{"id":5385,"date":"2020-12-19T23:42:25","date_gmt":"2020-12-20T04:42:25","guid":{"rendered":"https:\/\/www.jmcutlery.com\/wiz\/?page_id=5385"},"modified":"2024-11-18T18:23:37","modified_gmt":"2024-11-18T23:23:37","slug":"how-to-make-easy-amazing-gluten-free-treats","status":"publish","type":"page","link":"https:\/\/www.jmcutlery.com\/wiz\/how-to-make-easy-amazing-gluten-free-treats\/","title":{"rendered":"How To Make Easy New Amazing Gluten-Free Treats"},"content":{"rendered":"
<\/pre>\n
View Page<\/a><\/span><\/p>\n
Don’t wait until something is ‘not right’ with your <\/strong>health.<\/strong>
\n<\/span><\/span>Many people aren\u2019t interested in health topics <\/span><\/span>until an ailment
\n<\/span>develops. Hopefully, my recipes and nutritional reminders will
\n<\/span>help everyone prevent or correct a broad range of issues before
\nthey worsen.<\/span><\/span><\/span><\/p>\n
 <\/p>\n
Are Gluten-Free foods really healthier?<\/span>
\nNOT if they\u2018re loaded with refined sugar, or sugar substitutes,<\/span>
\nand refined oils, like soy, canola, corn, or safflower, and sulfites,<\/span>
\nputting the body in a constant inflammatory state.<\/strong><\/span><\/p>\n

\nShould you rely on food labels or avoid packaged foods?<\/span>
\nWhen it comes to labels, the FDA permits food manufacturers
\nto omit items that are less than 2% of the ingredients!<\/span><\/p>\n

\nI love to have a baked treat every day<\/strong>.\u00a0 I compiled this book<\/span>
\nbecause although treats are thought of as \u2019bad\u2019 for you (both <\/em><\/span>
\nmy parents were type 2 diabetics)<\/em>, I believed treats\u00a0could be
\n<\/strong>\u2018good for you,\u2019<\/strong> \u00a0and supply us with vital nutrients.<\/span><\/p>\n

\nTo me, treats are healthful uplifting respites in the day.\u00a0(if<\/em><\/span>
\nyour spirit needs a lift)<\/em>. Treats represent relaxing, coffee breaks,<\/span>
\nor tea time with friends.<\/span><\/p>\n
 <\/p>\n
At 14 years old my closest friend became a vegan.<\/strong> Her
\ndad had a huge organic garden. We were reading his natural
\nhealth journals. Hoping to clear her skin, she became a vegan
\nher skin cleared up, and she kept me aware of natural health
\nfrom then on.<\/span><\/p>\n

\nSo, many years later, when my husband Marc had migraines
\nafter eating <\/span>bread, (I suspected gluten)<\/em>. No one needs to
\neat wheat or gluten. <\/span>We\u2019d have bought gluten-free bread,
\nbut Marc encouraged me to <\/span>make it myself.<\/span><\/p>\n

\nMarc knew from his experience that the FDA <\/strong><\/span>allows up
\nto<\/span><\/strong> 2% of ingredients<\/strong><\/span> to be undeclared<\/span>. <\/strong>So if the food<\/span>
\ncomes from a package with a label, do you really know<\/span>
\nwhat’s in it? No. And that’s why many people are suffering<\/span>
\nfrom mysterious ailments. When many others suffer the<\/span>
\nsame set of symptoms, the symptoms are referred to as a<\/span>
\ndisease, such as\u00a0“celiac.”<\/span><\/p>\n
 <\/p>\n
(Shocking<\/span>?)<\/em> Gluten and dairy may not be your ONLY<\/em>
\nirritants<\/strong>. <\/span>What\u2019s in YOUR manufactured <\/strong><\/em>gluten-free bread?<\/span><\/p>\n
 <\/p>\n
\"\"* Why does even the <\/em>anticipation
\nof <\/em>eating TREATS <\/span>makes you
\n\u2018feel good?\u2019<\/em><\/span><\/strong><\/span><\/p>\n
It increases the amount of
\ndopamine released, (the
\nbrain’s feel-good chemicals).
\nResearch shows that the
\nbrain releases dopamine in
\nanticipation of a reward, in this instance it is
\nthe enjoyable treats made by you.
\nBarbara Fischer Binstock<\/em><\/span><\/p>\n
 <\/p>\n
(Shocking<\/span>?)<\/em> Gluten and dairy may not be your ONLY<\/em>
\nirritants<\/strong>. <\/span>What\u2019s in YOUR manufactured <\/strong><\/em>gluten-free bread?<\/span><\/p>\n

\nWe tend to trust that everything in a package is<\/strong> safe to eat.
\n<\/strong>But if I\u2019d\u00a0 pick up a box of enticing<\/span> treats, Marc would read the
\ningredients <\/span>aloud and say, \u201cY<\/strong>ou<\/strong> sure you wan<\/strong>na eat this?\u201d
\n<\/strong>Usually I\u2019d change my mind.<\/span><\/p>\n

\nResearchers found that after switching to gluten-free<\/strong> and
\ndairy-free, <\/span>most health issues improved, but many people sill
\nsuffered a variety <\/span>of\u00a0 ‘signals,’ headaches, mood swings, acne,
\nacid reflux, or flatulence? <\/span>Gluten was not their only<\/strong> problem<\/strong>.<\/em><\/span><\/p>\n
 <\/p>\n
If you don\u2019t make food from scratch<\/strong>,<\/b> you won\u2019t know which
\ningredient causes you a problem if it occurs. \u201c50<\/strong> million
\nAmericans<\/strong>, <\/strong>suffer from at least one Auto-immune disease,\u201d
\nsays The American Auto-immune Assn. I attempt to keep
\neveryone healthier who use my recipes.<\/span><\/p>\n
 <\/p>\n
These healthier TREATS<\/a><\/strong> from the recipes I devised
\ncan add important nutrients to your everyday diet
\nand can even help you control your weight. My
\nfavorite example is healthy frosting<\/a>. You’ll love it.
\nIt’s no more than bananas whipped with cocoa, or
\nfruit such as strawberries which have intense flavor
\nand look <\/span>pink and pretty.<\/span><\/p>\n
 <\/p>\n
Too many <\/strong>Gluten-Free, Dairy-Free recipes are loaded
\n<\/strong>with unhealthy amounts of refined sugar, processed oils,
\ndairy, and fast-digesting carbs. These new healthier TREAT
\nrecipes are healthfully sweetened, full of fiber, vitamins and
\nminerals that you may be missing.<\/span><\/p>\n
 <\/p>\n
Your spouse, kids, guests, even pets,<\/strong> can safely enjoy<\/span>
\nmost of what you make from these recipes without fear!
\nThey have <\/span>no chemical additives, are plant-based, dairy-
\nfree and have <\/span>no refined sugar or sugar substitutes.<\/span><\/p>\n
 <\/p>\n
Disclaimer: <\/strong>This advice is from many sources deemed trustworthy
\nand provided for your information only and should not be construed
\nas medical advice or instruction.
\nReaders should consult appropriate health professionals on any
\nmatter relating to their health and well-being. These statements
\nhave not been evaluated by the Food and Drug Administration.
\nThis information is not intended to diagnose, treat, cure or prevent
\nany disease.<\/span><\/p>\n
 <\/p>\n
When Healthy snacks, made from scratch, you really
\nknow what you’re eating<\/strong>.<\/strong> If eaten mindfully, they help <\/span><\/span>you
\nlimit cravings for unhealthy food, can help you <\/span>feel <\/span><\/span>full, and
\nbe integral to good health. Using everyday treats, you can
\nadd to your nutrients that you may not eat otherwise.<\/span><\/span><\/p>\n
 <\/p>\n
These Amazingly fast and easy recipes<\/strong>,enable you
\nto bake everything from scratch. Whisk a few ingredients
\nin a bowl and bake. You can be eating your fresh-baked
\nbread or buns, made from scratch, within minutes from the
\nmicrowave (or within the hour using oven or bread machine).<\/span><\/p>\n

\nOther gluten-free recipes overlook their readers’ health.<\/strong>
\nEven in vegan and dairy-free cookbooks, presumed to be
\nhealthy recipes, I see CUP(s) <\/strong><\/em>of sugar, if not, sugar
\nsubstitutes like Stevia\u00a0(calling themselves natural),<\/em> and
\nprocessed oils like canola. We don\u2019t need processed
\nsweeteners to make sweet treats you’ll love and can keep
\non hand.<\/span><\/p>\n
 <\/p>\n
Health suggestions in this book<\/strong> are based on <\/span>scientific
\nevidence, written and fact checked by experts, scientists,
\nnutritionists, and dietitians, who are unbiased, and honest.
\n(My most-frequented links are Healthline.com, Webmd.com,
\nDrAxe.com\/nutrition\/oat flour, and Mercola.com).<\/span><\/p>\n

\nTemp<\/strong>tation to overeat carbs and fast food taunts all of
\nus everyday. <\/strong>Making healthier, but satisfying, sweet snacks
\nfrom scratch, and mindful eating\u2019 requires just a little practice.<\/span><\/p>\n
 <\/p>\n
How do you tell the difference between a faddy crash diet
\n<\/strong>and one which will help you lose weight sensibly and keep it
\noff? Depriving yourself of all the foods you enjoy won\u2019t work.
\nYou\u2019ll eventually give up and abandon your efforts.<\/span><\/p>\n
 <\/p>\n
There’s no harm in allowing yourself sweet treats<\/strong>
\nwhen <\/span>they’re the whole grain treats in my recipes and
\nwebsite, packed <\/span>full of fiber, which can keep hunger at
\nbay and satisfy a \u2018sweet-tooth.\u2019<\/span><\/p>\n
 <\/p>\n
If you are eating too much \u2013 a calorie is a calorie at any
\ntime of the <\/strong>day! <\/strong>It’s also healthier for your digestive system not
\nto eat a heavy meal before you go to bed, but a late dinner
\nwill not make you any fatter.<\/span><\/p>\n
\u00a0<\/span><\/p>\n
Researchers found that participants with healthy weights
\nate more <\/strong>snacks<\/strong>, and that overweight people ate the fewest
\nsnacks. Overall, the authors concluded that \u201cEating frequently,
\nparticularly three meals and two snacks per day, may be
\nimportant in weight loss maintenance.\u201d It\u2019s not necessary to
\nstarve to lose weight; making small changes that you can
\nstick to is the key to long-term success.<\/span><\/p>\n
 <\/p>\n
Low intensity exercise, walking, gardening or doing
\nhousework <\/strong>will help use up more calories. and can make quite a
\ndifference. We can\u2019t pick and choose where on the body we gain
\nor lose weight from. When the body loses fat, it is lost throughout
\nthe body. (medicalnewstoday.com\/articles\/medical-myths-all-about-
\nweight-loss#3) bhf.org.uk\/informationsupport\/support\/healthy-living\/
\nhealthy-eating\/dieting-myths<\/span>2.<\/span><\/p>\n
 <\/p>\n
Coconut cream is my only cream.<\/strong> I replace dairy cream, sour
\ncream,buttermilk,\u00a0and yogurt with it in recipes. I make no churn
\nice cream and vegan cheese using it. Many brands add a gum
\nto it for smoothness.<\/span><\/p>\n
It\u2019s OK. But one Coconut cream contained gum and turned my <\/strong><\/span>
\ncake to glue.<\/strong> Now I buy Gum-free, additive-free, kosher pareve,<\/span>
\ncoconut milk on Amazon: from “Nature\u2019s Greatest Foods.”<\/span>
\n(I sometimes use Xanthan or guar gum in my GF recipes).<\/span><\/p>\n
 <\/p>\n
You can alternatively substitute gum with flax meal. Gums are<\/span>
\nnatural plants that help hold your baked goods together to create<\/span>
\nfluffy breads and cakes. They’re useful in holding together gluten<\/span>
\nfree baked goods.<\/span><\/p>\n
\u00a0Chemicals <\/strong>in our food are<\/strong> NOT OK<\/em><\/strong>. Why eat them? You need
\nto read food labels.Periodically check trusted brands to make sure
\nthey haven’t changed their ingredients.<\/span><\/p>\n
 <\/p>\n
Look up strange-sounding \u201cnon-food additives<\/strong>\u201d at trusted
\n<\/span>sites like Healthline.com. <\/span>Metabisulfite is on many food labels.
\nI found a NJ state hazard warning banning its use!\u00a0 Don’t be
\ncomplacent. “Carrageenan.” on many labels, can cause health
\nissues. Why risk eating it?
\n<\/span><\/p>\n
 <\/p>\n
Oats are handled differently by your body<\/strong> than other carbs.
\nThey <\/span>digest slowly, and boost your soluble fiber, no sugar spike,
\n(you feel <\/span>full longer than fast-burning carbs).<\/span><\/span><\/p>\n
My oat flour blend works<\/strong> as a flour replacement in a<\/span>
\ngreat variety of classic recipes that weren’t originally
\ngluten-free.<\/span><\/p>\n

\nAlmond flour works as a cup for cup replacement for<\/strong><\/span>
\nmy oat flour recipes, <\/strong>though you should experiment<\/span>
\nwhen it comes to adding tapioca flour for lightness. Usually<\/span>
\n2 parts Almond 1 part Tapioca will be satisfying.<\/span><\/p>\n
Why do I believe Oat flour the best wheat flour substitute?<\/span>
\nIt\u2019s<\/span><\/strong>\u00a0loaded<\/em>\u00a0with health benefits<\/b>!<\/b> (It’s one of the 5 biblical grains)
\nthat doesn’t contain gluten. whole <\/span>grain Organic Oats<\/span><\/span><\/p>\n
 <\/p>\n
Avenin is\u00a0<\/b>the protein\u00a0Oa<\/strong>ts have<\/b>.\u00a0W<\/strong>ith its high levels of
\nfiber and protein,<\/b> Oat flour is proven to help weight loss,
\nlower your LDL \u2018bad\u2019 cholesterol because it contains\u00a0soluble
\nfiber<\/strong>,<\/strong> a better choice than bran! Oats may reduce the risk of
\nartery disease.<\/span><\/p>\n
 <\/p>\n
The Biblical <\/strong><\/span>‘daily bread’ was made from un-messed-with <\/strong>
\nancient wheat.<\/strong> By the the 1940’s our wheat had become
\ntoo modified to be beneficial to health.<\/span><\/p>\n
 <\/p>\n
Oat flour enables a boundless variety of gluten-free
\ntreats. <\/strong>Using my healthy oat flour blends, “from crepes to
\ncookies to oat bread, there are so many awesome ways to
\nuse this gluten-free flour to reap its health benefits.”
\n(DrAxe.com\/nutrition\/oat flour).<\/span><\/p>\n
Not only is certified gluten-free\u00a0oat flour<\/strong>\u00a0organic<\/strong>,\u00a0<\/strong>it\u2019s
\nloaded with nutrients and health benefits that may be missing
\nfrom many diets. Oats are considered safe for most with a
\ngluten intolerance<\/strong>,<\/strong> or gluten allergy easier for most people to
\ndigest, and much less likely to cause negative reactions.<\/span><\/p>\n
Reports show that \u201cperhaps less than one percent of celiac<\/strong><\/span>
\npatients show a reaction to oats i<\/strong>n their diets.I would suspect<\/span>
\nthe source of the reaction may not be from oats before rejecting<\/span>
\noats. My famous question is “What else are you ingesting?”<\/span><\/p>\n
 <\/p>\n
Many \u201cGluten-Free Flour blends\u201d<\/strong>\u00a0and recipes<\/strong>\u00a0contain too
\nmany ‘fast-digesting’ carbs. We all need to limit sugary and
\ncarb-heavy foods. I lighten oat flour with tapioca<\/strong> or arrowroot.<\/span><\/p>\n
Think of oat flour as whole wheat and tapioca as cake flour.<\/strong><\/span>
\nTapioca is a healthy resistant starch. It doesn\u2019t spike blood sugar<\/span>
\nand aids digestion. It is from the cassava root native to South<\/span>
\nAmerica, used there like our potato.<\/span><\/p>\n

\nEating too many ‘fast-digesting’ carbs<\/strong>\u00a0leads to a large insulin spike
\nfollowed by a quick blood sugar drop. This can cause Hypoglycemia,
\nfatigue, irritability, moodiness, sudden hunger, muscle weakness, or
\nshakiness in your hand. They may be a sign or precursor of pre-diabetes,
\ninsulin resistance, or diabetes. This will drive your pancreas
\nto overwork and not be able to keep up with the excessive insulin
\ndemand.<\/span><\/p>\n
Carbs in oat flour and Tapioca Starch\/flour are handled<\/strong><\/span><\/p>\n
recipes. \u201cCertified gluten-free\u201d oats are not contaminated by gluten,
\na great choice for celiacs.<\/span><\/p>\n
It\u2019s the least expensive, most available, healthiest GF flour.<\/strong> It’s
\n<\/strong>simply ground whole or instant oats. Buy it ground, or grind whole
\nor instant oatmeal in a coffee grinder or processor, sift with a
\nstrainer. Grind-as-needed to keep food fresh longer.\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 5.\u00a0\u00a0\u00a0\u00a0<\/span><\/p>\n
To lighten the texture of GF oat flour<\/strong> I add Tapioca, a
\nnatural source of resistant starch, for friendly gut bacteria, and
\nreduced inflammation. It also lowers blood sugar, helps digestion,
\nimproves glucose and insulin metabolism and increases fullness,
\nit freezes and thaws well. It\u2019s is high in calcium, dietary fiber,
\npotassium, and vitamins B6 and C. It has no protein, but has high
\nlevels of iron and essential fatty acids.\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/span><\/p>\n
Or, I substitute Arrowroot Flour,<\/strong> which also contains potassium,<\/span>
\niron and B vitamins, great for heart health, metabolism,<\/span>
\ncirculation and can boost the immune system. It\u2019s easily digestible.
\nIt has more fiber than other starches, helps stave off hunger.<\/span><\/p>\n
 <\/p>\n
Why not nut flour?<\/strong> I use nut flour sparingly but I love it. Almond
\nflour is interchangeable with oat flour in most recipes.\u00a0 There’s
\nway more<\/em><\/strong> than a handful of nuts is in nut-flour-based baked goods.
\nIt\u2019s recommended that no more than 2% of a daily diet be omega-6
\nfatty acids (nuts and nut butters)<\/em>. More than 2% in your diet can
\ncause inflammation (aches and pains). If you\u2019re eating around
\n2,200 calories per day, 2% allows you a small handful of nuts,
\nperhaps a cookie.<\/span>
\n
\nWhy not coconut flour?<\/strong> It requires special recipes with a lot
\nMore liquid. I found products I made using coconut flour\u00a0tasted
\ntoo dry.<\/span><\/p>\n
How I Eat A Quick Healthy Breakfast<\/strong> –<\/span>–<\/span><\/span>
\nApplesauce,<\/span>
\nBanana, (overripe)<\/span>
\nBerries.<\/span>
\nEgg or flax seed,<\/span>
\nOatmeal,<\/span>
\nno sugar added<\/strong> <\/span>at all and plenty sweet!<\/span>
\nThat’s a Banana-sweetened Oat Muffin!
\n<\/strong><\/span>
\n6.<\/span><\/p>\n
\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0DANGERS IN YOUR DAILY FOOD<\/span><\/b><\/p>\n
If your gluten free flour blend contains rice, corn, beans, buckwheat,
\nbarley, rye, teff, or <\/strong>quinoa, (kin-wah) <\/strong>it is loaded with gut-punching
\nlectins! Some are more dangerous than those in wheat. It wages war on
\nhealthy tissues, organs, colon, thyroid,\u00a0 joints, nervous system, and brain!
\nDespite switching to gluten-free and dairy-free, which has improved many
\ndigestive issues, many continue to suffer allergies and\u00a0 disturbances.<\/span><\/p>\n
 <\/p>\n
Making foods and TREATS from scratch<\/strong> is one way to prevent a
\nproblem before it develops. The Food Allergen Labeling and Consumer
\nProtection Act requires manufacturers to report only the top eight<\/strong>
\nallergens<\/strong>, including milk and peanuts. Sesame seeds, etc. need not be
\nlisted on food labels if\u00a0 2% or less is used, yet people may be allergic.<\/span><\/p>\n
 <\/p>\n
Pickiness has nothing to do with a kid\u2019s refusal to eat certain food.<\/strong>
\nAbout 1 in 13 children is allergic to at least one food. The problem is
\nthat most parents have no idea until kids try the food and have a reaction.
\nIt\u2019s important for teachers, and everyone who \u00a0spends time with a child,
\nto be alert for food sensitivity. (Healthline.com\/health\/ allergic-to-
\ncherries#primary-vs-secondary)\u00a0 
\n7.<\/strong><\/span><\/p>\n
Oral allergy syndrome is an allergic reaction<\/strong> to foods people had
\nbeen eating with no problem for most of their lives. “I do think that this
\nis one of the most\u00a0 under-reported and under-recognized conditions, ” says
\nDr. Carah Santos, an allergist at National Jewish Health in Denver. People
\nwho have OAS are allergic to plant pollens. Many fruits and vegetables
\ncontain proteins that are similar to these pollens. So the immune system
\ncan mistake the fruit and vegetable proteins for the plant pollens that caused
\nthe allergy. “We call it cross-reactivity,” explains Santos. “Your immune
\nsystem sees something looking very similar to something it already reacts to.”<\/span><\/p>\n
 <\/p>\n
People can be allergic to Cherries,<\/strong> though it is rare, and vegetables, apples,
\napricots, carrots, celery, kiwis, pears, any tree nuts, Cantaloupe, Honeydew,
\nPeach, Plum, Orange, Tomato, Banana, Cucumber, Watermelon, Cantaloupe,
\nHoneydew, Zucchini. More than 1.5 million Americans, may have a sesame\/
\ntahini allergy, according to Dr. Gupta\u2019s report. Four in five patients with sesame
\nallergy have at least one other food allergy: over half of those have a peanut
\nallergy; 1\/3 are allergic to tree nuts; 1\/4 to eggs; 1 in 5 cow\u2019s milk, fish, soy,
\nwheat, shellfish, tomato, and onion\u2026<\/span>
\n
\nOnions absorb bacteria, when cut open<\/strong>. \u201cOnions affected with Salmonella
\nbacteria recently were distributed in 50 states. Due to this outbreak, major
\ngrocery chains recalled their onion-related products like dips and salsa, as
\nwell as onions.\u201d Raw onion embedded in dairy dips, chopped liver, <\/strong>ground
\nmeat, chicken, egg or fish salads, or marinades, are very <\/strong>susceptible to
\nabsorbing salmonella. (TimesofIndia.com<\/a> Aug 18,2020)<\/strong><\/span>
\n
\nUsing onions is an unnecessary habit.<\/strong> It is safer to use alternative
\nseasoning: garlic, celery, basil, rosemary, coriander, oregano, mustard,
\nterragon, etc. You’ll never notice onion is missing. I have witnessed my
\nhusband\u00a0 Marc\u2019s reaction from inhaling fumes of frying onions. His lips
\nswelled, chest tightened, stomach was badly upset.\u00a0 \u00a0<\/span><\/p>\n
Say <\/span>\u2018No<\/span>\u2019 to\u00a0<\/span>Chronic arsenic exposure<\/span><\/strong> in rice flour and rice syrup,
\non the gluten-free aisle. They can lead to headaches, fatigue, digestive
\nissues, brain fog, heart disease, cancer, diabetes, inflammation causing
\npain, discomfort, or heartburn.
\n8.\u00a0\u00a0 <\/strong>
\n<\/strong><\/span><\/p>\n
People who frequently consume Sugar Substitutes risk<\/strong>
\n<\/span>excessive weight gain, type 2 diabetes, and cardiovascular disease,\u2019 says
\nDr.Susan Swithers. Consuming sweet-tasting, reduced or no-calorie sweetener
\ninterferes with the body\u2019s learned responses and ability to adjust to glucose
\nenergy, and creates internal equilibrium. The brain’s response to taste shows
\naltered activation patterns, suggesting these products don\u2019t satiate the desire
\nfor sweets. The current public health message, \u2018to limit the intake of sugars\u2019
\n<\/span>needs to include all forms of sweeteners.<\/span><\/p>\n
 <\/p>\n
When the tongue tastes sugar<\/strong> the body sends enzymes to digest it. With
\nno natural sugar to digest, trouble begins. I don\u2019t endorse these highly
\nprocessed (dubbed as \u2018natural\u2019 to confuse you) sweeteners. Stevia, Monk-
\nfruit, Xylitol, or Erythritol (sugar alcohol). Xylitol is toxic to dogs. Would
\nyou give sugar alcohol to kids or pets, or guests? People trust that \u2018natural\u2019
\nmeans \u2018safe.\u2019 Agave nectar contains more fructose than sugar. I’m sure
\nsomeone will say, “I gave Xylitol cake to my dog and he didn’t die.”<\/span><\/p>\n
When deemed \u2018safe\u2019 in a lab,<\/strong> people believe it\u2019s \u2018safe\u2019 to use WAY<\/em> more<\/strong>
\nthan what was proven safe! All types may cause bloating, nausea, gas, and
\nuse should be limited. None were proven safe for children! Why add them
\nto recipes?\u00a0 Use has increased 15 percent to children under 17 years old.
\n(purdue.edu\/hhs\/psy\/directory\/faculty\/Swithers_Susan.html)<\/span><\/p>\n
Substituting cane Sugar with coconut milk<\/strong> as a sweetener can have
\nremarkable results for those suffering from inflammatory conditions
\nsuch as arthritis and lupus. Recipes using coconut milk, oat or almond
\nflours need less sugar, and contribute mild pleasant flavors. Coconut milk
\nis rich in short and medium chain triglycerides, (MCT) the \u201chealthy fat.\u201d<\/span><\/p>\n
\u00a0Coconut sugar (in a similar way to maple syrup) comes <\/strong>from a natural
\nsource, the sap of the coconut palm.<\/strong> This sap circulates through the tree.
\nProducers boil it down to syrup, make granulated coconut sugar by leaving
\nthe nectar to dry and crystallize. They then break the dried chunks apart to
\ncreate the granules most people recognize. Bananas, Coconut Sugar, Honey,
\nMaple Syrup, Date paste, and Molasses are natural sweeteners used by
\nhealth-conscious people in place of sugar.
\n<\/span>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a09.<\/span>\u00a0 <\/span>
\n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/span> \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/span>
\n<\/span>Organic Coconut Sugar<\/span> from the sap of coconut palms,<\/strong> is a better
\nalternative, instead of refined white sugar, but only in moderation.<\/strong> It
\nis still sugar, It does not<\/u><\/em> taste like coconuts, is less processed, has a
\nlower glycemic index than sugar. It won’t cause as\u00a0<\/span>much spike in blood
\nsugar. It’s an equal sub for sugar in recipes, has trace amounts of
\npotassium, zinc, iron, magnesium, and B vitamins. It has no aftertaste.
\nIt is advised to consume no more than 6 teaspoons per day of any added
\nsugar for women (and men 9 teaspoons).<\/span><\/p>\n
 <\/p>\n
Coconut sugar has a similar look and feel<\/strong> to unprocessed raw sugar,
\nbut it may have more natural variants, such as light or dark granules
\nor fluctuations in granule size. Coconut sugar is a marginally more
\nhealthful version of sugar, for those looking for more natural forms
\nof sugar. It is not a nutritional super-food. It has trace amounts of
\nantioxidants, and, flavonoids. Coconut sugar contains some inulin,
\nwhereas table sugars do not. Inulin is a specific fiber,
\nhelping improve gut health and slowing glucose absorption.<\/span><\/p>\n
 <\/p>\n
Compared to granulated sugar,<\/strong> coconut sugar has traces of iron,
\nzinc, and calcium, is a conventional food and has no adverse effects
\nin comparison to synthetic or alcohol sugars. As with all sugars,
\npeople should enjoy it in moderation. The GI of coconut sugar is
\nlower, with a score of approximately 35 to 42. Table sugar, or
\nsucrose, has a GI score of about 65. The sucrose <\/span>content of coconut
\nsugar is at 70 to 80 percent, where table sugar is <\/span>over 99 percent
\nsucrose. It also has lots of calories and carbohydrates. Use all added
\nsweeteners in moderation.<\/span><\/p>\n
We all tend to love sugary or carb-heavy foods.<\/strong> Eating too many
\nfast-digesting carbs <\/strong>leads to a large insulin spike,<\/strong> followed by a
\nquick drop, hypoglycemia. For this reason I believe in an annual
\nblood test. It can be a lot more pleasant than a disease. They may be
\na sign or precursor of pre-diabetes, insulin resistance, or diabetes.
\nThis will drive your pancreas to overwork and your pancreas won\u2019t
\nbe able to keep up with the excessive insulin demand. You need to
\nteach yourself control. That is why I compiled this book of less
\nharmful treat recipes for my family and friends.
\n<\/span>10.<\/span><\/p>\n
Insulin resistance symptoms can go unrecognized<\/span>
\nfor years. <\/strong>Signs of insulin resistance may include a large appetite,
\nintense sugar cravings, being overweight, trouble losing weight, fatigue
\nafter meals, frequent thirst or urination, reversed hormonal issues,
\nwanting sweet dessert after a meal. More than 100 million U.S. adults
\nare living with diabetes or Pre-diabetes, according to the Centers for Disease
\nControl and Prevention (CDC). Another 84.1 million have pre-diabetes, a
\ncondition that if not treated often leads to type 2 diabetes in five years.
\n
\nMore than 100 million U.S. adults<\/strong> are now living with diabetes
\nor pre-diabetes, according to the Centers for Disease Control and
\nPrevention (CDC). Another 84.1 million have pre-diabetes, a condition
\nthat if not treated often leads to type 2 diabetes within 5 years. Insulin
\nresistance symptoms can go unrecognized for years.\u00a0 When you eat,
\nyour blood sugar levels increase. To deal with all the blood sugar, your
\npancreas releases insulin to help lower your blood sugar and create
\nbalance.<\/span><\/p>\n
If you have insulin resistance,<\/strong> your body is unable to use the<\/span>
\ninsulin. Signs of insulin resistance may include a large appetite, intense<\/span>
\nsugar cravings, being overweight, trouble losing weight, fatigue after<\/span>
\nmeals, frequent thirst or urination, reversed hormonal issues, wanting<\/span>
\nsweet dessert after a meal. This can cause fatigue, irritability, moodiness,<\/span>
\nsudden hunger, muscle weakness, or shakiness in your hand.<\/span><\/p>\n
 <\/p>\n
When your blood sugar levels increase, to deal with all the blood sugar,<\/span>
\nyour pancreas releases insulin to help lower your blood sugar and create<\/span>
\nbalance. If you have insulin resistance, your body is unable to use the<\/span>
\ninsulin. For this reason I believe in an annual blood test to see if your diet<\/span>
\nneeds correcting. It\u2019s a lot more pleasant than Medicine.<\/span>,<\/span><\/p>\n
11.<\/span><\/p>\n
WHY <\/span>ARE <\/span>MY<\/span> RECIPES<\/span><\/strong> ALSO DAIRY-FREE?<\/strong>
\n<\/span><\/em><\/span>An article describes at length the adverse effects of animal milk on humans
\nFrom a well-documented article by Sofia Pineda Ochoa, MD, Biologist at
\n<\/span>www.forksoverknives.com\/wellness\/7-ways-milk-and-dairy-products-
\nare-making-you-sick\/).<\/span><\/p>\n
Are Milk And Dairy Products Making You Sick?<\/strong> Like wheat, you
\nmay feel just fine after you eat it. Remember the euphoric pleasure you
\nfeel, biting a slice of cheesy pizza? The dairy industry (including slogans
\nlike \u201cMilk \u2013 It Does a Body Good\u201d and \u201cGot Milk?\u201d) have ingrained a
\nbelief that dairy is good for our health. But is it?
\n
\nFortunately, calcium is abundant<\/strong> in plant foods<\/span>, including leafy <\/span>green
\nvegetables, <\/span>legumes and seeds, often with higher absorption rates than the
\ncalcium in dairy and <\/span>without all of dairy\u2019s associated health issues. Casein
\nfrom Dairy<\/span> = increa<\/span>s<\/span>ed risk <\/span>for hormone-dependent malignant cancers and
\nhigher risk of Type 1 diabetes, and multiple sclerosis. Dairy is associated
\nwith increased risk of several cancers. Men who drink milk absorb its
\nestrogens resulting in significantly decreased testosterone production levels.
\nStudies show that Childhood exposure to the exogenous estrogens in milk,
\ncauses early physical maturation in prepubescent children.}
\n<\/span><\/p>\n
Coconut milk<\/strong> consumed in low quantities<\/strong> is known to increase the
\nlevels of (GOOD) HDL cholesterol in the body. Scientific research now
\nshows that coconut milk may help to reduce the levels of (BAD) LDL
\ncholesterol in the body. HDL cholesterol has anti-inflammatory
\nproperties that protect blood vessels. If you are having bone or joint
\npain, coconut milk helps reduce joint pain and inflammation. Its
\nLauric acid inhibits staphylococcus, Streptococcus, and tuberculosis.
\nLauric acid triggers cell death, in cancer cells.<\/span><\/p>\n
 <\/p>\n
Coconut milk is rich in vitamins<\/strong> C and E that are well-known for
\ntheir anti-oxidant properties. Coconut milk is rich in electrolytes such
\nas potassium, magnesium and phosphorous. Potassium is important
\nfor maintenance of a normal heart rhythm. It is also crucial for healthy
\nmuscle functioning. Coconut milk will help you avoid anemia. Coconut
\nmilk when applied topically on the skin helps in the skin\u2019s elasticity, and
\nreduces wrinkles. Coconut milk is a healthy substitute\u00a0 for the lactose
\nintolerant. It contains Zinc, and aids renewal of cells in the intestines.<\/span><\/p>\n
 <\/p>\n
Organic Soybeans <\/span>DO NOT<\/strong> exert feminizing effects on men, even at
\nhigh consumption. A myth started because studies found soy helps
\nprevent estrogen loss in post menopausal women. Estrogen once
\nsuspected to cause cancer, is protective against breast cancer.<\/span><\/p>\n
 <\/p>\n
CLEAN PURE WATER<\/span><\/strong> is a prerequisite to optimal health. Industrial
\nchemicals, drugs and other toxic additives really have no place in our water
\nsupplies. Protect your drinking water and support the fluoride-free movement.
\nUse fluoride-free purified water it in all your cooking.\u00a0 (Sofia Pineda Ochoa,
\nMD, Biologist)<\/span>
\n
\n<\/em>F<\/em><\/span>lour<\/em><\/span> from <\/em><\/span>Ground oats<\/em><\/span>, nuts, and flax<\/em><\/span> seeds<\/span><\/em><\/strong> \u00a0have anti-inflammatory
\nproperties. They provide protein, omega 3’s, and nutrients you won’t get in
\nwhite flour. They absorb slower than other carbs, a better choice for sugar-
\nand-weight-watching. Arrowroot flour, tapioca, xanthan gum, ground flax
\nseeds, healthfully bind Gluten Free baked goods.
\n<\/span>12.<\/span><\/p>\n
 <\/p>\n
Flaxseed, today\u2019s new super-food,<\/strong> was cultivated in Babylon as
\nearly as 3000 BCE. Studies have suggested that ground flaxseed
\nhas lignans which have plant estrogen and antioxidant qualities, a
\nprotective effect against tumors, breast, prostate. and colon cancer.
\nEach tablespoon of flaxseed contains about 1.8 grams of plant omega-3s,
\n<\/span>\u2018good\u2019 heart-healthy fats, and Flaxseed contains both soluble <\/span>and
\ninsoluble fiber and more lignans than other plant foods. Buy ground flax
\nseeds or grind them yourself. Flaxseed nutrients can’t be utilized whole.<\/span><\/p>\n
Eating a gluten-free from scratch diet,<\/strong> you\u2019ll eat healthier than
\nyou ever ate before. because many of my TREAT recipes are muffins,
\ncookies, and bread, snacks that you can pack with healthy fruits, fiber,
\nor seasonings, and take with you to control the oil-type, sugar, gluten,
\nand avoid additives. Also, the bulk from oat and flaxseed helps you
\nfeel full. These recipes can be enjoyed by all. They\u2019re quick and simple
\nYou can \u2018dress them up regally\u2019 with my fillings or healthier frostings.<\/span><\/p>\n
The biggest hidden danger to your health<\/strong> (Published in the American
\nJournal of Clinical Nutrition), \u201cEating just two slices of wheat bread
\nspikes your blood sugar more than a can of soda, a candy bar or 6
\nteaspoons of sugar, as does cheese.\u201d That explains the euphoric pleasure
\nyou feel, biting a slice of cheesy pizza. To keep you coming back for
\nmore\u2013the blood-sugar spike you get from high-carb bread elevates
\ndopamine, the \u2018craving\u2019 neuro-chemical origin of the word \u2018dope.\u2019<\/span><\/p>\n
COMPOUNDS IN WHEAT<\/span> CAN DAMAGE<\/span><\/strong> every tissue in your
\nbody. <\/strong>Wheat is the main cause of visceral (BELLY)<\/em> fat, a heart-health
\nhazard. Well-known cardiologist, and researcher, Dr. William Davis,
\nauthor of Wheat Belly Total Health,\u2019 (by Rodale books.com) a NY
\nTimes #1 best seller calls wheat \u201cthe perfect poison.\u201d \u00a0Even if you feel
\n<\/span>\u2018just fine\u2019 after eating wheat bread, every <\/span>bite is causing silent damage
\nto your gut \u2013 setting you up for disease! (Says Dr.Alessio Fasano, prof.
\nof medicine) and many other scientists, showed that wheat prevents
\nweight control.<\/strong><\/span>
\n13.<\/span><\/p>\n
More dangerous is<\/strong> wheat germ<\/strong> WGA, or worse is in most gluten-
\nfree bread<\/strong>, cereal, and snacks. THE MOST DANGEROUS PROTEINS
\n<\/em><\/span>in wheat<\/span><\/i><\/strong> are lectins<\/strong><\/em>\u2013 compounds in plants used to protect themselves from
\ninsects and bacteria and poison it\u2019s enemies and you. The poison known
\nas ricin is a lectin, small as half a grain of sand\u00a0 can make you sick. You
\nmay feel fine when you first eat it!
\n<\/span>
\nCloves are actually one of the highes<\/span>t<\/span> antioxidant foods<\/span>.<\/strong> Research
\nshows cloves may provide powerful protection against cancer and other
\ndiseases. Cloves have very powerful antiviral properties, and strong
\nantimicrobial properties, so they help stop <\/span>the growth of bacteria\u2026clove
\nessential oil is effective at killing off deadly E. coli bacteria. Further
\nstudies have shown cloves improve liver health, regulate blood sugar,
\nreduce ulcers, and help bone health!<\/span><\/p>\n
Think about including fruit and berries in<\/i><\/em><\/span> all your treats<\/i><\/span><\/em>.<\/em><\/strong><\/span>
\nResearch conducted at Michigan State University investigated a range
\nof fruits <\/span>and berries <\/span>for anthocyanins level and activity found in each.
\nResearchers analyzed the ability of the fruits to help maintain a healthy
\nbody and act as antioxidants.<\/span><\/p>\n
Tart Cherry Juice or other cherry products<\/strong> are being researched by
\nTexas Health Science Center for melatonin, a\u00a0 powerful antioxidant
\nconsidered more potent that vitamins C, E, and A, because it is soluble
\nboth in fat and water. Dr. Reiter points out, \u201cas we age, the body\u2019s ability
\nto produce melatonin decreases,\u201d Cherries contain high amounts of fiber,
\npotassium, Vitamin C, and antioxidants, which have been shown to
\nhelp fight diseases like cancer, heart disease, and Alzheimer\u2019s. They
\nhave a lower\u00a0 glycemic index than many fruits, to help protect against
\nand manage diabetes. Dr. Reiter points out, Including cherries as part
\nof a healthy diet<\/strong> could be the way to increase melatonin levels,
\nparticularly for the elderly.
\n<\/span>14.<\/span><\/p>\n
\u00a0<\/strong>Montmorency Tart Cherries<\/strong> contain beneficial compounds that
\nmay help maintain healthy joint function, also compounds called SOD
\n(super oxide dismutase), which act as super scavengers of dangerous
\nfree radicals throughout the body. Very few foods contain SOD and
\nthe human body is often lacking <\/span>Researchers are currently
\ncalculating<\/strong> optimum levels of cherries to achieve the greatest health
\nbenefit to destroy free radicals, discovering tart sweet cherries, and
\nraspberries were superior to vitamin E. (medicinezine.com\/natural-
\nmedicine\/tart-cherry-juice-benefits-tart-cherries\/)<\/span><\/p>\n
COCONUT OIL is my replacement for <\/span>oil and butter<\/span><\/strong>.<\/b> You can
\nchill it or melt it. Coconut oil has shown positive health effects
\nsuch as fat loss, heart health, and brain function. It may fend off
\nCandida and urinary tract infections, and raise good cholesterol.
\nCoconut oil is high in certain<\/b> healthy saturated <\/b>omega 3 fatty
\nacids that boost heart health, stabilize blood pressure and insulin
\nresistance. It can increase the number of\u00a0 calories your body burns
\nit also promotes healthy hormone production, reduces frequency of
\nseizures, treats & heals arthritis and prevents insulin resistance.<\/span>
\n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 15.<\/strong>
\nIn parts of the world<\/span>, coconut <\/span>is a dietary staple <\/strong>that people
\nhave thrived on for generations. A 1981 study noted that the
\npopulation of Tokelau, an island chain in the South Pacific,
\nobtained over 60% of their calories from coconuts. Researchers
\nreported (lybrate.com\/topic\/benefits-of-coconut-oil-and-its-side-
\neffects\/) good overall health\u00a0 and very low rates of heart disease.
\n<\/span>
\nGinger is one of the very few super-foods<\/strong> loaded with nutrients
\nand known for its medicinal properties for your body and brain,
\nlowers blood sugar levels, and heart disease risk factors in patients
\nwith type 2 diabetes. It has powerful anti-inflammatory and
\nantioxidant effects Ginger can treat many forms of nausea,
\nespecially morning sickness, as a motion sickness remedy, and
\nafter surgery. Ginger may reduce muscle <\/span>pain and soreness from
\nexercise-induced muscle pain, can reduce pain and stiffness in
\nosteo-arthritis patients when applied topically Ginger can lead
\nto reductions in LDL cholesterol and blood triglyceride levels.<\/span><\/p>\n
\u201cOptimal nutrient intake impacts the immune<\/strong> system \u201cA
\nproper diet can ensure that the body is in proper state to defeat
\na virus.\u201d A compound found in fruits and vegetables<\/strong> (apples,
\npears, carrots, tomatoes, and sweet potatoes and in coffee and tea
\nis a phenolic, Chlorogenic acid<\/strong>. Recent evidence demonstrated
\nthis scavenging antioxidant aided the reduction of inflammation
\nand renal oxidative stress. Managing stress is an important part of
\nmaintaining your overall health. High blood pressure and high
\nblood sugar place strain on your kidneys.
\n<\/span>
\nThese saturated fats are HEALTHY<\/em><\/strong>…grass-fed butter, coconut
\noil, cheese, ghee and cream. Some unsaturated fat sources are
\nhealthy, such as avocados, fish and <\/span>nuts. <\/span>Other fats<\/strong> and oils
\n<\/strong>should\u00a0 <\/span>be avoided. (<\/strong>May 2020 issue of Pakistan Journal of
\nMedical Sciences). <\/span>Nuts, <\/strong><\/span>olives, and <\/strong><\/span>avocados are \u201cgood\u201d
\nfats<\/strong><\/span> you can enjoy in moderation. Extra virgin olive oil is nutritious.
\nApart from its beneficial fatty acids, it contains modest amounts
\nof vitamins E and K. is also loaded with antioxidants<\/strong><\/span>. These
\nkeep your blood cholesterol from oxidation and may lower your
\nrisk of heart disease, has strong anti-inflammatory antioxidants
\nmay reduce risk of chronic diseases.<\/span><\/p>\n
\u2018Extra Virgin\u2019<\/strong> Olive oil is a \u201cgood\u201d fat.<\/strong> It shares similar
\nproperties with the anti-inflammatory drug ibuprofen. It\u00a0 appears
\nto be highly protective<\/strong> against Type 2 Diabetes risk and Strokes.
\nStudies have linked its beneficial effects on blood sugar and insulin
\nsensitivity.<\/span><\/p>\n
Chronic inflammation is thought to be a leading driver of diseases,
\nsuch as cancer, heart disease, metabolic syndrome, type 2 diabetes,
\nAlzheimer’s, arthritis and even obesity. Extra-virgin olive oil can
\nreduce inflammation, has been shown to work similarly to ibuprofen<\/strong>.
\n<\/span>It significantly improved handgrip strength, and joint pain
\nin arthritis.<\/span>
\n16\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 .<\/span><\/p>\n
Most of my recipes contain several of these \u00a0<\/em><\/strong><\/span><\/p>\n
\u00a0<\/span>Real maple syrup <\/strong>is full of antioxidants that are anti-inflammatory,
\nanti-cancer, and anti-bacterial. Researchers discovered that maple syrup
\nis a source of phenolics, a class of antioxidants found in berries. (<\/em><\/strong><\/span>com<\/em><\/strong><\/span>)<\/em><\/strong><\/span><\/span><\/p>\n
Eggs, <\/span><\/strong>Once demonized for high cholesterol, free-range and organic<\/strong><\/span>, are
\namong the most nutritious food. Studies show they have excellent protein.
\nThe yolks provide lepton for your eye health.<\/span><\/p>\n
Cinnamon<\/strong> has properties that are anti-inflammatory, may cut the risk of
\nheart disease, lower blood sugar levels. Improve insulin sensitivity.<\/span><\/p>\n
Berries,<\/strong> cherries, raisins, mango, apples,\u00a0 peaches, pears, plums, pineapples,
\nloaded with vitamin C, fiber, manganese are powerful antioxidants.<\/span><\/p>\n
Coconut oil and avocado
\n<\/strong>High in Omega 3\u2019s, can replace butter in bake goods cup for cup. They don\u2019t
\nbreak down under high heat.<\/span><\/p>\n
O<\/span>verripe bananas<\/span><\/strong> impart enough <\/span>sweetness in muffins or ice cream<\/span>
\nto \u00a0omit sugar. A Great \u00a0source of <\/span>potassium and fiber. You hardly<\/span>
\ntaste banana in most recipes.<\/span><\/p>\n
All <\/span>raw, ground <\/span>nuts<\/span><\/strong> and seeds supply vital nutrients.\u00a0<\/span>
\n
\nOrganic ‘Cacao’<\/strong><\/span> is a mood-enhancing superfood! Get your ‘chocolate fix’
\nfrom real chocolate.\u00a0 Cacao packs in more calcium than cow’s milk, with
\niron, magnesium, antioxidants and polyphenols. It can help with stress,
\ndepression, blood pressure and heart health. Cocoa has flavonoids, which
\nare nutrients that may curb inflammation.<\/span><\/p>\n
1 tablespoon (6g) of Cacao <\/span><\/strong>Powder contains:<\/span><\/strong><\/p>\n
3.2 grams of carbohydrates<\/span>
\n0 grams of sugar<\/span>
\n2 grams of dietary fiber<\/span>
\n1.6 grams of protein<\/span>
\n0.6 g of total fat<\/span>
\n0.8 mg of iron<\/span>
\n14 mg of calcium<\/span>
\n42.4 mg of magnesium<\/span>
\n120 mg of potassium<\/span>
\n19.6 mg of caffeine<\/span>
\n(Reference: Navitas Organics <\/span>
\nCacao powder)<\/span><\/p>\n
Nutritional comparison<\/strong><\/span>
\n1 tablespoon (5g) of Cocoa <\/strong><\/span>Powder contains:<\/strong><\/span><\/p>\n
3 grams carbohydrates<\/span>
\n0 grams of sugar<\/span>
\n2 grams of dietary fiber<\/span>
\n<1 gram of protein<\/span>
\n0.5 grams of total fat<\/span>
\n2.1 mg of iron<\/span>
\n0 mg of phosphorus<\/span>
\n6.4 mg of calcium<\/span>
\n0 mg of magnesium<\/span>
\n75 mg of potassium<\/span>
\n8 mg of caffeine<\/span>
\n(Reference: Hershey\u2019s Cocoa)<\/span><\/p>\n
Molasses<\/span><\/strong> In healthy adults, was shown to help stabilize blood sugar.
\nCoconut s<\/strong><\/span>ugar<\/strong><\/span>, raw Honey, dates, and 100% maple syrup are the lowest
\nglycemic natural <\/span>sweeteners, Less likely to spike your blood sugar alcohol-free.
\nRaw Honey<\/span><\/strong>, antioxidants\u00a0 <\/span>include phenols linked to preventing blood clots.<\/span>
\nNevertheless, they are all sugars. Use sparingly.
\n17<\/span><\/p>\n
\u00a0<\/strong><\/span>Whole-fat dairy, unprocessed meat, eggs and dark chocolate<\/strong>, are saturated
\nfats NO<\/strong>T associated with increased risk<\/strong> of cardio vascular disease. An article
\nin DrMercola.com reveals A flawed hypothesis<\/strong> by Ancel Keys’ started the
\ndemonization of saturated fat and cholesterol, in 1960-961 that saturated fat
\ncauses heart disease.
\nE<\/strong>vidence<\/strong><\/span> does not support further limiting <\/strong>the intake of such foods<\/b>. The
\nDietary Guidelines for Americans begun in 1980 (limiting saturated fat
\nand cholesterol) coincided with a rapid rise obesity and chronic diseases such
\nas heart disease<\/b>.<\/strong><\/span><\/p>\n
Health Benefits of Avocado Oil<\/strong><\/span>: It Detoxifies Your body. <\/strong>which naturally
\nremoves heavy metals like mercury and lead from the liver, kidneys, brain and
\nother organs. It\u2019s Rich in Oleic Acid, a Very <\/span>Healthy Fat.<\/span><\/p>\n
Avocado oil<\/span><\/strong> is an anti-inflammatory<\/strong><\/span> which can help to prevent damage to
\narterial walls, reducing the risk of hearth disease that is caused by plaque
\nbuild-up. Your body absorbs its vitamin E <\/span>more efficiently from such\u00a0natural
\nfood sources.
\n
\nA good diet choice for diabetics<\/strong>, Avocado oil is high in mono-unsaturated
\n<\/span>fats and low in saturated fats. It is also cholesterol free. Adding this oil to your
\ndiet can help to lower \u201cbad\u201d cholesterol levels, are high in potassium, may
\nLower Blood pressure.<\/strong><\/span><\/p>\n
Avocado oil<\/strong> Reduces Symptoms of Arthritis<\/strong>. has antioxidant benefits for
\nthe eyes\u2026enhances the absorption of important nutrients, \u00a0may help
\nprevent <\/span>gum disease. <\/span>improves skin and enhances wound healing is rich in
\nmonounsaturated oleic acid, <\/span>the same omega 9 EFA found in olive oil. One
\nof oleic acid\u2019s many benefits is lowering the risk of cancers.
\n<\/span>18.<\/span><\/p>\n
 <\/p>\n
Omeg<\/strong><\/span>a 3 fatty acids, <\/strong><\/span>also found in avocado oil, are well known
\n<\/span>anti-carcinogens that help to slow the growth of cancer cells, <\/span>Avocados
\nalso contain the anti-carcinogenic antioxidant glutathione.<\/span><\/p>\n
Avocado oil<\/span><\/strong> Stimulates Weight Loss<\/strong><\/span>: <\/strong><\/span>is high in oleic acid, an omega-9 fatty
\nacid, improves blood flow to muscles during exercise, and helps transport fat
\nto where it can be stored for energy. \u00a0Avocado oil Boosts Nutrient Absorption:
\nthe various amino acid content makes this oil excellent for skin regeneration
\nand cell renewal. Avocado oil enhances the body\u2019s rate of producing collagen.
\nVitamins A and D, found in avocado oil, can\u00a0 topically slow your skin\u2019s aging
\nprocess. Avocado oil contains chlorophyll, a natural source of magnesium.
\nConsuming or applying Promotes growth of new hair <\/strong>and structure to your
\nexisting hair. After cleansing your hair, apply avocado oil alone, or mixed with <\/span><\/p>\n
essential oils.<\/span><\/p>\n
\u2019Processed,\u2019 when it comes to oats<\/strong> has nothing to do with artificial ingredients
\nand added sugar. It\u2019s simply about how the whole oats are ground, from Instant
\n\u2018fine\u2019 to \u2018Steel Cut\u2019 course <\/span>Don\u2019t use the flavored instant packets.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 
\nCereals:\u00a0 The nutrition label may look impressive<\/span>. <\/strong>All those are added vitamins
\nand minerals. If you\u2019re not eating grains in their whole form, you won\u2019t get all
\nthe potential benefits. Plus, most cereals have tons of added sugar.<\/span>
\n
\nDon\u2019t be fooled\u2026 \u2019No added sugar\u2019 on product labels <\/strong>is <\/span>deceptive. It\u2019s likely
\n\u2018Artificially sweetened.\u2019 They should be <\/span>required say so. It\u2019s also hard to know
\nwhat you are eating when ingredients are disguised as \u2018natural flavors\u2019 or \u2018spices.\u2019<\/span><\/p>\n
Don\u2019t be fooled by \u2018healthy\u2019 <\/strong>veggie and soy burgers and dogs. <\/span>Look for
\nvegetables, grains, or legumes first on the ingredients list, not soy protein isolate.
\nThe sodium in these and in packets <\/span>of soups and gravy mixes usually exceeds
\nyour day\u2019s RDA in one serving! Making your food from scratch <\/strong>helps you
\navoid overeating chemical additives, stuff like calcium propionate <\/span>and ascorbic
\nacid. They aren\u2019t \u2018bad for you,\u2019 just not good!<\/span><\/p>\n
Yogurt<\/strong><\/span> i<\/strong><\/span>s supposed to be healthy, <\/strong><\/span>But what about those dessert flavors?
\nCompanies add tons of sugar or artificial sweeteners to achieve those
\nflavors, as well as things like modified cornstarch as a thickener, which
\ncan cause GI issues <\/span>in some people. A healthier way to go is to buy plain
\nyogurt <\/span>and add fresh or frozen fruit, maple syrup, or honey.<\/span><\/p>\n
Carrageenan, (<\/strong>n<\/b>ot required by FDA to be listed), is a popular \u2018natural\u2019<\/em><\/span>
\nadditive, from red seaweed. Carrageenan is used to thicken, emulsify,
\nand preserve whipping cream, ice cream, sour cream, cottage cheese,<\/strong>
\ndeli<\/b>–<\/strong>meats, squeezable yogurt <\/strong>marketed to children<\/strong>. Many individuals
\nwho experienced gastrointestinal symptoms (ranging from \u201cbelly bloat,\u201d
\nto severe inflammatory bowel disease) noticed eliminating carrageenan
\nfrom the diet<\/strong> lead to profound improvements in their gastro-intestinal
\nhealth. How much of this intestinal irritant is too much, on a daily basis?
\nBecause of the possible danger, few studies of its effects were conducted
\n<\/span>on in humans. Research in animals indicates it causes tumors, ulcers,
\nand may trigger colon cancer.The FDA and multi-billion dollar<\/span><\/strong>
\nindustries are reluctant to relinquish<\/strong> what have become highly
\nprofitable businesses.<\/strong> Only <\/span>money makes them care what people eat.
\nWhen the investors see millions of dollars <\/span>being spent by consumers
\nfor more natural products, they invest in the companies making those
\nproducts. Manufacturers want their market \u00a0They listen to you from
\n<\/span>your purchases, cash register receipts. So, buy responsibly.<\/span><\/p>\n
20.<\/span><\/p>\n
 <\/p>\n
ADHD <\/strong>& Artificial coloring<\/strong>: Some researchers have found that
\nthere may be a link between synthetic food dyes and hyperactivity<\/strong>.
\nThey continue to study this connection, but in the meantime, check
\ningredient lists.<\/span><\/p>\n
Be cautious<\/strong><\/span> with anything artificially colored<\/strong><\/span> that you put in <\/span>your
\nmouth. For examples: hard candy, toothpaste, vitamins, <\/span>fruit and sports
\ndrinks, barbecue sauce, canned fruit, fruit-<\/span>flavored cereals, fruit snacks,
\ngelatin powders, cake mixes.<\/span><\/p>\n
A study<\/strong> found food dyes increased hyperactivity in 3-year-old
\nchildren<\/strong>. It combined synthetic food dyes with the preservative sodium
\n<\/strong><\/span>benzoate. You might find sodium benzoate in carbonated drinks, salad
\ndressings, and condiments. You can experiment by omitting these additives
\nthen re-introducing one by one, seeing if it impacts behavior. Although
\nsome evidence suggests that artificial food dyes may negatively impact
\nthose with ADHD, More research is needed before this can be
\nrecommended to all people with ADHD.<\/span><\/p>\n
The jury\u2019s still out on sugar\u2019s effect on hyperactivity.<\/strong><\/span>
\nNevertheless, limiting sugar in your family\u2019s diet makes sense in terms
\nof overall health. Look out on food labels for any kind of sugar or syrup,
\nfructose, malt, dextrose, to eat fewer simple sugars. <\/span>The FDA requires
\n<\/span>these chemicals to be listed on food packages: FD&C Blue No. 1 and
\nNo. 2, FD&C Yellow No.5 (tartrazine) and No. 6, FD&C Green No. 3,
\nOrange B, Citrus Red No. 2, FD&C Red No. 3, and No. 40 (allura).
\nOther chemical preservatives to look out for are: butylated
\nhydroxyanisole (BHA), butylated hydroxytoluene (BHT),
\ntert-Butylhydroquinone (TBHQ) A good<\/strong> place to research a
\nchemical food <\/strong><\/span>additives is <\/strong>healthline.com\/health\/adhd\/foods-to-
\n<\/b><\/span>avoid#chemical<\/b>s<\/b>.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong><\/i><\/span><\/p>\n
21.<\/span><\/p>\n
\u00a0<\/span>People don’t just suffer maladies from what they eat, they may suffer
\nfrom what they never eat! <\/strong>To announce that saturated animal fats are
\nhealthy, and processed industrial vegetable oils and grains ARE<\/em> NOT<\/em>,
\nwould decimate\u00a0 =the multi-billion-dollar processed food industry. It
\nrelies on industrial vegetable oils and grains. Scientist\/authors Dr.
\nSaladino and Knobbe are both convinced that the massive increase in <\/span><\/p>\n
\\linoleic acid (omega-6 polyunsaturated fat in industrial vegetable<\/span>\\oils)
\nis a key metabolic <\/span>driver of\u00a0<\/strong>obesity, heart disease, cancer and.
\nother<\/strong><\/span>\\chronic disease. <\/strong>(DrMercola.com in \u2019Undermine Your Health\u2019)<\/span><\/p>\n
Journal of Medical Sciences Says: <\/strong>Eat five servings daily of fresh
\nvegetables <\/span>and avoid high-heat and overcooking them to prevent loss
\nof nutrients <\/span>(Unfortunately, they omit these HEALTHY<\/em> saturated<\/strong> fats<\/strong>
\nsuch as grass-fed butter, coconut oil, cheese, ghee and cream). We need
\nhealthy oils to absorb certain nutrients. Avoid soda and other sweetened
\nbeverages and drink pure water instead, or water enhanced with lemon
\nand\/or mint. You should include nuts, coconut, eggs, or red meat, poultry,
\nor fish, in your diet. (<\/strong>First, published May 2020 Pakistan Journal of
\nMedical Sciences)<\/span><\/p>\n
Some unsaturated fat sources are healthy<\/strong>, such as avocados, fish and
\nnuts. Other fats<\/strong> and oils<\/strong> should be avoided. They demonstrated several
\nstudies. The healthy alternative is real food. There’s no big industry profit
\n<\/span>in it. <\/span>Every <\/strong>time <\/strong>you abandon<\/strong> a package of enticing looking treats because
\nof the ingredients, and make it yourself instead, you alert big business of
\n\u2018what sells.\u2019 Manufacturers will try to use a better ingredients to make sales.
\nMany packages say, ‘No trans fat’\u00a0 and ‘No high fructose corn syrup,’ etc.<\/span><\/p>\n
Why are (Deli) and processed deli\/luncheon meats a cancer risk?<\/strong> Read
\nthe label for words like nitrate, nitrite, cured or salted. If you spot these words,
\nit\u2019s a processed meat and should be avoided. Meats labeled \u201cuncured\u201d still
\ncan have nitrates and nitrites in them. “Nitrate-free” meats have less nitrates
\nbut actually turn into nitrites in your stomach. And some nitrites form cancer-
\ncausing substances in your body. All can damage the cells in the colon and
\nrectum. Over time cancer risk greatly increases. Choose a plant-based diet
\nmost often and have some meatless days.<\/span>
\n
\n22.<\/strong><\/span><\/p>\n
Vitamin D can strengthen your immune system in a matter of a few
\nweeks.<\/strong><\/span> Dosing is an important factor, however, when you\u2019re taking an oral
\nvitamin D supplement. It needs to be high enough. The ideal way to optimize
\nyour level is to get sensible sun exposure, but if you\u2019re dark-skinned, you may
\nneed upward of 1.5 hours of sun a day to maximize conversion of vitamin D in
\nyour skin. \u201cFive thousand IU<\/span><\/i>\u2019s (of oral vitamin D<\/span><\/i>) is<\/span><\/i> that magic number for me,\u201d
\n<\/span><\/i>Dr. Redcross says.<\/span><\/i><\/em><\/span><\/p>\n
Magnesium is extremely important<\/strong> for our overall health, as it regulates the
\nfunction of more than 300\u00a0 enzymes in the body, and\u00a0 it is vital for numerous
\nbiochemical processes needed for a proper metabolic function. <\/span>The early
\nsigns of magnesium deficiency <\/strong>can include headaches, appetite loss, muscle
\nspasms (kinks), or weakness, fatigue, and nausea, personality changes,
\nabnormal heart rhythms and numbness and tingling. including depression,
\nmigraine, heart diseases, fibromyalgia, even death. It is also crucial for the
\nbody detoxification and reduces the damage due to the exposure to toxins.
\n(Source: articles.mercola.com).<\/em><\/span><\/p>\n
Magnesium Filled Foods<\/strong> can lower your risk of heart attack, anxiety, depression,
\nand more. Magnesium is needed for: The formation\u00a0\u00a0\u00a0\u00a0\u00a0 of bones, teeth, nerves,
\nand muscles, relaxation of blood vessels, regulation of blood sugar and insulin
\nsensitivity. <\/span>My \u2018TREAT\u2019 Yourself recipes include foods high in magnesium.
\n<\/strong>\u201cAmong the richest magnesium sources in our recipes are Sesame seeds,
\ncashews, almonds, Brazil nuts, fruits, blue-berries, raspberries, and strawberries,
\nraw cacao nibs or un-sweetened cocoa powder, among the spices\u2014cloves.<\/span><\/p>\n
If you optimize magnesium levels through your diet,<\/strong> you have <\/span>a reduced
\nrisk of lopsided nutrient ratios, as most foods contain the <\/span>needed co-nutrients
\nin proper ratios to absorb magnesium. (levels are reduced due to stress, sleep
\ndeficiency, prescription drug use, alcohol consumption, and high blood sugar).<\/span>
\n23.<\/span><\/p>\n
\u00a0<\/strong><\/span><\/p>\n
How to Substitute Flaxseed for Flour For Extra Nutrients. <\/strong>While
\nground flaxseed cannot completely replace the flour in some recipes,
\nit can easily replace about 1\/4 of the flour called for. If the recipe calls
\nfor 1 cup <\/strong>of all purpose flour, use 1\/2 cup gluten free oat flour and
\n\u00bc cup of\u00a0Tapioca and \u00bc cup Smooth Whole-Milled Flaxseed.
\n(Gum is not necessary<\/em>)<\/span>
\n
\nHoney and Cinnamon<\/strong>: Taking 500 mg of cinnamon for 12<\/span><\/p>\n
weeks has decreased the oxidative stress in people with pre-diabetes.
\nHoney has been used as a natural medicine in cultures around the
\nworld for centuries. It has antioxidant properties that fight inflammation
\nand boost immunity. Soothe a sore throat and quiet a cough, by mixing
\n1\/2 teaspoon of cinnamon powder with a teaspoon of honey and having
\nit right before bedtime. Honey and cinnamon may help remove mucus
\nfrom the throat and boost your immune system. If you have had an
\nallergic reaction to bee stings or bee pollen, avoid honey in any form.
\nHoney should not be given to infants under 12 months of age.<\/span><\/p>\n
Last of all, Zinc<\/strong> is needed for the proper growth and maintenance of the
\nhuman body. It is found in several systems and biological reactions, and it
\nis needed for immune function, wound healing, blood clotting, thyroid
\nfunction, and much more. Zinc deficiency Symptoms include slowed
\ngrowth, low insulin levels, loss of appetite, irritability, generalized hair loss,
\nrough and dry skin, slow wound healing, poor sense of taste and smell,
\ndiarrhea, and nausea.<\/span><\/p>\n
Moderate zinc deficiency<\/strong> is associated with disorders of the intestine
\nwhich interfere with food absorption (mal-absorption syndrome), alcoholism,
\nchronic kidney failure, and chronic debilitating diseases. Zinc plays a key
\nrole in maintaining vision, Low zinc levels can be associated with male
\ninfertility, sickle cell disease, HIV, major depression, type 2 diabetes.
\nwebmd.com\/vitamins\/ai\/ingredientmono-982\/zinc<\/span><\/p>\n
24.\u00a0<\/strong><\/span><\/p>\n

\nD<\/strong>ue to popular methods of cooking<\/strong> that expose food to dry heat,
\n<\/strong>barbecuing, grilling, roasting, baking, frying, saut\u00e9ing, broiling, searing,
\nand toasting, you may raise your intake of harmful AGE\u2019S. High heat,
\nrestaurant, fried, and processed products, contain highest levels. Your
\nbody has natural ways of getting rid of AGE\u2019S compounds. If you consume
\ntoo many AGE\u2019S in your diet, they\u2019ll build up faster than your body can
\neliminate them. It affects every part of your body and is linked to serious
\nhealth problems. Animal foods high in fat and protein, red meats, cheeses,
\nfried eggs, butter, cream cheese, margarine, mayonnaise, oils, and nuts
\nare susceptible to AGE formation. Even if your diet appears healthy, you
\nmay consume an unhealthy amount of AGE\u2019S.
\nhealthline.com\/nutrition\/advanced-glycation-end-products<\/span>
\n~~~~~~~~~~~~~~~~~~~
\n<\/strong><\/span><\/p>\n
Baking Supplies You May Find Helpful
\n<\/strong>I keep the most often used utensils <\/strong>on the counter
\nin glass jars<\/strong> (to see them quickly).<\/span><\/p>\n
Microwave\/oven safe
\nGlass Mixing Bowls:<\/span>
\nExtra large, Large, Med.<\/span>
\nand 3 small.<\/span>
\nMugs: Deep 8 oz.<\/span>
\nShallow 5\u201d- 6\u201d\u00a0 diameter<\/span><\/p>\n
Silicone Spatulas<\/span>
\nsmall, Med. Large<\/span><\/p>\n
Cake pans<\/span>
\n9\u201d diameter round,<\/span>
\n8\u201d square,<\/span>
\n11 x 13 oblong,<\/span>
\n8\u201d or 9\u201d Bundt Pan<\/span>
\nCookie sheets<\/span>
\nAn 8-inch deep-dish pie plate or.<\/span>
\nAn 8-inch square casserole dish<\/span><\/p>\n
Asst. Sizes Airtight<\/span>
\ncontainers<\/span><\/p>\n
ESENTIAL Electrical:<\/span>
\nFood Processor<\/span>
\nRotary Beater<\/span>
\nStick\/ Immersion blender<\/strong><\/span><\/p>\n
Bread Machine (So easy)<\/span><\/p>\n
2-qt stainless steel saucepan<\/span>
\n10\u201d S.S. or ceramic Fry pan<\/span>
\n12\u201d S.S. or ceramic Fry Pan<\/span><\/p>\n
Utensils<\/span>
\nLg. & sml. Strainers<\/span>
\nLg. Stainless Steel Spoon<\/span>
\nWooden spoon<\/span><\/p>\n
Muffin tins:<\/span>
\nOne 12-well<\/span>
\nOr several 6-well<\/span>
\nSingle Ramekins<\/span><\/p>\n
Covered glass bowls<\/span><\/p>\n
Silicone microwave forms<\/span>
\nCallah Rolls<\/span>
\nBundt-shape Muffins<\/span><\/p>\n
Parchment paper<\/span>
\nPaper muffin-well liners<\/span>
\nPlastic wrap<\/span><\/p>\n
Fudgsicle Mold<\/span><\/p>\n
 <\/p>\n
    \n
  1. <\/li>\n<\/ol>\n

    \nTo be Gluten & Dairy free you may want to make your
    \nown dairy substitutes to use in recipes.<\/strong> Most are only a mix
    \nof vinegar and dairy-free milk. Bonus: No undesirable additives when
    \nyou make them from scratch. See replacements for butter, sour cream,
    \ncream cheese and yogurt further ahead. You may want to make powdered sugar,
    \ncheese, and Self-rising flour.<\/span><\/p>\n
    \u00a0 \u00a0 <\/strong>\u00a0<\/strong>With These Ingredients In Your Pantry
    \nYou Can Make Every Recipe In this Book
    \n<\/strong>Brands shown here and in my recipes are Kosher \u2018Pareve\u2019 which means
    \nthey are certified \u2018dairy-free.\u2019\u00a0 I found the best prices per ounce at Kirkland
    \nfrom Costco, Amazon, Whole Foods 365 brand, and \u00a0Walmart.<\/span><\/p>\n
    Coconut oil<\/span>
    \nOlive or avocado oil<\/span>
    \nOat Flour Arrowhead Mills<\/span>
    \nTapioca or Arrowroot<\/span>
    \nAlmond Flour<\/span>
    \nTerrasoul Flax Seeds<\/span>
    \nApple cider Vinegar<\/span>
    \nCrystal Cape agar powder<\/span>
    \nNutritional yeast flakes<\/span>
    \nPareve Chocolate Chips<\/span>
    \nCoconut cream (additive-free)<\/span>
    \nNature\u2019s Greatest on Amazon<\/span>
    \nPlant Milk, Soy or Almond Milk<\/span>
    \nInstant yeast<\/span>
    \nHoney<\/span>
    \nMaple syrup<\/span>
    \nMolasses<\/span>
    \nCoconut sugar<\/span>
    \nPowdered Sugar<\/span>
    \nVanilla extract<\/span><\/p>\n
     <\/p>\n
    Ginger<\/span>
    \nNutmeg<\/span>
    \nCinnamon<\/span>
    \nCloves<\/span>
    \nAluminum free baking Powder<\/span>
    \nBaking soda<\/span>
    \nFine sea salt<\/span>
    \nKosher salt<\/span>
    \nXanthan Gum Organic<\/span>
    \nDates<\/span>
    \nRaisins<\/span>
    \nWalnuts<\/span>
    \nPecans<\/span>
    \nFruit Spread<\/span>
    \nDried tart cherries<\/span>
    \nBananas<\/span>
    \nApples<\/span>
    \nApplesauce<\/span>
    \nAlmond butter<\/span>
    \nTahini (sesame seed)<\/span>
    \nPeanut or Sun butter<\/span><\/p>\n
    27.\u00a0<\/span><\/p>\n
    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0<\/strong>
    \n<\/strong><\/span><\/p>\n
    \u00a0 \u00a0 <\/strong>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0<\/strong><\/span><\/p>\n
    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/strong>Get Ready To Bake<\/strong><\/span><\/p>\n
    Remember to keep everything at room temperature unless cold
    \nis specified. Mix dry ingredients apart from liquids. Then mix
    \nboth together as instructed.
    \n<\/strong><\/span><\/p>\n
    Check that your <\/span>baking<\/span> soda<\/span>. Good <\/strong>if it bubbles mixing it with
    \nvinegar.
    \nIf not, throw it out.<\/span><\/p>\n
    Test your baking <\/strong><\/span>p<\/strong><\/span>owder<\/strong><\/span> – Mix it with hot water See if it bubbles. 
    \n<\/strong>If not, throw it out. To Test your yeast<\/strong> by put a t<\/b>sp. in a cup of <\/b>
    \n85 o <\/sup><\/strong>\u00a0to 110 o <\/sup><\/strong>F. hot water, wait<\/b> 5 minutes<\/b>. If it doesn\u2019t froth, throw it out. 
    \n<\/strong><\/span><\/p>\n
    Have baking pans greased or lined with parchment, <\/strong>ready on<\/span>
    \nthe stove. Mixing bowls<\/strong>\u2026 measuring spoons and cups\u2026 whisk\u2026
    \nspatulas\u2026 <\/strong>and equipment at hand on the counter.<\/span>
    \nBEFORE<\/strong><\/span> you start cooking <\/strong>have all the ingredients ready, <\/strong><\/span>
    \nmeasured, cut, peeled, sliced, grated, whatever. That helps you spot any
    \nmissing ingredients. It saves you from leaving some-thing out. I dedicated
    \n2 rows of shelf space to my most used ingredients. If I need to order online
    \nI buy a large quantity. I save money and don\u2019t worry about running out.
    \nRead the recipe thoroughly three or four times. Then I line up the bowls
    \nand utensils.<\/span><\/p>\n
    How To Make Powdered Sugar<\/strong>… (1\/2 a cup of any regular sugar<\/span><\/p>\n
    will produce one cup<\/strong> of powdered sugar)\u00a0 Pour sugar into a coffee or
    \nseed grinder or high-powered blender.\u00a0 (If storing add for later add 1 tbs.
    \ntapioca per cup of sugar. Blend on high until sugar is fine and fluffy (about
    \n30 seconds). Optional: For extra fluffy clump free sugar, sift in a strainer
    \nbefore use for\u00a0 TIP: Make a larger batch of sugar and store in an air-tight
    \ncontainer..\u00a0\u00a0\u00a0\u00a0\u00a0 
    \n<\/strong>2 8,<\/span><\/p>\n

    \nHow to Make Substitute Ingredients For Recipes<\/span><\/p>\n
    How to Make Self-rising Flour (<\/em><\/strong>in some recipes)<\/em>\u00a0 gluten-free. Whisk to
    \ncombine: 2\/3 cup oat flour, 1\/3 cup tapioca, 1-1\/2 tsp. baking powder,
    \n1\/4 tsp salt<\/span><\/p>\n
    Milk Powder Substitute: It\u2019s<\/strong> the protein in powdered milk that is<\/span>
    \nbeing introduced into the flour mix. Almond (or cashew) flour is a<\/span>
    \ngreat dairy-free substitute for powdered milk. It also works in coffee!.<\/span><\/p>\n
    Buttermilk (or Yogurt)<\/strong>\u00a0 Dairy-Free <\/strong>makes baked goods light and fluffy.
    \nWhen the acid\u00a0in the dairy-free buttermilk interacts with the baking soda
    \nin the recipeit leavens\u00a0the dough, allowing it to rise without the addition
    \nof yeast. You can use vinegar or lemon juice. <\/span>Put 1 Tbs. apple cider
    \nvinegar or white vinegar or lemon juice in a measuring
    \ncup then fill to 1-cup line.
    \n<\/span>Dairy-Free Buttermilk\u00a0\u00a0<\/strong>Per<\/strong> 1\/4 Cup <\/strong>make a\u00a0dairy free substitute\u00a0by adding
    \n1 tsp. lemon juice OR 1 tsp white vinegar to a 1\/4 cup measuring cup and
    \nadding enough dairy free milk to reach the 1\/4 cup line. Let this mixture sit
    \nfor 5 minutes. Add 1\/4 tsp baking soda to dry ingredients\u00a0per \u00bc cup of
    \nbuttemilk in the recipe. <\/span><\/p>\n
    Double or <\/strong>triple as needed \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span><\/p>\n
    Sour Cream or Yogurt\u00a0 <\/strong>How To Make a <\/strong>Dairy-Free Substitute
    \n<\/strong>Add 1 tsp\u00a0baking soda to dry ingredients per\u00a0cup of\u00a0Dairy-Free buttermilk\u00a0<\/strong>
    \n(unless it\u2019s already in the recipe).
    \n<\/strong><\/span><\/p>\n
    Yogurt: \u00a0<\/strong>Coconut cream can substitute in a 1:1 ratio. (Put 1 tbs. vinegar
    \nor 2 tsp lemon juice in measuring cup).\u00a0 Fill to 1-cup line with coconut
    \ncream,\u00a0 soy milk, or unsweetened organic, works best, or any non-dairy
    \nmilk. Mix and let sit 5 minutes until curdled. *Add 1 tsp baking soda to dry
    \ningredients per cup of dairy-free buttermilk.<\/span>
    \n29.<\/span><\/p>\n
     <\/p>\n
    \u00a0<\/strong>Butter: 1 cup can be replaced with 1\/2 cup<\/strong> (unsweetened)<\/em> applesauce.
    \n<\/strong>To prevent crumbling in baked goods made with applesauce add \u00bd tsp
    \nxanthan gum or ground fax seed.<\/span>
    \nWhen substituting applesauce<\/strong> for oil<\/strong>, the ratio is typically 1:1. So if
    \nthe recipe calls for\u00a01<\/sup>\/4<\/sub>\u00a0cup of oil, use\u00a01<\/sup>\/4<\/sub>\u00a0cup of applesauce.\u00a0 It reduces
    \ncalories and fat, it adds flavor, moisture, nutrients and fiber. Substituting
    \nwith applesauce works best in recipes calling for oil. \u00a0For the best results,
    \nuse applesauce in cakes, quick breads and muffins that are already moist
    \nand dense: banana bread, carrot cake, zucchini bread, chocolate cake,
    \npumpkin cake, etc.<\/span>
    \n
    \n<\/strong>Watch your recipe\u2019s *liquids if using applesauce<\/strong>
    \n<\/strong>Brownies made with applesauce can end up dry and crumbly if
    \nyou’re not mindful of the liquid content (see brownie tip below).<\/span>
    \nCookies made with applesauce bake up puffy and cake-like<\/strong>,
    \nnot flat and crisp. When making cakes, brownies and cookies with
    \napplesauce, note the other liquid ingredients in the recipe. Since
    \napplesauce adds its own liquid, additional ingredients such as milk
    \nor water need to be reduced. Some useful guidelines:<\/span><\/p>\n
    *Traditional white and yellow cakes: These measurements are unlike
    \nmuffins, quick breads and denser cakes. Replace oil with an equal
    \namount of applesauce and reduce other liquids by\u00a01<\/sup>\/4<\/sub>\u00a0cup.<\/span><\/p>\n
    *Brownies: Replace<\/strong> oil with an equal amount of applesauce and
    \nreduce other liquids by half. For example, if the recipe calls for<\/span>
    \n1<\/sup>\/4<\/sub>\u00a0cup of water, use 2 tablespoons of water.<\/span><\/p>\n
    *Oatmeal cookies<\/strong>: Replace oil with an equal amount of applesauce
    \nand leave out other liquids.<\/span>
    \n*Chocolate chip cookies<\/strong>: Replace each\u00a01<\/sup>\/3<\/sub>\u00a0cup of oil with
    \n1<\/sup>\/4<\/sub>\u00a0cup applesauce and leave out other liquids.<\/span><\/p>\n
    *Peanut butter cookies<\/strong>: Replace each\u00a01<\/sup>\/4<\/sub>\u00a0cup of oil with
    \n2 tablespoons applesauce and leave out other liquids.<\/span>
    \n30.<\/span>
    \n\u00a0<\/strong><\/span><\/p>\n
    \u00a0<\/strong>\u00a0\u00a0\u00a0 How To Make<\/strong> Dairy-Free Sweetened
    \nCondensed Milk <\/strong>
    \n<\/strong>This Homemade Sweetened Condensed Milk recipe makes a<\/span>
    \ndelicious, made from scratch, version of sweetened condensed<\/span>
    \nmilk that you can use in coffee, baking, ice cream and more!<\/span>
    \nServing Size 1g, Total Time 35 min. or until it reduces by half.<\/span><\/p>\n
    2 cups any dairy free milk: almond, cashew, oat, etc.<\/span>
    \n3\/4 cup coconut sugar, honey, or maple syrup<\/span>
    \n1 tsp vanilla extract<\/span>
    \n4 tbs coconut oil<\/span><\/p>\n
    Whisk together milk and sweetener in a medium saucepan<\/span>
    \nover medium-low heat. Bring to a low simmer whisking often,<\/span>
    \nuntil milk has reduced by half, about 30 minutes. Once reduced,
    \nremove from heat and stir in oil and vanilla. Allow to cool. Store<\/span>
    \nin a mason jar in the fridge for up to 1 week.<\/span>
    \n
    \n~~~~~~~~~~~~~~~~~~~~~~~~~~<\/strong><\/span><\/p>\n
    \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 When Kosher Ingredients Matter
    \n<\/strong>Kosher is not always better (not chemical free) but it is animal and<\/span>
    \nfree, Insect free, and dairy free when certified as Pareve. Most<\/span><\/p>\n
    sprinkles and colored sugars have confectioners glaze in them, (this is
    \nmade from bugs). One food writer did not know Kosher isn’t made from
    \nbugs<\/strong>. (She thought vegan meant safe). Kosher is made on clean, monitored,
    \nmachines. if you\u2019re gluten-free\/ dairy free. Kosher Pareve<\/strong> means no cross
    \ncontamination<\/strong>. Look for a Kosher symbol on food packages. \u201cKosher Pareve\u201d
    \nmeans<\/strong> REALLY dairy free<\/strong>, animal and Insect free<\/strong>. It has a recognized
    \nsymbol (such as an O with a u inside it, or a Star or Heart or Crescent with a
    \nK inside it or a CRC),
    \nAsk Google: what are the kosher certification symbols? You\u2019ll see images
    \nand explanations. Most foods you buy are kosher. Ask for Kosher Pareve
    \ncandy sprinkles on Amazon, Google, and in food stores.<\/span><\/p>\n
    31.<\/strong><\/span><\/p>\n
     <\/p>\n
    How To Make<\/strong> Dairy-Free Vegan Butter
    \n<\/strong>Prep Time: 5 mins Yield: 275g\/ 9.7oz Block of Creamy buttery
    \nhomemade vegan butter that is spreadable, and it melts!<\/span>
    \nnicely on toast and is great for baking and frying. A cup \u00a0for cup
    \nbutter replacement.<\/span><\/p>\n
    INGREDIENTS<\/strong>
    \n1 cup (240ml) Refined Coconut Oil (Melted)*must\u00a0 be refined<\/span>
    \n2 Tbsp avocado oil<\/span>
    \n1\/3 cup (80ml) Unsweetened Soy or Almond Milk<\/span>
    \n1 tsp Apple Cider Vinegar<\/span>
    \n1 tsp Nutritional Yeast<\/span>
    \n1\/2 tsp Salt & Small Pinch of Turmeric<\/span>
    \n
    \nINSTRUCTIONS To Make Dairy-Free Vegan Butter <\/strong><\/span>
    \nAdd melted *REFINED coconut oil<\/strong> to the blender along<\/span>
    \nwith the avocado oil. Stir apple cider vinegar into the<\/span>
    \nunsweetened soy or almond milk and set a few minutes<\/span>
    \nso it curdles into buttermilk, and then add it in.<\/span>
    \nAdd the nutritional yeast, a small pinch of turmeric and salt.<\/span>
    \nBlend well, until smooth. Pour into a butter dish and refrigerate
    \nuntil set. Remove from the fridge to thaw for a few minutes if
    \nusing on fresh bread or creaming with sugar for baking. Lasts
    \nup to 2 weeks in refrigerator. If you need it to last longer, freeze
    \nit. Keep in your fridge what you will use within
    \n2-weeks.<\/span><\/p>\n
    NOTE: *Must be refined coconut oil<\/strong>, not extra virgin oil.
    \nAvocado oil is a great even substitute <\/strong>(for vegetable oil). High
    \n<\/span>speed blending causes <\/span>olive oil to become bitter. ( If using olive
    \noil, add it only at the end).\u00a0 Based on thehiddenveggies.com\/butter\/
    \n~~~~~~~~~~~~~~<\/strong>
    \n<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0<\/strong><\/span>
    \n32.<\/span><\/p>\n
     <\/p>\n
    How to Bake A Weeks Worth of
    \nTreats In 90 Minutes<\/strong><\/span><\/p>\n
    The secret is the ingredients are practically the same for all.
    \nOnly the quantities vary. You can toss your Gluten-Free Dairy-Free
    \ningredients into A bread machine
    \nI<\/strong>n 58 minutes a loaf of bread bakes itself. While you wait for the bread
    \n(you can bake muffins, (2 different kinds from one same batter). And
    \nWhile the muffins bake, you can mix a batch of cookies. 90 minutes
    \nwill pass whether or not you bake. So don\u2019t sit down and wait for the
    \nbread and muffins to bake.<\/span><\/p>\n
    While the bread makes itself for the next 50\u00a0 minutes,
    \nstart your next treats. <\/strong>Make 2 kinds of muffins in a
    \n12-muffin recipe. (Make 6 chocolate chip\/6\u00a0 \u00a0blueberry, etc).<\/span><\/p>\n
    In the 35 minutes that the muffins are baking<\/strong>, mix up a quick
    \ndrop-cookie dough. Or<\/strong> donuts. In 90 minutes you\u2019ll have <\/strong>a
    \nloaf of bread that cooked itself, two
    \nkinds of muffins or donuts<\/strong> and\u00a0 24 cookies<\/strong>.<\/span><\/p>\n
     <\/p>\n
    Preheat the oven to 400-F.for muffins. Spray paper liners with oil for
    \neasy removal of muffins when cool. Preheat the oven, and mix a batter
    \nfor banana muffins. If you want different flavors or add-ins, prepare in
    \nadvance to divide batter into two separate bowls. Once you combine
    \nwet with dry ingredients, your rising action has starts. You have limited
    \ntime to get the batter into the oven.<\/span>
    \nMix \u00bd a cup of \u00a0berries into one half of the batter. Then mix \u00bd a cup of
    \nchocolate chips in the half. Spoon batter into liners \u00a0\u00be full.\u00a0 Lower\u00a0 oven
    \nto 350-F. Bake for 35 minutes. When bread is ready, so are two different
    \nkinds of muffins.<\/span><\/p>\n
     <\/p>\n
    33.<\/span><\/p>\n
     <\/p>\n
    *Psychologytoday.com\/<\/strong><\/span>us\/blog\/brain-wise\/
    \n201510\/shopping-dopamine-and-anticipation<\/span><\/strong><\/span>
    \n(The BRAIN Initiative) National Institutes of Health<\/span><\/strong><\/span>
    \nsupported research). Dopamine Is Not Addictive.<\/span><\/strong><\/span><\/p>\n
    =======================================<\/em><\/strong><\/span><\/p>\n
    \u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/em><\/strong>ISBN\u00a0 0-912658-03-7
    \nPublished in USA\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a9 2020 J. Mark Press
    \nBarb@jmarkpress.com\u00a0\u00a0\u00a0 Hallandale Beach, FL 33009
    \n<\/strong>Disclaimer:<\/strong><\/span><\/span>
    \nInformation in this book is approximate, and provided to inspire
    \nyour own research. Always read labels, warnings, and directions
    \nbefore using or consuming products.<\/span>
    \nContent in this book is not intended to substitute advice by your health
    \nprofessional. We recommend that you do not use this information
    \nto self-diagnose or treat a health or medical problem. Dietary information
    \nand statements within are here to inspire your own research. The author
    \nand J. Mark Press do not assume liability for inaccuracies or misstatements,
    \nor endorse or warrant any websites, brands or products as healthy. For full
    \nproduct information always contact its manufacturer.<\/span><\/p>\n
    \u00a0 ======================================<\/em><\/strong><\/span><\/p>\n
    How To<\/b><\/em><\/strong><\/span> TREAT YOURSELF To Health<\/em><\/strong><\/span>
    \nBarbara Fischer Binstock<\/em><\/strong><\/span><\/p>\n
    Written for my husband, Marc,<\/span>
    \nmy kids, step-kids, grandkids, AND YOU,<\/em><\/strong><\/span>
    \nwho I want to help keep healthy.<\/span>
    \n“Your health is your wealth.”<\/span>
    \nWithout health you live a deprived life.<\/span><\/p>\n
    =======================================<\/em><\/strong><\/span><\/p>\n
    CREDITS<\/strong>\u2026<\/strong><\/span><\/p>\n
    Many recipes in this book were inspired by the following<\/strong>
    \nwebsites and authors.<\/strong> All deserve your visit. Many recipes
    \nI\u2019ve adapted were not gluten & dairy free, or kosher or had
    \nsweetener I don\u2019t condone. But you can adjust the recipes to
    \nyour own liking. I\u2019ve tried many recipes but seldom kept track
    \nof who inspired which recipe. You should visit these websites
    \nfor good information, books, and videos.<\/span><\/p>\n
    MY SEAL OF APPROVAL (For Helpful Websites)<\/span>
    \nGOES TO:<\/span><\/p>\n
    \u00a0<\/span>Tasteofhome.com\/recipes\/\u00a0<\/span>
    \nOhSheGlows.com\/29\/ ice-ream\/<\/span>
    \nDessertForTwo.com\/<\/span><\/p>\n
    GlutenFreeOnAShoestring.com\/<\/span><\/a>
    \n    DivaliciousRecipes.com\/<\/span><\/a><\/p>\n
    BiggerBolderBaking.com\/<\/span><\/p>\n
    Cookieand\/Kate.com\/<\/span><\/p>\n
    ChocolateCoveredKatie.com\/ PaleoGrubs.com\/<\/span><\/p>\n
    ItDoesntTasteLikechicken.com\/<\/span>
    \n    LovingItVegan.com\/<\/span><\/a><\/p>\n
    Food.com\/<\/span>
    \nallrecipes.com\/recipe\/240891\/<\/span><\/p>\n
    NatashasKitchen.com\/<\/span><\/p>\n
    SpruceEats.com\/<\/span>
    \nMinimalist baker.com\/<\/span>
    \nJoyOfBaking.com\/<\/span>
    \nTheFlavorBender.com\/ AmysHealthyBaking.com\/<\/span>
    \nHealthline.com<\/b>\/<\/span>
    \n    DrAxe.com\/nutrition\/oat-flour\/.com\/<\/span><\/a>
    \n    articles.mercola.com\/<\/span><\/a>
    \nwebmd.com\/vitamins\/<\/span><\/p>\n
      \n
    1. <\/li>\n<\/ol>\n
      \u00a0<\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"
      View Page Don’t wait until something is ‘not right’ with your health. Many people aren\u2019t interested in health topics until an ailment develops. Hopefully, my recipes and nutritional reminders will help everyone prevent or correct a broad range of issues before they worsen.   Are […]<\/p>\n","protected":false},"author":1,"featured_media":7490,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"class_list":["post-5385","page","type-page","status-publish","has-post-thumbnail","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages\/5385","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=5385"}],"version-history":[{"count":169,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages\/5385\/revisions"}],"predecessor-version":[{"id":5391,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages\/5385\/revisions\/5391"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/7490"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=5385"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}