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Thread ID: 124603	2012-05-06 08:08:00	Adulterated Food.	mzee (3324)	PC World Chat

Post ID	Timestamp	Content	User
1273877	2012-05-06 08:08:00	I am trying to cut down my Gluten intake by cutting out wheat products. Corn and Rice are fine. Potato Chips have Wheat starch in them. Corn flakes have wheat in them. Oatmeal biscuits have wheat in them. The ultimate rip off is that Gluten free products cost 3 times as much as products containing wheat or Barley. I am really annoyed because if I buy potato chips, I expect potato, not wheat. Likewise corn flakes! Another thing is that they don't even know what their products contain. The message "may contain nuts, milk products" etc. if they cleaned out the machines this wouldn't happen. Inefficient laziness!	mzee (3324)
1273878	2012-05-06 08:20:00	Does potato (the real stuff) have gluten? For breakie, I like berries, kiwifruits, maybe nuts and natural yoghurt and skip the cereals. As for chippies, if potato doesn't have gluten, at times I have them baked with cottage cheese or roast them (I boil them first to speed it up). You mean those $7 gluten free Vogel loaf ...........	Nomad (952)
1273879	2012-05-06 08:49:00	It is suggested in an article in The Daily Mail, that... "Meanwhile, there is growing belief among medical researchers that modern industrial baking methods may be behind today’s extraordinary rise in digestive illness such as gluten intolerance and coeliac disease. " I'm inclined to go along with this as gluten intolerance and the plethora of todays food allergies were unheard of years ago. We have had successive generations brought up on the insipid white plastic stuff that they dare to call bread. I can't really remember prewar (pre 1939 that is :) )bread, but I well remember the UK wartime standard loaf, and contrary to what one may read on the internet it was crusty and delicious, it could also be bought hot even though the internet says that it had to be sold one day old. I sometimes used to nibble a corner off the loaf when bring one home from the local bakers. Read here about all the crap that is put into modern white bread, gluten should be the least of one's worries :) www.dailymail.co.uk Coincidently, there is currently a very interesting program on BBC Iplayer about the story of bread.	Terry Porritt (14)
1273880	2012-05-06 08:49:00	Does potato (the real stuff) have gluten? For breakie, I like berries, kiwifruits, maybe nuts and natural yoghurt and skip the cereals. As for chippies, if potato doesn't have gluten, at times I have them baked with cottage cheese or roast them (I boil them first to speed it up). You mean those $7 gluten free Vogel loaf ........... Potato, Corn, Rice, and Beans are all good. Eggs, Fish (without batter), Meat, Cheese, milk products are good as are fruit and vegetables. Wheat, Barley, Some Oats are bad, the worst being Wheat. The Gluten free breads are foul! Try this:- 2 eggs, dollop of milk, pinch of salt, pinch of baking soda. Whip with a fork. Add 1/4 cup "Springbok Maize Meal" from Countdown and mix thoroughly. Heat large fry pan with desert spoon of Canola Oil. Pour mixture and cover. Cook until the top surface is almost solid, then turn in the pan. Switch off power and leave for a while. It will rise and curl at the edges. Scoop onto a plate, put on any filler (optional) and fold over.	mzee (3324)
1273881	2012-05-06 10:29:00	I can't really remember prewar (pre 1939 that is :) )bread, but I well remember the UK wartime standard loaf, and contrary to what one may read on the internet it was crusty and delicious, it could also be bought hot even though the internet says that it had to be sold one day old. I sometimes used to nibble a corner off the loaf when bring one home from the local bakers. Yeah, I've got similar fond memories. The bread was brought fresh from the corner dairy. It had a hard, thin, crisp crust that could be picked off like scales, and they were delicious. Many a time I nibbled my way through the end of the loaf on the short walk home with it. It was unwraped, other than a white sleve of paper around its middle.	Paul.Cov (425)
1273882	2012-05-06 10:34:00	It is suggested in an article in The Daily Mail, that... "Meanwhile, there is growing belief among medical researchers that modern industrial baking methods may be behind today’s extraordinary rise in digestive illness such as gluten intolerance and coeliac disease. " I'm inclined to go along with this as gluten intolerance and the plethora of todays food allergies were unheard of years ago. We have had successive generations brought up on the insipid white plastic stuff that they dare to call bread. I can't really remember prewar (pre 1939 that is :) )bread, but I well remember the UK wartime standard loaf, and contrary to what one may read on the internet it was crusty and delicious, it could also be bought hot even though the internet says that it had to be sold one day old. I sometimes used to nibble a corner off the loaf when bring one home from the local bakers. Read here about all the crap that is put into modern white bread, gluten should be the least of one's worries :) www.dailymail.co.uk Coincidently, there is currently a very interesting program on BBC Iplayer about the story of bread. Terry, you are right about baking methods, mostly it is forced baking, back in the 1930's the dough used to be left overnight to do it's rising. My direct family were bakers going back to the mid 1840's, my late father was the last, as the business was sold by my late Grandmother. During WW11 flour extraction was reduced to (80%) for political reasons and it has never gone back to it's original composition. Last Monday I was talking to a man who cannot eat white bread, to enlighten him I gave him a copy of 2 pages out of Gaylord Hauser's book, Look Young Live Longer pages 40 and 41, where the author writes about the same extraction rating of flour. I put a combination of dried brewers yeast, skim milk powder and wheat germ on my breakfast cereal or rolled oats. Lurking. Gluten requires one or more of the 16 B vitamins to help digest it,.	Lurking (218)
1273883	2012-05-06 21:28:00	gluten intolerance and the plethora of todays food allergies were unheard of years ago. Well I'd say there are 2 reasons for this sort of thing: 1)People were busy getting sick (and dying) from such things as TB, Polio, cholera, septicemia and bacterial infections 2)There were less additives in bread. Ever read the bread packet? Then try making your own.....hell of a difference.	pctek (84)
1273884	2012-05-07 01:50:00	Simply, it's over-processed crap.	Agent_24 (57)
1273885	2012-05-07 03:58:00	I gave up on most food just ate fruit got the runs, so now I have given up on food completely its so last century and all I do now is drink water, but wait that could be bad for me too best just go for Guinness	gary67 (56)
1273886	2012-05-07 05:41:00	I gave up on most food just ate fruit got the runs, so now I have given up on food completely its so last century and all I do now is drink water, but wait that could be bad for me too best just go for Guinness Would need to ask Mr Google, but from memory the Egytians' were the first to utilise barley in all sorts of foods and beer. Guinness Stout and raspberry is a very nice drink. 60 minutes last night and now we have to do away with sugar, first it was fat. b u g g e r!. Lurking.	Lurking (218)
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