- 08-10-2004, 11:50 AM
I wanted to make a complete bulking pasta which includes roughly a 1:1 ratio of protein to carbs. I was gonna combine atkins flour for protein and whole wheat flour for carbs but the main source of protein in the atkins flour is wheat gluten. I know wheat products arent good for BV so does wheat gluten follow suit?
- 08-11-2004, 07:31 PM
- 08-12-2004, 04:49 AM
Is the atkins flour a complete protien? , perhaps throw in some tuna with the wholemeal pasta? few sliced peppers and some tomatoe or pesto for a little flavour...
Just my take, ask around.
08-12-2004, 09:09 AM
Thats what my question is. Is gluten a good bioavailability.Originally Posted by 200wannabe
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