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BTD Forums  ›  Lifestyle  ›  Cook Right 4 Your Type  ›  NY bakery bread
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Lola
Sunday, August 19, 2007, 5:16pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
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found this interesting......might be worth trying out
Quoted Text
gluten sensitive and bromelain
http://www.mothernature.com/Library/bookshelf/Books/23/16.cfm
Greg Kelly gave me an interesting article on
baking bread with bomelain. In the study,
subjects who were sensitive to glutens (and
probably lectins) in the grains were able to
digest the bread when it was baked with the
pineapple enzyme.
lectins and sprouting
http://www.dadamo.com/bloggers.....rchives/00000818.htm


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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