Guest guest Posted December 25, 2008 Report Share Posted December 25, 2008 > > Once Candida is cured which bread(s) are ok to make sandwiches with? > ++Hi Geo. Here's a description of good breads (should not include bleached or refined white flour) by the Weston A. Price Foundation (no breads should contain refined/bleached white flour): http://www.westonaprice.org/modernfood/wheatyindiscretions.html " Look for organic sourdough or sprouted breads freshly baked or in the freezer compartment of your market or health food store. If bread is made entirely with 100 percent stone-ground whole grains, it will state so on the label. When bread is stone ground and then baked, the internal temperature does not usually exceed 170 degrees, so most of the nutrients are preserved. Since they contain no preservatives, both whole wheat flour and its products should be kept in the refrigerator or freezer. Stone-ground flour will keep for several months frozen. Sprouting, soaking and genuine sourdough leavening " pre-digests " grains, allowing the nutrients to be more easily assimilated and metabolized. This is an age-old approach practiced in most traditional cultures. Sprouting begins germination, which increases the enzymatic activity in foods and inactivates substances called enzyme inhibitors. " Merry Christmas! Bee Quote Link to comment Share on other sites More sharing options...
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