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Old 09-11-2013, 09:52 PM   #1
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What is wrong with wheat resistant starch?

I'm wondering if anyone can share with me why a lot of people don't use the wheat resistant starch or the Carbalouse?

Does it hurt to use it in a low carb pie crust occasionally? I've noticed that KevinPa's recipes have these ingredients.
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Old 09-11-2013, 10:33 PM   #2
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It's made from wheat. A lot of people don't want to eat it or can't , celiac & allergic. Plus it's 1 of 30 grains that are GMO . I can't touch any of them.

I'm learning how to use corn resistant starch. Right now it's the only one I can handle so far.

I'm sure others will chime in.

If you have no problems with wheat then there are alot of recipes that Kevin made.

Last edited by rosethorns; 09-11-2013 at 10:42 PM..
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Old 09-12-2013, 07:50 AM   #3
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Nothing wrong with it as mentioned above...as long as it doesn't trigger cravings and you are not sensative to it.
Wheat triggers cravings for me...but I can handle it if in very small amounts if added to a recipe...for example your pie crust.
If it is bread form, cereal, cakes...I will just keep eating it.
A lot of us have read "wheat belly" and have been convinced of the drug/high affect wheat can have on the brain causing us to want to binge...there are other sources that claim this too but this book really hit home with me.
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Old 01-18-2014, 02:01 AM   #4
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Resistant wheat and corn starch. I do see that Kevin used both. And it seems that both can benefit our bodies. I won't say that this "wheat belly" thing isn't so, but I'm not so sure that a vast majority would be affected by it. We all seem to be seaching for what we each need to do w/ our foods and that's a great thing. I'm going to order both and see what I think. Thks for the info ladies.
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Old 01-18-2014, 04:22 AM   #5
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I have gone for literally months at a time without eating any wheat or gluten and have never been able to tell a difference in how I feel. Now I occasionally use a small amount of resistant wheat starch and even make a little low-carb bread now and then from one of Kevin's recipes or ones out of Dana Carpender's or Jennifer Eloff's old recipes. Read "Wheat Belly", though, he's done his research and it is a very thought-provoking work.
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Old 01-18-2014, 12:18 PM   #6
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I don't touch anything grain-related anymore cause it really messes me up but when I did make things with WRS I thought it had a really bad taste - not wheaty at all. If you tolerate wheat (even if you do, I'd still avoid it) the best recipe out there is Jen Eloff's bread recipe up in the sticky section - much cheaper, too.
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