pasta
I’ve found that you have to be real careful + read those pasta ingredient
labels… they may have additional wheat or semolina in them… it seems
that the er4yt pastas we’ve tried have been stickier/chewier than the
wheat/semolina pastas… I’m having trouble getting used to them so have
avoided them altogether lately!!
saw your message CB on unfermented soy sauce.. so, how do you get your
calcium? if not from soy or dairy…
Steve? where are you, are you en route to the US? Leslie
October 12th, 2003 at 11:52 pm
HI Leslie,
I take a calcium supplement.
aloha
CB
October 15th, 2003 at 2:19 pm
Hi Leslie…no I am still here in the UK…it will probably be many
months before I move to the US…I have been quiet on two counts. 1) I
moved apartments a week ago and it was a few days before my Telco
could connect me up. And 2) the list has been quite quiet and I have
been otherwise occupied and so have only been lurking.
LnL
Steve
December 25th, 2003 at 5:31 am
jerry, think that pasta you asked about is Tinkyada pasta (rice),,, I’ve been
looking for it in Seattle but haven’t been able to locate… it’s made in
Canada … Leslie
March 1st, 2005 at 4:13 am
Hi
The type O food lists as a grain to eat :
Artichoke Pasta(pure)
where can I purchase this pure artichoke pasta
Thanks I cannot seem to find it
Mike
March 1st, 2005 at 8:36 am
Hi Mike,
There are a lot of people are looking for pure Artichoke pasta. I haven’t
heard of any one who has found any yet. That doesn’t mean it isn’t out
there. It just hasn’t been found yet.
Sarah
March 1st, 2005 at 12:27 pm
Thanks for the reply
I am told it is out there but when we find it we will
not be able to afford it.
Mike