This is one I fell for myself a few years back. So many vegans and raw foodists rave about agave that I didn’t really stop and think it could be too good to be true. Agave is a super sweet liquid that is often touted as the “healthy” or “low GI” alternative to sugar. A lot of research has confirmed that it’s hardly any better than high fructose corn syrup. Agave is also mostly highly processed, and super high in fructose.
What should we eat instead? Raw Honey, Maple Syrup, Date paste, Stevia, Coconut sugar, Yacon and Molasses...These are all great alternatives, make sure they are pure and good quality with no added ingredients.
An ancient relative of wheat, Spelt is a wonderfully nutritious and ancient grain with a deep nutlike flavor. It has a higher water solubility that helps your body easily absorb its protein, vitamins and minerals. It offers a broader spectrum of nutrients compared to many of its relatives from the wheat family. It is an excellent source of manganese, and a good source of protein, copper, and zinc.
Spelt is better tolerated in the body then any other grain. Allthough it contains gluten, some Celiac patients and most wheat intolerant people find it non-problematic.
You can cook the grain like risotto, toasting then adding stock, then simmering until completely cooked. There are also lots of different spelt pastas on the market (you will find them in Organic food stores) . You can also use Spelt flour to replace wheat flour in all your baking recipes. It is much lighter on the digestion and the taste is very similar so your recipes won't taste very different.
NTERESTING FACT: Did you know that pasta cooked 'al dente' has a lower glycemic Index than fully-cooked pasta? The term 'al dente' literally means 'to the tooth', and can be best translated as 'chewy'. It is a pasta that is boiled just to the point of being cooked through, and remains firm. Al dente pasta resists the effects of digestive enzymes more than regular cooked pasta and so breaks down slower in your body, and as a result has a lower glycemic index.
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