Update: Wheat Belly safe flours and meals

  So you kiss all things wheat and grains goodbye. And you’ve come to learn that gluten-free foods made with replacement flours like cornstarch, tapioca starch, potato flour, and rice starch are incredibly unhealthy, since they make visceral fat grow, send blood sugar through the roof, and contribute to diabetes, hypertension, heart disease, cancer, and dementia. But perhaps you’d sure like a few muffins or cookies once in a while . . . without paying the health price that follows wheat and grain consumption such as high blood sugar, insulin resistance, type 2 diabetes, autoimmune conditions, acid reflux, and increased potential for dementia. What “flours”–-non-wheat and without gluten-free junk carbohydrates–-are truly safe and provide reasonable baking characteristics? Here’s my list, the flours I use in my recipes: Almond meal—Also called just “ground almonds,” the meal ground from whole almonds is versatile and yields a great texture, though heavier than that from conventional flours. Shop around, as prices vary widely. Where I live (Milwaukee, Wisconsin), I can pay anywhere from $4 to $18.99 per pound from local grocery stores. Almond flour—Almond flour refers to flour ground from blanched almonds that may or may not have had the excess oil pressed from it. This yields a finer flour but minus much of the fiber. It is also more costly. I therefore reserve the use of almond flour for dishes where a lighter texture is required, e.g., laye...
Source: Wheat Belly Blog - Category: Cardiology Authors: Tags: News & Updates gluten-free grain-free low-carb wheat belly Source Type: blogs