I just received this awesome email from a client:
"Going to gluten-free/sugar-free was very daunting at first. If someone told me, "You need to go gluten and sugar free" and sent me on my way, I would be completely lost. Your cookbook has made it so so easy to do! I won't lie, I've had days where I ate a piece of pizza or had birthday cake. But they are far and few between and I've found that I feel like crap after that. I've noticed that the days my son eats a protein dinner and a protein breakfast, our morning routine is easier and there are fewer meltdowns. I've also noticed a difference in his daily "report" from daycare. It's been great for our family and my husband's enjoyed most of what I've made. I find that I spend a ton of time in the kitchen, but I feel really good knowing I'm making healthy food for myself and my family."
Why we should NEVER consume these types of boxed food items:
Ingredients: Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean and/or Cottonseed Oil, Corn Starch, Modified Corn Starch, Dried Corn Syrup, Citric Acid, Salt, Lemon Juice Solids, Baking Soda, Whey, Natural and Artificial Flavor, Color Added. Freshness Preserved By Bht.
The trans fats that result from man-made hydrogenation methods have been proven to act as "decoys" that our body’s cells uses in place the healthy fats it needs. Since trans fats are not chemically active and evolutionary wise, quite new to our body, our cells don’t know what to do with them. So they act as metabolic massacres.
They have 3 main issues:
1. Trans fats reduce cellular integrity. This will affect the:
a. Digestive tracts causing digestive issues
b. Lungs, causing asthma
c. Internal cells, causing allergies
When this happens the digestive tract, lungs and internal cells start to allow undigested foods, viruses, and even potential carcinogens into the bloodstream. Undigested proteins causes antibodies to produce, which begin to attack similar proteins native to the body! This will cause autoimmune diseases, as well as allergies and inflammation.
2. Trans fats (Yes, Jiff Peanut Butter! And Coffee Mate!) cause you to eat 6 times as much as you ordinarily would! This happens because the body needs chemically active essential fatty acids. Our body can’t make them, we must consume them. Essential fatty acids are needed for a healthy central nervous system, hormones, brain cells, membranes as well as other organs of our body. When this begins to happen this causes obesity, diabetes and heart disease. Dr. Johana Budwig was way ahead of her time when she proved that trans fats were causing extreme harm to our body in 1950’s!!! She was silenced by the food producers.
3. When the cells reliability, the cell membranes can’t interact as they should; therefore, the immune system gets confused. Every cell in our body has essential fatty acids and proteins on the outer walls that aid as little helpers for the immune system. They identify what is good and bad for your body and cells. But if we ingest trans fats, the “little helpers” are replaced by trans fats and they are no longer present to help out the immune system…enter autioimmune diseases.
"Going to gluten-free/sugar-free was very daunting at first. If someone told me, "You need to go gluten and sugar free" and sent me on my way, I would be completely lost. Your cookbook has made it so so easy to do! I won't lie, I've had days where I ate a piece of pizza or had birthday cake. But they are far and few between and I've found that I feel like crap after that. I've noticed that the days my son eats a protein dinner and a protein breakfast, our morning routine is easier and there are fewer meltdowns. I've also noticed a difference in his daily "report" from daycare. It's been great for our family and my husband's enjoyed most of what I've made. I find that I spend a ton of time in the kitchen, but I feel really good knowing I'm making healthy food for myself and my family."
Why we should NEVER consume these types of boxed food items:
Ingredients: Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean and/or Cottonseed Oil, Corn Starch, Modified Corn Starch, Dried Corn Syrup, Citric Acid, Salt, Lemon Juice Solids, Baking Soda, Whey, Natural and Artificial Flavor, Color Added. Freshness Preserved By Bht.
The trans fats that result from man-made hydrogenation methods have been proven to act as "decoys" that our body’s cells uses in place the healthy fats it needs. Since trans fats are not chemically active and evolutionary wise, quite new to our body, our cells don’t know what to do with them. So they act as metabolic massacres.
They have 3 main issues:
1. Trans fats reduce cellular integrity. This will affect the:
a. Digestive tracts causing digestive issues
b. Lungs, causing asthma
c. Internal cells, causing allergies
When this happens the digestive tract, lungs and internal cells start to allow undigested foods, viruses, and even potential carcinogens into the bloodstream. Undigested proteins causes antibodies to produce, which begin to attack similar proteins native to the body! This will cause autoimmune diseases, as well as allergies and inflammation.
2. Trans fats (Yes, Jiff Peanut Butter! And Coffee Mate!) cause you to eat 6 times as much as you ordinarily would! This happens because the body needs chemically active essential fatty acids. Our body can’t make them, we must consume them. Essential fatty acids are needed for a healthy central nervous system, hormones, brain cells, membranes as well as other organs of our body. When this begins to happen this causes obesity, diabetes and heart disease. Dr. Johana Budwig was way ahead of her time when she proved that trans fats were causing extreme harm to our body in 1950’s!!! She was silenced by the food producers.
3. When the cells reliability, the cell membranes can’t interact as they should; therefore, the immune system gets confused. Every cell in our body has essential fatty acids and proteins on the outer walls that aid as little helpers for the immune system. They identify what is good and bad for your body and cells. But if we ingest trans fats, the “little helpers” are replaced by trans fats and they are no longer present to help out the immune system…enter autioimmune diseases.
If you are interested in other common foods that can damage our cells, contact me at mariamindbodyhealth@gmail.com to watch a recording of my FOOD, MOOD, WEIGHT LOSS and ENERGY presentation for only $25.
"HEALTHIFIED" LEMON BARS
CRUST:
3/4 cup blanched almond flour
1/4 cup coconut flour
1/2 cup coconut oil or butter
1/2 cup Swerve (or erythritol and 1 tsp stevia glycerite)
1/2 tsp Celtic sea salt
CRUST: Preheat oven to 325 degrees F. Grease a square glass pan. In a medium bowl, mix ingredients. This will be a thick cookie crust; press onto bottom of pan. Place in oven to pre-bake the crust. Bake for 15 minutes or until lightly golden brown. Remove from oven and set aside to cool.
FILLING:
3 large eggs
1/2 cup Swerve (or erythritol and 1 tsp stevia glycerite)
1/2 tsp aluminum free baking powder
1/4 tsp Celtic sea salt
4 TBS lemon juice
In a medium bowl, beat the ingredients for the filling until well combined. Pour the mixture evenly over the pre-baked crust and bake again for about 15-20 minutes or until set. Let cool. Store in fridge or freezer in an airtight container. Makes about 16 bars.
NUTRITIONAL COMPARISON (per bar)
Tradidional Lemon Bar = 160 calories, 8g fat, 1.9g protein, 19g carbs, trace fiber
"Healthified" Lemon Bar = 112 calories, 10g fat, 3g protein, 2.5g carbs, 1.2g fiber
"HEALTHIFIED" LEMON BARS
CRUST:
3/4 cup blanched almond flour
1/4 cup coconut flour
1/2 cup coconut oil or butter
1/2 cup Swerve (or erythritol and 1 tsp stevia glycerite)
1/2 tsp Celtic sea salt
CRUST: Preheat oven to 325 degrees F. Grease a square glass pan. In a medium bowl, mix ingredients. This will be a thick cookie crust; press onto bottom of pan. Place in oven to pre-bake the crust. Bake for 15 minutes or until lightly golden brown. Remove from oven and set aside to cool.
FILLING:
3 large eggs
1/2 cup Swerve (or erythritol and 1 tsp stevia glycerite)
1/2 tsp aluminum free baking powder
1/4 tsp Celtic sea salt
4 TBS lemon juice
In a medium bowl, beat the ingredients for the filling until well combined. Pour the mixture evenly over the pre-baked crust and bake again for about 15-20 minutes or until set. Let cool. Store in fridge or freezer in an airtight container. Makes about 16 bars.
NUTRITIONAL COMPARISON (per bar)
Tradidional Lemon Bar = 160 calories, 8g fat, 1.9g protein, 19g carbs, trace fiber
"Healthified" Lemon Bar = 112 calories, 10g fat, 3g protein, 2.5g carbs, 1.2g fiber
