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BTD Forums    Lifestyle    Nonnie Clubhouse  ›  Non Secretors: Do you eat grains?
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 Non Secretors: Do you eat grains
Yes, O nonnie (67 votes)
25.77%
No, O nonnie (52 votes)
20.00%
Yes, A nonnie (48 votes)
18.46%
Yes, B/AB nonnie (32 votes)
12.31%
No, A nonnie (28 votes)
10.77%
I'm a secretor but I still want to vote (18 votes)
6.92%
No, B/AB nonnie (15 votes)
5.77%
260 Votes Total Last vote Monday, May 26, 2014, 12:40am by ginnyTN
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Non Secretors: Do you eat grains?  This thread currently has 21,661 views. Print Print Thread
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italybound
Sunday, July 16, 2006, 11:58am Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,163
Location: Near St. Louis
Age: 58
Quoted from Henriette_Bsec
Millet ????I think it is without gluten


I dont know HB, that's just what I read. Truthfully, when you look at this aspect*** of it, any grain could be contaminated I guess.
*** Oats are also sometimes contaminated in the fields in which they are grown. If wheat or another grain containing gluten was grown there the year before, it is contaminated in this way.

I'll have to have a look into this as I want to know all there is to know about celiac.



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resting
Sunday, July 16, 2006, 1:13pm Report to Moderator Report to Moderator

probable non-sec
Sam Dan
Posts: 1,797
Gender: Male
Location: Timmins, Ontario, Canada
Age: 67
Hi Pat,

be prepared now to get blown away!  In her book about SCD, Elaine Gottschall refers to a research's experiment in England.   They first stripped a grain of all gluten ... then re-added the same gluten to this
de-glutenized grain.  This was then fed to celiacs .... results .... no reaction.  Apparently the gluten when strongly linked within a grain 'bends' a protein.  [The re-introduction of gluten meant that this gluten's relationship was just mechanical rather than the chemical bonding, as in the original grain.]  Celiacs react to the configuration ... NOT to gluten .... wild, eh?

John


“The object of life is not to be on the side of the majority but to escape finding oneself in the ranks of the insane.” – Marcus Aurelius

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ISA-MANUELA
Sunday, July 16, 2006, 1:31pm Report to Moderator Report to Moderator
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why then they de-recommend even spelt for celiacs on the wiki's from our massr Dr. D
they marked it because of the intervention from gluten & gliadin....so far...even oats do have a bit, but is not a real no-no....it seems in this case  

but what I observed was, that spelt is the only-one which might cause lesser damage
then all the other grains.....or flours.....less of pains...what I can't tell about the intake of any kind of oats  


p.s.

I think here theory and praxis are getting widely splitted  

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ISA-MANUELA  -  Sunday, July 16, 2006, 1:32pm
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resting
Sunday, July 16, 2006, 2:37pm Report to Moderator Report to Moderator

probable non-sec
Sam Dan
Posts: 1,797
Gender: Male
Location: Timmins, Ontario, Canada
Age: 67
Hi Isa,

the theory posed above has some real consequences because it focuses on the 'real' problem and just not something close.  The 'reaction' to the protein-bending ... may mean than the shape of the bending is what folks are allergic too ... so it may have little to do with the amount of gluten in each species of grain ... but how twisted and bent (the shape) of the involved proteins.  It also means it may be OK to eat breads that have flours stripped of gluten yet have gluten added as a binder????????????

John


“The object of life is not to be on the side of the majority but to escape finding oneself in the ranks of the insane.” – Marcus Aurelius

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ISA-MANUELA
Sunday, July 16, 2006, 5:28pm Report to Moderator Report to Moderator
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hm John sorry didn't got it at 100% because I have also kiddies with celiac and ADHS which are all corresponding onto the gluten-gliadin question, when no wheat or better said nothing with gluten-gliadin was taken in, they show up a very normal behaviour; but if not....ooooo....oooooh we do have a problem then so does it mean that we could get them triggered with 10-13 herz onto the Vegatester and /or even it might be true that I could overcome with this all kinds of allergic reactions?-so no real
interactions with the stuff and intestines?- or better said it might be as a new form of desensibilisation?
Gluten-gliadin is the potent protein which triggers....no ? thanks in advance
but now I am a bit ....confused
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resting
Sunday, July 16, 2006, 6:05pm Report to Moderator Report to Moderator

probable non-sec
Sam Dan
Posts: 1,797
Gender: Male
Location: Timmins, Ontario, Canada
Age: 67
Hi Isa,

the problem may be in the way gluten-gliadin effect some of the proteins in the bread ... IF THESE ARE BOUND TOGETHER IN A CHEMICAL WAY (strong), NOT A MECHANICAL MIX (weak).  With your Vega-tester this would be easy to test ... (1) only/pure gluten (2) regular bread (3) bread with no gluten (4) #3 + #1 (new bread ... baked together).  The conclusion - #2 (all kinds of problems) does not equal #4 (no problems).

If this is right, then celiacs CAN eat gluten foods (baking) .... as long as the grain is free off chemically-bound gluten.

John


“The object of life is not to be on the side of the majority but to escape finding oneself in the ranks of the insane.” – Marcus Aurelius

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ISA-MANUELA
Sunday, July 16, 2006, 6:13pm Report to Moderator Report to Moderator
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ahhaaa now I understood. thanks for your explanation ..oups ;o but there're almost some chemical bakingpowders or similarities in...so far you mention the grain and the flour...in their own chemical structure or was it meant the grain must be free of any kind of glutenbinders....
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resting
Sunday, July 16, 2006, 7:13pm Report to Moderator Report to Moderator

probable non-sec
Sam Dan
Posts: 1,797
Gender: Male
Location: Timmins, Ontario, Canada
Age: 67
the glutens it seems, if they are natural to the grain, they can bend the proteins, if these binders are baked into bakery foods the relationship is not too close ... and the proteins are OK then and the allergens are gone.

John


“The object of life is not to be on the side of the majority but to escape finding oneself in the ranks of the insane.” – Marcus Aurelius

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ISA-MANUELA
Monday, July 17, 2006, 7:25am Report to Moderator Report to Moderator
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sorry John, its' me again ...can't get it right..... gluten/gliadin..this ARE the triggers and proteins
which are causing the reactions... when baked so the foods are containing these stuffs and how it could be that allergic reactions would be avoided when eaten   by persons with such foodintolerances
Peter teaches us just this is to be avoid.....the interaction of those lectins of such products with the gut
of foodsensitive peoples.... = the incompatibility of wheatlectins and O's, for example ......
oooo...ooooo this morning my stubborness got me...sorry John  
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resting
Monday, July 17, 2006, 11:26am Report to Moderator Report to Moderator

probable non-sec
Sam Dan
Posts: 1,797
Gender: Male
Location: Timmins, Ontario, Canada
Age: 67
Hi Isa,

the researchers wished to find out whether the allergy of celiacs was to the 'gluten' itself.  What they discovered was: gluten is a cause of problems only when it is naturally found in grains (( here it 'bends' grain-proteins )).  If these same grains are stripped of all their gluten, then this gluten is added back (( into the baking dough )), there was no reaction.

Gluten is not the allergen most people (you and DR D too) still believe it to be - it is however, gluten's ability to change to structure of grain-proteins.  This 'ability' is only active in natural-whole grains.

John

PS. I didn't do this experiment.  I am only trying to repeat what I have read.  There are many breads/cookies baked only with added gluten ... are these safe foods for celiacs?


“The object of life is not to be on the side of the majority but to escape finding oneself in the ranks of the insane.” – Marcus Aurelius

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ISA-MANUELA
Monday, July 17, 2006, 11:55am Report to Moderator Report to Moderator
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so thatswhy *sprouting* might be one of the keys


and I thought that gluten-gliadin are *the* grainproteins causing such damages
as it is written in the clinical literatures  

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ISA-MANUELA  -  Monday, July 17, 2006, 12:03pm
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JamieB
Tuesday, August 29, 2006, 3:56am Report to Moderator Report to Moderator
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Just to bring up a good point, there is no such thing as a 100 percent germination rate in any seed population and a 90 percent germination rate is pretty darn good. Therefore, while 100 percent sprouted breads are great in theory, they just arent possible in reality. Which is why people who are at all sensitive to wheat or other grains or those wishing to be 100 percent complient and are not saposed to eat wheat, shouldnt eat sprouted grain products. If 5 to 10 percent or more of the grain isnt sprouted do you think most of those companies would take the time to carefully seperate the unsprouted grain? Probably what happens is they sprout all the grain and the grains that arent sprouted are mushy are put into the bread along with everything else. Sorry for my ranting and babbling but I have just given up grains 2 days ago. I had been reading about people giving up grains several weeks ago on this forum and 3 weeks ago I had decided to cut back on my grains even more and adhere the serving recommendations for an A nonnie. 5 to 7 servings of grains a week seemed tough I had only been eating rice and amaranth but was having severe tomach cramps, gas, severe pain in the back, throwing up, severe nausia. I have had these fits throughout my life and been lactose intolerent as well. Along with developing Hypothyroidism at 24(Im 25 now), and my doctor suspected PCOS after having irregular periods along with very heavy bleeding sometimes with 2 periods a month. I also was diagnosed with severe iron anemia when diagnosed with hypothyroidism. Anyway sorry for telling you all my health problems but this is what I have just read about and figured out in my own body. Anyway two or three weeks ago I decided to go a few days with out grains it was fine not too many cravings but when eating breakfast with my boyfriend I would eat rye bread with my boyfriend and then things would go down hill. Ezkieal breads at home became too tempting and my cravings and addiction got worse. At first I had lost weight with out grains and then gained 3 pounds after two helpings of rice at dinner and then I started eating more rice and have had a horrible time with my body. I was blood tested for celiac but came back negative. I think my problems are related closely with grains and after just reading the book Going Against the Grain Im pretty sure my health problems are closely related to grain intolerances. After giving up grains for sure for a while to see how my body would respond Ive lost at least a pound in a half, my stomach is still giving my complaints but much less and Im feeling better. We will see how it goes as time passes but I think this might be a more permant change I wasnt sure if an A nonnie should totally avoid grains but I cant seem to handle them at all. My mom is an O sec. so maybe that has something to do with it. Im sorry if this post was long winded but needed to let people know that grains can be dangerous in some peoples bodies and that sprouted grains are not necessarily a great solution to not having wheat products.
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Lola
Tuesday, August 29, 2006, 6:07pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
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there are a lot of other sprouted grain breads you can make.....
like millet or kamut........etc.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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yaeli
Tuesday, August 29, 2006, 9:45pm Report to Moderator Report to Moderator

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Ee Dan
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Thank you for your post.  

Quoted from JamieB
I have just given up grains 2 days ago.

Congratulations.    
Only after having given up grains (rarely sinning with rye pumpernickel) have I experienced a significant relief in my knee aches when climbing stairs!

Quoted from JamieB
needed to let people know that grains can be dangerous in some peoples bodies and that sprouted grains are not necessarily a great solution to not having wheat products.

Even as O secretor, since on BTD I have tried sprouted wheat bread but once, and decided it was for the last time - made me feel not so good. Will repeat the secretor test sometime.



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JamieB
Wednesday, August 30, 2006, 12:28am Report to Moderator Report to Moderator
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Well Im doing ok today and my face looks thinner and I went down a pound since yesterday.
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Lola
Wednesday, August 30, 2006, 12:33am Report to Moderator Report to Moderator

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Sa Bon Nim
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good for you! )


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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zola
Friday, September 22, 2006, 12:08am Report to Moderator Report to Moderator

GT4 - Explorer
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Hey all you A-nonnies - what grains do you have problems with? I've had great success with Brown basmati rice (organic) - I get it at COSTCO for $10 a bag. It's very fragrant and soothing (good for A's

When I was a kid my dad and I used to eat toast with butter and cinnamon sugar while watching afternoon cartoons. Then we'd have dinner with mom. I'd get horrible IBS (and bloating) and she'd think I was avoiding doing the dishes (it was just a happy coincidence). I tried to tell her I was in pain. I became an avid fan of Pepto Bismol. Glug, glug, glug. (Incidentally, it contains kaolin clay which is used in the treatment of ulcer due to H.Pylori).

I do not do well with wheat. I get eye globbers and puffiness. Don't have this reaction to spelt tho - it tends to make me crave butter. (My ancestors were dairy farmers.)

I do fine with quinoa. Is amaranth considered a grain? (I think it is technically a fruit). Anyway, the nutritional profile on it is phenomenal (protein, iron, etc.) I make crackers out of it and eat it with my 'refried' pinto beans and yogurt. (Ooh, I'm salivating.) Carbs are powerful things.


It is so pleasant to explore nature & oneself at the same time, doing violence neither to her nor to one's own spirit, but bringing both into balance in gentle, mutual interaction.

Johann Wolfgang Von Goethe
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Lola
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Sa Bon Nim
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amaranth is an allowed grain in the health series books........(don t know about the other types).


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Howard
Sunday, November 26, 2006, 2:42pm Report to Moderator Report to Moderator

Hunter
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I only eat Ezekial bread and the occasional bit of Manna bread. I have no problem with them but need to avoid them if I am leaning towards weight loss. I tend to seek out carbs from carrots when trying to drop a few pounds quickly.


"I was so much older then, I'm younger than that now" - Bob Dylan

"Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts." - Mark Twain

I'm a Hunter (Geno Type), lead me to the sabre-toothed tigers!
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Ronagon
Wednesday, March 14, 2007, 12:34am Report to Moderator Report to Moderator
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I have to avoid grains and carbs in general, like mad.
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Lisalea
Monday, March 26, 2007, 3:37am Report to Moderator Report to Moderator

Ee Dan
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I do eat grains on a daily basis actually, anywhere from 1/2 cup -1 cup approx ... brown/white long grain rice or basmati ... millet, barley, quinoa,  oatmeal ...  manna bread ...


The older I get, the more wide-eyed I become.  
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Wednesday, March 28, 2007, 11:22am Report to Moderator Report to Moderator

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Learning just this week that I am a B non-secretor will probably change the way I look at grains.  I recently cut out oatmeal because it was too much for my system at this time.  I do eat rice cakes daily with almond butter and do have cooked millet or cooked brown rice on a daily basis but have downsized my portions.  

LF


BTD as of 03/13/07; GTD as of 01/01/11

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Victoria
Thursday, March 29, 2007, 4:41am Report to Moderator Report to Moderator

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Hi LF,
It will be interesting to see how your relationship with grains changes as you adapt to your new realization of being a non-secretor.  I also used to rely heavily on grains.  Now my grain intake is a rice cake with almond butter/crushed walnuts.  

That's all the grains I eat, and one of the best changes I ever made.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Molly
Saturday, April 7, 2007, 9:30pm Report to Moderator Report to Moderator

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Hello,   Just to let you know about my reaction.  Last week my husband wanted pizza so we went to a restaurant for pizza!  I had two pieces of cheese pizza and started having mucus in my throat.  I had to keep coughing to clear it.  What a feeling of instant body response.   I  thought my system would take one "avoid" but now I know.  That is a reaction that was tied to the food.  I'm wondering about the pain in my forarm muscle that I've been saying is because I exercised it to hard.  I wonder if I'm having a reaction from the Ezekiel bread or rice noodles.  


Molly[color=purple][/color]
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Lisalea
Sunday, April 15, 2007, 10:57pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from Victoria
Hi LF,
It will be interesting to see how your relationship with grains changes as you adapt to your new realization of being a non-secretor.  I also used to rely heavily on grains.  Now my grain intake is a rice cake with almond butter/crushed walnuts.  

That's all the grains I eat, and one of the best changes I ever made.



Have u ever tried mixing  together a couple spoonfulls of almond butter, dried raisins, a few chopped walnuts and a spoonful of lecithin granules Victoria or anybody else ??
What a wonderful and satisfying snack !!
It takes a longtime to eat 'cause it's sticky, crunchy and filling all at the same time and is especially w-o-n-d-e-r-f-u-l when u have a  little craving and wanna remain COMPLIANT !!!  


The older I get, the more wide-eyed I become.  

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