I have been looking at the vegan meal plan of Dr. Neal Barnard. Very imaginative recipes . But few of them contain whole wheat. nealbarnard.org/pdfs/Diabet...
Could be, there was an unintentional reversal of Wheat Belly as well.
To me, it seems that neither carbs nor fats are bad. The nature of the carbs, such as the quick digesting modern wheat and rice and fats which are not balanced are the problem.
What sort of processing can increase resistant starch in modern wheat? If cooking a and cooling rice can do so, why not wheat?
We cannot afford to put the world population on meat and fish. Wheat and rice are the staples of the developing countries. We have worked hard to alleviate hunger through developing new strains of these grains. But unfortunately, it appears that they are not as well designed for human food as the natural ones. But man has the intelligence to find ways of adapting these through processing. This is what we must do
Methods of cooking, combining etc. are some possible solutions.
Most people in North India do not eat white flour bakery bread, but use chapathi made of a mixture of flours. It is s wrong idea that chapathi is just whole wheat. It is the South Indians who have borrowed this dish who do so. In the North, they mix lentil flour, soy etc in given proportions with wheat and have it milled to a not very fine flour.
Intermittent fasting is a method used in CA clinic for reversing diabetes. One of my colleagues, who uses milk, butter with every meal, lots of sugar, chapathi and roti with multi grain atta etc. fasts every Tuesday when he eats limited fruits. All his numbers are perfect despite his eating spoonfuls of butter, tumblers of whole milk and plates of Agra Pethas and Jalebis.
All religions advocate fasts.
I believe we must combine wheat with opposing foods or process it in cooking, milling etc. and use what we have for our health by applying the discernment humans are endowed with. More research is required in this field.
Most Jains would not eat food fermented with yeast, but most Indian foods like Naans and Bhatooras are fermented with curd or whey. What processing takes place in the presence of lactobacillus? Does it improve quality of wheat?
Today, yeast has taken over in commercial establishments and Instant yeast has captured homes.
I really wish someone would answer.
Long Wheat+: No Confusion, Great Combination.
the white poisons
Why do diabetic people need to eat more fat?
Kerala Man’s New Jackfruit Flour Helps Control Diabetes, Bags National Award
