aguywithuc said...
Guardian9 said...
I use Udi's white bread to make some mean veggie-meat sandwiches.
Also, bought this rice and non-gmo corn pasta recently for the resistant starch. Throw on some tomato sauce, grate some cheese and zuchinni and you're golden. :D
My daughter and myself go through nearly a loaf of that per day and we are fit. Its small slices and darn good, toasted with everything, every kind of sandwhich, sliced boiled egg, turkey, PBJ.You got that right!
It helped me transition off gluten completely and helped satiate those psychological bread cravings. I'm not sure if there was ever a day where I didn't have gluten prior to that, so this was something that made it very easy for me.
Plus, it has tapioca, brown rice and potato starch and provides a little bit of well needed RS. The ingredients are non-GMO and I don't have issues with it.
It is very difficult to introduce wheat back into my diet without getting reflux, headaches and congestion symptoms. I tried the other day with organic sprouted wheat and same results. It tasted like vomit to be honest.