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alternativista · 2011-03-22T15:51:51Z

A companion to the <a href="/topic/267452-better-breads-and-bread-substitutes-and-pancakes-crackers-chips-cookies/" rel="">Better Bread and Bread Substitute thread <iframe data-embedcontent="" frameborder="0" data-embed-src="/topic/205099-food-recipe-resource/?do=embed"> Methods for preparation that reduce anti-nutrients. Gluten free grains and seeds like quinoa and buckwheat. And substitutes for grains like the Cauliflower 'bread crumbs' below. Also, be sure to visit the <a href="/topic/247794-zag-enzyme-lectins-digestive-tract-and-clogged-pores/" rel="">ZAG enzyme thread for info on the ways antinutrients in grains and seeds, especially the gluten grains, soy and peanuts are harmful to digestive health and may directly affect how your skin cells exfoliate properly without clogging pores. In this thread you'll also find info on other foods and nutrients that help prevent/undue the damage from the anti-nutrients in these foods. Just remember, Grains are not health foods. They are at best nearly empty calorie filler with their only real benefits being fiber you can get elsewhere and some minerals better obtained elsewhere but that you will only get from the grains if you prepare them properly. Many whole grains are a fairly good source of protein, however. Oats for example. And grains substitutes such as Quinoa. buckwheat and hemp seed are even higher protein and good sources of minerals. Grains are filled with anti-nutrients some more harmful than others, which can be reduced with proper preparation and food combinations which are rarely done in our industrial food. Which is why I explain all of that over and over. If your digestive tract is in good shape and you are not allergic, you don't have to avoid them, but they should not be a big part of your diet and you should know that you are not eating health food. And you should also know which are the most harmful and which are fairly benign in order to make smart choices. ------------------------------------------------------------ Cauliflower 'bread' crumbs This replaces the bread crumbs sprinkled on top of a dish that creates a browned topping when baked.( I doubt it's of any use as a binder as in the breadcrumbs often used in meatloaf, meat balls, salmon cakes, crab cakes, etc. You can use flax or chia seed as a binder. Food processed/shredded zucchini or onions also help bind. And eggs of course. ) Pulse cauliflower into 'breadcrumbs' and add garlic and half the sea salt, stir. Taken from a line in a recipe for a veggie lasagna that uses eggplant or squash in place of the pasta found in this thread: [Link Removed] [Link Removed]

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Better Grains and grain substitutes

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Food Cursed

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(@foodcursed)

Posted : 12/15/2016 2:56 pm

For grain substitutes, I only really eat these:

- steamed quinoa
- sprouted wheat bread
- spaghetti squash

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