Hi Andy,
I used to get that when I was still using tap water and was hypothyroid and vegetarian. I rarely get it now, sometimes in winter. But I avoid whole grain breads, baked goods and pasta; from my experience these are worse for me than white flour bread and pasta. I also stopped using aluminum anything, no more pancakes or muffins, and stopped using non stick cookware (fluorocarbon polymers). I got neurological slowdown quite bad from eating bread made in the nonstick pans.
Dr. Spira reported your kind of skin symptoms in patients and army recruits in the 40s, from food made in aluminum cookware, alum in pickled and preserved foods and phosphate riser agents for biscuits and pancakes.
The phytates in whole grain flour might also be the problem - these are a double edge sword in terms of health, they have beneficial anticancer properties but they also inhibit absorption of trace minerals, calcium and especially iodine. For someone with a damaged bowel it is worse. You may do better with an unbleached white flour and more of a sourdough recipe with overnight proofing at room temp. In my experience with breadmaking, fridge fermentation does not work.
Inulin (soluble) fiber might be a better choice than bran for adding dietary fiber.
There is also a growing problem with whole grain flours, both organic and conventional, that contain heavy metals and aluminum uptaken from fertilizers and irrigation practices, and concentrated in the outer bran (much lower in the refined flour). Seaweed (full of it) is often used in organic farming, but conventional superphosphates can also contain too much arsenic, cadmium etc. and of course sewage pellets concentrate the alum used in flocculation and heavy metals added in fluoridation. Milorganite for example. Canadian grain is testing high for cadmium, I believe, from a particular Agrium superphosphate product. Chinese brown rice is testing high for arsenic. Don't know about California rice but I would guess they are accumulating heavy metals too, from Chinese air pollution that condenses along the coast.
Aliss
----- Original Message -----
Sent: Monday, September 01, 2008 8:43 AM
Subject: [FluoridePoisoning] Cracked Skin Cause?
How common is dry, cracked skin for others here? Specifically for me
it starts with the knuckles on my hands. It starts out looking
slightly calloused and red, but then progresses to cracking and then
bleeding, and will not heal.
I caused this reaction about a month ago when I was making my own
homemade bread and adding my own homemade strawberry jam. I stopped
eating the jam (and also reduced the amount of homemade bread I was
eating for other reasons), and the problem went away immediately.
This past week I made more homemade bread, which then caused a slight
increase in my gastrointestinal symptoms and has now caused my
knuckles to becom calloused, red, and inflamed. I am assuming now
that they are related for some reason (2 for 2 reaction).
I am trying to figure out if it is related to the gluten in the
bread, or my bread making. I make the bread as "artisan" with long
fermenting time (days in the refridgerator). I will see if the
fermenting time is a factor. The chemistry in bread causes
signficant reactions to take place in the long ferment - sugars,
acids, enzymes, etc.
The part that confuses me is that eating store bought bread does not
cause a significant reaction, though the weight of those breads is
typically much lighter, so I do not eat as much.
Thank you,
Andy
Having problems with message search?
Fill out this form to ensure your group is one of the first to be migrated to the new message search system.
Offline 
Send Email