I know these are inflammatory,but would like to know if pasta and bread made the old fashioned way is better.I have 2 friends..one with Crones Disease who was able to eat homemade pasta and bread while in Italy w/o any problem.She didn’t even know the food there is so different from the U.S. My other friend goes to the south of France regularly and has no problem eating bread when she is there.She says you must get the daily since by night it is not eatable. She has IBS issues.Thanks!
Better Together
Bread/pasta etc
Updated on April 12, 2020 in
Ask A Coach
There are some people who can better digest certain variations of wheat, due to the different levels of gluten contained within it and the processing of the grain. For example, pesticides used in the cultivation of wheat vary considerably between countries, so some theorize that people may feel fewer symptoms from wheat consumed depending on this factor as well.
I always like to have discussions of a particular food or ingredient within the context in which it is eaten. So in this example, having homemade bread and pasta may also mean one is eating much fresher overall and not consuming preservatives, additives or highly processed foods that are more shelf-stable. This might also mean other foods consumed are also much fresher and more often organic, that more vegetables are consumed, people may be walking or biking more (as they do in European countries generally), drinking more purified water, using saunas, resting more (look at the variation in vacation days between the U.S. and European countries), etc. In many cases, I do not think that we can take one variable and assume it to be beneficial or detrimental on it is own, but instead, we have to look at the cumulative effect of all of the other foods consumed, the state of health of the individual, and the many other lifestyle factors contributing to wellness (exercise, sleep, social connections, sense of purpose, etc.).
Best! -Zoe
- Liked by
Depuis que je fais mon pain maison, sans oeufs (5 c à thé Chia blanc + 4 c à table de compote de pommes, 2 c. À table d’eau mélangés ensemble pendentif 30min. Ensuite je mélange avec 2 c. À table huile d ‘olive, 2 c. à table de miel et 1/1/2 tasse d’eau à 50 degrés celcius . Je mets le tout dans la machine. Ensuite, je mets le mélange sec suivant: 4 c. à table de graines de lin moulues finement, 2c. à table de chia moulues finement et je mélange à 2 3/4 tasse de farine tout usage sans gluten. Je mets le tout dans la machine sur le métange liquide. Finalement j’ajoute la levure instantannée et je fais cuire 3h30. Sans l’alcool, le café, le pain blanc, les pâtes blanches, le riz blanc, etc., et avec ce pain sans gluten, mes inflammations sur ma peau se calment. Ne lâchez pas.
Coach
Translation (according to Google Translate)
Since I made my homemade bread, without eggs (5 tsp white Chia + 4 tbsp applesauce, 2 tbsp tablespoon water mixed together for 30 mins. Then I mix with 2 tbsp oil of olive, 2 tbsp of honey and 1/1/2 cup of water at 50 degrees celcius I put everything in the machine then I put the following dry mixture: 4 tbsp of seeds finely ground flax, 2 tbsp finely ground chia and mix with 2 3/4 cups gluten-free all-purpose flour. Put everything in the machine on the liquid metange. Finally add the instant yeast and cook for 3:30 am Without alcohol, coffee, white bread, white pasta, white rice, etc., and with this gluten-free bread, my inflammations on my skin calm down.
- Liked by
J’ai aussi une recette de pâtes qui est une recette à pâte à eggrools au chia. Je l’utilise pour faire des pâtes sans gluten, sans oeufs et sans lait. Dans un bol, vous mélangez 1 1/4 de tasse de farine tout usage sans gluten, 1/4 de c. à thé de sel. Je mets de côté. Ensuite je prends un autre bol, je mets 2c. à table de chia blanc moulu finement dans un moulin à café, 2/3 de tasse d’eau et 1/4 de tasse d’huile d’olive douce. Je mélange le tout et je laisse reposer 15 minutes. Ensuite, je mélange le tout. Après, je couvre ma surface de travail d’un peu de farine, je farine mes mains, Je pétris la pâte 5 minutes. Je mets la pâte dans un film plastique dans le réfrigérateur pendant heures minimum (5 jours max). Je la sors du réfrigérageur, Je couvre tous mes outils et ma planche d’un peu de farine. J’abaisse la pâte en la rendant très fine( ou j’utilise une machine à pâtes. Je coupe ma pâte comme j’en ai envie( on peut tout faire sauf des spaghettis parce que c’est trop petit). Je la fais bouillir 3-4 minutes dans l’eau déjà bouillante et c’est tout. (Je peux fair comme un egg roll en ajoutant des légumes et en plaçant le tout au four 350 pendant 30-40 minutes).
Coach
Coach
Translation to English via Google Translate:
I also have a pasta recipe which is a chia eggrool dough recipe. I use it to make gluten-free, egg-free and milk-free pasta. In a bowl, you mix 1 1/4 cups gluten-free all-purpose flour, 1/4 tsp. salt. I put aside. Then I take another bowl, I put 2c. finely ground white chia in a coffee grinder, 2/3 cup of water and 1/4 cup of sweet olive oil. I mix everything and let stand for 15 minutes. Then I mix everything. Then I cover my work surface with a little flour, I flour my hands, I knead the dough for 5 minutes. I put the dough in a plastic film in the refrigerator for minimum hours (5 days max). I take it out of the refrigerator, I cover all my tools and my board with a little flour. I roll the dough down very thin (or I use a pasta machine. I cut my dough as I want (we can do everything except spaghetti because it’s too small). I make it boil 3-4 minutes in already boiling water and that’s it. (I can make it like an egg roll by adding vegetables and placing it in the 350 oven for 30-40 minutes).
- Liked by
-
YOUR PREVIEW
0
0