All posts in Grains and Sugar

Real Reasons to Remove Sugar from the Pantry

By | January 7, 2014

Our bodies need sugar. In fact every cell in the body (including our precious brain cells) require  sugar (glucose) for healthy function. Americans, on average, who eat a “typical” American diet consume about three pounds of sugar (and/or artificial sweeteners) each week. So … we should all be geniuses, right? Seriously, though, we have a major Read More

How to Prepare Grains (With Adaptation Method)

By | December 9, 2011

Image by Jayne and D We’ve now addressed the issue of grains being good or bad, and why we want to prepare grains by sprouting, soaking, or souring.  But how do we do this?  What about recipes we already use– how do we adapt them? Sourdough I’m starting with this because it’s not my specialty and I don’t have Read More

Are Grains Good or Bad?

By | December 2, 2011

  Image by Jayne and D I’ve talked a whole lot about grains on here — going grain-free, eating grains again, sprouting them, soaking them, and so on.  I haven’t even gotten down to the nitty-gritty, though: are grains good or bad?  What do you do with them if they’re good…and why?  Today we’ll look at the Read More

Monday Health & Wellness: Sugars and Sweeteners

By | May 23, 2011

Image by feserc Recently, we watched the movie Supersize Me.  I know, not exactly a new movie (I believe it came out in 2003).  There were so many issues in the movie that I could discuss, it was hard to pick just one.  They talked about ” fat” as being the major problem very often Read More

Tips for Baking with Sprouted Grains

By | October 19, 2010

Image Credit *Psst…this week marks the beginning of the Holiday Progressive Dinner!  This week Wardeh at GNOWFGLINS is hosting the soup course, so head over for awesome holiday soup recipes!* If you’ve been around for awhile, you know that I sprout my grains.  Doing so increases their nutritional content while reducing phytic acid (an anti-nutrient).  Read More


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