Your body makes DHA from the essential omega-3 fat ALA, which is found in flaxseed, but the conversion from ALA to DHA is not easy if your diet includes trans-fats. Trans-fats are shaped differently than the normal fats and affect how well brain cells communicate; causing low moods as well as many other detrimental effects. Trans fats are found abundantly in margarine and hydrogenated vegetable oils (JIFF "OMEGA 3" PEANUT BUTTER!!!). Trans fats also are created if you fry anything in vegetable oil. This is why all of my recipes call for butter or coconut oil. Saturated fats can withstand heating without changing into a trans fats.
Another option is to consume DHA directly from foods such as pasture fed eggs, sardines, salmon and herring. I suggest every mother-to-be take a quality omega 3 to help stave off the loss of DHA. Quality amounts of DHA has also been shown to increase baby’s IQ scores.
Also, the oxidative damage that comes with age causes a decline in membrane DHA concentrations, which decrease cell communication causing cognitive impairment and depression.
Another factor in our moods is the intestinal flora of our gut...the nervous system actually come from the gut to the brain; in the past scientists thought the nervous system ran the other way. This is why what we put in our stomach is so essential to our mental health. Having healthy intestinal flora; which you can achieve with probiotics and fermented foods, increase our moods and decrease our cravings. To read more on Probiotics and Cravings, check out my book Secrets to Controlling Your Weight Cravings and Mood.
Just Like Sugar is a pre-biotic that helps increase pro-biotics! So BRING on the JUST LIKE SUGAR! Click HERE to find.
1/3 cup butter, softened
1/3 cup Just Like Sugar (or Erythritol and 1/2 tsp stevia glycerite)
2 eggs
1 tsp vanilla extract
1 3/4 cups peanut flour
2 tsp aluminum free baking powder
1/2 cup chopped ChocoPerfection Bar
1 egg yolk, beaten
1 TBS water
Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper. In a large bowl, cream together the butter and sweetener until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the peanut flour and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts (if desired). Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk.
Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes. Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container. Makes 12 servings.
NUTRITIONAL COMPARISON:
Using white flour and sugar = 187 calories, 8.5g fat, 3g protein, 24 carbs, 0.8 fiber
Using Peanut flour and erythritol/stevia = 65 calories, 6g fat, 2g protein, 1.5 carbs, 1.1 fiber
