All my life I’ve had heartburn from bread. Bread is good but did you know it’s a byproduct of alcohol fermentation from yeast. There’s still a little alcohol in all breads. I rarely drink rum any more because the severe heartburn followed the next day.
Well I feel better after not eating bread for three days, only because I couldn’t be bothered going to the shop.
But today I found out bread is fermented, so I’m avoiding the stuff now, I love the taste of bread but sadly I’ve always been hypersensitive to alcohol, even deodorants and vinagar.
I’m still eating wheat, like cereal , wheat bix and pasta, just nothing fermented. I just react badly to alcohol and alcohol byproducts like fermented things, sadly.
Hope this helps people.
My doctor says to get tested for irritable bowel syndrome because a while ago I was complaining of stomach issues. It’s been 3 days of no bread and no alcohol like wine and rum and I’m fine.
I still drink rum once in a while, but I’m quitting bread.
Yeah, that’s where all the little holes in bread comes from…as the yeast ferments it creates bubbles of alcohol gas that pass into the flour and makes the bread rise and gives it it’s texture.
…However, during the baking process, most of the alcohol in the dough evaporates into the atmosphere. This is basically the same thing that happens to much of the water in the dough as well. And it has long been known that bread contains residual alcohol, up to 1.9% of it."
Vinegar is basically alcohol which has no alcohol… if that makes sense. And vinegar gives me total heartburn and stomach sensitivity. I must avoid any alcohol or alcohol byproducts.
I’ve even quit vaping now because it contains alcohol.
I do enjoy a good drink of rum once in a while, though, I do pay for it the next day with terrible acid reflux and sensitivity.
I guess a lot of us schizophrenics are hypersensitive to things.
I like alcohol, but let’s be honest, it is a drug after all.
