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tara said:Works for some people.
I think teeth like a strong metabolism and good vitamin and mineral status.
What do you want your food to do for you, other than provide calories?
Do you have a thread summarising what you are here for, what your health is like, what you are hoping to improve on, what you are eating? A scatter-gun set of questions is unlikely to get you as meaningful a set of responses as a fuller picture of your context.
jyb said:uuy8778yyi said:still full of pufa though ? or not ?
The problems of flour go far beyond pufa, plant chemicals and the usual starch problems. The alleged effects on the gut lining are unrelated to the pufa content.
Such_Saturation said:Newbophyte said:As a Celiac, the Sourdough thing interests me. I used to make my lunch starting around age 6 or so; and the 'club sandwiches' often had homegrown pickles and sourdough bread. Perhaps there was something to that choice? Anyway, wanted to chime in; I'm trying to find Hominy for Pozole, which, besides being the real deal Mexican dish of choice for a cold winter's day, is also a dish that sports corn treated with Lye. My question, since I can't find either hominy or lye, is whether I can use baking soda for a similar effect. Anyway, check out the recipe. It's delicious!
You can but it takes days, lye or not you must start with the dried grains and must grind them down after the process.
Newbophyte said:Such_Saturation said:Newbophyte said:As a Celiac, the Sourdough thing interests me. I used to make my lunch starting around age 6 or so; and the 'club sandwiches' often had homegrown pickles and sourdough bread. Perhaps there was something to that choice? Anyway, wanted to chime in; I'm trying to find Hominy for Pozole, which, besides being the real deal Mexican dish of choice for a cold winter's day, is also a dish that sports corn treated with Lye. My question, since I can't find either hominy or lye, is whether I can use baking soda for a similar effect. Anyway, check out the recipe. It's delicious!
You can but it takes days, lye or not you must start with the dried grains and must grind them down after the process.
Yes, I tried a test batch by soaking dried corn kernels for about 48 hours in a solution of baking sofa and water. After rinsing, the kernels had swollen and their cotyledon had split open. The flesh itself had been changed and has the typical hominy texture, and tasted of baking soda, in a way. My roommate ate it all before I could manage to make pozole with it!