I love grain too, but it's junk food. High glycemic, loaded with calories and scant on nutrients. To top it off, grain has 'anti-nutrients' like phytic acid in it.


You cannot know the chuckle I get from the 'mineral water' crowd that then turns around and consumes grain.

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I'd rather meander for the prevention than race for the cure.

I bet... .... However, do the same people talk about deep colon cleanses as well? If not... Sort of cancels each other out....

There are gluten free choices of breads, biscuits, waffles (frozen) and even tortillas/burritoes!

Often made of mixtures that include corn, quiona, rice, etc. Unfortunately my family member is also allergic to CORN. So, we try to limit this as much as possible.

We are fans of fajitas *hol-grain fajitas mix* and use any of these tortillas:https://www.google.com/#q=gluten+fre...w=1333&bih=610

We mix with grass fed beef or ground bison. Red/green peppers from the garden and sometimes I make my own Sangria.

You can even fry the tortillas in a bit of olive oil with salt until crisp and they make a great chip. Add your own salsa...

I even make my own Mexican rice. All without gmos, corn and FLOUR/Gluten.

You can too!!

By soaking you can get rid of the phytic acid, but there's only one way to get rid of the calories, and by limiting timing/portion can you avoid the insulin spike.

I don't believe I have been soaking properly -- I know I haven't been reserving 10% of the soaking liquid -

Here’s how it works:

Soak brown rice in dechlorinated water for 24 hours at room temperature without changing the water. Reserve 10% of the soaking liquid (should keep for a long time in the fridge). Discard the rest of the soaking liquid; cook the rice in fresh water. UPDATE: I reduce the amount of water added at this point. For example, if I have 1 cup rice and 2 cups water to soak, I pour off the water (reserving some) and add about 1 1/2 or 1 3/4 cup fresh water. You could be really precise and measure what you pour off, then add the same amount fresh to make up for what the rice has already absorbed. This makes a big difference in cooking nice rice! Don’t forget the rule of rice cooking – no peeking under the lid once you reduce to a simmer!
The next time you make brown rice, use the same procedure as above, but add the soaking liquid you reserved from the last batch to the rest of the soaking water.
Repeat the cycle. After three times, 96% or more of the phytic acid should be degraded at 24 hours.
Neutralizing and reducing that percentage of phytic acid is unheard of with other methods and grains. Even sourdough only decreases phytates by 64%. The modified fermentation acidifies the water and continues to keep the pH stable and even lowers it, whereas soaking in slightly acidic water ends up moving closer to a neutral (7) pH as time passes.

https://www.kitchenstewardship.com/20...-fermentation/

Hmmm... Very interesting.. I usually don't eat brown rice, I tend to not eat rice at all. (Well I do love my rice and beans then and again and of course Chinese food)

Speaking of Chinese food... LOL... Let's open that can of worms.. How healthy is their rice, chicken balls and sweet and sour sauce!!!

Think corn syrup and GMO high PUFA canola oil. Unfortunately most Chinese food is as bad as the burger drive through.

Some cases worse..

I have a Chinese friend who made real "Chinese Food" and it's NOTHING like what I have come to know and love..

Although the lemon chicken was really nice. The rest was kind of.. Simple I guess.. But then I went in with years worth of misconceptions, so of course I was going to feel let down lol...

Isn't that something? Ethnic cooking we have come to know in the USA, isn't always authentic. Or even tasty.

I experienced "real" Italian cooking by my motherinlaw and it is NOTHING close to what I was led to believe by USA standards, imo.

Most of the "Italian" restaurants I have eaten at, I have come away disappointed. Just not like mamas. Her lasagne was heaven - I will miss that Gruestili (sp?) fried little puffs of airy pastry smothered in powdered sugar--biscotti...even the peas in tomato sauce was just wonderful.

Even Mexican cooking--I have a brotherinlaw who was born in Mexico, that makes tacos and pica de gallo that is FABULOUS. I will miss that, too.

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I learned a lot about 'authentic' cuisine from a first generation American who grew up in an Italian neighborhood.

........as he told me, "...........so when I ate at a friends house, his parents were every bit as Italian as mine, but the food wasn't the same, so now tell me, what is authentic?"

Well, "authentic" I guess means something that is real..

I suppose we shouldn't complain about "authentic" food not being "authentic" because after two or three generations of something else being done to it, it would be considered "authentic"?

Anyway, yes, real Italian pizza, I love it... Thin crispy crust, just the right amount of cheese, fresh vegetables... love it

Did you know that Spaghetti was originally from china?

IMO, overly processed isn't too authentic. Overly spiced. Salted to the max. Thin, watery sauces that resemble orange goo. MICROWAVED - ug. (Many restaurants push the salty in order to sell their crap wine)

Gramma F made her own noodles. I heard of this, but never saw it in action, until marrying into the family. The sauce was smashed tomatoes, olive oil - that she purchased by the gallon! ( in our family, we only used CORN oil) Her sauce had actual tomato in there! She used a garlic press! Yep, first time ever seeing one of those. ( My mom used garlic flakes from a jar). Many of the spices were actually grown and picked fresh, which I thought was different. I thought everyone had the same spice rack with the same 10 year old jars of stuff, used maybe around Thanksgiving...once.

No frozen anything - ever. Every shred of veggie/meat/fish was used. She never had a stick of margarine in her kitchen - or a tub of it. She had butter.
(I only knew of margarine-oleo). Butter was something reserved for parents use only in my family, melted for breaded perch from Jacks (a local carryout) during Lent - while the kids had grilled cheese (velveeta) and canned tomato soup.

Etc. I have been to many restaurants that claim to be "Italian" cuisine - northern/southern whatever. Now I can tell if the pasta is fresh or rubbery microwaved stale globs of flour. The garlic isn't overwhelming. The spices are just right and the dish isn't swimming in a sea of orange "sauce." Well, maybe if it is the vodka one...

She used just a small amount of beef/chicken for the meatballs. The gnocchi, I helped her with and was amazed at how easy they were to prepare *I stopped buying the dry ones in the air sealed package.

Maybe it was just she had the time to prepare the meals for her family this way and with her mom living down the street she had some help? I don't know. I don't believe I even had authentic American cuisine. Unless Swanson Frozen chicken TV dinners falls under that?

The entire Italian neighborhood made their own wine, sausage *this one was gross - - cookies, cakes, etc.

My grandmother had showed me a few of the dishes HER mother prepared in Germany. It just seemed to take sooo long -- the only one I come away remembering-and I still prepare, is a crepe like breakfast pancake.

I suppose "authentic" means original recipes - with ACTUAL fresh ingredients. Cooked per instructions. You just cannot microwave pasta and expect it not to be a rubbery dried out mess. I have tried.

Good point there.. One thing I did get angry about was Pizza Hut's "Authentic Italian" dishes.. They are frozen meals they stick in an oven and come out all dried up, and then they do a lame attempt of rehydrating it with what is again a frozen sauce.. The outcome is you have dry, flaky, pasta which has the consistency of freaking rubber, and it is tasteless...

I don't know if it's only the one chain that does it or not, but I wound up just walking out and not even paying the bill, which is fine because I didn't eat the dish.. (How did I know it was tasteless you ask? I didn't even try it.. The guy next to me was complaining about it as well. They even offered to give me my meal for free.. Real generous of you, seeing as how I wasn't going to eat it in the first place.... Sheesh....)

My point was I could eat food at ten different restaurants in Sicily, and their meatballs will all be different.

So, which one was 'authentic'?