Nature, I think you are uninformed regarding the history of wheat culture. The genetic change in commercial wheats over the past 150 years is immense, as compared to the many centuries before during which certain populations gained their adaptations to eating it as a staple. I have lived in an epicenter of Lyme's and other tick-borne diseases for many years and been very active outdoors in prime habitat and have not been very careful in checking for ticks/tick bites. So it is not only merely plausible that I am infected but it would be rather remarkable if I was not. I was diagnosed by naturopathy. In a few months depending on how I feel I may get blood tests.

I've been playing around with a white cake version of this for cupcakes. It's bake sale season around here and cupcakes are always a big seller. The problem I kept running into was texture. My 15 yr old said it tasted like cornbread, meaning a coarse texture. I ended up using cake flour and superfine sugar and that seemed to do the trick. The original recipe calls for all purpose flour so I got out my scale and weighed an equal amount of cake flour (125g/cup). I'm not sure on the substitution ratio in cups of cake flour for all- purpose. I also added in about 1/3 c of sprinkles to make them funfetti:) This is my version of the recipe Vegan Cupcakes from allrecipes. This is definitely not vegan anymore. 2c all purpose flour (I used 250g cake flour) 1 1/2 c buttermilk 1 c superfine sugar 2 t baking powder 1/2 t baking soda 1/2 t salt 1/2 c oil 1/2 t vanilla 1/2 t almond extract Preheat oven to 350�. Line 18 muffin cups with liners. In large bowl whisk together flour, sugar, baking powder, soda and salt. In separate bowl whisk together buttermilk, oil, and extracts. Pour into the dry ingredients and mix just until blended. Spoon into muffin cups and bake 15-20 minutes.

It is my understanding the cooked and cooled potatoes should NOT be reheated in order to maintain the resistant starch. The resistant starch "escapes" or "resists" digestion in the small intestine and is digested in the large intestine where it is treated more like fiber than a starch. It's not a chemical reaction, it's a starch reaction, which affects the blood glucose. There are pasta products being made with resistant starch and the product is resistant to any changes from heat, and can be consumed hot. Adding potato starch to mashed potatoes offers the same benefits. Perhaps adding hi-maize resistant starch or potato starch to hash browns would do the same thing (just speculating). However, this doesn't help with the nightshade issue, but the glucose issue associated with potatoes. I'd suggest looking at recipes using cauliflower as a potato substitute. You can make cauliflower hash browns, mashed cauliflower, and cauliflower "potato" salad. You can also make sweet potato hash browns since sweet potatoes are not a nightshade plant. If you want a new twist to potato salad, try Martha Stewart's recipe for Chilled Sweet Potato Salad (linked below.) Low-carb cooks have made cauliflower a great substitute for potatoes, if you've never given cauliflower a try. Dana Carpender's Low-Carb Cookbooks have a number of recipes in them, and you can find many of her recipes on-line. -Grainlady Here is a link that might be useful: Martha Stewart - Chilled Sweet Potato Salad

Through much of my lifetime in a state with a lot of diversity and Chinese inbound immigration, male Chinese immigrants to the US were rarely taller than a few inches over 5 feet. They were noticeably shorter than everyone else. I saw the same on numerous trips to Asia in the 70s. I remember riding on a public bus up to Hakone Lake in Japan for which the space between the seat back and the front of the seat in front of me was too small for my legs to squeeze in so I couldn't sit, but the ceiling of the bus was too low for me to stand upright. All because of the people being short. I remember walking around cities in Japan and also in Hong Kong and feeling like a giant even though I'm just a tad over 6 feet, the locals were short. I remember visits to Spain, Italy and Portugal in the 1970s and wondering why everyone was so short. I suspect I'm much more familiar with all of these cited areas during these years. I had friends when growing up whose families were of Southern European origin. Whose parents (some foreign born) were short. Whose ancestors came here because they were starving. Ever run into a tall Sicilian immigrant in the US in the 50s-80s? I never did. Later generations here are much taller for peoples of all origins than their ancestors who left lands where people were malnourished. Same is true in their home countries too, nutrition has improved and, in the case of China and other parts of SE Asia, fewer famines and starving people. Diets with inadequate calories and so lacking in proper nutrition as to stunt the growth of children and people well into adulthood are not healthier. I'm not going to argue with you, you seem to argue just to argue. Those are my REAL experiences, you can be silly and dispute them as you tend to like to do. Come up with a different explanation and tell me I didn't see what I saw.