Garlic has been used for medicinal purposes for thousands of years. It has many health benefits, but the most important for me is that it boosts in your immune system to aid in preventing colds and flu, and reduces the length of those illnesses should you get sick. With cold and flu season quickly approaching, I think it is something we all need.
Garlic is a vegetable that belongs to the Allium or Onion family that includes shallots, leeks, chives and of course onions. I don’t think many of us eat it as a vegetable, instead it is most often used as a herb or spice. The garlic plant produces not just a bulb of cloves, it also produces scapes which are the green part of the plant, similar to the green part on green onions and leeks.
Did you know that Scapes are low FODMAP? That means that even if you have gut issues and cannot tolerate eating garlic, you can still enjoy the garlic flavour and immune boosting qualities by using scapes. Scapes are generally harvested in June and can be found in farmers markets at the beginning of the season. I actually found some at a farm stand last week at the beginning of Sept. Scapes like any other vegetables can be frozen enjoyed throughout the year.
Storing this year’s Garlic harvest!
This time of year the garlic crop has been harvested for the winter, and our farmers markets have an abundant supply.
I don’t know about you but I hate it when my garlic buds begin to sprout.
Until this year when I actually had a good conversation with a garlic grower, I thought that my garlic just needed to be stored in a cool, dark place. Little did I know that in addition to that, the space needs to be dry! Humidity encourages the bulb to start sprouting.
WOW, that was a game changer because I don’t think I have a dry spot in my house. Certainly not my kitchen where I was storing my garlic. I don’t know about you but my kitchen is neither cool nor dry - ever! My ‘cold’ room in my basement is cool to cold depending on the time of year, and dark, but again is never ‘dry’ as it is in my basement which even with a dehumidifier running is somewhat humid.
So I asked my garlic grower where? He replied that the best temperature to store your garlic is 33 F or 0 C - just below freezing and the light bulb went on! What about my fridge or freezer?
My fridge is cold but not that cold and it is humid. However he did say it could be stored double bagged in a crisper to slow sprouting, but the best would be to store it in your freezer!
Freezing at the peek of freshness preserves all the goodness of your foods including many fruits and vegetables.
Being the person I am, I needed to confirm this wisdom, so I started to do some research to find out ‘could I really store my garlic in my freezer’.
The good news is YES you can!
The biggest problem in my freezer again is moisture. You know that white frost that builds up on the outside and inside frozen containers.
My garlic farmer had the solution! If you want to store your garlic in your freezer, double bag it. Put some cloves in one bag or container and get as much air as possible out before you seal it. Then put that container or bag inside another bigger one, and again get as much air as possible out. A straw with a ziplock works pretty good if you don’t have one of those fancy machines that removes the air for you before it seals the bag.
Then when you need some, you just remove the small bag of heads and put the sealed larger bag back with excess air removed back in the freezer. So I keep the small bag of garlic heads in my fridge freezer, and the bulk of my garlic is stored double bagged in my big freezer.
When frozen the garlic skin comes off very easily after the tip and root are cut off, then you just chop the frozen cloves as normal and use in your recipe. There is no need to thaw before using.
Oh, and keep the cuttings and skins along with your vegetable scraps in the freezer for when you need to make broth so no goodness is wasted!
An observation I made when cooking with garlic that has been frozen, is that the garlic turns more translucent than fresh, but the flavour and aroma remain unchanged.
So this year I have 5 lb of local organic garlic stored safely in my freezer to be enjoyed throughout the winter and there will be no sprouting happening in my house this year! :)
How will you store your garlic this winter? Put a quick note in the comments to let me know.........
Helping you explore the wonderful world of food.
Many people today have diets deficient in 3 things, protein, fibre and water. If you can make changes in those 3 areas alone, you will move toward more optimal health, and it is so easy.
To help you begin your journey eating the right amounts of protein and fibre, while drinking your 8 to 10 glasses of water, I am offering you a free Healthy and Affordable 3 Day Meal Plan complete with recipes and a grocery list.
Enjoy! And remember I am here to help if you need me.
My name is Diane Couse, I am a Certified Culinary Nutrition Expert and The Food Sensitivity Coach. I am passionate about helping people Explore the Wonderful World of Food, whether is it discovering a food sensitivity to help them heal or just finding a way to eat a more balanced diet to move toward more optimal health, I am here for you!
This time of year my skin is always at the top of mind, what about you?
Here are some fun facts about your skin, along with a list of foods to avoid, and foods you should be eating to support skin health.
At the bottom you can download a Free 3 Day Meal Planner to Show Your Skin Some Love. The meal planner comes complete with a grocery list and 15 recipes to make getting started easy. A download link is provided in the registration response.
Fun facts about the average person’s skin. It:
Foods you should be avoiding to support Skin Health
Foods you should to be eating to support Skin Health
Putting this all together can seem like a challenge, so to get you started off I have for you a downloadable Free 3 Day Meal Plan to help you Show Your Skin Some Love.
If you would like more guidance once you have completed this 3 day meal plan please make sure to reach out to me. I am here for you!
Exploring the World of Food with you.
Diane Couse, Certified Culinary Nutrition Expert and The Food Sensitivity Coach
I love getting all the fresh veggies this time of year.
There is no doubt that time farm to table affects the nutrients of the foods we eat. This time of year I am are able to source fresh produce close to home vs. in the winter when my produce must come from far away.
I have to admit that knowing that produce sourced in winter has a higher carbon foot print as well as less nutrients affects the choices I make.
Did you know that food flash frozen within a short time from harvest contains almost the exact amount of nutrients as fresh produce? So in the winter I often look to purchase frozen produce to meet my desired nutritional needs.
But it is summer and fresh produce grown locally is in abundance.
The other day when I was making a delicious fresh cabbage slaw salad, I was stunned by how beautiful the waste cuttings looked. I just had to take a photo to share.
Now these beautiful cuttings could go into the garbage to break down at the dump, or if my city had a program, it could go into green waste to be converted to compost, but it would be such a waste to loose those beautiful nutrients.
Year round I keep a container in my freezer to put my waste cuttings in. I collect them until I am ready to make a delicious veggie broth, or better yet to use them to add flavour to an even more nutritious bone broth.
Did you know that bone broth contains 9 grams of protein per cup and is an easy way to bump up your protein intake to assist with healing, cell repair and to grow new cells?
I use my InstaPot to make my broths. It is quick, easy! You don’t need an InstaPot to make your broth, you could use a slow cooker or just a pot on the stove simmering away on a low heat for a couple of hours.
Once the broth is finished and cooled, I strain out the spent veggie cuttings to then go into green waste or garbage. The remaining broth that holds all the vitamins and minerals spent from the frozen veggie cuttings. The broth is then used where ever I would use water in the cooking process. I use broth to make things like rice, quinoa, soups, stews, gravies and more.
I usually keep a litre jar of broth in the fridge ready for use when the need arises.
The excess broth goes into mason jars filled to about 2” from the top, sealed and placed on the side in my freezer to allow for expansion during the freezing process. Once frozen they are stood up and kept in my freezer door.
Some of the veggies I save for broth are garlic and onion skins and cuttings, ginger skins and fibres left from grating, plus herb stems and cuttings, not to mention all the other veggie cuttings like carrot tops and peelings, potato peelings, cabbage leaves. The list is endless.
Literally, just wash, drain the cuttings and of course take out any spoiled bits, then into the freezer they go.
So the next time you are preparing dinner or any meal involving vegetables, I hope you notice how beautiful those cuttings are, and think about what you could do with those extra nutrients.
Maybe they are too ugly to eat, but maybe, just maybe you will take advantage of the abundance of nutrients and make yourself a delicious broth.
Exploring the world of food with you.
The Food Sensitivity Coach and Certified Culinary Nutrition Expert
If you are unsure how to do this on your own, I will be hosting an online workshop in the fall on How to
Make an Immune Boosting Broth.
Looking forward to meeting you there!
Click the link below to keep up to date with what is being offered.
I have lived with self identified food sensitivities and allergies nearly all my life. Once the real culprits were identified by a IgG food sensitivity test, my life and health changed significantly for the better.
Years later when I started my journey to become a Certified Culinary Nutrition Expert, I had no idea of the magnitude of additional changes that were to come from what I learned.
In the beginning, I made the easy changes to consume pasture raise meats, stop eating the top 10 GMO foods and eat more veggies (organic when affordable). Now I find I am paying attention to the other foods I purchase. I look for what country they are grown or produced in and the common farming practices used in those countries.
I now make a conscious choice when I purchase fish and seafood to look for wild or if wild is not possible due to cost farmed from specific countries. I look for products produced in countries that do not use significant antibiotics in the raise them. I consciously avoid fish and seafood from countries like India, China, and Vietnam and look for product from countries like Chile, Peru and other countries with better aqua-farming practices. I continue to monitor changes to keep up on the research, regarding what aqua-farmed fish and seafood are fed, and the farming conditions.
Just like buying organic, wild still tops the list though when I can afford it.
In my research for clients I have learned some astounding things about micro plastics in our oceans. Did you know that in a recent study of modern sea salt samples from around the world, all the samples contained micro plastics? Definitely a concern, but I have yet to give up eating wild fish and seafood and stick to ancient sea salt for my seasonings today.
One step at a time.
I recently noticed that I no longer crave sugar like I used to. This is most likely because I eat very little sugar today as result of eating a diet of whole foods and purchasing less processed foods. Understanding what consuming refined sugar does to my gut microbiome is the biggest deterrent. Sugar as an acid promotes the growth of the bad bacteria. This and the fact that when you eat refined sugar that is not immediately needed for energy, it goes straight to fat cells for future energy use.
We all know how hard it is to get that energy back out of your fat cells at a later date!
As a result I try to eat refined sugar in limited amounts, and to stick to sweeteners like coconut sugar which has a lower Glycemic Index (GI), takes longer to digest so it doesn’t go straight to fat cells and has actual minerals and nutrients unlike refined sugar.
Yesterday I had a big revelation about how far I have come in my journey.
With the opening of patios in Ontario, we stopped at a local Ale House after our morning bike ride. My husband ordered french fries, of course. For me, knowing that the oils they use in the process of cooking those french fries add more omega 6 to my diet was a concern. Omega 6 oils such as canola, soybean and corn are high in fatty acid which feed the bad bacteria in my gut microbiome. For me this was the last straw for eating restaurant french fries. Again, all this is not to say that I will not eat french fries ever again in my life, but more that if I am going to have them, they will be homemade in my oven with the good fats, avocado oil or coconut oil.
10 years ago, I could never imagine the changes I have made both unconsciously and consciously in my everyday eating habits, or that they would be so successful.
I feel good about my choices made to date which include consuming pasture raised meats, wild fish and seafood, Non-GMO foods and more veggies (organic when affordable), and avoiding refined sugar and fried foods. It is a journey though, and I continue to make additional choices everyday that will contribute to living my best life with better health going forward.
Have you made any conscious changes big or small in your everyday eating habits in the last year that you believe will benefit your long term health?I would love to hear about them!
Please leave me a comment below and let me know what they are.
We are on this journey together after all.
Food for Thought as we Explore the World of Food together.
The Food Sensitivity Coach and Certified Culinary Nutrition Expert
Most people who know me, and know my story, understand how strongly I feel on this topic, and how excited I am to be able to offer this service to my clients.
Most of my life I have lived with food allergies and gut issues. Food allergy testing was difficult at best looking for that IgI reaction and it was hit or miss whether my skin reacted the same way as my gut. Back then, some 35+ years ago, food sensitivity testing wasn’t even thought of.
Without reliable testing for food allergies and sensitivities available, most possible culprits were self identified by looking back at what I had consumed and trying to decide what could have possibly caused the issues I was experiencing. Now I know that unless you keep a meticulous diary of what you have consumed including beverages, then look back the possible 72 hours that a reaction could take to show itself, identification of the culprit is a crap shoot. Hit or miss at best.
At the age of 35 I was so ill with unexplained gut issues that my health care team was prepared to do exploratory surgery to find out what was causing them! Pretty extreme in my eyes. Before surgery could happen, I attended a dinner and was seated beside another person with food issues. I learned in conversation that they had the same symptoms as I did and it had been suggested that they might have a canola allergy or sensitivity. The idea was a lightning bolt that could not be ignored. So I began to eliminate all canola which if you can imagine was no easy task. My health improved slightly, but I continued to have issues.
As the years progressed every time I had issues, I would try to identify and then eliminate whatever I thought could have been the cause. Soon I had a great list of what I was avoiding, but still had random attacks. I was stabbing in the dark.
Fast forward a number of years to when I learned about Food Sensitivity Testing, the IgG test to be exact. I was reluctant to have the test because I thought I had it all figured out. At the persistent encouragement of my family I finally agreed to having the testing done. When the results came in my Naturopath did not want to give me the list because she felt I would be overwhelmed. True, I would have been overwhelmed without the help of my daughter.
What I learned that day was that I was not sensitive to any of the foods I had been eliminating for some 30 years! Things like canola, yeast, nuts, vanilla, etc., etc., etc. Instead I was sensitive to gluten, eggs, dairy and a few other things. Mind Blowing! No wonder I had such a hard time identifying what was making me sick. I would inevitably have something I thought I was sensitive to with something that I was actually sensitive to. It was a perfect storm situation and no wonder that I couldn't figure it out on my own.
Food Sensitivity Testing changed my life, and today I am healthier, feel better, have more energy, sleep better and am happier than I was 30 years ago. Life is Good!
I have had clients who have had IBS - D for years, who had tried to follow the FODMAP diet as long as it was humanly possible, but still nothing made them better. In recent years it has been identified that people with IBS often have food sensitivities as the underlying condition creating the IBS. This has proven true with more than a few of my clients. After their food sensitivities were identified and eliminated for a period of time for their body to heal, their general health improved immensely, and their IBS - D was then under control.
Once you know the list of foods, we can make a decision on which ones need to be eliminated for a time, or which ones you will need to limit to eating once a week. After a period of about 3 months to allow your body to do some healing, I can then help you decide how to re-introduce the list of foods you have eliminated to see if they can be tolerated again. Some foods will be, but some others may need to be avoided for a longer period of time. Having worked with these tests personally and professionally I can attest that having someone guide you through the process is very valuable.
It is really a personal decision to test or not to test, but wouldn’t you rather be in control, have a starting point and know what to eliminate instead of going by guess work that could be completely wrong, like I lived for so many years.
For an experts view point on food sensitivities have a look at my blog post They Are Real.
In the past I have had to refer clients to various naturopaths to have IgG tests ordered, and wait while they visit a lab to have a blood draw done, then another wait to see the naturopath again to get the results.
I am so excited to be able to offer Food Sensitivity Testing (IgG) via an easy at home test kit. I literally order the test kit to be delivered to a clients home. They put 5 drops of blood on a test strip, let it dry and mail it to the lab. As soon as the results are completed, the results are emailed to me, and we can begin planning your healing journey.
You are not alone, I am here to help and now I can be with you through the whole process.
The Food Sensitivity Coach and Certified Culinary Nutrition Expert
Exploring the world of food with you.
Happy Gut! Happy Life!
I am sure you have all heard the saying ‘Happy Wife, Happy Life’ which is most likely true, but have you ever thought about how much your gut microbiome contributes to your happy life?
I have been on a journey recently, sharing information in my workshops on what contributes to a healthy gut, what doesn’t, and exactly what an imbalance in your gut microbiome affects, along with how fermented foods can help support gut health. In doing the research for my workshops one thing I learned and have been able to share is that a happy gut can indeed contribute to a happy life.
Did you know that the gut microbiome has a direct link to your brain through the central nervous system. Changes in the microbes in your biome have been proven to significantly affect things like mood, pain tolerance, cognitive performance, behaviour and mental health.
The gut microbiome is often called the ‘second brain’.
I was surprised just how much the ‘second brain’ can affect your feelings. I am sure you have often been told to trust your gut, had butterflies in your stomach or experienced a gut wrenching feeling. Those feelings actually begin in the brain and were communicated to the gut microbiome as a warning that something was happening.
Many chemicals used in the brain are actually produced by the gut microbiome. The chemicals that are needed for the brain to produce the powerful antidepressant Serotonin for example. When the gut biome is out of balance and unable to produce the amount of required chemicals then the brain cannot produce enough Serotonin, and depression can be one of the results.
This was an eye opener for me!
If the gut microbiome is not in balance the result can cause an imbalance in the brain which in turn can cause depression.
So in reverse, if we can treat the microbiome to get it healthy and in balance, would that reverse depression. it is certainly food for thought!
Often you hear of people suffering with depression being given prescriptions to help restore the balance in the brain, but what if that is just a bandaid fix and not a cure? The drugs have to be absorbed through the gut to get to the brain, and what do they do to the gut microbiome in the process? I wonder if that is being studied now? I certainly hope so!
Imagine if someone is being diagnosed with depression, and the health care provider continued to explore their gut health in light of the diagnosis? Then looked at their diet? Then imagine if they were referred to someone to help them make the necessary changes to integrate a healthy eating strategy in their lives. The results could be amazing!
Now I know and understand that fixing the gut microbiome is not something that happens overnight when you change your diet, and that to help people already suffering with depression something interim would most likely be needed until the gut was healed, but what if it was a healing process to the point where they might not need that prescription?
Food as Medicine, and Food for Thought!
Just imagine the world of possibilities! Exploring the world of food with you…..
Have you tried the tangzhong method to make your sourdough bread, yet?
I don’t know about you, but 2020 was a very long year, and 2021 is shaping up much the same. The one new thing I took up in May 2020 was making gluten free, dairy free sourdough bread.
It was a leap when I started. I was just someone who was bored and wanted to try something new. So I started right from the beginning with the thought that if it didn’t work, I would throw it out and move on. But it worked and I was hooked from the first loaf.
As the year went on, I continued to feed my culture and make my sourdough loaves. With each one I learned a little more, tweaked my recipe and technique a little. As I stumbled on new techniques, I researched and decided whether or not to give it a try. My sourdough bread just improved as the months went by.
About 2 months ago I stumbled on a technique called tangzhong.
Have you heard of it?
It is used in making Japanese milk bread. Well, at first I discarded the thought of trying it as I am both gluten free and dairy free, but then as I continued to have that word pop up in front of me I began to think that it might just work for gluten free and dairy free as well. So I gave it a whirl.
The tangzhong method is basically taking a bit of the flour and a bit of the liquid and making a roux of it, then adding it to the dough warm just before the sourdough culture. The dough then goes into the rising phase already warmed from the inside out.
Apparently, making the roux starts the starches in your flour, wheat or gluten free grain, pre-gelatinizing which in turn allows the starch to hold more liquid. This enhances the softness and the shelf life of the loaf.
Sourdough already has a great shelf life due to the sourdough culture, but I was intrigued at the idea of a softer loaf.
The result was quite amazing and the process literally took an hour and a half off my time.
That’s right 90 minutes off the time to make, rise and bake the loaf.
Now instead of letting the dough rest for an hour between mixing and adding in the sourdough culture, for the flours to absorb the liquid in the recipe, I just add it all in my special order ending with the warm tangzhong roux, and finally the sourdough culture.
Next the dough goes into a towel lined bowl covered with a damp towel and into my warmed oven which is turned off and the light left on to keep it warm. Here is where the other 1/2 is saved. Instead of letting the loaf rise for 4 hours, it is more than ready to bake in 3 1/2 hours.
My gluten free, dairy free loaf comes out with a soft enjoyable texture that has lots of bubble spaces or small holes. It stays softer for an extra day, but after that the softness can be brought back with a few seconds in the microwave.
Give it a try! If you are interested in receiving my Sourdough Bread recipe and method to create a gluten free culture click the link below.
Don't forget to keep me posted on the fun!
Food Sensitivity Coach, Certified Culinary Nutrition Expert and
All round general Food Lover. Exploring the world of food with you.
They are REAL!
When you are talking about your food sensitivities does it feel like you are talking about a unicorn? Some people believe, other's just don't get it. Sometimes seeing, feeling and experiencing is believing. To start of my next series of blog posts, let's begin by hearing it from an expert.
Trying to explain food sensitivities to someone can be challenging, but this wonderful video from Dr. Brenda Tapp, one of the naturopaths I work with, does a great job.
Watch Dr. Brenda Tapp as she talks about food sensitivities.
I am living proof that they are real, and knowing about them since my IgG test years ago has changed my life.
For those of you who do not know my story, I have suffered with food allergies and sensitivities all my life. Over 30 years ago, traditional medical specialists were going to do exploratory surgery to see if they could ‘find’ out what was wrong! Whoa, wait a moment here…… they were going to cut open my gut to see if they could find what was causing my issues at the time.
The next week I was at a dinner and seated beside someone else who needed to avoid some foods. He told me that recently his allergist had suggested that he may be reacting to canola. He had similar issues to me, so I went home thinking that before they cut me open, I needed to try eliminating canola to see if that’s what it was.
Now at that time I was living in Winnipeg. Oh yes, that is where a lot of canola is grown. Beautiful fields of yellow in the summer. I was breathing it in, it was on my skin and it was in most of the processed foods I was eating at that time.
The long and the short of this story is that I did eliminate as much canola as possible from my diet and 3 weeks later I was considerably better, not perfect but better.
Let’s fast forward 25 years. I had self identified over the years that I needed to avoid canola, yeast and nuts, but I still was not healthy, and had random bouts of symptoms.
That is when Dr. Tapp came into my life.
After much encouragement from my daughter I agreed to have the IgG test done, and it was quite a shock. I thought I had it all figured out, but clearly I was wrong.
The IgG test showed I was super sensitive to gluten, eggs, diary and a number of other things.
How could that be?
Well, I was a perfect storm when I was self diagnosing. If you think about it, whenever you eat canola, yeast and nuts, most likely you are also eating gluten, eggs and/or dairy. Yup that was me.
Of course from that day, I eliminated the foods I tested sensitive to and today more than 5 years later, I am healthier than I have ever been in my life. Amazing!
Having that IgG test done gave me a place to start to make a difference in my life and my health.
In the video Dr. Tapp talks about the other way to identify what you are reacting to, and that was how I did my own self diagnosing, but it is sometimes difficult and time consuming.
Your health and wellness is so important, especially today.
If you feel you may be sensitive to some foods I highly recommend having this test done. It is often covered by extended benefits. I know it was covered by my benefit plan.
Once you have your test results, when you are wondering how do I do this, I am here to help you get started, that is what I do.
I help people integrate a specialized diet into their everyday lives.
Whether it is knowing what foods and ingredients to avoid, or what foods you CAN eat, that is what I help with. I help you know what to watch for when shopping, cooking, sharing a kitchen, making family meals, and lunches too.
I am here to help you navigate the wonder world of food that is out there.
Take the guess work out of finding a path to feel what the most wonderful you feels like!
Food Sensitivity Coach and food lover passionately exploring the world of food.
Thank you to Gin Quist Photography for the perfect Unicorn photo!
I love this photo of my granddaughter Violet doing her shopping, when she was about 3, rushing nilly willy down the baking aisle.
Have you ever thought about how and what you shop for and what your personal food philosophy would be?
Now that my course to become a Culinary Nutrition Expert has begun, this is one of the assignments I have been given and it has been enlightening.
Over the years I have adopted different food strategies, low fat, low sugar, more veggies, etc, etc, etc. All those health washing ideas printed on the packaging of processed foods that I purchased, but I have never really put it all together, and wondered if it was good for me and my family.
I know all too well, that as my children were growing and I was busy working, getting meals on the table was the most important thing. Then getting to the end of the week so that we could relax for a couple of days before it all started again. Even though I am a planner by nature, it all just never came together to think about our overall food and eating habits.
I have also been overweight most of my life. When I think of the different diets I tried, lost weight then gained it back when I went back to my old habits, it was a downward spiral.
Maybe if I had a food philosophy back then it might have been different.
If I knew some of the things I have learned over the summer doing the pre-reading for my course, things might have been different. I accept that I cannot change the past and I am now in possession of some knowledge that I think will help me walk the future at a healthy weight.
So what is a food philosophy?
I would say that a food philosophy is an overall strategy that governs how you shop and make decisions regarding the food you purchase for consumption. As well, it goes to whether you process the foods yourself or purchase already processed. Sometimes it also goes to what you are willing to do, have the time for and what you feel is out of your wheelhouse of skills to do, like growing your own, or preserving, making jam, baking, etc. It is also something that will always be changing and evolving.
Previously I would have said my food philosophy was that I am a “Gluten Free, Vegan who eats Meat” with food sensitivities. If I think about that I guess it makes me an oxymoron but the statement covers off a lot of my sensitivities. Now however I have realized it is more than just that.
Although I was already eating whole foods, I now find that I am eating even less processed foods than I used to and when I do purchase them I look for organic, Non-GMO products where sugar is not in the first five ingredients. I consume grass fed, pasture raised meats and poultry, raised without the use of antibiotics and hormones as my budget allows. I prefer wild fish whenever possible, but if not cost effective I look for farmed fish raised without antibiotics. I also try to purchase local foods when they are in season.
I think that the biggest influence on my latest food philosophy, would be Michael Pollan’s book In Defence of Food. I agree with him that real food should be our source for nourishment, vitamins and minerals before looking to supplements to achieve optimal health.
I would say my current food philosophy is that I am a “Gluten Free, Vegan who eats Meat”, still an oxymoron, that is sensitive to gluten, eggs, dairy, peanuts, almonds, banana, and pineapple. I try to purchase products that are organic, Non-GMO and whole foods that have been humanely raised, without antibiotics and hormones. I also prefer to do as much processing of food at home where I control the ingredients.
That is mine! What would your’s be? Is it something you have given some thought to? Or is it something you have not really been concerned about?
Please let me know in the comments on my blog, I would love to hear what your food strategy is!
This is such an amazing journey, I have grown so much already!I look forward to further exploring the world of food with you.
Stay tuned, there is still lots coming to share and ponder on.
Food Sensitivity Coach and food lover passionately exploring the world of food.
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The Food Sensitivity Coach
I am passionate about exploring the world with a view to food allergies and sensitivities. I look forward to sharing with you what I find, from books, blogs and websites to recipes, hacks, inspirations and opinions, join me in a journey to live your best life.