White Clouds, Blue Sky...

Cancer loves sugar, and white flours and more of all other flours become glucose once absorbed by the body.   However, some of them have a chemical composition that promotes lower sugar, and high fiber content. I made these little rolls from a combination of low GI grains as a good substitute for any kind of bread in the market. Ingredients: Oatbran coarse                       1 cup Rolled oats                              I cup Raw wheat germ                    3/4 cup Coconut flour                          1 ½ cup Eggs                                         2 Ghee                                        4 tablespoons Himalayan salt in water           to your taste Orange peel                            Half and orange Goji berries                             a good hand full Cranberries                               half a hand full Walnut                                      a good hand full Almond milk                           enoug

Barley Is the Best Source of Fiber Beta-Glucan-Rich Barley Helps Control Blood Sugar The viscous, soluble fiber reduces glucose and insulin levels as well as cholesterol levels By Will Block magine that you and your elephant, George, are on safari in the Kalahari Desert, and you get hopelessly lost. There’s no one around to help you—not even a Bushman. You have water with you, but no food, and the only vegetation far and wide is some scrubby trees. Days go by, and you’re starving—your body desperately needs more of its chief source of chemical energy, glucose. © iStockphoto.com/Cay-Uwe Kulzer You watch enviously as George calmly nourishes himself by eating the trees. You know they consist mainly of cellulose, a complex carbohydrate, and cellulose molecules consist entirely of . . . glucose! The glucose molecules are linked end-to-end to form the long cellulose polymers, which bond together to form tough fibers. The res