What kind of starch should I use, I'm not exactly sure what you mean?
Are you using my flour or another (if another —
what kind of starch: whole grain flours are you using?).
Not exact matches
I think every good meal should have a
starch of some
kind, whether that's some
kind of bread, pasta, rice, potato, you know
what I mean.
Today, we're talking about seven foods: sprouts
of all
kinds and origins; agave nectar, nectar
of the metabolic syndrome gods; soy lecithin; coconut aminos,
what hipsters have moved onto from tamari; tapioca, gummy
starch; animal skin, food
of the gods; and Quorn, «food.»
Dave Asprey: It's interesting, when I was writing the Bulletproof Diet book, I really dug in on the butyric acid angle and found two different studies that talked about
what many in the Paleo community all know, if you eat some
kind of fiber, vegetables, or
starch, then the bacteria in your lower intestine can make butyric acid.
And for anyone listening to this, and — you know — when you hear the word Paleo,
what we're trying to talk about is
kind of ancestral way
of eating, typically, cutting out inflammatory foods, cutting out foods that are high in toxins and try to really increase nutrient density, so, typically, healthy meats, lots
of good veggies — you know — the — the — the right amount
of fruits and
starch and carbs for you and — You know — I — I tend to use the term Paleo template because we can really adjust in the macronutrients.
You can use any other
kind of starch —
what about potato
starch?
Please note that yogurt often contains sugars and fillers such as gelatin and
starches and they don't label exactly
what kind of probiotic strains are in them and how much is in there.