Totally agree but I’ve yet to come across a recipe that throws it about willy nilly or uses a handful , I’ve been low carbing and keto for more than a decade and I’m a chef, I have only used psyllium husk a few times and never used more than a couple of teaspoons. The bread that has been recommended to the OP does say on the website that they recommend no more than 2 slices a day.
Have a read of this, a respected and reputable site that explains a bit more about how to use and the health benefits and precautions when using psyllium husk
Psyllium husk has received its fair share of attention within the low-carb community. But what is it, exactly? And what is its role in keto and low-carb baking? Read on to find out all about psyllium husk and how to get the best results when using it.
www.dietdoctor.com
Gonna leave it there as we are derailing OP thread