One thing is for sure, the selection of snacks that pass muster even at the healthfood store is slim! Rancid vegetable oils like canola or soy along with other unhealthy additives such as vital wheat gluten are frequently used even if most of the ingredients are organic.
I re-read the ingredients on a bag of “natural” ginger snaps at the store recently that I had purchased in the past only to discover with dismay that the ingredients had changed and now contained soy flour!
“Another one bites the dust!” I thought to myself. Yet another snack added to my no-buy list!
In this video, I show you some of the favorite snacks I make in my own home. Limiting grains to a moderate level as practiced by Traditional Cultures is a good goal to strive for when making snacks – overeating of grains even if homemade and carefully prepared to eliminate anti-nutrients can bring on weight issues in a hurry and encourage lack of variety in your family’s diet.
Never heard of “properly preparing” grains before? Click here to find out how.
This video was filmed for the Weston A. Price Foundation as part of the 12-part Beginner Series to Traditional Cooking I’ve been working on over the past few months. I still have 3 more to post, so stay tuned for more to come!
For a full transcript of this video in any language, click here.
Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.