MORE random pics......

[widebody911]

[widebody911]

[widebody911]

[widebody911]

[widebody911]

[kach22i]

Originally Posted by Holger

Takes over two years for the intestine to recover.

It takes me about 1-week to recover from a single incident of overindulgence in consuming gluten. In that week my stomach may inflate to near basketball sized for the better part of a day. I will feel fat and feel something similar to constipation where it's hard to define, just a feeling of frumpy and swelled.

Eight years ago when I went low-gluten I lost 20 lbs in the first six weeks, but it looked like I lost 40 lbs because all the swelling went down.

https://spiceoflifeblog.com/2014/06/11/gluten-intolerant-symptoms/


My wife was so impressed she went low gluten and her adult acne cleared up practically overnight. She had tried everything on the market, some really expensive stuff, nothing had worked.

If you are interested in getting into shape this summer but your joints always end up hurting (like your knees), try going gluten free or low gluten, it's going to amaze you.

Oddly, the one thing that always helped me with joint pain was Bourbon, and like almost everything else in an American diet it has wheat in it. My knees no longer hurt or ache when I go up the stairs, it was the gluten - who knew?

[masraum]

Originally Posted by widebody911

Mesmerizing!

[GH85Carrera]

[URY914]

Originally Posted by masraum

Mesmerizing!

OK I've just wasted (or not) 10 minutes watching this.

[GH85Carrera]

[Holger]

Originally Posted by URY914

OK I've just wasted (or not) 10 minutes watching this.

Only 10?

[id10t]

Originally Posted by Holger

Only 10?

What is sad is that he was counting in binary

Looks like one of the trails on Paynes Prairie just off 441

[URY914]

Originally Posted by Holger

Only 10?

well it's more now.

[Racerbvd]

[flipper35]

Originally Posted by id10t

What is sad is that he was counting in binary




Looks like one of the trails on Paynes Prairie just off 441

I used that joke in the last employee newsletter. Only 10 of us got it.

[gordner]

Originally Posted by kach22i

We did change the recipe here in America. Shot it with radiation in the 1960's and 1970's to mutate it and increase yield 10 times, then we spray poison on it because as the plant dies as it attempts to cling to life by producing even more kernels. The amount of genetic modification since the 1960's-70's has only increased, some call it Frankenwheat.

https://www.wheatbelly.com/

I get my wheat flour in the mail from Europe (einkorn), 1/10th the yield per acre so it's more expensive, but my body can process it, and no poison in it.

Why Herbs?



https://www.washingtonpost.com/business/economy/european-union-urges-testing-of-us-wheat-imports-for-unapproved-strain/2013/05/31/eaaefcdc-c9fc-11e2-8da7-d274bc611a47_story.html?noredirect=on&utm_term=.1dc852be387e



I only bloat up, feel like I'm getting the flu, and gas up, burping and farting all the time. Quite uncomfortable all bloated up, almost like cramps.

I'm fine in small amounts, but if I overdo it and cross that threshold I regret it every time. Last night I took a couple of bites of deep dish pizza at a house party just so that the Guinness had something to mix with. That pushed me over into bloatville, as 1-2 Guinness beers I can typically tolerate. I think Guinness uses old world wheat.

FYI: Pabst Blue Ribbon beer (PBR) is very low gluten read up on it, I didn't react at all last week when I drank a couple.

The wheat most people in America eat today is not the same wheat of 5,000-10,000 years ago, and neither is the bread. Our bodies just haven't had a chance to keep up with the changes. The changes are being made to increase yields and profits, and not to make them more digestible.

Bud Light is a good choice for the gluten intolerant, it is a rice beer not a wheat beer.

[kach22i]

Originally Posted by gordner

Bud Light is a good choice for the gluten intolerant, it is a rice beer not a wheat beer.

I will look into that, typically it's not actually wheat in the beer, it's wheat barley.

Pabst Blue Ribbon uses a barley extract with very low gluten count in it.

Difference between Barley and Wheat
https://www.differencebtw.com/difference-between-barley-and-wheat/


What Is Gluten-Free?
What is Gluten-Free?

Gluten is the protein found in most grains and cereals. It is what gives bread that wonderful elastic nature.

Most people have no issues digesting this protein, but for a growing percentage of the population, eating gluten can cause serious health problems and they can no longer eat any foods containing wheat, rye, barley and sometimes oats. These do not naturally contain any offending gluten, but are often contaminated by wheat during harvesting and processing.

[sand_man]

If you have Celiac (my 16 year old daughter was diagnosed via intestinal biopsy, when she was three years old), malt is also an ingredient that is typically avoided... I think malt might be a bi-product of barley?

random:

[Racerbvd]

[Racerbvd]