Author: Kate Marie

Dangers of Nonstick Cooking

Avoid polyfluoroalkyl and perfluoroalkyl (PFASs) & their replacements In our quest to be healthy, it seems like purchasing and preparing food from scratch ought to be a step in the right direction.  It is of course, but we can become unstuck during the cooking process. Apart from the dangers of high heat cooking methods and browning, we need to be careful with selection of cookware, specifically nonstick cookware. The dangerous compounds present in Teflon, which is the traditionally-used nonstick compound, tend to resist breakdown and remain in the body long after a meal. The nonstick compounds polyfluoroalkyl and perfluoroalkyl (referred...

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Is All Sugar Created Equal?

You’ve probably heard it countless times, especially in low-carb circles: sugar is sugar is sugar. This is true in principle – the glucose, fructose, and sucrose found in table sugar or high fructose corn syrup (HFCS) are the same molecules as the glucose, fructose, and sucrose in honey, fruit, and starchy vegetables. But when it comes to the way your body uses these sugars, these foods are hardly comparable. In this article, I’ll show you why all sugar is not created equal, and why you should care. Read the source article at...

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How-to Make Coconut Butter

What is Coconut Butter? Coconut butter is basically just ground up coconut meat that has been processed until it is smooth and creamy. The same idea as nuts being used to make nut butter. Though it isn’t quite as creamy as a store bought creamy peanut butter and the texture can vary. Read the source article at...

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