Oat flour

Lesley · Post by **Lesley** » Fri Nov 18, 2011 5:58 pm

Has anyone a recipe for something using oat flour? I would love to try to bake something.

AND is palm oil good for cooking? I saw palm oil shortening at the store.

Post by **tex** » Fri Nov 18, 2011 6:48 pm

I've never seen any, but based on the grain itself, I would assume that oat flour would be pretty course, (a lot of fiber). Because of that, most recipes using oat flour also call for wheat flour. I have no idea if substituting a GF flour blend for the wheat flour would work, but theoretically it should, if you can figure out the correct blend to use for the substitution.

Palm oil has very high smoke point, so it should be excellent for frying.

Tex

Lesley · Post by **Lesley** » Fri Nov 18, 2011 7:37 pm

I thought about using it as a shortening.

Oat flour is not really coarse. Feels heavy, but then all the flour mixtures do. I will look to see what I can figure out something.

About beef: why could I eat it without a reaction although I am supposed to have intermediate sensitivity to it?

I don't have to pay rent next month (got a free month when I moved in) so I want to do the MRT and see if I can work with a dietitian to figure out a workable menu. I am getting very bored focusing on shopping and cooking, and want to see if I can make things easier for myself.

Post by **tex** » Fri Nov 18, 2011 8:57 pm

Lesley wrote:About beef: why could I eat it without a reaction although I am supposed to have intermediate sensitivity to it?

That series of tests is somewhat like the MRT, IMO - IOW, the results have to be verified by actual dietary trial and error testing. The odds are high that you may react to the highly reactive foods, low that you will react to the low reactive foods, and intermediate that you might react to the intermediate foods, just as the results suggest. But, they still have to be verified by trial and error testing.

Tex

desertrat · Post by **desertrat** » Fri Nov 18, 2011 9:12 pm

This is what confuses me: if you have a low reaction to low reactive foods, does that mean you can still eat it? Or only in moderation? If you continue to eat the low reactive foods, does that reaction increase in severity to become a moderate reactive food?
Mandy

Lesley · Post by **Lesley** » Fri Nov 18, 2011 9:31 pm

Good question, Mandy. I would think, given Tex's answer, that if you eat something that has been isolated and it DOESN'T affect you, you can probably eat it. However, it makes sense to me (knowing that a food one has been eating with impunity can suddenly cause sensitivity, I would eat that food in moderation and watch reactions to it.

Post by **tex** » Fri Nov 18, 2011 10:15 pm

Mandy wrote:This is what confuses me: if you have a low reaction to low reactive foods, does that mean you can still eat it? Or only in moderation? If you continue to eat the low reactive foods, does that reaction increase in severity to become a moderate reactive food?

Lesley is correct, I believe. In some cases, low reactive foods will cause no problems, while other low reactive foods may cause problems right off the bat, or they may cause problems only if eaten regularly, and/or in significant amounts. IOW, the potential for problems is there, but the risk is relatively low, so such foods may or may not be a problem.

Only trial and error testing can clarify the risk. In many cases, low reactive foods can be eaten without problems, for example, if they are eaten on no less than a 3-day rotation, even if they are a noticeable problem if eaten every day. Obviously, the 3-day rotation diet will not work for highly reactive foods such as gluten, though.

Tex

desertrat · Post by **desertrat** » Fri Nov 18, 2011 10:18 pm

Thanks, guys. Yes, a rotation would be the best!
Mandy

Lesley · Post by **Lesley** » Fri Nov 18, 2011 11:52 pm

low reactive foods will cause no problems

I hope this works.

Beef is intermediate on my list, but I have eaten it on a sort of rotation basis, i.e. every few days, rotated with turkey, fish and lamb. I wonder if I could eat pork or bacon like that? It would be terrific if I could.

MBombardier · Post by **MBombardier** » Sat Nov 19, 2011 11:44 am

Lesley, we don't use anything but the palm oil shortening. The Spectrum brand is expeller-pressed, not chemical. It doesn't have any trans fats in it. Here is what they say on their website:

To make Spectrum Naturals Organic Shortening, we start with organic palm oil, extracted via manual pressing without the use of harmful chemicals. The oil is refined using a certified organic, chemical free process similar to Spectrum's other organic oils. The palm oil is then whipped using nitrogen, resulting in creamy consistency similar to conventional shortening.