Healthy Lifestyle

If you have been following along on any of the posts about whole grains and fats, you will see that some of our holiday “traditions” may need a little adjusting. This year, when you are making your stuffing or dressing or filling (whatever you call it – depending on your location), consider using sprouted grain…

After all of the posts and learning and chemistry, we need to know which oils are the healthiest to cook with – and how to do it safely. The best oils for cooking at high heats are the stable, saturated fats. They do not go rancid as easily as the unstable unsaturated fats. They are:…

It is time to make some Little Choices that Matter and switch up some of our traditional Thanksgiving dishes for healthier versions! We are happy to share this printable pdf with you – from our family to yours. Thanksgiving Recipe Print Out Please let us know in the comments if you are going to try…

We have learned in the whole grain series that manufacturers have loopholes they can create and use in labeling. This often dupes even the savviest shopper. Manufacturers are only required to list grams of trans-fats in the nutritional panel if the item contains 0.5 grams or more per serving. If a serving contains 0.4 grams,…

If you have made it this far, you are either very dedicated to learning, dedicated to becoming healthier, or you are as fascinated as we are with learning the TRUTH about fats. Whatever the case, we are glad you are still here. If there was a fat that had horns and carried a pitchfork, it…

Remember that chemistry post? This is one of the places that understanding the molecular structure of fats comes into play. When unstable polyunsaturated oils (the ones with multiple, spring-like double bonds) are exposed to heat and oxygen (like when you use them to cook), they can create what we call “free radicals.” This is SUPER…