Re: Re: Re: Re: Re: Re: Re: Help

January 10, 2004

Kari,

> Duncan,

> Can you set me straight on rice and corn? Are they less harmful than

> bread; potatos; pasta or in regards to the yeast angle? Besides the

> carbs found in vegtables, what carbs might be suggested? Please let me

> know where oats fall into this carb/yeast category too. Or if you need

> to just tell me they are ALL equally dangerous regarding yeast let me

> have it. Won't be happy, but the more knowledge I have trying to fight

> this beast the better. Thanks, Kari

If it's a grain or a seed, it's a high-carbohydrate source the yeast

can use in practically exactly the same manner as ground flour or

starch products, or potatoes. That includes all of the grains you just

mentioned and the exotic ones as well.

Duncan Crow

January 10, 2004

Hi ,

>

> Personally, Rice is okay as long as it is not white

> rice. I use brown rice and wild rice. They take

> forever to cook but they aren't simple carbs like

> white rice. I stay away from white rice, white flour

> and fruit juice.

>

> *8-)

Just so no-one gets steered in the wrong direction, think about whether

anything can be brewed (femented) out of the product you intend to eat

as a meal.

Brown rice, fermented, is the Japanese drink sake. They used brown and

wild rice for thousands of years before we started polishing rice.

Corn, fermented and distilled, corn whiskey.

These are not complex enough carbs to be free of potential yeast

problems. Same with whole wheat, oats (mead), barley (beer), rye

(whiskey), quinoa, amaranth, millet.

The question is --how long do you intend to struggle with the yeast? Go

ahead and feed it and enjoy your food, or firmly stomp it out, then

allow some of these things to creep back into your diet?

Duncan Crow

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