[Magdalen] farro salad

[Lynn Ronkainen]

the newest thing in 'home made' type bread in stores and bakeries is 
referred to at 'slow dough', which means it is not bleached and has no 
bromines/bromides in it... all of Whole Foods  bakery goods are slow dough. 
I'm beginning to hear it elsewhere and also just the phrase bandied about 
and in print

With all the additives and manipulations of our food these days, this 
ingredient(Bromide) has a complex array of  portals to entering our body and 
wreaking havoc. Also makes me wonder how much it has to do with a subset of 
those who are gluten intolerant, or who report unusual but not debilitating 
reactions to eating bread products.

http://www.huffingtonpost.com/dr-mercola/thyroid-health_b_472953.html

Lynn

website: www.ichthysdesigns.com

When I stand before God at the end of my life I would hope that I have not a 
single bit of talent left and could say, "I used everything You gave me." 
attributed to Erma Bombeck
 "Either Freedom for all or stop talking about Freedom at all" from a talk 
by Richard Rohr

--------------------------------------------------
From: "Roger Stokes" <roger.stokes65 at btinternet.com>
Sent: Sunday, August 02, 2015 11:43 AM
To: <magdalen at herberthouse.org>
Subject: Re: [Magdalen] farro salad

> On 02/08/2015 15:27, Jay Weigel wrote:
>> Some people also claim they do better with breads made with sprouted
>> grains. Ezekiel Bread (it's a brand) is popular here in the states. It
>> draws its name from a bible verse but I've never bothered to look it up.
>
> The relevant passage is Ezekiel 4:9, a prophetic action concerning the 
> time of the Exile of the people of Israel.  I can understand the theory 
> behind sprouting the grain as it starts the process of breaking down the 
> starches and other things in the grain.  We are probably more used to this 
> concept in the malting of barley or rye prior to making it into beer, and 
> then possibly distilling that into spirits.
>
> When I looked at some of the articles promoting this as a healthier form 
> of bread I was immediately suspicious as they compared it with white 
> bread, which has had much of the goodness taken out of it in the refining 
> process.  I then found an article from the LA Times which said there is no 
> real difference in nitritional value between sprouted grain and 
> multi-grain bread, which doesn't surprise me.
>
> The one difference I would expect is for those people whose digestive 
> systems cannot process the grain properly rather than (as where this 
> thread started) are allergic to something in it.  They would find the 
> whole-grain an irritant and appreciate the fact that the processing into 
> less complex forms started before the bread was made.  I would not be 
> surprised if this was especially likely to be the case for someone who has 
> followed a succession of esoteric rather than balanced diets.
>
> Roger