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14 years ago
Carol the Dabbler
As aquadecoco says, Larabars are not all raw. Even their labels admit that some of the bars are only 60-90% raw. Maybe the other flavors used to be 100% raw, as the label still implies, but not anymore.
I got to wondering whether the requirement that California-grown almonds must be pasteurized has had any effect on Larabars, so I emailed them, and got this reply: "Almonds are dry stea
Forum: Recipes and Food Preparation 14 years ago
Carol the Dabbler
I've actually been 100% raw for just over a year now, but didn't start growing the buckwheat greens till about three months ago.
You're fortunate to have realized immediately that the sun was a factor. I think one reason that my symptoms are taking this much time to go away is that I didn't realize that for a couple of months, so I kept going outdoors. (I didn't turn red, just got a pins-and
Forum: Living and Raw Foods Discussion (Vegan) 14 years ago
Carol the Dabbler
How do you make your sweet-potato chips, Healthybun?
Forum: Living and Raw Foods Discussion (Vegan) 14 years ago
Carol the Dabbler
That's a perfect description of the early symptoms! I'm so happy for you, getting over it in only two weeks! I've heard that it takes some people a month or two. Did it take you a while to figure out what was causing your "lobster skin" the first time? And were you continuing to eat the buckwheat sprouts/greens during all of that time?
By the way, When you say green buckwheat spr
Forum: Living and Raw Foods Discussion (Vegan) 14 years ago
Carol the Dabbler
I like slightly-sprouted buckwheat groats (i.e., with a "tail" only about as long as the groat) -- the taste even reminds me a little of potatoes (but mind you, it's probably been three years since I ate any potatoes to speak of). I suspect you could throw them in the blender and come up with something resembling mashed potatoes, but I haven't tried that so far.
My current favorite
Forum: Living and Raw Foods Discussion (Vegan) 14 years ago
Carol the Dabbler
When I first went raw, just over a year ago, I lost a lot of weight -- which I was NOT trying to do, because I was already skinny. I finally stopped losing weight, at least, but couldn't seem to gain any back. I particularly wanted to put on just a little bit of fat, because I apparently had none at all, and that just isn't healthy -- fat is essentially one of a person's endocrine glands, becau
Forum: Living and Raw Foods Discussion (Vegan) 14 years ago
Carol the Dabbler
Thanks for your input, Healthybun! You're the first person I've "met" who also suffered from fagopyrism. Are you OK now? How long did it take for your symptoms to clear up?
Forum: Living and Raw Foods Discussion (Vegan) 14 years ago
Carol the Dabbler
Some places do carry buckwheat groats, but just call them buckwheat. If it's a little triangular putty-colored dry thing, that's a groat. The only question then is, is it raw? If it's been toasted, they'll usually say so on the label. Or if it's in a bulk bin, you can smell it -- raw will have very little odor, whereas toasted will smell sort of like coffee. You can tell for sure if they're
Forum: Living and Raw Foods Discussion (Vegan) 14 years ago
Carol the Dabbler
madinah Wrote:
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> Sweet fruit and greens do not mix well
I do generally prefer to use berries, pears, and other not-so-sweet fruit in my green smoothies, but that's because of nutrition and flavor. And if the mix turns out a little too tart for my taste, I have no qualms about throwing in half a banana -- or even a whole one.
It
Forum: Living and Raw Foods Discussion (Vegan) 14 years ago
Carol the Dabbler
liponeer Wrote:
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> I'm still trying to figure out if eating lots
> of fruit is going to work out. I don't like
> "salad", especially the salad form (attempting to
> spear little flat pieces of leaf with a blunt
> instrument). I like collard greens. I like
> cabbage. I like broccoli. I like lettuce if it's
&
Forum: Living and Raw Foods Discussion (Vegan) 14 years ago
Carol the Dabbler
Right, eating a lot of buckwheat greens on a regular basis can cause one's skin to become acutely sensitive to the yellow-green part of the visible light spectrum, so that it will turn red and itchy when exposed to direct sunlight even through a window, and may tingle and/or remain somewhat numb for days afterward. Here's a good article: . Human consumption of buckwheat *greens* is so new that
Forum: Living and Raw Foods Discussion (Vegan) 14 years ago
Carol the Dabbler
You're welcome, Lisa. Making Rejuvelac is very easy. Here's how I do it: Fill a sprouting jar about 1/4 full of any dry grain and sprout it as you would sprout any other seed. When the "tail" is about as long as the grain, fill the jar with water, cover with a cloth to keep dust out, and let it sit at room temperature for about two days. (The bubbles you see during this time are a
Forum: Living and Raw Foods Discussion (Vegan) 14 years ago
Carol the Dabbler
lisa m Wrote:
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> just thought I'd give a mention to Rejuvelac since
> it seems on topic here. I've been thinking about
> it today, seems cool to be able to use the soak
> water since it's so nutritious. Here's a
> website:
>
>
>
> and apparently you can make it from other grains
> such as quinoa e
Forum: Living and Raw Foods Discussion (Vegan) 14 years ago
Carol the Dabbler
leafdrinker Wrote:
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> I'm .... hoping to
> grow buckwheat lettuce and sunflower, so that most
> of my chlorophyll can come from my own growings
> rather than relying on several-day-old leafy
> produce flown across the country ....
That's exactly the way I look at it -- BUT please go easy on the buckwheat lettuce (aka b
Forum: Raw Diary - Your Personal Experience 14 years ago
Carol the Dabbler
Yum, durian! My mother-in-law (who is from the Philippines) shared some with us once, and I really had to restrain myself to keep from eating the whole thing all by myself!
I've tried sprouted grain all sorts of ways, and the most digestible for me is crackers. I think this is because thoroughly chewing the dry cracker allows me to mix in more of my saliva with the starch than would be pos
Forum: Living and Raw Foods Discussion (Vegan) 14 years ago
Carol the Dabbler
Buckwheat-green juice can cause the problem, yes, but so can buckwheat-green smoothies -- take it from one who's been there (and is still recuperating). Do check out the link to Gilles Arbour's article (in rawmark's post above) -- it's the most helpful information I've found on this subject.
Minimally-sprouted groats (i.e., with the tail about as long as the grain) should be fagopyrin-free --
Forum: Recipes and Food Preparation 14 years ago
Carol the Dabbler
I was eating up to a pound of buckwheat greens every day in my smoothies and started to develop symptoms within a couple of weeks. The symptom that finally enabled me to self-diagnose my fagopyrism was that my skin would turn red and itchy where it was in direct sunlight EVEN THROUGH A WINDOW!!!
Here's a link to the most helpful article I've found on the subject:
I plan to continue growin
Forum: Sprouting and Organic Gardening 14 years ago
Carol the Dabbler
Right, it's apparently the green parts that contain the toxin. I was eating up to a pound of buckwheat greens every day in my smoothies, and started developing symptoms of fagopyrism (i.e., photosensitivity due to eating buckwheat greens) within a couple of weeks. If the groats are only minimally sprouted (until the tail is as long as the groat, say), they should be OK, but if you want to play
Forum: Sprouting and Organic Gardening 14 years ago
Carol the Dabbler
alive! Wrote:
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> I've read of people over-consuming buckwheat
> greens in their juices and developing problems.
> You can read about it on Sproutman.com Go to FAQ
> and click on trouble shooting. I don't have a
> juicer, so I do the smoothie thing and I'm pretty
> happy with that - so far.
Apparently, ANY method
Forum: Living and Raw Foods Discussion (Vegan) 14 years ago
Carol the Dabbler
I'm currently recuperating from fagopyrism -- which is the fancy name for eating so many buckwheat greens that you have to stay indoors all the time (and out of the sunlight, even there) like a vampire or else your skin will turn all rough and pink and itch till it drives you crazy. Took me a few months to figure out what was doing it -- like Gilles Arbour (see link in rawvnessa9's second post a
Forum: Living and Raw Foods Discussion (Vegan)
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