Thank you for doing that research! Especially since I have a bag of it in my kitchen....
I will opt for the coconut or almond flour instead.
Clarity is so nice lol.
Thank you for sharing this wonderful information. I also researched Cassava and found the following information from Healthline: "Cassava may be dangerous if consumed raw, in large amounts, or if prepared improperly. Raw cassava contains chemicals called cyanogenic glycosides. If eaten, these can release cyanide into your body." (Healthline is an evidence based Health Information Organization)
I agree that it is best to stick with the basic flour alternatives. Especially while restoring the Bio-Terrain and returning to health from MD.
I pray all members of this community continue to read and learn as you overcome this disease. Trust in the Lord and stay the course.
"Trust in the Lord forever, for the Lord, the Lord himself, is the Rock eternal." Isaiah 26:4
During the nutrition call on Saturday, 9/23/23, there was discussion around Cassava flour. It's been brought to our attention that we must use caution if using Cassava, as it contains cyanide. Studies on the Pacific Islanders revealed that Cassava is a staple ingredient in their diet, but they support it with eating fermented foods, as fermented foods degrade the negative impact of the cyanide. I also did a little research and it appears that the impact can be great if Cassava flour is not properly prepared and eaten raw. You must soak the cassava and thoroughly cook it to reduce the cyanide down to compounds that are not harmful.
With the extra work around using Cassava flour, it may be in our best interest to stick to other flour alternatives, such as Almond flour and Coconut flour.
Peace to you all!
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