If you love reading academic research and the science behind what you eat, this is the section for you. Join us as we try to understand how our bodies, earth, and food work and the causes of disease.
I’ve been teasing you for a few weeks about the opportunity I had to see Jordan Rubin, author of The Maker’s Diet and survivor of near-fatal Crohn’s Disease, speak in the Grand Rapids area. Today I’m going to attempt to share my notes from the talk without making this post seem like my notebook vomited […]
This is my opinion, and only my opinion. What works for my family with raw, unpasteurized milk may not be possible for yours, and it may not be what God is calling you to do right now. Through prayer and discernment, I chose raw milk for my family a year and a half ago. It
Milk has been through a lot in the past 100 years. First it was subjected to pasteurization, then homogenization, then oxidation. Will the -ations ever end? The question for us milk drinkers is of course: when does a change cause a nutritional problem? Some say that pasteurization already kills too many healthy enzymes; see more
The Real Story of Homogenized Milk, Powdered Milk, Skim Milk and Oxidized Cholesterol Read More »
Even among the tangled webs of nutrition science and speculation (can you say “soaking grains”?), safe milk has got to be one of the most difficult. I bet I have more people dash a quick email or leave an unrelated comment at a post to ask about safe milk than any other food. Why all
“It better be able to make the whole meal at the touch of a button,” my husband said when he saw the Excalibur come out of its box. It’s as big as a microwave, and just as heavy. This is truly the extent of my counter space available for working. And yes, it’s always this messy.
Want to learn how to sprout wheat and then make sprouted flour for bread? Sprouting grains for flour is doable with these tips on how to sprout grains! Kimarie of Cardamom’s Pod, mom of nine saves time and money sprouting own flour and baking bread, joins us today with an amazing sprouted flour tutorial. My
How to Sprout Whole Grains and Make Sprouted Flour in Bulk Read More »
To soak or not to soak? Nope, this isn’t the definitive post (sorry to tease you!). I’m just inviting you into my document folders to introduce you to the tangled web of research and opinions I have collected so far. Five experts from various fields have weighed in on the topic of soaking grains and
The Soaking Grains Debate: Meet the Experts & Hear Some Anecdotes Read More »
Dear Mr. Pollan, It was refreshing to hear you speak tonight on small vs. large farms, sustainable agriculture and moving our society to real, unprocessed foods instead of the crazy products you carried into the Wharton Center in Meijer bags. You have a good time poking fun at corn, don’t you? It deserves it, we
Dear Michael Pollan: My Rebuttal to the New Book “Food Rules” Read More »
I’m very happy to feature Lenetta of Nettacow today with her in-depth research on food additives, a topic so vast and wide it could have a 10-week carnival all to itself! She’s one of my favorite readers and really knows how to get around the blogosphere (check out her weekly Link Roundup, appropriately tagged “Reading
Spring Cleaning Carnival: Get the Food Additives Out! Read More »
During this Reduce the Refined Sugars week, it’s worth taking a look at some of the newer-on-the-market “natural” sugars. There are many bloggers who have done comprehensive posts on all the natural sugars, and since I haven’t really experimented with most of them, I’ll defer to their expertise (links at the bottom of the post).
Agave and Stevia: All Natural, Unsafe, or Unhealthy? Read More »
Sometimes I make hasty decisions. When I decided to go gluten free for Holy Week, I just did it. It wasn’t until I was writing a post about it that I began to realize it was going to take a lot more effort than I had given it credit for. Gluten is in wheat, rye
If you want to make granola bars or oatmeal cookies using the soaking process to reduce phytates, you have to soak and dehydrate oats. It feels almost silly to go to such trouble and still end up with oats, an ingredient. You can’t even eat it yet! However – if you believe that soaking makes
Please catch up on all the soaking grains research for the scoop on phytates, phytic acid, phytase and more! I’ve been looking for another “real scientist” to balance the Great Debate between Sally Fallon and my Australian PhD contact. Imagine my joy when I stumbled across Stephan Guyenet, Ph.D. a Senior fellow at the University
Phytic Acid in Rice Reduced 96% with Accelerated Fermentation Read More »
In Nourishing Traditions, Sally Fallon and Mary Enig claim that brown rice is low in phytates and therefore does not need a very long soak time; seven hours is sufficient for increased digestibility, or even just a long, slow cook time of an hour and a half. Unfortunately, rice is also dismally low in phytase,
Germinated Brown Rice: Has the U.N. Finally Heard “Nourishing Traditions” Wisdom? Read More »
I continue to run into people, both online and in real life, who have celiac disease or cannot handle gluten, including an elderly neighbor who was just diagnosed for the first time. This Monday Mission topic was confirmed when I heard Elisabeth Hasselbeck, host of The View and former Survivor contestant, describe how she was
Monday Mission: Learn About Celiac Disease and Gluten Intolerance Read More »
What is a whole grain, anyway? What are phytates and phytic acid? Why should you soak whole grains? Read on to learn. The Food Pyramid says eat more whole grains, and big food companies comply with “Made With Whole Grain!” cereals and bread, and coordinating advertisements. Michael Pollan says don’t eat foods that have advertisements.
If you started your sourdough starter last week, it can be used as a sourdough cracker starter. Try your hand at something with it like this sourdough cracker recipe. This is a guest post from Sarah Wood, a KS reader. (But I use the same sourdough cracker recipe with whole wheat!) Sourdough Cracker Starter I
Is sourdough bread healthier than other breads? Yes! Learn about the nutrition of sourdough bread and its benefits. Sourdough Health Benefits Fermented foods are oft-lauded for their massive health benefits, including beneficial bacteria to balance your intestinal flora and easier digestion. Lactic acid fermentation not only helps to preserve food but also increases the nutrients
This is my brain. This is my brain on grains. :-} I have been reading so many words I can’t pronounce these past few months and wishing I had kept little index cards like a college student as I try to unravel the story of grains. It’s tough to wrap my brain around! It’s soaking
Food for Thought: Is Soaking Grains “Traditional”? Read More »
Simple things. What can I do that is simple and will increase my nutrition? I’m often asked that question, and the folks who ask it don’t know that it’s the question I ask myself all the time. When I read about soaking grains for the first time, I was pleased to find out that it’s
