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Originally Posted by Buehler445
That sucks nutsack. Shit, half my calories during harvest would go away if I couldn't eat wheat.
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That's how I felt when I was first diagnosed with a wheat allergy. It's hidden in so many foods too, like soy sauce. I was starvin' and dropped 12 pounds fast in a few weeks just from avoiding it. I wound up turning to potatoes when I rarely ate them before—I never ate chips, fries or mashed them. Just an occasional baked one and I mostly ate the skin. I even had french fried every day for lunch and still lost weight. I couldn't turn to corn as often as Dane, as I have to rotate any corn as I am sensitive to that even. But it is something I do rely on as a substitute starch or grain. I just limit it.
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I'm confused. Is it a corn-syrup type product? Sorghum isn't sweet. Unprocessed anyway.
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I really don't know much about sorghum, but I had a large jar of it as a sweetener at one time, that last nearly forever. It's a light brown syrup that's made from it. So I know it's made as a grain sweetener. How they do it is beyond me, but google is your friend here. It's like brown rice sweetener which is another grain based sweetener. Heck, if they can make sweetener from corn for corny syrup don't know why they can't from other grains or plants. None of those are exactly sweet unprocessed either, at least not like a sugar.