|09-11-2013, 10:52 PM||#1|
Senior LCF Member
Join Date: Jan 2004
Gallery: Grammy G
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.
|09-11-2013, 11:33 PM||#2|
Join Date: Oct 2002
Location: Puyallup. WA
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
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 11:42 PM..
|09-12-2013, 08:50 AM||#3|
Major LCF Poster!
Join Date: Mar 2011
Stats: 5' 11" 238/174/170
Start Date: 12/1/2010
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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