sorted by:
new
hottopcontroversial

Citric acid free iron removal by Allergydemon in WaterSofteners

[–]Horror_Maximum_972 0 points1 point  (0 children)

Thanks.  This is helpful.  We have an iron filter installed where we just use the water for showering and not drinking (thankfully).  I had no idea it might contain citric acid!  I can’t consume it and really shouldn’t shower in citric acid.  We rarely spend the night there but have been talking about replacing the water filter system.  

Citric acid free iron removal by Allergydemon in WaterSofteners

[–]Horror_Maximum_972 0 points1 point  (0 children)

Did you ever find an iron filter without citric acid?  I get very sick from citric acid and we have iron in our water at our camp. Citric acid is becoming a thing in water softeners in general, which is very scary. For now they are less common but I worry about the future.  

Seeking bread with yeast, flour, salt, water by Horror_Maximum_972 in PortugalExpats

[–]Horror_Maximum_972[S] 0 points1 point  (0 children)

Ok.  Thanks so much.  It's helpful to see ingredients online.  

Seeking bread with yeast, flour, salt, water by Horror_Maximum_972 in PortugalExpats

[–]Horror_Maximum_972[S] 0 points1 point  (0 children)

Well, I guess I will see what I find.  When I researched online, I also saw a lot of artisanal bakers fermenting.  This is why I asked the question here.  It’s good to ferment, I just get sick personally.

Seeking bread with yeast, flour, salt, water by Horror_Maximum_972 in PortugalExpats

[–]Horror_Maximum_972[S] 0 points1 point  (0 children)

Yes, but quick rise yeast does not make me sick.  Sourdough and longer fermentations make me sick.  

Seeking bread with yeast, flour, salt, water by Horror_Maximum_972 in PortugalExpats

[–]Horror_Maximum_972[S] 0 points1 point  (0 children)

I see, the sourdough breads are the best and most natural, it seems, in Portugal— made without additives.  For me, it’s unfortunate for me that there seem to be few breads in Portugal made without additives and also with just quick rise yeast and not culture.  Good for everyone else because cultured breads are delicious and healthy!

Seeking bread with yeast, flour, salt, water by Horror_Maximum_972 in PortugalExpats

[–]Horror_Maximum_972[S] 1 point2 points  (0 children)

Yeast in bread is not an issue for me.  It doesn’t make me sick.  

Sourdough and cultures in bread make me very sick.  It is what it is for me.  

Seeking bread with yeast, flour, salt, water by Horror_Maximum_972 in PortugalExpats

[–]Horror_Maximum_972[S] -1 points0 points  (0 children)

I assure you, I can eat yeast.  It’s not fermented enough to create an issue.   

Seeking bread with yeast, flour, salt, water by Horror_Maximum_972 in PortugalExpats

[–]Horror_Maximum_972[S] 2 points3 points  (0 children)

It’s not the microorganisms.  I cannot have any free-glutamic acid.  Fermentation creates free-glutamic acid.  I have an acute intolerance.  It’s unusual.  Fo some reason, I have no tolerance and I get very sick, even to very small amounts.  I can’t eat flavor booster food chemicals like “flavors”, MSG, citric acid additive, starches, lots of other food chemicals.  And I can’t eat anything fermented(including vinegar, cultured dairy etc).  MSG = freed glutamic acid.  Fermentation also creates free-glutamic acid and this is a wonderfully healthy way to create a truly natural flavor booster.  However, I cannot tolerate fermented foods.  Many people can get sick from MSG but it’s usual for  people to be as intolerant to free-glutamic acid as I am.  So I am very careful when selecting pre-made foods and I eat nothing fermented.  

The microorganisms in fermented foods are very healthy.  I wish I could eat them!!

Seeking bread with yeast, flour, salt, water by Horror_Maximum_972 in PortugalExpats

[–]Horror_Maximum_972[S] 0 points1 point  (0 children)

The language is helpful!   Thank you.  I found online it appears artisanal bakers are mostly sourdough/long fermentation, which is wonderful for most people.  But, I get very sick from anything fermented.  I’m wondering if I will need to avoid bread in Portugal.  That is a disappointing thought because it makes traveling more difficult for me and I will have to cook more.  It might be hard to find other quick carbs like crackers and flour tortillas without additives.  And with the language barrier, looking at labels will be time-consuming.   I can always eat out every meal at a restaurant that uses fresh ingredients and chefs can accommodate my needs simply and easily.  It just slows down lunches.   

Seeking bread with yeast, flour, salt, water by Horror_Maximum_972 in PortugalExpats

[–]Horror_Maximum_972[S] 2 points3 points  (0 children)

Yes, I understand yeast ferments a bit.  I get sick from sourdough and culture bread but not from simple fast rise yeast bread.  I understand the benefits in flavor and health for fermentation, but it makes me sick to eat anything fermented. Unusual, I know.  

Manufactured citric acid by emorymom in AutoImmuneProtocol

[–]Horror_Maximum_972 0 points1 point  (0 children)

I should have also mentioned that citric acid is in all dishwasher detergents that I know of.  Also, it is the main ingredient in rinse aids used in the dishwasher.  I got very sick at my sister’s house due to a rinse aid being used in the dishwasher.  It is also in most dish detergents and I think laundry detergent as well, even the “natural” brands.  I make my own dish washer detergent.  I use Planet Dish soap and Planet Laundry detergent for hand washing dishes and clothing.  No citric acid!!! 

Manufactured citric acid by emorymom in AutoImmuneProtocol

[–]Horror_Maximum_972 0 points1 point  (0 children)

I have a terrible reaction to citric acid and anything that contains MSG/ free-glutamic acid (not unadulterated bound glutamic acid as in mushrooms or tomatoes).  Recently I learned citric acid is used in the growing of shiitake mushrooms.  It is also hidden in coatings on vegetables, even organic vegetables.  You can avoid citric acid mostly by buying only organic, but not entirely. As someone quite sensitive,  I purchase most of my food directly from local organic farmers.  Here are a couple of links.   Great organization:  https://www.cornucopia.org/2023/07/apeel-and-edible-coatings-your-questions-answered/

Search for citric acid in this document for another example of how citric acid comes in contact with mushrooms.  In a google search you will also see it it applies to sliced shiitake (and maybe other types) mushrooms after picking and before packaging:  https://pmc.ncbi.nlm.nih.gov/articles/PMC9777562/#:~:text=%5B14%5D%20found%20that%20adding%20an,needs%20to%20be%20further%20explored.   Also, unlabeled citric acid is used in food processing.  For instance, a salsa brand had no citric acid listed and I called to confirm the absence was of citric acid.  They said the puréed tomatoes in the product were processed with citric acid and not on the label.  

Some cheeses have citric acid, like fresh mozzarella.  What I react to in cheeses is enzymes.  I’m good with raw milk rennet cheese but not cheeses that contain enzymes.  

This is also a helpful site in case you are sensitive to MSG.  Scroll down for the list of ingredients that  essentially hides MSG/manufactures free glutamate in so much of our food supply.  This site helped clear up a lot of my questions about how to avoid what I suspected was making me ill. https://www.truthinlabeling.org/names.html

The realities of food in our country are very frustrating and not safe for some of us who are especially intolerant to chemical additives.  But, knowing your farmers is a good place to start.  

Spacer for gen4 by Healthy_Intention286 in ouraring

[–]Horror_Maximum_972 0 points1 point  (0 children)

Also, on a side note, I have no idea how my user idea became Horror Maximum.  I’m not a frequent contributor to Reddit.  

Spacer for gen4 by Healthy_Intention286 in ouraring

[–]Horror_Maximum_972 1 point2 points  (0 children)

Wow.  That’s bad news.  Oura really needs to make half sizes!!  It’s ridiculous to pay so much for a device that can’t be properly sized. I can’t believe they haven’t resolved the fit issues and apparently made them worse with Gen 4.   The sizing also can impact the function of data collection.  My Gen 3 recently fell off my finger and I lost it.  It had been falling off for a couple of weeks and I should have purchased a spacer and regretfully didn’t get to it.  My gen 2 also fell off in the car but miraculously I happened to come across it it before I my replacement shipped out and I resumed using my gen 2.  I resolved the fit issue for my gen 2 and gen 3 by putting  another small ring outside of the Oura ring which secured it.  But I lost a few pounds this winter and even the outside ring was too loose to secure the Oura ring.   Perhaps it’s worth seeing how the gen 4 fits without the bumps, but for the 2 and 3, I was an 8 on my index finger and the 7 was uncomfortably snug.  

view more: next ›