I found this in a cookbook dating 2000 called Fit
& Fast Foods and feel that it is still good today.
This was actually an education for me as I wasn't aware of a lot of this information.
This was actually an education for me as I wasn't aware of a lot of this information.
Agar-Agar
- this is a gelatin made from sea algae and is available in most health food
stores and oriental shops. Unlike animal
based gelatins, agar-agar has a variety of nutrients and minerals. (This is one I've not tried.
I frequently eat at a Greek owned restaurant and have noticed that their
soups have a gelatin thickness that I really like. I don't know if this is what they use but I
plan to try it myself.)
Baking
Powder - this product needs to be stored in a cool and dry
place to keep its leavening action alive.
You should choose a brand that is made without aluminum compounds. Although all research is not in, there are
indications that when aluminum is ingested, it accumulates in the brain and may
be linked to loss of memory and brain deterioration. (This is what I found of on the use of baking
powder with aluminum. "Nothing that I read confirmed its dangers but I
think I'll buy that without. If you’ve
ever experienced a bitter, “tinny” flavor when biting into a muffin, that’s
because of the baking powder used—and often the overuse of it.")
Baking
Soda
- is a leavening agent that reacts to acids, like vinegars, citrus juice and
buttermilk in a recipe. Sore it in a
cool, dry place. (Never realized this.)
Bran
- choose wheat and oat brans. Both are
very beneficial for their fiber and for nutrients that are often discarded
during normal milling processes. (Did know this one.)
Brewers
Yeast - this yeast has no value as a leavening agent but
has significant levels of B vitamins.
Brewers yeast can be added to many types of foods and you may want to
experiment with different types of brewers yeast, as some varieties are
stronger in flavor than others. Store in
a cool, dry location. (Have not tried this one yet.)
Bulgar
- Raw wheat berries are parboiled, then dried and cracked. Bulur has a variety of uses and is best known
for its use in Middle-Eastern foods such as tabouli. This nutty, rich tasting grain is a great
substitute for side dishes of rice or potatoes.
Store in tightly covered containers in a cool, dry location. (Another one that
I've not tried but would like to.)
Butter
- When you choose to put a spread on your toast, choose a homemade "butter
blend", of 2 parts butter, whipped together with one part olive oil. The whipping action will create a lite and
airy spread that will help cut down on the amount you use and combination of
butter with the monounsaturated olive oil, will help control the amount of
saturated fats you ingest. Use this
spread sparingly, as your overall focus needs to be on reducing the amount of
saturated fats in your diet. Cut back
altogether on the amount of butter you ingest, but when you decide to eat a
spread, use a small amount of "butter blend". (This is something
you can now find in the grocery stores but I think I would feel a lot better
making my own and knowing exactly what was in it.)
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