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So hard waking up this morning. I wasn't trying for a wheat challenge yesterday, but when i add up the sandwich, the flatbread, the nonalcoholic beer, and the fruitcake -- well, i guess i have indulged more.
I've been trying a sprouted grain bread because i think my wheat issue is a sugar/carb issue, and my impression is the sprouted grain might have less of the wheat carbohydrate/sugar structure than a whole grain bread might. It seems it's been OK: i haven't felt particularly different.
I didn't have much flatbread (not even the equivalent of a burrito wrap, i'd think) and just one bottle of nonalcoholic beer at dinner. I drank the beer wondering whether it was even implicated: if the sprouted grain bread was different, why not fermented grain beer?
The fruitcake is a lingering holiday treat (and truly delicious). But i'd also consumed a great deal of fruit compote earlier in the day: is this a sweets reaction?
And, of course, i could just be tired. The past two weeks have been very full, between intense planning meetings and a heavy cycle of Quaker evening commitments.
--==∞==--
Despite my slug like demeanor, i seem to be able to sent email and comments. Maybe the part of me that wants the comments to be just right is still asleep? I'm skipping Meeting.
A disappointing email to write: i don't think i can meet up with a friend back east in early March if i am to manage my resources well.
That career coach/recruiter i wrote about last Saturday has not replied to my email.
Sprouts: i'm at it again, this time with an "EasySprout" sprouter, and sharing the idea of making more out of recycled stuff with my sister. My mixed beans have had their 12 hour soak. Following the Sprout People's advice, i tried them all. They taste interesting after the first soak: i hope this evening they are a little sweeter. Then i read http://sproutpeople.org/seeds/mung.html and found that to do mung beans "right" (to produce what one sees in the grocery store) it's a different process than the other beans. It looks like i'll have "short and sweet" mung beans, which sounds just fine.
I've been trying a sprouted grain bread because i think my wheat issue is a sugar/carb issue, and my impression is the sprouted grain might have less of the wheat carbohydrate/sugar structure than a whole grain bread might. It seems it's been OK: i haven't felt particularly different.
I didn't have much flatbread (not even the equivalent of a burrito wrap, i'd think) and just one bottle of nonalcoholic beer at dinner. I drank the beer wondering whether it was even implicated: if the sprouted grain bread was different, why not fermented grain beer?
The fruitcake is a lingering holiday treat (and truly delicious). But i'd also consumed a great deal of fruit compote earlier in the day: is this a sweets reaction?
And, of course, i could just be tired. The past two weeks have been very full, between intense planning meetings and a heavy cycle of Quaker evening commitments.
--==∞==--
Despite my slug like demeanor, i seem to be able to sent email and comments. Maybe the part of me that wants the comments to be just right is still asleep? I'm skipping Meeting.
A disappointing email to write: i don't think i can meet up with a friend back east in early March if i am to manage my resources well.
That career coach/recruiter i wrote about last Saturday has not replied to my email.
Sprouts: i'm at it again, this time with an "EasySprout" sprouter, and sharing the idea of making more out of recycled stuff with my sister. My mixed beans have had their 12 hour soak. Following the Sprout People's advice, i tried them all. They taste interesting after the first soak: i hope this evening they are a little sweeter. Then i read http://sproutpeople.org/seeds/mung.html and found that to do mung beans "right" (to produce what one sees in the grocery store) it's a different process than the other beans. It looks like i'll have "short and sweet" mung beans, which sounds just fine.