Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread

On 8/17/2021 at 3:41 AM, sc'Que? said:

What about dried apple fibre?  

I guess what I'm asking is... is there something inherently special about psyllium or could this work with other added fibre sources? 

Perhaps some readers are missing a poignant point here:  psyllium husk is used primarily as an naturopathic laxative, even within the modern medical community. That it may "tear your gut apart" could be it simply acting as it is prescribed by medical practitioners to many. 

Hence the reason for my original reply, regarding apple fibre powder.   

My "gut" instinct is that this article needs a follow-up--and not three years from now.  @Scott Adamscan you please provide better linkage or scientific follow-up on this topic.  This thread might be going a bit loosey-goosey, which is of benefit to no one if lies and half-truths are being spread!  (And, yes, I'll admit that I might be part of the problem.) 

Thanks, Scott! 

16 hours ago, Guest Randall said:

Thankfully, I can handle psyllium. It's Sorghum flour that does a number on me, so I can't have a large % of the store bought gluten-free breads like Udi's and Canyon breads since they contain it.

@Guest Randall:  A "number one"... or a "number two"?   ;{P

9 hours ago, Whitepaw said:

The puff pastry dough looks dangerous  ... chicory, inulin,  and psyllium husks.

 

"water margarine (palm oil, water, sunflower seeds oil, citric acid, sodium citrate, salt) non GMO corn starch rice starch rice flour chicory inulin dextrose modified cellulose non GMO soy flour sunflower oil guar gum iodized salt potato flakes psyllium seed husks (vegetable fiber) rape seed oil ammonium bicarbonate natural flavor"

 Good New: chicory root contains up to 40% inulin, which is a zero on the glycemic index.  Insulin is broken down in the stomach & it helps with the rich starch/flour that is high glucose indexed. It is a stabilizer. Sunflower & rapeseed oil: oils not listed as x-virgin typically contain toxic residues from chemicals that were used to extract the oil. Potato contain lectins (lectins are inflammatory to the gut). The seed husks are harsh to say the least. Guar gum is an inflammatory product. Ammonium bicarbonate allows the batter to rise and toxic to me.  It causes voluminous diarrhea in me.  I avoid all products containing "ammonium" and cellulose. Unable to digest any of the above without consequences. It is good to read all ingredients labels & allergen warnings. I take magnifiers along in shopping as the labels are often "microscopic".  Also watch any meats infused with broth/solutions since these typically contain yeast. 

This is simply a summary of a study, and you can view the source here:
Open Original Shared Link

Psyllium fiber husks are used in this study, which are gluten-free and most celiacs can tolerate, but, like most things, not all celiacs will be able to tolerate--for those avoid this ingredient. There may be other fiber that would do the same thing, but this was not within the scope of this particular study.

It's funny how folks think psyllium is the problem after a reaction to metamucil.  Metamucil is pretty irresponsible with gluten and wheat contamination and many people have been glutened by it.  They make benefiber which is made from deglutened wheat dextrin, and they think it is fine, just like the deglutened wheat flour companies are putting in pizza now.  It literally makes me bleed internally. 

The problem isn't the psyllium its the other cross contamination.  Folks that have issues with roughage on a tender gut, thats because you are still getting some gluten contamination in your diet, but consistent long term fiber will still help.  Try Konsyl.

54 minutes ago, Guest Coldwash said:

It's funny how folks think psyllium is the problem after a reaction to metamucil.  Metamucil is pretty irresponsible with gluten and wheat contamination and many people have been glutened by it.  They make benefiber which is made from deglutened wheat dextrin, and they think it is fine, just like the deglutened wheat flour companies are putting in pizza now.  It literally makes me bleed internally. 

 

The problem isn't the psyllium its the other cross contamination.  Folks that have issues with roughage on a tender gut, thats because you are still getting some gluten contamination in your diet, but consistent long term fiber will still help.  Try Konsyl.

Costco's Kirkland brand of orange psyllium husk fiber states on the container that it is gluten free which means it passes the 20ppm gluten-free labeling requirement. As always, that standard may not be stringent enough for sensitive celiacs.

2 hours ago, Guest Coldwash said:

It's funny how folks think psyllium is the problem after a reaction to metamucil.  Metamucil is pretty irresponsible with gluten and wheat contamination and many people have been glutened by it.  They make benefiber which is made from deglutened wheat dextrin, and they think it is fine, just like the deglutened wheat flour companies are putting in pizza now.  It literally makes me bleed internally. 

Please back up your statements with some evidence. According to their web site:

https://www.metamucil.com/en-us/faqs/metamucil-faqs

Quote

Metamucil powders, capsules, and gummies are gluten free, following the FDA guideline that foods that carrying the label “gluten-free” can contain no more than 20 ppm (parts per million) of gluten. Metamucil Thins are not gluten free.