I hope you had a wonderful transition to the new year and that things are starting out great for you.
For those of you interested in eating more healthfully this year, you might be switching from wheat-based products to more gluten-free, or from refined flours to whole grains. Today’s video talks about the differences between grains and whole flours made from whole grains. And a bonus tip that I use all the time!
Unfortunately, the holidays are also a time of year that encourages us to depart from our habits that may be in place the rest of the year. And particularly when it comes to what we eat, this departure may end up having negative consequences on our health.
If you’re on a special diet (such as gluten-free, anti-candida, low sugar, dairy-free, etc) and concerned about how you’ll manage to stick within your dietary boundaries through the holiday season, here are some of my best tips for you. (Plus, a bonus unexpected “wardrobe malfunction” that happened while I was talking!).
Do you use whole grains, whole grain flour, or something else? Share how you deal with grains in the comments below.
- What are the key components of any whole grain?
- Why flour is devoid of most nutrients
- The problems with whole grain flours
- My nifty trick for preserving the benefits of the whole grains in a flour
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