I was thinking of making some bread today myself. Love the smell of bread
cooking.
Sourdough is good for blood sugar too, I've been told.

And I just finished that article. My brain exploded. Not sure how I am even
answering this email. I'll stick to what has been working. All of our blood
tests have improved dramatically and the weight training is good for our
bones. Coupled with a few supplements, and I don't think we are
nutritionally deficient in the respect that we need to worry about small
deviations here and there.

Doc says keep up the good work.


On Fri, Jan 9, 2009 at 11:37 AM, Deanna Schneider <
[email protected]> wrote:

> Well, there's research on scholar.google.com that says phytic acid is
> a good antioxidant. So, take it for what it's worth. Everything in
> moderation, eh? I still think whole _foods_, not just whole grains,
> are where we should be focusing. Your fruit and veggies apply there.
> And sourdough is yummy. I'm thinking I'm going to get a starter going
> again....
>
> On Fri, Jan 9, 2009 at 10:28 AM, Erika L. Walker  wrote:
> > Oh for heaven's sake. <sigh>
> >
> > Is there anything for certain besides death and taxes?
> >
> > <grumbles> I just got Charles into the groove of whole grains too. <sigh>
> >
> > On Fri, Jan 9, 2009 at 11:19 AM, Deanna Schneider <
> > [email protected]> wrote:
> >
> >>
> >> I just read an article about how whole grains might not be as great as
> >> we think they are. Apparently, historically, people fermented whole
> >> grains, which eliminated a component called phytic acid, which can be
> >> linked to nutrient deficiencies. I dunno if the source is credible. I
> >> haven't done more research. It just got brought up on another site I
> >> frequent and I thought it was good food for thought.
> >>
> >> http://www.westonaprice.org/foodfeatures/be_kind.html
> >>
> >>
> >
> >
>
> 

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