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I am sensitive to gluten and try to stay away from it. That wipes out a lot on the list. Tests showed me sensitive to soy and that takes out more. Sensitive to grapes and that takes out raisins and some vinegars. I'm metabolic syndrome and must eat lower glycemic grains
GeoffreyLevens wrote:I am sensitive to gluten and try to stay away from it. That wipes out a lot on the list. Tests showed me sensitive to soy and that takes out more. Sensitive to grapes and that takes out raisins and some vinegars. I'm metabolic syndrome and must eat lower glycemic grains
Jellen, have you tried oat bran? Just popped into my head last night as a possible for me. A full cup RAW has nearly same calories as cup of cooked beans and about same glycemic load and protein content.
GeoffreyLevens wrote:I think the thyroid issues would only be a problem if you ate a lot of it, as in multi-ounces per day, though I do not know Probably depends on the body
Cooking will definitely destroy some or all of the omega 3
Cooking Stability of Flaxseed
â€˘ Ratnayake WMN, Behrens WA, Fischer PWF, Lâ€™Abbe MR, Mongeau R, and Beare-Rogers JL. â€śFlaxseed : Chemical Stability and Nutritional Properties.â€ť Journal of Nutritional Biochemistry 3 (1992): 232-240.
Summary : Whole and milled flaxseed was heated for 60 minutes at either 212 degrees F or 662 degrees F. No changes in peroxide values and fatty acids composition were noted.
â€˘ Chen Z-Y, Ratnayake WMN, and Cunnane SC. â€śStability of Flaxseed during baking.â€ť Journal of American Oil Chemists Society 71 (1992): 629-632.
Summary : Baked whole and milled flaxseed at 350 Degrees F for 90 minutes, no changes in fatty acid composition. Muffins made with flaxseed were baked at 350 degrees F for 2 hours. No change was noted in the ALA content, and other fatty acids.
â€˘ Cunnane SC. Hamadeh MJ, Liede AC, Thompson LU, Wolever TM, and Jenkins DJ. â€śNutritional attributes of traditional flaxseed in healthy young adults.â€ť American Journal of Clinical Nutrition 61 (1995): 62-68.
Summary : Healthy, young adults (22-28 yrs. Old) [n=10,5 female, 5 male] ate 2 muffins each day (total of 50 grams milled flaxseed) for 4 weeks. Each adult stored their weekly muffin supply in the freezer and defrosted when needed. Baking the muffins did not change the ALA content and the thiobarbituric acid-reactive substances(another measurement of rancidity). In the adult subject, the antioxidant vitamins retinol and alpha-tocopherol remained unchanged in the plasma; products of lipid peroxidation in plasma and urine also remained similar to control group (no flax).
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