Hi all! I am Nordic and used to eating a lot of grains: oats, rye, wheat, barley (I can easily devour 400g oats per day....). I don’t get much swelling from them and at least I feel like I digest them well. In addition, they are very cheap and of good quality here (organic is also easy to get). It seems that sometimes, according to Peat’s thinking, starch should be avoided, but then sometimes it would be ok to use it if you can tolerate those well.
I have now started to soak the oats and use autolysis as well as an acid starter for baking. So is it recommended to keep on eating, or try to avoid/reduce? And does soaking help, or does it possibly further increase the amount of resistance starch? (e.g. oatmeal by soaking in warm, does it increase the amount of resistance starch?)
I have now started to soak the oats and use autolysis as well as an acid starter for baking. So is it recommended to keep on eating, or try to avoid/reduce? And does soaking help, or does it possibly further increase the amount of resistance starch? (e.g. oatmeal by soaking in warm, does it increase the amount of resistance starch?)