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Yum, The Taste Of Real Food!

mushroom

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mushroom Proficient
mushroom
Posted

Omg, I have just had an almost orgasmic experience with food :lol:

Yesterday in the store I saw a new brand of yogurt (yoghurt), Clearwater's Cream Top Yoghurt, "using only organic milk from the family farm." It WAS expensive, but when I read the label I said, I've got to try this. It said "Totally natural, gluten free and non-homogenised" It also said that the unrivalled taste and texture was due to the natural setting process that minimised the manufacturing steps and maximises the product's integrity. Okay, sounds good. Then it says that the process creates a top cream layer that adds to the flavour or can be easily removed for a low fat option.

Well, to get the full experience I stirred the top cream layer in and tasted. WOW!!! Nothing is added to the product except the cultures, but it was so sweet, just like the milk that used to come from our cows. The flavour was indescribably delicious. Now it does not say that they do not pasteurise it, and I do not believe they could get by the food police without doing that but it doesn't have that pasteurised flavour. Worth every penny even if just for that one memory of what real food used to taste like. :)

How much we have lost.....:(

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kareng Grand Master
kareng
Posted

I've got another one for you. I just found some kick ass mixes. Shock of all shocks! The food is yummy and tasty. Moist and delicious and just keeps getting better each day after baking. The flavors mingle and get all sorts of good the day after baking them. I've only tried 3 of the mixes, but am so happy to have actual real tasting food. And so many recipes to choose from. Whoever came up with these is an absolute genius. I'm drooling as I type!

Care to share the name of these kick ass mixes?

jerseyangel Proficient
jerseyangel
Posted

Omg, I have just had an almost orgasmic experience with food :lol:

:lol: Seriously, that yogurt sounds incredible!

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      dermatitis herpetiformis with all grains

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    • Matt13
      Can food allergies like milk and soy flatten villi?

      By Matt13 · Posted

      Hi knitty kitty, Scott and all, Thanks for kind words and asking!I will def. talk about histamine intolerance  on my next visit to gastro doc. My doc.gastro says that lactose or casein is very unlikely to create marsh 3b histology like gluten in adults in intestines. (that was previous question for Scott) Regarding my last EGD the villy was OK so refractory is out of the question based on my talk with dr. If Scott is right and there are so many intolerance in food for celiac what is left to eat?? And now histamine? I mean what should i eat? Maybe gastritis is doing all this trouble? Thanks Kind regard    
    • Rogol72
      dermatitis herpetiformis with all grains

      By Rogol72 · Posted

      @Richardo, I'm in the same boat as you! I can't handle certified gluten free oats at all. Quinoa is the worst, even when I soak it in water and then wash under the tap for 10 minutes ... I have a reaction. It must be an immune system reaction to the proteins in these gluten-free grains. 
    • trents
      dermatitis herpetiformis with all grains

      By trents · Posted

      We are all different and our immune systems are unique. I will say, however, that I have not gotten the impression as a moderator and reading hundreds and hundreds of posts on this forum over the years that a dermatitis herpetiformis outbreak caused by grains other than wheat, barley and rye is common. But perhaps it is more common than we have realized and it could be why it it is seems to be common that those who suffer from dermatitis herpetiformis struggle to keep it under control. Perhaps there are qualities found in all cereal grains besides gluten that are contributing factors. Also, have you tried a low iodine diet to see if it helps with your dermatitis herpetiformis? Reportedly, reducing iodine helps some folks afflicted with dermatitis herpetiformis.
    • Richardo
      dermatitis herpetiformis with all grains

      By Richardo · Posted

      Ok thanks Trents. I had the lesions biopsied and confirmed dermatitis herpetiformis, so I guess dermatitis herpetiformis can be associated with other grains not typically gluten. I appreciate your comment and I'll give Dr Osborne the benefit of the doubt because without him I would never have known of my grain intolerance and would still be suffering today. I simply never read anyone explain how grains could worsen dermatitis herpetiformis and I feel that information should be made much more readily available. Hey if someone tries going grain free and there's no improvement, no loss, however it drastically changed my life for the better and could at least be offered as a suggestion to sufferers from dermatitis herpetiformis. The other option is Dapsome and I wouldn't want anyone taking that chemical if there was a more natural solution. thanks again 
    • trents
      dermatitis herpetiformis with all grains

      By trents · Posted

      Welcome to the forum, @Richardo! We sometimes run across terms like "rice gluten", "corn gluten", and "oat gluten" but they are used informally and, technically, it is incorrect to speak of grains other than wheat, barley and rye as having gluten. Gluten is a protein with a specific structure found only in wheat, barley and rye. Other cereal grains contain proteins that are more or less similar in structure to gluten in some ways but are not actually gluten. Having said that, the proteins found in these other cereal grains are similar enough to gluten to possibly cause cross reactivity in some celiacs. Cross reactivity also happens with non cereal grain foods as well that have a protein structure similar to gluten. A prime example is dairy (the protein "casein"). Another example may be soy. Other foods can also cause cross reactivity for different reasons, such as microbial transglutaminase (aka, "meat glue") used commonly in pressed meat products. Just so you'll know, Dr. Osborne's claims have not received wide acceptance in the celiac community and are looked upon with skepticism by the medical and scientific community. Although he is a board certified nutritionist, his doctorates are actually in chiropractic medicine and pastoral science: https://www.drpeterosborne.com/about/dr-peter-osborne/ I am not sure Osborne has the training and background to address the chemical structure that defines gluten. I would encourage you to do some research on what gluten actually is. I have done this for myself and came away convinced that only wheat, barely and rye actually contain the protein gluten. I do not doubt your claims that you have breakouts of dermatitis herpetiformis from consuming these other grains. I am just contending it is not actually from gluten.
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