Veganism/Brewer's

[Guest guest]

Hi there,

I rarely post, as I belong to way too many at this point:) Anyhow,

I just wanted

to say that if you are worried about protein in a VGF Diet, just make sure that

the sources you

provide are as bio-available as possible, ie. soaking beans, lentils, rice,

quinoa, etc... for 24

hours to remove enzyme inhibitors & starches, making the proteins easier to

assimilate. Also,

soaking nuts in seasalt for 12 hours achieves the same thing, great for making

homemade

milks, raw pies/cakes, dehydrated nut snacks, and ground nutmeals for baking.

All grains for

baking should be approached with just as much care, soaking, sprouting & even

fermenting

to make the proteins bio-available. Before I put up these links, I just want to

say that I am not

a Nourishing Traditions Fanzine (I am vegan!) nor a Weston Price Follower,

however, I think

his perspective on eating/preparing grains with care, as well as the history of

wheat is

profound information that all of us avoiding gluten should consider. Here are

both links:

http://www.westonaprice.org/foodfeatures/be_kind.html

http://www.westonaprice.org/moderndiseases/gluten-intolerance.html

 

Lastly, Twin Labs Brewer's Yeast is grown on Beets and is 100% GF if you are

looking for a

tasty GF Brewer's Yeast.

Be Well, Azalyne, Mom to 3 Boys!

[Guest guest]

Thanks for the info, Azalene! Come out of lurkdom more often! I have led

people to the Weston Price website for good info on fluoride and corn syrup.

They do have some excellent articles, even if we here don't believe all they

teach about nutrition. Hallelujah Acres also recommends soaking of grains and

beans, and they are mostly raw vegan. Their website is www.hacres.com. Marilyn