Comments on: We Reversed Food Allergies Through Nourishing Foods

By: Kristie

Kristie — Wed, 21 Dec 2011 01:24:27 +0000

I have been trying to figure out whether to work on changing how I prepare grains, or fermenting foods. I am leaning toward working on grains, and just taking a probiotic (ultra jarrowdophilus). I took your courses for a month and now am in thinking mode! Any advice would be appreciated. Also, I have a dairy allergy, and my husband is lactose intolerant and has GERD.

By: The Face of Food « Karla M Curry

The Face of Food « Karla M Curry — Tue, 03 May 2011 20:50:05 +0000

[...] Reading about all the health benefits of cultured and fermented foods, I’ve started making yogurt again, straining it to make thick yogurt or cream cheese. The whey that separates can be used for soaking beans and grains (making them more nutritious and easier to digest) and other fermented foods. My sourdough starter continues to thrive, and I make all sorts of baked goods from pancakes and muffins to bread and pizza dough. It’s amazing that eating this way could reverse or eliminate allergies and food sensitivities. [...]

By: Sourdough A to Z eBook: Win a Copy! | Keeper of the Home

Sourdough A to Z eBook: Win a Copy! | Keeper of the Home — Sun, 10 Apr 2011 16:08:31 +0000

[...] Although I've been making sourdough breads on and off for years, I've been recently looking into the science of sourdough in a more in-depth way recently. Since our family has been struggling with remaining grain-free for a variety of reasons (although I still absolutely feel that GAPS is an excellent diet for healing the gut, reversing allergies and helping other disorders and disease as well), I'm looking for other ways to help improve my family's digestive systems and food sensitivities. Sourdough is promising in this regard, because it helps to pre-digest the grains (making them far easier on the gut than other methods of preparation), greatly reduces disaccharide content in the finished product (while most baked goods are very high in disaccharides), and can make gluten and grain proteins tolerable for many who usually cannot tolerate them. [...]

By: Pam Groom

Pam Groom — Sat, 05 Feb 2011 20:04:39 +0000

There is a book called Nourishing Hope by Julie Matthews that discusses ways to get autistic kids to try new nutrient dense foods. The science behind how food afffects their bodies is presented in a fascinating and practical way. She is pro WAP and pro raw milk. This may be worth looking into. Is your raw milk from a heritage breed? Jersey’s, Guernsey’s, Brown Swiss and one other cow breed have a different casein protein that is better tolerated by most including autistic children.
Pam

By: Our Experience With Curing Food Allergy | GNOWFGLINS

Our Experience With Curing Food Allergy | GNOWFGLINS — Wed, 06 Oct 2010 04:02:25 +0000

[...] cold hard facts: Katy’s son was extremely allergic to many things, and now he is not. My family’s story of curing food allergies took a different approach, but I also realize that our allergies were less [...]

By: RFQM: Sharing The Message Of God’s Good Food | GNOWFGLINS

RFQM: Sharing The Message Of God’s Good Food | GNOWFGLINS — Mon, 03 May 2010 05:04:55 +0000

[...] I think it is helpful to demonstrate that we believe we’re on the right track because of the amazing changes in our food allergies from eating and cooking with traditional methods. If a person is at all wary of what we’re [...]

By: Melissa Price

Melissa Price — Thu, 18 Mar 2010 02:02:47 +0000

I stumbled across your blog, and I’m so happy I did! I was diagnosed with Crohn’s disease almost 3 years ago. A friend of mine gifted me with Nourishing Traditions about a year ago, and it completely changed my life. I’m happy to report that I am virtually symptom free these days and I’m amazed by God’s goodness. I love eating traditional foods, local, and in season, and my body is grateful for the relief. We bought a small farm last fall, and we’ll begin growing most of what we eat. I’m so excited! God’s Peace, Melissa

By: Michelle Garrido

Michelle Garrido — Wed, 17 Feb 2010 18:04:38 +0000

Hi Wardeh. We are sisters on this matter for sure! My 3 year old tested positive for 31 allergies when she was 2, chief among them being corn, wheat, rice, and soy. The advice was to remove them from her diet. We were eating alien food and I knew in my heart it wasn’t practical, so I searched online for a better solution. That’s when I found the WAPF. It’s been 8 months of transition to a traditional diet. Now, Emma my 3 year old can eat corn tortillas, oats and other grains soaked for the full 24 hours without symptoms. I also believe this is the REAL answer (soaking/sprouting) to the masses of gluten-intolerant people (not celiacs). Glad to have found a kindred spirit!

By: Happy New Year! | GNOWFGLINS™

Happy New Year! | GNOWFGLINS™ — Fri, 01 Jan 2010 14:55:59 +0000

[...] In 2009, our family made the switch from a whole food and gluten-free diet to a Nourishing Traditions style diet. In a nutshell, we incorporated traditional food preparation methods, such as soaking, fermenting and sprouting, to our already whole food diet. This change allowed my daughter to eat gluten again, and allowed my previously allergic son to eat eggs again. Also, we started raising our own dairy goats, which gave us dairy foods for the first time in years! For more about all these changes, read “We Reversed Food Allergies Through Nourishing Foods.” [...]

By: Wardeh

Wardeh — Fri, 23 Oct 2009 04:12:56 +0000

Angela, I’m bummed and encouraged all at the same time. Thanks for updating me – I’m glad you’re going to keep trying things. I can’t wait to hear what happens with the goat’s milk. Please do let me know!