Print Topic - Archive

BTD Forums  /  Eat Right 4 Your Type  /  Puffed grains
Posted by: narnia, Tuesday, June 8, 2010, 5:11am
This is what Nourishing Traditions says:  "Whole grains that have been processed by high heat and pressure to produce puffed wheat, oats and rice are actually quite toxic and have caused rapid death in test animals."

So, how do I reconcile this?  I would love to eat rice cakes to gain some weight, but she's not the only person who says this.
Posted by: Cristina, Tuesday, June 8, 2010, 7:10am; Reply: 1

this comes up every now and then, you may want to read on that thread and many others you may find by searching ...

We came to the conclusion that rice puffed by extrusion is the bad thing for us, otherwise it is OK.  Dr D includes them as super bene in some of our food lists, so it has to be right ...   ;)
Posted by: narnia, Tuesday, June 8, 2010, 7:59am; Reply: 2
By extrusion?  How do we know what we're buying?  Puffed rice if puffed rice, right?
Posted by: Cristina, Tuesday, June 8, 2010, 10:39am; Reply: 3
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.

So it is the extrusion process that is the problem.  Rice cake bought from reputable manufacturers who do not use extrusion, but simply pop the grain, like pop corn, are OK, they are the ones meant to be eating according to previous forum discussions ... :)

It is all explained in that link I posted here.   :)

PS: In that link you  will also find names of brands discussed regarding the rice cakes  :)
Posted by: Lola, Tuesday, June 8, 2010, 4:17pm; Reply: 4
don t rely on rice cakes for carbs, void of nutrient

make your own foccacia, using all your grain, legume, nut and seed options

be creative!
Posted by: narnia, Tuesday, June 8, 2010, 5:05pm; Reply: 5
Well...I don't think I'll have the time to make the foccacia, so I'll just eat the brown rice as a snack.  I love plain brown rice, or with sesame oil and sesame seeds like they do in Korea.
Posted by: Lola, Tuesday, June 8, 2010, 7:10pm; Reply: 6
choose lundberg whole brown rice cakes......

like with ghee, first time you make it you wonder why you took so long to make it!!! ;)

same with focaccia, or other excellent tips given here....
so easy, so quick, so nutritious and so compliant..
it is worth it, and you don t grow bored of rice cakes to cover your need for grains
Posted by: narnia, Tuesday, June 8, 2010, 7:35pm; Reply: 7
Hmmm!  Thanks!  When I get caught up on my work, I may give it a try.
Posted by: ruthiegirl, Tuesday, June 8, 2010, 7:50pm; Reply: 8
I trust Peter D'Adamo over Sally Fallon when it comes to nutritional advice. Ms Fallon has lots of info about preparation methods and recipe ideas, but she lacks the scientific background and only has "one size fits all" nutritional advice to give.
Posted by: narnia, Tuesday, June 8, 2010, 8:10pm; Reply: 9
Well...she's not the only one saying this...there are other articles.  I think Dr. Mercola has an article on it, too.
Posted by: Cristina, Tuesday, June 8, 2010, 8:47pm; Reply: 10
That comment indicates Mrs Fallon as identifying the 'extruded' grain as being the problem and in previous discussions we all came to concensus that is right!  The puffed grains recommended in our diets is not the extruded one!!! Like lola said, some of your US colleagues identified Lundberg brand as being good and in Australia it was Sunrice, but since I have also find some other good ones in Health Food shops.  Like with everything else, do the work, research, compare, learn.  It pays to maintain variety in our diets, I love my rice cakes ...but not exclusively ... ;) :)
Print page generated: Thursday, April 26, 2018, 11:51am