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  1. Norma Jean Gaston
  2. Disease Specific
  3. Wednesday, 29 March 2017
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I have just begun trying to follow your startch smart suggestions, but am needing some suggestions for gluten free whole grains acceptable for those who are celiac and also pre-diabetic.  Thanks so much for all your help!!

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Deborah Accepted Answer Pending Moderation
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Until Dr. Carney has a chance to answer your question Norma Jean, I thought you might be interested in my experience.  I have been thriving on a gluten-free vegan diet for decades.  The whole grains I eat regularly are teff, millet, sorghum, quinoa, buckwheat (NOT related to wheat) and all colours of rice.  

These are excellent for people who want to normalize their blood sugar because they are low in fat & high in the complex carbohydrates that help us optimize our insulin sensitivity.  For more on that, please read on the following link what Dr. Michael Greger has to say about diabetes (which includes prediabetes).  There are also links in the article to numerous short videos you may also find helpful.  :-)

https://nutritionfacts.org/topics/diabetes/

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  1. more than a month ago
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Sean Carney Accepted Answer Pending Moderation
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Thank you very much Deborah.  I also have been living well for years without Gluten. :-)

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Norma Jean Gaston Accepted Answer Pending Moderation
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Thanks so much Deborah! You are appreciated! Do you mind if I ask how you feel about sugar issues when eating potatoes?

  1232 Brookside Dr, Hurst, TX 76053, USA
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Deborah Accepted Answer Pending Moderation
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Norma Jean, I tend to avoid potatoes (mostly) in favour of sweet potatoes.  To me, most regular potatoes have a bitter flavour that I find unpleasant.  My understanding is that the bitter taste is the solanine common among the Nightshade family of veggies: tomatoes, potatoes, peppers & eggplant.  I seen to be one of the group of folks who do better with less of these foods.  Thankfully, I can choose yams or squash, or whole grains instead.  We are so fortunate to have choices when it comes to foods!  :-)  

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Norma Jean Gaston Accepted Answer Pending Moderation
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Thank you Deborah! I had the same feeling about white potatoes, so I will go back to my sweet potatoes!

  1232 Brookside Dr, Hurst, TX 76053, USA
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Norma Jean Gaston Accepted Answer Pending Moderation
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Sorry, sent too soon! Deborah I meant to ask about how you use sorghum, teff, millet, and buckwheat? I've only been eating brown rice, quinoa, oats. Thanks!

  1232 Brookside Dr, Hurst, TX 76053, USA
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Deborah Accepted Answer Pending Moderation
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LOL!  No worries Norma Jean!  I press send too soon sometimes too.  :-)  

All of those grains can be ground into flour and used in gluten-free baking, if you want to do that.

I rarely bake though, so I usually serve them as the starch for lunch or dinner; or slow-cook them overnight for our hot breakfast cereal.  

I find that 1/3 cup sorghum, or millet or buckwheat with 2 cups of water makes a good amount per person for breakfast.  

Whole grain teff is VERY tiny... the size of a pencil dot... so it cooks better in a pot on the stove as one might do rice or oatmeal.  For it, I use 1/4 cup per 2 cups of water per person.  

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Sean Carney Accepted Answer Pending Moderation
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It makes me SO happy to see our members helping each other out. :-)

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