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  • June 13, 2013 at 12:53 am #8481
    Molly
    Participant

    Dr. O,

      Listened to you video tonight, very interesting and a lot of info.

    One question though, really have many but would take a book to ask all of my questions.

    anyway You said something about Flax Seeds, that there not good to eat, yet we’ve been

    eating flax seeds with bananas from you recipe in your 1st cook book, because it the only

    cereal we know to eat.  Can you get me more info why we can’t eat flax seeds now and

    what can we use to replace it. Or a new cereal receipt that you might know.

    Thanks,

    Molly

    July 7, 2013 at 12:46 pm #10315
    Peter Osborne
    Keymaster

    Molly,

    It is not that you cannot eat flax seeds.  I just don’t recommend them as a staple food in the diet.  Seeds can be hard to digest and contain enzyme inhibitors that can be detrimental when consumed on a regular basis. 

    I would encourage you to move away from the idea that cereal is necessary for breakfast.  Try eggs, meat, fruit and vegetables in all of their varieties.

     

    All the best,

    Dr. OSmile

    July 8, 2013 at 2:39 pm #10319
    Molly
    Participant

    Thanks, Dr. O

    Always look forward to your replies.

    Also I know we’re not suppose to eat rice. Does that also mean Rice Flour Sweet & white and Brown?

    Thanks, again

    September 24, 2013 at 8:21 am #10340
    Peter Osborne
    Keymaster

    No rice flours of any kind :)

    January 23, 2014 at 10:22 pm #10357
    ShariLee Beynon
    Member

    Wow!  I thought rice was ok.  Rice flour is in so many gluten free recipes.  Can you give a short response about why it isn’t good?  Also, is it rice flour, or rice period?

    Thank you.

    January 31, 2014 at 10:49 am #10360
    Peter Osborne
    Keymaster

    Rice.

    Aside from the fact that it contains high levels of arsenic, please watch this video for the breakdown on some of the research: http://www.glutenfreesociety.org/video-tutorial/gluten-sensitivity-what-is-it/

    All the best,

    Dr. O

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