Gluten Bioavailability?

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    Gluten Bioavailability?


    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?

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    Quote Originally Posted by Edge
    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?
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    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.
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    Quote Originally Posted by 200wannabe
    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.
    Thats what my question is. Is gluten a good bioavailability.

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