We make bread with 1/3 whole grain spelt (and older wheat variety), 1/3 rye, and 1/3 buckwheat (high in protean), with a bit of flax seed meal and gluten thrown in. It's really good! I can also share recipes if anyone is interested.
On Sun, Oct 15, 2017 at 1:14 PM, Greg Fiorentino via Mercedes < mercedes@okiebenz.com> wrote: > More on carbs: > > Try to include more rye vs. wheat. My favorite is a rye or pumpernickel > bread made with 50% whole wheat and 50% rye (plus a bit of gluten added to > make up for the lack in the rye). When I make this bread I do it from > freshly milled flour I do at home. I have a good bread machine recipe if > anyone is interested. > > The carbohydrates in rye are mostly made up of pentose sugars (5 carbon > molecule) rather than glucose or fructose (6 carbon) . These metabolize > more slowly and also hydrate much more while going through the digestive > system, giving a feeling of fullness. Also, the pentose sugars happen to be > important building blocks of DNA and RNA. > > Some people complain that this "binds them up". > > Greg > > > > > _______________________________________ > http://www.okiebenz.com > > To search list archives http://www.okiebenz.com/archive/ > > To Unsubscribe or change delivery options go to: > http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com > > -- OK Don *“Travel is fatal to prejudice, bigotry and narrow-mindedness, and many of our people need it sorely on these accounts.”* – Mark Twain "There are three kinds of men: The ones that learns by reading. The few who learn by observation. The rest of them have to pee on the electric fence for themselves." WILL ROGERS, *The Manly Wisdom of Will Rogers* 2013 F150, 18 mpg 2017 Subaru Legacy, 30 mpg 1957 C182A, 12 mpg - but at 150 mph! _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
