Question
A couple months ago, I went on a diet primarily consisting of Nutraloaf (with Tabasco or other flavor-adding sauces) for meals, and sunflower seeds for occasional snacking. Three weeks in, I started experiencing some digestive problems and a general malaise, and my doctor referred me to a nutritionist. Long story short, my diet was seriously lacking in fiber.
I've found psyllium husk fiber to be far superior to traditional options, and have since been consuming it as a daily supplement. What I'd like to do, however, is integrate it into my cooking. There is a serious dearth of psyllium husk-based recipes on the Internet, which leads me to query the experts here.
How should I go about modifying my recipes to use psyllium husk? Also, should I worry about heating psyllium husk, and possibly changes its digestive qualities?
Answer
I'm guessing that you should be able to simply add it wherever you would add some sort of grain or flour. The wikipedia article mentions:
Other uses include gluten-free baking, where ground psyllium seed husks bind moisture and help make the bread less crumbly.
If you add some to your Nutraloaf, if it's enough to have an effect, it'll help it bind together and absorb some moisture. You might have to add some more liquid to cancel that out, if you find that the result ends up too dry, but otherwise it should be fine. Cooking isn't going to destroy the fiber.
I'd also note that you don't necessarily have to go all-out on the fiber: there's plenty in other grains, too, like oats. You might decide that you simply like it better with a different fiber - justkt suggested a few in the comments; thanks! And I know you're not exactly looking for variety here, but I might as well suggest it. You really could get a little bit of variety for minimal effort, say by adding in a different canned or frozen vegetable each time you make it, or by varying the source of fiber.
Check more discussion of this question.
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