Re: What is this group about? COCONUT FLOUR QUESTIONS

[Guest guest]

How about arrowroot instead of corn starch?

[Guest guest]

>

> How about arrowroot instead of corn starch?

She said her diet allows no starches, and arrowroot is a starch.

[Guest guest]

I would suggest writing to the folks at Wilderness Family Naturals to

ask them about gums in their coconut milk. Far less than canned

coconut milk available in retail shops here, but I do not now if it is

down to zero.

Coconut flour is also available at WFN.

http://www.wildernessfamilynaturals.com/category/coconut-products-coconut-flour.\

php

Alobar

http://www.wildernessfamilynaturals.com/category/coconut-products-coconut-milk.p\

hp

On Sat, May 28, 2011 at 3:49 PM, Wizop Marilyn L. Alm

<LouisianaSCDLagniappe@...> wrote:

>

> I subscribed to this group, recommended by

> www.coconutresearchcenter.org, and find nothing about coconuts. I

> suppose it's one of those cycles groups go through.

>

> I have just purchased a copy of Bruce Fife's book, Cooking with

> Coconut Flour  (2011 edition).

>

> I follow a diet which allows no starches, no gums, and no sweeteners

> except ripe fruit and honey.

>

> Personally, I cannot tolerate stevia -- it tastes sweet, but it

> tastes wrong, and I dislike it.  Granular stevia frequently has added

> sugar alcohols such as erythritol,  which causes profound

> gastrointestinal upsets.

>

> In going through the recipes in Mr. Fife's book, I was dismayed to

> find out how many included ingredients I cannot tolerate, such as

> corn starch and cream of tartar. (Corn IS a top allergen!)

>

> Nowhere in the book did I find suggestions for substitutions for

> these items. In the case of the cream of tartar, I assume it is being

> used to stabilize the egg whites: that can be accomplished with a

> little extra salt.

>

> If I substitute honey for the sugar, this is adding additional

> liquid. Implied in the discussion at the beginning of the book would

> be the need for additional oil to preclude the product from becoming

> dry, but in what proportions? When adapting recipes from wheat flour

> to almond flour or pecan flour, I sometimes find it necessary to add

> an additional amount of nut flour equal to the honey to compensate

> for the liquid honey instead of sugar.  However, p 34 clearly warns

> against additional liquid, so I am uncertain how to adapt the use of

> honey as my sole sweetener.

>

> I am interested in the popovers and Yorkshire pudding recipes on

> pages 49-50, but do not know what might be used in lieu of the corn starch.

>

> I cannot use canned coconut milk because of the added gums used as

> stabilizers. I can (and have) made my own coconut milk, but it is a

> nuisance for every-day cooking. I do not tolerate milk or cream

> unless it has been properly fermented into 24 hour yogurt, removing

> all the lactose. Because yogurt is thicker than milk, my question

> would be whether or not one might use a tablespoon of yogurt and a

> tablespoon of water for each two tablespoons of milk, cream, or coconut milk.

>

> I was advised that I could use coconut flour to thicken gravies, yet

> I find only corn starch or arrowroot, neither of which I tolerate,

> being used for that purpose in Cooking With Coconut Flour. Likewise

> thickening fruit pie fillings.  I take that back -- I found one

> recipe, the shrimp sauce, on page 145, which apparently uses coconut

> flour to thicken the sauce.

>

> It is stated that one should follow the recipes exactly.

> Unfortunately, that's not possible, unless I want to become very ill.

> So where do I find the answers to the above questions?

>

>

[Guest guest]

Arrowroot and honey feed bad bowel ecology, called dysbiosis, and also candida.

One should reduce overt carbohydrate sources and feed the probiotic organisms

more inulin, at least to the amount we evolved with that was considered optimal

in the research, something under 20 grams (diminishing returns) and over 12

grams, to compensate for low inulin in the modern diet.

all good,

Duncan

> >

> > How about arrowroot instead of corn starch?

>

> She said her diet allows no starches, and arrowroot is a starch.

>

[Guest guest]

At 07:09 AM 5/30/2011, you wrote:

>How about arrowroot instead of corn starch?

Arrowroot is also a starch, and is not permitted

on my diet, which is the Specific Carbohydrate

Diet. I get my carbs from fruits, vegetables,

properly prepared yogurt, and occasional honey.

No grains, no potatoes. No starches. I can't digest them.

— Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

At 07:11 AM 5/31/2011, you wrote:

>I would suggest writing to the folks at

>Wilderness Family Naturals to ask them about

>gums in their coconut milk. Far less than canned

>coconut milk available in retail shops here, but

>I do not now if it is down to zero.

>

>Coconut flour is also available at WFN.

><http://www.wildernessfamilynaturals.com/category/coconut-products-coconut-flou\

r.php>http://www.wildernessfamilynaturals.com/category/coconut-products-coconut-\

flour.php

>

>Alobar

>

><http://www.wildernessfamilynaturals.com/category/coconut-products-coconut-milk\

..php>http://www.wildernessfamilynaturals.com/category/coconut-products-coconut-m\

ilk.php

Wilderness Family Naturals would prefer not to

have gums in their coconut milk. In fact, they

have advertised it as being free of gums. But

sometimes, their suppliers can't be bothered to

listen, or are convinced that adding the gums makes a " better " product.

Through no fault of Wilderness Naturals, people

have become sick as a result of unexpected gums

in the coconut milk. That is why, for instance,

Tropical Traditions does not carry a pre-made

coconut milk: because the quality may not be

consistent, as it is with making one's own coconut milk.

There was an instance a few months ago when the

supplier put the gums in without telling

Wilderness Family Naturals. There was an apology up on their website.

— Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

At 07:11 AM 5/31/2011, you wrote:

>Arrowroot and honey feed bad bowel ecology,

>called dysbiosis, and also candida. One should

>reduce overt carbohydrate sources and feed the

>probiotic organisms more inulin, at least to the

>amount we evolved with that was considered

>optimal in the research, something under 20

>grams (diminishing returns) and over 12 grams,

>to compensate for low inulin in the modern diet.

With regret, I must disagree with your statement.

Dr. Gee said, " That which the patient

takes, beyond his ability to digest, does harm. "

If one were dealing with candida, yes, I'd

eliminate most fruits (excluding occasional

berries) and honey. But small amounts of honey are easily digested.

Inulin feeds bacteria. But it is not selective.

It feeds both bad and good bacteria. I know

inulin is the darling of most naturopaths, but it

can make people with a severe overgrowth, as in

the case of Crohn's Disease or Ulcerative Colitis, much much sicker.

Prior to finding the SCD, which does not forbid

some inulin in whole foods, such as onions (but

Jeruselem artichokes are not permitted) but does

prohibit it as a supplement, I tried inulin. I

was very, very, very sick as a result.

SCD has been around for more than 60 years, the

result of the work of Dr. Sidney Valentine Haas,

who received a Golden Jubilee World Tribute for

his work in the treatment of celiac disease.

— Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

At 07:11 AM 5/31/2011, you wrote:

>Consider egg yolk.

>There are others here:

><http://en.wikipedia.org/wiki/Thickening_agent#Food>http://en.wikipedia.org/wik\

i/Thickening_agent#Food

All the thickening agents listed, with the

exception of gelatin and egg whites, whole eggs,

or egg yolks, are gums or polysaccharides, which are not permitted on my diet.

The problem lies in the TYPE of recipe -- from

" Cooking With Coconut Flour " -- that I am dealing

with. The author states that changing the

recipes, because of the special properties of

coconut flour, will produce poor results.

As a Darn Good Cook, I know that substituting a

couple of egg yolks for a couple of tablespoons

of corn starch in a recipe isn't going to produce

the same kind of results. It might, for a sauce

or a gravy, but I can't think what the results

might be in, for instance, the Yorkshire Pudding.

Apart from the fact that corn starch or arrowroot

ARE starches, and thus not permitted, I don't

want them in my diet because they are totally lacking in nutritional value.

Guess there isn't anyone on the list who is

experienced in cooking with coconut flour. Pity.

— Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle