Comment: My experimental raw green pasta sauce
Submitted: Thursday, Feb 28, 2013 at 19:58
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Member - John and Val
I applaud your culinary inventiveness Michelle, keep at it and you'll be on a winner!
On a purely philosophical note though, I note that grains like spelt, emmer and einkorn wheats (which were simply the ancient original kinds of wheat) are now sought after as gourmet/beneficial foods. But they are all much lower yielding varieties than modern wheat requiring a greater area of agricultural land to produce a similar quantity of grain. I wonder then, in a world supposedly short of food, whether we should become too keen on eating these low yielding varieties? Just a thought?
Cheers,
Val
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Reply By: ExplorOz - David & Michelle - Wednesday, Mar 04, 2015 at 01:18
Wednesday, Mar 04, 2015 at 01:18
Thanks for your comments
John & Val. Your point on lower yeilds is reasonable and no doubt one of the pros for GMO. I am sitting on the fence with my opinions about GMO foods. My situation is I have developed a much more sensitive system since I have removed processed carbs from my system almost completely over the past 2 years. I struggle to feel "right" if I attempt to eat some breads so I just don't bother. The spelt pasta was an experiment for me to see if other grains were more digestible/palatable. When we discovered quinoa a few years ago, we all loved it. I made some awesome buckwheat, almond meal, flax meal and egg white pancakes on Saturday morning - despite great trepidation from the family when they were served (with berries and real maple syrup) they went down as a major hit. And now I can enjoy the family's fav weekend treat without the terrible bloating that the white flour version were giving me.
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