Flour made from chestnuts has become a popular choice for those who have decided to go gluten-free. In this video, we take a look at chestnut flour right from its source and explore the various nutritional considerations for it as a food choice.

One of the main advantages of chestnut flour, aside from the lack of gluten, is that it is a really good source of resistant starch, a form of prebiotic fiber that serves to nurture probiotic bacteria, allowing them to increase their production of health enhancing short chain fatty acids like butyrate. In addition, like olive oil, chestnut flour contains meaningful levels of mono unsaturated fatty acids which represents another plus.

As mentioned in the video, chestnut flour does contain sugar, so restraint is recommended.

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  • Statmom

    Very interesting. Would like to see some recipes with chestnut flour.

    • David Perlmutter

      Absolutely. If anyone has one, please share here!

  • Miranda Koggan

    I never opened a chestnut that didn’t have a worm, does that change from tree to tree?

    • Ruth Griffith

      not all chestnuts have worms in them
      gren chestnut hull to ferment you need the green ones and u need 80 proof voka and you need masion jars

  • Mia

    It’s called Mediterranean Sea, not an Ocean….

    • Amcvm

      Pointless comment…hopefully you learned something else from this video other than how to be negative.

  • Pourquoi Waschek

    100 g actually isn’t very much in my opinion. It’s 3.5 ounces.

  • Marley

    It’s also a staple in Liguria so I have some whenever I travel to Genoa.

  • Lynn Dell

    Thanks!

  • RN

    Dr. Perlmutter…I’m following the Grain Brain plan for a couple reasons, most importantly to ‘brick wall’ Type II diabetes. My dad and both brothers died of complications of Type II. My blood glucose level is good but A1C was creeping up (5.8-6.). I’ve given up grains and sugars and have been using nut/seed flours. I love chestnuts and actually had a wild tree on our farm when I was a kid.
    What concerns me is all that sugar and carb content. Do you feel that using chestnut flour might spike any sort of sugar reaction? Of course it would be combined with other nut flours in recipes. But, I’m panicky about eating anything that will pop that pesky A1C! Your advise would be so appreciated.

    • Lynn Dell

      Obviously not Dr. Perlmutter, but what I do is “eat to the meter,” as Brian Mowll teaches. Glucose meters are not horribly expensive, and I believe it’s well worth it to check AM fasting glucose, then one to two hours after the main meal of the day to see how it goes. If you can keep the average AM fasting around 70 – 90 and try for a post prandial that never ever rises above, say 105 for a brief period of time, that will probably assure a good A1C reading, all other things being equal.

      I’ve heard chromium and cinnamon are helpful in blood glucose regulation. Alpha lipoic acid is good to mitigate damage to tissues among other things. Having prediabetes myself, I take the multinutrient from Physician Nutrients, which has good quality chromium and B12, and also their alpha lipoic acid. I take more than that, but I believe those are key. This morning I had a half teaspoon of organic Ceylon cinnamon and a half T. of organic olive oil and a pint of water prior to breakfast. I’ll take my supplements later on.

      I suspect fermented foods and lots of prebiotic fibers will aid in this as well, but don’t yet have a good feel for how they impact my blood sugar. Just musing if you have lactic acid fermentation going on in your gut, the bacteria might absorb some of the sugar you eat in addition to the prebiotic fibers.

      • Ruth Griffith

        fermented chestnut hull is very strong medicine learn well before u use it

    • Ruth Griffith

      chestnut the hull of the green chestnut is where your meds are ‘

  • RicardoRichard

    Problem is that there`s chestnut and chestnut. One I think is called edible – they are usually in the Southern Europe. They are rather soft and easy to cook. The other ones are as hard as nails and I suppose are not proper for consumption – they are mainly in Central and Northern Europe. I have no idea what kind you have in America.

    • Ruth Griffith

      we have green chestnuts in usa and they are hard

  • Matt Chow

    Bullshit! He said at 0:49 that he would talk about 78 grams of carbs in Chestnut flour in “just a moment” and he never talked about it.

    • solitairecat64

      At 1:08 he says “so let’s just for a moment talk about the total carbohydrate and some of this is represented by what we call resistant starch and resistant starch is a very healthful prebiotic fiber tends to nurture good a gut bacteria enhances their ability to produce good things like the short chain fatty acid butyrate the sugar content.”

      Perhaps you aren’t aware that resistant starch is a different type of carbohydrate, one that doen’t get digested in the gut, but goes into the colon as food for the microbiome. This is very leading edge health information, even today at the end of 2017, as they continue to discover which resistant starches (RS) feed which microbiome.