tag:blogger.com,1999:blog-18862674.post6285694999936512791..comments2024-01-12T00:24:35.544+01:00Comments on St Bloggie de Riviere: Enemies of the Body StateSarahhttp://www.blogger.com/profile/13195684182481935384noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-18862674.post-37740995991430627842014-09-22T16:05:28.206+02:002014-09-22T16:05:28.206+02:00Totally agree, and they should be organic, prefera...Totally agree, and they should be organic, preferably, otherwise you have to peel everything to avoid all the pesticides. Sarahhttps://www.blogger.com/profile/13195684182481935384noreply@blogger.comtag:blogger.com,1999:blog-18862674.post-59724593994201910122014-09-22T16:03:35.285+02:002014-09-22T16:03:35.285+02:00Nowadays it's not so difficult to maintain a f...Nowadays it's not so difficult to maintain a fairly healthy diet. Stay away from all the junk food out their. We eat a fresh salad every day for dinner, along with loads of fresh fruits and veggies. Our little one loves fresh veggies. In Kuwait, I lost count of how much water I consumed on a daily basis, which is also very important for a healthy diet.Diplo_Daddyhttps://www.blogger.com/profile/12349376430486545451noreply@blogger.comtag:blogger.com,1999:blog-18862674.post-86738517649814956342014-09-21T23:09:25.588+02:002014-09-21T23:09:25.588+02:00I'm glad to hear you got your health issue sor...I'm glad to hear you got your health issue sorted out with diet. It just goes to show, doesn't it?! You are what you eat, and food is your first medicine.Sarahhttps://www.blogger.com/profile/13195684182481935384noreply@blogger.comtag:blogger.com,1999:blog-18862674.post-34699225409477436242014-09-21T23:05:36.292+02:002014-09-21T23:05:36.292+02:00I first went Dairy and Gluten free 20 years ago wh...I first went Dairy and Gluten free 20 years ago when I suffering a systemic candida problem. Within a week I felt like a new woman and still try to avoid both, but have got a bit more relaxed with it, just as it's becoming fashionable. Wheat is genetically modified so that rodents can't break it down, and it means we can't either. You're right about the spelt - original wheat. As for milk, it's so full of hormones and antibiotics that it doesn't really bear thinking about - although it's hard to think of chocolate like that. We can now easily buy Almond Milk and Oat Milk as well as Soya and you can probably get delicious sheeps cheese like Rocquefort locally? Good luck with it. I lived on omelettes and brown rice, fish and chips and bacon and egg and loads of lovely salad so am sure you'll enjoy it once you get the hang of it and feel the benefits! xOlder Single Mumhttps://www.blogger.com/profile/16752771952921898184noreply@blogger.comtag:blogger.com,1999:blog-18862674.post-1123519162059834582014-09-18T11:40:43.499+02:002014-09-18T11:40:43.499+02:00Indeed. Moderation has a boring reputation but in ...Indeed. Moderation has a boring reputation but in fact is the kindest to your body. :)Sarahhttps://www.blogger.com/profile/13195684182481935384noreply@blogger.comtag:blogger.com,1999:blog-18862674.post-59715318096770592014-09-17T17:33:57.039+02:002014-09-17T17:33:57.039+02:00I also think that moderation is key. That said, I ...I also think that moderation is key. That said, I don't have any more eczema since I stopped eating bread. We are all different, and I suppose that some of us are more gluten/diary intolerant than others.Murielhttps://www.blogger.com/profile/07669453005443249990noreply@blogger.comtag:blogger.com,1999:blog-18862674.post-86996320959096099622014-09-06T10:31:55.741+02:002014-09-06T10:31:55.741+02:00I agree, that and the modern varieties which have...I agree, that and the modern varieties which have much more gluten than old varieties. Spelt has much less gluten than modern wheat which has been modified beyond recognition practically!Sarahhttps://www.blogger.com/profile/13195684182481935384noreply@blogger.comtag:blogger.com,1999:blog-18862674.post-16267836945493797232014-09-06T00:20:05.809+02:002014-09-06T00:20:05.809+02:00I love both wheat and dairy and seem to be able to...I love both wheat and dairy and seem to be able to eat them without problems. I read an interesting book by a master baker who believes that it is modern industrial bread-making which is one of the main culprits for the increasing incidence of gluten intolerance, since the unnaturally rapid process (one hour including cooking!) doesn't allow the yeast time to alter the gluten as it would in traditionally-made bread. <br /><br />I shall be interested to follow your progress.Perpetuahttps://www.blogger.com/profile/01214396019726161983noreply@blogger.comtag:blogger.com,1999:blog-18862674.post-8350379427653794082014-09-05T08:53:34.300+02:002014-09-05T08:53:34.300+02:00I should think your guests expect a baguette for b...I should think your guests expect a baguette for breakfast. If I was visiting France, I certainly would! <br /><br />I rarely produce meals with cheese as the boys don't like it (except on pizza) which helps keep my cheese intake down too. :)Sarahhttps://www.blogger.com/profile/13195684182481935384noreply@blogger.comtag:blogger.com,1999:blog-18862674.post-59499201457151518932014-09-05T08:50:45.885+02:002014-09-05T08:50:45.885+02:00I like both too, but I'm actually eating a lot...I like both too, but I'm actually eating a lot less bread than I used to, and less cheese too. Not sure how you can replace a cheese and pickle sandwich with gluten/dairy-free, but we'll see! :)<br /><br />The problem is mainly my eldest who eats way too much bread, but I suppose at nearly 18 this is common and he'll grow out of it as his appetite becomes less voracious! Sarahhttps://www.blogger.com/profile/13195684182481935384noreply@blogger.comtag:blogger.com,1999:blog-18862674.post-41693721851652901472014-09-05T08:21:45.038+02:002014-09-05T08:21:45.038+02:00I'm with you all the way on gluten, convinced ...I'm with you all the way on gluten, convinced that it is enemy No. 1. Looking at wheat growing in the fields now, it bears almost no resemblance to the wheat of even ten years ago.It's become a man-made product, and who knows what it really is? I've been trying to give it up and have been experimenting with different flours with reasonable results, especially with pancakes and pastry, but find it becomes complicated when you have frequent guests, as we do, who want 'proper' bread and I end up buying loaves and of course eating them. And find the more you eat of them, the more you want. I'm not sure whether it's just the gluten or the flour in itself which is the enemy. I also agree on the dairy question, but being a non-meater - a less inflammatory statement than 'vegetarian' :), it does drastically reduce ones options. It isn't surmountable, but does require quite a bit more time and effort to produce meals, especially when time is very limited. I'll be interested on your feedback about the course. SusieKhttps://www.blogger.com/profile/03839407308263118784noreply@blogger.comtag:blogger.com,1999:blog-18862674.post-10052111466231783552014-09-05T08:21:04.947+02:002014-09-05T08:21:04.947+02:00It will be interesting to follow your progress. I ...It will be interesting to follow your progress. I love dairy and wheat products so don't know if I could do this. I don't think I'm intolerant though.Trishhttps://www.blogger.com/profile/00119443727504215312noreply@blogger.com