Louisa Enright's Blog

Mainely Tipping Points

Turkey Tracks: Elaine Gottschall’s Muffins

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Turkey Tracks:  January 9, 2011

Elaine Gottschall’s Muffins

Since reading about the 1980 USDA food guide that changed the scientifically recommended guidelines for grains from 2 to 3 servings to 9 to 11 servings AND since realizing that my own food allergy problems are related to gut dysfunction, I censor grains in my diet.  I wrote about this USDA debacle in some of my Mainly Tipping Points essays which I have posted on this blog.  Along the way, other reading showed me a whole new way to get a bread-like product with ground nut “flours.”   

In the 1950s, Elaine Gottschall was, at first, a lay person with a seriously ill child when she discovered Dr. Sidney Haas’s work on gut dysfunction in the 1950s.  She adopted his Specific Carbohydrate Diet, now called the GAPS diet (Gut and Psychology Syndrome), and cured her child.  Dr. Natasha Campbell-McBride, among others, has discovered the connection with gut dysfunction and neurological disorders, like autism, ADD, ADHD, dyspraxia, dyslexia, depression, and schizophrenia, and is having a lot of success helping those impacted.  Dr. Joseph Mercola has a book called the NO GRAIN DIET.   

Anyway, this nut-muffin or nut bread recipe is from Gottschall’s book BREAKING THE VICIOUS CYCLE.  It’s delicious and very filling.   Two of these muffins hold me for hours. 

Use organic nuts if you can.  AND, you REALLY DO NEED paper muffin cups.  (Don’t use foil as it will be aluminum toxic.)  The recipe makes about a dozen muffins–more if you add bulky items like banana.

2 1/2 cups ground nuts.  (You can buy nuts already ground at co-ops and stores specializing in nutrient-dense whole foods.) 

 1/4 cup melted butter, or yogurt, or small amount of fruit juice, or pure apple butter (enough to moisten well)

1/2 cup (or less) honey

1/2 tsp. baking soda

1/8 tsp. salt

3 eggs

Additions:  1/3 cup dried fruit, and/or grated lemon/orange rind, and/or flavoring (almond, vanilla).  Fresh blueberries are nice.  For a banana version, add two mashed, ripe bananas and an extra egg.  For coconut, add dried/unsweetened coconut for part of the flour.

For nut bread, add one extra egg (4 eggs) and put into well-greased 1-quart baking dish.

Mix all together and bake at 375 degrees for 15-20 minutes. 

Gottschall’s book has many good recipes.  But, she wrote it at a time when we did not know how dangerous artificial sweeteners are.  Don’t use them.  Some of my essays cover artificial sweeteners as well. 

 

3 Responses

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  1. “The researchers think that HFCS is more fattening than sugar because it is not bound to anything, which, in turn, allows it to be processed in the liver into fat—substantially abdominal fat—a risk factor for high blood pressure, heart disease, diabetes, and cancer. Sucrose is” metabolized by insulin from the pancreas and is more readily used as an energy source.” ”

    “Only raw sugar is 100% sucrose”

    Sucrose is a disacharide. It consists of 1 molecule of glucose and 1 molecule of fructose. Sucrose is 50% fructose, not much less than HFCS.

    As far as the claim that HFCS being worse than sucrose, what is sucrose bound to that HFCS isn’t? Tehy BOTH contain high levels of fructose.

    At a Weston Price press conference Sally Fallon warned that whole fruit can be dangerous and should be restricted. There are so many claims stating that the “fiber” and “vitamins” whole fruit pervent quick absorption of fructose, but where is the reference on this? The fiber hypothesis was created to divert attention away from the white flour processed carb hypothesis. See Chapter on Fiber in Gary Taubes Good Calories Bad Calories. Regardless, the refined carb correlation to disease hypothesis was centered on glucose not fructose. So the fiber theory of frucotse seems questionable to me.

    Richard

    May 5, 2012 at 2:51 pm

    • Great questions. And I don’t pretend to have all the answers. I forget right now what the argument for HFCS being “unbound” is, but I did cite sources in the essay, so you could check those. Is that where you read it? Will try to go back myself and see that argument but we’re leaving Maine for 10 days so I’m a little pressed for time right now. I will say that since I wrote the pieces on sugars, I’m reading more and more that the real culprit for disease might well be the overconsumption of grains, especially wheat, which has been engineered over the past forty years into quite a different grain than has been eating before that time. Am reading WHEAT BELLY now. The spring issue of WELL BEING JOURNAL also has a really good article on wheat, wheat gluten, and the health problems it is becoming increasingly clear are associated with them. I’m starting to think I have a pretty strong gluten intolerance myself… I have Taubes WHY WE GET FAT. I suppose I’m going to have to get a copy of GOOD CALORIES BAD CALORIES as well. I’m not letting sugar off the hook here though. HFCS is heavily processed… And, in everything. I control for sugar here in the house. We use honey mostly, and probably, we are using too much of it… Anyway, thanks for the close read. And, for the reply and for reading the blog and for caring about these issues.

      louisaenright

      May 6, 2012 at 2:44 pm

      • The quote was from a WISE TRADITIONS journal–cited in the essay on HFCS–written by Sally Fallon Morell and Rami Nagel. Here it is again. Hope this helps…

        Fructose in fruit, report Morell and Nagel, is “part of a complex that includes fiber, fatty acids, vitamins and minerals.” The fructose in HFCS is a free, unbound fructose with an important chemical difference. Most fruit fructose is D-fructose, or levulose, but HFCS fructose is L-fructose, an artificial compound which has “the reversed isomerization and polarity of a refined fructose molecule.” Thus, the fructose in HFCS is “not recognized in the human Krebs cycle for primary conversion to blood glucose in any significant quantity, and therefore cannot be used for energy utilization.” Instead, HFCS, like all refined fructose sweeteners” is “primarily converted into triglycerides and adipose tissue (body fat).”

        It appears that something about the highly-processed nature of HFCS is changing the nature of the fructose–creating an artificial compound that our bodies can’t use.

        Hope this helps…

        louisaenright

        May 7, 2012 at 11:37 am


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