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Whether you are cooking and baking at home or you are a food and beverage manufacturer, home recipes and commercial formulations that call for eggs often use egg replacers. This can be for a variety of reasons, such as:
Soy is arguably one of the more controversial nutrition topics. On the plus side, soy is rich in nutrients, and diets containing it seem to provide health benefits, such as lower blood sugar levels, improved heart health, fewer menopause symptoms, and perhaps even a lower risk of certain cancers.
On the other hand, some people are concerned about soy-rich diets being truly healthy, and in fact, perhaps even being bad for your health. For instance, some fear that eating too much soy may increase the risk of breast cancer, hinder thyroid function, or have feminizing effects in men, to name a few. Furthermore, any soy you get in the US is most certainly a GMO (94 percent of the soybean crops in the United States were genetically modified to be herbicide-tolerant), which has implications for your health (think Glyphosate and Leaky Gut Syndrome leading to chronic inflammation).
This article reviews the latest scientific evidence to determine whether eating soy is more likely to positively or negatively affect your health.
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I love to cook and don’t shy away from complex and time-consuming recipes; in fact, I take pride in the artistry and technique that I employ. But over the years, I have become increasingly aware, and therefore, concerned about the health implications of the foods, cooking techniques, and even cookware that I have been using.
One of the challenges of cooking, in general, and especially stove-top, but also in baking, is how to avoid sticking. While I have been mostly concerned about this from the perspective of producing a beautiful end-product, the clean-up can be an issue as well.
This article talks about non-stick cooking and the health-related factors that I think you might also find to be important enough to influence how you cook. My last article was “Health Implications of Cooking with Oils,” and this topic serves as a nice complement.
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We are constantly hearing about the health benefits of various types of oils that are used in preparing our foods. There has been much attention paid to such factors as caloric intake, the content of trans fatty acids, inflammatory triggers, levels of Omega-3 and 6, mono and polyunsaturated fats, and the implication to your overall health in general including obesity and cardiovascular health. What you don’t hear about so often is what happens to these oils when used in cooking, and particular, as their smoke point is reached. This article will provide a lot of information about all the oils we typically used in cooking one way or another with a particular emphasis placed on the implications of cooking with these oils.
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Who doesn’t like a little something sweet now and then? And why has there recently been such a dramatic increase in the number of processed foods that have some sort of sweetener added, more often than not, it is high fructose corn syrup?
This article serves to provide an extensive inventory and inform you about the spectrum of sugars, sweeteners, and sugar substitutes. There is a natural dichotomy inherent to a conversation about sugars; as we know that all sweeteners have some mix of both pros and cons (typically more of these). When you get down to it, all sweeteners are an attempt to fulfill our craving for sugar (raw energy). But like the saying, ‘Ain’t no sunshine without rain’, the pleasures of consuming sugars or sweeteners come with some sort of cost, sometimes more significant than you might imagine.
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The United States Department of Agriculture (USDA) had extended its deadline to August 25, 2017 for submitting comments on GMO labeling of food products.
Genetically modified organisms (GMOs) — also known as GM foods and bioengineered foods — appear in our food supply in various forms, affecting both plants and animals as well as oils, seasonings, and food additives.
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People tend to have a lot of questions about gluten-free baking and using gluten-free flours in recipes in the areas of what flours substitutes to use, and how to compensate for the function that the gluten would have performed, and ultimately, how to produce a result the is not a poor facsimile of the all-purpose flour version.
This is the first in a two-part series including Baking Without Faking and The Mystery of Gluten-Free
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Previously, we talked about an Inflammation Free diet and Intermittent Fasting and how this diet and eating plan could have incredible benefits for your length (lifespan) and quality of life (healthspan). In this article, we are going to talk about toxins accumulated in your body and how all of this comes together.
This is the last in a three-part series including Intermittent Fasting, Inflammation Free Diet, and Detoxification.
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People widely use an intermittent fasting (IF) program to lose weight, improve their health, and simplify their lifestyles. Many studies show that it can have powerful effects on your body and brain and may even help you live longer. In fact, IF is currently one of the world’s most popular health and fitness trends.
This is the second in a three-part series, including Intermittent Fasting, Inflammation Free, and Detoxification.
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There is a certain amount of luck or misfortune that just comes our way, but at the same time, there are many things that are not entirely out of our control. You may have been born beautiful, incredibly intelligent, or given every advantage imaginable through wealth and stature; these are things we have no control over. However, there are some very controllable and impactful factors that can, and do, have profound implications for your health, happiness, lifespan, and quality of life (healthspan). Moreover, in the end, don’t we finally figure out that these are the things that matter most.
This is the first in a three-part series, including Intermittent Fasting, Inflammation Free Diet, and Detoxification.
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