excessive belching/burping

[desert fox]

BTW, nabasa ko uli handol mo broRG...nataon sa OT usapan namin kanina.....nyahahaha...jk lang.

[flakez]

ganyan din ako. sobra acidic ko, tapos konting kain sobrang busog na and bloated. nag pa check-up na rin ako sa doctor kaso walang kwenta yung doctor kasi hindi man lang ako pinag lab test. gutom lang daw yun. peste. binigyan ako ng gamot pero wala din. hindi na ako umiinom ng softdrinks o iced tea kasi kahit konting lagok lang yari na tiyan ko. humahapdi na kagad. parang vitamins ko na nga yung kremil-s eh. hahaha

dati kahit kumain ako ng marami sa almusal, after few hours mahapdi na kagad tiyan ko. feeling ko hindi lang ako natunawan or acid lang yun. ngayon maalos na syrup yung iniinom at medyo ok na pakiramdam ko after ng almusal. hindi na sumasakit unless talagang gutom ka.

pero observe ko pa din. mga 1 week pa lang ako umiinom ng maalox eh. hehehe. eto kasi pinainom sa akin ng opismate ko dati. ang bilis ng effect niya at nawala kagad hapdi ng tiyan ko. yung kremil-s parang wala lang eh. sana mag ok na.

[Batang Regla]

Ito post ko dito about history ng wheat at ng wheat ngayon.

Emmer, einkorn, and agribusiness

The official blog for the Track Your Plaque program for heart disease prevention and reversal

Dr. William Davis on May 21, 2010


10,000 years ago, Neolithic humans did not obtain wheat products from the bagel shop, grocery store, or Krispy Kreme. They obtained wheat by locating a nearby wild-growing field of wild emmer or einkorn wheat grass, then harvesting it with their stone sickles.

Neolithic humans, such as the Natufians of the Fertile Crescent, carried their freshly-cut wheat home, then ground it by hand using homemade mortar and pestle. As yeast-raised bread was still some 5000 years in the future, emmer and einkorn wheat was not used to bake bread, but was consumed as a porridge in bowls. Einkorn has the simplest genetic code of 14 chromosomes, while emmer has 28 chromosomes.

A third variety of wheat appeared on the scene around 9000 years ago, a natural hybridization between emmer and goat grass, yielding the 42-chromosome Triticum aestivum species. Egyptians learned how to cause wheat to rise around 3000 BC, yielding bread, rather than the unleavened flatbreads of their predecessors.

From the original three basic varieties of wheat available to Neolithic man, over the past 30 years wheat has exploded to over 25,000 varieties. Where did the other 24,997+ strains come from?

In the 1980s, thousands of new wheat strains arose from hybridization experiments, many of them conducted in Mexico. Then, in the late 1980s, genetic engineering quietly got underway in which geneticists inserted or deleted single genes, mostly designed to generate specific characteristics, such as height, yield per acre, drought resistance, but especially resistance to various pesticides and weed killers. The fruits of these efforts were introduced into the market in 1994. Most of the genetically modified foods were thought to be only minor modifications of the unmodified original and thus no safety testing in animals or humans was conducted.

We now have many thousands of wheat strains that are different in important ways from original emmer, einkorn, and Triticum aestivum wheat. Interestingly, it has been suggested that einkorn wheat fails to provoke the same immune response characteristic of celiac disease provoked by modern wheat gluten, suggesting a different amino acid structure in gluten proteins. Another difference: Emmer wheat is up to 40% protein, compared to around 12% protein for modern wheat.

In other words, the wheat of earlier agricultural humans, including the wheat of Biblical times, is NOT the wheat of 2010. Modern wheat is quite a different thing with differing numbers of chromosomes, different genes due to human manipulation, varying gluten protein composition, perhaps other differences.

Somewhere in the shuffle and genetic sleight-of-hand that has occurred over the last 30 years, wheat changed. What might have been the “staff of life” has now become the cause of an incredible array of diseases of “wheat” intolerance.

[Ry_Tower]

Ito post ko dito about history ng wheat at ng wheat ngayon.

[/B]

Ang hilig ko pa naman cereal ngayon kasi nag-di-diet me!

Hinahabol ko abs at six-pack ni OB eh.

[Batang Regla]

^
Kung hiyang ka naman sa wheat eh ok lang. Pero yung iba kahit ano gym eh hirap paliitin ang tiyan. Tawag doon wheat belly. (Narinig nyo na sigurado ang beer belly. Saan ba galing ang beer di ba sa hops/barley/wheat na may gluten content.)

Try mo fruits lang kainin mo first meal of the day. Hindi tama gawin dessert ang fruits kais mag putrefy sa stomach. Kasi nasanay tayo na after ng kanin at ulam eh fruits ang sunod.

Analyze nyo dito sa pinas kahit sa province or sa city ang dami sakit. Sa mindanao na pinuntahan ko ang linis ng hangin pero life expentancy hindi maganda. Grabe mga bakery sa province tabi-tabi. Ang hilig kumain ng tao ng spanish bread, monay, mamon....etc. Sa bus terminal na lang ng butuan natawa ako tabi tabi dunkin donut. Tapos ilan blocks away may dunkin na naman.

We eat like the americans kaya we will die like the americans. Ang breakfast ng kano anitibiotic, chemotherapy, radiation...... Sasabihin ng iba mataas daw life expectancy ng kano. Oo umabot nga sila ng 80-90 years old pero ang daming nila maintenance iniinom at hospital visit. Hindi ko type ang ganyan buhay. Not quality life.

I dont want na labas ng pasok sa st lukes sa pagtanda ko. Magtatrabaho ka, maiipon ng pera pero ang uubos lang eh hospital.

Gusto ko pag umabot ako 90 years old eh malakas na malakas pa ako at nag momountain bike.

[Gumusut_Amige]

palaging stress ka ba bro clavel? pag palagi kang tensyonado ay dagdag din yan sa cause niya.
ako nagsimula sa gastritis... then sa tagal yata naging gerd. lahat na yatang ppi any nasubok ko na but on/off ako sa nexium. tanggal na rin ang gallbaldder ko. pansin ko rin kung white bread ang nakakain ko ay medyo bloated din ang tiyan paminsan-minsan.
numero unong culprit sa akin ay sili. yan talaga ang kontrabida sa aking gerd.

hindi pa naman siguro kailangan na pa-endoscopy ka kasi bloating at saka hurtburn pa lang yata ang nararamdaman mo. kung chronic na siguro ang sakit ng tyan ay talagang pa-endoscopy ka na kasi titignan din kung H-pylori positive ka.try alkaline enhanced drinking water muna

[Gumusut_Amige]

^^ dagdag ko pala sa listahan ng kontrabida... pag-inom ng alak.
note that i quit taking any soda drinks since 1994 kaya alam kong hindi ito ang dahilan ng aking gerd but i guess this is the number one culprit on your bloating/hurtburn feeling.

[CLAVEL3699]

palaging stress ka ba bro clavel? pag palagi kang tensyonado ay dagdag din yan sa cause niya.
try alkaline enhanced drinking water muna

OO dahil sa trabaho. stressful kasi trabaho ko.

Mahilig din ako sa SILI.

[CLAVEL3699]

^^ dagdag ko pala sa listahan ng kontrabida... pag-inom ng alak.
note that i quit taking any soda drinks since 1994 kaya alam kong hindi ito ang dahilan ng aking gerd but i guess this is the number one culprit on your bloating/hurtburn feeling.

I dont drink alcohol and I dont smoke... soda drink lang talaga ang bisyo ko.

[Gumusut_Amige]

manage your stressors bro and watch your diet that will aggravate your condition, better list down the foods you ate when you feel bloated then try to avoid them. i know how it feels... very uncomfortable.
siyanga pala, halos pareho ang simtomas ang may gallstones at may gastritis.