tag:blogger.com,1999:blog-5055598777203654547.post2260504535001301841..comments2024-03-01T06:20:29.087+00:00Comments on qualia and other wildlife: breadrosellehttp://www.blogger.com/profile/00971482422276765335noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-5055598777203654547.post-35742179056646715372012-05-30T11:18:50.843+01:002012-05-30T11:18:50.843+01:00This comment has been removed by the author.rosellehttps://www.blogger.com/profile/00971482422276765335noreply@blogger.comtag:blogger.com,1999:blog-5055598777203654547.post-22200289032557487702012-05-30T10:54:22.146+01:002012-05-30T10:54:22.146+01:00Hi Roz lovely to hear from you, and I do empathise...Hi Roz lovely to hear from you, and I do empathise! It may not be a cure-all; but given that there's a difference between gluten allergy/Coeliac disease and simply an intolerance to wheat (bear in mind the chemicals in non-organic flour/bread of course too) it's worth trying. <br /><br />I've suffered from really chronic and actually almost immobilising (really painful to eat) serious mouth ulcers for decades, almost continuously. Of course stress plays a part, and a compromised immune system - stress, environmental toxins, etc etc - throws up all sorts of symptoms. <br /><br />Nonetheless dietary factors have made the difference for me: cutting out dairy (as a lacto-veggie I SO loved cheese - craving of course often being an indicator of intolerance, as I imagine you might know), and changing to spelt (or rye). I can hardly believe this but the mouth ulcers are significantly better, and the whites of my eyes a bit clearer. I revert when I eat cheese or wheat.<br /><br />The oatcakes with no wheat in them - perhaps Nairns? - are good; I like the herby and red pepper ones.<br /><br />Good luck, Roz. Oh and btw I use Dove's organic spelt wholegrain (3 cups) to one-third cup ditto but white (helps it holds together).<br /><br />With love<br /><br />Rxrosellehttps://www.blogger.com/profile/00971482422276765335noreply@blogger.comtag:blogger.com,1999:blog-5055598777203654547.post-13928306543082098882012-05-30T09:07:02.201+01:002012-05-30T09:07:02.201+01:00Your comments about wheat intolerance and its avoi...Your comments about wheat intolerance and its avoidance could not have come at a more opportune time for me. For the last two weeks, I've been on a bread (granary, wholemeal - but not hand made, I'm afraid) free diet, to see if I could do anything for myself to combat the fairly miserable IBS from which I've suffered for many years, getting progressively worse. It has been wonderful - symptoms much abated (i.e. gone!) - but I do so miss eating bread (it's been rice cakes for me..)<br />Your post has inspired me to try alternatives to wheat based flours - to get my bread machine in the corner out and start to make my own at least in there.<br />Thank you particularly for the interesting information that 'I've found out recently that a wheat intolerance is common among the Celtic peoples' - I have a long Welsh ancestry, so this additional knowledgehelps my understanding and future actions even more.<br />Thank you so much for this motivating, informative posting!Roz Cawleyhttp://rozcawley.typepad.comnoreply@blogger.comtag:blogger.com,1999:blog-5055598777203654547.post-28943701115707314452012-05-29T12:34:01.479+01:002012-05-29T12:34:01.479+01:00Ah - Hilaire - that made me smile in recognition. ...Ah - Hilaire - that made me smile in recognition. Yes, when my daughter was young (and I was for much of her life with me a single parent) I too made all our bread by hand, rising it above the wonderful Rayburn which ran on fallen wood we dragged in from the surrounding woodland and I sawed up; and which warmed our house, heated our water, dried our clothes and cooked our food. Mmmm nostalgia.<br /><br />AND! - thanks so much for that lovely quote/dedication. It moves me all over again - I'd forgotten it. I've lost his bread book en route somewhere, but I do have The Tassajara Cook Book still!<br /><br />Thank you.<br /><br />Rx<br /><br />Oh and yes I relate also to the frequent moving! And yes bread indeed is one of those archetypal symbols, like mother/father, moon or stone or water...rosellehttps://www.blogger.com/profile/00971482422276765335noreply@blogger.comtag:blogger.com,1999:blog-5055598777203654547.post-26071384577059141022012-05-29T09:55:54.626+01:002012-05-29T09:55:54.626+01:00When I was a young single parent moving fairly fre...When I was a young single parent moving fairly frequently the first thing I'd do when we went to a new place was make bread (by hand of course, no machines then).It was a way of grounding and consecrating the place as a home - based purely on instinct rather than conscious ritual. As a symbol it goes deep into our psyche, as a food it's basic as well as delicious and nutritious... I still have a very old and stained copy of The Tassajara Bread Book by Edward Espe Brown which has the dedication:<br /><br />with respect and appreciation <br />to all my teachers<br />past, present and future:<br />gods, men and demons;<br />beings, animate and inanimate<br />living and dead, alive and dying.<br /><br />Rock and Water<br />Wind and Tree<br />Bread Dough Rising<br /><br />Vastly all<br />are patient with me.<br /><br />... umm, think I'll go and make some ;-)Hilairehttps://www.blogger.com/profile/12698057844619063857noreply@blogger.comtag:blogger.com,1999:blog-5055598777203654547.post-62459482115210071692012-05-28T21:30:02.380+01:002012-05-28T21:30:02.380+01:00Hi Angie - thank you - and yes, I love what you sa...Hi Angie - thank you - and yes, I love what you say about the transformation from simply ingredients to something alive!<br /><br />Veronica, interested to hear you mill your own. That IS fresh! Been thinking about that myself; and wondering how much land it might take to grow enough grain to mill one's own crop, and whether it is a real possibility on a very small scale without being utterly impractical...rosellehttps://www.blogger.com/profile/00971482422276765335noreply@blogger.comtag:blogger.com,1999:blog-5055598777203654547.post-12820631814475469532012-05-28T20:51:51.567+01:002012-05-28T20:51:51.567+01:00We usually make our own bread too, and we have rec...We usually make our own bread too, and we have recently bought a small electric mill to grind the grains. Now that is Fresh! And I do the 'sponge' method which doesn't require much kneading. But I like to give it a good old knead. The table squeaks and groans.<br />And then there's the smell as it cooks. Finally, a naughty slice while it's still warm, with butter and honey melting into my hand....veronicahttps://www.blogger.com/profile/09014627398376882098noreply@blogger.comtag:blogger.com,1999:blog-5055598777203654547.post-43396415357955078432012-05-28T08:07:28.843+01:002012-05-28T08:07:28.843+01:00I read your post with rising excitement - when wil...I read your post with rising excitement - when will she talk about making bread by hand? I knew you would though. I too use a bread machine and make all my own bread with it. But I have in the past, and still sometimes do, made bread by hand and yes - kneading the dough is a meditation. There is something that seems to speak of the deep past, something truly creative, in feeling <br />the dough change from a bunch of ingredients into an elastic, living thing. You can only feel this with your hands. Someone once said that if you want to be a gardener you need to get your hands into the soil. It's a similar thing I think.Angie Willishttps://www.blogger.com/profile/02119123733934337373noreply@blogger.com