Last year an Italian doctor (?) made quite a media splash by announcing a low (or zero) carb flour - made from wheat, not a wheat substitute nor made from soy products. Seems to me he was in Europe, and had immigrated there from Africa? I also remember he had a very non European name (this is noteworthy because I remember being veryu curious about the pronounciation). I also remember being very excited by this prospect.

I did a web search then (nine months ago?) and was able to find his site and it said US distribution was pending and due soon. I can't seem to locate his site now. Anyone know what the heck I am remembering?

Thanks
/mh