Yeah, I agree, Jack, brown rice is tasty but isn’t the same as white, especially when paired with certain foods. I prefer brown rice strictly as a side or alone.
I’ve had my wheat allergy for many years but noticed that I could eat white flour occasionally. A white-wheat-heavy meal, say pasta and bread, would give me congestion — worth it every once in a while. Mostly, I tried to limit myself to small amounts spaced out, so I wouldn’t be bothered much. My body handled whole and ancient grains better — very little reaction.
Then, it all exploded, right along with Coronoa! At first, because it was spring, I thought it was seasonal airborne allergies. We had a strange spring — came and went 3 times. Plants that typically bloom only once, blossomed 3 times. I blamed my misery on spring.
But, when spring became summer, I continued getting worse and knew something else was happening. Figured out the wheat connection. Now, I eat none. Plan to stay on a strict wheat-free diet for a year, then will try introducing small amounts — maybe. Not sure.
I like seasoned tofu of all styles, too. I use tofu crumbles for my chili because they have the consistency of hamburger, giving you the same “mouth feel” as meat chili. I discovered that the only thing I missed about meat is the consistency it adds to some dishes. Not the taste — the “mouth feel”. Find a vegetarian option and you’re good to go. They also work well for tacos and pasta sauce.
