Book Reviews: Why I Write Them, How I Find Them

Posted on September 30, 2013 by

I’ve read thousands of mainly non-fiction books over the past 40 years. Why I write Book Reviews I write book reviews for a number of reasons — to give my brain a “workout”, as a source of information for my … Continue reading →

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Where to buy baking half sheets and silicone mats

Posted on September 29, 2013 by

Baking sheets: half sheets 13″ x 18″ A good baking sheet is heavy so it doesn’t warp in the oven.  It will last a lifetime.  My recipes are designed for a half-sheet, which is 13 x 18 inches. Now and … Continue reading →

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Processed Food is Killing You: Cook At Home

Posted on August 29, 2013 by

30 Reasons why the Food Giants CAN’T get rid of Salt, Sugar, and Fat  A book review by Alice Friedemann of Michael Moss’s “Salt, Sugar, Fat. How the Food Giants Hooked Us”. When the food industry talks about you, the … Continue reading →

Posted in Book Reviews, Nutrition Stolen, Sugar in Food, White Flour | 1 Comment

Book Review of “Paleofantasy: What Evolution really tells us about sex, diet, and how we live”

Posted on July 23, 2013 by

Alice Friedemann’s review of: Marlene Zuk. 2013. Paleofantasy: What Evolution really tells us about sex, diet, and how we live. My first introduction to Evolutionary Psychology was “The Adapted Mind” which posited we’re unhappy because of the tremendous difference between … Continue reading →

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Store-bought crackers cost 6 to 20 times more expensive than home-made

Posted on July 12, 2013 by

You can make a pound of whole wheat crackers for 85 cents, and into the oven in less than 5 minutes using recipes from Crunch! Whole Grain Artisan Chips and Crackers. If you buy the crackers listed below at the … Continue reading →

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Doctor Kracker 100% Whole Wheat Crispbreads

Posted on July 10, 2013 by

Here’s what I don’t like about this particular crispbread / cracker: 1)      12 g of whole grain per 22 g serving – that means only a little over half is whole grain, the other 10 g is mainly sugar.  If … Continue reading →

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Carbohydrate & Fat quality, Salt

Posted on May 25, 2013 by

Below is a chart from “Components of a cardioprotective diet: new insights” by Dariush Mozaffarian at Harvard University, Associate Professor of Medicine and Epidemiology in the departments of Departments of Epidemiology and Nutrition.  It gives you a good idea of … Continue reading →

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Outrageous: experts who say whole wheat flour no better than White Flour?

Posted on May 22, 2013 by

Bread is called the staff of life because it has more nutrients per weight that fruit, vegetables, meat, milk, and potatoes. Whole wheat flour is better than refined white flour for four reasons according to Dr. Dariush Mozaffarian, Associate Professor … Continue reading →

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Michael Pollan on fiber and how gut bacteria affect our health

Posted on May 19, 2013 by

Michael Pollan. May 15, 2013. Some of My Best Friends are Germs. New York Times. In this article, Pollan explores the new science of how our gut flora influence our health.  A lot is unknown at this point, but it … Continue reading →

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Corn chips with blue corn or masa harina flour

Posted on May 17, 2013 by

The 2nd edition (print version) of Crunch! Whole Grain Artisan Chips & Crackers has a much better corn chip recipe than the 1st edition, since I found out that additional kinds of flour helped to make them shrink less and … Continue reading →

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