Why starch free? My husband suffers from an autoimmune disorder called Ankylosing Spondylitis or AS, a form of inflammatory arthritis. Looking for treatment options other than the major medications with their high costs and scary side effects, we found the starch free diet. Although his arthritis still affects him, this diet has relieved a lot of my husband's former pain and has greatly reduced his flare-ups. For those with autoimmune disorders, different foods affect people differently and some people can handle small amounts of starch in their diet and not flare up. When cooking for my husband, I try to cut out starch entirely, testing food with iodine before he eats it. I hope this blog can be a resource for those trying to cut starch out of their diets. For more information, visit this site.
And for anyone wondering, the starch-free diet is directly related to a gluten free diet. Anything that is starch-free is also gluten-free because all forms of wheat are starchy. But foods that are gluten-free are not necessarily starch-free, because a lot of times they're made with alternative flours (rice flour, cornmeal, corn starch, etc.) that are still starchy. If you have any questions about these types of diets, just ask. Over the last few years, I've done a lot of research and hands-on testing, and I've learned a lot about what it means for food to be "starchy."
Other than that, I'm a foodie-in-training and I love to experiment with new ideas & recipes in the kitchen. I do cook starchy things for myself now and then, but for the most part, I'm not going to share those recipes on this blog. Thanks for visiting!
