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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  whole grain vs. whole wheat, please help.
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Ebizzil
Tuesday, February 4, 2014, 2:34pm Report to Moderator Report to Moderator

I'm type A
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Im having an EXTREMELY hard time trying to identify the difference between whole grain and whole wheat into the point where I'm officially confused.
I went to a couple of different stores in an attempt to look for whole grain pasta, but even the ones that say  100 % whole grain, have wheat in them. Barilla had a section of whole grain, I looked at the back... and wheat was right there.
Also is buckwheat a type of wheat?

Can someone please tell me what brand to look for, as I've been searching for 2 months straight now. I'm type A positive. I love pasta, and it feels me up.
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Lola
Tuesday, February 4, 2014, 4:15pm Report to Moderator Report to Moderator

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ruthiegirl
Tuesday, February 4, 2014, 5:21pm Report to Moderator Report to Moderator

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"whole grain" is a very general term. It can include wheat, corn, oats, rice, quinoa and/or any other grain.

Buckwheat is a completely different grain than wheat, in spite of the similar name. Buckwheat is gluten-free, but I'm not sure if it's OK for As. Check the food list.

Never mind if it says "whole grain" on the label or not. White rice pasta is just as compliant as brown rice pasta. Many gluten-free pastas available today are made with corn, which is an avoid for Os and Bs (my entire family.) I'm not sure if corn is a problem for you or not. The key is to read ingredients carefully and only buy products that contain "beneficial" and "neutral" ingredients.

If the product contains any "avoid" ingredients, the whole product is an "avoid" for you (but you can decide how careful you're ready to be. Some products that contain small amounts of avoids may be a reasonable compromise when you're getting started.)


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Adopted4
Tuesday, February 4, 2014, 5:45pm Report to Moderator Report to Moderator

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Quoted from Ebizzil
Im having an EXTREMELY hard time trying to identify the difference between whole grain and whole wheat into the point where I'm officially confused.
I went to a couple of different stores in an attempt to look for whole grain pasta, but even the ones that say  100 % whole grain, have wheat in them. Barilla had a section of whole grain, I looked at the back... and wheat was right there.
Also is buckwheat a type of wheat?

Can someone please tell me what brand to look for, as I've been searching for 2 months straight now. I'm type A positive. I love pasta, and it feels me up.


I have buckwheat as a diamond superfood on my SWAMI and most A's tolerate it well unless they're celiac. Don't be fooled, though, about any kind of wheat being O.K. for you because you're an A. I have all other forms of wheat as avoids on my SWAMI due to my digestive issues. I much rather prefer brown rice pasta which really doesn't taste any different than wheat, which works best for my family with the rest of them being type O and B.

Also, breads and many other products often contain gums (xanthan gum, guar gum) which are definitely problematic for type A's digestive systems.

It's up to you how and what you want to eat, but just be aware of some of the risks.


Coleen ISF-J, Non-Taster
"Religion that God our Father accepts as pure and faultless is this: to look after orphans and widows in their distress and to keep oneself from being polluted by the world." James 1:26-27
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shoulderblade
Tuesday, February 4, 2014, 6:08pm Report to Moderator Report to Moderator

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Quoted from Adopted4


I have buckwheat as a diamond superfood on my SWAMI and most A's tolerate it well unless they're celiac. Don't be fooled, though, about any kind of wheat being O.K. for you because you're an A. I have all other forms of wheat as avoids on my SWAMI due to my digestive issues. I much rather prefer brown rice pasta which really doesn't taste any different than wheat,


This is the rule of thumb that I go by. You have to keep in mind that Wheat is clearly the dominant grain in the food system and unless otherwise stated it can safely be assumed to be present. The term 'whole grain' is popular with good nutrition types but is generally a cover term for Wheat.

I think any health food store will have a selection of Rice pasta products which not only allow you to avoid Wheat but any form of gluten as well, if that turns out to be an issue with you.






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ABJoe
Wednesday, February 5, 2014, 12:17am Report to Moderator Report to Moderator

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Quoted from Ebizzil
Also is buckwheat a type of wheat?

Can someone please tell me what brand to look for, as I've been searching for 2 months straight now. I'm type A positive. I love pasta, and it feels me up.


Buckwheat is different than wheat.  Again, Typebase - linked to by Lola - is great for determining root foods...

It is difficult to find an alternate grain pasta without wheat unless you purchase a rice pasta - either Tinkyada or Trader Joe's make a good rice pasta.  

Otherwise, whole grain pasta is whole wheat rather than white wheat - much the same as whole wheat bread is brown rather than white as it is when made with white wheat flour.


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aussielady582
Wednesday, February 5, 2014, 2:27am Report to Moderator Report to Moderator

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Whole grains best as don't spike blood sugar as quickly as most white rices or white wheat, and many people as they age can develop metabolic disorders which means the grain turns into sugars and can stay in the system for longer than necessary, unless the person leads a healthy active lifestyle.
  Whole grain  =  more fibre, so better for intestinal health
  Whole grain  =  more vitamins & minerals
  Whole grain  =  some healthy fat  (as in brown rice, quinoa)
  Whole grain  =  more of a healing benefit as has all parts intact and is not processed/refined

A combo pasta is nice, ie rice/quinoa pasta; serve with plenty of vegetables & protein source, to ensure a healthy well balanced meal which also contains antioxidants, other nutrients, trace minerals to guard against disease.  Buckwheat is not as acidic as wheat once digested, and buckwheat can be soaked/sprouted.
Some people seem to digest wheat fine, but to me as an O, even whole wheat is not something I eat much of, due to not only the gluten, but also wheat is very acidic once digested down in the body, the question of quality/freshness of the grain, and has had a very weakening effect on my body due to my heavy wheat & acidic diet in the past.  
If buying wheat, remember to keep in fridge or freezer to prevent contamination of the little insects/weevels. (cant' think of the correct name, but these little insects love the sugars in wheat/spelt).  
I still like to eat some rice, and small amounts of quinoa, amaranth, oats.
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ruthiegirl
Wednesday, February 5, 2014, 2:50am Report to Moderator Report to Moderator

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Also, whole wheat contains a lectin called WGA (wheat germ a-something or other)that's harmful for many people. The WGA is present in wheat bran, wheat germ, and whole wheat, but not in refined white flour or the products made from it. Some people actually do better on refined wheat (white flour) than whole wheat, even though it doesn't have as much fiber, vitamins, etc.

Spelt (also called farro) is a form of wheat that does not contain WGA and is compliant for many people who shouldn't be eating wheat. The  FDA still categorizes spelt as a form of wheat, so spelt products in the USA will contain a label stating "allergy warning: contains wheat", even when it's free of the kind of wheat Dr D'Adamo wants many of us to avoid.

Sometimes you can find spelt pasta, but the brown rice pasta seems to be more common.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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aussielady582
Wednesday, February 5, 2014, 3:10am Report to Moderator Report to Moderator

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Thankyou for the additional info, ruthiegirl, it all adds up and is food for thought. I hope you recovered well from the sore throat? / cold a couple months or so back.
I still really hope people can think of the 'big picture' when it comes to grains.  some will still fill up on grains as is more ecomonical, quick to cook..., but in the long run, one's health can suffer, unless there is the right balance / type of proteins, and of course, plenty of fresh vegetables, and healthy fats.
I do miss the white wheat in some ways, but my body does much better without it, as some products made with white flour can be oh so addictive... I remember and feel silly for eating without thinking in the past...., ie biscuits/cookies, cakes, pizza.
These days, I try mainly to think veggies, fats, proteins, minerals, gentle fibres, fresh whole foods.....  as every nutrient really needs to count at this stage.
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ABJoe
Wednesday, February 5, 2014, 3:31pm Report to Moderator Report to Moderator

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Quoted from ruthiegirl
Also, whole wheat contains a lectin called WGA (wheat germ a-something or other)that's harmful for many people. The WGA is present in wheat bran, wheat germ, and whole wheat, but not in refined white flour or the products made from it.

The lectin is Wheat Germ Agglutinin and according to Typebase, "Wheat, White Flour" also contains the lectin.
http://www.dadamo.com/typebase4/depictor5.pl?446


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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  whole grain vs. whole wheat, please help.

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