Guest guest Posted August 24, 2004 Report Share Posted August 24, 2004 By any chance do you know what the problem is with breads and pastas? Is it the yeast in bread? The type of flour? I never eat white bread anyway. What about homemade pastas? Or is the general problem the carbs? The general problem is with the MUCOUS created in your body as a reaction to GLUTEN in: wheat, rye, barley, spelt, triticale. Oats is not as bad, but still contains gluten. It gets sticky and clings together when you cook it... even steel cut raw oats. The only kind of grains I eat any more are SPROUTED or sometimes (rarely) I will fix buckwheat, millet or quinoa. Ezekial Bread (made from sprouted grains) doesn't seem to bother me much... if I only have 2 slices and an occasional piece of Manna Bread (also sprouted grains) is OK. But I FEEL 100 percent BETTER with NO grains! Read Dr. Doug Graham's book GRAIN DAMAGE You can order it for $7 at www.breathing.com If you MUST eat grains - sprout them first. NO PROCESSED FLOURS ARE GOOD FOR YOUR BODY! They're one of the 4 white poisons: sugar dairy bread / cereal processed salt Jan Jenson The Detox News Quote Link to comment Share on other sites More sharing options...
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