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>What do you fill up on when your body will not tolerate corn or rice in
>your recipes?  Thanks.
 
I can eat corn but cannot tolerate rice.  What is left?  Potatoes, millet
(when allowed), quinoa, soy (if tolerated), amaranth, garbanzo flour,
bean flours, tapioca flour ...
 
Personally, I love potatoes, and I probably eat them six times a week.
 
Jenny Rackley
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