This is just a mishmash of interesting food items … enjoy and/or learn!
50 Shades of Chia Pudding: A Diabetes Breakfast Revolution by Adam Brown of diaTribeLearn, 24 August 2018. It’s good stuff!
As I shared in Bright Spots & Landmines, chia pudding is an awesome diabetes breakfast: little impact on blood sugar, super filling, three minutes to make without cooking, under $0.60 per meal, infinitely customizable, tasty (when you find a combination you like), and yes – even “life changing.” Simplifying breakfast – which is almost certainly the hardest meal of the day for blood sugars – can be transformative.
Over the past year, we’ve learned how diaTribe readers make chia pudding in their own clever ways. This article organizes more than 50 tips and tricks into a single, choose-your-own adventure guide to making chia pudding with new “bases” and “toppings.” It’s like the Chipotle approach, but re-applied to my favorite breakfast: Chia-potle?
Read more, including Bases, Toppings, Flavorings: 50 Shades of Chia Pudding: A Diabetes Breakfast Revolution
Tender, Fluffy Biscuits Without a Drop of Butter or Flour? Yes, Please. was posted on food52.com by Ella Quittner, 16 August 2018. I haven’t tried these yet but they sound DELICIOUS! If you try them, please let me know!
To say that Sweet Laurel Bakery’s dairy-free, grain-free Southern-style biscuits are delicious is an understatement—to say that they’re so fluffy and “buttery” that I’d like to cut open a whole batch of them to use as pillows gets closer to the reality of the situation. And to say that they’re more tender than even the most heart-filled Pete Davidson/Ariana Grande emoji exchange would be to paraphrase a text message I sent my mom last night at 1 a.m.
Interestingly, the technique behind Sweet Laurel’s biscuits comes from taking their favorite classic biscuit recipe, and just swapping in grain-free, dairy-free ingredients, like almond flour, coconut butter, and coconut yogurt. Two main steps in the dough process are integral to the tenderness of the final product:
- Chilling the coconut oil and butter and cutting it into the almond flour so it’s pea-sized, rather than fully combined, which (like with standard pie dough) facilities flakiness.
- Folding the formed dough over on itself as if laminating it three times creates layers to puff up in the oven, which sets the biscuits up for maximum fluffiness.
The buttery quality I mentioned (okay, swooned over dramatically) comes from the combination of three different fat sources: coconut butter, coconut oil, and coconut yogurt. This trio confers a distinct coconutty-edge, which allows the biscuits’ flavor profile to transition nicely from savory to sweet.
Read more: Tender, Fluffy Biscuits Without a Drop of Butter or Flour? Yes, Please.
Oopsie Bread Rolls Keto Cloud Bread Recipe was posted on LowCarbYum.com, 25 July 2018 … looks, well, yummy!!!
A low carb ketogenic diet doesn’t have to eliminate bread. These egg fast friendly oopsie bread rolls have only 0.6g total carbs each. And, you’ll love this keto cloud bread!
Oopsie Bread Rolls and Keto Cloud Bread recipes are all over the internet. I found this recipe at Food.com, but it wasn’t in the correct ratio for an egg fast.
Read more: Oopsie Bread Rolls Keto Cloud Bread Recipe
Your Spit Might Help You Learn to Eat Your Greens by Livia Albeck-Ripka, in the Trilobites Section of The New York Times, 20 August 2018, for those who just don’t love greens. Here’s why and what to do about it! It’s all about your saliva!
The study, presented at an American Chemical Society meeting this week, found that when people were repeatedly exposed to bitter compounds in cocoa, their saliva changed to produce proteins that rendered the flavor of those compounds less bitter.
“Bitter taste tends to be rejected,” said Cordelia A. Running, an assistant professor in food and nutrition science at Purdue University in Indiana, and the study’s lead researcher. But, “this is something you might actually be able to change about yourself biologically.”
Read more: Your Spit Might Help You Learn to Eat Your Greens
Too much carbohydrate in the diet is bad, but too little may be unhealthy as well, researchers reported.
In a pooled meta-analysis of eight cohort studies that included more than 400,000 participants, a high-carb diet (more than 70% of energy from carbs) was associated with increased mortality risk (hazard ratio 1.23; 95% CI 1.11-1.36). But a low-carb diet (less than 40% carbs) was associated with nearly the same mortality risk increase (HR 1.20; 95% CI 1.09-1.32), according to a research team led by Sara Siedelmann, MD, of Brigham and Women’s Hospital in Boston.
A diet in which 50%-55% of total energy came from carbohydrates was associated with minimal mortality risk, Siedelmann’s group reported online in The Lancet Public Health.
“Our findings suggest a U-shaped relationship between life expectancy and overall carbohydrate intake, in which lifespan is greatest among people with 50%-55% carbohydrate intake, a level that might be considered moderate in North America and Europe but low in other regions, such as Asia,” the study authors wrote.