Hello Everyone,
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!
Joe
|
