I’ve been in Phase 2 of the program for three weeks now, which I plan to continue for the rest of my life. It’s a healthy eating plan. In this phase I can begin to introduce certain dairy from sheep and goats or European cows that aren’t fed grains and corn. I can also introduce some grains like sorghum, and bake with coconut and almond flour. Wheat has always been off my list because of a gluten sensitivity, so I have used gluten-free flours. I haven’t tried sorghum as a grain, only as a flour, but I plan to. It’s available on Amazon, unless I can find it as a grain in stores like Sprouts.
Not all gluten-free grains are friendly
Now, after reading Dr. Gundry’s book and the chapter on grains, I’ve learned that not all gluten-free flours are good for the gut. Apparently, the grains, including brown rice, are processed with the hull where the lectins live. He explains that Asians have always removed the hull and only cooked white rice because white rice was “nicer” on the digestive system.
The same is true for quinoa, often touted as a healthy ancient grain from the Incas. According to his book, the only way to remove the lectins from quinoa is to pressure-cook it first! I haven’t tried that yet, but I do have a pressure cooker. I haven’t tried the sorghum as a grain, only as a flour, but I plan to. It’s available on Amazon, unless I can find it as a grain in stores like Sprouts.
Currently, I’m sticking with the vegetables and protein plan for 6 weeks with little to no dairy or grains. After that, I’ll test adding in some approved dairy and grains. One thing he mentioned when discussing wheat products is that sourdough bread is ok to eat since the fermenting process destroys the lectins in the wheat. So I can return to making sourdough bread using Anna’s Italian flour and organic sorghum flour after I complete the first 6 weeks.
I’ll write another update as I continue on this journey.