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The Blood Type Diet Archives Volume 14
re: semolina
Posted By: Phyllis (B+)
Date: Thursday, 7 September 2000, at 11:02 p.m.
In Response To: seminola (rachael (B+))
This is my question exactly. Maybe Dr. D. can elaborate? I spent a long time tonight reading spaghetti labels. Some said, "semolina", some said, "semolina wheat", some said, "durham semolina wheat", and others said, "durham wheat". I thought semolina was soft spring wheat and durham was the hard red wheat. I think I need a refresher lesson in types/varieties of wheat. Is semolina a variety of wheat or is it a type of processing? I believe that durham has a higher protein and gluten content which is why the durham (sometimes called hard wheat) is recommended for baking breads. But I really prefer the soft wheat flour for breads.
Since I can't figure it out, for now I'm going totally without pasta. Went to 2 health food stores today and could NOT find any 100% spelt pasta. The spelt was mixed with other "avoid" grains. Waaaaah! I'd eat it without my beloved tomatoes if I could find it!!
Messages in This Thread
rachael (B+) -- Thursday, 7 September 2000, at 11:37 a.m.
- Semolina definition
Kathie-A+ -- Friday, 8 September 2000, at 6:45 a.m.
- re: semolina
Phyllis (B+) -- Thursday, 7 September 2000, at 11:02 p.m.
- semolina? It's wheat.
^heidi^ O iNFj -- Thursday, 7 September 2000, at 11:56 a.m.
- semolina
rachael (B+) -- Friday, 8 September 2000, at 1:23 p.m.
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