Every few years, a new silver bullet grips the health community. Atkins. Bone broth. Detoxing. Fermented foods. Paleo. Green smoothies. Keto. BPC. With each new movement, dozens of products flood the market, duking it out for consumer attention and dollars. Some are legit and beneficial,
My first experience with traditional diet occurred in the early 1990’s when my primary care MD at the time introduced me to Ayurvedic cooking. She also utilized a number of Ayurvedic remedies in her practice of which rice water was one of the simplest.
Educated consumers are starting to tire of the never ending parade of alternative sweeteners hitting the market, most of which prove toxic or unhealthy upon close inspection. With that, a gradual awakening to the traditional sweeteners used by ancestral cultures is occurring. One with a considerable amount of current interest is malted barley.
It’s yummy smell and delectable thickness as shown in the picture above are quite attractive to consumers!
The gluten free waffle recipe below is the easiest one I’ve tried yet. As a bonus, it is grain free and Paleo-friendly too, but I guarantee that your family will never know.
Making a breakfast that everyone in the family can enjoy regardless of dietary status is always a big plus in a household with children.
We recently added a new gluten free flour to our family’s menu – cassava. Soon after, I noticed that there is a bit of debate about it within the health community.
How debated is it? On one hand, in 2010, Time magazine listed it as one of the 10 most dangerous foods as identified by the American Academy of Pediatrics.
Ever since Linus Pauling popularized the practice of taking high dose vitamin C orally to combat the common cold in the early 1970s, some within the alternative health community have enthusiastically touted the benefits of a “vitamin C flush” or ascorbate cleanse.
Of all the things on grocery stores shelves, tofu is one of those that is both interesting and repelling at the same time. What exactly is this jiggly food also known as bean curd? Is it a modern invention or authentic traditional cuisine? How is it made? Should I eat it a lot, only occasionally,