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Date: | Wed, 2 Aug 2000 16:52:03 -0700 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Hi there,
I have just read in a cook book that manioc root, also known as
Cassava, is great for making dumplings, breads and fritters, because of its
high gluten content. I have been eating buns made from manioc for a few
days and am having worse recations everyday. Does anybody know anything
about this stuff? I have also changed a few other things in my diet, but
I'm sure they have nothing to do with my reactions
Need to know real soon!
Ron, Canada
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