Grains

[Moretta]

Which are the best to use?

I keep hearing alot about buckwheat not being a grain per say and alot of people are using it vs. grains ie. soft wheat berries and rye berries.

I have just purchased wheat berries and rye berries and regret it now since coming across this information about buckwheat. It seems buckwheat is much more better for us than the grains.

[Veganforlife]

Oh, I disagree. I love the wheat and rye. Alissa's got some RAWkin' recipes using both of those. The buckwheat makes a GR8 cereal (sprouted, then dehydrated), among other things. But I think you made a wise choice getting wheat and rye!!! ;)

[rawstrength]

Enjoy your wheat and rye :) . Some people are celiac/gluten intollerant, and cannot eat wheat and rye. For them, buckwheat is an awesome choice.
I enjoy wheat, rye, buckwheat, sprouted wholegrain rice, quinoa, amaranth, barley, millet, and many other soaked/sprouted raw grains. The grass from grains is wonderful, too, as a restorative juice.

[Veganforlife]

Enjoy your wheat and rye :) . Some people are celiac/gluten intollerant, and cannot eat wheat and rye. For them, buckwheat is an awesome choice.
I enjoy wheat, rye, buckwheat, sprouted wholegrain rice, quinoa, amaranth, barley, millet, and many other soaked/sprouted raw grains. The grass from grains is wonderful, too, as a restorative juice.

D'OH! Of course! I always forget about celiac/gluten interolerant folks...
rawstrength? you are one wise chicka!

[Moretta]

Thank you VeganforLife and rawstrength. Now I feel much better after your respones.

I actually have Alissa's Zucchini Bread in the Dehydrator. First time, making bread and sprouting. So we shall see how it turns out.

I thought people were using buckwheat more to watch their weights never thought about gluten intollerance.

[eachpeachpearplum]

Hi!

Both my kids are very (cooked) glutan sensitive. After several years of eating raw I tried introducing sprouted grains (in moderation) and they are both ok with it - again not all the time!

Our fave's are Kamut, spelt and oats. Veganforlife mentioned Alissa's grain reipes and I second these! Also, have a look at a recipe I posted in the thread below (post #52) using a blend of kamut & spelt!

http://www.rawfoodtalk.com/showthread.php?t=9872&page=4

Cheers,

EPPP

[raweater]

There are much more gluten intolerant people than was perivously thought. Many diseases that were thought to be of unknown cause or genetic have been found to be caused by gluten.

Here is a NaturalNews article that talks about it:
http://www.naturalnews.com/022122.html