Thank you for your excellent nutrition information, Quentin.

I recently added soy and buckwheat to the flour combination, but I'm sorry
to report that eating one to two flatbreads per day has resulted in a
weight gain and has kicked up my carb appetite, or so it appears.

I've had to cut out the flatbreads entirely. It's back to veggies, nuts and
lean protein for awhile. Perhaps a flatbread once or twice a week won't get
me into trouble.

My best wishes on your full recovery.





"Quentin Grady" > wrote in message
...
> This post not CC'd by email
> On Sat, 03 Jun 2006 04:38:55 GMT, "Uncle Enrico" >
> wrote:
>
>>I just made some flatbread with spelt, bluckwheat and gluten flours. Just
>>used salt and water and it was nice and chewy--decent flavor. No rise in
>>blood sugar at 60 and 90 minutes over my pre-flatbread number. This seems
>>like a diabetic friendly combo.
>>
>>I want to add some olive oil and curry powder and see what happens.
>
> G'day G'day Uncle Enrico,
>
> Spelt and buckwheat are good grain choices for T2 diabetics. Spelt
> (hooded wheat) is a better source of minerals eg magnesium than
> ordinary wheat. Someone might like to look them up and make a
> comparison.
>
> Buckwheat improves insulin sensitivity thanks to fagopyritol.
>
> http://ars.usda.gov/research/project...406520&fy=2005
>
>
> Buckwheat and human health
> We read about health claims for various foods all the time. Buckwheat
> has been in the news recently. Here is a summary of the research that
> have come out recently. Most of the work is on rats because human
> trials are so expensive. That prevents doctors and nutritionists from
> making specific recommendations.
>
> http://www.nysaes.cornell.edu/hort/f...Field_Day.html
>
> Diabetes
> In adult-onset diabetes, a cofactor needed to sense the presence of
> insulin is a sugar alcohol called chiro-inositol. Insulin is your
> body's way of letting the various organs know that you have eaten
> enough. Buckwheat uses fagopyritol, an uncommon molecule based on
> chiro-inositol to allow the seeds to dehydrate without killing the
> embryo. Fagopyritol breaks down to chiro-inositol in the intestine.
> Early work suggests that it can help make diabetics' bodies respond to
> insulin.
>
> High blood pressure
> The phenolic compound Rutin strengthens capillary walls to prevent
> microhemorrhaging caused by high blood pressure. Powdered buckwheat
> leaves are sold by SmithKline Beecham for this medical use in Germany.
>
> High cholesterol
> Buckwheat contains a protein that binds cholesterol, but is not
> digested. Cholesterol in foods, and even from the bloodstream are
> removed from the body on this protein.
>
> Obesity
> These three disorders are often associated with obesity. The complex
> carbohydrates in buckwheat are also helpful in slowing the development
> of obesity in the first place. Programs are being developed by
> nutritionists and public health professionals to introduce buckwheat
> to the diets of affected people.
>
> While some people are gluten intolerant, many people are not. Gluten
> provides protein hence the chewiness. While buckwheat is gluten free,
> obviously your flat breads are not.
>
> I'm a little surprised the flat breads had so little effect on your
> blood glucose. Spelt has a rather high GI and buckwheat although low
> isn't exceptionally low. Part of the secret might be that you are
> making thin flat breads. Making flat breads with similar grain mixes
> on a tortilla press is one of those things I wanted to do before other
> events overtook my interests. Glad so see someone actually doing it.
>
> Best wishes,
> --
> Quentin Grady ^ ^ /
> New Zealand, >#,#< [
> / \ /\
> "... and the blind dog was leading."
>
> http://homepages.paradise.net.nz/quentin