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The Blood Type Diet Archives Volume 8




Re: Grain questions

Posted By: BenS (o)
Date: Sunday, 31 January 1999, at 3:11 p.m.

In Response To: Re: Grain questions (Charlie :^(A))

We attempted this and ended up with a partial mush, partial grain conglomerate that began to stick to the bottom of the pan after two minutes when it came to a boil. It has a roasted smell for sure, but I might have inadvertently burned it a little. Am I right in thinking that compared to typical grains this stuff looks totally different consistency-wise and is practically instant cooking?


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