Submitted by Guest Writer on 22 March, 2006 - 6:50pm
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I would love to eat whole wheat bread and reap the benefits of its many nutritional components, however, I am terribly allergic to whole wheat bread, and for that matter most grains, bran, etc. I am not however allergic to white bread. Do you know of any substitute for people with allergies or any way to gain the nutritional benefit of whole wheat bread without actually eating it.
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sensitivity to bran
So many of us have eaten processed foods, number 1 being white flour:in which this has occured for generations leaving our body sensitive to the bran in whole grains. If you are one who is trying to use whole grains try the hard white wheat verses the hard red wheat it has less bran making it easier to digest. Most people have been able to use this straight across with out any problems. If you are still nervous slowly build up your body to the use of whole grains using half white flour half whole wheat gradually increasing more whole grain until accostume to the use of whole grains.
hokum
You cannot reduce sensitivity to an allergen by "slowly building up" exposure to it. On the contrary, this will *increase* sensitivity. At the end of that road lies anaphylactic shock.
(Don't believe it? Go roll in a little more poison ivy every day and see if you stop getting the rash.)
Grain substitutes
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