Guest guest Posted August 26, 2007 Report Share Posted August 26, 2007 tcm dietary regs advise against wheat and oats citing damp producing qualities of these grains. i'm wondering if anyone can shed some light on what makes these grains damp producing, in relation to others that are not. are spelt and kamut, cousins of wheat, but acceptable substitutes for those with wheat allergies also damp producing, and as such should be avoided or do they get the green light for consumption? thanks in adv for your imput. kath -- Kath Bartlett, LAc, MS, BA UCLA Oriental Medicine Experienced, Dedicated, Effective Asheville Center For 70 Woodfin Place, Suite West Wing Two Asheville, NC 28801 828.258.2777 kbartlett www.AcupunctureAsheville.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2007 Report Share Posted August 26, 2007 Kath, Not sure this answers your questions but here are some links with good info http://en.wikipedia.org/wiki/Spelt http://en.wikipedia.org/wiki/Kamut The dampness might be an aspect of carbohydrate metabolism which does release water. Just an idea. Mike W. Bowser, L Ac : acukath: Sat, 25 Aug 2007 21:21:27 -0400are spelt & kamut damp producing? tcm dietary regs advise against wheat and oats citing damp producingqualities of these grains. i'm wondering if anyone can shed some light onwhat makes these grains damp producing, in relation to others that are not.are spelt and kamut, cousins of wheat, but acceptable substitutes for thosewith wheat allergies also damp producing, and as such should be avoidedor do they get the green light for consumption?thanks in adv for your imput.kath-- Kath Bartlett, LAc, MS, BA UCLAOriental MedicineExperienced, Dedicated, EffectiveAsheville Center For 70 Woodfin Place, Suite West Wing TwoAsheville, NC 28801 828.258.2777kbartlett[Non-t\ ext portions of this message have been removed] _______________ Recharge--play some free games. Win cool prizes too! http://club.live.com/home.aspx?icid=CLUB_wlmailtextlink Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2007 Report Share Posted August 28, 2007 hi, i highly recommend Paul Pitchford's book on nutrition " Healing with Whole Foods; Asian Traditions and Modern Nutrition " . Spelt is " warming in nature, sweet flavor, strengthens spleen-pancreas, moistens dryness, nourishes yin fluid.... benefits frail and deficient person. He indicates that spelt can be tolerated by folks with gluten sensitivity, but does not explain why. He covers kamut but not in as much detail as spelt. This is another grain that seems to be well-tolerated by those who are sensitive to wheat. Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2007 Report Share Posted August 28, 2007 On the question of damp... I'd imagine that any variety of wheat will be damp producing. Just look at the effects of modern wheat- intensive diets. I wouldn't imagine that spelt and kamut--both species of wheat--would be substantially different from common wheat in this regard. Spelt and kamut are not radically different from common wheat in terms of gluten content. They have moderate gluten levels and are generally just as unsuitable for individuals requiring a gluten- restricted/free diet (e.g., celiac-sprue). There is some preliminary evidence that kamut is better tolerated by those with IgG (delayed) reactions to common wheat, but it remains problematic for those with IgE (immediate) reactions. Anyone with a severe allergy to common wheat should certainly exercise extreme caution before experimenting with either of these wheat varieties as a substitute. --Bill. -- Bill Mosca, LAc San Francisco CA mosca On Aug 28, 2007, at 10:59 AM, Jean wrote: > hi, > i highly recommend Paul Pitchford's book on nutrition > " Healing with Whole Foods; Asian Traditions and > Modern Nutrition " . > > Spelt is " warming in nature, sweet flavor, > strengthens spleen-pancreas, moistens dryness, > nourishes yin fluid.... benefits frail and > deficient person. > > He indicates that spelt can be tolerated by folks > with gluten sensitivity, but does not explain why. > > He covers kamut but not in as much detail as spelt. > This is another grain that seems to be well-tolerated > by those who are sensitive to wheat. > > Jean > > > > > Subscribe to the fee online journal for TCM at > Times http://www.chinesemedicinetimes.com > > Help build the world's largest online encyclopedia for Chinese > medicine and acupuncture, click, http:// > www.chinesemedicinetimes.com/wiki/CMTpedia > > http:// > and adjust > accordingly. > > Messages are the property of the author. Any duplication outside > the group requires prior permission from the author. > > Please consider the environment and only print this message if > absolutely necessary. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2007 Report Share Posted August 28, 2007 For more info on this book, see http://www.chinesemedicinetimes.com/product?xProd=166 Kind regards, Attilio D'Alberto Doctor of (Beijing, China) BSc (Hons) TCM MBAcC Editor Times +44 (0) 1189 612512 enquiries www.chinesemedicinetimes.com Chinese Medicine Chinese Medicine On Behalf Of Jean 28 August 2007 19:00 Chinese Medicine Re: are spelt & kamut damp producing? hi, i highly recommend Paul Pitchford's book on nutrition " Healing with Whole Foods; Asian Traditions and Modern Nutrition " . Spelt is " warming in nature, sweet flavor, strengthens spleen-pancreas, moistens dryness, nourishes yin fluid.... benefits frail and deficient person. He indicates that spelt can be tolerated by folks with gluten sensitivity, but does not explain why. He covers kamut but not in as much detail as spelt. This is another grain that seems to be well-tolerated by those who are sensitive to wheat. Jean Quote Link to comment Share on other sites More sharing options...
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