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The Blood Type Diet Archives Volume 15




grain sugar

Posted By: dylan, bhave
Date: Wednesday, 20 December 2000, at 12:03 a.m.

In Response To: Maltose in grain products is Candida's ideal nutrient (Mark Salamon {A1+, or A2+? Someday I'll find out!})

mark, i was wondering if you are familiar with the simple practice of soaking whole grain products overnight in warm aciduated water(like a tablespoon or two of lemon juice), which predigests or neutralizes many of grains' apparent flaws. i don't know if this can be called fermenting, but soaking i assume would reduce maltose content in the same way lactose content is reduced in cultured milk products, but even if it doesn't, i can assure you societies have depended on properly prepared grains for leading rather tough lives in the past, and studies by weston price have shown their teeth were not ill-effected in the least. from personal experience, cavities are signs of poor diet which concetrated sucrose exacerbates greatly, so i avoid sugar("natural" sweeteners included) rather than nourishing fresh-ground grains.


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