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Psyllium husks

ChrisM28

ChrisM28

Well-Known Member
Messages
61
Type of diabetes
Type 1
Treatment type
Insulin
Want to try a low carb pastry recipe from the Vikki de Beer book. She asks for 3tbs of husks, I've got ground? Would I change the amount does anyone think?
 
ChrisM28 said:
Want to try a low carb pastry recipe from the Vikki de Beer book. She asks for 3tbs of husks, I've got ground? Would I change the amount does anyone think?
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My psyllium husk is labelled psyllium husk and it's powder consistency. I haven't bought it or used enough to know if it's anything different.

I'd just give it a go, using the stated quantity, to be honest.

Just don't blame me if it doesn't work!
 
I am pretty sure that the psyllium husk used in Diet Doctor's recipes is the psyllium husk grounds (powder ? - yeah) variety. It is a key ingredient in Swedish low-carb baking - as it lightens and 'puffs' low-carb almond and or coconut flour up by providing some volume. And that is always the ground form - absolutely. A little goes a long way. Makes a huge difference to the lightness of low-carb baked goods in my opinion, and I am a big fan.

There is even a pinch of it called for in the excellent coconut flour 'porridge' on the diet doctor's site, which I found odd - but I LOVE that porridge substitute (I am pretty sure that is a thanks to a Brunneria posting too there - many many thanks for that.)

But yes - I -3 TBSPs max, of the psyllium husk grounds/powder, in a low-carb recipe sounds right.
 
Kristin251 said:
Physlium for me equals constipation. Forget it in my diet!!
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I won't touch it with a barge pole as the saying goes... It didn't give me constipation but for several days I got such awful agonizing pains in my stomach and right side that I actually thought I'd got appendicitis. I believe it's supposed to act as a binding agent in baking so I can understand it causing constipation, but it's also regularly recommended for use to help ease bowel movements too. The mind boggles. :wideyed::wideyed:

There are also a couple of gums - guar and xanthan - that are used as similar agents to replace gluten in (low carb) baking, so these may be useful alternatives.

Robbity
 
Robbity said:
I won't touch it with a barge pole as the saying goes... It didn't give me constipation but for several days I got such awful agonizing pains in my stomach and right side that I actually thought I'd got appendicitis. I believe it's supposed to act as a binding agent in baking so I can understand it causing constipation, but it's also regularly recommended for use to help ease bowel movements too. The mind boggles. :wideyed::wideyed:

There are also a couple of gums - guar and xanthan - that are used as similar agents to replace gluten in (low carb) baking, so these may be useful alternatives.

Robbity
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Pain memories are still vivid. Haven't ingested it in years. I stay far away. Same with flax and chia. No thanks
 
Yes, low-carb baking is an art and craft in itself isn't it! Finding the right ingredients for one's, ah, constitution, yes indeed. Not to mention plain old taste!

I have been reading up on fibre, and there is some pretty convincing theories (and evidence) that everything we have thought about the need for seeds and grains and so on for good digestion and toileting etc, is in fact not true. That the opposite is. So it's about the individual's ability to deal with the dynamite effect on our guts of every grain, nut and seed we eat that is what it is about, ie it is how our guts deal with the devastating effects of eating these foods that our species is ill equiped to digest optimally. I am still 'digesting' this information, because it does make sense of a lot of things.

I'm just thinking about it! Not actually giving up on psyllium husks, nuts (and nut flours) and seeds I eat just yet. If ever. Gee, I love that low-carb baking! (And I will look for the link.)
 
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