Whats wrong with todays bread

FSLondon, I have the same suspicion. My casein intolerance (not to confuse with lactose intolerance) is also related to severe dysbiosis I have, and same with my fructose intolerance...

Gluten free - casein free diet improves symptoms of autism.
It is known that people with autism have dysbiosis and leaky gut.

FSLondon said...
Xy123, your post dovetails with my suspicions about the rise of gluten intolerance (and maybe celiac). I am inclined to think there's nothing wrong with gluten or wheat, but there is something wrong with us--some of us are losing some necessary bacteria or other aspect of our intestinal flora that help us digest or tolerate wheat.

Except with celiacs, it's been around for over 2000 years so modern diet hasn't brought Celiacs on, there are more people today than 2000 years ago and Celiac disease is genetically based, so it is more common in those with a family history of the condition. This means that if you have a blood relative with celiac disease, you are at an increased risk for developing it too. This autoimmune condition occurs in up to 5-10% of family members of persons diagnosed with celiac disease.

Yes, I agree FSLondon, just wanted to point out in case some might not realize that Celiacs does a have a genetic component to it as well and the fact that there is a much higher population world wide with growing population since it was discovered in Europe long long ago....and it was mentioned that the thought was the way some foods were being processed now a days compared to how wheat for example used to be cultivated and all, just wanting to point out that Celiacs has been around longer than the changes made to our foods of today.

There was a movie with some info about the production of bread (and in particular the difference between European and American bread), it was made by a journalism student:
http://www.thetroublewithbread.com/
(I am not quite sure where you can get the full version, though - sorry)

But here is an article by her with some more info:
http://www.alternet.org/food/gluten-intolerance

Camillie,

There are variety of recipes for dosa. Simple recipe is using urad dal and raw rice. I use them in 1:2 composition.

1. Soak 1 cup urad dal and 2 cup raw rice (not parboiled) seperately over night.

2. Wash and Grind them in the morning to a paste consistency. Now mix both batters.

3. Leave it covered to fermentate so the batter expands to douple in size. It will take around 24 hours in a warm weather upto 36 hours in a winter month.

4.Once its fermentated add salt to taste and pinch of turmeric to the batter. If the batter is too thick  add water and make it to pouring consistency.

5. Heat a large non stick pan. grease slightly with ghee/ butter /oil. When its hot enough pour 1 ladle full of batter in the pan and spread it in a circular shape. When the batter is cooke at the bottom turn it to the other side and cook.

Check this vedio: http://www.rakskitchen.net/2014/05/dosa-recipe-south-indian-dosa.html

You can make the idlis using 1:3 composition. But the batter needs to be thick and you need idly maker to steam the idlis.

We make it in our home even before uc. It's our common breakfast. People tend to eat them as breakfast as fermented food can cause acid reflux. But I eat it as dinner. These are easy to digest but can make your bowl movement bit loose. But people eat it for both constipation and diarrhoea as a treatment.

Thanks sweety5! Best of luck on your journey to health.