Whole Grain Porridge

Wheat is not ideal for candida people. If you haven't eaten a lot of wheat in the past (I don't know if it's as much a staple there in Africa as it is here, here most people eat at least 2 slices of bread a day on average) then you can go for it.

Bread can be an issue because of the fats/oils used. once cooked, they are often congesting. And ironically enough, if you're allergic to wheat or gluten, then WHITE bread is actually better for you than whole grain wheat!

What I mean by whole grains is the real thing not just in powdered/flour form but coarser, the same way that oatmeal is still whole. You know, like porridge?

There are fantastic hot cerals that are coarsley ground, whole grains rather than hulled. Bob's Red Mill and the Lundbergh's, who specialize with brown and wild rices, are my personal faves.

Before there was fast food, the common peoples ate porridge for breakfast and lunch and dinner. They supplemented this diet with whatever veggies and fruits were in season, fresh or dried meat when they could. the bulk of the porridge was flax, not wheat, because flax can grow anywhere, it's practically a weed. Tweet