You’ve heard it’s good for you and maybe even convinced yourself that it’s good “in moderation”. But did you know that this one supposedly necessary type of food actually makes your body’s need for vitamins and minerals higher? Many people are surprised.
Yesterday I was at the library and found a great cookbook that I’m going to add to my collection. It’s a book of grain-free and sugar-free baked goods. I don’t eat a lot of breads even when I’m eating grains, but sometimes you just need to sop something off of your plate or grab a sandwich on the run. I made one of the recipes from this book already and it was awesome! One word of caution is that it contains eggs, so if you’re allergic to eggs, many of these recipes will be off limits to you. Some of them, I suspect you can make with “egg replacer” by mixing ground flaxseeds with hot water.
I usually don’t promote anything with gluten-free in the title because they usually get it all wrong. While I do take issue with some of the ingredients in this book (like Splenda and certain other replacement sweeteners) and would prefer to see the nuts used in recipes to be more carefully prepared by soaking and drying before grinding into flour (for digestibility), the recipes are pretty well-written, which is why I’m adding it to my collection of 400 and counting.
About Adrienne Hew
Adrienne Hew is a Certified Nutritionist and the Nutrition Heretic Podcast Host, but is best known online as an author of the Amazon Top 100 Bestseller 50 Ways to Eat Cock: Healthy Chicken Recipes with Balls! Receiving a certificate in Chinese dietetics in 2002 and her degree as a Certified Nutritionist in 2004, she has helped many clients and workshop attendees to decode their own health dilemmas by understanding the inconsistencies in conventional nutritional dogma. She currently resides in Hawaii with her husband and two children.