Скачать с ютуб Try THESE Alternatives to ALMOND FLOUR so You Don’t Get Bored в хорошем качестве

Try THESE Alternatives to ALMOND FLOUR so You Don’t Get Bored

Join my Email List: https://www.thomasdelauer.com Get MY Recommendation on Groceries Delivered to Your Doorstep with Thrive Market: http://ThriveMarket.com/Thomas This video does contain a paid partnership with a brand that helps to support this channel. It is because of brands like this that we are able to provide the content that we do for free. The best way that you can directly support my channel, is by supporting the brands that help make this all possible. Any product that you see on my channel is a product that I also use personally, regardless of any paid promotion. Get my Free Newsletter and Downloadable Cheatsheets (eating out, travel, etc): https://www.thomasdelauer.com/life-op... Follow More of My Daily Life on Instagram:   / thomasdelauer   Special Thanks to my team and Nicholas Norwitz - Oxford PhD Researcher and Harvard Med Student - for working diligently on research as well! It's important that I am honest and to say that this video does have a sponsorship from Thrive Market, supporting them is a good way to support my channel! Problems with Traditional Flour By triggering the production of the protein zonulin, gluten causes the tight junctions in the gut to open. Gluten proteins then leak into the bloodstream. Your body responds by making antibodies against these proteins, which have the potential to cross react with thyroid tissue. In other words, the gluten antibodies also can also cause your immune system to attack your thyroid, causing functional hypothyroidism and a slowed metabolic rate. Wheat gluten consists of the prolamin gliadin and the glutelin glutenin. Prolamins are storage proteins and glutelin is the glue that holds everything together. Tissue transglutaminase (TGase) is an enzyme present in all tissues and is involved in many critical body functions. TGase II plays an integral role in the development of celiac disease. TGase II is responsible for the deamidation of gliadin in the small intestinal mucosa. Deamidated gliadin becomes more immunogenic, resulting in the production of proinflammatory cytokines. This inflammatory response leads to antibodies to TGase II. In early stages of celiac disease, these antibodies can be found in the small intestine, and as the disease progresses, in the serum. TGase II antibodies have been shown in numerous studies to interact with the TGase II enzymes in different organs. It has also been found that there is a positive correlation between TGase II antibodies and anti-TPO (antithyroperoxidase) antibodies, organ-specific antibodies which attack thyroid tissue. This study (Experimental and Clinical Endocrinology & Diabetes) found that a 6-month gluten-free diet improved markers of autoimmune thyroid disease (AITD) in afflicted women. In this study, 34 women with AITD were split into a gluten-free diet or a control group. Titers of antibodies against thyroglobulin (Tg) and thyroid peroxidase (TPO) (which are the precursor to thyroid hormone and the enzyme that converts that precursor into bona fide thyroid hormone, respectively) were measured at the beginning and end of the 6-month intervention. The gluten-free diet was successfully able to decrease Tg and TPO titers, as seen below. https://www.ncbi.nlm.nih.gov/pubmed/3... Almond Flour Serving size : 2 tbsp (13g) Amount per serving Calories 80 Total Fat 7g Saturated Fat0.5g Total Carbohydrate 2g Dietary Fiber 1g Protein 3g Coconut Flour Serving size : 2 Tbsp (18g) Amount per serving Calories 70 Total Fat 2.5g Saturated Fat 3.5g Total Carbohydrate 11g Dietary Fiber 8g Protein 3g Tapioca Flour Serving size : 1 tbsp (9g) Amount per serving Calories 30 Total Fat 0g Total Carbohydrate 8g Dietary Fiber 0g Protein 0g Cassava Flour Serving size : 1/4 cup (32g) Amount per serving Calories 120 Total Fat 0g Total Carbohydrate 28g Dietary Fiber 3g Protein 1g Quinoa Flour Serving size : 1/4 cup (30g) Amount per serving Calories 110 Total Fat 1g Total Carbohydrate 22g Dietary Fiber 2g Protein 4g Nicholas Norwitz - Oxford PhD Researcher and Harvard Med Student: https://www.dpag.ox.ac.uk/team/nichol...