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The Blood Type Diet Archives Volume 18


Posted By: Christine 0+
Date: Wednesday, 17 October 2001, at 9:10 a.m.

In Response To: Wheat sensitivity (Joyce)

I used to grind all our flour for breads and pancakes and such. I kept sneezing when I used spelt or wheat, and later kamut started to do that to me, but not amaranth or rice or yellow split peas. So, that is when I realized that I had a real problem with wheat and its cousins. Even if I bought wheat products, the sneezing jags would hit 10-15 minutes later every time.

I don't seem to have a problem with rice, so I use all sorts of rice -- lots of varieties to choose from. And some regular rice mixed in with wild rice is delicious.

There are all sorts of rice crackers you can choose from, but I did notice that one brand we liked, wasn't on the shelves for a few weeks, and when I reread the ingredients, potato starch had been added. I don't remember that from before and I am a longtime label reader.

I now just mix equal parts of arrowroot, tapioca flour, rice flour, and yellow split pea flour for my 'all-purpose' flour.

I do think that cutting out wheat was much harder than sugar or dairy. Good luck.

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