Kickas.org Forums Treatments, Drugs and Alternatives NSD and diet-related; question re nutritional yeast and wheat germ

Well, I got myself a new cookbook. It is called 'American Wholefoods Cuisine' by Nikki and David Goldbeck. It is actually a vegetarian book but I thought it would be a good basic book to go with because of the whole foods aspect. It seems to be very good and I am very impressed with it. There are tons of great recipes, meals, sauces, soups, appies, desserts that are either outright starch-free or easily adapted to be starch free.

I have a question though, does anyone have anything to say regarding the use of nutritional yeast? Is it starch-free? [please, please, please!!] How about wheat germ, starch-free? I am looking for some more ideas re flour and thickeners.

I have purchased some coconut flour and it works well, however, I have found that I don't really like the flavour! It is too.....coconutty...go figure! eh? I have tried the almond meal and it is too.....almondy!!! I feel like Goldilocks without the beautiful blonde girls!

Any ideas out there????.......

Cheers,
Rita

James, 12, Adrian, 10, Elisabeth, 3, my babies!

Hey!

I suppose yeast would be ok if you don't have candida problems.. but I don't know for sure.
I also have used coconut flour (had to order it from Ireland) but I find the bakings to taste like eggs. Even if I put a lot less eggs than the recipe calls for, no help.
Have you noticed the same?

I've only tried pancakes and muffins though. And muffins were quite ok but these pancakes just tasted like fried eggs..yuck .

Just wanted to warn you about nutritional yeast. For me this is one of the most AS and brainfog producing things that exists. Weather or not it is starchy or if you react the same way I do not know.
Wheat germ oil I use sometimes without much noticable negative effects, but wheat germ itself, I would not touch. But I don't remember if I experienced AS from it...

Take care Rita
Andreas

I tend to avoid vegetarian cooking like the plague now unless I did the recipe and cooked the food myself precisely because of this problem... the vegetarians substitute ingredients for meat that are absolutely the worst crap I could ingest, and it's typically just these little bitty items that would not tend to bother normal people.
I tell people to avoid, avoid, avoid wheat byproducts if they think they aren't getting anywhere witht the NSD/LSD because there is so much documented evidence that at least some of us are cross reacting.

As for the alternates to flour, the taste does not bother me but that's partially because I've gotten used to the taste of the substitutes combined with I tend to be fairly creative with seasonings. For example, if I want "rye" toast I make an almond flatbread with fennel or anise seeds, molasses, cocoa powder, a little tiny amount of cider vinegar, and a bit of powdered cumin in it, which when toasted, tastes sort of like pumpernickel bread.

I remember trying wheatgerm a long time ago and I didn't seem to react much at the time. I think this is largely because it had such a strong laxative effect on me.. ie: the laxative effect may be countering part of the inflammation?.