Understanding Your Food

Spring Cleaning Carnival: Get the Food Additives Out!

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 […]

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Phytic Acid in Rice Reduced 96% with Accelerated Fermentation

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

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Germinated Brown Rice: Has the U.N. Finally Heard “Nourishing Traditions” Wisdom?

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 »

whole grains, cereal, pasta

All About Whole Grains, the Difference Between Phytates & Phytic Acid, & What Is the Role of Phytase in Soaking Grains?

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.

All About Whole Grains, the Difference Between Phytates & Phytic Acid, & What Is the Role of Phytase in Soaking Grains? Read More »

bread slices

Food for Thought: Health Benefits of Sourdough

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

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Food for Thought: Canola Oil, a Unique Omega-3…Thumbs up or Thumbs Down???

I used to use Canola oil almost exclusively as my liquid fat for baking. The popular press said it was the healthy oil. I felt really good – you know that feeling? – when I used it in quick breads, etc. I would even brag about my “healthy food”. Hmph. Now there’s a whole bunch

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Is Full-Fat Dairy Healthy? Why You Should Be Drinking Full-Fat Milk and Eating Lots of Butter

Ah, the French know their fats. When my husband worked with a Frenchman, he reminisced about this time of year in France:  “Fall is the best time of year because the food is so wonderful: the fish are fatter, the cream is plentiful, and the vegetables being harvested are some of my favorites.” Yep, he

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Butter vs. Margarine vs. “Spreads”: How do They Stack Up?

It’s time. Time to sign off of the fake butter revolution, and start putting real butter on your toast. And your mashed potatoes, vegetables, in your baked goods…and anywhere else you might use margarine or a “spread” that makes some health claim or another. This might be incredibly difficult for some of you, having grown up

Butter vs. Margarine vs. “Spreads”: How do They Stack Up? Read More »