This section is designed to provide information on ingredients I have included in the recipes. These ingredients are in the recipes for a reason, whether for their nutritional benefits or to help make a recipe function better to enjoy the healthier ingredients.
- considered a safe ingredient
- is a carbohydrate that has been cultured with Xanthomonas campestris bacteria
- is gluten free
- used as a binder and emulsifier (think keeping oil and vinegar mixed)
- often used in gluten free poducts to bind ingredients because these products do not have gluten (the "glue") that keeps the ingredients together
Haas, Elson M., Staying Healthy with Nutrition. Berkeley, CA: Celestial Arts, 1992.
- Acts as a digestive aid, attracting digestive enzymes to break down cooked food
- Although not a complete protein, gelatin contains particular amino acids that help the body utilize more efficiently the complete proteins that are consumed
- Thought to help bone and joint health
- Assists in maintaining skin elasticity due to collagen in gelatin (who needs expensive eye cream?!)
- Used as a source of nourishment for individuals with a weakened system
- A great natural source is preparing bone broth (cooking remaining bones from a chicken, etc.) in some water, vegetables and herbs.
Fallon, Sally and Mary Enig. Nourishing Traditions. Washington, DC: New Trends Publishing, Inc., 2001.