Acne.org Products
gluten in general is not good for people? why??? this is the first time ive heard that! i just know that some people cant have it.
some people are extremely intolerant to it and absolutely cannot have it. for the rest of us, it causes some harm that your body may be able to heal provided you consume the nutrients that do so. More frequently than you consume the harmful food. It, like all foods, seeds especially, contains antinutrients some of which are more harmful than others, more plentiful, and/or more difficult to destroy in soaking, cooking, fermenting, etc.
The worst sources of lectins are nightshades, seeds and products from grain-fed animals. And the most harmful are found in peanuts, unfermented soy, and wheat/gluten all of which can permeate the intestinal linings. This would be why Asians traditionally fermented their soy and Europeans prepared wheat with long, slow fermentation periods. And legumes and other grains were soaked overnight if not for days before cooking and eaten in combination with foods that contain nutrients that bind with the lectins so they don't do any harm. Gluten, btw, binds to the very substance that the mucin linings of your digestive tract are made of.
so gluten isnt a forbidden substance unless ur allergic to it? it sounds like it all comes down to eating a properly balanced diet. if u do that u dont have to worry about gluten. correct?
gluten affects about 1/3 of the american population, its not just celiac, but its also anti-bodies with no intestine damage and then both anti-bodies and intestine damage. if you like to eat normal gluten containing foods, just remember there is an ever growing gluten free alternative...from pizza to burritos, to pastas, to rice, to oatmeal, pretty much everything, however, they do cost more. if it doesn't affect you don't worry about it.
so gluten isnt a forbidden substance unless ur allergic to it? it sounds like it all comes down to eating a properly balanced diet. if u do that u dont have to worry about gluten. correct?
Of course its not forbidden. Just don't make it a big part of your diet. And in general, don't fill up on grain, especially processed foods gluten free or not. They are empty and nearly empty calories.
so gluten isnt a forbidden substance unless ur allergic to it? it sounds like it all comes down to eating a properly balanced diet. if u do that u dont have to worry about gluten. correct?
Of course its not forbidden. Just don't make it a big part of your diet. And in general, don't fill up on grain, especially processed foods gluten free or not. They are empty and nearly empty calories.
gotcha! thank goodness for quinoa!! gluten free and it satisfies my desire for grains. i love the stuff!!
Italian Farinata - flat bread made with chick pea flour
http://livewellnetwo...889?pid=8908141
Ingredients Print Recipe
- 3 cups chick pea flour
- 4 cups room temperature water
- 1 tbsp kosher salt
- 2 tsp fresh rosemary sprigs
- 1/2 cup plus 2 tbsp olive oil
- Freshly ground pepper
Directions
1. In a medium mixing bowl, combine chick pea flour, salt and 2 tbsp olive oil. While stirring, pour in water and whisk to combine well. Using an immersion blender, mix batter for about 2 minutes, until it's a smooth and homogenous mixture. Set aside and allow to rest for about 30 minutes.
2. Preheat oven to 500F. Heat a 10-inch seasoned cast iron pan on high heat. Add 1/4 cup of olive oil to the pan and swirl around to coat the bottom. Wait about 90 seconds for the pan and oil to fully heat, then add half of the farinata batter to the pan. Sprinkle with 1 tsp fresh rosemary sprigs and allow to cook, undisturbed for 5 minutes. Using a spatula, lift one side to see if browning has started. Ideally, you want a nice, toasted, crispy crust. Continue cooking until your desired brownness is achieved, turning heat down a bit to avoid burning.
3. Once the bottom of the farinata is cooked, place the pan in the oven and cook to brown the top, about 5 minutes. Keep your eye on this to pull it out of the oven just when the farinata is set and golden brown on top. Remove from heat, slide out onto a cutting board and sprinkle with freshly ground pepper. Repeat with remaining batter and enjoy.
Note: Use the best quality olive oil you can get your hands on, and experiment with different herbs. Rosemary is the classic, but oregano and thyme would be lovely too. This recipe uses both the stovetop and the oven, to create the best version of farinata outside of Italy.
Farinata crepes with mushroom filling