Ziggy587 wrote:I love oatmeal! But oats are gluten, too. Though I've been told that wheat is the worst. And that's what most breads, cereals and pastas are made from.
While the oatmeal is laced with gluten, it's also got enough soluble fiber to clean out your intestines. With some moderate exercise, unless you have a severe allergy, a person would burn the energy the meal provided with no problems.
Ziggy587 wrote:Here's an interesting fact I recently learned: Back in the day before all the big companies owned everything, when bread was made from family bakeries, the bakers would ferment the dough for up to 8 hours. This would actually change the gluten protein to be more digestible. These days, it's all about how many loafs of bread can be made and packaged and sent out. They don't ferment the dough like they use to, and as a result, it becomes worse to eat.
Traditional Jewish Rye. Look for it. Try it. A very firm and dark rye bread and very different from, say, WonderBread. (Just
try to compress rye bread. Good rye fights back and
wins.)
AdamGomez1987 wrote:I believe I read somewhere in the 50's that bacon and eggs is a well balanced breakfast and now since popular medical science is changing POV, they're having different outlooks on that, especially with the yolk.
Ah, the old
bash joke about the
history of
medicine.
My scheduling skills have died of dysentery; I hope to visit at least on a monthly basis.
Still, don't forget to tip your waitress.