Grain-Free Baked Goods
In view of today's very popular* post on DU's home page (about reversing Alzheimer's), I am posting the link below, which will help people understand how those of us who go grain-free don't suffer any losses.
In fact, almond flour is far superior to wheat flour in taste.
Another point: Giving up potatoes and white rice could also decrease your chances of developing Alzheimer's.
On the above thread, you will see my post about how I reversed memory problems by dropping wheat and starches from my diet. That was a major achievement, but there was another significant outcome: for the first time in 20 years, I was able to move effortlessly. I had previously suffered terribly with movement problems, and all my joints were inflamed from my reaction to wheat. Within 5 weeks of dropping wheat, I was able to move effortlessly and was free of joint paint for the first time in 20 years.
Granted, the study sample was small and this is not the be-all and end-all of studies, but many will not want to take a chance, given that the alternative to wheat flour is better taste. It's definitely something to watch on your Google or Yahoo news page. In addition, Dr. Davis (link below) reports many outcomes similar to mine.
Grain-free baking.
Here you will find recipes for a bread, crackers, etc.
In addition, I highly recommend reading Dr. William Davis, the cardiologist who wrote The Wheat Belly Cookbook.
Tonight for dinner, I had fish. I discovered one piece of frozen, wheat-crumb breaded fish in the freezer. I also had plain frozen flounder. I used the breaded fish and made my own almond breading for the frozen flounder (defrosted). The taste difference of the almond flour breading was far superior to the wheat breaded.
*90 recs, 2,700+ views
Cher