Ultra-low flour and sugar diet: what diners reveal
Over 700 contributions reveal the pros and cons of an ultra-low flour and sugar diet, with data on eggs, legumes and risks of raw tubers
English · Original discussion in Spanish · Published
Ultra-low flour and sugar diet: what diners reveal
In February 2016, a culinary experiment was launched asking participants to record breakfasts, lunches and dinners that avoided flour, sugar and, as far as possible, processed foods. Over eight months, hundreds of menus emerged, from arugula salads with bonito to sweet potato omelettes, including recipes with lentil and chickpea flour.
Diversity of approaches
Some argued that eliminating high-glycemic carbohydrates reduced cravings and improved body composition. Others warned of possible deficiencies, excess eggs and the toxicity of raw tubers such as sweet potato, which contains dioscorin.
Surprising data
• Over 1.5 years of personal experience with a low-flour diet.
• Average consumption of 30–35 eggs per week among some adherents.
• More than 3 years of medical monitoring by several participants.
• The thread reached 744 contributions in 3847 days.
Partial conclusions
The consensus shows that reducing flour and sugar can be sustainable if replaced with legumes (lentils, chickpeas) and processed food intake is controlled. However, doubts persist about the safety of certain foods (raw sweet potato) and the quality of fats used.
Related debates on the forum
In February 2016, a culinary experiment was launched asking participants to record breakfasts, lunches and dinners that avoided flour, sugar and, as far as possible, processed foods. Over eight months, hundreds of menus emerged, from arugula salads with bonito to sweet potato omelettes, including recipes with lentil and chickpea flour.
Some argued that eliminating high-glycemic carbohydrates reduced cravings and improved body composition. Others warned of possible deficiencies, excess eggs and the toxicity of raw tubers such as sweet potato, which contains dioscorin.
• Over 1.5 years of personal experience with a low-flour diet.
• Average consumption of 30–35 eggs per week among some adherents.
• More than 3 years of medical monitoring by several participants.
• The thread reached 744 contributions in 3847 days.
The consensus shows that reducing flour and sugar can be sustainable if replaced with legumes (lentils, chickpeas) and processed food intake is controlled. However, doubts persist about the safety of certain foods (raw sweet potato) and the quality of fats used.
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Summary of a discussion on Burbuja.info - Foro de economía, actualidad y política., translated from Spanish and reviewed before publication. Read the full discussion (744 replies).
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