Bone broths, dark leafy green vegetables, butter and cultured yogurt are all great for supporting bone health. Fish, especially canned fish such as sardines, anchovies, smelt, mackerel and herring are also All-Star foods for bone health. Adding a little bit of quality fat such as butter, olive oil or…Read More
The process in which the agave starch is converted into refined fructose and sold as agave nectar is similar to the refining process for high fructose corn syrup. It goes through an enzymatic and chemical conversion that refines, clarifies, heats, chemically alters, centrifuges, and filters the non-sweet starch into…Read More
Cranberries! (4 ounces contain 400mcg) These are a great source of iodine as are potatoes with peel and navy beans. Himalayan sea salt and sea vegetables, often overlooked, are a great way to get your daily iodine needs met— ¼ teaspoon of granulated kelp provides over 2000% of your…Read More
I sometimes use erythritol in oatmeal or protein shakes for some sweetness. From what I understand, erythritol is natural and has zero glycemic impact. Is there any reason you wouldn’t recommend it?
Erythritol is typically made by extracting starch from genetically modified corn, or corn cobs, then breaking it down, via a process called hydrolysis, into glucose molecules. The sugar is then fermented by a fungus and may go through several processes to clarify, purify and crystallize the finished product into…Read More
I order my sea salt online from Ava Janes. This is unprocessed and harvested by hand so it is grayer than your typical white bleached salt. It has one of the most impressive mineral compositions I have seen. I use the coarse ground salt for soups and stews…Read More
Often fruits and spices such as cinnamon and herbs can also be used to sweeten a dish instead of refined…Read More
Yay! You are soaking corn! Mrs. Wages has a great pickling lime that can be found online at http://store.mrswagesstore.com/mrswagpiclim.html.
Have fun!Read More
How about 9 foods and a couple of tips! Fish, walnuts, pumpkin seeds, sesame seeds, cinnamon, dark leafy greens and liver are some big ones. Fiber is very important as well. Brewers yeast is a great supplemental powder that can be sprinkled on salads or in smoothies that has…Read More
Soaking/fermenting your grains in a small amount of lemon cultivates an environment for enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid. Phytic acid has a molecular affinity for minerals and can bind to minerals, thus preventing their absorption.
Soaking also breaks down proteins such as…Read More
Both work equally well and are very easy. Fermenting takes more time and is just a little more work, but not by much. Simply choose a method that works for you. The great thing about soaking or fermenting is that they both cut down on cooking time. When soaked…Read More