KYF #034: Listener Questions (genetically modified grains, sourdough bread sans wheat, raw milk souring, bean recipes, and more)

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In this episode of Know Your Food with Wardee, I’m taking listener questions, including:

  • whether soaking helps with genetically modified grains and corn
  • do we use einkorn?
  • whether garbanzo bean flour can be used in sourdough bread
  • digestibility of garbanzo bean flour
  • grinding garbanzo bean flour at home
  • making sourdough bread without wheat
  • raw milk that sours very quickly to the point of smelling bad
  • favorite bean and lentil recipes
  • now what? — where to start with traditional cooking
  • how to approach loved ones who give candy and processed treats to the kids

Plus I shared what’s going on at our place (getting the garden ready)!

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Listener Questions

Here are the questions I answered in this episode, in the order they’re answered (in case you want to skip around). The podcast contains my answers, plus if I mentioned any additional resources, they are linked here along with the question.

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Karin asked: Do you use non-GMO organic wheat? Also, is the corn you use non-GMO? If not, why? Does the soaking help with this issue? Have you tried einkorn, the ancient wheat? Thank you. I love this site; God bless you for what you do here.

Zdenka asked: Hi, thank you Wardeh for your podcast with very interesting and useful ideas. In a previous episode you mentioned garbanzo bean flour. I wonder whether it (and other bean flours) could be used as an enrichment to sourdough bread. Especially gluten-free sourdough, which I now bake a lot and it comes out quite nicely :) What about its digestibility if the beans haven’t been soaked / sprouted and cooked in water? Would it be possible to make bean flour at home (I have a komo mill)?

Lisa asked: I just ran across your website looking for an easy egg substitute. Thank you for that. I see that you make sourdough, and I love sourdough and all breads, but have found out I have food allergies to wheat, yeast, eggs and cow’s milk to name a few. Have you ever tried making sourdough with another type of flour besides wheat? If so, what did you use and found it to work the best.

Michelle asked: We’re experiencing something odd and wanted to find information about this. We’ve been drinking raw milk for over a year with no problems. Recently, our 4 year old child has come down with a cold. Since she’s had this illness, her milk becomes sour before she’s able to drink the whole cup. She usually likes to drink her milk warmed, but we’ve even tried keeping it cold to make sure something’s not happening during the warming of the milk. It makes no difference… it still sours to the point of smelling bad. I’ve resorted to giving her small (maybe 2 ounce) cups of milk so it doesn’t have a chance to sour before she drinks it all. Is this a common occurrence? I’ve never heard of this happening. I must admit, it makes me a little squeamish. :o)

Karla asked: I’m wondering if you have a favorite bean/lentil cookbook? Our homeopath has told my husband that he needs to be eating beans/lentils everyday because of high triglycerides. I need to come up with some creative ways to prepare them so that he is not sick of beans within the 1st week. :)

Lornel asked: I feel as if I have known you as a familiar friend after hearing your podcast and this e course. Thank you so much for your kindness. I have been blessed and so encouraged! That being said, I am in a difficult spot as to NOW What? And what should I do for dinner? And how can I get my kids to try new things? And should I toss all the processed stuff out in the trash? I am very interested in the eCourse and I have really been helped by what I have tried w/ the free videos. I would like to start small and begin to make lasting changes. Another question I have is how to tackle loved ones who enjoy loading the kids up with candy and processed treats. Is there a booklet to share with them in a non-confrontational way? Maybe that would be a helpful resource so that I don’t have to be the “bad guy”. It is challenging to have to teach the caregivers (at times) of our kids.

What’s Coming Up!

Next week I’m taking more listener questions! So get them in using the directions below.

Got Questions or Comments?

I’d love to answer your questions or share your comments on the air in future episodes. Here are the guidelines:

  1. Share your name and where you live.
  2. Share your website or blog URL (if you have one).
  3. One question per voicemail — leave as many voicemails as you’d like.
  4. Keep each question brief — like 30 seconds or less, if you can.

When you’re ready, click the button below to record your message.

If the button doesn’t work for you, visit this page to leave a voicemail. Or, want to use the telephone instead? Call 1-541-236-2330 to leave a voicemail with your question or comment. Or, you can contact me.

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Anything to Add?

I would love to hear from you! What advice would you add to any of my answers? Do you have follow-up questions? What are your favorite beans or lentil recipes? Please share what your answers would be to any of these questions.

Like this podcast? Please help me reach others by using the share buttons at the top of this post. Thanks!

This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!

Comments

  1. sam says

    I just listened to your podcast for the first time since you joined the preparedness network. I can’t handle the adds but I couldn’t resist listening to it today. My question after hearing this is, it it hard to keep your family fit when eating high carbs? The grains and beans are very carbohydrate dense.

    • says

      Sam — Thanks for listening. Sorry about the ads. I’ve been with PRN since the beginning, but for awhile I was producing a separate episode for my site without ads. I’m thinking I should go back to that. I prefer it better, even though it’s more work. :)

      We don’t actually eat high carbs, at least from grains and beans. We eat those light to moderate and I’m sure this does help with our overall fitness. We eat mostly fat, protein, and carbs from vegetables.

      Thanks for the comment.

  2. Lydia says

    I have a response idea to Michelle with the child with a cold and super-souring milk. It sounds like, from the phrasing of the question, that ONLY the sick child’s milk is going bad, and the souring is not affecting the other family members; it also sounds like the milk is being warmed intentionally, perhaps on the stove to take the chill out, instead of being left at room temp for a certain period of time to warm up, in which case my guess would be that there isn’t enough time for the beneficial organisms to be overly souring the milk in the short amount of time that it takes for her to drink it (even when she drinks it cold).

    From my courses in herbal and natural healing, I know that while this child’s body is fighting off the cold, it does so by eliminating it through one or more of four channels for this purpose: bowels, kidneys, skin, and lungs. With a cold, it is very often centered in the head and chest, and these pathogens are coming right out with her breath and saliva, which are getting into the extremely virile environment if raw milk, warm or cold. Isn’t it more likely that she herself is souring the milk, than that there is a problem at the farm? She is probably contagious, and instead of infecting other children, she is infecting her live milk. My recommendation would be to stop her milk drinking entirely until she gets over her cold, and keep dairy intake to butter and perhaps cheese. It would not go amiss, though as beneficial as dairy is, to keep her off dairy altogether until she is well again, and get her nutrients in other forms. Butter would still be ok, though.

  3. krista says

    One of the questions was about sourdough breads and the person mentioned that they were sensitive to yeast. I was wondering if sourdough is something that they are able to eat despite the yeast sensitivity?

    • says

      Krista — Good point. I wondered that as well. I assumed from her question that sourdough yeast was okay, but store-bought yeast not. However, that might not be the case. It depends on the person.

  4. Karla says

    Thanks for the great ideas Wardeh! Now time to start working them into my life!

    I actually found this ebook just a couple days ago.

    The Everything Beans Book by Katie Kimball

    http://www.amazon.com/gp/product/B008CKIQX8/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B008CKIQX8&linkCode=as2&tag=kitchestewar-20&l=as2&o=1&a=B008CKIQX8

    Although she does not suggest using an acid while soaking. I didn’t get a chance to look at the links that supported this.
    I have just started reading it and looking at some of the recipes.

    Looking forward to another new cooking adventure. SO much to learn!
    ~Karla

  5. says

    Just wanted to let you know, in case you didn’t, they did discover GMO wheat in Oregon state a few weeks ago. The implications have been huge, as Monsanto was supposed to have terminated all GMO wheat years ago, but obviously hasn’t. As a result, Oregon lost 80% of it’s wheat export business as other countries won’t take GMO. They are suing Monsanto, which will be interesting to see if our government will finally wake up and stop protecting GMO companies. Loved all the info and finding like minded folks. :)

      • Melissa K. Norris says

        Hey, we’re neighbors! I’m in WA state. If you ever come to the west coast in Skagit County, you’ll have to let me know. We’d have a blast playing in the garden and cooking dinner. Plus, Cascadian Farms is just up the road from me.

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