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Be wary of Nut Flours
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<blockquote data-quote="CherryAA" data-source="post: 1567421" data-attributes="member: 327005"><p>I'm sure moderation is probably key. I must admit I wasn't really expecting a big debate about the fat absorption part at all <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> simply the fact that highly processed foods change their properties compared to natural ones- and that probably includes fat, protein and carbs. I agree entirely that Atkins bars etc are a problem and I guess as low carbing catches on - if it does, then we can expect to see many more highly refined low carb products on the shelves. I , for one, will avoid them</p><p></p><p>I suspect that for many people home based bread with good quality flours might work quite well compared to the ones sold in our supermarkets. The actual properties of , for example, wheat, have changed dramatically over the last 30 years as increasing yields and shortened stems have made it more toxic </p><p></p><p>I personally cannot bake anyway - so its pretty irrelevant which particular brand of flour I don't use to make my non existent cakes. </p><p></p><p>If baking rocks your world, and the Great British Bake Off suggests that it might for at least a few diabetics, then maybe check out this Shipton-mill </p><p></p><p><a href="https://www.shipton-mill.com/" target="_blank">https://www.shipton-mill.com/</a></p><p></p><p>I understand that they sell wheat grown like it was 50 year ago and some varieties that are supposed to be ok for diabetics. </p><p></p><p>I have bought some to thicken sauces, largely for gluten intolerant friends. I find I can add a bit of ordinary toxic flour into my sauce recipes without any particular ill effect for me personally but for others a mere hint of ordinary wheat triggers dreadful bloating.</p></blockquote><p></p>
[QUOTE="CherryAA, post: 1567421, member: 327005"] I'm sure moderation is probably key. I must admit I wasn't really expecting a big debate about the fat absorption part at all :) simply the fact that highly processed foods change their properties compared to natural ones- and that probably includes fat, protein and carbs. I agree entirely that Atkins bars etc are a problem and I guess as low carbing catches on - if it does, then we can expect to see many more highly refined low carb products on the shelves. I , for one, will avoid them I suspect that for many people home based bread with good quality flours might work quite well compared to the ones sold in our supermarkets. The actual properties of , for example, wheat, have changed dramatically over the last 30 years as increasing yields and shortened stems have made it more toxic I personally cannot bake anyway - so its pretty irrelevant which particular brand of flour I don't use to make my non existent cakes. If baking rocks your world, and the Great British Bake Off suggests that it might for at least a few diabetics, then maybe check out this Shipton-mill [URL]https://www.shipton-mill.com/[/URL] I understand that they sell wheat grown like it was 50 year ago and some varieties that are supposed to be ok for diabetics. I have bought some to thicken sauces, largely for gluten intolerant friends. I find I can add a bit of ordinary toxic flour into my sauce recipes without any particular ill effect for me personally but for others a mere hint of ordinary wheat triggers dreadful bloating. [/QUOTE]
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