Author Archives: Alice

About Alice

I've milled and baked with whole grains for many years, because whole grains are delicious, and white flour is missing the nutrition that protects you from cancer, stroke, heart disease, diabetes and many other diseases. Plus it's a good emergency food.

Why Industrial food can never be as good as what you make at home

Posted on April 11, 2013 by

Michael Moss, author of “Salt Sugar Fat: How the Food Giants Hooked Us“, doesn’t believe commercial food can ever be healthy, because corporations must make profits for shareholders, and the way they do that is finding your “bliss point” with … Continue reading →

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Pulses, a.k.a. Legumes (Beans & Lentils)

Posted on April 11, 2013 by

What are pulses? Dry seeds (so green peas and green beans are vegetables, not pulses) Some common pulses you eat: Lentils and beans (Kidney, pinto navy, lima, chickpea (garbanzo) Pulses are great because the nutrition they provide help you maintain … Continue reading →

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Where to buy Whole Grains, Beans, Lentils, Seeds, Split Peas

Posted on April 10, 2013 by

This is for the San Francisco Bay Area mainly (though national chains Costco, Whole foods, and Safeway are listed below). If you comment on what is available in your local stores, I’ll add that to a national section if I … Continue reading →

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Where to buy Flour: Whole Grain, Bean, Corn, Nut, etc.

Posted on April 10, 2013 by

Right now this list is for the San Francisco Bay Area — if I get enough comments with information for your town and state I’ll build another national section Black: Whole grain flour    Red: Bean or lentil     Green: Nut or … Continue reading →

Posted in Flour, Where to Buy | 2 Comments

Nutrient Balance of Vegetables

Posted on January 24, 2013 by

You can see Swiss Chard, Green Beans, Corn, potatoes, lentils, split peas in Overview of the Nutrient Balance Indicator at NutritionData Leafy and Salad vegetables                90 Brussels sprouts raw 1 cup 88 g … Continue reading →

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Why you can’t survive on only swiss chard

Posted on January 24, 2013 by

Part 1: How to interpret the Nutrient Balance Indicator Very few foods contain all the essential nutrients; and the ones that come close don’t provide enough calories — that’s why you need to eat a variety of food. These visual … Continue reading →

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Leading causes of Disability Adjusted Life Years (DALY)

Posted on January 21, 2013 by

In North America, these are the leading causes of DALY (defined in Diet and having a long and disability-free life): Leading causes of disability-adjusted life years (DALY)  2010 North America Global Heart disease (ischaemic) 1 1 COPD chronic obstructive pulmonary … Continue reading →

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American risks factors of premature death and disability (DALY)

Posted on January 21, 2013 by

The table below is derived from the World Health Organization’s “Global Burden of Disease 2010”. Diet and having a long and disability-free life explains what a DALY is at greater length. Disability-adjusted life years (DALY) Risk Factors.  DALY = years of … Continue reading →

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Diet and having a long and disability-free life

Posted on January 15, 2013 by

I’d never even heard that nuts and seeds were so essential to a long and disability free life.  To prevent heart disease, it outranked being a couch potato, and eating enough fruit, vegetables, and whole grains!  And it was 8th … Continue reading →

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Whole Grain Classes: Chips, crackers, and really quick quick breads

Posted on January 7, 2013 by

Below is what a typical four-hour class includes.  I provide the baking equipment and supplies to make two quick breads and 2 to 4 kinds of chips and crackers (this depends on oven space).  We can make it a potluck … Continue reading →

Posted in Classes | 6 Comments