science

Focusing on Fewer Ingredients in Food is Pointless

September 8, 2016 / 4 minutes of reading

Zoning in on the number of ingredients in packaged foods is one of the stupidest consumer driven trends to date. Fueled by the unsubstantiated fear of anything not immediately recognizable or easy to pronounce, companies are turning to “fewer ingredients” to make their food stand out on over-crowded store shelves. Short, recognizable ingredient lists are leading packaged food trends in 2016 yet the number of ingredients or your ability to pronounce an ingredient has absolutely nothing to do with the nutrition value …

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Sourdough – Safe for Gluten Sensitivity?

May 31, 2016 / 4 minutes of reading

There’s something special about sourdough bread. Made through a slow process that begins with simple ingredients, warm water and flour, yeast and bacteria feast on the flour’s carbohydrate, producing carbon dioxide gas and bubbles that expand the dough. Each batch may tastes a little different depending on the flour and water used as well as the environment the starter is made in. My favorite sourdough bread, the kind that is made over the course of several days, has an alluring …

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In Search of the Perfect Diet

October 1, 2015 / 4 minutes of reading

I am running into more and more nutrition purists. People who think their approach to eating is absolutely perfect, free from all harmful substances, and better than any other approach to nutrition. The purist sits across from me, preaching about GMOs, pesticides, carbohydrates, gluten, processed foods and salt, talking at warp speed only to take a breather so they can sip on their organic greens drink (mixed into pH balanced water of course). Meanwhile, deep from within their soul I …

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