Try THESE Alternatives to ALMOND FLOUR so You Don’t Get Bored

Try THESE Alternatives to ALMOND FLOUR so You Don’t Get Bored

Try THESE Alternatives to ALMOND FLOUR so You Don’t Get Bored

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Try THESE Alternatives to ALMOND FLOUR so You Don’t Get Bored

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Problems with Traditional Flour

By triggering the production of the protein zonulin, gluten causes the tight junctions in the gut to open. Gluten proteins then leak into the bloodstream. Your body responds by making antibodies against these proteins, which have the potential to cross react with thyroid tissue. In other words, the gluten antibodies also can also cause your immune system to attack your thyroid, causing functional hypothyroidism and a slowed metabolic rate.

Wheat gluten consists of the prolamin gliadin and the glutelin glutenin.

Prolamins are storage proteins and glutelin is the glue that holds everything together.

Tissue transglutaminase (TGase) is an enzyme present in all tissues and is involved in many critical body functions. TGase II plays an integral role in the development of celiac disease.

TGase II is responsible for the deamidation of gliadin in the small intestinal mucosa. Deamidated gliadin becomes more immunogenic, resulting in the production of proinflammatory cytokines.

This inflammatory response leads to antibodies to TGase II. In early stages of celiac disease, these antibodies can be found in the small intestine, and as the disease progresses, in the serum.

TGase II antibodies have been shown in numerous studies to interact with the TGase II enzymes in different organs.

It has also been found that there is a positive correlation between TGase II antibodies and anti-TPO (antithyroperoxidase) antibodies, organ-specific antibodies which attack thyroid tissue.

This study (Experimental and Clinical Endocrinology & Diabetes) found that a 6-month gluten-free diet improved markers of autoimmune thyroid disease (AITD) in afflicted women. In this study, 34 women with AITD were split into a gluten-free diet or a control group. Titers of antibodies against thyroglobulin (Tg) and thyroid peroxidase (TPO) (which are the precursor to thyroid hormone and the enzyme that converts that precursor into bona fide thyroid hormone, respectively) were measured at the beginning and end of the 6-month intervention. The gluten-free diet was successfully able to decrease Tg and TPO titers, as seen below.

Almond Flour

Serving size : 2 tbsp (13g)
Amount per serving

Calories 80
Total Fat 7g
Saturated Fat0.5g
Total Carbohydrate 2g
Dietary Fiber 1g
Protein 3g

Coconut Flour

Serving size : 2 Tbsp (18g)
Amount per serving

Calories 70
Total Fat 2.5g
Saturated Fat 3.5g
Total Carbohydrate 11g
Dietary Fiber 8g
Protein 3g

Tapioca Flour

Serving size : 1 tbsp (9g)
Amount per serving
Calories 30
Total Fat 0g
Total Carbohydrate 8g
Dietary Fiber 0g
Protein
0g

Cassava Flour
Serving size : 1/4 cup (32g)
Amount per serving
Calories 120
Total Fat 0g
Total Carbohydrate 28g
Dietary Fiber 3g
Protein 1g

Quinoa Flour

Serving size : 1/4 cup (30g)
Amount per serving
Calories 110
Total Fat 1g
Total Carbohydrate 22g
Dietary Fiber 2g
Protein 4g

Nicholas Norwitz – Oxford PhD Researcher and Harvard Med Student:
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