Not Celiac but Can’t Eat Gluten?

The Westin A. Price Foundation ( is a wonderful source of information pertaining to healthy living.  One of their home economists, Sarah Pope, has a series of videos with clues about preparing foods that support us and our nutritional needs rather than tearing us down.  One of these discusses the preparation of wheat and other gluten grains for breads in such a way that the gluten is not an issue for many of us who have had that problem.  The trick?  Preparing the grains slowly by soaking them to get rid of the phytic acid.  Ms. Pope does a lovely job of describing this and demonstrating the technique.  Check out her other videos as well.  And if you are unfamiliar with the foundation, now is the time to take advantage of the wealth of nutritional support they provide.

About Cathie Lippman, M.D.

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