![]() These three of course rule out the use of refined grains or sugars.I look forward to having you try out some of my recipes and will be interested to hear about your healthy cooking discoveries. So, while everyone's body is different (yes some people are allergic to wheat and to many other foods), there are a few things we all need to do for excellent health and three of these are what I am concentrating on in this cookbook and demonstrating how to alter food to accommodate without losing flavors: high nutrient density (making sure every bite you eat is as high as possible in nutrients) a balance of the pH acidic-alkaline levels (most diets are too alkaline) and keeping the glycemic index as low as possible. While not everyone seems to be allergic to wheat, we have experienced a need for balance in our diets. ![]() In my family, most of the members have found that (despite some illnesses including cancer, as well as heart and gut issues) whole wheat is not an issue for us as long as it is used in very moderate amounts and it is organic (even sprouted is preferred). LInda, yes there are a number of recipes in Mom's Island Bakens using non-gluten flours, and many that I have suggested substituting my non-gluten flour blend recipe (on page 22) for whole wheat. ![]()
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