2

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Can the Paleo template be a flexible and individualized approach to Paleo with sourdough, candied orange, citron, and lemon zest, as well as raisins?

Answered on August 19, 2014
Created December 09, 2011 at 1:06 PM

I was reading Beyond Paleo: moving from a ???paleo diet??? to a ???paleo template??? by Chris Kresser this morning which is rather a good article. Ironically I was chomping on a slice of Panettone which just happened to be in my hand at the time. As I began to ponder the evils of gluten I realised (and checked) that Panettone is in fact made from a process similar to sourdough which apparently breaks down the gluten.

Don???t eat toxins: avoid industrial seed oils, improperly prepared cereal grains and legumes and excess sugar (especially fructose). -- Chris Kresser

So just wondering your thoughts on sourdough, prepared cereal grains, and whether one could perhaps be a Panettoneleo on the odd occasion?

Panettonelo

Holy capillaries!

Panettone is made during a long process that involves the curing of the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. -- http://en.wikipedia.org/wiki/Panettone

A968087cc1dd66d480749c02e4619ef4

(20436)

on December 11, 2011
at 11:39 AM

Naughty, naughty paleo! You will go to hell in a WAPF handbasket. OMG - I want some od that bread pudding NOW! I think this is just fine as long as you BEAT YOURSELF WITH A STICK afterwards. The least you can do is make this from scratch - that might be punishment enough. (If you made the cake from scratch - and it turned out good - would you have the guts to turn it into the aforementioned bread pudding?)

Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on December 11, 2011
at 01:28 AM

Indeed. One of my friends totally eliminated her joint pain by cutting out the sourdough bread she'd been eating (as well as all other gluten.)

E91fd339d760ed76cc72570a679ebf5a

(2369)

on December 09, 2011
at 03:10 PM

Mmm... Panettone bread pudding... I think Weston A. Price would approve of that at least (grass fed butter, raw milk, pastured eggs, etc.)

Ca2c940a1947e6200883908592956680

(8574)

on December 09, 2011
at 02:38 PM

Damage control, sacrifice for future investment and enjoyment of life. But I would say be heavier on the first two as the third tends to be maximised in the long-run. It's like quitting cigarettes now while your single for the sake of your future children later.

Ca2c940a1947e6200883908592956680

(8574)

on December 09, 2011
at 02:32 PM

Buon Natale a tutti!

77877f762c40637911396daa19b53094

(78467)

on December 09, 2011
at 02:26 PM

At least Panettone has a pretty high egg content to 'dilute' the flour.

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4 Answers

5
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 09, 2011
at 04:43 PM

Since I've been thriving on water kefir, when I read that some people can handle properly fermented sourdough I just had to try.

I used the water kefir to make sourdough starter, gradually created what is called the sponge (soupy intermediate dough) and finally a dough. I then stored the dough in the fridge to obtain the recommended very slow fermentation.

I produced a beautiful, tasty loaf of sourdough that my grandson liked but for me it was a major FAIL. My face glowed Rudolph red, my hands and feet swelled and my BP did a rocket burst.

So, my answer to your question is Yes, this lifestyle can be flexible and individualized but your body will decide how far you can go. Where wheat is concerned, I am definitely on a short leash!

Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on December 11, 2011
at 01:28 AM

Indeed. One of my friends totally eliminated her joint pain by cutting out the sourdough bread she'd been eating (as well as all other gluten.)

3
082bf04a7486991c5e573a66f1404b3e

on December 09, 2011
at 01:58 PM

As a lifestyle choice rather than a "diet", there is supposed to be lots of personal leeway. The fact is yes; ideally you should stick always to paleo-approved foods (although what falls under this umbrella largely depends on who you ask).

Even DeVany advocates using the 80/20 rule (as in 80% paleo, 20% your choice), and gradually sliding up to a point that is manageable for you

If adding pane-whatever makes-or-breaks it for you; then by all means stick it in. Sure, it may have some phytic acid, anti-nutrients, low-nutrient density, whatever; but if the rest of your food is paleo-freindy its really just a drop in the ocean.

Also - if you feel guilty about it, just make sure you eat it in your "workout window".

Ca2c940a1947e6200883908592956680

(8574)

on December 09, 2011
at 02:38 PM

Damage control, sacrifice for future investment and enjoyment of life. But I would say be heavier on the first two as the third tends to be maximised in the long-run. It's like quitting cigarettes now while your single for the sake of your future children later.

2
Cf4576cbcc44fc7f2294135609bce9e5

on December 09, 2011
at 07:01 PM

enjoy the wheat product if you can i say. i cant, so enjoy it for me. hopefully you will die befor you get arthritis. i didnt. in fact i have had rheumatoid arthritis for 30 + years. until one day by accident, i googled how to cure it. as expected i was one of the 80 percent that are cured with a strict paleo diet.

1
7dc950fc76a046048e683d2a27dced37

on December 09, 2011
at 01:15 PM

Many people have issues with grains in general and wheat in particular. They may have auto-immune concerns or other gut issues or they may just think it's better to avoid the anti-nutrients in wheat period.

If you're not one of those folks, then enjoy your Panettoneleo on the odd occasion!

77877f762c40637911396daa19b53094

(78467)

on December 09, 2011
at 02:26 PM

At least Panettone has a pretty high egg content to 'dilute' the flour.

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