Bread VS Toast

[Cassius]

Hi guys,

I've noticed a lot of people talking about eating slices of toast instead of bread. I've had these severe problems for 2 weeks now (I've had IBS in general for years) and yesterday I decided to up my calorie intake by adding bread to the basic soups I've been having, but this morning my stomach is hurting again and my diarrhea is worse than ever.

Do you need to toast the bread in order to kill germs/bacteria?? Or could there be another reason?

Thanks again so much for all your advice!

 

[sid]

My mom never lets me eat anything to do with white refined flour/guletin...the bread ,especially white bread is made up of white refined flour (not whole wheat flour) and in general helps the bacteria in your gut..thus most of teh people with IBD/IBS cant tolerate it..but somehow toast can be tolerated to some extent..may be toasting it kills the stuff that the bacteria would live on.

 

[hugh]

ditch the wheat and eat white rice.

"Gluten attaches to the transpost molecule, CXCR3. This causes a release of zonulin which disolves the tight junction between intestinal epithelial cells (enterocytes) and THIS opens the door for autoimmunity and systemic inflammation."
-rob wolf

 

[Trysha]

Hi guys,

Hi Cassius
Have you been properly diagnosed recently by a GI specialist .
It may be that a colonoscopy is in order here.
There has been reported that current thinking suggests IBS can be followed by IBD.
It is possible to have both coexisting.
Perhaps you need referral to a GI.
Feel better soon
Hugs and best wishes
Trysha

 

[mbishop]

Calling it the BRAB diet wasn't as friendly as BRAT. Seriously, toasting just reduces some water and causes the Maillard reaction to occur on the surface (a sugar/amino acid chemical reaction that creates pleasing aromas and textures.) The dehydration may cause a little less upset and a bit more absorption, but if you can tolerate it bread works also.

 

[SarahChoueiry]

For some it is the Gluten all together in bread they can not handle. I personally toast brown rice tortilla that is gluten/wheat free when in a flare and it does not bother me at all

 

[723crossroads]

Here's my question,
My grandmother made white bread all her life and had store bought too. Three meals a day. Ate white flour pasta 2-3 times a week. If it is bad for you then why doesn't she have any problems or anyone else for that matter that eats it and is healthy??? She will be 96 in May of 2013!!!

 

[hugh]

Here's my question, If it is bad for you then why doesn't she have any problems or anyone else for that matter that eats it and is healthy??? S

I'm glad your mother is fit and healthy
Many who eat wheat are not.

Some people don't have any problems with wheat, some do.
Research estimates that 1 in 133 have celiac disease. [1] most don't know it and many are asymptomatic.
Along with celiac disease there is gluten intolerance, which has similar symptoms (pain, gas, bloating, diarrhea) but not damage to the intestines.
And along with that it has been demonstrated that gluten (gliaden – a protein in gluten) causes in increase in intestinal permeability which may lead to or contribute to many other health conditions,
And along with that any bacterial imbalance will be fuelled by the abundance of food provided by grain.

The hybridised and GM varieties we eat today have significantly higher levels of gluten than older varieties, leading to a larger number of people with symptoms.

It seems to be a combination of genetics, exposure, and gut bacteria. (there are documented cases of elderly ladies developing celiac disease in their seventies, there genes haven't changed, there diets were the same so it is thought that a change in gut bacteria left them with an immune response to gluten - antibiotics? stress? some change of diet?)

"Gliadin is a strange protein that our enzymes can’t break down from the amino acids (glutamine and proline) into elements small enough for us to digest. Our enzymes can only break down the gliadin into peptides. Peptides are too large to be absorbed properly through the small intestine. Our intestinal walls or gates, then, have to separate in order to let the larger peptide through. The immune system sees the peptide as an enemy and begins to attack. The difference is that in a normal person, the intestinal walls close back up, the small intestine becomes normal again, and the peptides remain in the intestinal tract and are simply excreted before the immune system notices them. In a person who reacts to gluten, , the walls stay open as long as you are consuming gluten. How your body reacts depends upon how long the gates stay open, the number of “enemies” let through and the number of soldiers that our immune system sends to defend our bodies. "
Alessio Fasano, M.D., Medical Director for the Center for Celiac Research

For any illness the first place to look is food, the second place is a pharmaceutical company.

[1] Celiac Disease Facts and Figures
http://www.uchospitals.edu/pdf/uch_007937.pdf

 

[723crossroads]

I'm glad your mother is fit and healthy
Many who eat wheat are not.

Some people don't have any problems with wheat, some do.
Research estimates that 1 in 133 have celiac disease. [1] most don't know it and many are asymptomatic.
Along with celiac disease there is gluten intolerance, which has similar symptoms (pain, gas, bloating, diarrhea) but not damage to the intestines.
And along with that it has been demonstrated that gluten (gliaden – a protein in gluten) causes in increase in intestinal permeability which may lead to or contribute to many other health conditions,
And along with that any bacterial imbalance will be fuelled by the abundance of food provided by grain.

The hybridised and GM varieties we eat today have significantly higher levels of gluten than older varieties, leading to a larger number of people with symptoms.

It seems to be a combination of genetics, exposure, and gut bacteria. (there are documented cases of elderly ladies developing celiac disease in their seventies, there genes haven't changed, there diets were the same so it is thought that a change in gut bacteria left them with an immune response to gluten - antibiotics? stress? some change of diet?)

"Gliadin is a strange protein that our enzymes can’t break down from the amino acids (glutamine and proline) into elements small enough for us to digest. Our enzymes can only break down the gliadin into peptides. Peptides are too large to be absorbed properly through the small intestine. Our intestinal walls or gates, then, have to separate in order to let the larger peptide through. The immune system sees the peptide as an enemy and begins to attack. The difference is that in a normal person, the intestinal walls close back up, the small intestine becomes normal again, and the peptides remain in the intestinal tract and are simply excreted before the immune system notices them. In a person who reacts to gluten, , the walls stay open as long as you are consuming gluten. How your body reacts depends upon how long the gates stay open, the number of “enemies” let through and the number of soldiers that our immune system sends to defend our bodies. "
Alessio Fasano, M.D., Medical Director for the Center for Celiac Research

For any illness the first place to look is food, the second place is a pharmaceutical company.

[1] Celiac Disease Facts and Figures
http://www.uchospitals.edu/pdf/uch_007937.pdf

Thankyou for all the info!!!