Re: Barley & Old World Foods was a few carb questions -Heidi

[Guest guest]

Hi Heidi,

I thought quinoa was a problem food also for gluten

sensitive people. Is quinoa a safe alternative? Is

it easily digestable?

jafa

--- Heidi Schuppenhauer <heidis@...>

wrote:

>

> Deanna?\:

>

> >What do you think of the old church cookbooks and

> some of the historical

> >cookbooks from the houses of the founding fathers,

> etc that date back

> >well over a century? They do come from the higher

> classes obviously.

> >They still seem to be heavy on creamed seafood,

> vegetables and wine,

> >from what I have seen. Breads and cakes are more

> of a treat. And along

> >these lines it seems bread is just so much more

> labor and time intensive

> >than, say, potatoes. There are so many steps

> involved to obtaining

> >wheat bread, it SHOULD be expensive.

>

> I have the Martha Washington cookbook, which is

> annotated

> and really does tell a lot about the time period!

> Granted

> in that social class there were servants, and it's

> hard to

> say how much of each thing they ate. What is

> interesting

> is that even for something like a quick bread, there

> would

> be something like TEN eggs in a loaf!

>

> Reportedly Jefferson had a quart of cider for

> breakfast

> too. Lots of cold meat plus beer, cider and wine,

> and cheese,

> for " quick food " .

>

> I think you are right: bread was expensive from

> a labor point of view. In the towns people bought it

> daily from the baker, and my grandad's first

> business

> after the war was delivering loaves to each house in

> a wheelbarrow. But that was in 1920 or so, when

> things

> were beginning to change. Porridge was the big deal

> before that: the infamous " gruel " ... which was

> pretty

> easy to make (toss some grain, usually oats, in a

> pot

> and cook). Or of course the equally infamous " pease

> porridge " .

>

> > >

> >I love barley in vegetable beef soup, but I haven't

> had it for years

> >because of the gluten with ds. I could probably

> tolerate it a bit, but

> >since even standard beer whacks me out in the head

> for a day (and not

> >because I have too much!), I am thinking I might be

> better without it.

>

> I've been using quinoa in those kinds of recipes,

> and

> I think I like it better than I ever did barley.

>

> >Last night I made a creamy clam sauce to pour over

> vegetables. I didn't

> >measure the potato flour, but made the mistake of

> pouring from the jar

> >:-[ . I got about 1/3 cup of it in the roux - the

> sauce made five

> >servings. It was a thick sauce needless to say. I

> got absolutely

> >stuffed from my serving. I don't think I am used

> to starches at all

> >anymore. With meat and kraut, I eat small amounts

> and feel good. With

> >high starch foods, I feel full before I know it and

> suffer for it, even

> >with small amounts. What's with that? Heidi, you

> eat some hash browns

> >at times. Do you ever get that feeling it just

> fills your gut and think

> > " ugh " ? It's funny, because I can eat a bowl of

> chili with meat and

> >beans and not feel this way. But grains or

> potatoes just make me feel

> >stuffed with the smallest amounts.

>

> I used to feel ecchhy if I ate too much fat, but now

> I can down

> a big ol' steak or some ribs and feel fine. But I'm

> with you ... certain

> starches just leave me feeling like I ate some

> wallpaper paste. I suppose

> the digestion enzymes/bacteria change. It also may

> be just

> that we are better set up for meat/vegies. Starches

> make

> most animals rather ill, even ruminants who do crave

> grass

> seeds and love to eat corn and oats. In ruminants

> the starch

> messes up their digestion big time, which has been

> extensively

> studied because the farmers WANT the animals to eat

> grain

> to fatten them up. Racehorses have the same problem

> (again,

> they want to feed them lots of oats so they run

> fast). So

> do pigs. I'd imagine dogs do also, since they aren't

> really set

> up for grains/starches. So it probably shouldn't be

> so unusual

> that they mess us up. It's just that we grew up

> eating them

> so we sort of got adapted or used to feeling how

> they

> made us feel?

>

> But it also has a lot to do with the *form* of the

> starches.

> Starches " gelatinize " , and when they are in that

> form, they

> digest slowly and don't cause the dysbiosis so much,

> or

> the blood sugar issues.

>

> Boiled barley and oatmeal and steamed rice are

> gelatinized,

> as is pasta and my hashbrowns (made with raw

> potatoes).

> Baked flour products are not, and probably your

> potato

> sauce isn't either. My dh gets indigestion easily,

> but

> plain white steamed rice *never* gives him

> indigestion,

> and in fact cures it when he does get it. Cookies,

> OTOH,

> often give him problems.

>

> Again, this has been studied a lot in farm animals.

> A lot of probably applies to humans too, in terms

> of dysbiosis.

>

> >

>

> Heidi Jean

>

>

>

>

__________________________________________________

[Guest guest]

>Hi Heidi,

>

>I thought quinoa was a problem food also for gluten

>sensitive people. Is quinoa a safe alternative? Is

>it easily digestable?

>

>jafa

Quinoa isn't at all related to wheat. It seems

safe enough ... also easy to cook and tastes good!

What more can you want? I find it very easy

to digest ... more so than any other " whole grain " .

No one in my family can digest brown rice,

but quinoa is fine.

Heidi Jean

[Guest guest]

>

> >Hi Heidi,

> >

> >I thought quinoa was a problem food also for gluten

> >sensitive people. Is quinoa a safe alternative? Is

> >it easily digestable?

> >

> >jafa

>

> Quinoa isn't at all related to wheat. It seems

> safe enough ... also easy to cook and tastes good!

> What more can you want? I find it very easy

> to digest ... more so than any other " whole grain " .

> No one in my family can digest brown rice,

> but quinoa is fine.

>

>

> Heidi Jean

Well, I found quinoa to be extremely expensive. I think it grows only

in Peru and Bolivia, or maybe in some other very high locations.

Because of the price, it is out of question for me. Perhaps quinoa

grows in the USA, too.

Millet, which is also said to be safe, is also expensive, but less

so. Why not millet, then?

By the way, both grains - millet and quinoa - look like each other,

well at least as far as size (maybe colour) is concerned. I can't

tell about taste and properties.

JC

[Guest guest]

>Well, I found quinoa to be extremely expensive. I think it grows only

>in Peru and Bolivia, or maybe in some other very high locations.

>Because of the price, it is out of question for me. Perhaps quinoa

>grows in the USA, too.

That's too bad. It IS expensive here compared to,

say, beans or rice in bulk, but it's about the same

as other packaged foods (which are all kind

of pricey compared to bulk!).

I tried millet once and just didn't like it. Might

be because it's what we always fed our parakeets

so I associate it with birdseed!

Heidi Jean

[Guest guest]

hello heidi,

thanks for your input. sounds like a logical approach to an answer. one that i

kept in my backpocket in case an imminent answer wasn't available - and i guess

it's not - so, here we go on the winding road of health discovery !

thanks again !

angel

From: Heidi Schuppenhauer <heidis@...>

..........Also from a theoretical standpoint, the resistant

starches are better, but I'm not sure, at this point,

which ones they are since it depends on the breed

of plant. I.e. waxy potatoes are " better " than russets,

and long grain rice is better than short grain. Beans

are good no matter what the breed, if they are soaked

etc. correctly. So you might just experiment and

see what works best for you.