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 Post subject: cerealele
PostPosted: Wed May 05, 2010 9:32 pm 
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pentru ca gasesc tot mai multa informatie despre problemele pe care le prezinta aceste seminte in alimentatie, am facut topic dedicat :)

despre griu (courtesy of enter) : http://www.sott.net/articles/show/20517 ... ntolerance
http://www.sott.net/articles/show/20520 ... an-Disease

despre porumb: http://www.wellsphere.com/allergies-art ... ty/1039086
http://dogtorj.tripod.com/id110.html

WGA is glycoprotein classified as a lectin and is known to play a key role in kidney pathologies, such as IgA nephropathy. In the article: "Do dietary lectins cause disease?" the Allergist David L J Freed points out that WGA binds to "glomerular capillary walls, mesangial cells and tubules of human kidney and (in rodents) binds IgA and induces IgA mesangial deposits," indicating that wheat consumption may lead to kidney damage in susceptible individuals.10 Indeed, a study from the Mario Negri Institute for Pharmacological Research in Milan Italy published in 2007 in the International Journal of Cancer looked at bread consumption and the risk of kidney cancer. They found that those who consumed the most bread had a 94% higher risk of developing kidney cancer compared to those who consumed the least bread.11 Given the inherently toxic effect that WGA may have on kidney function, it is possible that in certain genetically predisposed individuals (e.g. HLA-DQ2/DQ8) the body - in its innate intelligence - makes an executive decision: either continue to allow damage to the kidneys (or possibly other organs) until kidney failure and rapid death result, or launch an autoimmune attack on the villi to prevent the absorption of the offending substance which results in a prolonged though relatively malnourished life. This is the explanation typically given for the body's reflexive formation of mucous following exposure to certain highly allergenic or potentially toxic foods, e.g. dairy products, sugar, etc? The mucous coats the offending substance, preventing its absorption and facilitating safe elimination via the gastrointestinal tract. From this perspective the HLA-DQ locus of disease susceptibility in the celiac is not simply activated but utilized as a defensive adaptation to continual exposure to a harmful substance. In those who do not have the HLA-DQ locus, an autoimmune destruction of the villi will not occur as rapidly, and exposure to the universally toxic effects of WGA will likely go unabated until silent damage to distant organs leads to the diagnosis of a disease that is apparently unrelated to wheat consumption.

[...]Wheat presents a special case insofar as wild and selective breeding has produced variations which include up to 6 sets of chromosomes (3 genomes worth!) capable of generating a massive number of proteins each with a distinct potentiality for antigenicity. Common bread wheat (Triticum aestivum), for instance, has over 23,788 proteins cataloged thus far13. In fact, the genome for common bread wheat is actually 6.5 times larger than that of the human genome!


[...]Gliadin can be broken down into various amino acid lengths or peptides. Gliadorphin is a 7 amino acid long peptide: Tyr-Pro-Gln-Pro-Gln-Pro-Phe which forms when the gastrointestinal system is compromised. When digestive enzymes are insufficient to break gliadorphin down into 2-3 amino acid lengths and a compromised intestinal wall allows for the leakage of the entire 7 amino acid long fragment into the blood, glaidorphin can pass through to the brain through circumventricular organs and activate opioid receptors resulting in disrupted brain function.

[...]"Cereals have important qualities that differentiate them from most other drugs. They are a food source as well as a drug, and can be stored and transported easily. They are ingested in frequent small doses (not occasional large ones), and do not impede work performance in most people. A desire for the drug, even cravings or withdrawal, can be confused with hunger. These features make cereals the ideal facilitator of civilisation (and may also have contributed to the long delay in recognising their pharmacological properties)."

[...]John B. Symes, D.V.M. is responsible for drawing attention to the potential excitotoxicity of wheat, dairy, and soy, due to their exceptionally high levels of the non-essential amino acids glutamic and aspartic acid. Excitotoxicity is a pathological process where glutamic and aspartic acid cause an over-activation of the nerve cell receptors (e.g. NMDA and AMPA receptor) leading to calcium induced nerve and brain injury. Of all cereal grasses commonly consumed wheat contains the highest levels of glutamic acid and aspartic acid. Glutamic acid is largely responsible for wheat's exceptional taste. The Japanese coined the word umami to describe the extraordinary "yummy" effect that glutamic acid exerts on the tongue and palate, and invented monosodium glutamate (MSG) to amplify this sensation. Though the Japanese first synthesized MSG from kelp, wheat can also be used due to its high glutamic acid content. It is likely that wheat's popularity, alongside its opiate-like activity, has everything to do with the natural flavor-enhancers already contained within it. These amino acids may contribute to neurodegenerative conditions such as Multiple sclerosis, Alzhemier's, Huntington's disease, and other nervous disorders such as Epilepsy, Attention Deficit Disorder and Migraines.

[Source: http://www.sott.net/articles/show/20517 ... ntolerance]

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 Post subject: Re: cerealele
PostPosted: Wed May 05, 2010 9:54 pm 
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http://www.sott.net/articles/show/20520 ... an-Disease

http://www.krispin.com/lectin.html

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 Post subject: Re: cerealele
PostPosted: Wed May 05, 2010 11:19 pm 
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http://www.enabling.org/ia/celiac/grains.html

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 Post subject: Re: cerealele
PostPosted: Wed May 05, 2010 11:29 pm 
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glutenul si candida: http://gluten-intolerance-symptoms.com/ ... f-candida/

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 Post subject: Re: cerealele
PostPosted: Thu May 06, 2010 9:58 am 
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Location: Constanta
despre hrisca parca s-a mai discutat si in alt topic.
in acel articol se prezinta situatia de care stim deja ca trebuie sa ne ferim, si anume: toate frunzele verzi sunt toxice si ne putem otravi daca nu facem rotatia. nu trebuie sa bem zilnic suc verde din acelasi tip de frunze

ce nu am inteles din restul articolelor este daca frunza verde de la cereale, mancata corect poate face rau?

prin "mancata corect" ma refer la rotatia completa: un tip de frunze maxim o data la 2 saptamani

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 Post subject: Re: cerealele
PostPosted: Sun May 09, 2010 1:19 am 
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un exemplu de sincronicitate :

http://www.demonoid.com/files/details/2236512/2448144/

Dangerous Grains: Why Gluten Cereal Grains May Be Hazardous

Dangerous Grains turns the U.S. Food Guide Pyramid upside down by exposing the myriad health risks posed by gluten grains (wheat, rye, barley, spelt, kamut, and triticale). The authors, leading experts in the field of food allergies, and celiac disease, present compelling evidence that our grain-centered diet is to blame for a host of chronic illnesses. Largely misunderstood and frequently misdiagnosed, these disorders can be prevented and reversed by the useful program outlined in this important new book.


About the Author
James Braly, M.D., has helped develop and popularize food allergy testing and celiac disease screening. He is also the author of Food Allergy Relief.

Ron Hoggan, M.A., lectures extensively on the topic of gluten sensitivity and has been published in numerous journals.

* Paperback: 272 pages
* Publisher: Avery Trade (August 22, 2002)
* Language: English
* ISBN-10: 1583331298
* ISBN-13: 978-1583331293

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 Post subject: Re: "cantitati mici", "maninc rar", etc
PostPosted: Mon May 10, 2010 8:55 pm 
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Aici e despre boabe :

http://books.google.ca/books?id=RMPis9O ... ns&f=false


http://coolinginflammation.blogspot.com ... eatem.html

http://paleolithicdiet.wordpress.com/20 ... ad-health/

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 Post subject: Re: cerealele
PostPosted: Tue May 11, 2010 7:46 am 
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vorba lu geo: da de de mincat, ce mincam, totusi ?

o posibila solutie este fermentarea. aprent, nivelul lectinelor scade dupa fermentare. dar tot nu e zero :)
http://www.informaworld.com/smpp/conten ... 850&db=all
http://www.rightawareness.com/fermented.htm

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 Post subject: Re: cerealele
PostPosted: Tue May 11, 2010 8:01 am 
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http://www.owenfoundation.com/Health_Sc ... Foods.html

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 Post subject: Re: cerealele
PostPosted: Thu May 27, 2010 9:09 pm 
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Location: Bucuresti
ausar wrote:

despre hrisca (courtesy of Gabriela): http://www.townsendletter.com/Dec2004/buckwheat1204.htm


Voi mancati plantutele de hrisca? Eu am mancat si in trecut zilnic hrisca dar doar inmuiata peste noapte, nici macar incoltita si nu am avut niciun simptom.

Ati observat ciudatenii? medium12 Daca nu se depaseste o anumita cantitate de fagopyrin (atat timp cat nu se sesizeaza acele senzatii la soare) nu cred ca dauneaza in alt sens corpului, nu?
Voi ce parere aveti?

Muna, consideri ca rotatia trebuie sa fie facuta in toate cazurile de plantute ? De ex: daca azi mananci ridiche, broccoli, maine nu le mai mananci?

Eu am facut prostia sa pun prea multe seminte de un singur fel si acum ma ingrozesc cand imi ramane o cantitate ff mare de un singur fel de sprouts.

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