New with questions

[Guest guest]

Melinda--the hippocrates diet written by ann wigmore is the ultimate in raw

foods diets---i have read it and adapted it to my lifestyle--i still eat some

meat because i lift weights and cant possibly imagine getting the protien i

need from wholely vegetarian sources---

the soy zone by barry sears is also a great way of living for the vegetarian

concerned with their cholestorol. He also has a great book the top one

hundred zone foods that talks all about the healthiest foods you can eat--

you all may laugh at the zone--i dont know if you have read or researched

it--but it is a very sensible eating plan that focuses on healthful live

foods, and whole foods--i have followed it happily and see amazing results in

my overalll health--i am a chronic lymes disease sufferer and have

fybromyalgia--this diet has alleviated much of my pain and problems.

best of luck melinda and welcome!

[Guest guest]

Article regarding protein which may interest you:

http://hacres.com/articles.asp?artid=54

- Neath and Kulvu (sweet little aqua blue budgie)

oystergirl99@... wrote:i still eat some

meat because i lift weights and cant possibly imagine getting the protien i

need from wholely vegetarian sources---

Please help in the search for h:

http://www.mariahsmisfits.com/

---------------------------------

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[Guest guest]

Hi

can i have the web site again?

[Guest guest]

Melinda,

Here's a site you might like to explore (you will find a lot of info under

" Articles and Research " , once there click " index " for a complete list of all

articles or research):

http://hacres.com/

- Neath and Kulvu (sweet little aqua blue budgie)

Melinda <iris054@...> wrote: I'm interested in switching my diet over to

more raw foods and sprouts --

but I really don't know how to do it. My questions aren't about

how to make sprouts... but I'd really love to learn how to eat a

healthier diet and how to work a lot of sprouts into my diet...

Please help in the search for h:

http://www.mariahsmisfits.com/

---------------------------------

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[Guest guest]

Deborah, nice to meet you too, and thanks for the welcome. What I'm

eating now isn't important, as I want to change. What I'd like is

suggestions for how to work sprouts heavily into my diet. What

kinds of sprouts do you eat and how do you serve them?

Melinda

[Guest guest]

> Melinda--the hippocrates diet written by ann wigmore is the

ultimate in raw foods diets---i have read it and adapted it to my

lifestyle--

Thanks, Oystergirl.

> the soy zone by barry sears is also a great way of living for the

vegetarian concerned with their cholestorol.

I read both good and bad about soy, and frankly, I'm confused about

it.

> you all may laugh at the zone--i dont know if you have read or

researched it--

No, but I know a lot of people like it.

> best of luck melinda and welcome!

Thanks!

Melinda

[Guest guest]

Hi Neath, and thanks, but I couldn't get that URL to bring anything

up.

Melinda

I'm interested in switching my diet

over to more raw foods and sprouts --

> but I really don't know how to do it. My questions aren't about

> how to make sprouts... but I'd really love to learn how to eat a

> healthier diet and how to work a lot of sprouts into my diet...

[Guest guest]

In a message dated 11/4/02 3:50:59 AM Eastern Standard Time,

aquapeep@... writes:

<< http://hacres.com/articles.asp?artid=54 >>

Thank you for the article--it was very interesting and informative--I eat a

protien adequate diet, not in excess. My body is happy with this--one thing

i want to note to you is that there are a hundred studies that would say the

opposite of this.

In fact if you read in the wheatgrass book written by the sproutman, he

quotes a study on guinea pigs done in the 1940's one group was fed high

quality fruits and vegetables as much as they wanted--the other group was fed

purely grass. Just grass from a wheatfield. The first group did fine for a

while, but eventually started to fail and all almost died--the second group

was healthy and continued to grow strong and lean and have nice kits. when

the researchers added grass into the diet of the first group they all turned

around....so--as far as being a complete diet, regular fruits and vegetables

are NOT ENOUGH to sustain healthy life. I am a huge proponent of wheatgrass

juice---That is the only food that will sustain life. In fact one woman does

these amazing cross country walks and all she takes is a knife to cut grass

and other plants from the side of the road--she lives for days on chewing

grass and is healthy and lean--i read about her in the wigmore books.

I agree that excess protien can be bad for you---but i disagree with one

thing said in this article--the human developed as an omnivore--if you look

at the teeth they are FAR DIFFERENT from the teeth of a herbivore--We have

definite canine teeth interspersed with flat grinding teeth--we were designed

to eat almost anything--from bugs to slugs to game to grain to grass. While

i agree that cooking food was not in the cards way back when, i also have to

say that neither was the idea of bread, or pasta or cooked potatoes or

oatmeal! these things are also highly bad for you--concentrated forms of dead

carbohydrates--the idea of eating THEM makes my stomach turn! lol==in fact

another study of pigs showed that ones living on raw potates stayed lean

while those living on the same caloric load of cooked potatoes gained fat.

What does that tell you?

The chinese have been studying diet since well before Christ. Use food as

your medicine and medicine as your food--hippocrates believed that--chinese

healers would not take money to treat their charges who became sick--because

if you lived by the rules they set forth for you, you would not be ill. I

totally and completely agree with eating a predominance of your food as raw

fruits, vegetables, nuts, seeds, clear water--but most of those are cold

clearing foods--to balance you need some warm building foods----so i choose

protien.

That works for me--listen to your body---i will tell you this-and please dont

take this as a dig on vegetarians--please! You must be ever vigilant on a

plant based diet to do what keeps you healthy------i have two dear friends

who were raised vegetarian and when they left home tried to maintain that

lifestyle--both became very sick and eventually had to include meat in their

diet---While under the care of their ever vigilant parents they did fine, but

during the peak of their growth they were set adrift to fend for themselves

in a college environment. They didnt make all the necessary choices and one

suffered terribly with seizures until she added meat and dairy--the other

with chronic colds, flu-like symptoms and inflammation....You CAN live

healthy as a vegetarian only if you are totally committed to keeping an eye

on your diet at all times....if not, you can really get yourself into trouble.

I have rambled on enough---lol--thanks for the article--

alex.

[Guest guest]

Lorraine, the only processed complex carbs that i eat are barley and

oatmeal---but these i soak and sprout and then cook like oatmeal.

i have no cravings or desires for bread, pasta, etc. once in a blue moon i

will eat them, but generally speaking no. I used to love rice, potatoes,

etc--but just craved them all the time and ate way way too much. In

fact--like this halloween--i used to eat a ton of candy and chocolate--i was

an addict--now i had two small pieces just on the day and i was fine! My body

is balanced---is taking in what it needs--if you really listen to yourself

when on this type of eating program, you will just hear the happiness! lol

I do eat some cooked vegetables--broccoli, beans etc. i eat chickpeas,

lentils, black beans cooked--but i always soak them first and sometimes

sprout them too.

I usually take between 1 and 2 oz of wheatgrass juice a day when i am

growing--right now i am not, so i take two servings of veggie magma--that has

barley grass in it--

I also have a cocktail that you guys are gonna think is gross, but i love it!

i have 8 oz of mixed vegetable juice-i get trader joes garden patch--but any

organic juice will do--i add a table spoon of flax meal and a teaspoon of

kelp granules--i mix that up and let it set for a second and drink it

down--that packs a powerful vitamin and mineral punch! I dont need any

separate vitamin supplements because the food i eat is so rich in the

vitamins and in forms the body can assimilate--thats what whole foods are

about.

as for it being a huge change--yes, it is, but i have two kids, two birds, a

dog, a cat, a house, a husband and i do textile art--batick and tie-dye to

pass the time--i also garden extensively--have a nice organic garden in the

summer and flower beds--i garden indoors in the winter with growing herbs and

foods like sprouts--i find the time--because it is so worth it--granted--if

you work--you cant do all this---i am blessed to be able to stay home with my

kids and basically be an artist and home maker--but you can sprout greens in

minutes a day--i use simple mason jars with tulle net lids! nothing

fancy--but it works great!

best of luck! alex.

[Guest guest]

Hi ,

I do that alot but use to get chichen roast beef i think it's not all

that

be in tuch love SUNSHINE and DEB

[Guest guest]

Well it sounds like your doing a great job ow lots of water and orange juice

and i get alot of veggs and fruits

love , Deb , and SUNSHINE

[Guest guest]

,

In a typical day, what types of foods would you eat.....do you eat brad at

all? Is everything raw?

Sounds intertesting, just such a HUGE change!

-------Original Message-------

From:

Date: Wednesday, November 06, 2002 08:48:52 AM

[Guest guest]

Sounds like a change we all need to try! I rescue dogs(have 11 of my own)

and have horses as well, so I am a pretty busy person, but I do grow my own

sprouts, am a vegetarian , no processed foods, organic, etc, so raw is the

next step. I tried raw for my dogs, but I just can't deal with all that raw

meat.

I just purchased the Sprouting book and Dining in the Raw, so I do plan on

reading and doing some research.

I do believe I could not give up brownies or bread, so we will just have to

wait and see!

THanks for the info!

Lorraine

-- Re: New with Questions

[Guest guest]

>>>> Hi am i new . i have been reading on the enzymes but still

have a

> couple of questions. My son is 11 and HFA he does currently take

> zoloft 50 mg seroquel 100mg , strattera 60mg, fish oils about 3

> grams, vit. c 1000mg buffered, vit. e 400iu and multivitamin.

>

Hi and welcome!

>>> 1. My first question is are there any drug intercations in

using enzymes.

In general no, not directly. However, there are two indirect effects

which might happen (or they might not). If any of these meds are

time-released, check with the doctor or pharmacy and see if they

contain cellulose. This could be affected by the enzymes in that the

enzymes will break it down faster and thus the 'time-released'

capability would be reduced (meaning the med would be released

faster). The second thing that you MIGHT see is that because enzymes

can facilitate gut healing and better absorption, that means the

medications may be absorbed and metabolized better. This means that

the body is actually taking up more of the dose with enzymes that

before. Usually this isn't a big deal at all, but some parents

noted 'side-effects' with enzymes that are really the effects of the

med being metabolized better. My kids take two meds, one is Zoloft

50 mg, and we reduced the med by 1/3 dose to achieve the same

results. Some parents find they no longer need meds at all. Keep

this in mind if your child is very sensitive to slight changes in

doses.

>>>> 2. My son still has brain stalls (like he forgets what he

saying or can't find the words) this is very fustrating for him and

causes him to become aggiatated and rude. Could enzymes help?

I understand what you mean but I never heard it called stalls

before. Enzymes can help with this, but it varies by individual.

>>> 3. My son does sleep but not normally and at no set pattern.

This is not really bothersome for the family like it used to be

because we homeschool now and bascially we have just given up on

trying to get him in a normal routine cause it is a lost cause.

could enymes help?

Enzymes can help with this, but it varies by individual. Sleep was a

big issue here and the Peptizyde was great at helping my older son

get good sleep. I will pass along what my neurologist was emphatic

about: do whatever you need to to get good sleep. This is really

important and can bring immense benefits to the neurologically

sensitive. She was very insistant that we keep a regular sleep time.

Go to sleep at the same time each night and wake up at the same time

each morning. No sleeping way late. The 'same time' being within 15

minutes. After I did this for a few weeks, I really started to

notice the difference in my level of functioning and that of my sons

if we stayed up even one hour later occassionally.

Some people find epsom salts significantly help with this.

www.enzymestuff.com/epsomsalts.htm

Some people use melatonin.

>>>> 4. My son is over weight (even before meds) He was a chubby

baby but not to chubby. He does always seemed constipated and

takes a very long time going #2. could enymes help?

Enzymes can help with this, but it varies by individual. In general,

enzymes tend to regulate weight. People who are overweight may lack

lipase for breaking down fat, or other enzymes. Enzymes help them

reduce weight. People who are underweight tend to gain to a normal

level. People who are 'normal' to begin with maintain the same

weight.

My older son tends to gain weight, but he also is prone to the

chewies...meaning he gnaws things all the time and has this oral

fixation of needing something in his mouth. I also found giving

extra zinc helps curb this.

.

[Guest guest]

thank you for the answers to my questions it was very imformative.

the only med that may be a problem is the strattera (i think it is

time released, but i'll check for sure) Ok so where should one

start? I had his hair tested back in november (after some stupid

doctor gave him a TD booster and he regressed, long story with

horrible results) anyway i don't have it handy right now but i do

remember some of the results were off the wall of normal, would it

help if i try to use the test results to begin a enzyme treatment

plan? Like which one start with. I could chelate but this is little

scary to me.

ts

[Guest guest]

Some people have pictures on their profiles. Just click on their

profile name next to their post to see. Most pictures are to the

left in the Photos section.

A " blog " is a web log sort of like a web diary. has one on her

site which can be accessed through her profile.

I'm not sure about the flabby skin. I had some on my stomach for a

while but it is gone now. At 64 I am not sure what would happen but

if she can afford it, when she's at a place where she feels

comfortable with her success, she can always have surgery to remove

the excess. Hope this helps.

Stasia

[Guest guest]

>The last one I went in with was telling him I was going to try to

eat mostly Live/raw. He very nicely said " no that won't work for you

because you are type O " .

Hey now, what's wrong with live/raw? Just because you're a mighty O

doesn't mean you can't enjoy steak tartar or carpaccio (I would have

suggested sushi but...)!

I LOVE steak tartar! I enjoy it with the classic ingredients of:

grass-fed red meat, fish oil (I like three shrimp brand), freshly

mashed garlic, 1 or 2 raw egg yolks (important that they are raw),

red onion, coriander & mint herbs, cayenne pepper powder or other

heat.

P.S. Will *you* be my friend? <:^)

[Guest guest]

> 1. I am a bread product person when it comes to lunch time. I

like

> to make a sandwich or have a hot pocket. I am not real thrilled

with the

> Ezekiel bread. Is there any bread out there that is wheat free

that is

> more like white bread? Or is there flour out there that I can

use to

> make my own white bread that is wheat free? My doctor suggested

White

> spelt. Anyone use that? Is that more like white bread and does

anyone

> have a recipe?

Cook Right has a good recipe for bread. Actually lots of bread

recipes including sandwich rolls and stuff so you should find

something that goes with your tastes. Whole Foods also makes

some good spelt breads, including one with walnuts and currants -

makes a great breakfast toast. Find them in the bakery section.

> 2. I like to have blueberry muffins for breakfast sometimes.

Does

> anyone have a recipe for those?

Cook Right also has a blueberry muffin recipe. Haven't made it

yet, but I plan on it this weekend.

> 3. I like to snack on beef jerky in between meals. Is this

okay?

> Does anyone have a safe recipe for that as well?

Sorry, but I'd be interested as well.

> I usually take breakfast and a snack with me to work and eat

there. So I

> would like easy on the go breakfast ideas if anyone has any.

Lately it

> has been carrot/apple juice and a hard boiled egg or banana.

But by

> lunch I am starving.

Take some nuts or jerky to snack on mid morning - that's what I

do.

> I do have the cook right for your blood type book but have not

looked at

> it much. I plan on spending some time with that this weekend. I

am not a

> huge veggie fan (I know how was I going to live on live/raw?

LOL). I am

> allergic to shell fish and all other fish is just disgusting. I

do like

> beef though so most of my dinners consist of that.

One way I get my veggies is to make a grilled chicken salad for

lunch. Romaine, spinach, red onions, some walnuts for crunch . .

.. throw some chicken on top of it and there's some protein. It

also packs well.

[Guest guest]

Thank you for the ideas Belinda. I kind of looked at the cook right

book. I think I will look again at the bread recipes and try one this

weekend. :-)

Regina

Re: New with questions

> 1. I am a bread product person when it comes to lunch time. I

like

> to make a sandwich or have a hot pocket. I am not real thrilled

with the

> Ezekiel bread. Is there any bread out there that is wheat free

that is

> more like white bread? Or is there flour out there that I can

use to

> make my own white bread that is wheat free? My doctor suggested

White

> spelt. Anyone use that? Is that more like white bread and does

anyone

> have a recipe?

Cook Right has a good recipe for bread. Actually lots of bread

recipes including sandwich rolls and stuff so you should find

something that goes with your tastes. Whole Foods also makes

some good spelt breads, including one with walnuts and currants -

makes a great breakfast toast. Find them in the bakery section.

> 2. I like to have blueberry muffins for breakfast sometimes.

Does

> anyone have a recipe for those?

Cook Right also has a blueberry muffin recipe. Haven't made it

yet, but I plan on it this weekend.

> 3. I like to snack on beef jerky in between meals. Is this

okay?

> Does anyone have a safe recipe for that as well?

Sorry, but I'd be interested as well.

> I usually take breakfast and a snack with me to work and eat

there. So I

> would like easy on the go breakfast ideas if anyone has any.

Lately it

> has been carrot/apple juice and a hard boiled egg or banana.

But by

> lunch I am starving.

Take some nuts or jerky to snack on mid morning - that's what I

do.

> I do have the cook right for your blood type book but have not

looked at

> it much. I plan on spending some time with that this weekend. I

am not a

> huge veggie fan (I know how was I going to live on live/raw?

LOL). I am

> allergic to shell fish and all other fish is just disgusting. I

do like

> beef though so most of my dinners consist of that.

One way I get my veggies is to make a grilled chicken salad for

lunch. Romaine, spinach, red onions, some walnuts for crunch . .

.. throw some chicken on top of it and there's some protein. It

also packs well.

[Guest guest]

> Thank you for the ideas Belinda. I kind of looked at the cook

right

> book. I think I will look again at the bread recipes and try

one this

> weekend. :-)

>

> Regina

You're welcome. I do a lot of research on recipes (check the

archives) and if there is an ingredient you want some ideas for,

let me know.

[Guest guest]

I am the worst when it comes to meal planning. I am so use to just

opening a can or grabbing a loaf of bread off the shelf or grabbing

something processed. It seems if I want to eat for my blood type I need

to get out cook books and baking pans and I just don't have the time to

do that some days. At this point my health is so poor that just going to

work for 8 hours a day sucks every ounce of energy that I have. I don't

have any left to come home and think about dinner or cooking a loaf of

bread. Tonight I was so exhausted that we ended up going out to dinner

at a Mexican restaurant and now I am bloated and miserable. Then as if

being to tired to care is not enough I am picky on top of that! LOL Most

of the time I just don't eat because I am too tired to figure out

something that is on my okay list. But then my blood sugar level drops

and I feel even worse. I need to just sit down and do some meal

planning. That would make this much easier I think. But when I do sit

down with the paper and pen and cookbook and try to figure out what I

want for the next week I just draw a blank. I end up frustrated and give

up. It is like I can't even concentrate on it enough.

Sorry for the whining :-( But I am sure someone here has been where I am

at right now one time or another.

Thanks

Regina

Re: New with questions

> Thank you for the ideas Belinda. I kind of looked at the cook

right

> book. I think I will look again at the bread recipes and try

one this

> weekend. :-)

>

> Regina

You're welcome. I do a lot of research on recipes (check the

archives) and if there is an ingredient you want some ideas for,

let me know.

[Guest guest]

I'm not a big vegetable eater either so I supplement by juicing.

As to jerky, I just made some using this recipe. I use london broil or flank

steak that I get the meatcutters to slice lengthwise. You can mix your

spices to your taste and use any substitutions. The only requirement is 1

teaspoon

of salt per pound of meat for preservation.

Jerky:

Buy lean meat with as little marbling as possible. The more fat, the quicker

the jerky will spoil (get rancid). Flank steak and round cuts work well.

Four pounds of lean, boneless meat will give you about one pound of dried

meat. Slice it 3/16 to 1/4 inch thick, or have your butcher do it if you can.

If you have to slice it, try partially freezing it first, it will cut easier.

Marinate the strips in the refrigerator for 6 to 12 hours, stirring

occasionally. Your seasoning mixture or marinade must contain at least one

teaspoon

salt per pound of fresh meat.

Lay the strips in a single layer, do not overlap them when drying. Dry until

brittle. 200 degrees for 4 hours in conventional oven.

Store the strips in an airtight container, zip lock freezer bags work well.

Keep cool. If you refrigerate them, they will last longer and stay fresher.

They will keep about three months this way.

A Marinade Recipe (per pound of meat)

1 teaspoon salt

1/4 teaspoon cracked pepper

3 garlic cloves, peeled, chopped

1/2 small onion, peeled, diced

1 Tablespoon ketchup

1/4 cup Worcestershire sauce

Combine in a blender until well mixed.

Hickory flavoring adds a nice touch.

The only requirement is the salt, this is the preservative.

[Guest guest]

I had a reaction to spelt bread and later found out that I was a

non-secretor. If you're a non-secretor you can still eat grain products but you

are very

limited. I can make flat bread, bread, cake, pancakes etc using rice flour

mixed with teff, amaranth, kamut, millet, quinoa, or rye. Depending on how

allergic you are to wheat or spelt (spelt is worse for me than wheat), you can

mix

some wheat flour in with the others for texture and raising. Hope this

helps.

Some substitutions are (some of these are avoids also):

SUBSTITUTE FLOURS & GRAINS 4 BLOOD TYPE OS

Experiment with flour substitutes a little at a time. If a recipe call for 1

cup spelt flour substitute1/4 cup flour from this list along with 3/4 cup

spelt flour. See how this works for you and the next time add more

alternatives.

I'll be posting recipes for muffins, breads and sauces. Take note of my flour

substitutes and soon you'll be making up your own recipes and making the

revisions needed for baking and choosing the best substitutes for sauces.

ALLERGIES TO SPELT---For people who have allergies to spelt substitute the

other grains and use some of the sticky flours that will helps bind baked goods

because of their sticky nature.

AMARANTH FLOUR---[No gluten]. A strong, sweet and spicy, nutty flavored

flour. Do not use in recipes that require yeast. Add to recipes for waffles,

pancakes, cookies or muffins. Baking texture: smooth, crisp crust, fine crumb.

Do

not use in recipes that require baking yeast. [use 2-TB spoons-1/4 cup per

cup of flour].

ARROWROOT---[No gluten]. Arrowroot can thicken in hot liquid [195º F without

the need to boil]. Good in baking it adds no flavor of its own and lightens

baked goods. Helps produce a golden brown crust. Used as a thickener for

sauces. Substitutes equally in recipes calling for cornstarch. Arrowroot is

great

for making clear glazes for fruit pies or Chinese dishes such as stir-fried.

Because of its superior thickening ability [use half as much as flour] and has a

clear silky finish. Excellent for thicking the sauce for seafood, and poultry.

To thicken sauces or gravies...use 1 TB spoon. [dissolved in 1 TB spoon cool

water] per cup. ARROWROOT'S DRAWBACK is that it dosen't thicken dairy products

well, especially yogurt---or very crisp stir-fried vegetable sauces. When it

cools it gels, so always stir it in at the last moment and serve very hot.

Great for thickening soups, and homemade salsa. [use 2-TB spoons-1/4 cup per cup

of flour], for baking.

BARLEY FLOUR ---[Contains gluten]. Enhances baking yeast cell growth. Add

to breads for a cake-like effect. Lightly roast barley flour before adding to

recipes for a increased malty sweetness. Taste is improved by very light

toasting in a hot oven: Stir often until color begins to change; don't scorch

or

it will turn into a strange mistake. Here's a versatile grain that can be used

in just about all kinds of baking, including bread, and pancakes. In breads,

combine with higher gluten flours such as spelt. Using barley as the sole

flour will result in overly moist baked goods. Combine with other flours

instead.

Use to thicken gravies and sauces for a sweet taste. Barley helps to regulate

blood sugar levels. Barley is also known to have anti-viral properties. [use

2-TB spoons-1/4 cup per cup of flour].

BASMATI BROWN RICE FLOUR---[No gluten]. NEUTRAL / BENEFICIAL has

considerably more nutrients than your conventional brown rice flour. Sweeter,

Not dry and

gritty as conventional brown rice, has a smoother cake like texture. Good

for batter breads, pie crusts, and crackers. Extra good added to pizza crust.

Yes rice has a very high pH, low acidity, so you'll need to add some ascorbic

acid or lemon juice to help out the yeast, when baking bread. (Dough enhancer)

1/4 tsp. ginger 1 tsp. granulated lecithin, and 1 real vitamin-C tablet for 2

loaves. Basmati flour:[use 2-TB spoons-1/4 cup per cup of flour].

BROWN RICE FLOUR NEUTRAL / BENEFICIAL---[No gluten]. Substitute in recipes in

small amounts. Produces a dry, fine crumb. A bit dry and gritty by itself,

it should be combined with a sticky flour like rye, spelt and sweet rice flour.

Brown rice plays the heavy, so don't over play your part, even though the

rice is loaded with nutrients. [use 2-TB spoons-1/4 cup per cup of flour].

BUCKWHEAT/ KASHA FLOUR---[No gluten] use in pancakes, waffles and pastas. Do

not use for gravies or sauces: glue will result. Adds a hearty flavor to

baked goods, moist fine crumb. Substitute no more than [2-TB spoons-1/4 cup per

cup of flour].Is considered a sticky flour.

BEAN FLOUR NEUTRAL---[No gluten]. Made from [Fava] beans. Adds a sweet rich

flavor. One of the best in taste and texture of all the legume family.

Wonderful for pizza, cookies, or flat breads. Use in combination with other

flours.

[use 2-TB spoons-1/4 cup per cup of flour].

CHANA DAL BEAN---[No gluten]. This bean looks like yellow split peas. It's

more closely related to garbanzo beans, or chickpeas. Chana dal beans are

sweeter and have a lower glycemic index. Substitute chana dal for garbanzo beans

in just about any recipe. Also one of the best in taste and textureof all the

legume family. [use 2-TB spoons-1/4 cup per cup of flour].

FLAX SEED---rich in linolenic acid and essential fatty (vitamin F).

Essential for a healthy heart. Has a rich nutty flavor its a bit like wheat

germ only better. Sprinkle on foods uncooked, for maximum flavor. Must grind

fresh and use immediately. Use for breads, cakes, cookies, muffins, pancakes,

and waffles. Can also be used as a egg substitute: 2 tsp. groung flax seed

combine with 1/3 cup water and bring to boil. Reduce heat and simmer for 5

minutes

until mixture is consistency of egg whites. Cool mixture before adding to

baked goods. Equals 1 egg. Adds a mild flavor. [For baking use 1-2 TB spoon per

recipe].

MALT---Diastatic malt, rich in enzymes that improve the flavor, the texture,

and appearance of homemade bread, helps to keep the bread fresh longer. A TB

spoon of diastatic malt is enough to produce two to four loafs. If more malt is

added, the dough will become sticky and sweet.This malt is not available at

grocery stores, I was able to purchase some at Butte Creek Mill Eagle Point,

ORE. I've never seen it anywhere else. It's really gives the bread a beautiful

brown toasted color. Have you ever noticed, how dark the store bought breads

are? It's because of the diastatic malt.[use 1 teaspoon per loaf]. Optional

ingredient. Can also beused to help bind flour, making the dough sticky.

GARBANZO & FAVA BEAN FLOUR---[No gluten]. Wonderful combination for those

who want to increase their protein intake. This combination will impart a

slightly sweeter taste to whatever you are baking. [use 2 TB spoons-1/4 cup per

cup

of flour].

KAMUT FLOUR---[High gluten]. A high protien-packed, rich tasting variety of

wheat. Buttery flavor. In baking, produces a dense crumb, and dose not rise

well ~ dose not substitute equally in any recipe calling for whole-spelt. Adds a

beautiful amber color to baking. Works well in pizza crust, flatbreads, and

pastas, but not in high-rising baking. [use 2-TB spoons-1/4 cup per cup of

flour]. I would use this grain occasionally.

MILLET FLOUR----[No gluten]. Has a rather bland taste, it may be used in

foods from bread, soup to desserts as well as cereal. Millet is unusual among

grains because it is " alkaline rather than acid " , an important characteristic to

those on a special diet. Often called the poor man's rice, millet is very

easily digested. It is high in calcium, lecithin and riboflavin, and is a good

source of available proteins. Substitute millet in place of rice in almost any

recipe. When baking with yeast and quickbreads [use 2-TB spoons-1/4 cup per

cup of flour].

OAT FLOUR & OAT BRAN---[Low gluten]. Oats have a natural antioxidant that

helps baked products retain freshness. Oat flower is sweet, and is great added

to cookies, granola, pies crusts, and muffins. Use in soups and sauces for a

dairy-free, milk-like base. [is considered a sticky flour][use 2-TB spoons-1/4

cup per cup of flour].

QUINOA FLOUR----[No gluten]. Bakes with a delicate, cake like crumb. Dry

roasting enhances its flavor. Great for tortillas, bread, and biscuits. [use

2-TB

spoons-1/4 cup per cup of flour].

RICE BRAN---[No gluten]. Can be a healthy addition for breakfast cereals,

multigrained breads, blender drinks, energy bars, and muffins.Can also be added

to pancakes, yogurt, and salads for extra fibers. Great for cookies. Its the

outer husk of the rice kernel. There are many important nutrients, minerals,

and fibers found in the Rice Bran. Can be added to hot cereals,cooked foods and,

just about anything you bake. Best kept refrigerated. [use 2-TB spoons per

cup of flour].

RYE FLOUR---[Low gluten]. Rye baked products are moist and dense. Combines

best with whole-spelt, or white spelt flour. Gives bread a fine texture and a

chewy crust. [use 2-TB spoons-1/4 cup per cup of flour].

SOY FLOUR----[No gluten]. Boosts protein content, adds moisture to baked

goods and extends their keeping ability. It inhibits fat absorption. Use no more

than 25% in cakes and even less in breads, other wise they will rise to fast.

Soy flour should be stored in the refrigerator.Yeast breads made with soy are

light in texture when combined with dairy yogurt milk substitute. [soy

flour:use 2-TB spoons per cup of flour].

SPELT FLOUR---wheat substitute. If substituting for wheat in a recipe reduce

the liquid by 1/4 cup . Do not over knead; the gluten is sensitive. Kneading

no more 3-6 minutes at the most, or less. The end result will be a dense heavy

loaf of bread if kneaded beyond the 3-6 minutes. Not suitable for bread

bakers. Excellent for pasta in place of durum wheat, especially the white spelt

flour.

SWEET RICE FLOUR---[No gluten]. Not the same as as white rice flour. Suggest

using in muffins, breads, cakes, and gravy. Helps bind baked goods because

of its sticky nature. Also inhibit separation of sauces when they are chilled

or frozen. Using only a small amount. because of its sticky nature.

TAPIOCA FLOUR---Excellent in baked products. Helps to lighten baked goods and

imparts chewiness to breads. Browns quickly and produces a crispy coating in

breading. [use 2-TB spoons-1/4 cup per cup of flour].

MORE INFORMATION:

FLOUR--SUBSTITUTES and Tips:

In standard recipes, one of the following may be

substituted for one cup of wheat flour:

1 cup corn flour

3/4 cup coarse cornmeal

7/8 cup rice flour

1 scant cup fine cornmeal

5/8 cup potato flour

There are some problems in the use of substitutes for

wheat flour. The following suggestions will improve the

eating quality of the final product:

1. Rice flour and cornmeal tend to have a grainy texture.

A smoother texture may be obtained by mixing the rice

flour or cornmeal with the liquid called for in the

recipe, bringing this mixture to a boil, and cooling it

before adding the other ingredients.

2. Soy flour must always be used in combination with

another flour, not as the only flour in a recipe. It has

no gluten, and by itself has an unappealing taste.

3. When using other than wheat flour in baking, longer and

slower baking time is required. This is particularly

true when the product is made without milk and eggs.

4. Because they have little or no gluten, substitutes for

wheat flour do not make satisfactory yeast breads.

5. Muffins or biscuits, when made with other than wheat

flour, are of better texture if baked in small sizes.

6. Dryness is common characteristic of cakes made with

flours other than wheat flours. Moisture may be preserved

by frosting or storing cakes in closed containers.

[Guest guest]

Don't feel like you're whining or asking dumb questions. We're all here for

mutual support and to share knowledge. I know that I probably would have

strayed from the diet had it not been for this support group. There are just

too

many questions when you start out. After a while, I just automatically ate

properly and forgot the whys of it all. When you ask old questions we've heard

many times before, it helps us remember some of the whys too. It's a renewal

of sorts for me and reafirms things I haven't thought about in a while. I

doubt that you'll ask anything that we haven't ask or seen on this board. It

helps to have someone to ask, as well as, answer questions so keep asking.

One thing I would recommend is getting Deflect from

(info@...) to help when you do eat something you shouldn't. It

minimizes the

damage by keeping the " wrong " lectins from being absorbed by your body. You

can also get non-secretor test kits and other herbs there.

Welcome to the diet,

Max

[Guest guest]

> Sorry for the whining :-( But I am sure someone here has been

where I am

> at right now one time or another.

>

> Thanks

>

> Regina

Yep. Been there. Done that. Got the T-Shirt.

What I did was invest in tupperware that goes from the freezer to

the microwave. Then I spend one day just cooking lots of

different recipes and then freezing up individual portions. I

now have lunches and dinners and can usually find something I'm

in the mood for. It also would help if hubby doesn't want what

you want.