Guest guest Posted October 20, 2008 Report Share Posted October 20, 2008 Actually, the owner of Digestive Wellness developed a similar almond flour allergy, which is why she doesn't use that in her commercial baking, I believe. I read about it on Ramesh Prasad's website. Mara ---- Original message ---- >Date: Mon, 20 Oct 2008 20:08:48 -0000 > >Subject: almond flour problems >To: BTVC-SCD > >I was wondering if anyone has ever had problems with almond flour, when >previously they did not. I have been on SCD for 6 years. In the past I >never had a problem with almond flour and used it often in my baking. >However, I started having problems lately and eventually narrowed it >down to almond flour. I had been using a very finely milled flour from >Digestive Wellness, but then switched to the cheaper Trader Joes >version. Stopped using the TJ version and eventually went back to the >DW flour. However, I did not tolerate that at all either. It is strange >because coconut flour does not seem to bother and you would think it >would more so than almond flour. Is it possible that I have built up an >intolerance to the almond flour. Maybe I could tolerate pecan flour >better. Almond butter does not give me as many problems as the flour, >but still not perfect. Any thoughts. > >Thanks > >UC 13 years >SCD 6 years > > >------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2008 Report Share Posted October 20, 2008 A friend developed an intolerance to almonds after eating a lot of them in almond milk form. She stopped them for awhile to clear out her system. Now she tolerates them occasionally pretty well. She is GFDF, not SCD, but I think it would be similar. Before SCD I drank too much soy milk and then had the same problem for awhile with soy. Hope this helps. 14 yo son w. UC SCD 2007 > I was wondering if anyone has ever had problems with almond flour, when > previously they did not. I have been on SCD for 6 years. In the past I > never had a problem with almond flour and used it often in my baking. > However, I started having problems lately and eventually narrowed it > down to almond flour. I had been using a very finely milled flour from > Digestive Wellness, but then switched to the cheaper Trader Joes > version. Stopped using the TJ version and eventually went back to the > DW flour. However, I did not tolerate that at all either. It is strange > because coconut flour does not seem to bother and you would think it > would more so than almond flour. Is it possible that I have built up an > intolerance to the almond flour. Maybe I could tolerate pecan flour > better. Almond butter does not give me as many problems as the flour, > but still not perfect. Any thoughts. > > Thanks > > UC 13 years > SCD 6 years > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2008 Report Share Posted October 20, 2008 I agree I can eat almonds whole but the flour which didn't alway bother me does now ...more so when eating things like the pizza dough. I can tolerate a small amount. I guess its like anything else we are better off rotating our food. Good Luck Suzanne almond flour problemsTo: BTVC-SCD > I was wondering if anyone has ever had problems with almond > flour, when > previously they did not. I have been on SCD for 6 years. In the > past I > never had a problem with almond flour and used it often in my > baking. > However, I started having problems lately and eventually > narrowed it > down to almond flour. I had been using a very finely milled > flour from > Digestive Wellness, but then switched to the cheaper Trader Joes > version. Stopped using the TJ version and eventually went back > to the > DW flour. However, I did not tolerate that at all either. It is > strange > because coconut flour does not seem to bother and you would > think it > would more so than almond flour. Is it possible that I have > built up an > intolerance to the almond flour. Maybe I could tolerate pecan > flour > better. Almond butter does not give me as many problems as the > flour, > but still not perfect. Any thoughts.> > Thanks> > UC 13 years> SCD 6 years> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2008 Report Share Posted October 21, 2008 In the past year a law to pasturize all almonds grown in the US has been made into law. So you may be reacting to something added in during this process. Some companies use steam to pasturize, but some use chemicals... just another way the USDA is " protecting " us... Judy > > I was wondering if anyone has ever had problems with almond flour, when > previously they did not. I have been on SCD for 6 years. In the past I > never had a problem with almond flour and used it often in my baking. > However, I started having problems lately and eventually narrowed it > down to almond flour. I had been using a very finely milled flour from > Digestive Wellness, but then switched to the cheaper Trader Joes > version. Stopped using the TJ version and eventually went back to the > DW flour. However, I did not tolerate that at all either. It is strange > because coconut flour does not seem to bother and you would think it > would more so than almond flour. Is it possible that I have built up an > intolerance to the almond flour. Maybe I could tolerate pecan flour > better. Almond butter does not give me as many problems as the flour, > but still not perfect. Any thoughts. > > Thanks > > UC 13 years > SCD 6 years > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2008 Report Share Posted October 23, 2008 Judy, Thanks for the head up about almond processing. I am one who has trouble digesting nut flours. Decided to google new regs and what I found was pretty alarming. Producers are allowed to use " propylene oxide " to pasteurize the almonds. This is not allowed to be used as a food additive in Asia, Africa, most of Europe and Canada. It is classified as a carcinogen by the EPA. Whoa! Another thing to worry about. Check out the article on foodconsumer.org: http://foodconsumer.org/7777/8888/L_aws_amp_P_olitics_42/100209542008_Cornucopia\ _Institute_Files_Action_Seeking_Almond_Pasteurization_Documents.shtml The FDA will not release the research behind to recommendation to consumer group, Cornucopia. Apparently, the only safe nuts are the ones labeled organic which are pasteurized using heat treatment. More money to eat healthy. Just what we need. > > > > I was wondering if anyone has ever had problems with almond flour, when > > previously they did not. I have been on SCD for 6 years. In the past I > > never had a problem with almond flour and used it often in my baking. > > However, I started having problems lately and eventually narrowed it > > down to almond flour. I had been using a very finely milled flour from > > Digestive Wellness, but then switched to the cheaper Trader Joes > > version. Stopped using the TJ version and eventually went back to the > > DW flour. However, I did not tolerate that at all either. It is strange > > because coconut flour does not seem to bother and you would think it > > would more so than almond flour. Is it possible that I have built up an > > intolerance to the almond flour. Maybe I could tolerate pecan flour > > better. Almond butter does not give me as many problems as the flour, > > but still not perfect. Any thoughts. > > > > Thanks > > > > UC 13 years > > SCD 6 years > > > Quote Link to comment Share on other sites More sharing options...
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