Very interesting about the different types of wheat available in France. I'm in USA and am non-celiac gluten intolerant. Gluten is a serious migraine trigger for me. When I stopped eating it my migraines occurred 1/2 as often. When I found my other triggers they’ve gone almost completely. I have allergic reactions (Mast cell disease) to ingredients in gluten free breads. But I can eat long fermented sourdough! It is my daily and only bread. Thankfully I found a company that also makes long fermented sourdough pizza dough among other things, they make a chocolate sourdough that makes amazing french toast! Now if I could just get some "soft flour" pastries....
Happy you found what works for you— it can be a long arduous process.
I’ve ordered French flour here in the UK which makes a lot of things easier- eg making things like sauces etc. I’m still finding things I’m intolerant to (I’m thinking coconut milk might be tricky… just testing it). I also have oral allergy syndrome which is also always evolving, too… So though I feel physically better , I’m bored as HELL with this stuff and would love to just be able to eat without worrying that I’m going to end up flat out exhausted or with my throat on fire. 😩
I've been on my own complicated health journey, which did include a FODMAP exploration. Which wasn't it for me. But at this point I am really looking specifically into the wheat thing, have felt so much better without it in my diet. I wish I lived in France but I live in the US. There are definitely different kinds of wheat and wheat has evolved and been engineered significantly. If you haven't yet, you, you might want to check out the revised edition of Wheat Belly by William Davis MD. I've just started it, it's fascinating. His thesis is that it never was a good idea for humans to eat the seeds of grasses for optimum health. In the meantime, I have felt instantly better by eliminating all wheat, and all grains for the time being.
Sure! Pastries, tarts, galettes, thin layers of deliciousness between luscious layers of cream, profiteroles, eclairs… but not big giant huge birthday cake cakes though. Their flour is different! Baking- for English/Americans- is different there…
Welcome to the IBS train! I've been dealing with mixed IBS for years but didn't know it had a name until a few years ago. Found out that a bad gut virus can kick it off, which is how I think mine started. I was Celiac tested and came out with non-celiac gluten sensitivity. Feck! I eventually figured out that as long as my gut was fine, I could sneak some in now and then. By 'fine' I mean consistently taking 40 Billion strain probiotic every second day, staying away from all pre-packaged and processed food. Basically, Mediterranean or French diet. I can eat Ancient grain breads without any issues, ever. Hunt some down locally, it's actually quite good! I have the added bonus of getting frequent gastritis from stress, which makes me prone to eating pastries, chocolate and other crap. That cascades into an awful IBS bout. Have almost put an end to that with exercise. I'm fortunate to live near lovely forested trails and I hike then 3-4 hrs a week, plus I hog the rowing machine at the gym 2-3 times a week. I'm well past menopause and didn't need HRT to get through it but perhaps if I had taken them, wouldn't have divorced my ex. He still would've been an asshole, but may be it wouldn't have bothered me as much.
You'll know when your guts are in good shape, sounds like you already do. The trick is recognizing when things are starting to go sideways and have a plan in place to deal with it before it gets out of hand. Know your food triggers, know what soothes your symptoms. Next flare up, go totally FODMAP, non glutin, non fat, non dairy, no fiber for a week. This leaves, rice, Bananas, broths, eggs and whatever doesn't trigger you. Then, slowly reintroduce foods. Here's another little nugget, after a bad episode, or food poisoning or stomach bug, you may not be able to eat something you were fine with before, again. IBS is mainly an individual thing but following published recommendations is a good starting point.
We just went to France and found the same thing with feeling better and the bread being more palatable (I react to UK bread similarly to how I react to confectionery!). Fascinating. Thank you for sharing.
Very interesting about the different types of wheat available in France. I'm in USA and am non-celiac gluten intolerant. Gluten is a serious migraine trigger for me. When I stopped eating it my migraines occurred 1/2 as often. When I found my other triggers they’ve gone almost completely. I have allergic reactions (Mast cell disease) to ingredients in gluten free breads. But I can eat long fermented sourdough! It is my daily and only bread. Thankfully I found a company that also makes long fermented sourdough pizza dough among other things, they make a chocolate sourdough that makes amazing french toast! Now if I could just get some "soft flour" pastries....
Happy you found what works for you— it can be a long arduous process.
I’ve ordered French flour here in the UK which makes a lot of things easier- eg making things like sauces etc. I’m still finding things I’m intolerant to (I’m thinking coconut milk might be tricky… just testing it). I also have oral allergy syndrome which is also always evolving, too… So though I feel physically better , I’m bored as HELL with this stuff and would love to just be able to eat without worrying that I’m going to end up flat out exhausted or with my throat on fire. 😩
I'll have to look into ordering French flour. Where do you order it from? Goodness knows it'll likely be expensive to get to here.
Hope you keep finding what works for you. I've been on a very limited diet for years- and yes, it is boring and the alternative is much worse.
I found this place in the US. This is the flour I get in France! https://lepanierfrancais.com/francine/
Thank you!
I've been on my own complicated health journey, which did include a FODMAP exploration. Which wasn't it for me. But at this point I am really looking specifically into the wheat thing, have felt so much better without it in my diet. I wish I lived in France but I live in the US. There are definitely different kinds of wheat and wheat has evolved and been engineered significantly. If you haven't yet, you, you might want to check out the revised edition of Wheat Belly by William Davis MD. I've just started it, it's fascinating. His thesis is that it never was a good idea for humans to eat the seeds of grasses for optimum health. In the meantime, I have felt instantly better by eliminating all wheat, and all grains for the time being.
I honestly think a HUGE number of people’s health/energy/unhappiness issues are caused by wheat. The change for me has been amazing.
This was fascinating (never heard of FODMAPs before) but, uh, madame, q'est-que que c'est: "ever notice how they don't really do cake in France?"
Pardonnez-moi? They have entire shops for it!
Sure! Pastries, tarts, galettes, thin layers of deliciousness between luscious layers of cream, profiteroles, eclairs… but not big giant huge birthday cake cakes though. Their flour is different! Baking- for English/Americans- is different there…
Hi Gia, I have access to the paper, let me know if I can help
Sent the research paper, but not sure if reply email worked. Can do it another way if you prefer... or not.
Yes! I just got it! Thank you.
Glad you feeling better.
My 16 year old granddaughter who has an 8 month old daughter passed all her GCSE
yesterday .
Sharing a bit of joy.
Watch out for depression it’s insidious
your bloke is away a lot could affect you more
than you think .
Or maybe you are glad to see the back of him
no pun intended , for a while.
Look after yourself.
I will light a candle for you.
Can you tell me what prebiotics and probiotics you take? I have inulin and have had to stop using it and need an alternative
Welcome to the IBS train! I've been dealing with mixed IBS for years but didn't know it had a name until a few years ago. Found out that a bad gut virus can kick it off, which is how I think mine started. I was Celiac tested and came out with non-celiac gluten sensitivity. Feck! I eventually figured out that as long as my gut was fine, I could sneak some in now and then. By 'fine' I mean consistently taking 40 Billion strain probiotic every second day, staying away from all pre-packaged and processed food. Basically, Mediterranean or French diet. I can eat Ancient grain breads without any issues, ever. Hunt some down locally, it's actually quite good! I have the added bonus of getting frequent gastritis from stress, which makes me prone to eating pastries, chocolate and other crap. That cascades into an awful IBS bout. Have almost put an end to that with exercise. I'm fortunate to live near lovely forested trails and I hike then 3-4 hrs a week, plus I hog the rowing machine at the gym 2-3 times a week. I'm well past menopause and didn't need HRT to get through it but perhaps if I had taken them, wouldn't have divorced my ex. He still would've been an asshole, but may be it wouldn't have bothered me as much.
You'll know when your guts are in good shape, sounds like you already do. The trick is recognizing when things are starting to go sideways and have a plan in place to deal with it before it gets out of hand. Know your food triggers, know what soothes your symptoms. Next flare up, go totally FODMAP, non glutin, non fat, non dairy, no fiber for a week. This leaves, rice, Bananas, broths, eggs and whatever doesn't trigger you. Then, slowly reintroduce foods. Here's another little nugget, after a bad episode, or food poisoning or stomach bug, you may not be able to eat something you were fine with before, again. IBS is mainly an individual thing but following published recommendations is a good starting point.
We just went to France and found the same thing with feeling better and the bread being more palatable (I react to UK bread similarly to how I react to confectionery!). Fascinating. Thank you for sharing.