I learned SO MUCH earlier this year while working through the Truth About Fat series and I’ve been sitting on pins and needles, anxiously waiting with excitement for the next series – AND IT’S FINALLY HERE! I’m excited to officially kick off the next series – Candid Carbs – a series through carbohydrates in Nourishing Traditions.
Does your body ever crave a big bowl of pasta, or feel the need for a piece of bread (with butter!) even though you’ve eaten a plate full of meat and veggies?
Or what about that hanckerin’ for “something sweet” that comes around 4pm… and then again just when dinner clean-up is complete?
Carbohydrates cover a large spectrum of our daily diet – oatmeal or biscuits for breakfast, sandwiches for lunch, a variety of rice, pasta and other grains for dinner… and this doesn’t even touch the myriad of sweets going on in our house at any given time (another chocolate cake is calling my name!).
Processed carbohydrates are in expensive and many families (unknowingly) rely on carbohydrates to make ends meet. 64¢ for a pound of white rice coupled with 78¢ spent on a pound of pinto beans and you’ve got some frugal meals with a fair bit of nutrition (thanks to the beans).
At the other end of the spectrum you have families who avoid carbohydrates because of serious illness, or even suffer from unpleasant side effects.
Sally Fallon address carbohydrates next in Nourishing Traditions, but she also offers additional insight later on the book. There are a hidden gem pages tucked away among her recipes that were just as interesting as the front section! And I almost overlooked them!
When you add it all up, the topic of carbohydrates is huge. I’ve been jotting down ideas and notes for a couple months now and there’s easily 30 bullet points that I want to discuss.
I’ve broken this very big topic down into two smaller chunks so we can go through each thoroughly, educate ourselves and begin to integrate small changes into our routines so that we’re not biting off more than we can chew. By the time the series is over, we’ll be improving not just what we eat, but how we eat it.
We’ll discuss the sweet side of carbohydrates later, but first up is the starchy side, covering everything from flour to rice to pasta to grains. Here are some of the questions we’ll definitely address (because I want answers!):
- What is a carbohydrate?
- How does the body process carbs?
- What’s the difference between refined (white) and unrefined (whole) grains?
- Is there a relationship between carbs (either starches and/or sweets) and tooth decay?
- What is “fortification?” What is “bromated?”
- Does bleached flour really contain bleach?
- Is there a right or wrong way to eat grains?
- What’s the deal with soaking and sprouting? Is it really necessary?
- If so, how do we allow time for soaking when life is busy enough as it is?
That is just a rough outline of course, and there will be MUCH more information included within each of those questions – 30 bullet points, remember? I’m also curious about white vs. brown rice, whether using honey instead of sugar is really that much better for you, and most importantly – how am I supposed to make cookies when all those “natural” sugars are so darn expensive?!
I’m sure you guys have questions about carbs too. My mom asked on Facebook why wheat is making her feel bloated and icky after meals, even though she doesn’t have any allergies and isn’t celiac. I’ve noticed myself that eating a few chocolate chip oatmeal cookies (with the coconut oil and wheat flour substitution I mentioned on Facebook) makes my tummy a bit upset later. Is it the wheat? The sugar? Both? Neither?
Nourishing Traditions has some recipes that will fall under the carbohydrate series too, so we’ll start seeing more of those on a regular basis. Some of the recipes look a bit “iffy”… as in I’m not sure my family will eat them. I have no doubt buttermilk pancakes will be a winner, but yogurt pizza dough? Do you think my East Coast pizza-loving husband will notice? I’ll share which recipes we’re incorporating into our regular meal plans, as well as the recipes we aren’t, and how we’re doing it all within our meager $330 monthly grocery budget. Come join me!