I have been really getting into tubers these days and I'm wonder what is the stance on cassava.
|
2
|
|
||||||||
|
|
14
|
:( people, whether or not something is paleo or not has absolutely nothing to do with the presence of food toxins or whether or not it can only be consumed cooked. There is ample evidence that early humans ate foods with ample amounts of toxins like cycads, as well as those that are only digestible through cooking. Contrast that with the fact that there is NO evidence that paleolithic people ate coconut, does that mean that's out?? But as Lalonde said, paleo isn't about figuring out what ancient paleolithic people ate, but using evolution to discover facts about optimal nutrition. Besides that, some types of cassava are edible raw. I don't eat it often, but it absorbs sauces quite nicely. Mainstream? Cassava is one of the most popular crops in the world and is eaten by major ethnic groups as well as many foraging tribes. |
|||||
|
|
3
|
saponins are not friendly to zonulins in the intestine. They cause a lot of leaky gut issues. I think Matt Lalonde just spoke about them on Wolf's last podcast. And they also have a lot of steroid like effects that effect hormonal response in the gut. Not sure I can advocate them until we see some more data since they are becoming more main stream |
|||||
|
|
1
|
"Cassava is fine. One deal with cassava though, and this isn’t to get people to not eat it, but it can be a goitrogen, similar to cruciferous vegetables. So this is that argument for variety again. Mix it up. Do some cassava for maybe a week or a day or two here and there, and then mix it up. A goitrogen is something that can block iodine metabolism or block different elements of thyroid metabolism and can cause some thyroid disregulation. So that would be my only caveat with that." - Robb Wolf Sounds ok to me. |
||
|
|
|
1
|
I am probably the biggest booster of yuca (not yucca). I can't see how you can go back to eating potatoes after having tasted yuca. Much creamier, denser, and filling. Seems to have higher GLs than potatoes. You have to have it heated up. Can't eat it cold. Try some hot pepper sauce (Frank's) or gluten-free soy sauce. For some of us, it's de riguer when eating steak or pork chops. |
||||||
|
|
1
|
Well, being Brazilian, I am mostly interested in doing stuff with mandioca, which is how we call it. You can't put it though a food processor, unless wuth broth to make a creamy soup. If you want a purée, you have to mash it, otherwise it acquires a glue-like texture. It is possible to make gnocchi with the cooked, mashed cassava, no need to add flour. Peel (not only the brown skin, but the first white layer too), put on a pressure cooker for 10 -25 minutes, let it loose pressure on its own. Add salt, butter, enjoy =] Cooking time depends on a variety of factors. Old roots take more time, sometimes don't even cook. Throw away. The younger the roots, the quicker they cook. Put a layer of the mashed mandioca on a glass ovenware (forgot the name) over a bit of butter/oil. Put over a layer of seasoned, cooked minced meat or shreded, (cooked and sautéed with onions) jerky, thick tomato sauce add another layer of mashed mandioca and sprinkle with some almond slices/broken cashews. That is a paleo version of Torta Madalena (Madeleine Pie - with minced meat) or Escondidinho (Hidden surpride - awful translation -- with beef jerky) You can also do that with potatoes. |
||
|
|
|
0
|
From a chef perspective...not a big fan of yucca. It's texture is difficult to make appealing. I have pulled off yucca fries pretty well however. Mashed yucca is a tough sell. Texture is like something I would use to put up dry wall |
|||
|
|
0
|
I don't have an answer but a question. Is manioc and sweet potatoes Paleo? Why? |
|||
|
