Guest guest Posted September 8, 2009 Report Share Posted September 8, 2009 Okay, my gluten free friends. I have a strong suspicion that rice and corn are causing me problems. I still had some low-level problems that I had hoped would go away with gluten-free that didn't. I was still eating rice. Then since we have added back corn, things have gotten worse. I am wondering if all members of the grass family are a problem (of course that would include millet, sorghum, and teff too.) So I am going to try reducing/eliminating grains for a few weeks and see what kind of difference that makes. I'm thinking my main starches will be: potato sweet potato quinoa buckwheat amaranth squash Have any of you experimented much with poi/taro, cassava/tapioca, plantains? I'd like to hear about your favourite dishes based around these foods. Breakfast, lunch, dinner, dessert, snacks . . . ? I welcome all recipes and ideas. I'm not too worried about baking, but it would be a good idea to have some kind of square and flatbread up my sleeve. We are okay with nuts and seeds, beans, soy. I just use so darn much rice right now! Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2009 Report Share Posted September 8, 2009 I was clinically proven allergic to grasses .. I am ok with rice but the others mentioned here in the grass family I have trouble with. Am also clinically proven allergic to corn .. I do ok with a little bit of corn in the form of a simply made corn tortilla and a cob of corn..but nothing at all processed right down to xanthan gum Check out the Specific Carbohydrate Diet for grainfree recipes. (Beaking the Vicious Cycle book ?? ) Kat - " pdw " <pdworkman " glutenfreerecipesgroup " <glutenfreerecipesgroup >; " " Tuesday, September 08, 2009 2:38 PM Grainfree > Okay, my gluten free friends. I have a strong suspicion that rice and > corn are causing me problems. I still had some low-level problems > that I had hoped would go away with gluten-free that didn't. I was > still eating rice. Then since we have added back corn, things have > gotten worse. I am wondering if all members of the grass family are a > problem (of course that would include millet, sorghum, and teff too.) > > So I am going to try reducing/eliminating grains for a few weeks and > see what kind of difference that makes. I'm thinking my main starches > will be: > > potato > sweet potato > quinoa > buckwheat > amaranth > squash > > Have any of you experimented much with poi/taro, cassava/tapioca, > plantains? > > I'd like to hear about your favourite dishes based around these foods. > Breakfast, lunch, dinner, dessert, snacks . . . ? I welcome all > recipes and ideas. I'm not too worried about baking, but it would be > a good idea to have some kind of square and flatbread up my sleeve. > > We are okay with nuts and seeds, beans, soy. > > I just use so darn much rice right now! > > Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2009 Report Share Posted September 9, 2009 I've noticed that I have some mild issues with corn. I got a massive migraine when I tried a bread made with millet and sorghum. I haven't tried teff yet but I did buy some teff tortillas that are still sitting in my freezer. I use rice milk all the time and I eat brown rice, sushi rice, and wild rice without any real noticeable problems. Then again I was nursed on rice milk and it was a staple for me since birth being the one thing that I didn't vomit, so my body probably adapted to it for survival. However, you bring up this topic I'm wondering if I should eat those teff tortillas now. I've been itching and braking out in hives a lot lately and I'm not sure why, so I'll wait till that clears up to try the teff. When I do, I'll let you know if I have any reactions to that. I think your on to something here. I wonder if there's and medical writings on this. I'll see if I can find anything relevant and if I do I'll share with the group. So sorry the corn's not working out for you. You where so excited about the tacos, it's such a shame you have to give them up again. Maybe someone will come up with corn-free corn, like the tomato-free ketchup! Of course with our luck, it will be wheat based! lol Hope you feel better. On Tue, Sep 8, 2009 at 2:38 PM, pdw <pdworkman wrote: > > > Okay, my gluten free friends. I have a strong suspicion that rice and > corn are causing me problems. I still had some low-level problems > that I had hoped would go away with gluten-free that didn't. I was > still eating rice. Then since we have added back corn, things have > gotten worse. I am wondering if all members of the grass family are a > problem (of course that would include millet, sorghum, and teff too.) > > So I am going to try reducing/eliminating grains for a few weeks and > see what kind of difference that makes. I'm thinking my main starches > will be: > > potato > sweet potato > quinoa > buckwheat > amaranth > squash > > Have any of you experimented much with poi/taro, cassava/tapioca, > plantains? > > I'd like to hear about your favourite dishes based around these foods. > Breakfast, lunch, dinner, dessert, snacks . . . ? I welcome all > recipes and ideas. I'm not too worried about baking, but it would be > a good idea to have some kind of square and flatbread up my sleeve. > > We are okay with nuts and seeds, beans, soy. > > I just use so darn much rice right now! > > Pam > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2009 Report Share Posted September 9, 2009 Dr. Fuhrman's " Eat to Live " book and diet are what you are describing. He has a great website and info. He advocates no more than 1 cup of any kind of grain or starch a day. i belong to his web site so I'm not sure how much is available to just look at. I recommend his book. Patty Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2009 Report Share Posted September 9, 2009 No, I've done Eat to Live, and it doesn't work for me. I'm following more of McDougall's maximum weight loss plan, which is heavy on the starches, so I am looking for non-grain starches that do not cause me to break out! Pam On Tue, Sep 8, 2009 at 6:00 PM, <patty.paolini wrote: > > > Dr. Fuhrman's " Eat to Live " book and diet are what you are describing. He > has a great website and info. He advocates no more than 1 cup of any kind of > grain or starch a day. i belong to his web site so I'm not sure how much is > available to just look at. I recommend his book. > > Patty > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2009 Report Share Posted September 9, 2009 Well, even if I can't have corn, hubby and DS are still having a lot of fun with it, and are happy to be able to go out somewhere to eat, and to have popcorn as a super cheap snack. I will get some Terra chips for myself, they are good for taco salad, and even though they are expensive, if everybody else is eating corn chips they should last. I may do some kind of grain-free flatbread for tacos. Pam On Tue, Sep 8, 2009 at 5:54 PM, Jae Jones<recyclednew wrote: > > > I've noticed that I have some mild issues with corn. I got a massive > migraine when I tried a bread made with millet and sorghum. I haven't tried > teff yet but I did buy some teff tortillas that are still sitting in my > freezer. I use rice milk all the time and I eat brown rice, sushi rice, and > wild rice without any real noticeable problems. Then again I was nursed on > rice milk and it was a staple for me since birth being the one thing that I > didn't vomit, so my body probably adapted to it for survival. However, you > bring up this topic I'm wondering if I should eat those teff tortillas now. > I've been itching and braking out in hives a lot lately and I'm not sure > why, so I'll wait till that clears up to try the teff. When I do, I'll let > you know if I have any reactions to that. I think your on to something here. > I wonder if there's and medical writings on this. I'll see if I can find > anything relevant and if I do I'll share with the group. > > So sorry the corn's not working out for you. You where so excited about the > tacos, it's such a shame you have to give them up again. Maybe someone > will come up with corn-free corn, like the tomato-free ketchup! Of course > with our luck, it will be wheat based! lol > > Hope you feel better. > > On Tue, Sep 8, 2009 at 2:38 PM, pdw <pdworkman wrote: > >> >> >> Okay, my gluten free friends. I have a strong suspicion that rice and >> corn are causing me problems. I still had some low-level problems >> that I had hoped would go away with gluten-free that didn't. I was >> still eating rice. Then since we have added back corn, things have >> gotten worse. I am wondering if all members of the grass family are a >> problem (of course that would include millet, sorghum, and teff too.) >> >> So I am going to try reducing/eliminating grains for a few weeks and >> see what kind of difference that makes. I'm thinking my main starches >> will be: >> >> potato >> sweet potato >> quinoa >> buckwheat >> amaranth >> squash >> >> Have any of you experimented much with poi/taro, cassava/tapioca, >> plantains? >> >> I'd like to hear about your favourite dishes based around these foods. >> Breakfast, lunch, dinner, dessert, snacks . . . ? I welcome all >> recipes and ideas. I'm not too worried about baking, but it would be >> a good idea to have some kind of square and flatbread up my sleeve. >> >> We are okay with nuts and seeds, beans, soy. >> >> I just use so darn much rice right now! >> >> Pam >> >> > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2009 Report Share Posted September 9, 2009 Just to put in my two cents here, whole grains offer WAY more than just starch! They can be considered good sources of protein and minerals, and are low in fat. That being said, they are also good sources of calories, so when one is trying to lose weight, limiting grain may help. They thing is, they are also filling, so when one is eating a low-fat, gluten-free, vegan diet, they can help a LOT! I find that having a serving of grain with a meal can make all the difference in my satisfaction. Deborah >Dr. Fuhrman's " Eat to Live " book and diet are what you are >describing. He has a great website and info. He advocates >no more than 1 cup of any kind of grain or starch a day. i >belong to his web site so I'm not sure how much is >available to just look at. I recommend his book. > >Patty Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2009 Report Share Posted September 9, 2009 I have a problem with corn too, lots of people do. For me, the problem is worse with dried corn products than fresh. I can enjoy one cob of corn once per week when it is in season, but more than a few corn chips is likely to trigger a reaction. Since dried products cause the same reaction for me as peanuts and xanthan gum, I suspect the mold connection. I enjoy millet, teff and sorghum without any problem though. Rotating grains as much as possible through the diet is a good idea, for the enjoyment of variety as well as to prevent overload on the immune system. Deborah >I've noticed that I have some mild issues with corn. I got >a massive migraine when I tried a bread made with millet >and sorghum. I haven't tried teff yet but I did buy some >teff tortillas that are still sitting in my freezer. I use >rice milk all the time and I eat brown rice, sushi rice, >and wild rice without any real noticeable problems. Then >again I was nursed on rice milk and it was a staple for me >since birth being the one thing that I didn't vomit, so my >body probably adapted to it for survival. However, you >bring up this topic I'm wondering if I should eat those >teff tortillas now. I've been itching and braking out in >hives a lot lately and I'm not sure why, so I'll wait till >that clears up to try the teff. When I do, I'll let you >know if I have any reactions to that. I think your on to >something here. I wonder if there's and medical writings on >this. I'll see if I can find anything relevant and if I do >I'll share with the group. > >So sorry the corn's not working out for you. You where so >excited about the tacos, it's such a shame you have to give >them up again. Maybe someone will come up with >corn-free corn, like the tomato-free ketchup! Of course >with our luck, it will be wheat based! lol > >Hope you feel better. > >On Tue, Sep 8, 2009 at 2:38 PM, pdw <pdworkman >wrote: > >> >> >> Okay, my gluten free friends. I have a strong suspicion >> that rice and corn are causing me problems. I still had >> some low-level problems that I had hoped would go away >> with gluten-free that didn't. I was still eating rice. >> Then since we have added back corn, things have gotten >worse. I am wondering if all members of the grass family >> are a problem (of course that would include millet, >>sorghum, and teff too.) >> So I am going to try reducing/eliminating grains for a >> few weeks and see what kind of difference that makes. I'm >> thinking my main starches will be: >> >> potato >> sweet potato >> quinoa >> buckwheat >> amaranth >> squash >> >> Have any of you experimented much with poi/taro, >> cassava/tapioca, plantains? >> >> I'd like to hear about your favourite dishes based around >> these foods. Breakfast, lunch, dinner, dessert, snacks . >> . . ? I welcome all recipes and ideas. I'm not too >> worried about baking, but it would be a good idea to have >>some kind of square and flatbread up my sleeve. >> We are okay with nuts and seeds, beans, soy. >> >> I just use so darn much rice right now! >> >> Pam > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2009 Report Share Posted September 9, 2009 Pam, I have enjoyed poi/tarot, cassava/tapioca and plantains many times without any reaction, although I do notice that corn is a problem for me. Since you have been eating so much rice, you may find that rotating this good variety through your week will help even things out. Deborah >Okay, my gluten free friends. I have a strong suspicion >that rice and corn are causing me problems. I still had >some low-level problems that I had hoped would go away with >gluten-free that didn't. I was still eating rice. Then >since we have added back corn, things have gotten worse. I >am wondering if all members of the grass family are a >problem (of course that would include millet, sorghum, and >teff too.) > >So I am going to try reducing/eliminating grains for a few >weeks and see what kind of difference that makes. I'm >thinking my main starches will be: > >potato >sweet potato >quinoa >buckwheat >amaranth >squash > >Have any of you experimented much with poi/taro, >cassava/tapioca, plantains? > >I'd like to hear about your favourite dishes based around >these foods. > Breakfast, lunch, dinner, dessert, snacks . . . ? I >welcome all recipes and ideas. I'm not too worried about >baking, but it would be a good idea to have some kind of >square and flatbread up my sleeve. > >We are okay with nuts and seeds, beans, soy. > >I just use so darn much rice right now! > >Pam > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2009 Report Share Posted September 9, 2009 Yes, I'm hoping to reintroduce small amounts of grain, and rotate once I've been off for a little bit to allow my body to heal. So far doing well today; hot buckwheat cereal for breakfast, potatoes instead of rice with my lunch veggies. Can you share some poi, cassava, and plantain recipes? Pam On Wed, Sep 9, 2009 at 10:28 AM, dpageau <dpageau wrote: > > > Pam, I have enjoyed poi/tarot, cassava/tapioca and plantains > many times without any reaction, although I do notice that > corn is a problem for me. > > Since you have been eating so much rice, you may find that > rotating this good variety through your week will help even > things out. > > Deborah > > > >Okay, my gluten free friends. I have a strong suspicion > >that rice and corn are causing me problems. I still had > >some low-level problems that I had hoped would go away with > >gluten-free that didn't. I was still eating rice. Then > >since we have added back corn, things have gotten worse. I > >am wondering if all members of the grass family are a > >problem (of course that would include millet, sorghum, and > >teff too.) > > > >So I am going to try reducing/eliminating grains for a few > >weeks and see what kind of difference that makes. I'm > >thinking my main starches will be: > > > >potato > >sweet potato > >quinoa > >buckwheat > >amaranth > >squash > > > >Have any of you experimented much with poi/taro, > >cassava/tapioca, plantains? > > > >I'd like to hear about your favourite dishes based around > >these foods. > > Breakfast, lunch, dinner, dessert, snacks . . . ? I > >welcome all recipes and ideas. I'm not too worried about > >baking, but it would be a good idea to have some kind of > >square and flatbread up my sleeve. > > > >We are okay with nuts and seeds, beans, soy. > > > >I just use so darn much rice right now! > > > >Pam > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2009 Report Share Posted September 9, 2009 Pam could you perhaps add more beans to your diet? I find that they satisfy my hunger really well Shez -- Giving you the latest news and information about homeschooling http://www.examiner.com/x-10127-Norfolk-Homeschooling-Examiner Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2009 Report Share Posted September 10, 2009 I seem to have issues with some foods from the grass family. Two that come to mind are sorghum and tea. teas was a hard one for me to figure out until someone said, " Tea is a grass and you are allergic to grass. " Oh, no wonder I have headaches that seem like my head is in a vice. I recently bought some teff tortillas, I didn't seem to have any issues with them. I have not tried millet. Corn seems to be ok, although I don't eat it often. We eat brown rice, beans of different varieties, soy casein free cheese. My 2¢. Danielle ________________________________ Jae Jones <recyclednew Tuesday, September 8, 2009 6:54:46 PM Re: Grainfree I've noticed that I have some mild issues with corn. I got a massive migraine when I tried a bread made with millet and sorghum. I haven't tried teff yet but I did buy some teff tortillas that are still sitting in my freezer. I use rice milk all the time and I eat brown rice, sushi rice, and wild rice without any real noticeable problems. Then again I was nursed on rice milk and it was a staple for me since birth being the one thing that I didn't vomit, so my body probably adapted to it for survival. However, you bring up this topic I'm wondering if I should eat those teff tortillas now. I've been itching and braking out in hives a lot lately and I'm not sure why, so I'll wait till that clears up to try the teff. When I do, I'll let you know if I have any reactions to that. I think your on to something here. I wonder if there's and medical writings on this. I'll see if I can find anything relevant and if I do I'll share with the group. So sorry the corn's not working out for you. You where so excited about the tacos, it's such a shame you have to give them up again. Maybe someone will come up with corn-free corn, like the tomato-free ketchup! Of course with our luck, it will be wheat based! lol Hope you feel better. On Tue, Sep 8, 2009 at 2:38 PM, pdw <pdworkman (AT) gmail (DOT) com> wrote: > > > Okay, my gluten free friends. I have a strong suspicion that rice and > corn are causing me problems. I still had some low-level problems > that I had hoped would go away with gluten-free that didn't. I was > still eating rice. Then since we have added back corn, things have > gotten worse. I am wondering if all members of the grass family are a > problem (of course that would include millet, sorghum, and teff too.) > > So I am going to try reducing/eliminatin g grains for a few weeks and > see what kind of difference that makes. I'm thinking my main starches > will be: > > potato > sweet potato > quinoa > buckwheat > amaranth > squash > > Have any of you experimented much with poi/taro, cassava/tapioca, > plantains? > > I'd like to hear about your favourite dishes based around these foods. > Breakfast, lunch, dinner, dessert, snacks . . . ? I welcome all > recipes and ideas. I'm not too worried about baking, but it would be > a good idea to have some kind of square and flatbread up my sleeve. > > We are okay with nuts and seeds, beans, soy. > > I just use so darn much rice right now! > > Pam > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2009 Report Share Posted September 10, 2009 Pam: I have found that if I eat corn which hasn't been soaked in lime (like the Latinos do) my body doesn't like it. So, like corn tortilla chips - if they haven't been soaked, I get digestive problems. If they have been soaked, no problems.... The lime makes them more digestible. In the " good 'ole days " most traditional societies soaked all their grains prior to cooking/eating, like sour dough bread instead of the quick stuff we make nowadays. Some still do, and some of us are trying to do that, as well (for example, I soak my quinoa/rice/millet with vinegar overnight prior to cooking it). Check out the Weston A. Price foundation for more on this. Good luck in sorting all this out. Nancy , pdw <pdworkman wrote: > > Okay, my gluten free friends. I have a strong suspicion that rice and > corn are causing me problems. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2009 Report Share Posted September 10, 2009 Nancy, why do you soak grains in vinegar? My chemical engineer husband informs me that vinegar is acidic, whereas lime is a caustic... they are essentially complete opposites. Lime stone after heating becomes white and powdery, which makes it water-soluble. There may be such a product available commerically, possibly at a garden-supply or somewhere. This would be an interesting project and potentially useful. Some of these ancient Wisdoms were very valuable. Deborah >Pam: > >I have found that if I eat corn which hasn't been soaked in >lime (like the Latinos do) my body doesn't like it. So, >like corn tortilla chips - if they haven't been soaked, I >get digestive problems. If they have been soaked, no >problems.... The lime makes them more digestible. > >In the " good 'ole days " most traditional societies soaked >all their grains prior to cooking/eating, like sour dough >bread instead of the quick stuff we make nowadays. Some >still do, and some of us are trying to do that, as well >(for example, I soak my quinoa/rice/millet with vinegar >overnight prior to cooking it). Check out the Weston A. >Price foundation for more on this. > >Good luck in sorting all this out. >Nancy > > , pdw >><pdworkman wrote: >> Okay, my gluten free friends. I have a strong suspicion >> that rice and corn are causing me problems. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2009 Report Share Posted September 10, 2009 Hello All. came across this articile, thought I'd share.. Soak Up the Goodness of Life: Start Soaking Your Grains http://www.naturalnews.com/025648.html Harry , dpageau <dpageau wrote: > > Nancy, why do you soak grains in vinegar? > > My chemical engineer husband informs me that vinegar is > acidic, whereas lime is a caustic... they are essentially > complete opposites. > > Lime stone after heating becomes white and powdery, which > makes it water-soluble. There may be such a product > available commerically, possibly at a garden-supply or > somewhere. This would be an interesting project and > potentially useful. Some of these ancient Wisdoms were very > valuable. > > Deborah > > >Pam: > > > >I have found that if I eat corn which hasn't been soaked in > >lime (like the Latinos do) my body doesn't like it. So, > >like corn tortilla chips - if they haven't been soaked, I > >get digestive problems. If they have been soaked, no > >problems.... The lime makes them more digestible. > > > >In the " good 'ole days " most traditional societies soaked > >all their grains prior to cooking/eating, like sour dough > >bread instead of the quick stuff we make nowadays. Some > >still do, and some of us are trying to do that, as well > >(for example, I soak my quinoa/rice/millet with vinegar > >overnight prior to cooking it). Check out the Weston A. > >Price foundation for more on this. > > > >Good luck in sorting all this out. > >Nancy > > > > , pdw > >><pdworkman@> wrote: > >> Okay, my gluten free friends. I have a strong suspicion > >> that rice and corn are causing me problems. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2009 Report Share Posted September 11, 2009 OK, so once the whole grain is soaked, unless you dry it out again, how do you grind it to make flour? Deborah >Hello All. > >came across this articile, thought I'd share.. >Soak Up the Goodness of Life: Start Soaking Your Grains >http://www.naturalnews.com/025648.html > >Harry > > , dpageau ><dpageau wrote: > >> >> Nancy, why do you soak grains in vinegar? >> >> My chemical engineer husband informs me that vinegar is >> acidic, whereas lime is a caustic... they are essentially >> complete opposites. >> >> Lime stone after heating becomes white and powdery, which >> makes it water-soluble. There may be such a product >> available commerically, possibly at a garden-supply or >> somewhere. This would be an interesting project and >> potentially useful. Some of these ancient Wisdoms were >> very valuable. >> >> Deborah >> >> >Pam: >> > >> >I have found that if I eat corn which hasn't been soaked >> >in lime (like the Latinos do) my body doesn't like it. >> >So, like corn tortilla chips - if they haven't been >> >soaked, I get digestive problems. If they have been >> >soaked, no problems.... The lime makes them more >> >digestible. >> >In the " good 'ole days " most traditional societies >> >soaked all their grains prior to cooking/eating, like >> >sour dough bread instead of the quick stuff we make >> >nowadays. Some still do, and some of us are trying to do >> >that, as well (for example, I soak my quinoa/rice/millet >> >with vinegar overnight prior to cooking it). Check out >> >the Weston A. Price foundation for more on this. >> > >> >Good luck in sorting all this out. >> >Nancy >> > >> > , pdw >> >><pdworkman@> wrote: >> >> Okay, my gluten free friends. I have a strong >> >> suspicion that rice and corn are causing me problems. >> > >> > >> > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2009 Report Share Posted September 11, 2009 Hello Deborah, It's a real time consuming chore. I have a Vita-mix blender, with a wet blade and a dry blade. With the dry blade I grind grains into flour. http://www.vitamix.com/ There's a video there, click on grinding grains. Harry dpageau Thu, 10 Sep 2009 15:06:12 -0800 Re: Re: Grainfree OK, so once the whole grain is soaked, unless you dry it out again, how do you grind it to make flour? Deborah >Hello All. > >came across this articile, thought I'd share.. >Soak Up the Goodness of Life: Start Soaking Your Grains >http://www.naturalnews.com/025648.html > >Harry > > , dpageau ><dpageau wrote: > >> >> Nancy, why do you soak grains in vinegar? >> >> My chemical engineer husband informs me that vinegar is >> acidic, whereas lime is a caustic... they are essentially >> complete opposites. >> >> Lime stone after heating becomes white and powdery, which >> makes it water-soluble. There may be such a product >> available commerically, possibly at a garden-supply or >> somewhere. This would be an interesting project and >> potentially useful. Some of these ancient Wisdoms were >> very valuable. >> >> Deborah >> >> >Pam: >> > >> >I have found that if I eat corn which hasn't been soaked >> >in lime (like the Latinos do) my body doesn't like it. >> >So, like corn tortilla chips - if they haven't been >> >soaked, I get digestive problems. If they have been >> >soaked, no problems.... The lime makes them more >> >digestible. >> >In the " good 'ole days " most traditional societies >> >soaked all their grains prior to cooking/eating, like >> >sour dough bread instead of the quick stuff we make >> >nowadays. Some still do, and some of us are trying to do >> >that, as well (for example, I soak my quinoa/rice/millet >> >with vinegar overnight prior to cooking it). Check out >> >the Weston A. Price foundation for more on this. >> > >> >Good luck in sorting all this out. >> >Nancy >> > >> > , pdw >> >><pdworkman@> wrote: >> >> Okay, my gluten free friends. I have a strong >> >> suspicion that rice and corn are causing me problems. >> > >> > >> > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2009 Report Share Posted September 11, 2009 You don't, you would wet-grind rather than dry-grind. Mortar and pestle, food processor, vitamix, whatever. You would have to be familiar with your recipe so you knew what consistency the dough/batter should be (since you wouldn't add as much liquid as usual) or else be following a sprouted-bread type recipe that assumes you have soaked/sprouted the grain. Or: When I make a recipe that calls for a bean flour, then I soak/ferment it, or my boys' digestive tracts get very upset. So I mix the wet ingredients with the bean flour and leave overnight or whatever, then add the rest of the ingredients. Pam _____ On Behalf Of dpageau September-10-09 5:06 PM Re: Re: Grainfree OK, so once the whole grain is soaked, unless you dry it out again, how do you grind it to make flour? Deborah >Hello All. > >came across this articile, thought I'd share.. >Soak Up the Goodness of Life: Start Soaking Your Grains >http://www.naturaln <http://www.naturalnews.com/025648.html> ews.com/025648.html > >Harry > >Vegan-and-Gluten- <%40> Free , dpageau ><dpageau wrote: > >> >> Nancy, why do you soak grains in vinegar? >> >> My chemical engineer husband informs me that vinegar is >> acidic, whereas lime is a caustic... they are essentially >> complete opposites. >> >> Lime stone after heating becomes white and powdery, which >> makes it water-soluble. There may be such a product >> available commerically, possibly at a garden-supply or >> somewhere. This would be an interesting project and >> potentially useful. Some of these ancient Wisdoms were >> very valuable. >> >> Deborah >> >> >Pam: >> > >> >I have found that if I eat corn which hasn't been soaked >> >in lime (like the Latinos do) my body doesn't like it. >> >So, like corn tortilla chips - if they haven't been >> >soaked, I get digestive problems. If they have been >> >soaked, no problems.... The lime makes them more >> >digestible. >> >In the " good 'ole days " most traditional societies >> >soaked all their grains prior to cooking/eating, like >> >sour dough bread instead of the quick stuff we make >> >nowadays. Some still do, and some of us are trying to do >> >that, as well (for example, I soak my quinoa/rice/millet >> >with vinegar overnight prior to cooking it). Check out >> >the Weston A. Price foundation for more on this. >> > >> >Good luck in sorting all this out. >> >Nancy >> > >> >Vegan-and-Gluten- <%40> Free , pdw >> >><pdworkman@> wrote: >> >> Okay, my gluten free friends. I have a strong >> >> suspicion that rice and corn are causing me problems. >> > >> > >> > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2009 Report Share Posted September 11, 2009 My chemical engineer husband informs me that vinegar is acidic, whereas lime is a caustic... they are essentially complete opposites. Hi Deborah, Can you explain this a little more? Are lemons also caustic instead of acidic? Would one work better at reducing yeast than the other? TIA. Renee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2009 Report Share Posted September 11, 2009 Deborah: Harry answered your basic question. I would not soak corn myself, either. I wouldn't try, actually. But the corn I buy must have been, the tortillas and tortilla chips. I don't eat much fresh corn since it gives me heartburn.... Nancy , dpageau <dpageau wrote: > > Nancy, why do you soak grains in vinegar? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2009 Report Share Posted September 11, 2009 Deborah is not referring to lime fruit, she is referring to calcium hydroxide. Pam On Fri, Sep 11, 2009 at 6:44 AM, Renee Storm <reneestorm wrote: > > > My chemical engineer husband informs me that vinegar is > acidic, whereas lime is a caustic... they are essentially > complete opposites. > > Hi Deborah, > Can you explain this a little more? Are lemons also caustic instead of > acidic? Would one work better at reducing yeast than the other? TIA. Renee > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2009 Report Share Posted September 13, 2009 Deborah is not referring to lime fruit, she is referring to calcium hydroxide. oh, okay. That makes sense now. Thanks. Quote Link to comment Share on other sites More sharing options...
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