Do people tend to avoid you until you’ve had your second cup of coffee? Has anyone told you that you may not be a ‘morning person’ while cowering behind the photocopier? If mornings are hard for you, it may just be that you don’t have the fuel to kick-start your engine. All you need to put a little pep in your step is a good breakfast. Here’s how to start the day off right. Continue reading
Sure, it sounds like a good idea at first; our bodies evolved to process the foods our cave-dwelling ancestors could hunt and gather and so shunning all that farming and industry have brought will mean we live healthier, skinnier lives. What has resulted is a kind of carbo-phobia that causes the Paleo enthusiast to run screaming from the room at the sight of a sandwich. But as Paleo swept the nation and more and more research went into the effects of the diet, the disadvantages began to emerge. Continue reading
‘Sourdough’ bread is made when wild bacteria and fungi are utilized to create dough. This ancient bread-making technique has been around since 2600 BC when civilizations like the Egyptians were making bread using the same principles that artisanal bakeries use today. The symbiotic relationship between the bacteria and yeast produce breads that are easily digestible and high in nutritional value.
How symbiosis produces brilliant bread
Wild yeast enzymes metabolize complex sugars and starches from carbohydrates like grains. This produces the food that the bacteria and yeast need to survive and grow. This process releases carbon dioxide in little bubbles which is what makes the bread rise. Continue reading
Non-Celiac Gluten Sensitivity (NCGS) is also known as gluten-intolerance and is estimated to affect as many as 1 in 10 people. Little is known about NCGS but it has been linked to the excessive amounts of gluten in the modern diet. Sadly, many of these cases go undiagnosed as the list of symptoms associated with gluten intolerance is long and varied.
Causes of Non-Celiac Gluten Sensitivity
Traditionally, artisanal bread was left to ferment (a natural leavening method) which allows the gluten time to convert into digestible sugars. But this process was time consuming so, in 1961, the Chorleywood baking method was invented by the British Baking Industries Research Association. This allows for the production of bread in just 45 minutes and enables the use of lower quality wheat.
The result was that modern breads and bread products are filled with gluten; far more than our bodies can handle. Gluten itself is the enzyme of a protein which resulted from the crossbreeding and genetic modification of modern day wheat. It gives the dough its elastic properties which also play havoc with our guts. Continue reading
So you’ve given up your pizza crusts, hamburger buns and bread and for this monumental sacrifice, you are assured that you are living a healthier lifestyle. If you have stilled your carb cravings with fruit, whole grains, sprouted grains and veggies then congratulations; you really are on your way to a long and healthy life. If you, like so many of us, have been filling those cravings with gluten-free products—only too happy to be able to still enjoy your favorite foods, then you may be in for a nasty surprise.
Many gluten-free products are made from triple starches, commercial sugars, binders, and mostly eggs to make them hold together. Carbohydrates (starches) will convert to sugar in our digestive track which means that these gluten-free treats aren’t really good for you.
Paulette Lambert, director of California Health & Longevity Institute: “For those who simply want to try out the gluten-free trend, even with no real medical evidence to support it yet, it’s essential to continue to eat a balanced diet to get enough vital nutrients. Remember, just because a product is gluten-free does not mean that it is healthy.” Continue reading