are all wheats created equal?

[Guest guest]

Greetings,

While I am figuring out parts of this diet thing, I am having problems

finding the information I am seeking. I do not use any kind of flour,

haven't for years. We use meal, which means we grind our own grains to

make whatever we eat. I do understand that wheat can be hard to digest,

this takes energy away from the healing process. A good reason for not

eating pork, it takes too much energy to digest. I just canceled a

trade I had planned to trade a lamb for pastured pig, but I do

understand why I needed to do so.

My understanding is lacking information on Spelt and Kamut wheats. Both

are ancient varieties, higher in protein and minerals and much easier to

digest than modern wheat. I am having trouble find information on their

exact nutritional makeup, but I do know that neither bother my blood

sugar, but neither does regular wheat, when made properly. All my

pastas and breads are sourdough, to deal with the enzyme inhibiting

effect that our modern processing leaves behind. If I can have sprouted

wheat, why not sour dough? I am not arguing about it, I would like to

understand why the restrictions on one and not the other.

--

Bright Blessings,

Garth & Kim

www.TheRoseColoredForest.com

Bedias, Texas

936-395-0110