Is your sugar unprocessed? There are a lot of different types of sugars out there, so here’s some more information to help you figure out where you want to draw some lines for yourself.
Archive | Nutrition
Ten Months After Diagnosis
It’s an unsettling feeling, when you realize that people have stopped asking about your dog because they’re afraid she’s dead. Then again, considering that in February we thought Molly only had one or two months to live, it’s not all that surprising.
How To Make Date Syrup
If you already use agave nectar, maple syrup, or honey as a sweetener instead of refined white or brown sugar, it’s time to add date syrup to the list as well. Making it is easy and worth the minimal effort.
Truly Natural Flavors — and a Salt-Free Bloody Mary
All five tastes–sweet, sour, bitter, umami, and yes, salty–can be found in whole foods. Let’s break it down–then let’s make an unprocessed bloody Mary and put all five tastes to good use.
Avoid the “Salty Six” with Whole Wheat Oat Bread
The most surprising of The Salty Six was bread. One slice of bread or one bun can have anywhere from 170 to 400 mg of sodium!
The Top Ten Gluten-Free Misconceptions and Pitfalls, plus Oats & Honey Apple Crumble
Over the seven years I’ve been writing about thriving gluten-free, I’ve found some pieces of celiac lore that just won’t die, even once completely disproven. For October Unprocessed, it’s time to put them out to pasture, permanently.
Gluten-Free Flours and Pumpkin Whoopie Pies
Gluten-free flours are becoming more popular as people are becoming aware of how gluten can play a role in bettering their health. Here’s how you can use them to make Pumpkin Whoopie Pies!
Getting Off of Sugar: An Interview with Margaret Floyd
Last week I had lunch with my friend Margaret Floyd, a Nutritional Therapy Practitioner and author of Eat Naked. Today, she talks to us about sugar.