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  • Choosing the lesser evil.

    So, I've started volunteering at a bakery that makes vegetarian and vegan breads and cakes. There's a cafe too, but that's closing down (which is sad, as they have piles of organic nuts, teas, seeds...etc and I often get an egg and veg meal whenever I'm there).

    Back to the bakery, anyhow: they have a huge variety of different flours. HUGE. And I had an idea.
    I'm sampling the breads, to work out which type of grain causes me the least pain and suffering. Why? Not so I can go back to eating bread (I doubt even the "good" stuff is amazing to you in the long run). I just want to know the safest flours I can use, so that, if I ever fancy a cheat (a pizza, for example), I have some ways of making it that will cause minimal damage.

    So far:
    -quinoa bread is OK, but not an amazing taste
    -oats in every form are murder
    -standard wheat and buckwheat are bad
    -rice flour is tolerable
    -spelt wheat causes literally no pain
    -rye is killmurder
    -anything with soy is reflux-and-mucus-city
    -tuber-based flours are fine

    I only have a small taste and try to space them out, so I can tell which one causes what. I haven't had many craving-control issues so far, but I feel it's worth-while, especially as the flour they use is non-mass-produced and, where possible, 100% organic. It's basically the type of flours current tribal people make: not a wonder-food, but at least natural. So anything that doesn't kill me is worth noting, in case I ever want a "proper" pizza or am forced to go very low budget.

    Have you ever considered doing some "tests" to find your lesser-evils?
    --
    Perfection is entirely individual. Any philosophy or pursuit that encourages individuality has merit in that it frees people. Any that encourages shackles only has merit in that it shows you how wrong and desperate the human mind can get in its pursuit of truth.

    --
    I get blunter and more narcissistic by the day.
    I'd apologize, but...

  • #2
    Nah, I figure if I do this long enough and you find out incidentally or accidentally what's the least to most tolerable.

    Been 5 years or so and I can tell you the following for sure:

    A few beers = brain fog for a day or two
    Hidden gluten products = bad indigestion
    Overt gluten products come back the way they went in
    The Champagne of Beards

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    • #3
      Have you tried coconut flour?

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      • #4
        Originally posted by Paleobird View Post
        Have you tried coconut flour?
        Yes, and almond flour. But the oilier texture once cooked and poor interaction with rising agents means they aren't quite the same for certain recipes.

        Then again, I seem to be becoming disillusioned with bread the more random stuff I taste. No likey. So maybe it's not necessary. But, on the other hand: free bread. If I know what's less harmful and am short of cash, it could be a godsend.
        --
        Perfection is entirely individual. Any philosophy or pursuit that encourages individuality has merit in that it frees people. Any that encourages shackles only has merit in that it shows you how wrong and desperate the human mind can get in its pursuit of truth.

        --
        I get blunter and more narcissistic by the day.
        I'd apologize, but...

        Comment


        • #5
          Interesting that Spelt seems to be OK for you.

          Comment


          • #6
            You should order them from best to worst.

            Was this how it came out for your N=1?
            -tuber-based flours are fine
            -spelt wheat causes literally no pain
            -rice flour is tolerable
            -quinoa bread is OK, but not an amazing taste
            -standard wheat and buckwheat are bad
            -anything with soy is reflux-and-mucus-city
            -oats in every form are murder
            -rye is killmurder

            Yes?
            Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

            Griff's cholesterol primer
            5,000 Cal Fat <> 5,000 Cal Carbs
            Winterbike: What I eat every day is what other people eat to treat themselves.
            TQP: I find for me that nutrition is much more important than what I do in the gym.
            bloodorchid is always right

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            • #7
              Originally posted by fifer View Post
              Interesting that Spelt seems to be OK for you.
              Since spelt is just a variety of wheat.

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              • #8
                exactly. but much older?

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                • #9
                  Originally posted by fifer View Post
                  exactly. but much older?
                  Spelt, like emmer, farro, and kamut, contain gluten and are off-limits to those who are gluten intolerant.

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                  • #10
                    Originally posted by Kochin View Post
                    Yes, and almond flour. But the oilier texture once cooked and poor interaction with rising agents means they aren't quite the same for certain recipes.

                    Then again, I seem to be becoming disillusioned with bread the more random stuff I taste. No likey. So maybe it's not necessary. But, on the other hand: free bread. If I know what's less harmful and am short of cash, it could be a godsend.
                    There was a whole thread here a while back on the Free the Animal Fat Bread which is a mix of coconut manna, eggs and macadamia nuts with a bit of baking powder and lemon juice. Awesome stuff.

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                    • #11
                      Not so much experimenting, just noticing.

                      Wheat gives me gas. Not pain, just a big old morning fart. (tmi) Once a week it's okay. More than that and I turn into Fartwoman (everyone needs a super power).

                      Much more than one serving of cooked rice (1/4 c dry) in a day does the same thing. However, it doesn't get progressively worse if I have it more than once per week. Same with potatoes - much more than a 10 oz serving.

                      Too much chocolate gives me heartburn. As does much more than one glass of Crystal Lite.

                      On the flip side, eating no starchy type things, and eating the majority of my food as beef, eggs, and sardines can sometimes cause me to need to sprint to the bathroom. This one goes away if I eat that way for more than three days.

                      Anyway, mostly what I've learned is to get variety. I'm guessing if I ate three avocados per day, I'd probably notice something over time. Even with those few reactions above, I consider myself really fortunate to have no really bad reactions to anything. I lived most of my life loving foods like bread and pizza. If I had to go back to those filler foods because of budgetary reasons, the worst that would happen is that Fartwoman would reappear.
                      "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

                      B*tch-lite

                      Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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                      • #12
                        Spelt, like emmer, farro, and kamut, contain gluten and are off-limits to those who are gluten intolerant.
                        my dad was a celiac/gluten intolerant. i dont know if he was ever officially tested. if he went to southern europe, he could eat the bread there without side effects.

                        There was a whole thread here a while back on the Free the Animal Fat Bread which is a mix of coconut manna, eggs and macadamia nuts with a bit of baking powder and lemon juice. Awesome stuff.
                        there is some major economic priviledge going on just being able to afford the ingredients to make that. hence why i have never risked it.

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                        • #13
                          I sometimes make myself a muffin using a cooked sweet potato, mashed up with an egg, some almond butter and some flavoring. It usually comes out without sweetness, although the flavoring I choose attempts to make it taste sweet. I have thought about taking my recipe and using savory herbs, such as curry, or perhaps no herbs at all. Maybe see how much mashed sweet potato (or even mashed plain potato??) I can add and have it still come out similar to bread. I've also wondered if instead of microwaving this in a small bowl I did it on a plate, would I end up with a substrate for an open-faced sandwich or pizza? Someday I'm going to try it and see.
                          Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

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                          • #14
                            @fifer @eKatherine
                            I know it's odd, but the main baker is intolerant to most of the things I am, and he was recommended to try spelt. He has a terrible reaction to common wheat, but spelt does him no harm. So I tried it and it didn't bother me either.
                            It basically means the thing I'm intolerant to in common wheat isn't gluten, but another protein or a mutation of an amino-acid or fat.

                            (Yeah, two folks in a bakery who can't eat the bread. :P)
                            Last edited by Kochin; 02-26-2013, 04:40 PM.
                            --
                            Perfection is entirely individual. Any philosophy or pursuit that encourages individuality has merit in that it frees people. Any that encourages shackles only has merit in that it shows you how wrong and desperate the human mind can get in its pursuit of truth.

                            --
                            I get blunter and more narcissistic by the day.
                            I'd apologize, but...

                            Comment


                            • #15
                              Originally posted by magicmerl View Post
                              You should order them from best to worst.

                              Was this how it came out for your N=1?
                              -tuber-based flours are fine
                              -spelt wheat causes literally no pain
                              -rice flour is tolerable
                              -quinoa bread is OK, but not an amazing taste
                              -standard wheat and buckwheat are bad
                              -anything with soy is reflux-and-mucus-city
                              -oats in every form are murder
                              -rye is killmurder

                              Yes?
                              Ja, that's right.
                              --
                              Perfection is entirely individual. Any philosophy or pursuit that encourages individuality has merit in that it frees people. Any that encourages shackles only has merit in that it shows you how wrong and desperate the human mind can get in its pursuit of truth.

                              --
                              I get blunter and more narcissistic by the day.
                              I'd apologize, but...

                              Comment

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