In this week’s episode of The Whole View, Stacy and I tackle a bunch of listener questions related to Nutrivore, Paleo and AIP baking, with a particular focus on flour alternatives and sweeteners. Beyond being packed with practical tips reflecting our combined 20 years (and 5 cookbooks) of experience working with these ingredients, we also share kitchen experiment anecdotes, bust some antinutrient myths, explore how baking ingredients impact gut health, revisit our philosophy on baking and treats in general, and reaffirm our belief in the importance of letting go of the guilt associated with desserts and treats.
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Recommended Reading and Listening
- TWV Podcast Episode 413: The Gut Health Benefits of Nuts
- TPV Podcast Episode 323: Cheat or Treat, Let’s Talk Sweets!
- TPV Podcast Episode 309: Aspartame Is Evil
- TPV Podcast Episode 300: How Do You Handle Sugar and Salt Cravings?
- Is Fructose a Key Player in the Rise of Chronic Health Problems?
- Fructose and Vitamin D Deficiency: The Perfect Storm?
- Why is High Fructose Corn Syrup Bad For Us?
- How Does Sugar Fit into a Healthy Diet?
- Is It Paleo? Fructose and Fructose-Based Sweeteners (I’m looking at you, Agave!)
- 5 Nutrients You’re Deficient In… If You Eat Too Much Sugar
- Why Fruit is a Good Source of Carbohydrates
- How To Avoid Added and Refined Sugars
- Is It Paleo? Splenda, Erythritol, Stevia, and other low-calorie sweeteners
- The Trouble with Stevia
- What’s the Next Superfood Sweetener?
- Blackstrap Molasses: The Sugar You Can Love!
- Honey: The Sweet Truth About a Functional Food!
Citations
Spisni E, Imbesi V, Giovanardi E, Petrocelli G, Alvisi P, Valerii MC. Differential Physiological Responses Elicited by Ancient and Heritage Wheat Cultivars Compared to Modern Ones. Nutrients. 2019 Nov 26;11(12):2879. doi: 10.3390/nu11122879. PMID: 31779167; PMCID: PMC6950659.
Ditching Diet Dogma