>>204526It is a different type of food than what most people eat. So, like all sudden dietary changes it'll cause problems. Eat in moderation and you'll be fine. Once you've eaten something new for about 2 weeks your G.I. tract microbes will become more accustomed to it and you can eat more without problems.
Otherwise, it'll be fermenting in your gut and you'll get wicked gas, yes.
>>204525When I only need a little bit of it, I'll use a coffee grinder. when I need a lot I'll stop by a friend's house who has a large antique grain mill that you crank by hand. I always nixtamalize my corn then dry it before grinding.
>What do you make out of the flour?Anything you normally make with cornmeal or masa. Tamale, Johnny cakes, cornbread, tortillas, chips, flatbreads, etc.
>>204550I'm about to get some starts of invasive bamboo this year. I'll be planting it on a section of my property that is on the other side of a river. That way it'll grow like crazy and not ruin my yard. I'll be eating the fresh sprouts and harvesting the larger shoots for everything from building materials to tomato stakes.
>would they just die off here after one season?>How could I keep them contained so they wouldn't spread across an entire garden?You need to research various types of bamboo. Some are very cold hardy, invasive, and non-invasive. For invasive bamboo you need a serious underground barrier. Like 3 feet down and about 2-3cm thick and very durable. There are actual bamboo barrier material you can buy that are rather expensive.
>cordageFlax, Hemp, Basswood Bark, Cedar Bark, Dogbane Stalks, Milkweed Stalks, Grass and Reed Fiber, Bulrush Reed, Cattail Leaves, Sedge Grass, Nettle, Thistle, Bramble, Willow, Marram, Spruce, Yuccan leaves, and Sweetflag Leaves.
I know a lot of that is North American stuff, but I also know there's lots of equivalents in Europe. Some take more work than others to make into cordage. Most plants have long fibers in them.
