|
|
Post by Joy on Sept 21, 2018 9:32:11 GMT -5
Hello. I was wondering it anyone has had a problem with baking yeast since it's grown on molasses or some sort of sugar medium in manufacturing? I'm not sure if I'm reacting to wheat (tested negative for celiac) or yeast in bread. Thanks.
|
|
|
|
Post by colormist on Sept 21, 2018 11:28:19 GMT -5
I've never had an issue with yeast when I make my own bread, but you do raise an interesting concern. Are you making your own bread with white refined flour, salt, and yeast? Have you double-checked all the ingredients? We've even found brands of salt that have sugar added! Whole wheat flour also has fructose naturally occurring in the grains.
It could also be fructose contamination with the white flour when they manufacture it. Switching up brands might help you narrow the issue down further.
|
|
|
|
Post by Joy on Sept 21, 2018 13:58:19 GMT -5
I bake my own artisan bread with organic white flour (unbleached, unenriched), yeast, pink Himalayan salt, and water. I let it rise 12-18 hours before baking. It tastes amazing, but my stomach doesn't like it. I can't imagine what sugar would be in it, unless the ingredients were contaminated somehow like you suggested. I seem to tolerate other wheat products like crackers. Thanks for your reply.
|
|
|
|
Post by Stefanie (Ziba) on Sept 23, 2018 8:45:59 GMT -5
Could you be gluten sensitive? Crackers have less gluten than breads.
|
|
|
|
Post by ukbill on Sept 24, 2018 16:00:45 GMT -5
Joy are you eating it warm by any chance? For some reason I have no idea why bread hot from the oven always causes stomach issues. After its cooled its fine even if reheated..
|
|
|
|
Post by Stefanie (Ziba) on Sept 26, 2018 15:34:19 GMT -5
Bill,
You may have just explained what has never made sense to me...Remy will only eat bread, pancakes, baked goods of any kind if I make them, freeze them and then let him eat them straight out of the freezer!
|
|
|
|
Post by colormist on Sept 27, 2018 8:05:56 GMT -5
I also have this issue with fresh made bread (not waffles, biscuits, nor pancakes though). I'm going to try refrigerating it!
|
|
|
|
Post by antonia on Sept 28, 2018 12:42:40 GMT -5
Joy, have you checked the ingredients for your yeast? I've only found one particular type that doesn't have additives, the Red Star yeast in the small, 7g packets. All others that I've seen in my location have additives, and I remember some of those additives were definitely not HFI safe (inulin?). Even the Red Star in different kinds of packaging still has additives.
Also, there are other types of allergic reactions to gluten, besides Celiac. My daughter gets EoE type reaction to gluten, we don't touch it anymore. It was very tricky to figure out this reaction verses fructose reaction because many of the symptoms are similar (nausea, vomiting, difficulty swallowing, gagging or vomiting on foods with a sticky texture). Additionally, I know of people who are actually having anaphylactic reactions and mistake them for food poisoning. Sometimes gut symptoms are all you have with an allergic reaction.
|
|
|
|
Post by antonia on Sept 28, 2018 12:56:32 GMT -5
Interesting about the warm verses cooled baked goods. I wonder if it could have something to do with resistant starches: www.healthline.com/nutrition/resistant-starch-101Resistant starches are not there in freshly cooked foods, they are created upon cooling. I remember hearing about it in some of my fructose malabsorption groups. As this article states, resistant starch is suppose to promote a healthy gut. But for people with certain IBS conditions resistant starch can exasperate symptoms. Anyway, not sure if eating resistant starch could be better for HFIers since it's not being absorbed (fructose containing starches not being broken down and entering the blood stream), it's lower on the glycemic index (enters the blood stream more slowly-Dr Tolan has been warning about starchy foods for HFIers), or that it's just generally good for a healthy gut. |
|
|
|
Post by ukbill on Oct 3, 2018 8:30:04 GMT -5
I honestly have no idea why freshly baked hot bread gives stomach issues.. after its cooled and re-heated it's fine. Certainly something changes when it cools (perhaps the cooling shrinks and snaps some long chain proteins or gluten??)
Cookies pastry etc uses a different kind of low gluten flour to Bread so the culprit is likely Gluten.
|
|
|
|
Post by ukbill on Oct 3, 2018 8:34:04 GMT -5
Zilba.. sounds like a normal kid to me.. they all have their odd ways  Some have a good reason (like our condition.. some are just odd Who knows he may grow out of it.. he may have a digestion reason, he may just be being awkward.. well he is a kid right? |
|
|
|
Post by Stefanie (Ziba) on Oct 9, 2018 14:16:45 GMT -5
I am wondering if it is a texture issue with him. Fresh bread is mushy, whereas cold its more dense. Then again, my 11 year old non-HFier is even more quirky with her food preferences...so yes, more likely this is due to being a goofy kid.
Regrading Dr. Tolan's warning about starches, does anyone know if he will be updating the HFI food pyramid/lists to reflect his new findings? I am wondering if this why Remy does not like potatoes or pasta but does fine with crackers.
|
|
Some have a good reason (like our condition.. some are just odd