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Irish Soda Bread

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Just a word of caution, flour has carbohydrates in it, which contributes to

the yeast problem. But good news! Dr. Atkin's now has a baking mix out that

you can use for bread, pancakes, etc. It only has 6 gms of carbs per 1/4

cup, and less than 1 gm of sugar (which also adds to yeast problems). Hope

this helps. You can go to any vitamin shop ( I like www.thevitaminshoppe.com

and type in Dr. Atkin's and you can find it. Its not that expensive either.

I have a can, but haven't tried it yet, but will let you know when I do.

Good luck.

Vicki, Md

Message: 6

Date: Fri, 23 Mar 2001 17:24:02 -0000

From: overman74@...

Subject: Tired of sugar free, yeast free diet.....?

Here is a recipe for a yeast-free bread.

IRISH SODA BREAD

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Thanks for the Adkins info, Vickie. I take my hat off to anyone who

can stay off carbohydrates, yeast, sugar, alcohol, etc. for the long

haul. I have now joined the ranks of the backsliders and eat a

little fruit, a little chocolate, a little bread (no yeast), a baked

potato or rice every now and then. It just went on too long and my

willpower dwindled.

I am a bit daunted at all the diet don'ts for lymies. Seemed like it

came down to one spinach leaf every other day. And the instructions

coming from various sources did not all agree. My hypoglycemic diet

says a little honey is ok, but not sugar. WHY? This diet says whole

grain flour ok but not white flour. Well, whole grain has some of

the same elements and surely does have carbohydrates. It just mixes

in more fiber than white flour. Dr. B's guidelines say simple

carbohydrates should be avoided while the yeast problem exists, also

fruits, sugar. So, what is a simple carbohydrate, compared to a

complex one? Does it have a lower IQ maybe? If you aren't having a

big yeast problem, is it ok to relax the diet? If not, too bad.

That is what I am doing. Just try and stop me from eating any

chocolate!!!!!

Getting feisty here. Hope I am not the only backslider. If so, I

will slink away and eat in private, while admiring the saints who

stay on a strict diet.

Lou

> Just a word of caution, flour has carbohydrates in it, which

contributes to

> the yeast problem. But good news! Dr. Atkin's now has a baking mix

out that

> you can use for bread, pancakes, etc. It only has 6 gms of carbs

per 1/4

> cup, and less than 1 gm of sugar (which also adds to yeast

problems). Hope

> this helps. You can go to any vitamin shop ( I like

www.thevitaminshoppe.com

> and type in Dr. Atkin's and you can find it. Its not that expensive

either.

> I have a can, but haven't tried it yet, but will let you know when

I do.

> Good luck.

> Vicki, Md

>

> Message: 6

> Date: Fri, 23 Mar 2001 17:24:02 -0000

> From: overman74@h...

> Subject: Tired of sugar free, yeast free diet.....?

>

> Here is a recipe for a yeast-free bread.

>

> IRISH SODA BREAD

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Hi,

What are all the diet don'ts for Lymies??

I eat carbs and sugar and caffeine. I take it this is all wrong? (I do

also eat lots of veggies and fruits and low fat proteins).

My LLMD (a good one) has never spoken to me about diet. Please let me

know what could help me in the nutrition department!

Healing to you all,

Marie

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Guest guest

LOL, I relate to your backsliding & struggles, I too have struggled

with an anti-candida diet. Anyway, honey I think has less sweetener

per tsp. than sugar, so that may be why it's ok on your hg diet.

Simple carbs are sugars and white rice, white flours (which convert

easily to sugar in the body, while whole-grain rice & flours do not

convert as easily). Also, white flour forms like a glue in your

intestines (ever make paste with flour & water?! Does the same in

your intestines!), while whole grains pass through the body quicker,

so not as much time to convert to sugar either. Plus white

flours/rice are bleached & the nutrients are stripped. Our local

grocer even has whole grain pastas now.

God bless, Merry :-)

> > Just a word of caution, flour has carbohydrates in it, which

> contributes to

> > the yeast problem. But good news! Dr. Atkin's now has a baking

mix

> out that

> > you can use for bread, pancakes, etc. It only has 6 gms of carbs

> per 1/4

> > cup, and less than 1 gm of sugar (which also adds to yeast

> problems). Hope

> > this helps. You can go to any vitamin shop ( I like

> www.thevitaminshoppe.com

> > and type in Dr. Atkin's and you can find it. Its not that

expensive

> either.

> > I have a can, but haven't tried it yet, but will let you know

when

> I do.

> > Good luck.

> > Vicki, Md

> >

> > Message: 6

> > Date: Fri, 23 Mar 2001 17:24:02 -0000

> > From: overman74@h...

> > Subject: Tired of sugar free, yeast free diet.....?

> >

> > Here is a recipe for a yeast-free bread.

> >

> > IRISH SODA BREAD

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Dear Lou,

I have never been able to stick to any of those diets, so don't feel like

you're

alone. I think I did 3 days of an all protein diet and then instead of losing my

mind,

ate chocolate.

Eileen

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  • 3 years later...
Guest guest

Hello all,

This is my first posting. I've studied and enjoyed the Nourishing

Traditions cookbook for about a year now and have made many loves of

bread with sourdough starter. yum.

A couple of days ago, I met a gentleman the Netherlands who used to

frequently make Irish Soda Bread. I am interested in giving it a

try. Most recipes call for mixing the dry ingredients together

before adding the buttermilk/kefir. The only thing is, I would like

to soak the flour in Kefir for a period of time before adding the

baking soda and salt. This is with the assumption that baking soda

woul lose its power if left in wet dough for too long.

My question is: Can I effectively add baking soda to a lump of

soaked flour? Would the baking soda not pervade the dough enough

for a sufficient rise?

This couldn't be too difficult, but I would appreciate some input.

Thank you,

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