<<Disclaimer: Verify this information before applying it to your situation.>>

This is very interesting to read. I was particularly surprised to read that
a number of people are discomforted by rice [corn too, but then almost
100%of the corn in the US is GMO, so it should not be surprising that folks
like us are reacting to the corn.

For folks who do not wish to go on the no-grain diet completely but would
wish to keep some grains on, I think this quote from Nourishing Traditions
by Sally Fallon will be insightful:

"The well-meaning advice of many nutritionists to consume whole grains as
our ancestors did and not refined flours and polished rice is misleading &
often harmful;for while our ancestors ate whole grains, they did not consume
them as presented in our modern cookbooks in the form of quick-rise breads,
granolas............ Our ancestors, and virtually all preindustrialized
peoples, soaked or fermented their grains before making them into porridge,
breads, cakes and casseroles.....

All grains contain phytic acid (an organic acid in which phosphorus is
bound) in the outer layer or bran. .....Soaking allows enzymes, lactobacilli
and other helpful organisms to break down and neutralize the phytic acid. As
little as seven hours of soaking in warm, acidulated water will neutralize a
large portion of phytic acid."

-Anjali
Www.foodsniffr.com <http://www.foodsniffr.com/>

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