Jeßus wrote:
> said...
> :Jeßus wrote:
> :> Doug Freyburger wrote:
>
> :The word obvious is the key. How many people ever go a few weeks grain
> :free then add grains back individually to see what happens?
>
> Exactly. I had no idea that I have a grain intolerance (particularly
> wheat) until I cut it out of my diet for other unrelated reasons.
>
> After all, it is safe to say most people start eating grains as soon as
> they can eat solid food - it is so ubiquitous - so how would one know if
> it has any negative impact until you exclude it?
Plenty of folks assert that they have no food intolerances. If they
have never gone a week grain free they really have no data to base the
assertion upon.
> ... I can usually get
> away with say, a wheat-based pasta dish once in a while, just as long as
> I don't continue eating any grains that day, or within the next week.
> Even so, it's very rare that I'd eat anything with wheat in it.
At my home there is pasta made from quinoa, rice and corn. We have not
had any wheat pasta at home in a long time. It sounds like I may have a
stronger reaction to wheat than you do but other grains aren't as
problematic for me. They make me fat ...
> Bread... sigh. How I miss it.
Health food stores and import stores often stock a few brands of rye
bread from Denmark or Germany that is 100% rye. Health food stores also
stock an ever changing variety of other gluten free breads. The ones
made from rice are generally as flavorful as dust but they seem to be
available a large percentage of the time. The ones made from millet,
all oats or whatever come and go. I sometimes keep a loaf in the
freezer and every couple of weeks I'll make toast with a couple of
slices.
> Yeah, wheat seems to be in darn near everything...
Try avoiding corn some time. Corn ends up in a lot more than wheat!
> I also use a dehydrator here, although I really don't make the most of
> it. Just dried celery and onions so far.
My wife likes to make fruit paste that comes out like leather. Chewy
and flavorful.