I just got a SWAMI from my new friend Larry.  Yay Larry!!     

The kinds of grains available to me have been reduced quite a bit so I am going to be asking some whys and how-comes.  

Rice cakes and rice flour have been given a footnote:  "High gluten or other prolamine food".  All other rice products are ok.  Oats, Rye crackers and rice cakes were a staple for me, now they have this blight on them.    I have lots of pasta made from rice flour.    What is it about rice cakes and rice flour that are different from the other rice products that would give them this warning?  

Without answering the question, here is some additional information from Wikipedia:

http://en.wikipedia.org/wiki/Prolamine

http://en.wikipedia.org/wiki/Proline

I'm going to hypothesize that the processing of the rice cakes/flour creates additional prolamine from the prolines naturally present in rice but I don't actually know. Awaiting other informed input.

also its high GI content!
when you do have those, make sure you add enough fat and compliant protein source, so your blood sugar doesn t shoot up!

if I remember well, so rice doesn't contain any gluten nor gliadin, only grains   ....


kiff...kiff....

I listened to a talk by Sally Fallon (from Weston Price) a while ago and she said that one should never eat rice cakes, cereals or puffed grains, because the extrusion process does terrible things to the grains, they become toxic for the body.

Curious give the best answer, it is from the processing that make them avoids.

Quoted from Curious

I listened to a talk by Sally Fallon (from Weston Price) a while ago and she said that one should never eat rice cakes, cereals or puffed grains, because the extrusion process does terrible things to the grains, they become toxic for the body.

Thanks Curious,     but puffed rice is ok on my list.  And rice flour is listed as having the same problem as rice cakes.      Still confused.  

Rice cakes are usually made out of rice flour.  The processing of the grain takes most of the good stuff out or off of it.

always try to get whole rice, or who0le compliant grains the extra fiber helps digest and balance blood sugar, better.
Lundberg are great rice cakes for that reason.

Ok, I can accept that processing rice to make rice cakes and rice flour can mess the grain up enough to be less than healthful.  And even though puffed rice is processesd but it is ok on my SWAMI list I am going to just let that go for now because I am just too tired to debate it.    

Now, let’s turn the logic around.  If processing makes the grain less desirable then please consider this.  "Soba noodles, 100%" is OK on my list.  (100% soba would be all buckwheat)  But the item “buckwheat" has this footnote: "High gluten or other prolamine food".  In this case the processed grain is OK but the unprocessed is not. (I know buckwheat is not really a grain, that’s not the point)  

The conundrum is why would one grain become desirable by its processing and another become undesirable by its processing?  Maybe the answer is: the lab says so, and you may never know the reason.  Please don't think I am moaning.

My picky questions don’t come from a lack of experience they come from some (surprising to me) desperation.   I don’t say these things for any kind of recognition, but so you can know where I am coming from: Like many of you all my adult life I have looked for more healthful nutrition. I have been vegetarian, ovo, lacto, vegan, peskatarian.  I have done food balancing, anti-histamine, anti-candida, Atkins, Zone, for a long time I dodged 70 food allergies.  I have lived Ayurveda, water fasted for days, rotation diets, purged, cleansed and survived food disorders. On and on... all because somehow I knew food was doing something to me it shouldn’t.  I don’t come to this without some discipline.  

But for some reason, even after good results from the diet these new results (SWAMI) tire me so much.  Don’t misunderstand me!  I am CONFIDENT in the science behind the results, this is a VERY promising place and I am glad to be here.  But I question every possible typo in these results so I don't have to flip any more tofu patties than I have to.     I suspect I will wake up tomorrow and wish I hadn’t said any of this stuff.

So, what’s the deal with ricecakes-no, rice-yes, soba-yes, buckwheat-no?  

Hey shazamda, I understand your sitch and have felt the same way.  I've often wanted to know why certain foods have certain values.  What I can say is that in LR4YT there are examples of the processing of grains making a food a neutral instead of an avoid.  For Type B secretors processed wheat becomes a neutral whereas unprocessed wheat is an avoid.

Quoted from shazamda

So, what’s the deal with ricecakes-no, rice-yes, soba-yes, buckwheat-no?  

This can be frustrating and the logic is not clear to me either. The thing with rice flour being avoid and rice being ok is logical - due to the processing. However - to make things more complicated - if I would make my own rice flour (as I always do) and use it to prepare something, would that still be an avoid? And if so why (because I have not added anything and I have not taken anything away from the rice)?  

Quoted from shazamda

I just got a SWAMI from my new friend Larry.  Yay Larry!!  

Could you instruct me how can I get/purchase a SWAMI for myself?
Thanks,
Yael

Quoted from shazamda

But the item “buckwheat" has this footnote: "High gluten or other prolamine food".  

Certainly buckwheat does not have a high level of gluten since it is on lists of foods acceptable for celiacs.

Here is a source that says buckwheat is low in prolamines:

http://www.vurv.cz/altercrop/c-buckwheat.html


Some prolamines are present in buckwheat, and it is possible to chemically treat buckwheat flours to remove prolamines.

Perhaps this is done in Soba products.

Quoted Text

I just got a SWAMI from my new friend Larry.  Yay Larry!!  

Quoted Text

Could you instruct me how can I get/purchase a SWAMI for myself?

I would also like to find a SWAMI. What is it exactly? A software program?

Quoted Text

I listened to a talk by Sally Fallon (from Weston Price) a while ago and she said that one should never eat rice cakes, cereals or puffed grains, because the extrusion process does terrible things to the grains, they become toxic for the body.

Rice puffs and millet puffs are beneficials for B's, so how does that make sense? If they are toxic in the body, wouldn't they have tested that way in the "BTD lab" and hit the avoid list instead? Or is it possible to consume harmful toxins that are not detected in the blood?

Quoted from yaeli

Could you instruct me how can I get/purchase a SWAMI for myself?

Find a BTD practitioner that is using SWAMI.

Quoted from teri

I would also like to find a SWAMI. What is it exactly? A software program?

Quoted from SWAMI - Serotyping With Advanced Modifying Inventories

The SWAMI is a sophisticated diet collection and display software program written by me, Dr. Peter D’Adamo. SWAMI allows you to add a significant number of new variables to the basic blood type diet values and output the results via an incredibly detailed and versatile printout. SWAMI essentially creates a printable version of one of my commercial diets (such as the Live Right For Your Type diet) that is much more person-specific.

Quoted from teri

Rice puffs and millet puffs are beneficials for B's, so how does that make sense? If they are toxic in the body, wouldn't they have tested that way in the "BTD lab" and hit the avoid list instead? Or is it possible to consume harmful toxins that are not detected in the blood?

To be honest I haver never understood why ricecakes or ricepuffs had that raiting
- especially since brown rice is just a neutral.
I think both items is party food- rice puffs  often contains less ideal things - and all the ricecakes here contains sesame seed.
AND both types are refined compared to brown rice.

The bags of puffed rice and millet that I buy have only one ingredient: organic brown rice or organic millet. I have been rotating these as cereals adding only organic milk since starting BTD a few weeks ago. However, if there are toxins added in the processing and/or if other B's don't rate them highly for them, then possibly I should also be looking at alternatives. Unfortunately, I'm too new on the BTD to notice any differences in specific foods yet.

Quoted from shazamda

I just got a SWAMI from my new friend Larry.  Yay Larry!!     

The kinds of grains available to me have been reduced quite a bit so I am going to be asking some whys and how-comes.  

Rice cakes and rice flour have been given a footnote:  "High gluten or other prolamine food".  All other rice products are ok.  Oats, Rye crackers and rice cakes were a staple for me, now they have this blight on them.    I have lots of pasta made from rice flour.    What is it about rice cakes and rice flour that are different from the other rice products that would give them this warning?  

They are very high on the glycemic index, meaning they get absorbed and spike up your blood sugar much faster than, say, whole brown rice.  Sad, but true.  Try quinoa instead of pasta or rice.  GREAT stuff, that!!!!!!!!  And cooks in 10 to 15 minutes!

can you post the brand of your puffed rice and millet?
stick to the book and concentrate on finding organic, additive free products, and you ll be fine.

Quoted Text

can you post the brand of your puffed rice and millet?

The brand of puffs is "Nature's Path" (http://www.naturespath.com/about_us/our_story). Contains only organic whole grain millet or brown rice.

I also eat Nature's Path "Millet Rice Oatbran" flakes. Ingredients - 'organic whole oat flour, concentrated organic grape juice, organic brown rice flour, organic whole millet, organic oat bran, organic barley malt extract, sea salt'. The only one I'm not sure about is the barley malt extract since barley is neutral for me but barley flour is avoid. So I treat it as neutral.

For the puffed cereals, it is stated on the package that it is "produced in a plant that contains wheat".

Anyway, between these 3 cereals there are a few beneficials for me so I thought I was doing great with these for brekky every other day.

cross contamination....fine if you re not a celiac sufferer.

Quoted from Don

Find a BTD practitioner that is using SWAMI.

Thank you Don. I am new to BTD and its techniques so I can't adequately tell you about SWAMI.  I'm glad Don helped us out.      

But I have to wonder, if a practitioner cannot be found locally can the one seeking help make the proper self-evaluation with the guidance of a long distance practitioner communicating by email or telephone?

Quoted from Peppermint Twist

Try quinoa instead of pasta or rice.  

Thanks Peppermint T.    For some reason in my food choices Quinoa has the same footnote, "High gluten or other prolamine food” Must be the prolamine stuff.  

Agreed, rice cakes are way up near the top of the glycemic index.  Over time I have learned to buffer their effect with things like protein and fats.