Thanks for the mention of Ezekiel, which Sandra also put forward. I've not seen that here in the UK but I really haven't looked for it yet, and will.
A question: Do you (and others, this is a general question to the group) think grains themselves are contributors to cancer, then, not because of the gluten but because of how easily they convert to sugar? So, for eg, the worst of the grains would be white wheat and
white rice? Whole wheat and whole brown rice might be not as bad but still easily converted. Spelt and oats, some say, are lower in gluten but is it the gluten or the carbohydrate itself?
Much gluten free bread is made with rice flour, xanthum gum, tapioca flour, maize flour -- I mean it is just very fluffy white powder. I'm suspicious that this is worse than a seeded bread in terms of cancer-feeding. I realize you are not eating this, but I'm just asking
Marti
cyndikrall wrote:
This is what I believe, for whatever it is worth. I believe that gluten is bad for you, as is anything else the body accepts as sugar. Sugar feeds cancer. Gluten, such as white flour, is converted to sugar very easily in the body. There is a bread called Ezekiel bread, which is made from sprouted grains which are dried and ground into flour. It's not like "real" bread, but it makes good toast. I don't think it has any "regular" flour in it. I don't eat it
very often, but sometimes I do miss sandwiches. You can get it at Whole Foods, health food stores, etc.
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