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    Peaty alternatives to Pasta?

    The Kitchen
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    • I
      ilovethesea
      last edited by ilovethesea

      This pasta is made from just rice and water and it’s really good. Best gluten free pasta I’ve found.
      https://www.tinkyada.com/r-white-spaghetti

      1 Reply Last reply Reply Quote 0
      • CO3C
        CO3
        last edited by

        ....

        Fruit?

        Master Broth Recipe: https://twitter.com/thesquattingman/status/1737526599023526043 / https://recipeats.org/master-broth/

        KilgoreK 1 Reply Last reply Reply Quote 0
        • G
          GlucoseGal @periander345
          last edited by

          @periander345 don’t worry, that’s very Peaty 👌🏼

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          • KilgoreK
            Kilgore @CO3
            last edited by

            @CO3 cant you make pasta from milk powder? Mix with egg yolk, kneed and strech, flatten then cut up to squares and boil?

            CO3C 1 Reply Last reply Reply Quote 0
            • ?
              A Former User
              last edited by

              Why don’t you try white rice noodles from an asian supermarket if rice works for you?

              1 Reply Last reply Reply Quote 0
              • BuckianB
                Buckian
                last edited by

                Well cooked potato has worked for me. Mashed potatoes with lots of butter if high calories are needed.

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                • CO3C
                  CO3 @Kilgore
                  last edited by

                  @Kilgore It would dissolve in the sauce, I think

                  Master Broth Recipe: https://twitter.com/thesquattingman/status/1737526599023526043 / https://recipeats.org/master-broth/

                  GreekDemiGodG 1 Reply Last reply Reply Quote 0
                  • GreekDemiGodG
                    GreekDemiGod @CO3
                    last edited by

                    @CO3 Potatoes and rice are better starch sources.
                    Have you tried polenta?

                    CO3C 1 Reply Last reply Reply Quote 0
                    • STHS
                      STH
                      last edited by

                      Rice congee is great as its already total mush, you can smash a big bowl no problemo.

                      East african staple of Ugali is good, its boiled corn meal with milk, very easy to digest. Other african staples of fufu and cassava are similarly good.

                      The ethiopian version of fermented bread from teff flour, can often find in african stores is great. Injera its called. its partially pre digested and is gluten free.

                      I did marathon running for years on cycled a lot of these things. Nothing beats boiled white rice with an egg and lots of salt though.

                      My main comment if combining large amounts of pasta with sport are two fold.

                      first intensive exercise drastically increases intestinal permeability, this can be dangerous. i have had some extremely bad experiences with eating the wrong foods after intense track sessions.

                      its super well described that gluten has a similar effect of increasing Zonulin. So you dont want partially digested bits of gluten protein floating around in your blood triggering the immune system.

                      So post intense sport, only simple sugars. later once things have calmed down a bit in the gut then any starches need to be well cooked and eaten with sat fats.

                      fun 🙂

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                      • CO3C
                        CO3 @GreekDemiGod
                        last edited by

                        @GreekDemiGod I've tried polenta made from masa harina though. I don't eat starch nowadays though

                        Master Broth Recipe: https://twitter.com/thesquattingman/status/1737526599023526043 / https://recipeats.org/master-broth/

                        1 Reply Last reply Reply Quote 0
                        • CO3C
                          CO3
                          last edited by

                          Also one of the better noodles to get are the korean Japchae vermicelli. They are made from the white variety of sweet potato.

                          Anyway though, since the question was about carb sources, the only 'Peaty' answer is fruit, honey, lactose and refined sugar

                          Master Broth Recipe: https://twitter.com/thesquattingman/status/1737526599023526043 / https://recipeats.org/master-broth/

                          CO3C 1 Reply Last reply Reply Quote 0
                          • CO3C
                            CO3 @CO3
                            last edited by

                            well cooked zucchini (i like the white variety) have also been an excellent carb source for me.

                            Master Broth Recipe: https://twitter.com/thesquattingman/status/1737526599023526043 / https://recipeats.org/master-broth/

                            1 Reply Last reply Reply Quote 0
                            • D
                              dan.dominic
                              last edited by

                              Have you ever heard of gnocchi? Basically the flour is diluted with potatoes. Not gluten free but better (and tastes better) for what you’re looking for.

                              1 Reply Last reply Reply Quote 0
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