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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  organic sprouted flour
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organic sprouted flour  This thread currently has 879 views. Print Print Thread
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Wehaj
Sunday, July 15, 2012, 11:23pm Report to Moderator Report to Moderator

Early Spring: Awareness, desire.
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Location: USA
Hi everyone,

I was reading online about how to sprout whole wheat . Then, I found that you can make flour from sprouted grains! which makes me think Is it okay for type O to use sprouted wheat flour and sprouted white wheat flour  as a substitute for the all purpose flour.

I think it is okay since sprouting destroys the lectins. But I am not sure! Please let me know your thoughts.

here are some links about the sprouted flour

http://www.google.com/search?c.....e=UTF-8&oe=UTF-8

http://nourishedkitchen.com/sprouted-grain/

Thank you


life is beautiful
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deblynn3
Sunday, July 15, 2012, 11:44pm Report to Moderator Report to Moderator

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Ee Dan
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This is my understanding, I've been planning to make Ezekiel bread this fall. Only I was going to use only compliant grains, just to be on the safe side.   I've always thought that essence, manna bread where sprouted bread, if so they are a diamond for me.

My Ezekiel recipe makes three loafs, so would last a couple of weeks.

So adding to your question is Ezekiel bread the same as essence and manna Bread?


Swami, 100% me..
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ABJoe
Monday, July 16, 2012, 12:13am Report to Moderator Report to Moderator

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Sun Beh Nim
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Quoted from Wehaj
I was reading online about how to sprout whole wheat . Then, I found that you can make flour from sprouted grains! which makes me think Is it okay for type O to use sprouted wheat flour and sprouted white wheat flour  as a substitute for the all purpose flour.

I think it is okay since sprouting destroys the lectins. But I am not sure! Please let me know your thoughts.

First, there are several things in wheat that can cause problems: lectins, gluten, and high starch content.  Yes, sprouting destroys the WGA lectin - as long as you make sure every grain sprouts.  There is no eliminating gluten, although the starch content is lowered during the sprouting process.

It is my understanding that Ezekiel bread is made from dehydrated, sprouted grains; Essene bread from the live sprouts, ground and baked...

There are ratings for Ezekiel and Essene bread in BTD (but the ingredients have changed in some ready-made breads since the ratings were completed which may render the rating invalid), but individual ingredients are rated for GTD, so you can get ratings for the ingredients in a purchased or home-made bread.


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
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Wehaj
Monday, July 16, 2012, 12:44am Report to Moderator Report to Moderator

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Hi all,

Thanks for your replay. I understand that I can use Essen bread and Ezekiel bread. But I am looking to substitute the all purpose flour with another flour which is less harmful for my blood type. So do you think I can use the sprouted grain flour for baking for example in moderation?

Does sprouted grain flour contain high level of gluten?

Thanks


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ABJoe
Monday, July 16, 2012, 1:12am Report to Moderator Report to Moderator

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Sun Beh Nim
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Quoted from Wehaj
But I am looking to substitute the all purpose flour with another flour which is less harmful for my blood type. So do you think I can use the sprouted grain flour for baking for example in moderation?

Does sprouted grain flour contain high level of gluten?

Thanks

The Typebase says that Bread from sprouted wheat is still an avoid for Type O.
http://www.dadamo.com/typebase4/depictor5.pl?448
Quoted Text
Bread made with sprouted wheat kernels. Sometimes contains unsprouted wheat as well. Sprouting destroys the wheat lectin.


The best solution is to choose a grain that is beneficial or neutral to use as alternate flour.  Many type O people make a flat foccacia style bread from "good" grain, seed or legume flours...


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer

Revision History (1 edits)
ABJoe  -  Monday, July 16, 2012, 2:48am
Added information from Typebase...
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Spring
Monday, July 16, 2012, 1:29am Report to Moderator Report to Moderator

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Ee Dan
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Quoted from deblynn3
This is my understanding, I've been planning to make Ezekiel bread this fall. Only I was going to use only compliant grains, just to be on the safe side.   I've always thought that essence, manna bread where sprouted bread, if so they are a diamond for me.

My Ezekiel recipe makes three loafs, so would last a couple of weeks.

So adding to your question is Ezekiel bread the same as essence and manna Bread?

Deb, what do you think of this recipe:
http://allrecipes.com/Recipe/Very-Simple-Spelt-Bread/detail.aspx


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Wehaj
Monday, July 16, 2012, 1:43am Report to Moderator Report to Moderator

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BJOE, thanks for your replay. But in Dr.Dadamo website it says that essen bread from sprouted wheat is good neutral for type O which means use in moderation. BUt you are saying it is not ?!


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Lloyd
Monday, July 16, 2012, 2:24am Report to Moderator Report to Moderator

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If you are making bread from 100% sprouted grain the lectins are no longer an issue.

The rating for essene/manna reflects this.

If you have gluten sensitivity it may be better to look for another alternative.
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Spring
Monday, July 16, 2012, 11:13pm Report to Moderator Report to Moderator

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Quoted from Spring

Deb or I will try this recipe and report on it when we have time to make it! I don't have the flour yet but hope to soon. Something told me to pick some up when I was at the grocery the other day, but I was busy with something else and decided to wait.   Now, I wish I hadn't!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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deblynn3
Tuesday, July 17, 2012, 2:17am Report to Moderator Report to Moderator

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Quoted from Spring

Deb or I will try this recipe and report on it when we have time to make it! I don't have the flour yet but hope to soon. Something told me to pick some up when I was at the grocery the other day, but I was busy with something else and decided to wait.   Now, I wish I hadn't!


Hopefully, Wednesday.


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Spring
Tuesday, July 17, 2012, 2:57am Report to Moderator Report to Moderator

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Ee Dan
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Quoted from deblynn3
Hopefully, Wednesday.

Well, it may be you, then, because I plan to go to the grocery on Wednesday if nothing else comes up! Please do try a tad of dry (or the equivalent of fresh) ginger in it!! It was about 1/4 teas. to a smallish loaf. Also, I was looking at what I mentioned about adding yeast to this type bread and, lo and behold, it was an Heloise trick!! And here is the original  :
http://news.google.com/newspap.....&pg=1312,1022553


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin

Revision History (1 edits)
Spring  -  Tuesday, July 17, 2012, 3:20am
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deblynn3
Friday, July 20, 2012, 11:36pm Report to Moderator Report to Moderator

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Well, took me awhile but found the right thread.  I made the quick bread, I'd half the recipe because it would have been to much for my processor.  I think they might have been a little heavy, which is a sign that I'd over worked the spelt.. then I began to second guess if I'd used the dough setting. However BD ate lunch with the group and I'd given her one of the loafs (I had 4mini out of the 1/2 recipe)  She said they were great cut in thin slices and gheed. (is that a word?) All the guys like it so... I've been outvoted.     BD took pics and they are in my Photo bucket along with pic of a yeast bread. I just don't know how to get them from there to here. I'd try sometime soon to learn this stuff. It's new to me.


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ruthiegirl
Friday, July 20, 2012, 11:45pm Report to Moderator Report to Moderator

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If you're careful to make sure that every grain sprouts (and you discard any unsprouted grains before baking) then the resulting bread would be neutral for O secretors.  It would still be an avoid for O non-secretors, but it's usually recommended to follow the secretor values when you first start BTD.

In any case, it's better than using all-purpose flour. Sprouted spelt flour would be even better, if you can obtain that.


Ruth, Single Mother to 19yo   O- Leah (in Israel for the school year), 17yo O- Hannah, and  12yo B+ Jack


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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  organic sprouted flour

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