obamot hello
The effect being what you describe (up to the type 65), the goal is to devitalize the flours so that they keep longer! Inheritance of manufacturing processes of the 2th World War (ie Kousmine)
which remains valid beyond 65. In fact, the fermentation of the flours is due to the crushed germ and therefore cannot be preserved in the milling, whatever its type, in long storage.
From type 110, we are guaranteed to find / contribute to a more “basic” food balance and therefore a favorable digestive environment! On the other hand - although it works in the vast majority of cases - some subjects do not digest whole wheat flour well, and others go so far as to have gluten allergies
When you increase the ash rate, it means that there is more bran there (but not the germ). But the more bran there is, the more residual treatment products there are, except in organic flours.
So whole flour, ground with stone slowly and retaining its germ, without residual toxic products.
Gluten intolerances come less from gluten itself than from three factors:
a) the poor quality of industrial flours selected for their yield and not for their biological value.
b) baking with baking powder which only swells the dough without internal transformation by the fermentation of the leaven
c) the poor digestive condition accumulated over the years by poor quality food and possibly fragility transmitted by the parents.
Finally, poor digestibility (to have seen this several times in different people) often comes from food mixtures such as wholemeal bread (organic) and meat, you have to choose!
[...] it goes without saying that you never intended to "gather all the diseases into one", [it is better not to answer, otherwise you will be suspected of " goad provocation ”] ...
on the contrary, I maintain like Louis Khune that there is no disease but THE disease whose manifestations are different.
We will soon no longer be able to speak freely in this forum, between on the one hand the "pseudo-scientific extremist censorship" and on the other some modo which would defend it in a somewhat hasty way!
Inevitable! By reflex (except to be very sensitized on a subject), we are conservative of our cultures, education, belief and particularly in the stuffing of pseudo scientific skull.
Janic wrote:
this is Hemogliase hyper alpha 2!
It remains to set the right priorities! I would have to be convinced that it comes before fatty acids and calcium metabolism on a health level! It will become a de facto priority, when it comes to restoring the acid-base balance, but not directly because of hemogliasis.
There is no priority of one over the other, it is the drilled barrel, it is the lowest hole which establishes the minimum level.
So this basic acid balance, or other factor, will be dependent on the product and the state of the digestive organs, glands, lifestyle, pollution, physical activity, mental state, etc. therefore each corrective attitude is a plus, more or less important, to restore a failing health.
