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Bella wrote:This is probably a real basic question with a very easy answer but I'm feeling a little slow in the brain today.
I'm drifting away from "processed" grains such as whole wheat pasta and bread (still good for you, not questioning that but not MWL) but this morning, it dawned on me that the sprouted breads (etc.) that I've been eating have been "processed" to a degree. Would these be considered the same as the whole wheat breads or completely acceptable in the view of intact whole grains?
KareninTN wrote:I also have a grain question, Jeff. What about "semi-processed" grains, like steel-cut oats or old fashioned rolled oats? Would their calories per pound be, say, halfway between intact grains and processed flour, or are they nearer one end than the other?
boardn10 wrote:BUt I thought that sprouted grains have not been ground up! They are just sprouted.
boardn10 wrote:Since I have to watch candida....maybe I should skip all of my sprouted grain breads and cereals.
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