I modified the SCDiet to fit my body, so I quit eating all dairy while healing, and added in ingredients that worked well with my body, like cacao, flax seeds, chia seeds,
pysllium seeds, etc..
It absorbs water and gels up in a similar way to chia seeds and so if you hate any kind of gelatinous texture then you may find you don't
like pysllium.
MAINTAINS REGULARITY AND PREVENTS CONSTIPATION - When combined with water,
pysllium husk forms a gel (that is naturally gluten free!)
I bought
this Pysllium Husk Capsules and I also take 2 tbsp.
I'm just about to make it again, and have one question — would it work to blend the psyllium, water and cashews together to a thick milk consistency then wait for
the pysllium to gel in that mix?
Pysllium is often taken as a supplement and used to aid digestion due to its high levels of soluble fibre and also as an anti-inflammatory.
I was wondering about
the pysllium husk.
Absolutely delightful, changes I made, buckwheat instead of sorghum, 100g of cheese instead of 200g and had
no pysllium husk so left it out, though maybe I could have use ground flax seed.
The pysllium says 1Tsp (5g) so I used 5 teaspoons.
Unfortuntely no, this LCHF version of pastry needs the mozzarella due it's unique stretched curds — essentially in lieu of flour / gluten, it needs elasticity which is provided by both the mozzarella and
pysllium.