Gravy vs Roux

[Shami-Amourae]

Set in my ways, tho if I am ever near a health store, I may pick up a bag.

I buy my rice in 20 pound bags, jasmine rice, love it.

But I also use and like flour, both white and whole wheat, and use as needed to satisfy my taste bud cravings.

Have used both making gravy, whole wheat gravy is totally different and not all people like it because of the texture.

I've gone to brown rice exclusively. I also ferment/sprout all my rice before I cook it.



Brown rice is alive. White rice is dead.

All grains/legumes have this chemical called phytic acid which is an anti-nutrient. It removes nutrients from your body, acts like a mild poison, messes with the digestive tract, and increases chances of flatuence. That's why if you ferment/sprout beans you'll get no gas after eating it.

Oh yeah, if you do fermenting, use a good salt like RealSalt or Himalayan salt. Kosher salt should work too, but most sea salts aren't alkaline so I try to avoid those now.

More on rice (confirms what I said.)