http://www.elanaspantry.com/forums/ Forums for the elanaspantry.com website en Thu, 11 Mar 2010 20:58:22 +0000 http://www.elanaspantry.com/forums/topic/the-paleo-diet#post-1271 Thu, 11 Mar 2010 13:29:44 +0000 vyvyan 1271@http://www.elanaspantry.com/forums/ <p>I used to use Earth Balance but vegetable oils (processed or not) are not Paleo... or probably good for you. Even though they contain healthy fats, they are not converted properly by the body, according to Cordain and the other people who study this issue. They say animal fats (butter, ghee, lard) are preferable to vegetable oils, and also recommend olive oil, flax seed oil, canola (rapeseed). I use butter, lard, coconut oil and almond butter (for spreading on Elanas bread). </p> <p>It might be hard to grasp this claim, but my flat stomach and increase in muscle mass is a testament to this rejection of conventional wisdom. </p> http://www.elanaspantry.com/forums/topic/carrot-souffle-recipe#post-1270 Thu, 11 Mar 2010 11:52:20 +0000 lisastafford 1270@http://www.elanaspantry.com/forums/ <p>Sorry, I left out two ingredients above. 1/2 stick unsalted butter, and 1/2 tsp baking soda. </p> http://www.elanaspantry.com/forums/topic/coconut-cinnamon-almond-drop-cookies#post-1269 Thu, 11 Mar 2010 11:39:57 +0000 lisastafford 1269@http://www.elanaspantry.com/forums/ <p>I continue to make these cookies regularly. My husband likes these better with Bob's Red Mill flour because they are thinner and more crispy. BRM is pretty expensive, so I got some almond meal at Trader Joe's the other day that I'm going to try. I have added some chopped almonds, but he likes them better without the added nuts. </p> <p>I miss talking to you, bakingfool. You are so nice, positive, and encouraging. Are you on facebook? Do you go to Elana's page? </p> http://www.elanaspantry.com/forums/topic/almond-flour-cupcakes#post-1268 Thu, 11 Mar 2010 11:34:50 +0000 lisastafford 1268@http://www.elanaspantry.com/forums/ <p>How long has your daughter been on the SCD? Do you soak the beans and cook them yourself? Does your daughter tolerate the chocolate icing ok? My daughter is celiac and on the SCD also. My husband and I are doing the diet too, and it's been 7 1/2 weeks. </p> http://www.elanaspantry.com/forums/topic/carrot-souffle-recipe#post-1267 Thu, 11 Mar 2010 11:31:59 +0000 lisastafford 1267@http://www.elanaspantry.com/forums/ <p>Carrot Souffle 1 pound organic carrots, cut into 1" lengths, cooked 10 min in pressure cooker or 20 min in a steamer,½ cup Honey, 1/4 tsp nutmeg, ¼ tsp cinnamon, 1 tsp grated orange rind/zest OR 1 tsp Vanilla, 2 eggs, 2 Tablespoons Almond Flour. Blend well in the Vita Mix. Place in buttered 8" square glass baking pan. Bake at 350 for 45 minutes or til done in the middle. Serve hot as side dish or cold as dessert.</p> <p>I made this dish Tuesday night and had some with our meat and salad. I warmed some up in the toaster over for lunch on Wednesday. Before I put it away, I tried it cold. Oh my goodness! I like it cold much better. It reminds me of the sweet potato pie I used to eat when I lived in Georgia, and of the Pumpkin Pie my mother made when I was growing up. Feel free to use other sweeteners in place of the Honey. We have to stay SCD Compliant, so we use Honey.</p> <p>I might try using it as a filling with Elana's crunchy pie crust recipe. Mmm Carrot cream pie </p> http://www.elanaspantry.com/forums/topic/the-paleo-diet#post-1266 Thu, 11 Mar 2010 11:22:02 +0000 lisastafford 1266@http://www.elanaspantry.com/forums/ <p>Butter is one thing we still use a little bit of. We use no milk, cream, ice cream..., and I am having no cheese. I have used a little oil on fish and veggies, in place of butter a few times. We still like a little butter or Earth Balance spread (non dairy oil blend) on our almond flour waffles.</p> <p>The Paleo Diet says to eliminate salt from the diet, but our natural practitioner said that my daughter is low in salt. She said to continue to use Celtic Sea salt to taste, so our whole family will continue to do that. She said Dr. Cordain doesn't want us to have "Table salt." </p> http://www.elanaspantry.com/forums/topic/pizza-recipe-in-elanas-cookbook#post-1265 Thu, 11 Mar 2010 09:51:38 +0000 gkmt50 1265@http://www.elanaspantry.com/forums/ <p>I am wondering if any of you have frozen this? I was thinking of making my own frozen pizzas for those (too many) days when we are busy in the evening and I have no time to cook.</p> <p>If you did freeze them, did you sauce and cheese them first, so they were ready to go, or did you just freeze the crusts?</p> <p>If you just froze the crusts, did you top them and bake or did you thaw, top and then bake?</p> <p>Thanks for any help you can give :) </p> http://www.elanaspantry.com/forums/topic/the-paleo-diet#post-1264 Thu, 11 Mar 2010 09:47:59 +0000 gkmt50 1264@http://www.elanaspantry.com/forums/ <p>Ah ok Lisa. :) </p> <p>I can't see myself going dairy-free just yet, haven't wrapped my head around it ;) </p> <p>I did get some ghee though, because the thought of living without butter made me :| Haha. </p> http://www.elanaspantry.com/forums/topic/agave-nectar#post-1263 Thu, 11 Mar 2010 08:07:16 +0000 wheeler604 1263@http://www.elanaspantry.com/forums/ <p>I just found this article and immediately came to this forum since I do nothing but sweeten everything and bake with nothing but agave nectar!!!! UGH!!! Say it isn't so!!!</p> <p>Article from the FOOD RENEGADE WEBSITE:</p> <p>Is agave nectar good? Is agave nectar bad? Believe it or not, I thought I’d written a definitive post on this topic.</p> <p>As it turns out, I hadn’t. Earlier this week a reader emailed me, seeking an answer to the classic question: Agave nectar — good or bad? She pointed out that she’d done a search for agave nectar on this site and only turned up two entries. In one, I’d said to avoid it. In another, I mentioned that I’d used agave nectar while experimenting with kombucha and didn’t enjoy the results.</p> <p>So, she concluded: “Why, if agave nectar is a natural sweetener, should it not be used? What about it is bad? I’ve been preferring it to honey and maple syrup on my waffles, pancakes, and yogurt.”</p> <p>I realized then that I needed to post a definitive guide to agave nectar, answering the question once and for all. This is it.</p> <p>Agave Nectar: Good or Bad?</p> <p>The short answer to that reader’s question is simple: agave nectar is not a “natural sweetener.” Plus, it has more concentrated fructose in it than high fructose corn syrup. Now, let’s get into the details.</p> <p>Agave Nectar Is Not A Natural Sweetener</p> <p>Once upon a time, I picked up a jar of “Organic Raw Blue Agave Nectar” at my grocery store. It was the first time I’d ever seen the stuff in real life, and the label looked promising. After all, words like “organic,” “raw,” and “all natural” should mean something. Sadly, agave nectar is neither truly raw, nor is it all natural.</p> <p>Based on the labeling, I could picture native peoples creating their own agave nectar from the wild agave plants. Surely, this was a traditional food, eaten for thousands of years. Sadly, it is not.</p> <p>Native Mexican peoples do make a sort of sweetener out of the agave plant. It’s called miel de agave, and it’s made by boiling the agave sap for a couple of hours. Think of it as the Mexican version of authentic Canadian maple syrup.</p> <p>But this is not what agave nectar is. According to one popular agave nectar manufacturer, “Agave nectar is a newly created sweetener, having been developed in the 1990s.” In a recent article now posted on the Weston A. Price foundation’s website, Ramiel Nagel and Sally Fallon Morell write,</p> <p>Agave “nectar” is not made from the sap of the yucca or agave plant but from the starch of the giant pineapple-like, root bulb. The principal constituent of the agave root is starch, similar to the starch in corn or rice, and a complex carbohydrate called inulin, which is made up of chains of fructose molecules.Technically a highly indigestible fiber, inulin, which does not taste sweet, comprises about half of the carbohydrate content of agave.</p> <p>The process by which agave glucose and inulin are converted into “nectar” is similar to the process by which corn starch is converted into HFCS. The agave starch is subject to an enzymatic and chemical process that converts the starch into a fructose-rich syrup—anywhere from 70 percent fructose and higher according to the agave nectar chemical profiles posted on agave nectar websites.</p> <p>Compare that to the typical fructose content of high fructose corn syrup (55%)!</p> <p>In a different article, Rami Nagel quotes Russ Bianchi, managing director and CEO of Adept Solutions, Inc., a globally recognized food and beverage development company, on the similarities between agave nectar and high fructose corn syrup:</p> <p>They are indeed made the same way, using a highly chemical process with genetically modified enzymes. They are also using caustic acids, clarifiers, filtration chemicals and so forth in the conversion of agave starches into highly refined fructose inulin that is even higher in fructose content than high fructose corn syrup.</p> <p>So there you have it. Agave nectar is not traditional, is highly refined, and actually has more concentrated fructose than high-fructose corn syrup. It is not a “natural” sweetener. Thus far, the evidence definitely points toward the conclusion: Agave Nectar = Bad.</p> <p>“But,” you ardent agave nectar enthusiasts say, “agave nectar has a low glycemic index. I’m a diabetic, and it’s the only sweetener I can use!”</p> <p>What’s wrong with fructose?</p> <p>First, we need to clarify something. Concentrated fructose is not found in fruit, or anywhere else in nature. When the sugar occurs in nature, it is often called “levulose” and is accompanied by naturally-occurring enzymes, vitamins, minerals, fiber, and fruit pectin. Concentrated fructose, on the other hand, is a man-made sugar created by the refining process. To clarify:</p> <p>Saying fructose is levulose is like saying that margarine is the same as butter. Refined fructose lacks amino acids, vitamins, minerals, pectin, and fiber. As a result, the body doesn’t recognize refined fructose. Levulose, on the other hand, is naturally occurring in fruits, and is not isolated but bound to other naturally occurring sugars. Unlike man-made fructose, levulose contains enzymes, vitamins, minerals, fiber, and fruit pectin. Refined fructose is processed in the body through the liver, rather than digested in the intestine. Levulose is digested in the intestine. (source)</p> <p>I want you to pay special attention to those last two sentences, for they are a huge key that will help unlock the mystery of why fructose is bad for you.</p> <p>Because fructose is digested in your liver, it is immediately turned into triglycerides or stored body fat. Since it doesn’t get converted to blood glucose like other sugars, it doesn’t raise or crash your blood sugar levels. Hence the claim that it is safe for diabetics.</p> <p>But it isn’t.</p> <p>That’s because fructose inhibits leptin levels — the hormone your body uses to tell you that you’re full. In other words, fructose makes you want to eat more. Besides contributing to weight gain, it also makes you gain the most dangerous kind of fat.</p> <p>This has been verified in numerous studies. The most definitive one was released just this past year in the Journal of Clinical Investigation. The full study is available online, but for the sake of space I’m including Stephan’s (of Whole Health Source fame) summary here:</p> <p>The investigators divided 32 overweight men and women into two groups, and instructed each group to drink a sweetened beverage three times per day. They were told not to eat any other sugar. The drinks were designed to provide 25% of the participants’ caloric intake. That might sound like a lot, but the average American actually gets about 25% of her calories from sugar! That’s the average, so there are people who get a third or more of their calories from sugar. In one group, the drinks were sweetened with glucose, while in the other group they were sweetened with fructose.</p> <p>After ten weeks, both groups had gained about three pounds. But they didn’t gain it in the same place. The fructose group gained a disproportionate amount of visceral fat, which increased by 14%! Visceral fat is the most dangerous type; it’s associated with and contributes to chronic disease, particularly metabolic syndrome, the quintessential modern metabolic disorder (see the end of the post for more information and references). You can bet their livers were fattening up too.</p> <p>The good news doesn’t end there. The fructose group saw a worsening of blood glucose control and insulin sensitivity. They also saw an increase in small, dense LDL particles and oxidized LDL, both factors that associate strongly with the risk of heart attack and may in fact contribute to it. Liver synthesis of fat after meals increased by 75%. If you look at table 4, it’s clear that the fructose group experienced a major metabolic shift, and the glucose group didn’t. Practically every parameter they measured in the fructose group changed significantly over the course of the 9 weeks. It’s incredible.</p> <p>Back to our original question — Agave Nectar: Good or Bad?</p> <p>The conclusion is clear. Agave nectar is bad for you. It’s not traditional, not natural, highly refined, and contains more concentrated fructose than high fructose corn syrup. </p> http://www.elanaspantry.com/forums/topic/pate-a-choux#post-1261 Wed, 10 Mar 2010 16:33:56 +0000 carrolch 1261@http://www.elanaspantry.com/forums/ <p>Has anyone tried to make pate a choux with either almond or coconut flour? Any success? </p> http://www.elanaspantry.com/forums/topic/almond-flour-exchange#post-1260 Wed, 10 Mar 2010 16:22:00 +0000 carrolch 1260@http://www.elanaspantry.com/forums/ <p>I found on pastryscoop.com a reference to sub 5/8 cup almond flour for every 1 cup of AP. It doesn't work with all recipes as I've found with some cake recipes that you will need more, maybe 3/4 cup to 1 cup of almond flour, especially if it uses a lot of liquid or fat. I haven't tried the ratio with other regular recipes for bread or cookies. </p> http://www.elanaspantry.com/forums/topic/the-paleo-diet#post-1259 Wed, 10 Mar 2010 15:23:59 +0000 carrolch 1259@http://www.elanaspantry.com/forums/ <p>My husband and I have been eating primal for about 2 weeks now and feel good about it. I am excited for all the new recipes I have found and do not even feel like I would be missing out on much of the grain &#38; gluten foods at all. There are a lot of recipes on freecoconutrecipes.com that use coconut flour - including one for pizza crust. Blogs like sonofgrok.com and girlgoneprimal.blogspot.com also share a lot of primal recipes. If you are not strictly paleo and are looking for a pasta/noodle substitute, you can try noodles made of konjac which is a type of yam/tuber. It's gluten free, very low in calories and mostly just fiber. The texture is definitely different from a wheat noodle. You can find it in asian markets and at Whole Foods in the deli section. </p> http://www.elanaspantry.com/forums/topic/passover-seder#post-1258 Wed, 10 Mar 2010 12:53:54 +0000 janeen 1258@http://www.elanaspantry.com/forums/ <p>Mmmm, leg of lamb. I'd like that, but hubby wouldn't. </p> <p>I am completely planning to make the unleavened bread myself. I was thinking of using the Gluten Free Bay version. Have you tried it? It is made with potato starch and almond meal.</p> <p><a href="http://glutenfreebay.blogspot.com/2007/03/mission-possible-gluten-free-mock-matzo.html" rel="nofollow">http://glutenfreebay.blogspot.com/2007/03/mission-possible-gluten-free-mock-matzo.html</a></p> <p>Here's my favorite gravy: Take some of the roasted veggies iin the pan and puree them with the drippings. We always do that for Thanksgiving, too, and everyone loves it! </p> http://www.elanaspantry.com/forums/topic/the-paleo-diet#post-1257 Wed, 10 Mar 2010 12:11:18 +0000 vyvyan 1257@http://www.elanaspantry.com/forums/ <p>I'm surprised people are following the SCD diet rather than Paleo/Crossfit which is more advanced and at least based on evolutionary science which is up to date. SCD is based on some very flaky science from the 1920's which could be considered pseudo-science. SCD works great though, and helps a lot of people, no doubt, inspite of its dubious scientific claims... that is probably because of the low glycemic load (low sugar), no grain/gluten, no beans (which are toxic), all reduce inflammation in the body... and it's very close to Paleo (which is based on sounder science) except for yogurt/cheese. To answer the above question, mung beans would not be Paleo because of beans... and are also illegal on SCD (http://www.breakingtheviciouscycle.info/legal/legal_illegal_d-n.htm) because beans are toxic unless soaked. </p> http://www.elanaspantry.com/forums/topic/diabetic-celiac-low-gi-cake#post-1256 Wed, 10 Mar 2010 12:05:03 +0000 vyvyan 1256@http://www.elanaspantry.com/forums/ <p>Palm sugar/Agave have the same GI. I usually mix 50/50 - maybe around 30 GI according to claims (haven't tested on myself though). Be careful since Palm Sugar burns easily in recipes - its less forgiving than agave. </p> http://www.elanaspantry.com/forums/topic/microwave-use-and-our-health#post-1255 Wed, 10 Mar 2010 12:01:38 +0000 vyvyan 1255@http://www.elanaspantry.com/forums/ <p>"I am fully convinced that microwave radiation is a health risk for everyone." Yet, you haven't provided any evidence, links or otherwise . You are just fully convinced! LOL. Other than the food tastes nasty, I'm not sure what speeding up water molecules has on long term health. </p> <p>Meanwhile, you use a cellphone (microwaves), then you go outside where microwaves from DirectTV, not to mention FM/AM radios,and all the other cell phone towers vibrate all around you (yes, they are super-fast vibrations). Why aren't you afraid of that? It seems like there are lot of other environmental variables than a microwave oven. </p> http://www.elanaspantry.com/forums/topic/diabetic-celiac-low-gi-cake#post-1254 Wed, 10 Mar 2010 02:08:43 +0000 elissajeanette 1254@http://www.elanaspantry.com/forums/ <p>If you replace agave with coconut palm sugar it's lower GI, or if you make the gingerbread with a pinch of stevia mixed with coconut oil as the sweetener it's low GI and delicious... banana anything will be much higher GI, and will likely spike the blood sugar (particularly if you add any agave or other sweetener). Chocolate mousse could be done:<br /> 1 ripe avocado<br /> 3 -5 tablespoons (taste as you go) cocoa powder<br /> 4 soaked medjool dated + soaking water<br /> blend all ingredients in a mini whizz (normal sized blenders tend to be too big, but food processor might work.<br /> Serve.<br /> Yum...<br /> Stevia helps to rebuild the pancreas, so it is the ideal sweetener for diabetics, but it's difficult to use. </p> http://www.elanaspantry.com/forums/topic/the-paleo-diet#post-1253 Wed, 10 Mar 2010 02:01:47 +0000 elissajeanette 1253@http://www.elanaspantry.com/forums/ <p>For those of you that are grain free, have you given up pasta dishes completely? I had until I found Organic Mung Bean fettucini, delicious substitute (I thought). It's made out of mung beans and water and THATS IT. yay I can have pasta again! They have a variety of them, I can get them at my local organic store, but I haven't seen them anywhere else. I'm assuming it's easier to get this sort of thing online anyway. Grain free, potato free ( all other grain free pasta I've found have been potato starch) spaghetti. I'm very excited about this.. :D </p> http://www.elanaspantry.com/forums/topic/cookies-went-flat-when-using-gluten-free-flour#post-1252 Wed, 10 Mar 2010 01:29:09 +0000 elissajeanette 1252@http://www.elanaspantry.com/forums/ <p>maybe you should play with the dry:wet ratio - I usually have to decrease the amount of wet, and add extra bicarb. play around a bit. I've given up on packaged gluten free flours, I never have luck with them. I find that apart from almond meal, buckwheat and rice flour + a pinch of xanthan gum works well, mostly for muffins and cakes, but i seem to remember cookies.. :s in muffins 1 cup rice and 1 cup buckwheat works wonders - particularly in banana muffins. </p> http://www.elanaspantry.com/forums/topic/substitute-for-agave#post-1251 Wed, 10 Mar 2010 01:24:41 +0000 elissajeanette 1251@http://www.elanaspantry.com/forums/ <p>Stevia helps to rebuild the pancreas, so it's a fantastic substitute for agave. I've used it in Elana's gingerbread, it worked perfectly. Coconut Palm sugar is lover GI than agave, and very good for you (twelve amino acids, I think, and more good stuff), so that's a good substitute. Most recipes you'll need to reduce the amount of sweetener for anyway, I usually find agave spikes my blood sugar terribly at the amounts Elana usually suggests.. my mum and I have insulin resistance (diabetes symptom, but not diabetes), so we need to work on that. Thanks for the recommendation for making a syrup out of coconut palm sugar - excellent idea! </p> http://www.elanaspantry.com/forums/topic/almond-mealyeast-free-diet#post-1250 Wed, 10 Mar 2010 01:18:54 +0000 elissajeanette 1250@http://www.elanaspantry.com/forums/ <p>I'm interested in this too.. it never occurred to me. I'm yeast free too, and I don't do too well on almond flour. I'm going to try organic almond meal/flour and see if there's a difference. I think that it might be a result of all the insecticides used, but it might also be mould. Food for thought... Perhaps we'll have to go grind our own hehe </p> http://www.elanaspantry.com/forums/topic/microwave-use-and-our-health#post-1249 Wed, 10 Mar 2010 01:16:09 +0000 elissajeanette 1249@http://www.elanaspantry.com/forums/ <p>actually, there is a lot of evidence that microwave radiation is causing a great deal of damage, you just have to do some in depth research. I haven't looked at the link, but you shouldn't assume that it's pseudo-science just because it goes against common understanding (even if that common understanding has scientific basis itself)<br /> The use of microwaves is fairly recent (considering the scope of human history), and it really isn't known just what effect it has on the human body, or genetic structure. We can't assume that it's perfectly safe, and considering much of the evidence I've been given in my own family by naturopaths, dental surgeons, and other health care professionals, as well as what I have read and observed myself, I am fully convinced that microwave radiation is a health risk for everyone.</p> <p>^ And it's different using gas stove/electric cook top, it's not microwave radiation. It's still not fantastic but it's an awful lot better for you. (My aunt experimented turning all the power off at night at the fuse box (she managed to isolate the fridge, so that it stayed on) and without any other change, major improvements in the quality of sleep, aches and ailments disappeared.. it was incredible.) </p> http://www.elanaspantry.com/forums/topic/passover-seder#post-1248 Wed, 10 Mar 2010 01:01:27 +0000 elissajeanette 1248@http://www.elanaspantry.com/forums/ <p>Hey Janeen,<br /> I'm GF/CF too, and this is my first Passover making the meal myself (usually my mum) and doing it GF/CF. Should be interesting.. For dessert I'm making chocolate mousse, vegan style<br /> (1 ripe avocado, a few heaped tablespoons of cocoa powder, a tablespoon of coconut oil optional, and four medjool dates soaked (plus a few tablespoons of the soaking water) blended together. Surprisingly it tastes just like chocolate mousse, but you'd have to vary the amount of cocoa powder to your taste)<br /> and probably Elana's chocolate cream pie.<br /> The main meal is the same every year, more or less. A roasted leg of lamb, with as many vegies - potato, pumpkin, sweet potato, carrot, onion, capsicum etc. as can fit in the roasting pan..<br /> The unleavened bread I think I'll have to make myself, I haven't been able to find anything suitable - but depending on how you interpret the scriptures it may be okay to make your own from one of Elana's recipes with bicarb soda... some people throw out all raising agents at Passover, but I don't think that's necessary.<br /> Gravy can be made with GF stock mixed with pan drippings and rice flour or pumpkin powder (makes an excellent gravy thickener if you can get it)<br /> Umm.. that's all I can think of at the moment, but enjoy Passover! It has been my favourite time of year for, well always. In my family we are Messianic, so we celebrate Passover both for the original meaning, and in remembrance of Christ becoming the Passover lamb. I hope you enjoy Passover as much as I have, and God Bless you on this journey </p> http://www.elanaspantry.com/forums/topic/agave-nectar#post-1246 Tue, 09 Mar 2010 20:26:39 +0000 runnerone 1246@http://www.elanaspantry.com/forums/ <p>I started using Agave Nectar several months ago. After reading this article, who knows what people should be doing when they are trying to stay healthy. Any thoughts?</p> <p>3-8-2010 - This was in Bottom Line Secrets<br /> Agave Health Claim Doesn't Match Its Hype</p> <p>From the same cactus that gives us tequila, we now have a sweetener that is making health-food fanciers kick up their heels in delight -- it is a syrup made from agave, a succulent native to Mexico. Even my supermarket is now selling a variety of products proudly proclaiming that they are "sweetened with agave nectar," the implication being that this is healthier than regular sugar or high-fructose corn syrup (HFCS).</p> <p>It's easy to understand how agave syrup got its great reputation. The cactus has been cultivated for thousands of years. Even its name, "agave," has a fine pedigree, coming from the Greek word for noble. Fresh extracts from the agave plant have been shown to have anti-inflammatory and some antioxidant properties -- but unfortunately, there's zero evidence that any of those compounds are present in the commercially made syrup.</p> <p>Agave Claims</p> <p>Agave nectar is an amber-colored liquid that pours more easily than honey and is sweeter than white table sugar, according to Jeannette Bessinger, author of Simple Food for Busy Families. Among the health claims are that it's gluten-free (but so are all other refined sugars) and suitable for vegan diets (again, just like the rest of the<br /> sweeteners) -- and, most especially, that it has a relatively low glycemic index. A large body of research shows that foods with low glycemic indexes, such as vegetables, beans and high-fiber foods in general, tend to be healthier for us than foods that quickly raise our blood sugar. But in the case of agave nectar, you have to ask, why does this sugar have a low-glycemic index? And the answer is that agave nectar is made largely of fructose, which, even though it has a low glycemic index, is being implicated in many long-term health problems. With the exception of pure liquid fructose, agave nectar has the highest fructose content of any commercial sweetener. </p> <p><a href="http://link.dhn.bottomlinesecrets.com/r/KJBOYV/PFFTG/7AD5QH/QB34I/62PPV/N9/t/" rel="nofollow">http://link.dhn.bottomlinesecrets.com/r/KJBOYV/PFFTG/7AD5QH/QB34I/62PPV/N9/t/</a></p> <p>It's worth knowing that all sugars, from white table sugar to high-fructose corn syrup and even honey, include some mixture of fructose and glucose. For example, table sugar is 50% fructose/50% glucose and HFCS is 55/45. Agave nectar is a whopping 70% to 90% fructose. </p> <p>"Fructose, which is basically the sugar found in fruit, is perfectly fine when it is ingested in whole foods like apples," said nutritionist Jonny Bowden, CNS, author of The 150 Healthiest Foods on Earth. "That's because it also comes with a host of vitamins, antioxidants and fiber, so you are getting good stuff along with it. But, when fructose is extracted from fruit, concentrated and made into a sweetener, it plays havoc with the metabolism." </p> <p><a href="http://link.dhn.bottomlinesecrets.com/r/KJBOYV/PFFTG/7AD5QH/QB34I/AMTTM/N9/t/" rel="nofollow">http://link.dhn.bottomlinesecrets.com/r/KJBOYV/PFFTG/7AD5QH/QB34I/AMTTM/N9/t/</a></p> <p>Research shows that fructose, more than other kinds of sugars, contributes to insulin resistance and often significantly raises blood levels of triglycerides (a risk factor for heart disease) in both obese and healthy people.<br /> It also has a greater propensity than other sugars to increase fat around the middle, which elevates risk for diabetes, heart disease and metabolic syndrome. And it's the sweetener most often linked to nonalcoholic fatty liver disease. (To learn more about the dangers of fructose, see Daily Health News, May 12, 2008.) <a href="http://link.dhn.bottomlinesecrets.com/r/KJBOYV/PFFTG/7AD5QH/QB34I/OR5A0/N9/t/" rel="nofollow">http://link.dhn.bottomlinesecrets.com/r/KJBOYV/PFFTG/7AD5QH/QB34I/OR5A0/N9/t/</a></p> <p>Spun Sugar</p> <p>So, in the end, it's all spin. "Agave nectar syrup ends up being a triumph of marketing over science," said Bowden.</p> <p>Agave nectar is not poison -- it's okay to enjoy it from time to time, says Bowden. But don't believe the hype that it's a health food -- that's just food-industry sweet talk. </p> http://www.elanaspantry.com/forums/topic/passover-seder#post-1245 Tue, 09 Mar 2010 15:44:41 +0000 janeen 1245@http://www.elanaspantry.com/forums/ <p>Our family has been GFCF for about a year now, so we are starting to get the hang of it. We get many of our recipes and ideas from Elana's Pantry, since we also try to eat organic and unprocessed. But... we are just now converting to Judaism, so I am embarking on my first Passover Seder, and I have to make it GFCF! Anyone have suggestions for me? I just saw Elana's double chocolate orange torte - I am thinking that is a big YES. I was also thinking maybe the chicken with olives and prunes? What else???</p> <p>Thanks!<br /> Janeen </p> http://www.elanaspantry.com/forums/topic/cheap-paleo-cookbooks#post-1243 Mon, 08 Mar 2010 03:57:13 +0000 vaughntylera 1243@http://www.elanaspantry.com/forums/ <p>Paleo Cookbook By Nikki Young. This is a great cookbook for healthful lifestyles. The link is a specially priced link just for you! :)</p> <p><a href="http://975fa7-eoej0mtfki7sa4s5nb3.hop.clickbank.net/" rel="nofollow">Click Here!</a> </p> http://www.elanaspantry.com/forums/topic/the-paleo-diet#post-1242 Mon, 08 Mar 2010 03:53:25 +0000 vaughntylera 1242@http://www.elanaspantry.com/forums/ <p>Paleo Cookbook By Nikki Young. This is a great cookbook for healthful lifestyles. The link is a specially priced link just for you!</p> <p><a href="http://975fa7-eoej0mtfki7sa4s5nb3.hop.clickbank.net/" rel="nofollow">Click Here!</a> </p> http://www.elanaspantry.com/forums/topic/tortillas#post-1241 Mon, 08 Mar 2010 03:50:26 +0000 vaughntylera 1241@http://www.elanaspantry.com/forums/ <p>Paleo Cookbook By Nikki Young is a great gluten free cookbook! It has all the stuff you could ever want to know about cooking the healthful food thats taste great. I've used it and still do and hope you enjoy it! The link below will take you to a website to buy it at a very low cost compared to other sites. :P</p> <p><a href="http://f388a40jsac2fyflibki2u4u6z.hop.clickbank.net/" rel="nofollow">Click Here!</a> </p> http://www.elanaspantry.com/forums/topic/tortillas#post-1240 Sun, 07 Mar 2010 22:26:09 +0000 acorn6 1240@http://www.elanaspantry.com/forums/ <p>I found this almond flour recipe for a tortilla or wrap. Good luck.</p> <p><a href="http://www.pecanbread.com/new/recipes/tortilla.html" rel="nofollow">http://www.pecanbread.com/new/recipes/tortilla.html</a> </p> http://www.elanaspantry.com/forums/topic/bagelsi#post-1239 Sun, 07 Mar 2010 21:27:31 +0000 DonnaMuraAdmin 1239@http://www.elanaspantry.com/forums/ <p>I am fairly new to gluten free baking. I jsut ordered Elanas cookbook. I was just wondering if anyone has used the almond flour to make bagels. I would appreciate all the help I can get. Donna in TN <a href="mailto:djmura1@gmail.com">djmura1@gmail.com</a> </p> http://www.elanaspantry.com/forums/topic/almond-flour-cupcakes#post-1238 Sun, 07 Mar 2010 21:12:43 +0000 janamom 1238@http://www.elanaspantry.com/forums/ <p>I make Elana's Very Vanilla Cupcakes almost daily as a high protein nutritious breakfast on the go. My daughter is on the Specific Carb Diet so we never put Elana's cookbook in the cupboard,,, One really good tip is to substitute 1 cup of white beans (cooked) for one of the cups of flour. (Elana calls for 2.5 cups) I blend the beans, eggs, vanilla, oil, lemon juice until smooth and fold into the dry ingredients. The beans give the cupcakes and AMAZING cake-like texture. I increase the baking soda to encourage the beans to rise. Using Elana's chocolate frosting recipe makes these and unbelievable treat and so nourishing...Hope this helps! </p> http://www.elanaspantry.com/forums/topic/the-paleo-diet#post-1237 Sun, 07 Mar 2010 20:25:18 +0000 lisastafford 1237@http://www.elanaspantry.com/forums/ <p>The SCD does allow some cheeses and homemade yogurt. The Paleo Diet allows no dairy at all. We experience congestion in our family when we consume too much cheese. It's hard for me to just have a little, so I have cut it out completely. That's one reason I have embraced the Paleo Diet and the community of followers. We use a little coconut milk in our rare cup of coffee or homemade ice cream. It's working for now. </p> http://www.elanaspantry.com/forums/topic/sandwich-bread-20-became-banana-bread-10-wow#post-1236 Sun, 07 Mar 2010 09:50:18 +0000 cookie 1236@http://www.elanaspantry.com/forums/ <p>anyone think this could be made in a regular loaf pan? i'd like to try a big loaf! </p> http://www.elanaspantry.com/forums/topic/the-paleo-diet#post-1235 Sat, 06 Mar 2010 18:47:12 +0000 gkmt50 1235@http://www.elanaspantry.com/forums/ <p>Lisa, I'm confused, SCD allows some cheeses. I think it's hard cheeses with low lactose. Um, cheddar cheese I believe is one?</p> <p>Here is a great link that compares the various (autism) diets(click on the dairy tab) <a href="http://www.lowoxalate.info/recipes.html" rel="nofollow">http://www.lowoxalate.info/recipes.html</a> </p> http://www.elanaspantry.com/forums/topic/almond-flour-autism-diets#post-1234 Sat, 06 Mar 2010 18:31:50 +0000 gkmt50 1234@http://www.elanaspantry.com/forums/ <p>I was reading that almonds are BAD for those on the LOD (Low Oxalate Diet), which is another common diet used for autism treatment (and I guess also high in Salicylates!)</p> <p>I wanted to get that out there for people who, like me, were using GFCF or SCD for spectrum disorders, and didn't know about the oxalate and salicylate factor.</p> <p>I think I am going to make sure we only get one serving of almond stuff a day. It sounds "easy" to do that, but not so much if we have pancake or muffin for breakfast, sandwiches for lunch and cookies for dessert after dinner. LOL !!! </p>