G L U T E N F R E E A L M O N D S
Gluten free almond flour is low in carbohydrates and high in protein, compared to wheat and rice flours, which are both high-carbohydrate, low-protein flours. Almond flour contains zero trans fat and is high in fiber. It is also packed with nutrients, vitamins, and minerals — providing sustained energy for the long haul. In addition, almond flour is very low on the glycemic index and a natural anti-inflammatory.
New York Times Bestseller, WHEAT BELLY, written by renowned cardiologist Dr. William Davis, maintains that most “gluten-free foods are not problem-free.”
According to Dr. Davis : "Many gluten-free foods are made by replacing wheat flour with cornstarch, rice starch, potato starch, or tapioca starch (starch extracted from the root of the cassava plant). This is especially hazardous for anybody looking to drop twenty, thirty, or more pounds, since gluten-free foods, though they do not trigger the immune or neurological response of wheat gluten, still trigger the glucose-insulin response that causes you to gain weight. Wheat products increase blood sugar and insulin more than most other foods.“
“But remember,” says Dr. Davis, “Foods made with cornstarch, rice starch, potato starch, and tapioca starch are among the few foods that increase blood sugar even more than wheat products.”
Please checkout: http://www.amazon.com/Wheat-Belly-Lose-Weight-Health/dp/1609611543/ref=cm_sw_em_r_dp_MexXob04D52K3_tt
According to research published in The Journal of Nutrition, eating almonds may play a role in avoiding blood sugar spikes after eating a carbohydrate-rich meal that, otherwise, would raise blood sugar levels. The same study also shows that eating almonds may help prevent oxidative stress.
Translated :: Almond flour stabilizes your blood-sugar levels while helping to reduce inflammation in your body, and inflammation can be an unseen culprit when it comes to how well you feel3. It’s actually good for you. Zest knows best.
(1 cup/145 grams)
(1 cup/125 grams)
(1 cup/158 grams)
Nearly 40% of the total calories consumed by 2-to-18-year-olds are in the form of empty calories.
Source: National Institutes of Health
A MUST READ FROM THE NEW YORK TIMES SUNDAY MAGAZINE | NOVEMBER 27/2011
Should We All Go Gluten-Free?
BY KEITH O'BRIEN