patrick.net

AmericanKulak says

When the starter is on your windowsill catching the natural local yeasts.

I've tried this, but the results seem to vary a lot, probably because the local yeasts vary from day to day.

Same with sauerkraut. You just shred cabbage and wait, but sometimes it's better than other times.

Gluten insensitivity is real, and Celiac disease is real.

The propaganda against this ignores the approximately 10,000 years of "failure to thrive" deaths in the Fertile Crescent that effectively killed all children that couldn't tolerate gluten and thus bred races which were more resistant to the depredations of gluten.

Descendants of Northern Europeans (of which I am 100%) are particularly vulnerable. On my mother's side, she has a sister that is full blown Celiac. My own father died of late onset Type 1 diabetes, which was probably autoimmune-related. I myself was exhibiting allergies and the onset of arthritis until I cut out gluten and sugar 15 years ago. To this day, I can't complain of either.

Nobody argues against lactose intolerance or casein intolerance. It's real as well but doesn't jeopardize the agro-industrial complex.

Just ask Jordan Petersons daughter, who had autoimmune illnesses up the wazoo until she switched to a carnivore red meat diet.

All I and my family know is that when we eat a diet heavy in 100% grass fed meat with minimal gluten and processed shit, we are healthier, have more energy, and our GI's respond most gratifyingly.

I think it's a made up illness to distract from the nasty Franken wheat we're fed in our bread and pasta.

I really miss bread that made eatery selection decisions. When was the last time you ever heard someone rave about the bread somewhere.
It used to be daily topic everywhere. Some pasta was so good, that it was best served with salt, butter and garlic only. Now it's a nose turn upper.

Tenpoundbass says

I think it's a made up illness to distract from the nasty Franken wheat we're fed in our bread and pasta.

I really miss bread that made eatery selection decisions. When was the last time you ever heard someone rave about the bread somewhere.
It used to be daily topic everywhere. Some pasta was so good, that it was best served with salt, butter and garlic only. Now it's a nose turn upper.

That's part of it - artisanal breads have far less gluten than frankenfactory breads.

My point is that at a certain stage of life, people sensitive to gluten will have to avoid barley, wheat, and rye products to preserve their GI's if they're sensitive to gluten.

The good news is that there are complete foods like red meat, and combinations of near complete foods like eggs, cheese, potatoes, etc.

Get off the SAD illness treadmill and figure out on your own a diet that doesn't make you sick and promotes health and wellbeing.

All bread used to be artisanal bread.

A lot of wellbeing is frame of mind, if you let Youtube health videos convince you that you're ailing from some chronic disease. Then you're going to feel miserable and talk yourself into felling like crap all the time.

A big part of feeling rundown, tired, and fatigued is from shallow breathing. I have noticed after 40 from time to time, I will feel rundown. Then realize that I had been shallow breathing. As soon as I start taking in proper huffs of air, I start feeling energetic immediately, and the drowsiness goes away.

Especially if you have a deviated septum. I used to take Psuedephed, when it had the real shit in it. Since then I do nasal and sinus manipulation to keep my airpaths clear. it's important to keep the airways clear.

America will fall for any supplement or daily prescription program we're really stupid. It starts as some type of condition and follows up with meds take 2 a day. I'm 62 no health issues no doctor visits I also avoid dentists unless serious.