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TELLITFORWARD SparkPoints: (10,826)
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2/7/11 8:07 P

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Well, I fixed the farro yesterday, and combined it with black beans and green chilies. It was delish! I didn't have problems with it. I don't handle kamut well, though.
I made some 100% buckwheat spaghetti last week which everyone liked. It's trial and error.
I know that if I had celiac, I wouldn't eat any of the stuff I try.

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Heather Cortez
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2/7/11 7:31 P

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Have not eaten it so far but I do know that I can't eat sorghum since it does the same thing that wheat does to me.

Dorothy





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2/6/11 7:43 A

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Not me Kathy

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2/5/11 9:44 P

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Are there any team members out there who do not need to be totally gluten free? I can eat spelt, and am wondering about farro. In my reading, some say it is another name for spelt, and some say it is emmer. I know it is the grain from which our modern wheat descends.
I am curious, because in Germany and other countries, many with gluten sensitivities eat other grains. Have some of us just become intolerant to wheat because of what has been done to it?
I eat mostly gluten free, but do enjoy spelt bread and pretzels with no problem. I know I'm very lucky, and wonder if there are others in my shoes.
Thanks, and God bless.
Kathy

"It is only with the heart that one sees rightly; what is essential is invisible to the eye."
Antoine de Saint Exupery: The Little Prince


"To the world you may be one person, but to one person you may be the world."
Heather Cortez
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