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Psyllium

Pinkorchid

Well-Known Member
Messages
2,927
Type of diabetes
Type 2
Treatment type
Diet only
I am looking into getting some Psyllium Husk but am not sure what to use in cooking. The Diet Doctor flat bread says Psyllium Husk powder but is that different to the Psyllium husk and what do members here use ..It also says in reviews that used in baking it turns it purple is that so
 

same here.
be interested in responses as well.
 
I use Psyllium husk powder. I have bought a few brands but never had the purple problem. I learnt recently to ensure you get one that doesn’t go purple you need to look for a ‘blonde’ powder
 
Rachox said:
I use Psyllium husk powder. I have bought a few brands but never had the purple problem. I learnt recently to ensure you get one that doesn’t go purple you need to look for a ‘blonde’ powder
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Thanks that is good to know
 
I use this one......
https://www.buywholefoodsonline.co.uk/psyllium-husk-powder-250g.html
This company make various types so you could email them to find out when to use the powder or the husks.
I only use a very small amount in making flatbreads but I haven't seen any suggestion of purple.
A warning I read somewhere is that people have tried ingesting a spoonful of psyllium husk powder for the fibre without putting it in liquid. This causes dangerous choking as the powder immediately dries up the throat.
 
I buy psyllium husk powder I get it in Greenwich market and I have made some thin nutty biscuits with it from a receipes site, not sure of name something like two sleeves also diet doctor has some receipes for bread and rolls and biscuits that use it.
 
Thank you will have a look
 

Do go sparingly as there are links to cancer.
 
Apparently the researchers were studying people who were having it every day I am certainly not planning on doing that I just want it to put in the flatbread recipe
 
Mr_Pot said:
Doesn't just about everything have a link to cancer if you search enough newspapers and magazines?
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i blame it all on that there ultraviolet radiation, the sun keeps pouring down on us..
should be banned..if politicians only did there jobs properly....
 
Personally I will take the risk. I love using PH in baking it is so versatile and really improves baked goods but keeps them low carb. Also to bear in mind that it is very light so you never use that much in majority of recipes. I’m experimenting at the moment using it more - as it behaves a bit like flour especially when ground and for making products like lc pasta but not as heavy as the nut or coconut flour so if mixed with other flours it lightens them.
I also find my gut doesn’t react to it.
Edit to add re OP question I buy the actual blond husk and use as is in most recipes but grind it finely for my lc pasta recipe and for thickening casseroles bought this last time
https://www.amazon.co.uk/gp/product/B01M0BCLO9/ref=ppx_yo_dt_b_asin_title_o05__o00_s00?ie=UTF8&psc=1
 
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