Kickas.org Forums Treatments, Drugs and Alternatives NSD and diet-related; starch free bread ............!!!!!!

I have been 10 days starch free and honest about it too.
Although I am sure there must have been something that I have eaten with starch somewhere along the line (maybe in that Hungry Jacks Whopper the other day )
Anyway first up ... I am starving ..... Secondly ... I AM STARVING ...
I work for myself in the construction industry and need lots of energy and find on some days I am so so tired , please tell me this wont last. I getting to the point where I am starting to think about mixing foods that might rectify this such as an almond and sardine milkshake mmmmm ..who says there isnt a god ?
Anyway I miss bread so much and was looking around the web and found this

http://www.freshpatents.com/Starch-free-...20070020376.php

could the more dietry savvy folk amongst please, please , check it out and tell me I have found something that I can use to put my burger into. If it works out everyone is welcome to use it , all I ask is that you name a burger after me ....

Thanks in advance

CLYDEY

Hi!

I Just read the full patent application and WOW!!!

I Really hope there's a product on the market soon and I really hope that I can tolerate it. Ofcourse in theory I could tolerate it, but you always have to test in real life.


And by the way, if you feel hungry just feast on fat, that's what I do. Bacon, egg yolks, lard, organic coconut oil. Don't eat to much protein though since it will make you hungry faster.
Thanks for the link!

Congratualtions on being starch free 10 days! How are you feeling?

I eat lots of burgers now, and they are very filling. Now I add bacon and avocado on my burger, plus tomatoes and onions and vlasic pickles. If you can tolerate dairy, add some starch free cheese (not presliced or preshredded).

I use iceberg lettuce to make a "bun". Cut a head of Icebert lettuce into 4 equal wedges. This will be enough for 4 hamburgers. Take the sturdy outermost leaves, and divide into 2 "buns", each "bun" being at least 3 leaves thick, one for the top, on for the botton.

I had this in a burger joint in San Luis Obisbo, and now I just make it at home. I think the iceberg is used because it is much sturdier then leaf lettuce, but you could use either.

Coconut Oil is great fuel and will keep you from becoming hungry as well. I get mine by the gallon at http://www.mountainroseherbs.com/index.php its much cheaper. Be sure to get the unrefined, organic one. Use it for cooking, eating by the spoonful (up to 6 T per day), and as a moisturizer for your skin.

Butter is great too, add lots of organic butter to steamed veggies. I love a mixture of brocolli, cauliflower and squash. Or artichokes dipped in melted butter. I have a pressure cooker, and artichokes only take 10 minutes at hight pressure.

Eat lots of protein, have hardboiled eggs ready at all times, salmon, chicken marinated, roasted, etc, steak.

I like to get some boneless chicken breasts, or a flank steak and slice it thinly. I marinate this, then I put them on skewers and grill.

Here is a great marinade:

1/4 cup fresh lemon or lime juice
1/4 cup tamari (similiar to soy sauce)
fresh chopped garlic
grey sea salt
a couple of drops of liquid stevia (sweetner)
at least 1/4 cup olive oil

shake all ingredients together in a mason jar, then pour into ziplock bag with meat, and marinate over night. You can then divide it into individual servings in smaller bags, and freeze. The thinly sliced meat defrosts quickly and cooks quick, for a fast meal.

I eat this meat with cucumber and tomato salsa, guacamole, roasted red peppers, grilled squash. It seems I can tolerate nightshade veggies, if I eat them with other foods, not by themselves.

I wouldn't eat that bread, but you can use almond flour or coconut flour to do some baking. Do a search, you may find a few recipes here.

NO.

Quote:

---

A method of manufacturing starch-free flour includes the steps of grinding a starch-free rice bran to form a bran powder; finely grinding the bran powder under a predetermined circumstance to form nano bran fine particles carrying positive charges and having water and oil absorbing ability; and mixing the nano bran fine particles with protein powders and gluten powders to form the starch-free flour.

---

I noticed this is from a Chinese source, this is EXACTLY the type of ***ing crap you want to avoid. IMO, manufactured Chinese grain byproducts should be banned from export to other countries after what they did with deliberately adulterating wheat gluten with melamine (plastic resin) and selling it cheaply to the Pet Food Manufacturers in the United States. This crime resulted in the deaths of thousands of cats and dogs from kidney failure, and resulted in the contaminated pet food being then recycled into chicken and hog feeds, which our "wonderful" Food and Drug Administration then declared not to be a human health hazard when eaten by the hogs and chickens. The reason I say they should be banned was because of the response to the initial problem, everyone was falling over themselves initially trying to cover it up instead of stopping the process, including several United States Distributors, whom, much to my disgust, are still in business.

If you study the patent link you see this is just another rip off, because the purpose of the alleged starch free flour is to create weight loss by substituting finely ground rice bran (the outer hull of the rice) for the starch in the rice, and then adding back in other God knows what mysterious sourced protein powder byproducts.

I've read and studied the Chinese trade sites on grain products and they play fast and funny with their names for the various types of grain, interchangeably using "corn" for "wheat" and vice versa, "vital gluten" which in American English means it came from WHEAT, in the Chinese usage means it came from any sort of grain and is the higher protein inner core of the grain particle. The writers will always extol the higher virtues of these high protein type powders in the mistaken belief that higher protein = better protein.

The melamine added to the original tainted wheat gluten gave a false positive protein content when the gluten batches were tested for protein content, which is why they did it, claiming they were using a "unique secret patented process"..... sound familiar?.

The reason this matters is that some people throughout the world cannot tolerate WHEAT GLUTEN and yet here you have Chinese importers (and American importers, let's not leave out the crooks on our side of the ocean) using false labeling on imported manufactured grain byproducts. The reason this also matters is that these filler items are also used in many other things like prescription and over the counter medications and yet now the labels could be mislabeled as to whether or not an item is truly "gluten free." I expect there will also be attempts to sneak them into supposedly "gluten free" manufactured food products, with a very bad result for some people.

I had an experience with this recently where I went to purchase a supplement I've used for at least 10 and more likely 12 years, which has always been labeled "starch free" and now suddenly there was a little sticker overprint on the label saying "contains wheat." This really sucked because when I don't take this stuff after a month or two my right hand stiffens up quite a bit and my knees hurt more, I've tried going off of it several times and it's a consistant reaction. I found some bottles from another batch number that don't have the warning, while I applaud the manufacturer for correcting the label, I suspect I know what happened, they used a cheap filler and it wasn't clear what sort of grain it used.


To get back to your original problem, being hungry and running out of energy, it sounds like you have not fully adapted yet. You will have to up your consumption of protein, fat, and VEGETABLES to make this diet work. You can also make almond meal or coconut flour meal bread and pancakes, which are extremely fattening. I would suggest you check out our NSD/LSD Diet Specific Recipes forum, and also the scdiet.org website, http://www.scdiet.org/2recipes/default.html which has many bread recipes you can adapt.

(I am fairly active for my age, so I've experimented a lot with this. People love to add fruit, but they think they can skip the veggies and it doesn't work.)

Here's some links to some stuff I've posted before, with recipes for almond bread and some other subsitutions:
https://www.kickas.org/ubbthreads/showthr...SID=#Post214104

https://www.kickas.org/ubbthreads/showthreaded.php?Cat=0&Number=264018&page=0&vc=1

aloha windy

first off, i agree with everything you say about everything made in china...boycott walmart...don't buy made in china.

the terminalogy/name problem is english...
everywhere the english empire set down the english language an its wierdness.

maize is that grassy-type husked grain product from native america.
corn is an ancient english term for a 'hard shelled' grain type item...it's a generic term and predates the
discover of maize by europeans by 500-1000 years...billy shakes used 'corn'

it's cultural terrorism of dominant language not a plot by the food industry to confuse things.

best
aB$h

ps. please don't confuse starch free with gluten free
glutenin still remains a protein

oh and pps...there are us mills producing wheat gluten (starch free), not all comes from china

Sorry to hear you are so hungry.

Have you considered adding more protein to your diet?

It might help you to feel fuller.

.. an old thread...

The melamine problem in chinese food products has resurfaced now. This time poisoning children by the hundreds and thousands with melamine tainted milk.

.. further curiosities ..

* Development and characterization of a low-starch viscosity rice mutant
.. irradiated rice. sure to raise someones heckles
http://cat.inist.fr/?aModele=afficheN&cpsidt=14426171

* Low-Starch Barley Mutant
http://www.plantphysiol.org/cgi/content/abstract/131/2/684

I am not saying these mutants are good food though, just think ppl might find it interesting

Hi, regarding what to put a burger into: I read a cook book that had a recipe for veggie burger buns made out of chickpeas mashed and eggs and so on. I though that perhaps with a little tinkering, this could become a good idea for a starch free burger bun. I plan to experiment but haven't yet. Some almond flour or coconut flour whipped with egg and fried almost like an omelet.
http://www.101cookbooks.com/archives/001567.html
Also there is a great video on youtube on how to make grain free sandwich bread which basically is pancakes made out of almond flour http://www.youtube.com/watch?v=CPtA3gFvE5I
Hope you fill up and feel less starving, I hate that feeling!
Jan