03-28-2022, 06:57 AM
I am aware that modern wheat is problematic for digestion. I read all the stuff about it, how wheat was the first GMO, in that gluten has radically changed composition and prevalence, and all about gliadin is the real danger as part of the complex of elements under the general term "gluten." You can study that for yourself, but the reason it comes back to the fore these days is the global wheat shortage heading our way. I'm not sure how bad it will be, but I've decided to reacquaint myself how to cook with other grains. I used to make pancakes from whole rye flour; I need to dig up that recipe again. There was a period of time when a low-gluten diet was unsustainable for me; I'm still struggling to find the old German style rye bread, thin-sliced in a dark brown brick. Still, I think it's time to switch back to that diet.
Side note: If you like rice as much as I do, consider sticking with Basmati rice. The other varieties tend to pull more arsenic from the soil, brown rice being the worst offender.
Also, I still love grits. Sometimes I make breakfast in a bowl with everything chopped up and mixed into some kind of hot cereal. For me, it tends to digest more easily than baked bread of any kind.
Side note: If you like rice as much as I do, consider sticking with Basmati rice. The other varieties tend to pull more arsenic from the soil, brown rice being the worst offender.
Also, I still love grits. Sometimes I make breakfast in a bowl with everything chopped up and mixed into some kind of hot cereal. For me, it tends to digest more easily than baked bread of any kind.