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Betaine
Quote from
Hermes on December 10, 2022, 2:43 pm
Hi @andrew-b, that sounds tasty with the chicken and the iceberg lettuce. Thanks for the cooking tip on how to prepare the quinoa. That gives me a head-start. 🙂
Hi @andrew-b, that sounds tasty with the chicken and the iceberg lettuce. Thanks for the cooking tip on how to prepare the quinoa. That gives me a head-start. 🙂
Andrew B has reacted to this post.
Quote from
Hermes on December 10, 2022, 2:45 pm
And what is a beetroot chocolate cake? Sounds like experimental haute cuisine.
And what is a beetroot chocolate cake? Sounds like experimental haute cuisine.
Andrew B has reacted to this post.
Quote from
Andrew B on December 10, 2022, 3:41 pm
@christian It's a cake that tastes very chocolatey despite being made with beetroot. I have my own recipe a bit less sugary than the norm. Here's an example. https://www.bbc.co.uk/food/recipes/beetroot_chocolate_cake_82388
@christian It's a cake that tastes very chocolatey despite being made with beetroot. I have my own recipe a bit less sugary than the norm. Here's an example. https://www.bbc.co.uk/food/recipes/beetroot_chocolate_cake_82388
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Quote from
Hermes on December 11, 2022, 12:01 pm
@andrew-b
This is worth trying out.
This is worth trying out.
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Quote from
Anna on December 12, 2022, 7:58 am
This is so interesting. I found that when I added gluten (primarily wheat) back into my diet after two years that my digestion has been improving, less gas and I'm finally able to gain some weight. I added it back in after I realized that the gluten intolerance symptoms I'd been experience were the same as with anything that increased bile flow and so I did not believe it was an actual gluten issue. So perhaps it's the betaine in wheat thats helping my digestion.Â
This is so interesting. I found that when I added gluten (primarily wheat) back into my diet after two years that my digestion has been improving, less gas and I'm finally able to gain some weight. I added it back in after I realized that the gluten intolerance symptoms I'd been experience were the same as with anything that increased bile flow and so I did not believe it was an actual gluten issue. So perhaps it's the betaine in wheat thats helping my digestion.Â
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Quote from
Andrew B on December 12, 2022, 8:30 am
@anna-2 yes, I overcame long term gluten intolerance and started eating organic spelt at same time I increased the eggs to 4 a day 8 months ago. A friend pointed out wheat contained betaine. Betaine foods saves choline being converted to betaine. So I increased choline and betaine at same time in my experiment luckily. And I think rye and wheat improve the bifido bacteria.
@anna-2 yes, I overcame long term gluten intolerance and started eating organic spelt at same time I increased the eggs to 4 a day 8 months ago. A friend pointed out wheat contained betaine. Betaine foods saves choline being converted to betaine. So I increased choline and betaine at same time in my experiment luckily. And I think rye and wheat improve the bifido bacteria.
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Quote from
Audrey on December 17, 2022, 2:59 am
Something interesting is happening, I hope it continues... for the first time in a few years I have not coughed for 2 + days. Ever since being ill a few years ago I developed a chronic persistent cough, triggered mostly by when the temperature in the environment changes (outside to inside or vice versa.) To me not coughing for 2 f-ing days feels miraculous as absolutely NOTHING has helped me. Now I am believing it could be the extra betaine from wheat/quinoa and the extra choline (choline not being converted to betaine?) If this is the case, what a f-ing revelation. Come to think of it, last summer on vacation a friend of mine was getting me to eat quinoa and I recall saying to her how I was coughing less but thinking at the time it was me being more relaxed in general but the cough continued. So certain dots are def connecting. I probably have super low stomach acid, and I am feeling certain signs that it could be changing for the better. It is still too early to tell, but I wanted share.
Something interesting is happening, I hope it continues... for the first time in a few years I have not coughed for 2 + days. Ever since being ill a few years ago I developed a chronic persistent cough, triggered mostly by when the temperature in the environment changes (outside to inside or vice versa.) To me not coughing for 2 f-ing days feels miraculous as absolutely NOTHING has helped me. Now I am believing it could be the extra betaine from wheat/quinoa and the extra choline (choline not being converted to betaine?) If this is the case, what a f-ing revelation. Come to think of it, last summer on vacation a friend of mine was getting me to eat quinoa and I recall saying to her how I was coughing less but thinking at the time it was me being more relaxed in general but the cough continued. So certain dots are def connecting. I probably have super low stomach acid, and I am feeling certain signs that it could be changing for the better. It is still too early to tell, but I wanted share.
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OuraniaNavnHermesDeleted userAndrew B
Quote from
Ourania on December 17, 2022, 3:20 am
For the last week I made a new breakfast :
75 g of einkorn semolina + 40 g of dried sultaninas (I rinse them in hot water first, because even though they are organic, they are bound to be coated with some oil, which has to be hydrogenated otherwise would turn rancid, and that hydrogenation ends up in MSG which is a NO-NO). Replace that non rancid oil with a dash of rum for a luxurious Christmassy taste.
Put in a breakfast bowl all together, then cover with boiling water, an inch over the top. Let it rest and stir from time to time. When it is just warm, enjoy!
I feel the betaine. It works. I'll go back to making barley bread as soon as I have more time on my hands. Not in the foreseeable future though. It will be for 2023.
For the last week I made a new breakfast :
75 g of einkorn semolina + 40 g of dried sultaninas (I rinse them in hot water first, because even though they are organic, they are bound to be coated with some oil, which has to be hydrogenated otherwise would turn rancid, and that hydrogenation ends up in MSG which is a NO-NO). Replace that non rancid oil with a dash of rum for a luxurious Christmassy taste.
Put in a breakfast bowl all together, then cover with boiling water, an inch over the top. Let it rest and stir from time to time. When it is just warm, enjoy!
I feel the betaine. It works. I'll go back to making barley bread as soon as I have more time on my hands. Not in the foreseeable future though. It will be for 2023.
Audrey, Hermes and 2 other users have reacted to this post.
AudreyHermesDeleted userAndrew B
Quote from
Andrew B on December 17, 2022, 4:08 am
I can eat sourdough brown wheat bread as well now. 420 grams loaf every 10 days or so. It seems to help digestion also. Probably 40 years a problem and many false dawns so I can tell it's not causing me any problem now. In fact, probably helping. And I love 20 mls or so of fermented beetroot juice (betaine) in a fruit smoothie with teaspoon of organic kefir yogurt (this never quite worked before either seems to be better fat digestion).
I can eat sourdough brown wheat bread as well now. 420 grams loaf every 10 days or so. It seems to help digestion also. Probably 40 years a problem and many false dawns so I can tell it's not causing me any problem now. In fact, probably helping. And I love 20 mls or so of fermented beetroot juice (betaine) in a fruit smoothie with teaspoon of organic kefir yogurt (this never quite worked before either seems to be better fat digestion).
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Quote from
Orion on December 17, 2022, 8:36 am
I think I will pick up some wholegrain sourdough rye I used to eat and like. Good for betaine and some fiber.
I think I will pick up some wholegrain sourdough rye I used to eat and like. Good for betaine and some fiber.
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