I think I found the holy grail of keto flours!

food
flour
(Gregory - You can teach an old dog new tricks.) #21

A little bit of bad is still not good.

It reminds me of the studies that show eating whole grain flour is healthier than eating refined flour, i.e., fewer people died.

We need to see the study where a control group ate no flour…

FWIW, I’m not as strict with my eating as this may sound, I have 50 years of failed nutrition behind me, but one of the things that sticks out with me, is that if you have to mix a bunch of other stuff with something to make it more palatable, then the " something " is better left alone.

(Cristian Lopez) #22

I am, and Im proud of it! XD I find it interesting to watch a grown up taste the actual definition of processed-food. I still cant believe how much water comes out of dollar store ground beef!

I said “You the people” since it really gets the point across :stuck_out_tongue:

(Jeff S) #23

I love that channel! I wouldn’t eat most of the stuff he tries - but I enjoy the show

#24

I am always surprised I don’t see keto recipes with sawdust. The macros are great. https://www.semanticscholar.org/paper/NUTRITIVE-VALUE-OF-SAWDUST-Hossain-Rahman/0e5c59022a045271f9c68d2827bf9c5cebc29d79/figure/0

Also according to Men;s Health it is in plenty of foods already

Celluslose. Its whats for dinner

(Susan) #25

Wow, that list of 31 foods is enlightening and makes me happy that I am not eating any of those things since being on Keto, but my family still is, eek!

Thanks for sharing that with us. I already knew about the grated cheese, but not the others, wow.

(Jane) #26

Astonishing! Glad I usually make my own sour cream - no sawdust!

Why would Worcestershire have sawdust? :astonished:

#27

Worcestershire sauce is a fermented liquid condiment created in the city of Worcester in Worcestershire, England during the first half of the 19th century. The creators were the chemists John Wheeley Lea and William Henry Perrins, who went on to form the company Lea & Perrins.

Hey we all know if you don’t make it personally…some chemist devised it :slight_smile:

eat fresh, closest to basic only and you do more for yourself than ever as a ton of us on this site know already. A tad for flavor, sure if you personally will go there on a shake of some extra flavoring for taste.

what we allow as ‘a tiny bit for taste’ and what ‘we allow’ as food intake as in making pancakes with say oat flour, or almond flour or barley even…that is real food intake as a meal so best everyone decide how ya wanna roll. Just a few thoughts on it all from me :slight_smile: me is me, you be you :stuck_out_tongue_winking_eye: but there is a big difference of a ‘small shake or addition’ for taste on a meal vs. the ‘meal’ being all about crap in a way from the start of that recipe so…

(Bob M) #28

Do they pronounce it wooster, as we do in Massachusetts?

(Laurie) #29

@ctviggen My mother (from western Canada, but with Brit/Brit wannabe parents) called it wooster sauce. I’ve never heard anyone else pronounce it that way, Bob!

(You've tried everything else; why not try bacon?) #30

The name of the Massachusetts city reflects the original pronunciation, which applies to the sauce as well. My late mother insisted on calling it “Wooster sauce,” dropping the “-shire” altogether.

But you always have to ask. The city of Berkeley pronounces its name very differently from how the name of the man it was named for, the famous Bishop Berkeley, is pronounced. And Valdez, Alaska, despite having been founded by Spanish speakers, attracted so many Anglo immigrants that it eventually passed a local ordinance affirming the pronunciation with the long final ‘e’.

(Jane) #31

Down South we always called it “wooster sauce”.

#32

Pronounced “wusster”:grinning:

(Bob M) #33

I always pronounce it Wor-chester-shire (last part as in “shy er”) sauce, but that’s only so I can remember how to spell it. But then I forget how to actually pronounce it.

#34

hmm, I am from the north and best I say is Wor’shir
I don’t think no one says this word right ever HAHA

#35

Speaking as a Brit, we pronounce it: wuster-sher

The city of Worcester is pronounced ‘wuster’. Impossible to pick up from the spelling alone.

Most of our counties end with the ‘shire’ suffix, but this isn’t pronounced how it’s written either. Instead, it’s a ‘sher’ sound - e.g. Shopshire (shrop-sher), Yorkshire (york-sher), Cambridgeshire (Came-bridge-sher), Berkshire (bark-sher) etc.

#36

That oat fiber tho: 3 g carbohydrates for 1 TEASPOON??? Yikes. That 9 g for a TBSP. Too high for me.

#37

Many of us care more about net carbs… When my goal was just ketosis, it worked for me (and I couldn’t avoid a huge total carb number anyway).
If someone wants to keep total carbs very low, fibers and sugar alcohols should be minimized or avoided as they are very carby.

(You've tried everything else; why not try bacon?) #38

Fer sher! :rofl:

(Jane) #39

I always pronounced it like that too but nobody outside my household would know what I was talking about! :laughing:

We tend to be lazy in our speech in the Deep South and cut off syllables and consonants at random.

(Jane) #40

D’jet yet?

Translation: Did you eat yet?

:smiley: