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- Peripheral Neuropathy (https://www.neurotalk.org/peripheral-neuropathy/)

- - Sugar flares (https://www.neurotalk.org/peripheral-neuropathy/207656-sugar-flares.html)

[QUOTE=glenntaj;1087298]--has a very close echo in the gluten-free community.

A lot of the gluten-free stuff is made with "white flour" substitutes--corn starch, potato starch, etc. Besides the problem with taste and texture being, uh, disappointing, in terms of being overall healthy there really hasn't been much of an advance. Potato and corn and many other "flours" will spike blood sugar just as wheat flour will.

The one somewhat healthy "flour" I use regularly is buckwheat, which is, of course, not wheat and not a grass like many grains but a seed-producer more closely related to stalky herbs like rhubarb and celery. Unfortunately, the flour produced is very dry and inelastic and doesn't have much of a taste.

http://glutenfreecooking.about.com/o...kwheatisgf.htm[/QUOTE.

I cooked with gluten free flour last night when I made my muffins. Working with that flour is also a challenge. Muffins were great last night but they seem so dense today! Lol

Quote:

Originally Posted by Aussie99 (Post 1087636)

Hi Doc,
A lot of Paleo recipes also rely on almond flour. I went to supermarket yesterday and they did not have it. So I made my muffins with gluten free white flour instead. But as Glen mentioned that's not much healthier!!

Aussie,
I don't have PN, but the title 'sugar flares' caught my eye.

I totally agree with glenntag's post regarding the gluten free foods. My daughter and I were so disappointed with the gluten free foods we were searching through some time ago.

Some of the products had so much added sugar and tasted so gross it wasn't worth buying them. One loaf of bread I made was like a brick. We've noticed that the US has a way better selection of gluten-free foods than we do too.

Anyway, the reason I posted was regarding the almond flour - look for almond meal here in Au..

All the bigger supermarkets here will have almond meal but it's not kept with the flour.
You can find it in the baking section near things like coconut and nuts etc..
It's quite expensive.

It does make really yummy raspberry or blueberry friands. :)

Quote:

Originally Posted by Lara (Post 1087673)

Oh! I didn't realize that almond meal =almond flour! Thank you!!
Yes the gluten free food can be dreadful and sugary I agree. I went to Woolies and IGA and couldn't find Buckwheat or almond flour. Now I know to look for almond meal. Thank you!!

Quote:

Originally Posted by Aussie99 (Post 1087748)

Oh! I didn't realize that almond meal =almond flour!

"They're the same, but different..." :Doh: —unknown, but oft quoted

Quote:

Almond meal and almond flour are both finely ground almonds and there is no official difference between the two products. The terms can be used interchangeably. In practice, however, almond flour is often much more finely ground than almond meal is and has a more uniform consistency. Almond meal can be blanched (skins removed) or unblanched, while most products labeled almond flour are blanched. For most recipes, you can use almond meal or almond flour, regardless of which is specifically called for in a recipe and get good results. There are a few recipes out there, however, where you should take into account the consistency of the product you’re working with.

http://bakingbites.com/2012/03/almon...#ixzz39iMq2rCY

Quote:

Some people use 2 classifications: calling it meal if it’s more coarsely ground (or if it's made from unblanched almonds), and almond flour if it’s blanched and finely ground. This could be helpful. But most cooks and cookbooks don’t differentiate. Commercial brands don’t make a clear distinction either: the terms almond meal and almond flour are used interchangeably, even though brands differ greatly in particle size. So the name doesn’t really matter since there are no reliable standards for naming, or for particle size distribution.

http://www.gluten-free-around-the-wo....EB13pIFh.dpuf

Doc

I'm sorry, I just meant the labelling here in Australia.

I'm yet to find anything here in the major supermarkets labelled as almond flour.
Health food stores may label it that way, but in the large chain stores I've only ever been able to find almond meal and yes, it comes in different textures. Some does come without skins though and is reasonably fine.

It's quite rich so I would imagine it wouldn't be for all tummies.
Adding a small amount of another type of flour to the mix would make it less dense.

I have seen it labelled almond flour on an Australian GAPS diet website that sells products from here.

Certified organic, skins removed without chemicals. 3 kilo for Au$75 :eek:

Quote:

Originally Posted by Aussie99 (Post 1086860)

G'day everyone. I have been absent from forum for a while. I have been busy planning my wedding the last year. I was worried about having a flare up do to all the stress I was under around that time but the big day finally came and everything went smoothly.

I have been ok for most part but I have noticed that most antibiotics flare my SFPN and very recently very sweet desserts do too. Not normal foods or pasta and bread. Nor dark chocolate or biscuits. But sticky date pudding and caramel slices which are like nothing but pure evil sugar have caused a flare on at least 5 or 6 occasions. I have no known allergies and I have non diabetic SFPN. I am 5'6 and 63 kilos in pretty good shape exercising almost daily.

My PN was either caused by thyroid/metabolic derangement's or gastritis/h. Pylori infection 9 years ago. I am currently in remission from Graves hyperthyroid.

It's only been since last Xmas or so where heavy sugary sweets have caused flares. It started with Christmas pudding, and I thought it may have been the rum in the pudding?? Then I was advised that most alcohol gets burned off through cooking. I was always able to eat what I wanted to but now I am wondering if this sugar thing is an ominous sign that needs to be reported to neuro? Does it mean I may be becoming diabetic?

Any advice would be appreciated.

Hugs,
Aussie

I have the same reaction with sweets. I have not studies which ones bother it more.

I would definitely have and A1C test for your sugar.

Right now I am going through a flair cuz I wanted an Apple maple muffin oh the numbness and burn.