I've been thinking about my gluten sensitivity. The worst culprits are "modified food starch", pizza, corn tortillas with amylase used, malto-dextrins, beer and soy sauce (lots of wheat in soy sauce). They all give me chest pains, some kind of allergic stress. I previously had three angioplasties w/ seven stents, within three years, but no more needed in the 8 years since going gluten free. So I know there is a problem related to teh grains.
But I have experimented the last couple days with wheat flour pancakes made with baking soda, not yeast. I'm doing OK with the short stack.
It occurs to me just an hour ago, that all those items except the pancakes are 'mashed' in the brewers sense- moistened and kept warm for a time, during which the natural or added amylases break down the starches a bit. It's sort of accidental in yeast doughs, since the dough is kept warm for the yeast to do it's magic, but meantime the natural enzymes are working on the starches. Which is exactly what a brewer does to his grains.
So, it occurs to me that there may be other processes going on in the sprouting/mashing/freshening/rising method. Some kind of protein release? plant hormones? Endorphins? Or a problem my body has with a simple sugar?(doubtful)
A bit of back ground- when a brewer mashes his grains, he is artificially putting them in the first phases of 'sprouting'. Warm and moist, starts enzyme activity. For the brewer, it breaks down starches, which yeast can't eat, to sugars for the yeast to turn into alcohol. But in 'sprouting', it also starts growth hormones, etc, to make a plant grow.
So, the question for the other know-it-alls here, what does the proccess make, that triggers my coronary/hypertension/chest/constricted arteries?
PS- reward involved- a home making hint. Make a pot of beans that are gas free by 'mashing' them like a brewer's grains. After soaking dried beans to re-hydrate, warm to 120-150f for an hour or more before cooking. The enzymes will break down those pesky starches that feed the germs in your gut. You will absorb the simple sugars, the biota won't have the feed stock to make the gas from. Better living through science. :)
But I have experimented the last couple days with wheat flour pancakes made with baking soda, not yeast. I'm doing OK with the short stack.
It occurs to me just an hour ago, that all those items except the pancakes are 'mashed' in the brewers sense- moistened and kept warm for a time, during which the natural or added amylases break down the starches a bit. It's sort of accidental in yeast doughs, since the dough is kept warm for the yeast to do it's magic, but meantime the natural enzymes are working on the starches. Which is exactly what a brewer does to his grains.
So, it occurs to me that there may be other processes going on in the sprouting/mashing/freshening/rising method. Some kind of protein release? plant hormones? Endorphins? Or a problem my body has with a simple sugar?(doubtful)
A bit of back ground- when a brewer mashes his grains, he is artificially putting them in the first phases of 'sprouting'. Warm and moist, starts enzyme activity. For the brewer, it breaks down starches, which yeast can't eat, to sugars for the yeast to turn into alcohol. But in 'sprouting', it also starts growth hormones, etc, to make a plant grow.
So, the question for the other know-it-alls here, what does the proccess make, that triggers my coronary/hypertension/chest/constricted arteries?
PS- reward involved- a home making hint. Make a pot of beans that are gas free by 'mashing' them like a brewer's grains. After soaking dried beans to re-hydrate, warm to 120-150f for an hour or more before cooking. The enzymes will break down those pesky starches that feed the germs in your gut. You will absorb the simple sugars, the biota won't have the feed stock to make the gas from. Better living through science. :)
via International Skeptics Forum http://ift.tt/1JiIVoQ
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