ALTERNATIVES TO GLUTEN FREE

 

Gluten is found in wheat, oats, rye and barley. Gluten free alternatives to wheat flour include rice, potato, cornmeal and soy flour. Gluten can be in hot dogs, beer, mustard, catsup, white vinegar and soy sauce although tamari sauce is gluten free.

 

Although genuine coeliacs make up about only about 1% of the population, some non-coeliacs find that a gluten free diet reduces their abdominal bloating and improves their mental clarity.  

 

Gluten consists of two amino acids (gliadin and glutenin), which give flour dough it's agreeable sticky and elastic properties. Gluten free bread contains no wheat gliadin and consequently lacks the chewy flavoursome consistency of wheat bread.

 

Gluten free bread is mostly made from tapioca, rice, sorghum, potato and corn starch. It lacks the healthy insoluble fibre that is present is in whole grain bread, and can consequently cause a rapid rise in blood sugar that predisposes to obesity and diabetes.

Gluten free rice flour and gluten free white bread flour (contains rice, tapioca potato and sorghum) are marketed by Doves Farm and are available in some supermarkets. These products can be used individually or combined in equal quantities (best option) to make gluten free bread at home.​

  

Spelt bread is made from an ancient strain of wheat and some people are able to tolerate it better than regular bread.  

 

In one Italian study (1), it was found that the long fermentation process of a particular sourdough bread reduced its gluten content so much that the bread became well tolerated by genuine coeliacs.

 

Since not all sourdough bread is the same, the researchers did not claim that all sourdough bread is suitable for all coeliacs. Nevertheless, slow fermented sourdough bread can be a well-tolerated, healthy and palatable alternative to (unhealthy low fibre) gluten free bread for many individuals. The long fermentation process not only reduces the gluten content of the sourdough bread, but it also promotes the development of beneficial microflora, which promote healthy bowel function and a healthy immune system. 

 

Grains of wheat have a nutritious outer part that contains fibrous bran and wheat germ, and an unhealthy inner part that contains powdery white flour and no fibre. Whole grain flour is made using old-fashioned stone milling and it has a high fibre content. With modern roller milling, the healthy bran and the unhealthy white flour are separated out. White flour has better keeping properties than whole grain flour and is consequently more commercial. In view of this, the healthy outer fibrous bran (with poor keeping properties) is mostly used for animal feed, and the unhealthy inner white flour is used for human consumption.  In view of this, good sourdough bread should be made from wholemeal stoneground flour.

 

Slow fermented wholemeal sourdough, artisan wholemeal and organic sprouted multigrain bread may suit some people better than (low fibre) gluten free bread because the slow fermentation process significantly reduces the gluten content but not the roughage content. The high dietary fibre content in slow fermented wholemeal sourdough bread helps prevent constipation, irritable bowel syndrome, diverticulitis and bowel cancer.

 

Because of individual variation, the ideal bread for an individual can be determined through experimentation or ideally with clinical kinesiology (muscle testing) or vegatesting.

Margot Bakery in East Finchley sell a range of sourdough breads and, in particular on Saturdays,  a very dense Danish rye sourdough bread that is generally well tolerated by most people who are gluten intolerant. 

References

1. Grain of Truth by Stephen Yafa. ISBN 978-1-101-98291-4.  

2. Breaking the Vicious Cycle: Intestinal Health through Diet by Elaine Gottschall, 1994: Kirton Press.

 

 

© 2018 by Integrated Medical Centre. All rights reserved.

Registered member of The Complementary Medical Association.

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CORONAVIRUS

GENERAL ADVICE
1. If you have a runny nose with catarrh, you only have a common cold.

If you are coughing up yellowish phlegm, you are likely to have a bacterial chest infection rather than coronavirus.
2. Coronavirus pneumonia presents with a dry cough, no runny nose, no sputum and difficulty breathing. There may also be chest pain.
3. Coronavirus does not survive in hot sunny climates with temperatures of above about 26 degrees. 

4. Good hydration and hot drinks are beneficial. 
5. If someone with coronavirus sneezes, there is a risk of spreading the infection within a radius of about ten feet. 
6. If the virus lands on a metal surface, it will survive for at least twelve hours - so if you come into contact with a metal surface - wash your hands as soon as possible. 
7. The virus can survive on fabric for 6-12 hours. Normal hot washing with detergent will destroy it.
8. Wash your hands frequently as the virus can survive on hands for 5-10 minutes. Hand washing also reduces the risk of transferring the virus from one's hands to one's eyes, nose and mouth. 

9. Support your immune system with vitamin D3 (the sunshine vitamin).

E.g. Vitamin D3, High Strength (5000 i.u.) 60 tablets,

from Nutri Advanced (0800 043 5777). Take one tablet daily.


SYMPTOMS
Initially, there is a sore throat lasting 3-4 days. After 5-6 days, there is high fever with difficulty in breathing, chest pain and a dry cough with no phlegm. There may be other atypical signs and symptoms so that Covid19 can be  difficult to diagnose from symptoms. 

 

ROLE OF RADIO TRANSMISSIONS AND TOXIC POLLUTION

A recent article in the World Foundation for Natural Science concluded that although 5G radio transmissions are unlikely to be the direct cause of coronavirus, they are, nevertheless, an environmental pollutant and that environmental pollution predisposes to infectious diseases. See:

 https://www.naturalscience.org/news/2020/03/coronavirus-and-5g/

During March 2020, Switzerland became the first country to ban 5G radio transmissions because of health concerns. See:

https://www.ft.com/content/848c5b44-4d7a-11ea-95a0-43d18ec715f5

​​

PREVENTION OF CORONAVIRUS

ENERGY DOTS

These are small discs that prevent the harmful effects of electromagnetic radiation. The technology is supported by scientific research: for example, plants exposed to harmful electromagnetic radiation grow better when protected with smart energy dot technology.

​​

Energy dots are available from

www.energydots.com  and  https://www.healthy-house.co.uk/

Dr Bourne wears a Biodot in a small wallet in his back trouser pocket and has a Smartdot stuck onto the back of his wrist watch. His wife, Valerie, has confirmed with muscle testing (kinesiology), that these reduce the harmful effects of electromagnetic radiation from a smartphone and from a computer router. 

ALKALISING 

Infections are less likely to affect people, who are slightly alkaline with a pH of above 7 (see below). An alkalising diet contains plenty of fruit and vegetables, organic meat (does not contain antibiotics) and organic fish. Sourdough bread and organic eggs are OK.  Processed foods that contain colourings and preservatives (particularly processed meat) and sugary foods should be kept to a minimum. Alkalising supplements can also be taken if necessary.

ALKALISING SUPPLEMENTS

Alkalising supplements should be taken at least an hour before or after meals so as not to interfere with digestion. ​

Initially, one teaspoonful of baking powder (sodium bicarbonate) in about half a glass of water should be taken three times a day until a balanced alkalising preparation and pH test strips can be obtained.

A balanced alkalising preparation + pH test strips is available as Alkamax powder from Water for Health (01764 662111)

​​

A first morning urine pH should be routinely tested with the pH test strips and the dose of alkalising salts adjusted to maintain a first morning urine pH of between 7 and 7.4 (slightly alkaline). ​ 

NANO SILVER SPRAY 

The spray can be used about four times a day to spray nano silver into the nose and throat. It is suggested that a litre of nano silver is bought at the same time as the spray to be used to top up the spray and as a standby for treatment of subsequent acute infections that have not responded to conventional antibiotics.  

TREATMENT OF CORONAVIRUS

NANO SILVER

Nano silver is a naturopathic antibiotic that looks and tastes like water. The recommended oral dose for acute infections is 15 ml (one tablespoonful) to be taken four times a day. The liquid should be held in the mouth for as long as possible before swallowing – ideally for about one minute.

Nano silver from a nano silver spray should also be sprayed into the nose and throat at least four times a day.

 

It is suggested that two litres of Nano silver and a nano silver spray are purchased initially.

Nano silver preparations are available from the Natural Dispensary (01453 757 792) and from Noble Naturals Ltd (01342 457 170).

​RATIONALE FOR ALKALISING THE BIOLOGICAL TERRAIN

Louis Pasteur (1822-1895) introduced the germ theory of infection during 1880s. At about the same time, another French scientist, Claude Bernard (1813-78), who is regarded as the father of modern physiology, introduced a rival ‘milieu intérieur’ (biological terrain) theory of infection. Bernard proposed that the biological terrain is of greater importance in causing infectious disease than the microbe. ​

Shortly before he died in 1895, Pasteur conceded to Bernard, with the remark, ​

 

“La bactérie n’est rien. C’est le terrain qui fait tout!”

 

​Since then, it has become evident that both schools of thought are relevant to the spread of infection.

 

With dark ground microscopy, it has been shown that alkalising the body (biological terrain) significantly reduces the number of pathogenic microbes in infected subjects' blood samples. In view of this finding, it is standard practice in naturopathic medicine to include alkalising salts in the treatment of microbial illnesses.

THE BIOLOGICAL TERRAIN AND INFECTIOUS DISEASE

Environmental pollution from industrial chemicals, exhaust fumes and electromagnetic radiation impairs healthy global ecosystems predisposing  to epidemic infectious diseases.