Registered: 1148308279 Posts: 19
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On a sugarless/flourless diet are these products allowed. Baked Brown Rice Snaps. Gluten Free Pasta 100% Organic rice, potato and soy. Organic Brown Rice Pasta. Spelt Angel Hair Pasts. ???
Registered: 1148243743 Posts: 1,162
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On a sugarless/flourless diet, we should be very careful not to fall into the trap of replacing white flour foods with a bunch of foods made from alternative flours. The idea of a flourless lifestyle is to eat foods in their more whole form--closest to natural form as possible. Occasionally we can enjoy crackers, muffins, and pastas made from brown rice, amaranth, spelt, quinoa, buckwheat, and oat flours. However, for the most part, it is best to eat these grains in their more whole forms, such as the brown rice, steel cut oats, buckwheat, and quinoa. Whenever a grain is ground into flour to make it into something else, usually other ingredients have to be added to "hold" the flour together into a muffin, bread, or cracker. When we eat the whole grain, all that is required is some water and heat to cook it, along with some natural herbs and spices for seasoning.
Additionally, all flours, including whole grain flours, are considered potentially troublesome because research has shown that they all create a brain chemical response in the form of increased seratonin levels. This seratonin "high" may lead to cravings for more carbohydrates, which in turn may lead to overconsumption of carbohydrates in general. Also, although whole wheat flour and other whole grain flours are absorbed more slowly than white flour, whole grain flours can still destabilize blood glucose levels by triggering the pancreas into an insulin release. Too much insulin creates an upsetting imbalance and many of our bodily functions and organs are affected. My best recommendations are to eat whole grains in their closest to natural state, and save the alternative flour foods for special occasions, not everyday consumption. For instance, I eat brown rice and oat bran regularly, and only on special occasions (like a once every so often camping trip or special homemade brunch) will eat whole wheat pancakes for breakfast. On a day when I eat something like that, I am careful not to eat any other type of flour foods. For instance, if I have the whole wheat pancakes, on that day I will not eat any other food with wheat in it, and I also will not eat any other flour foods, such as a brown rice cracker. For those who are interested, I do not eat any pastas at all for good scientific and personal reasons. First, pastas are made with flours that are finely ground, which contribute to that seratonin "high" much more quickly. Second, probably due to that seratonin high, pasta was a food I used to eat in mass quantities, therefore I have eliminated it from my life entirely. __________________ Dee McCaffrey