I have a question. i ran across a post on the protocol thread…i read into it about 8 pages..LOL not finished yet.. anyway, i seen where either Raster or Able commented that Rice Bran Flour was good. like the oat bran..but rice bran. i found that interesting since i had not seen this posted anywhere else. I did a search on rice bran and found ..of course different brands with different carbs and amounts of sugars or no sugars. I found one with zero sugars and lower carbs. With that said..I am wandering why this has not been mentioned anywhere or encouraged?
also i seen where Able had said grapeseed flour was good also. but i did a search on it. its hard to find and very expensive. it sounded good though. the rice bran is cheap.
has this information changed?
there are sooo many flours out there and its really hard to know which is good and which is not. i honestly think there could be more than just 3 or 4 flours we are limited on eating. It would be nice to have different flavors to pick from since not everyone likes the same thing. I personally would like to find one i really like and stick with it..probably for the rest of my life. I truly miss my bread..and i know nothing will taste like regular breads but i sure would like to get as close as i could to its taste.(and not some NUT flavor or smell) so tis is the very reason i am asking about the rice bran. i think that would be a really good one for me to try and i think i might like it..since it isnt a NUT. it seems most are described as a nutty flavor. which nut are they talking about? LOL so many flavors of nuts out there.
as for guar gum..i have been trying to read up on guar gum, agar, and xanthan gum because alot of recipes have that in them. Xanthan gum is from corn..so thats a no no. Agar gum seems to have limited explanation on it. and guar gum comes from a plant i believe. if i had to pick one..i would go with guar gum. but i am not sure exactly where they would or wouldnt fit into the list. so when i dont know..i use it as a test food and see if it bothers me or not.
Also i know agave isnt on the list…but when you do a comparison for the organic blue agave powder and yacon syrup..it seems they are very closely related. i am sure Able can answer this on the differences. The powder is 100% inulin. Just trying to learn the differences here and why one is ok and another isnt.
So as M is asking..there are so many flours out there and what M listed isnt even half of them… i would love to have a list available to see a flour listed, and why it is or isnt good for candida. Like Raster listed…high glycemic index in Amaranth. i was unaware of that. now Rasters link is for the grain itself so is it the same for the flour too? When you look at Bob Red mills nutrition label..its different. 20 carbs and no sugars.
sorry..didnt mean to ramble on but I had alot of these same questions..