Comments on: Digest Number 328

By: Loren Kathlene

Loren Kathlene — Thu, 31 Jul 2003 18:13:28 +0000

From: Lynn Hoskins [mailto:lhoskins@…]
isn’t it true that Type O’s are
very susceptible to candida? I’m really wondering why Ezekiel bread
is pushed so much on the Type O program.<<<

By: bernadine_1900

bernadine_1900 — Tue, 29 Jul 2003 21:04:44 +0000

If you are looking for milk free chocolate you might try the jewish section -
food marked pareve are milk free. And I believe I’ve seen chocolate there.
If you live in a big city (as I do) you might find a whole jewish store.
If you have no luck let me know (off list) and i’ll see if I can get it.
(I can’t have chocolate at all due to caffeine sigh.
Crystal.

By: nikki_1200

nikki_1200 — Tue, 29 Jul 2003 18:24:09 +0000

— In ER4YT-O@egroups.com, lescase@a… wrote:
I haven’t tried this — but… I remember a recipe book that
suggested cutting the pumpkin in half, clean out the seeds and goop,
place it skin side up in a deep baking pan with about 1/2 inch
boiling
water, and bake it in the oven on low heat (300 degrees F) for an
hour
or so. You should then be able to scoop the pumpkin away from the
skin with a spoon or paring knife.
Stan B.

By: Seth Weeks

Seth Weeks — Tue, 29 Jul 2003 09:06:31 +0000

And here’s what the Pacific Bakery Web site has to say on this subject:
7.What about “gluten”?
Gluten occurs naturally in most grains. A segment of the population
has problems with gluten digestion, and we offer no products for
them. The gluten in kamut and spelt is about the same as regular
wheat and rye. You may notice “wheat gluten” as an additive in many
bakery products, especially bagels. Many bakeries use a cheaper flour
and add gluten to make their bread rise better. We do not need to add
any gluten to our products because there is enough naturally present
in our high protein grains. We pay extra for the highest quality
grains, and do not need to add gluten or any other substance to our
breads or bagels.
—
My doctor is starting to suspect that it’s not the gluten I’m having
trouble with, it’s the yeast. I hope it doesn’t make me a bad Type O

person if I eat spelt! When I was eating Ezekiel bread (made with
fresh yeast), I was getting severe indigestion. Once I switched to
yeast-free bread, my indigestion began to diminish.
I can’t remember if I read this in the ER4YT book, or on the Web
site, or on the message boards, but isn’t it true that Type O’s are
very susceptible to candida? I’m really wondering why Ezekiel bread
is pushed so much on the Type O program.
Lynn

By: Seth Weeks

Seth Weeks — Mon, 28 Jul 2003 20:45:21 +0000

Every recipe book I have says to *cut* the rind away. Got a good
paring knife? I got mine at the local Farm to Market and the only ingredient is
Fresh Roasted Carob. I hate carob. I have tried to like it, I
really have. I’m very tempted to put this canister (which is 9/10th
full) in a box and send it to you!
By the way, if anyone lives near a Trader Joe’s, they are now
carrying three types of yeast-free, gluten-free bread: Spelt,
Almond-Rice and Kamut. I’ve seen yeast-free Millet bread, made by
the same company that brings us Spelt bread, at my local health food
store but haven’t tried it yet.
Lynn