Substituting Healthy Ingredients
Nutritional can taste good
When your in a grocery store, and you pass by all of these ingredients that look good, taste good, and are low priced, remember to read the box. If it comes in a box, it has an ingredient list. I always use a good rule of thumb. If I can't pronounce the ingredient, it is probably bad for me. What exactly is Butylated hydroxyanisole? Chemistry class was 20 years ago for me so correct me if I'm wrong. Isn't anything "Butyl" derived from butane, the fuel used in barbecue lighters, propane, and portable cook stoves? That sounds like something to avoid.
I've just started writing and have already digressed from the subject. The topic is substitution in cooking. I'll make a list of things I do to lessen the risk for myself and my child when preparing the family dinners.
- Use sea salt instead of regular salt. The sodium is slightly lower, and it contains other trace minerals that your body may be able to use.
- Honey or natural maple syrup instead of sugar as a sweetener. The sugars in them is slower to metabolize, and therefore less of a risk of causing diabetes. They also don't contain residue of the bleach white sugar contains when they whiten it. Sugar is naturally kind of beige or brown.
- Use ground whole grain instead of white flour. They take all of the nutrients except the starch and carbohydrates (empty calories) from wheat when they separate the flour from the rest of the grain. They also bleach it white. Flour is naturally a golden color, just like wheat. Who would have thought that?
- Fresh fruits and vegetables instead of canned whenever possible. Plants lose most of their vitamins when canned. If that great red sauce recipe calls for canned tomatoes, use fresh ones. If that peach cobbler recipe calls for canned peaches, try fresh ones. If they are out of the fresh ingredient at your store, try the frozen packages. Frozen plants keep their nutrients a little better than canned.
- Although the American Heart association says otherwise, use real butter instead of margarine. I'ts highly processed food coloring (I'll get into that later) and soy bean oil. It's also like one chemical step away from plastic. You body doesn't really digest it. It's empty filler and useless to your cells. The more processing your food is, the farther from nature your body becomes, and the closer to lack of health, and eventually illness.
- Food coloring: Avoid it at all costs. The red #5, yellow #3, and all the other colors of the rainbow they put in food is extracted with chemicals like benzene, or benzene itself. I believe that benzene is the root cause of many diseases like cancer, leukemia, lupus. Check your hair care, and skin care products, including soap ingredients for a string of characters 'benz' ANYWHERE in the word. You see that, toss it in the trash bin before it kills you.
- Bake, not fry. Fryer grease is probably the worst edible alkyd you can have. All of that fat just goes right to the arteries. I know I wrote that butter wasn't as bad as margarine, but fryer grease is so bad that no hawthorn berries, aerobic exercise, or Lipitor can purge that density of a cholesterol from your arteries. It's a heart killer, so bake those french fries, grill those brats, (a lot of the grease will fall down into the grill that way,) and steam those vegetables. Fried vegies lose not some, not most, but almost all of their nutrients.
Well folks I hope this helps you get your health on, if you haven't already done so yourselves. Sometimes I write like you all don't know anything at all. Almost all of you do. Enjoy your dinner.
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