Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
It’s Monday – and time for another Real Food Quote Monday (RFQM). Today, I’m continuing to share from Dr. Mary Enig’s and Sally Fallon’s book, “Eat Fat, Lose Fat.” In Chapter 2, their goal is to debunk the lipid hypothesis through answering four questions – or as they put it, exploding four myths. In today’s post, we’ll address the third myth: do high fat foods raise cholesterol?
It’s Monday – and time for another Real Food Quote Monday (RFQM). Today, I’m continuing to share from Dr. Mary Enig’s and Sally Fallon’s book, “Eat Fat, Lose Fat.” In Chapter 2, their goal is to debunk the lipid hypothesis through answering four questions – or as they put it, exploding four myths. In today’s post, we’ll address the second myth: does high cholesterol cause heart disease?
It’s Monday – and time for another Real Food Quote Monday (RFQM). Today, I’m continuing to share from Dr. Mary Enig’s and Sally Fallon’s book, “Eat Fat, Lose Fat.” In Chapter 2, their goal is to debunk the lipid hypothesis through answering four questions – or as they put it, exploding four myths. In today’s post, we’ll address the first myth: do high fat foods cause heart disease?
It’s Monday – and time for another Real Food Quote Monday (RFQM). Today, I’m sharing a few paragraphs from Dr. Mary Enig’s and Sally Fallon’s book, “Eat Fat, Lose Fat.” The topic is saturated fats, at the beginning of Chapter 2, where Dr. Enig and Sally Fallon set the stage by pointing out where dietary conventional wisdom has gone wrong for the last four decades.
Another Real Food Quote Monday (RFQM), another Q & A… This question comes from a reader, Tiffany. She asks, “I was hoping you could explain about the proteins in beans and legumes. I’ve heard some vegetarian friends say you have to have a grain with your beans to make a complete protein out of the nutrients. It just doesn’t jive. If the nutritional content is 9g protein per serving, isn’t that what’s there?”
How do you know if your sponge is ready? How do you know if you’ve added enough flour to your dough? I’m sharing these two tips in today’s Real Food Quote Monday (RFQM). They come from a 19-page, $3 booklet called “Simple Sourdough” by Mark Shepard. While the book isn’t heavy on details, it does a good job of introducing the basic sourdough bread process.
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