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	<title>Comments on: Risotto</title>
	<link>http://www.cronesspace.com/2006/04/28/risotto/</link>
	<description>for people blood type 0, lifestyle tips and diet</description>
	<pubDate>Tue, 02 Dec 2008 15:11:09 +0000</pubDate>
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		<title>By: Janell Retta</title>
		<link>http://www.cronesspace.com/2006/04/28/risotto/#comment-4130</link>
		<author>Janell Retta</author>
		<pubDate>Tue, 02 May 2006 19:28:35 +0000</pubDate>
		<guid>http://www.cronesspace.com/2006/04/28/risotto/#comment-4130</guid>
		<description>Ryan, I made my own risotto with compliant stuff, no avoids. I think I am
sensitive to the rice itself. Parboiled polished rice also doesn't agree with
me, I cough terribly afterwards and get somewhat asthmatic. Will rather stick
to basmati.
Thanks anyway.
Hilda</description>
		<content:encoded><![CDATA[<p>Ryan, I made my own risotto with compliant stuff, no avoids. I think I am<br />
sensitive to the rice itself. Parboiled polished rice also doesn&#8217;t agree with<br />
me, I cough terribly afterwards and get somewhat asthmatic. Will rather stick<br />
to basmati.<br />
Thanks anyway.<br />
Hilda</p>
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		<title>By: Odis Johns</title>
		<link>http://www.cronesspace.com/2006/04/28/risotto/#comment-4121</link>
		<author>Odis Johns</author>
		<pubDate>Mon, 01 May 2006 04:22:08 +0000</pubDate>
		<guid>http://www.cronesspace.com/2006/04/28/risotto/#comment-4121</guid>
		<description>You are thinking of orzo or "pasta rice." Tapioca is a neutral for
secretors and avoid for nonnies.
-R</description>
		<content:encoded><![CDATA[<p>You are thinking of orzo or &#8220;pasta rice.&#8221; Tapioca is a neutral for<br />
secretors and avoid for nonnies.<br />
-R</p>
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		<title>By: Courtney Guillermina</title>
		<link>http://www.cronesspace.com/2006/04/28/risotto/#comment-4114</link>
		<author>Courtney Guillermina</author>
		<pubDate>Sat, 29 Apr 2006 14:19:21 +0000</pubDate>
		<guid>http://www.cronesspace.com/2006/04/28/risotto/#comment-4114</guid>
		<description>I thought risotto was pasta? So, maybe it's wheat. Not sure, tho.
What about tapioca flour? I ate something with that ingredient. No
adverse affects. I'll confess... they are wheat &#38; gluten free
shortbread cookies! I'll post the brand when I have a box around.
E Long in Austin

made me as sick as a dog. Nausea, flatulence and heartburn (which I
never get).</description>
		<content:encoded><![CDATA[<p>I thought risotto was pasta? So, maybe it&#8217;s wheat. Not sure, tho.<br />
What about tapioca flour? I ate something with that ingredient. No<br />
adverse affects. I&#8217;ll confess&#8230; they are wheat &amp; gluten free<br />
shortbread cookies! I&#8217;ll post the brand when I have a box around.<br />
E Long in Austin</p>
<p>made me as sick as a dog. Nausea, flatulence and heartburn (which I<br />
never get).</p>
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		<title>By: Odis Johns</title>
		<link>http://www.cronesspace.com/2006/04/28/risotto/#comment-4111</link>
		<author>Odis Johns</author>
		<pubDate>Fri, 28 Apr 2006 22:50:24 +0000</pubDate>
		<guid>http://www.cronesspace.com/2006/04/28/risotto/#comment-4111</guid>
		<description>Did you eat just the rice? or did you eat real "risotto"? Real risotto
sometimes contains cow dairy (butter &#38; parmesan cheese), so if you're
really sensitive to dairy then that might be it. If arborio rice by
itself is making you sick, my thought is that it might be bad in some
way. Either it's old or really high in pesticides or some other toxin.
Try washing the rice five timesthe water should stay clear. Soak it
overnight, drain, and rinse again before cooking. That's all I can
think of right now.
-Ryan</description>
		<content:encoded><![CDATA[<p>Did you eat just the rice? or did you eat real &#8220;risotto&#8221;? Real risotto<br />
sometimes contains cow dairy (butter &amp; parmesan cheese), so if you&#8217;re<br />
really sensitive to dairy then that might be it. If arborio rice by<br />
itself is making you sick, my thought is that it might be bad in some<br />
way. Either it&#8217;s old or really high in pesticides or some other toxin.<br />
Try washing the rice five timesthe water should stay clear. Soak it<br />
overnight, drain, and rinse again before cooking. That&#8217;s all I can<br />
think of right now.<br />
-Ryan</p>
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