Minutus

If a person is worse from bread, pancakes, cakes, pasteries...worse i suppose
from the flour...and it has been shown that this part of western diet has
contributed a lot to diseases since we can't really digest processed
wheat..then what is a remedy going to do..allow you to eat that stuff without
hurting one's digestive tract? Make your digestive tract stronger so that it
can handle it better? but nonetheless...in the end..its still harming the
body..right?

I see this in my practice all the time. We remove the offending agent
(s) for a time, allow the system to heal, then USUALLY almost any
previously offending agent may be reintroduced in moderation.
Of course there are exceptions. But so often it is a matter of healing
and balance - which needs to be restored. That's where homeopathy is
brilliant. Rather than thinking of making the digestive
system 'stronger' it helps to think in terms of repairing the damage
done by long term poor diet (plus antibiotics, drugs, stress, etc.) and
restoring it to proper functioning. And yes - there are structural and
heriditary aspects that must be factored into the individualization.

Donna

D. C. Rona, ND, PhD, DHM

"Stress Repertory: Signs and Symptoms of Stress Induced Nutrient
Depletion"
http://stores.lulu.com/drrona
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--- In minutus@yahoogroups.com, "Carol Orr" wrote:
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This could also be due to allergy to:-
Mold/Fungus
Yeast
Baking soda
Wheat

Breads that retain lots of moisture gathers mold faster, give maximum
problems.

Once allergy is eliminated, one can eat bread.
I am speaking from personal experience.
================================
d_rona2000 wrote:

Also from personal experience, I think “allergy” boils down to Leaky Gut Syndrome where foods are concerned. Once the gut is no longer passing non-broken-down food into the bloodstream where it is seen as “foreign” and has to be attacked, you can eat wheat and related grains again. A good part of what caused my Leaky Gut Syndrome was antibiotic overuse back in the 60s and early 70s; what cured it was drinking real (homemade, not grocery store) kefir. Later on I found out about and used homeopathy, but my gut was mainly healed by that point.
The information on the Weston A. Price site suggests that sprouted wheat is really easier to digest and sprouted wheat bread is readily available in the US—at least in my area. They say that wheat used to sprout naturally before being ground, back in the early 1900s and before, say. And kefir can be made at home; the culture can be had off the internet and kept alive indefinitely with a little effort. Teresa (Northern VA)

This could also be due to allergy to:-
Mold/Fungus
Yeast
Baking soda
Wheat

Breads that retain lots of moisture gathers mold faster, give maximum
problems.

Once allergy is eliminated, one can eat bread.
I am speaking from personal experience.
================================
We remove the offending agent