The Official Pleasing Purchase Thread

[Horse]

just benn diagnosed as Lactose intolerant also. That must be hell when eating out.

For the lactose bit, it's easy to get lactase tablets and capsules to take before and during eating.

[Felix]

just benn diagnosed as Lactose intolerant also. That must be hell when eating out.

For the lactose bit, it's easy to get lactase tablets and capsules to take before and during eating.

The step daughter uses them now and then as she has an issue with milk. It can be used in foods but in small amounts. She needs to take one if say custard or angel delight was a desert.

[Mr Moofo]

just benn diagnosed as Lactose intolerant also. That must be hell when eating out.

For the lactose bit, it's easy to get lactase tablets and capsules to take before and during eating.

The step daughter uses them now and then as she has an issue with milk. It can be used in foods but in small amounts. She needs to take one if say custard or angel delight was a desert.

Why does anyone in this world have to eat Angel Delight !!

[KungFooBob]

For the lactose bit, it's easy to get lactase tablets and capsules to take before and during eating.

The step daughter uses them now and then as she has an issue with milk. It can be used in foods but in small amounts. She needs to take one if say custard or angel delight was a desert.

Why does anyone in this world have to eat Angel Delight !!

Hmmmm, Butterscotch.

[Count Steer]

The rise of coeliac and gluten intolerance is interesting. There's a theory that the increase started as a result of introduction, in the 60s, of 'fast bread' ie made using the Chorleywood Process* because the glutens in the wheat don't have time to 'develop' and we haven't evolved to process 'raw' glutens.

IIRC the theory is supported by higher incidence of related problems where soda bread (which is also 'fast' bread) is commonly eaten eg Ireland.

Doesn't help anyone with gluten intolerance although, if it's not too serious, some 'slow' breads like proper sourdough might be tolerable. Not convinced that some supermarket sourdoughs are 'proper' though.

* https://en.wikipedia.org/wiki/Chorleywood_bread_process

[mangocrazy]

Not convinced that some supermarket sourdoughs are 'proper' though.

I concur. Supermarket bakeries are all about 'fast' bread. 'Proper' sourdough is a lengthy process, as anyone who has ever tried making it will know. To my mind there's a simple test to apply to see whether bread has been made by traditional methods or by the Charleywood process - just feel the weight of two comparably sized loaves made by each of the processes. Traditional bread will on average be at least twice as heavy as the other stuff (which I hesitate to call bread).

[Horse]

just benn diagnosed as Lactose intolerant also. That must be hell when eating out.

For the lactose bit, it's easy to get lactase tablets and capsules to take before and during eating.

The step daughter uses them now and then as she has an issue with milk. It can be used in foods but in small amounts. She needs to take one if say custard or angel delight was a desert.

Lactose-free milk is pretty much indistinguishable from normal supermarket milk. The 'cheddar' cheese is ok. There's other varieties too.

Tablets for anything else.

[Felix]

Why does anyone in this world have to eat Angel Delight !!

WHAT are you mad? Its amazing stuff. Once whipped add in a crushed flavoured meringue and let it set. Add your topping of choice and scoff it. Even just grated chocolate on top. Yum, yum.

[Felix]

The rise of coeliac and gluten intolerance is interesting. There's a theory that the increase started as a result of introduction, in the 60s, of 'fast bread' ie made using the Chorleywood Process* because the glutens in the wheat don't have time to 'develop' and we haven't evolved to process 'raw' glutens.

Only My brother and myself were effected. My sister was brought up on the same foods and she is fine. My doctor was asking if i had any Irish parents/grandparents as it was quite common on the east coast of Ireland apparently. May have been the west.

[Mr Moofo]

The rise of coeliac and gluten intolerance is interesting. There's a theory that the increase started as a result of introduction, in the 60s, of 'fast bread' ie made using the Chorleywood Process* because the glutens in the wheat don't have time to 'develop' and we haven't evolved to process 'raw' glutens.

IIRC the theory is supported by higher incidence of related problems where soda bread (which is also 'fast' bread) is commonly eaten eg Ireland.

Doesn't help anyone with gluten intolerance although, if it's not too serious, some 'slow' breads like proper sourdough might be tolerable. Not convinced that some supermarket sourdoughs are 'proper' though.

* https://en.wikipedia.org/wiki/Chorleywood_bread_process

Like many allergies, there is also a theory that because we avoid so much, they trigger a reaction when we eventually do! The Chorleywood Bread Process is the true beginning of mass UPFs!
Coeliac wasn't really understood until after WW2 when "sickly" children in the NL started to do much better when food became difficult to get and the Nazis were shipping out much of the wheat to Germany. And gluten was found to be the culprit.
I keep on saying this - its not and intolerances or an allergy but an auto immune disease. Therefore you can't really "treat" it by inclusion diets that are the vogue of the moment.
Accordiing to my step son - who is mildly coeliac (i.e only just) tells me that even a smidgeon of gluten will kill him. Other than when he went on holiday to SEA, and skiing, when he forgets which beer is his!
A motorcycling mate who in more severely coeliac ( in gut issues / explosions) is a little more pragmatic.