Re: Good guess!
#152960 - 02/22/05 03:59 PM
|
|
|
|
Sand
Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)
|
|
|
So, graham flour is less of a trigger than regular whole wheat flour because it's ground more finely making it easier to digest AND in graham crackers the graham flour is pretty well "hidden" in the refined wheat flour which is a soluble fiber that "cushions" the whole wheat-ness. Makes sense. Thanks.
--------------------
[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
Print
Remind Me
Notify Moderator
|
|
|
that this all started because Harmony had trouble eating graham crackers. Maybe, like me, she's buying Nabisco and should be buying Keebler to avoid the HFCS. I wonder though - if someone is super-sensitive to whole wheat, maybe the graham flour, even though more refined and buried in soluble fiber, could still be a trigger.
Like you, I hope Heather will weigh in. It feels like she's not on the Boards very often, but I imagine she'll wander by eventually. And there's no hurry - except for poor Harmony who needs to know why her pie crusts are so hard on her. In the meantime, my DH has offered to eat the box of Nabisco grahams I just bought and I think I'll let him - at least until we hear from Heather. 
--------------------
[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
Print
Remind Me
Notify Moderator
|
|
|
Depending on the recipe, the crusts could also have too much fat in them. Just because something is safe ingredient-wise doesn't mean that it's SAFE. I don't know what recipe you're using, Harmony, so maybe you can weigh in on this too, but since graham crackers have fat of their own, and then you typically add margarine, which is pure fat... there's a possibility that it's just too high in fat for someone who's sensitive to it. And we haven't even talked about what kind of filling she's putting in it yet.... 
Print
Remind Me
Notify Moderator
|
|
Posts
