Thursday was rye day. I was looking forward to this one because my doctor, Daphne Miller, has turned me on to some great recipes using rye flour in her book, The Jungle Effect (a good read). My favorite is the Icelandic rye pancakes with blueberries, and I’m looking forward to eating those next weekend.
In the meantime, I needed to eat something that was strictly rye, so I went the porridge route again since it’s made with water and salt. The Rainbow Grocery co-op here in San Francisco stocks cracked rye pumpernickel flour, which is stone-ground rather coarsely and makes a nice, hearty porridge. I cooked up a bunch in the morning and enjoyed my three portions throughout the day.
Given my northern European roots, I wasn’t too surprised to learn that my body agrees with rye. The only thing I noticed in the three days after ingesting it was a slightly itchy scalp, and since that’s not a symptom I normally have, I'm hoping it was unrelated. Passing the rye test is great news for a few reasons: 1) It’s a great healthy grain that has a lot of nutrients and doesn’t send your blood sugar levels through the roof, 2) It’s in Dr. Daphne’s tasty recipes, and 3) It appears that I’m not allergic to gluten, which is a very good thing.
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