My daughter asked me, “Hey,
Mom, do you remember posting a link about changing your flour from
standard wheat to some other kind of … well … flour and you can change
your health? Do you remember anything about that, like what was the
other kind of flour or anything?”
I did remember posting
something like that and I thought it was something unusual that one
might have to order online, might not be easily available locally. I
looked through my own facebook timeline for said post, but there are so
many posts there I couldn’t find it either. I thought it might be Spelt,
but that is a grain (with gluten) and I was pretty sure that wasn’t
the one she was looking for. Then I thought, coconut? and I
found some links, but I didn’t think that was it either. Then I searched
my own computer for the term “flour” and came up with something about
Lupin flour. I think that is the one my daughter is asking about. Here
is the link of which I believe she was inquiring: http://wrightnewsletter.com/2011/07/07/lower-heart-disease/
Lupin flour looks pretty
promising. There are some “be-carefuls” regarding lupin flour, though:
the article recommends the diet be changed to 40% lupin flour rather
than a total conversion. Part of the reason may be that lupins contain
certain isoflavones and alkaloids that can be beneficial up to a certain
point, but potentially toxic in large doses. See more information
here: http://en.wikipedia.org/wiki/Lupinus.
It is also noted that people who have allergies to peanuts should
probably avoid lupin beans (and lupin flour) as well. I’ve never noticed
lupin flour in the health food store (but I wasn’t looking for it). If
you’re interested in trying it, I suggest asking your local health food
store first. if that doesn’t turn anything up, check with Irwin Valley, an Australian company specializing in lupin products.
Best wishes, and if you pursue lupin flour, please let me know how it goes for you!
Thanks for reading,