-term GI-tract health.

Buy and be willing to pay for the best. If the potency is too low, it's a waste of money.

Unpasteurized fermented foods in general good for maintaining healthy intestinal flora, though some of them may get you in trouble with the FDA.

[silverseeds]

  Glad this info helped you out space. My wife will be happy. She is always telling folks with similar issues to look into this, most dont listen.

[Lady Lilya]

I don't have any hope that I will ever be able to safely eat gluten again.  My body will always recognize it as a threat, and take action.  Even eating it with enzymes etc (ie fermented) won't stop it from having the DNA it has, that my body feels threatened by.  And now that my body has grouped my thyroid cells in the same basket (since GM gluten looks too much like thyroid cells) any consumption of gluten can stimulate an attack on my thyroid.  And thyroids don't heal.

[silverseeds]

 Ive known multiple people that had pretty severe thyroid issues and treated it with supplements. Perhaps your issues are different, but I can say with assurance some people have done it.

[spacecase0]

the FDA sure is trying to stop all kinds of things that are good,
and I think that I can make all kinds of fermented foods if I just make them myself,
unless the FDA goes reading internet forums I am likely fine.
the Saccharomyces boulardii sounds good,
and I don't think that I will ever really eat gluten again,
I just want the bacteria or yeast or whatever breaks it down to be in my digestive system so that if I have some of it due to contamination, it may not hurt me so much,

[offdalip]

My body will always recognize it as a threat, and take action.  Even eating it with enzymes etc (ie fermented) won't stop it from having the DNA it has, that my body feels threatened by.

Why would you think your body even REMOTELY recognizes the DNA of the food you consume?
It can't even recognize the RNA of any viruses.........

The thing that your body can respond to are the cell surface receptors on what it thinks are invaders and the
protein sequences of things in the process of being broken down at any level from full protein to partial peptide...........

[Lady Lilya]

OK, so it's not the DNA.  I was trying to simplify.

The simple story is that if I eat gluten my body attacks my thyroid.  At this point, digesting it better is moot.