 |
 | Home | Contact Us | FAQ | Search & Site Map | Link to Us |
 | Sign In | Join | Other 45 Sites in Network |
Medical Forum / General / Nutrition / August 2005Alternative Grains
There are a number of grains that can be enjoyed by people who are sensitive to wheat. Of course, they are wonderful for people who do eat wheat as well. They can be used as interesting changes of pace and to make the diet more various, and sometimes downright exotic. I personally love injera, Ethiopian bread made from teff, which is one of the healthiest grains on the planet. There's plenty on this site for a start: http://beta.thesoftwarestudio.com/Home,Cooking,Grains.html You should know about Kamut, wheat's ancestor: http://www.indianharvest.com/html/foodservice/pdf/GrainPastaProfiles/10306Produc tProfile.pdf To your health, VP "You should know about Kamut, wheat's ancestor: http://www.indianharvest.com/html/foodservice/pdf/GrainPastaProfiles/10306Produ ctProfile.pdf" It is not ancestor to wheat, it is a variation of wheat. What we call wheat grows yet in it's original form in the middle east and is only slightly different in most respects from what is grown now. Sighing a deep breath: Kamut Kamut is an early ancestor of wheat that was used in ancient Egypt. Kamut has 20 to 40% more protein than modern wheat, and is noted for making excellent pastry, noodles, cereals and baked goods. Source (inter alia): http://www.yellowstonetrading.com/nodoomchapter4.html P.S. I live in the Middle East. It behooves you all to start cooperating with me. You chances of outdoing me are somewhere between diddly squat to absolute zero. Einkorn and Emmer are two grains you might want to know about too. See: http://www.hort.purdue.edu/newcrop/proceedings1996/V3-156.html#KAMUTOrigin http://www.medicinalfoodnews.com/vol09/issue2005/wheat.htm Those sites also mention that Kamut is a forerunner of modern wheat, as I said. You're making it too easy for me to show you ignoramuses up. Can't you make it just a bit harder? I do so love a challenge. ;0) > Einkorn and Emmer are two grains you might want to know about too. > See: [quoted text clipped - 10 lines] > > ;0) Outsor tried to gently hint at your error, but you are too proud or lazy to pay any attention. You have endangered those who might believe your post. Kamut and is just as allergenic as other wheat. If you were as concerned with accuracy as are with "showing you ignoramuses up" or "outdoing" anybody your posts might attain some value. Your attitude is clear and inappropriate IMO. I think you owe the ng an apology for that remark. I don't care if you hyperventilate, this has ben part of my academic area for perhaps longer then you have lived. I don't care where you live nor what odds you give that you are ignorant on this topic. Consider: " Genealogy of wheat Classification of the Genus Triticum The oldest traces of agriculture (8.000 B.C.) are found in the fertile crescent: wild einkorn (diploid) and wild emmer (tetraploid). Wild emmer resulted from a pollen exchange between einkorn and closely allied grasses. Durum wheat and Khorasan wheat (Kamut brand grain) both stem from the same ancestor: emmer." http://www.kamut.com/english/history/origin.htm "Sighing a deep breath: Kamut Kamut is an early ancestor of wheat that was used in ancient Egypt. Kamut has 20 to 40% more protein than modern wheat, and is noted for making excellent pastry, noodles, cereals and baked goods. Source (inter alia): http://www.yellowstonetrading.com/nodoomchapter4.html P.S. I live in the Middle East. It behooves you all to start cooperating with me. You chances of outdoing me are somewhere between diddly squat to absolute zero." > "You should know about Kamut, wheat's ancestor: > [quoted text clipped - 4 lines] > wheat grows yet in it's original form in the middle east and is only > slightly different in most respects from what is grown now. Good catch! You may have saved some people from VP's claim that "There are a number of grains that can be enjoyed by people who are sensitive to wheat." VP's Kamut link says: "INGREDIENTS: Kamut Brand Wheat ALLERGIC STATEMENT: CONTAINS "WHEAT " TO WHICH SOME PEOPLE MAY BE ALLERGIC." its been formally tested: Allergy. 2002 Jul;57(7):653-4. Allergenic potential of Kamut wheat. Simonato B, Pasini G, Giannattasio M, Curioni A. PMID: 12100316 full text at: http://www.blackwell-synergy.com/doi/full/10.1034/j.1398-9995.2002.23757.x immunoblot and skin prick tests for Kamut and wheat matched. no differences in allergic potential can be found between wheat and Kamut. I thought mentioning that Kamut is wheat's ancestor would be warning enough to those who are sensitive to wheat. My purpose in mentioning that it is wheat's ancestor and mentioning it separately was to alert those who allergic to wheat; but thank you for the additional clarification. Not wanting to post long posts I economized on words. You're right. Better to make matters like these very clear. P.S. The link that I gave for nutritional information about Kamut states clearly that it is a form of wheat and has an allergy statement *in caps* as part of the text. Please stop trying to set up stumbling blocks for me. I'm breezing by them deftly, while you all are falling on your faces. No, I don't owe any apology. I provided a link that gives a very clear warning about allergies. If what's his name was not so quick to try to trip me up he may have actually read what I put a link to. It is not my attitude that is inappropriate here. It is the inability of a number of posters here to be collegial that is inappropriate. You tout yourselves as being interested in other peoples' welfare, but in fact you are not. It's really a pity that our concern is competition more than cooperation. Typical American crap. >I thought mentioning that Kamut is wheat's ancestor would be warning >enough to those who are sensitive to wheat. My purpose in mentioning >that it is wheat's ancestor and mentioning it separately was to alert >those who allergic to wheat; but thank you for the additional >clarification. Not wanting to post long posts I economized on words. >You're right. Better to make matters like these very clear. You were clear. You original post stated that "There are a number of grains that can be enjoyed by people who are sensitive to wheat". One of the two grains you named is Kamut. You were wrong in the first post. Claiming that you warned anyone is also wrong. > P.S. The link that I gave for nutritional information about Kamut > states clearly that it is a form of wheat and has an allergy statement > *in caps* as part of the text. > > Please stop trying to set up stumbling blocks for me. I'm breezing by > them deftly, while you all are falling on your faces. No-one set up any stumbling blocks for you. You did it all by yourself. Take responsibility for your actions. I'll write this again, Eddy: There is a clear warning about allergies on the site in CAPS. And never, ever tell me what to do. > I thought mentioning that Kamut is wheat's ancestor would be warning > enough to those who are sensitive to wheat. The subject of this thread is Alternative Grains. I ask Alternative to what? Tell me Dear, why do you guys in the middle east like to blow themselves up? And, kill innocent people? Too many females, like yourself, I suppose? Ha, ... Hah, Ha! > http://www.indianharvest.com/html/foodservice/pdf/GrainPastaProfiles/10306Produc tProfile.pdf > > To your health, > VP Good links OK , but how sure we are that the supplier is mailing the correct product ? In India people never buy the flour as they prefer to buy the variety they choose and get it milled . The miller has stone wheels for grinding and donot generate much heat . The flour is a little coarse and not very fine like the american brands . It still has plenty of fiber . The bread is not baked but rolled as tortias and made fresh every day . In US lot of Indian grocery stores market this thype of flour and is little expensive . Kam Hi, Kam: Good question. I'm not in the States. I'm in Israel. I've never bought any flours or grains from a mail order supplier. You'd have to ask the American contingent about that. Either I buy from a health food store I'm familiar with, or people run co-ops and buy in bulk from a known distributor. The Ethiopians in Israel have their own sources of Teff (they pronounce it 'Tif', with a very short 'i'). People buy it from them or just get themselves invited for dinner. VP :0) > Hi, Kam: > > Good question. > > I'm not in the States. I'm in Israel. I understand that Rye is a popular grain in Israel and how about using it . It is much better then the one you are using . Kam > VP :0) > Hi, Kam: > > Good question. > > I'm not in the States. I'm in Israel. Zionism is where holier than thou people daily try to exterminate the Palestinians with the blessings of their god, of course. You people are the ultimate source of 9-11. Just thought that you might want to know, that not all Americians believe in supporting racist Zionism. > I personally love injera, Ethiopian bread made from teff, which is one > of the healthiest grains on the planet. Sez you. It would help if the Ethiopians were healthier. (For those of you who haven't had it, injera tastes rather like good good lofty sourdough pancakes cooked very lightly--- which the cook screwed up by leaving out the sugar. It's odd but pleasant). SBH SBH The Ethiopians who arrived in Israel were ill as a result of poverty and poor sanitary conditions, not because of their diet, which is quite healthy. Most of them were undernourished. I saw this first hand, as I worked with the Ethiopian immigrants upon their arrival from the hour they arrived. Here in Israel, after having been treated for the diseases they came with and where they now have enough money to buy all the food they need and have access to our socialized medical system they are very healthy indeed. The Ethiopians also have a *very* detailed knowledge of herbal medicine. The Israeli Ministry of Health is working hand-in-hand with them learning their traditional folk medicine and integrating it into allopathic medicine. I don't know how many real live Ethiopians you are acquainted with. My daughter dated a young man from Ethiopia for a couple of years and learned Amharic from him. He trained as a medic in the Israeli army and then went back to Ethiopia to learn medicine there on a full scholarship. There is a nursing school in the hospital where my husband works. Many of the nurses-in-training are of Ethiopian extraction and they are very health-aware, integrating what they are learning under the aegis of the Israeli Ministry of Health and that which they have received traditionally in a most successful and salubrious manner. VP >There are a number of grains that can be enjoyed by people who are >sensitive to wheat. Of course, they are wonderful for people who do >eat wheat as well. They can be used as interesting changes of pace and >to make the diet more various, and sometimes downright exotic. How about avoid grains entirely or only consume them in very small amounts. Its not as if they are a requirement for good health. >I personally love injera, Ethiopian bread made from teff, which is one >of the healthiest grains on the planet. Our farmers know that grains are great for fattening up their livestock. If you train like an Ethiopian marathon runner then I guess you can eat grains like a cow. RBR |
Reply to this Message |
 Sign In
 Join
 My Latest Posts My Monitored Threads My Blog My Photo Gallery My Profile My Homepage Start New Thread Enable EMail Alerts Rate this Thread
|
©2009 Advenet LLC Privacy Policy - Terms of Use
This website includes both content owned or controlled by Advenet as well as content owned or controlled by third parties.