Comments on: Questions

By: Wardeh

Wardeh — Wed, 17 Mar 2010 23:40:40 +0000

Janice -

She was off gluten for 1-1/2 to 2 years before we introduced it in the form of sprouting, then soaking, then sourdough. I wish I could tell you our experience would be true for all – but everyone is different. Have you tried introducing gluten yet? Have you looked into the GAPS diet? From what I’ve heard, it is very helpful for those with more severe intolerances. I hope you’ll keep in touch and let me know what you decide to do/try!

By: Janice

Janice — Wed, 17 Mar 2010 23:23:00 +0000

I read somewhere that you had cured your child’s gluten issues. How long did it take before gluten was tolerated? Do I need to be on a gluten free diet for a long period of time before trying to eat any of the soaked grains? Currently, I am baking with only almond flour or coconut flour. My children like most of the things that I have been baking, but I would like to incorporate some ‘regular’ (wheat) baked goods now and then, if possible.
Any help would great. Thanks!

By: Wardeh

Wardeh — Sun, 14 Mar 2010 23:13:22 +0000

Neil – any beans! (except soy beans, which should be fermented)

By: Neil Kennedy

Neil Kennedy — Sun, 14 Mar 2010 22:43:25 +0000

Hi
What beans are the best to make soup?

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By: Wardeh

Wardeh — Wed, 03 Mar 2010 21:43:34 +0000

Michelle – Yes, it does harden! It is hard and whitish like shortening.

Jen – If you do skim the fat off, use it for sauteeing or some cooking. Or leave it in your soup – that’s what I usually!

By: Jen

Jen — Wed, 03 Mar 2010 20:30:20 +0000

Question about fat…
So, usually when I make chicken stock I put it in the refrigerator over night so the fat will rise to the top and I can skim it off and throw it away. Are you saying that if the chicken is raised on pasture that I should not skim the fat off, just keep it in the broth for the soup?
Thanks,
jennifer

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