Guest guest Posted March 25, 2001 Report Share Posted March 25, 2001 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2001 Report Share Posted March 28, 2001 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2001 Report Share Posted March 28, 2001 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2001 Report Share Posted March 28, 2001 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2001 Report Share Posted March 28, 2001 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2004 Report Share Posted July 18, 2004 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, Quote Link to comment Share on other sites More sharing options...
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