Guest guest Posted August 31, 2003 Report Share Posted August 31, 2003 I'm now baking with spelt flour after tasting a neighbor's healthy zucchini bread made with spelt. Spelt is fairly expensive when found in the package at fresh fields, but then I found it loose in a bin where you put as much as you want into a baggie. Was much cheaper that way and bakes beautifully. on 8/30/2003 8:28 PM, paultheo2000 at paultheo2000@... wrote: > Any thoughts? > > http://www.hemp-sisters.com/HempFlour.htm > > Key points: High Protein, High Fiber, okay EFA ratio. > > BTW, a thought just occured to me. Since fiber isn't digested but > still considered a calorie (through bomb calorimetry calculations) > shouldn't most cronies be subtracting about 200 cals from what they > think they're eating (~50g of fiber)? > > -Zulu > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 31, 2003 Report Share Posted August 31, 2003 Spelt and Rye and the occasional whole wheat is what I use now. But Hemp flour seems to be much much higher in EFAs, Protein and Fiber! Definitely more Cron-like from my perspective (especially for low carbers). BTW, apparently you can mix hemp flour with a lot of water and some sweetening (cinnamon and stevia) to make hemp milk. For a cup you get 40 calories (less then half of skim milk by comparison) with fiber, protein and essential fatty acids. Seems perfect... - > > > Any thoughts? > > > > http://www.hemp-sisters.com/HempFlour.htm > > > > Key points: High Protein, High Fiber, okay EFA ratio. > > > > BTW, a thought just occured to me. Since fiber isn't digested but > > still considered a calorie (through bomb calorimetry calculations) > > shouldn't most cronies be subtracting about 200 cals from what they > > think they're eating (~50g of fiber)? > > > > -Zulu > > > > > > Quote Link to comment Share on other sites More sharing options...
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