banana flourIt seems there is an endless array of gluten free grains and paleo flours now flooding the market. This isn’t a bad thing, but it can be bewildering for consumers. One that is really catching on comes from the most popular fruit in North America. Yes, that’s right, banana flour!

Let’s take at a look at this traditional food turned flour. 

almond flourWhile humanity has enjoyed almonds for millennia, almond flour as a replacement for grains in baking is relatively new on the scene.

Its popularity is traced back to the early 2000s. During this period, awareness of Celiac, gluten intolerance, and digestive problems aggravated by wheat started to grow.

Gut healing diets became popular about the same time.

beet sugarWhen it comes to natural sweeteners, beet sugar seems like an excellent choice. I mean, sugar coming from vegetables? We all need to eat more of those, right?

Beets are certainly one of the most nourishing and detoxifying of the root vegetables. The traditional tonic known as beet kvass comes to mind here.

date sugar and syrupOne of my favorite fruits happens to be dates. Sadly, where I live I rarely get to experience the fresh version.

Either way, dates – fresh and dried – are an absolutely delicious as well as nutritious traditional food. They are one of the oldest known cultivated plants, going back around six thousand years!

glutathioneGlutathione is a relatively unknown molecule in human health. This is surprising, given that it is such a powerful substance, so much so that numerous nutritional experts from both conventional and alternative viewpoints champion its importance for both the prevention and resolution of chronic disease. 

John Moody

John Moody is the director of Steader,

buckwheatBuckwheat is one of my favorite plants. For gardeners, it produces beautiful flowers that attract bees galore! Cultivation also serves as a valuable cover crop for protecting and improving soil. As icing on the cake, it provides a nutrient dense, gluten and grain free food option for people, poultry and other livestock.

John Moody

John Moody is the director of Steader,

cassava syrupThe popularity of cassava as a grain free, low allergy foodstuff has exploded in recent  years. Food manufacturers responded with the development of a wide array of processed foods derived from the yuca root (unrelated to yucca). One of the newest is cassava syrup, which is boldly proclaimed as being “fructose free”.

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