Thursday, February 27, 2014
With so much in the news about wheat, wheat intolerance and celiac disease I became very interested, because last summer I ate a sandwich from a well-known national chain sandwich shop and became very ill. The meat was not spoiled and the vegetables were fresh but I became very ill. I had heart palpitations and wheezing. I am NOT asthmatic.
I just assumed it had to be the gluten/wheat. I jumped on the gluten-free wagon full force ahead. Yes I felt better than I had before, but I got to thinking why it that all of a sudden I am gluten intolerance. When I ate breads that were homemade and/or from a local restaurant (they baked their own bread) I had no problems.
When I did some investigative work, I truly think it is the additives that they put in commercial breads that is causing many problems for people who might think they have celiac/gluten intolerance. These additives are in most of the breads that are on your local grocers shelves. I brought sourdough, whole wheat, cracked wheat, name brand and store brand and they all had some ‘dough enhancers’ that can cause all kinds of problems.
I wondered what ever happened to the ‘day old’ bread. Well the bread now has such a long shelve life that it NEVER gets stale. Good for the bakery, but bad for my health. So I am now learning the art of bread making. I would prefer to buy my bread from the grocery store because it is so convenient, but I cannot handle the additives in the bread. The additives are making me sick, not the gluten. Here is a link to things to avoid in bread.