Why I don't use Whey...

Whey is a by-product of making cheese (curds and whey).  For hundreds of years it was thrown out, a yucky thing.  Then someone got the bright idea of dehydrating it and now you find it as an ingredient in baked goods, protein shakes and many other things.  The rise in intestinal problems is mirroring our use of whey. 

There is a new phrase out there – Intestinal Toxemia.  There are so many intestinal problems now from poor nutrition that we now have another new term.

Intestinal Toxemia has three primary manifestations:

Putrefaction, which is caused by bacterial action on undigested proteins. Guanidine, histamine, mercaptans, indol, phenyl, skato, and other organic toxins may be formed as a result.

Rancidity refers specifically to the spoilage of fats. This can actually occur in the digestive tract itself -- not just from the consumption of rancid fats in the diet. The primary concern is that rancid fats promote the production of peroxide free radicals in the body.

Fermentation is caused by the action of bacteria and yeasts on carbohydrates. Excessive gas, increased blood alcohol levels (that's why excess sugar can give you a hangover), and Candida hyper-growth are just three problems associated with intestinal fermentation.

Intestinal toxemia occurs when large particles of undigested food enter the small intestine and colon. Since these parts of the digestive tract were not designed to handle excessive amounts of undigested food, the partially digested food mass becomes a fertile breeding ground for bacteria and yeast fermentation.

Each nutrient degrades in its own unique way. Proteins putrefy, carbohydrates ferment, and fats become rancid due to the workings of intestinal bacteria. These bacteria then produce harmful by-products that damage the intestines, reduce nutrient assimilation, create excess gas and bloating, and lead to persistent diarrhea.

On top of that, mild to intense stomach pains (the result of muscle cramping and excessive gas) accompany this process. Prolonged intestinal toxemia may be a major contributing factor in the onset of Irritable Bowel Syndrome and Crohn's Disease.

For a number of reasons, whey protein can be a major factor in promoting intestinal toxemia.   Whey contains no fiber, which is necessary to keep things moving consistently through the intestinal tract.

Because it is highly processed, whey protein contains no live enzymes to break down the large whey proteins. The human body actually has a hard time breaking down the three primary proteins in whey. Taken together, these problems provide an optimum environment for non-beneficial intestinal bacteria to thrive in.

In addition, whey is very acid forming, which raises the pH of the normally alkaline environment of the intestinal tract, thus favoring the growth of unfriendly bacteria over beneficial bacteria.

So what's the best protein supplement?

We’ve explored a number of aspects of protein, including a detailed exploration of the pros and cons of each protein source.  Let's talk briefly about which protein is best for the majority of people looking to supplement their daily intake. Or to put it another way, for those of you who desire extra protein: athletes, bodybuilders, active adults, people looking to lose weight, seniors, people looking to recover from illness or injury, people who are busy who would rather have a protein shake than go through a fast food window or people looking to rebuild lost muscle mass), what supplemental protein should you use?

The rice/pea protein combination

Rice/Pea protein is my protein of choice. Despite all its benefits, though, rice/pea protein has a problem -- taste and texture. Anyone who has used rice protein supplements can tell you that they pretty much taste awful and have a chalky texture that sticks in your throat. Pea protein has a milder taste, but doesn't blend very well with liquids. That's why you don't see them used very much in protein supplements (except those designed for dedicated vegans.

However the Brown Rice, Yellow Pea and Cranberry Protein from Arbonne International is not only a fantastic protein choice but tastes great, too.  With 23 vitamins and minerals and a complete amino acid profile it is the perfect choice for anyone who wants to supplement with a protein shake.

It’s completely vegan so it avoids all of the problems associated with soy, dairy, whey, and eggs. 

Specifically, it's:

Hypoallergenic

Non-allergenic

Does not contribute to aminoacidemia

Does not contribute to intestinal toxemia

Easy/fast digestion

High protein content – 20 grams of pure, vegan protein

Complete absorption meaning your cells get the nutrition they need

No antibiotics

Non-GMO

No estrogen

No cholesterol

Gluten Free Tortillas - These are soft and wonderful!!!

Gluten Free Tortillas

You will want a tortilla press for these although you can use a cast iron pan with A LOT of muscle.  I bought a cast iron tortilla press online for about $22 – 8 inch.  Makes the job MUCH easier!

This is a tortilla recipe that’s chewy, bendable and tastes great!

Makes about 12 tortillas.

1-1/2 C. white rice flour, plus additional for kneading and rolling

½ C. tapioca starch

2 tsp. Stevia in the raw

1 tsp. Xanthan Gum

½ tsp. baking powder – non-aluminum

½ tsp. sea salt

2 T. coconut oil

¾ C. cold water (more as needed)

Whisk together flour, starch, stevia, xanthan gum, baking powder and salt.  Using hands cut coconut oil into flour with a motion that’s similar to snapping your fingers.  No large pieces of coconut oil should remain.

Add ½ C. water.  Stir into dough with wooden spoon.  Dough will be dry.  Add additional ¼ C. water.  Stir.  When dough begins to hold together stop.  If dough remains dry, add water, 2 T. at a time, until it begins to hold together but isn’t wet.  It’s a good idea to feel the dough as you add water.  It should feel damp, not wet.

Turn dough onto generously white rice floured counter.  Begin to knead until it’s smooth.  It should not stick to your hands.  If it seems too dry add a bit of water.  If dough too wet, add a bit of flour.  To test consistency pinch off a generous tablespoon amount and roll between palms.  It should form a ball easily and not stick to your hands.  Cover the dough with plastic wrap.

Heat a 10-inch skillet over medium heat.  Line a tortilla press with a plastic bag cut open on 2 sides.  Flour the plastic bag with rice flour.  Pinch off about 2 tablespoons of dough and roll into a ball and place into press between the 2 layers of plastic.  Flatten dough in the press.  If tortilla seems too thick remove from plastic, sprinkle with rice flour and roll with rolling pin.

Increase skillet temperature to high.  Heat until it begins to smoke lightly.  Place tortilla in hot skillet and cook for about 3 minutes.  Should be lightly brown.  As your first tortilla cooks, start pressing the 2^nd one.  Flip your tortilla and cook an additional minute or two.  The second side won’t get as brown.  Immediately transfer to a plate.  Cover with a towel.  Repeat process until all dough is used.

Tortillas are best served right away.  They can be stored overnight in a sealed plastic bag.  Heat before serving to soften.

Use as roll up sandwiches, burritos, fajitas and breakfast burritos.  

Cut up the leftover tortillas into triangles and bake in a 250 F oven until crisp.  Store in airtight container and use as crackers for dips, etc.

Gluten Free White Bread for Sandwiches, Toast, etc.

Gluten Free White Bread for Sandwiches

Warm water                                                ¾ C. plus 3 T.

Olive oil                                             1/3 C.

Apple Cider Vinegar                      1 tsp.

Eggs (room temp)                          2

Local raw honey                             ¼ C.

Active Dry Yeast                             1-1/3 T.

Gluten Free All Purpose flour     2-3/4 C.

Sea Salt                                             1-1/2 tsp.

Xanthan Gum                                  1 T.

(You should be able to get King Arthur or other brand gluten free all purpose flour at any decent grocery store.  Xanthan Gum you will find in the section with all of the Bob’s Red Mill products).

Preheat oven to 350 F.

In a mixing bowl combine the warm water, olive oil, vinegar, eggs and honey.  Then stir in the yeast.

In a different bowl combine the flour, salt and xanthan gum.

Add the dry ingredients to the wet ingredients and stir vigorously for a minute or two.  (Muscle) 

Immediately scrape out the bowl into a bread pan that has been liberally coated with olive or coconut oil.  Smooth the top of the batter with wet fingers.

Let the dough (batter) ferment for 30 – 40 minutes until it has risen significantly and reaches the top of the pan.

Bake for 45-50 minutes, until nicely browned.  You can check the internal temperature to ensure it is fully baked.  Should read 190 F.

Pull and remove from pan and cool on a wire rack.

Enjoy!