Guest guest Posted October 17, 2008 Report Share Posted October 17, 2008 Hello My daughter is following the diet and we are wondering if the almond flour in several of the bread and pancake recipes can cause loose stools. I thought this was a legal flour so we started to use it. Also we are wondering if eggs or egg whites could be the issue? Thanks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2008 Report Share Posted October 17, 2008 I can only eat a small amount of almond flour. I do not get loose stools but it will lay like a rock in my stomach and give me a stomach ache. So now I just use the souffle bread. Suzanne Almond FlourTo: BTVC-SCD > Hello> My daughter is following the diet and we are wondering if the > almond > flour in several of the bread and pancake recipes can cause > loose > stools. I thought this was a legal flour so we started to use > it. Also > we are wondering if eggs or egg whites could be the issue?> Thanks> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2008 Report Share Posted October 17, 2008 Just thought I would chine in here. I have had the same feeling with almond flour - feels like cement in my stomach, but this was in the first couple of months being on SCD that I can recall. At one point about five years ago I had several food allergy tests done. Almonds came up on both of them, but my naturopath/md resource had said to take those allergy tests with a grain of salt because a snapshot of what going on at the tiem a blood smaple was taken. Also said many people can test allergic to almonds and do fine with them. I made some pumpkin muffins the other day and used Almond Flour - I loved these little morsels so much I must have overdone it and ate too many (I think two in a sitting). The next day I felt like crud and and had on again off again queezy feelings. UC 5 1/2 yrsSCD 2 3/4 monthsNo meds (off prednisone as of about 2 1/2 wks ago yeah)__________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2008 Report Share Posted October 18, 2008 I, too, had terrible 'cement stomach' when using almond flour originally. Then I started soaking (and, if being made into actual flour, dehydrating in oven at less than 150 degrees) the nuts before using and yay! I can eat all I want. Now, this " predigesting " trick does not work for everyone --one person on the GAPS list just noted that they reacted to soaked almonds as well. But it has worked for several of us. This step may help one determine whether one is sensitive to almonds in general or just challenged by their inherent enzyme inhibitors (which the soaking and rinsing addresses). To do: Put in filtered, salted water 8-12 hours. Drain and rinse well. Use within a day or two, or dehydrate to either store longer or to grind into flour. Most of the time I don't bother dehydrating --I just soak enough for the next day, and eat the soaked nuts as-is, mash them into burgers, etc. Sunflower seeds almost double in size when soaked, so go twice as far in my Sunflower Beet pizza crust. Baden Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2008 Report Share Posted October 18, 2008 Baden, what do you mean you " mash them into burgers? " Do you add an egg and cook the patty or -? > > I, too, had terrible 'cement stomach' when using almond flour > originally. Then I started soaking (and, if being made into actual > flour, dehydrating in oven at less than 150 degrees) the nuts before > using and yay! I can eat all I want. > > Now, this " predigesting " trick does not work for everyone --one person > on the GAPS list just noted that they reacted to soaked almonds as > well. But it has worked for several of us. This step may help one > determine whether one is sensitive to almonds in general or just > challenged by their inherent enzyme inhibitors (which the soaking and > rinsing addresses). > > To do: Put in filtered, salted water 8-12 hours. Drain and rinse well. > Use within a day or two, or dehydrate to either store longer or to > grind into flour. > > Most of the time I don't bother dehydrating --I just soak enough for > the next day, and eat the soaked nuts as-is, mash them into burgers, > etc. Sunflower seeds almost double in size when soaked, so go twice as > far in my Sunflower Beet pizza crust. > > Baden > Quote Link to comment Share on other sites More sharing options...
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