It is 11:33 am and I have just spent the last 10 hours having a wicked attack of allergic rhinitis. A steady drip - UGH! - and quite impossible not to breathe some in, if I expect to breathe at all. Which, you know, *is* kinda necessary. OK so I shouldn't have eaten a box of cookies over the course of this and last week plus 4 bagels over the last 2 days and those few Melba toasts during Xmas dinner at P & T's. FFS. But really. It is like an addiction. I never got respiratory reactions to wheat till last year - 2010.
They suck!
Anyway I am now waiting for the benydryl to kick in - already took one of the 24-hour 'aerus" type pills at 2 am. I don;'t think Dave dying last week has helped the old immune system and ot quite sure why I am taking it quite this hard since we we not close. But I guess I was close to his music and the loss is hitting me. I see on his page I am not alone - people form all over the world leaving him messages. So sad. Had a short convo with his old drummer Evan. Wanted so much to play the new tunes Earache released but what can you do if you can't breathe properly and are swallowing continually and horking several times a minute??
Cab home *ouch* in the wallet dept.
So now I have vowed to never eat wheat again ...'cos, yanno, I kinda need to breathe. For all y6ou helpful people wheat is triticum spp and from previous experiments I have discovered I react to kamut and spelt as well. No big surprise they are like wheat Triticum. Not a clue if Tritcale would producer the same reaction but it has become almost impossible to find.
Why did this happen you ask? Here is my theory - overexposure to yeast and wheat during my foray into being a vegetarian (who would tell an anemic person to be a vegetarian is beyond me but that is what the dietician the doc sent me to recommended because of the hypertention). I didn't know ack then the anemia remained unresolved and I craved meat so resorted to faux meats - which are predomonantly wheat gluten and yeast based (and also some soy). Alas, my gut still reacts if I over eat soy so i don't want to push that one over the edge either. And they stick whole wheat in veggie cutlets as well.
One book I saw suggested it was best to return to what you are genetically geared for in terms of diet - and that made sense - i had seen what a mess could be made healthwise in first nation populations forced to eat a western diet when they were not a adapted to the huge amounts of sugar and white flour - rampant diabetes and heart disease. It's not like my ancestors grew up eating scads of wheat or soy. Nope - Highland Scots & Scots Irish, with a bit of Swiss German and a sprinkling of Kanien’kehá:ka, better known as Mohawk.
Did anyone eat soy?? Hells, no! Coconuts and almond? Only as some sort of wonky (& very expensive!) imported treat.
So what did they eat? Oats, rye, corn, potatoes, hazelnuts, squash seeds, sunflower seeds, various dried beans and peas, chestnuts (maybe) butternuts (maybe), fish and game, some beef, a fair bit of sheep and lamb, eggs, some chicken and other poultry, as well as milk and cheese and related dairy.
Also various berries, apples, plums, pears, honey, maple syrup, squash, various root vegetables that would grow in the cold and damp, plus a few leafy and veggie things in the spring and summer and fall - cabbage, dandelions, wild garlic... mushrooms - that kind of thing.
OK fine. This is not unfeasable. I don't seem to react to any known veggies anyway that can be grown in the short hot semi-continental Ottawa Canadian summer - tomatoes and peppers and celery, cucumbers... fine. We are not talking caveman diet here.
But you can't make bread with much of these things. Or can you?
...come on Benydryl... please, please, please kick in. NO more wheat for me thank you very much!
Tuesday, December 27, 2011
Saturday, December 17, 2011
A Barley Recipe Archive
Some recipes for barley and barley flour, from the Alberta Barley Commission.
what have they done to the wheat?
I had problems digesting wheat even as a child but now it's been completely screwed up. Plant breeding is fine and necessary - but did we have to let a slew of mad geneticists with their gene guns run rampant through the food crops, blending plant animal and fungus families that never mated nor crossed in nature, probably for good reason!? I'm no luddite but you don't jam your hand into a fire just because you think no one else has - there is a reason why people avoid some things! You can get burned. So this is a place for me to keep a stack of recipes that do not use wheat but rely on heritage grains for this Celtic-Germanic-Mohawk chick. I am leaving corn out because currenrly in the Ameircas, as Monsanto has done some vile things to the corn crop involving built in pesticides. None for me, thanks - I'll pass!
Our bodies are adapted to what our ancestors ate. Mine did not dine on almond nor coconut flours. Making breads with those tropical and semi-tropical crops strikes me as utterly daft when there is a wealth of old recipes using non-wheat flours.
Non-wheat grains have been eaten successfully for millenia.
Our bodies are adapted to what our ancestors ate. Mine did not dine on almond nor coconut flours. Making breads with those tropical and semi-tropical crops strikes me as utterly daft when there is a wealth of old recipes using non-wheat flours.
Non-wheat grains have been eaten successfully for millenia.
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