Q and A: May 27, 2012

by Matt on May 27, 2012

Print Friendly

"Yes! Even Goggle Hasn't All The Answers"

Welcome to CHEESESLAVE Q and A!

Every Sunday, I answer your questions. I’ll answer as many questions as I can each week. If I didn’t answer your question this week, please check back next week.

Be sure to sign up for my email updates so you never miss a post:

Enter your email address:

1. Question: Help With Making Sprouted Flour Banana Bread?

Hi Ann Marie,

I was wondering if you could help me? I have been making your Sprouted Flour Banana Bread recipe, I’ve made it about 5 times, and seem to be having difficulty getting it to bake through. I have tried baking it at a lower temperature for longer but it baked for 3 hours.

I’ve baked it on a slightly higher temp and it burns on the outside before it is baked through. I am determined to master it as my 20 month old son loves banana bread (one of his first grains), do you have any suggestions? My oven is only 2 years old, a Miele, I’ve haven’t had issues with anything else (included using sprouted grains).

Thanks in advance for your response.


Hmm… the recipe works for me. Are you at a high altitude by chance? If so, that could be the problem. Google high altitude baking.

2. Question: Order Of Operations For Soaking & Grinding Flour?

Hi Ann Marie-

I have a question about the order of operations when it comes to soaking & grinding flour. We are a gluten-free family, and my son is also egg-free. I often make him buckwheat waffles. Usually, I soak the whole buckwheat grain for 12 hours, drain, then grind, add in the water needed in the recipe, and soak again overnight.

This week, however, I forgot the second step, and soaked the grain whole for 24 hours. I then drained it, ground it up, and made the waffles right away. Long story short, the texture of the waffles was much easier to work with when I did it that way (usually they are very delicate. Egg free breads/baked goods aren’t quite as sturdy), but I’m not sure if it’s better to soak the ground flour or if it’s OK to soak the whole grain instead.

Or maybe I’m just thinking too much!

Thanks for your time. Hope you are enjoying your weekend!


Sure, that is fine!

3. Question: Thoughts On Eating Sprouted Grains For Those Who Are Diabetic?

Hi Ann Marie,

I was diagnosed with gestational diabetes with my first child, and since having my first child, blood tests have indicated that I am borderline pre-diabetic despite having cut out refined flours and sugars from my diet over the past year.

Now, I’m in my first trimester with my second child, and thinking I’m very likely to get gestational diabetes again. I wanted to know if you know or have heard any testimonials about eating sprouted grains and their effects on those who are diabetic.

I have been very careful now that I’m pregnant not to go overboard on carbohydrates including not having excessive amounts of fruit and sprouted bread and natural sugars (honey, palm sugar). But if sprouted grains don’t have much effect on blood sugars (as Ezekiel’s sprouted bread claims), then I very much want to put properly prepared grains back into my diet because my body (or perhaps my growing baby!) seems to want them back.

Thank you so much for your time and for reading this email.



Hi, Candice,

I am not convinced that carbohydrates cause insulin resistance. Please see this post: Carbohydrates Don’t Cause Insulin Resistance.

I personally would not restrict properly prepared grains.

Are you taking your temperature every day? If it is below 98.6 on a regular basis (or below 97.8 upon waking), you may have metabolic issues, which can negatively impact digestion and cause nutrient deficiencies. Check out Matt Stone’s e-book, Diet Recovery.

Another good book to read is Hypothyroidism Type 2: The Epidemic.

Magnesium can also help with gestational diabetes, from what I have read. You might want to google gestational diabetes and magnesium. Also, read these posts:

Are You Suffering From Magnesium Deficiency?

How to Make Magnesium Oil

4. Question: Recommendations For More Nutrition In Baby Formula?


My baby is 4 months old now. I tried really hard for the first month to only brestfeed but she was not putting on any weight and very unsatisfied. I tried everything to get my milk supply up but finally gave into supplementing! I felt so horrible for having to give her formula but I just about wore myself out stressing over it!

She was a much happier baby once she was getting enough food. I do buy the organic formula (I know is still made with bad stuff) but unfortunately I do not have access to raw cream for the homemade baby formula.

I do add 1/4 tsp of the Natren Lifestart to her first bottle every morning and I also add 1/4 tsp of coconut oil to each 4 oz bottle given 5 times a day.

Any advice on what I can mix with her formula to help her get more nutrition would be great!

Should I not be using organic formula and maybe a different kind? Since she is four months now should I be adding more foods? Also I still am able to nurse her a few times a day so she is getting some breast milk.

Thank you in advance!


Hi, Brooke,

Don’t feel bad for not being able to breastfeed. It is hard for some of us.

I recommend making the raw milk baby formula instead of using store-bought baby formula. If you don’t have access to raw milk or raw cream, you can use organic whole milk that is pasteurized. Just kefir the milk before adding it to the mixture. You can also use pasteurized organic cream, that’s fine.

Here’s the recipe: Homemade Baby Formula.

Most babies can start getting solids anytime after 4-6 months. My daughter started eating solids at around 6 months. I did start giving her cod liver oil at 4 months, however.

5. Question: Advice On 4-Hour Body?

Hi Ann Marie,

I’ve followed your blog for a couple of years now, and have found myself on a similar trajectory of efforts to lose weight and shape my body. This morning I read your interview with the Food Renegade, and I’m so frustrated! And a bit worried about what I’m doing to my metabolism and my body in general. I’m writing in the hopes that you can help steer me toward some sanity.

Four years ago on the advice of a nutritionist, I eliminated dairy and gluten from my diet. In three months I had lost 30 pounds and felt great! Around that time I started experimenting with eliminating other foods, and since that time I have discovered sensitivities to eggs, soy, sugar, all grains, peanuts… I got to the point where the only things I could eat without seeing physical effects (inflammation and cellulite the worst offenders) was meat and vegetables.

Last month I started the The 4-Hour Body and saw results in the first week — whether from the slow-carb diet, or the Perfect Posterior exercises, I don’t know, but I finally leaped the hurdle into size 6 territory for the first time in a dozen years. But three weeks later my body seems to be rebelling, showing that same damn inflammation and cellulite on the thighs and hips.

Also, since starting the 4-Hour Body I’ve had to take magnesium regularly or else I have terrible restless legs. I noticed in your interview this morning that magnesium deficiency is likely with grain elimination.

You also caught my eye with the comment about little red dots — I have one on my belly and it did show up about four years ago, I think.

You said that you’re now focused on healing your hormones. How are you doing that? Is it just with more food, or are you taking supplements or any other regimen? Is there any other advice you can offer? I’m in the entertainment industry and can’t afford to gain much weight, but I am tired of being a size 6 who feels embarrassed of how her body looks out of clothes!

I’m rambling quite a bit here — thanks for getting this far — but I am just so frustrated and don’t know where to go from here.

Thanks in advance for any help or suggestions you can offer!



Magnesium deficiency can be associated with grain elimination — if you are eating whole grains, that is. Refined grains don’t contain much magnesium. If you’re eating a lot of beans and nuts, you might get enough magnesium.

I’m no longer a fan of the Four Hour Body, or any low-carb diet. See my post: Why I Ditched Low Carb.

I think low carb diets are a prison. When we eat low carb and/or any restricted diet, our thyroids downregulate and we can start having digestive problems as a result — in other words, we can start having food allergies we didn’t have before. When our thyroids slow down, we also have trouble losing weight. It’s a vicious cycle. Heal your hormones, speed up your metabolism, eat what you like, and you can eat more and not gain.

I recommend reading Matt Stone’s e-book, Diet Recovery.

6. Question: Opinion On Butter Oil Vs. Ghee?

Thank you so much for taking questions. I love your site. Tons of information that has really helped my GAPS journey.

I’ve been looking all over to find out why butter oil is better than ghee. I know there’s the higher levels of vitamin K2, but is it really worth it?

My husband and I get a lot of pasture raised ghee in our diet, so I didn’t think it would be worth the expense. What is your take on it?


P.S. I’m already taking fermented cod liver and skate oils.


The high-vitamin butter oil is highly concentrated, and it is raw. And of course, it’s from cows eating rapidly growing green grass.

If you can find grass-fed ghee, it is similar to the butter oil, however it is not as concentrated and it is not raw; it’s heated.

If you don’t have any cavities or other health issues that butter oil would help with, and you’re not planning on getting pregnant, you may not need to take the butter oil; you may do fine with grass-fed ghee. That said, it’s not much more to take the cod liver oil/butter oil blend and they do work synergistically together.

See my resources page for Pure Indian Foods’ grass-fed ghee and Green Pastures’ high-vitamin butter oil.

7. Question: Food Suggestions During Pregnancy?

Hi Ann Marie.

I’m continuing to love the weekly Q & A sessions – thank you for the service!

My question today is about pregnancy and food choices. I know that these are individual situations and each person makes their own choices with their own doctor’s wishes in mind, but with Conventional Wisdom being SO SO entrenched especially in everything pregnancy related, I’d love your opinion.

Typical pregnancy nutrition advice is full of things to avoid that we in the traditional foods community would place at high importance for a pregnant mother: raw milk, shellfish, liver pate, soft cheese, unpasteurized fresh juice, runny eggs etc. So I am wondering if you personally, continued to drink raw milk, enjoy raw oysters, eat sushi, liver pate and all the good foods while pregnant.

I have always said that I think most of those recommendations are BS and overly protectionist and that I intend to eat sushi and soft cheese if I want it. However, I’ve just gotten that big positive test and now the rubber meets the road with those decisions.

Funny, I was just asking my husband the day before we got the positive test whether he thinks he can swing going to the raw milk pickup for me (local deliveries are all while I’m at work and we don’t have freezer space to stockpile) since I wanted to get back on raw milk to help my chances conceiving.

Also do you know of anything that is typically considered safe or recommended for pregnant mothers that you’d steer clear of? I’ve had a craving for gum but didn’t buy any because they all, even the sugar sweetened ones, also contained aspartame. I will be sure to check out the WAPF pregnancy page, I’ve seen it before and I know they recommend raw milk.

I am just beginning my search for a doctor or midwife as I was caught quite by surprise at conceiving so quickly (I have PCOS and was convinced that I wasn’t ovulating. I started taking my temperature to see where I was in the Matt Stone metabolism side of things and saw that my temps were suspiciously high – 98.6, 98.4, 98.9 — so I tested and saw a positive!)

So thanks in advance for your advice and insight.


Congratulations, Rachel!

I don’t listen to any typical nutrition advice, so I also don’t adhere to typical nutrition advice for pregnancy. In France, many doctors recommend that pregnant women eat lots of raw cheese, drink wine and avoid raw salads when pregnant.

I recommend following the WAPF Diet for Pregnant and Nursing Mothers.

That said, if you don’t feel comfortable eating raw foods, you don’t have to. There are plenty of recommended foods that are not raw. If you don’t choose to drink raw milk, substitute plenty of grass-fed cream and butter, drink extra bone broth, and drink kefir or eat yogurt.

I would avoid anything with aspartame, MSG, unfermented soy, and vegetable oils such as soybean oil (real olive oil is fine).

Got a Question?

Please submit your questions to questions AT cheeseslave DOT com. I’ll answer your questions every Sunday in the order I receive them.

Photo credit: Sirwiseowl on Flickr
Disclosure: cmp.ly/4 and cmp.ly/5

Related Posts Plugin for WordPress, Blogger...PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

AMAZON DISCLOSURE: The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com.

{ 12 comments… read them below or add one }

Leave a Comment

Previous post:

Next post: