Guest guest Posted May 27, 2006 Report Share Posted May 27, 2006 Lynn, Just wondered what you think about Spelt and how that compares to wheat. I grind my own and use it instead of wheat flour. I had a Gliadin Ab, SIgA test that was taken by saliva and it was negative back in the fall. Sonii > > > That was a great e mail. I printed it and so agree that the amount > of wheat we eat today in > > our prepackaged foods is staggering. > > ------> Yes it a really good post. The post was part of a discussion > as to whether long fermentation will eliminate the problems. The > isolated Swiss villagers that Weston Price studied ate fermented > sourdough and had excellent bone structures and no cavities, i.e they > were getting thier minerals absorbed so no gut damaged must have occured. > The bread was rye not wheat that was fermented for days not just 24 > hours like most sourdoughs. > > The summer Wise Traditions journal from the Price foundation will have > an article on someone who healed their wheat allergies using long > fermented breads and bone broths. The post I copied to here was part > of a discussion that prehaps that still might not be enough for modern > wheat problems. > > (btw...the summer Wise Traditions will also have an article by a dear > friend Becky Mauldin, on raw cracker and granola recipes without > grains. SHe's a fabulous cook and has a raw cookbook that includes > traditional raw meat and fish recipes!) > > I'm finally reading Lorian Cordian's " Paleo Diet " . I've been messing > with that diet off and on for a couple of years but always came back > to some soaked grains and my beloved dairy. Now that I'm reading what > he says about these foods it's making sense (I'm still having some raw > fermented goat dairy). I've given up most grains except some wild rice. > > It's hard though....I can imagine it would be frustrating trying to > eat this way ravelling. As it is I take most my food with me > everywhere. Really eats up time esp. working fulltime...slugging food > with me everywhere. > > Bye > Lynn > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2006 Report Share Posted May 28, 2006 > Just wondered what you think about Spelt and how that compares to > wheat. I grind my own and use it instead of wheat flour. > > I had a Gliadin Ab, SIgA test that was taken by saliva and it was > negative back in the fall. > > Sonii ------> Hi Sonii, Spelt and kamut are still wheat although they are older forms so gluten is reduced. There are two other forms called einkorn and emmer but still they have gluten. I don't know about the gliadins in these forms. Also don't know where to find them in the US. There's one lady growing einkorn in the state of Washington but she sells her own bread with it. (also would include barley, oats and rye in the gluten categories) You might like this article.....http://www.darzau.de/index.php?id=72 It gives the history and compares the ancient grains. One thing that that struck me reading the paleo diet stuff is that we are only 500 generations removed from our early diets of no grains and dairy. This is based on agriculture's rise about 10,000 years ago....not real long time to make genetic changes to accomodate grains and dairy. A nice free online talk by Loren Cordain who's book I've been following is at http://www.crayhonresearch.com/audio-archive/default.asp You will have to register to get in but it's worth the effort as there are tons of other speakers who also online. Bye Lynn Quote Link to comment Share on other sites More sharing options...
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