Peaty bread alternatives?
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Is there a way/recipe to make a bread or pastry which fits into Peat’s ideas? ie no resistant starch, no gluten (or other plant defence chemicals) etc?
i’m craving pastry all the time and would like to eat some based off Brad Marshall’s work, but if I can i’d like to keep it as bioenergetic as possible
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I've been making arepas lately, they are super simple to make. Mix harina de maiz (cornmeal), water and salt. Wait 5 minutes. Form into thick pancakes and fry on the pan.
No gluten and low in protein. I find it more easily digestible than breads (including sourdough).
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@revenant isn’t corn pretty metabolically bad though? afaik the main reason high fructose corn syrup is terrible is that the small amounts of corn which aren’t processed out, and this would have much larger amounts
i wonder if there’s an alternative to cornmeal in this recipe, it sounds good otherwise
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@hypercashoidism hi, while Ray didn't recommended bread specifically. He said sourdough bread was not too bad. So you have to see how you feel after.
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@Loulou isn’t sourdough bread high as shit in resistant starch? peat is one confusing guy lol, i thought he advised against consuming any of that
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@hypercashoidism, I think it's about the preparation. The bread has time to leavened so it's easier to digest, like sprouting some grains renders them more digestible and add more vitamins.
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@Loulou
Yes, much of it is prep.Corn meal would be processed using the nixtamalization method using slaked lime aka calcium-hydroxide. Some corn meal products already are processed, you'd simply looked for the words "lyme" or calcium hydroxide in the ingredients list.
Baking soda can perform a pseudo-nixtamalization and render corn, wheat and similar products more digestible but does nothing for gluten content i believe. I have also read that sourdough is easier on the digestive system.
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@hypercashoidism said in Peaty bread alternatives?:
@revenant isn’t corn pretty metabolically bad though? afaik the main reason high fructose corn syrup is terrible is that the small amounts of corn which aren’t processed out, and this would have much larger amounts
i wonder if there’s an alternative to cornmeal in this recipe, it sounds good otherwise
I don't know why corn would be metabolically bad. Nixtamalized would be best, but even without it it's a staple in many countries.
Cassava flour (as used by Brad Marshall) would work also but it's not readily available where I live.
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@hypercashoidism Corn alone yes. But Peat emphasized nixtamalized as many here have already referenced.
Nixtamalization converts the tryptophan into B3, neutralizes plant toxins, saturates pufa, and most importantly, Peat personally did blood tests (I believe with his students) for persorption and found that nixtamalized corn (masa harina), does not enter the blood stream.
He said that when he'd recommend the old school tortilla chips when they were still fried in coconut oil, his overweight clients would notice fat loss.
PS: if I recall some old rpf discussions, consuming said tortilla chips by approx a bag a day, provided similar amounts of B3 to a cigarette every hour or two lol.
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Peat mentioned how technically the dangers of starch consumption are context dependent, and that it is possible to consume without side effects - as practically all traditional societies did.
devil is in the details always.
Peat actually resolved his bread digestion issues when soaking the seeds for 2 days
