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Hi all,
I was given a late wedding present of a bread maker recent and would LOVE to make use of it. I'm on diet level 4, so low gluten grains (rye, spelt) are okay, but still no yeast. Does anyone know of a recipe for a bread maker that will work on the diet? I'd love your suggestions!
Thanks very much,
Lauren
You can make any of the quick
You can make any of the quick bread recipes in the bread maker. Did you ask Dr. B about wild yeast or letting your dough sit out so it self-rises? This is how traditional sourdough is made. I would research this as there is a lot of info. Did you ask her if you can eat sourdough yet? (No commercial yeast)
Lauren I was also wondering, did you have symptoms of yeast overgrowth before or during IC? In chinese medicine they don't really like these kinds of labels. But did you have athletes foot, or yeast infections or skin issues or oral thrush or use chemical birth control? I am wondering when she will allow you to eat yeast again? She must think you have some yeast overgrowth if she is having you avoid it. Just curious as I am battling some yeast as part of my dysbiosis (microbial imbalance)
If we don't excel at health, the only other option is disease.
Intersting- I don't seem to
Intersting- I don't seem to have a yeast issue but I still am not to eat yeast
Deir,
Deir,
Hmm, I am not sure how best to answer this as Dr. Boaz and M. Brizman would do a much better job. I think when there is evidence of any microbial imbalance (leading to inflammation), best to avoid yeast. Yeast will feed candida albicans in our gut and other places and if it is more successful than other microbes perhaps it knocks out space for beneficial bacteria, so it would be reducing beneficial bacteria, but not necessarily taking over? Also if you have bacteria, yeast or parasites in places in the body where they should not be (in the lymph, for example) you will have inflammation. So since we have broken digestion, we don't have good control over what kind of bacteria we have (maintaining a balance), and where it travels. Best to not introduce candida albicans when we have poor digestion and inflammation?
I think Candida has been very pooly understood in the past and those that treat "it" are learning more and more. We need candida albicans, and everyone has it. We just don't want too much of it or to have it in the wrong place. Does that make sense?
If we don't excel at health, the only other option is disease.
I was under the impression we
I was under the impression we were to always limit our yeast intake even after treatment?! Only have on occasion, like special events. Maybe I am wrong in thinking this.
Christina I was wondering
Christina I was wondering about this. It certainly is fairly high glycemic index unless it is from sprouted grain (flourless) and sourdough has some pro-digestion properties if you are not allergic to wheat or gluten. But even in her recent blog post "Ongoing dietary changes" she only mentions alcohol, sugar and fungal cheese. In the past she has also included peanut butter. But I imagine bread in limited amounds is ok?? Did she say something different to you? She allows it at the end of list 4, right?
If we don't excel at health, the only other option is disease.
oh and mushrooms.
oh and mushrooms.
If we don't excel at health, the only other option is disease.
Hey all,
Hey all,
I definitely had yeast/microbial overgrowth symptoms before I got full-blown IC, including monthly vaginal discomfort (thought at the time they were yeast infections), long-term use of birth control, etc. At this point I'm on diet Level 4 and doctor Brizman says I can have regular bread only occasionally.
Hope that's helpful.
Lauren