>bugbuster;1846551 Wrote:
>> I am attempting to lower the amount of strach in my diet. I am
>> interested in using non-strach food thickeners in my cooking (soups,
>> stews, et...).
>>
>> Would some form of gelatin or pectin be a good choice for such types
>> of cooking ?
>>
>> Is there some other form of non starch food thickeners I could use ?

I often thicken soups and stews with okra, very low carb content. I
grow my own and freeze it for fall stoup cooking, but you can find
fresh in most any produce section or simply use canned (I always keep
a few cans of okra in my pantry).
http://nutritiondata.self.com/facts/...roducts/2498/2