Is it ok to prepare food with small amounts of psyllium? For example, a serving of pasta sauce with a half teaspoon or so mixed in?
I tried some Ronzoni whole wheat noodles the other day. The texture wasn't quite to my liking and it's pricier than regular pasta. Instead, I thought the fiber could be mixed in with the sauce. Of course, I know it's better to mix vegetables to bulk up the sauce, but would cooking with psyllium also work?
Cooking with psyllium seems no different than cooking with bran and I've read that psyllium has fewer side effects like excess gas. I don't think bran would mix as well with tomato sauce.
You do not need "fiber," which is anti-nutritive, unless you are eating food that you should not be, such as oxidized cholesterol, damaged proteins, and more than very small amounts of unsaturated fatty acids.
I cook with spare ribs, new york steak, fresh seafood.
Psyllium????? Good god man, eat real food.
TC
Quoted message said:
Is it ok to prepare food with small amounts of psyllium? For example, a serving of pasta sauce with a half teaspoon or so mixed in?
I tried some Ronzoni whole wheat noodles the other day. The texture wasn't quite to my liking and it's pricier than regular pasta. Instead, I thought the fiber could be mixed in with the sauce. Of course, I know it's better to mix vegetables to bulk up the sauce, but would cooking with psyllium also work?
Cooking with psyllium seems no different than cooking with bran and I've read that psyllium has fewer side effects like excess gas. I don't think bran would mix as well with tomato sauce.
