Knowledge Base > Deb Kennedy, PhD - Culinary Medicine: A Focus on Grains
Deb Kennedy, PhD - Culinary Medicine: A Focus on Grains
This event was on
Thursday, October 03, 2024 at 11:00 am Pacific, 2:00 pm Eastern
Join Dr. Deb for this engaging session where she takes whole grains from the clinic to your plate. She delves into culinary medicine with a focus on the vital role whole grains play … Read More.
Question:
I'm wondering if you have any opinions on using an alternative flour like Einkorn (stone ground) compared to the dwarf wheat flour (machine ground)?
— Amy Helmick
Answer:
I love the stone ground breads and there are different types of wheat you saw on that list, how many different types of wheat there are. And I just would say definitely play around with 'em. Um, you might be getting to the whole issue of gluten and you know, maybe the eye corn and the dwarf isn't gonna affect me as much. And one of the reasons for that is because we're eating so much more gluten than we ever did in, in our existence. Um, and that's part of the reason why we're reacting. Um, and in Europe I hear a lot of people go there and they don't have a problem with some of the wheat. So try it out both from a health perspective and a deliciousness perspective.
