How to Permanently Reverse Non-Alcoholic Fatty Liver Disease Naturally?

 

Click on Here to Find Out How You Can Melt Away Your Liver Fat & Restore Your Liver to Its Full Health & Vitality

Permanently Reverse Non-Alcoholic Fatty Liver Disease Naturally -Nonalcoholic Fatty Liver Disease: Not What, But How We Eat

The food we eat is important for health, but often the way we prepare food can be equally important.

The Saudi Journal of Biological Sciences just published a study comparing how different cooking methods affect non-alcoholic fatty liver disease.

The authors of the new study deliberately put a group of rats at risk of NAFLD by feeding them a high-cholesterol diet.

They fed another group of rats a normal diet.

In addition to these diets, they gave them a daily dose of boiled, fried, or grilled shrimp powder to see what effect it had on their cholesterol levels and their development of NAFLD.

Shrimp was an interesting choice, as it contains 80 percent more cholesterol than most other seafoods do. As such, many people believe that it is not as healthy as fish types with lots of omega-3, like mackerel, tuna, salmon, anchovies, herring, and so forth.

This belief is not backed up by research at all, as all studies that have examined the effects of shrimp on cholesterol have found that it reduces bad cholesterol and increases good cholesterol.

Consequently, feeding rats that are already on a high cholesterol diet a type of fish that is meant to reduce bad cholesterol is a good way to compare preparation methods.

In the first part of the study, they compared the effects of the preparation methods on the fat composition of the shrimp meat itself.

Interestingly, only frying in sunflower oil reduced the amount of saturated fats and cholesterol in the shrimp meat. It also increased omega-6 fat and reduced omega-3 fat. The latter two changes almost certainly make the meat unhealthier than it would otherwise have been, while the reduction in saturated fat is probably a good thing.

When they examined the rats after having fed them one of the three types of shrimp, they found that the grilled and boiled shrimp were substantially healthier, even though they contained more cholesterol than the fried shrimp.

Most importantly, they reduced bad cholesterol and fat in the blood and reduced the amount of fat and cholesterol that accumulated in the liver of the rats. Those who ate the shrimp fried in sunflower oil did not experience these benefits.

The boiled and grilled shrimp also improved their glucose and insulin tolerance, lowered their fasting glucose scores, and helped them lose some weight, compared to the rats who ate the fried shrimp.

Therefore, this study serves as another reminder that frying food that is supposed to be healthy can ruin its health properties and that boiling, grilling, and probably steaming, too, are healthier preparation methods.

Permanently Reverse Non-Alcoholic Fatty Liver Disease Naturally – But if you already suffer from fatty liver disease, you must do more than change your cooking methods. Here is how hundreds of readers have completely reversed their fatty liver using simple lifestyle changes…

Permanently Reverse Non-Alcoholic Fatty Liver Disease Naturally -Nonalcoholic Fatty Liver Disease is Caused by this Common Food

Nonalcoholic fatty liver disease is becoming increasingly common at exactly the same time as our consumption of one specific food item has skyrocketed.

This is unsurprising to medical scientists, who have just demonstrated in the journal Nature Metabolism why exactly this is the case.

This should be the first food item you reduce or cut out if you want to cure your NAFLD.

The authors of this study wondered about the exact nature of the connection between Nonalcoholic fatty liver disease (NAFLD) and fructose for several good reasons.

1. In recent decades, studies have shown that fructose is two to three times stronger at producing fat in the liver than glucose.

2. With the invention of high fructose corn syrup, a cheap sweetener added to a wide variety of foods and beverages on supermarket shelves, our consumption of fructose has soared in the past few decades.

But while we know that excessive fructose intake increases the risk of developing NAFLD, researchers are unsure why this is the case.

These scientists wanted to know whether fructose exercised its harmful effects directly on the liver, or whether it worked by causing systemic inflammation by breaking the linings of our intestines.

They conducted their study on mice in two steps: they first fed the mice a high-fructose diet and then examined what happened in their intestines and livers.

Consistent with their hypothesis, they noticed that the excessive breakdown of fructose in the mice’s intestines reduced the production of proteins that maintained their intestinal walls.

This caused their gut bacteria and the products of those bacteria to leak into their blood, in turn causing a systemic and chronic inflammatory condition called endotoxemia that has been found in both humans and animals with NAFLD.

They also noticed that the products of the gut bacteria increased the production of inflammatory chemicals and promoted the conversion of fructose to fat in the livers of the mice.

When they stimulated a production of the protein that preserved the mice’s intestinal walls and thereby prevented them from being destroyed, they no longer developed NAFLD, even when they were fed high-fructose diets.

Permanently Reverse Non-Alcoholic Fatty Liver Disease Naturally – So you see: cutting down on fructose is only one piece of the puzzle to cure NAFLD. Other parts involve building up the gut walls and further steps, as we explain here…

Permanently Reverse Non-Alcoholic Fatty Liver Disease Naturally – The Best Treatment for Fatty Liver Disease Revealed

Nonalcoholic fatty liver disease (NAFLD) is fast becoming the chief cause of cirrhosis of the liver and the primary reason for liver transplants in the 21st century, having replaced alcohol as the main cause of liver destruction.

Researchers have just published an important study in the journal Alimentary Pharmacology and Therapeutics that identifies the most effective treatment for this serious disease.

The only treatment that is currently prescribed by doctors for NAFLD is a combination of physical exercise and weight loss.

Weight loss of at least seven percent is considered to be the most important endpoint of the treatment.

But a team of Irish scientists wondered about the role of aerobic exercise in the treatment of NAFLD and set out to examine it.

Their study subjects, some of whom had been diagnosed with NAFLD, followed a 12-week aerobic exercise program.

The researchers tested their livers through biopsies before commencing this program, after its completion, and again at 12 and 52 weeks after completion.

The exercise program reduced liver fibrosis (scarring) and hepatocyte ballooning (liver cell death) by one category in 58 and 67 percent of subjects, respectively.

The intervention group was also fitter by the end of the aerobic exercise program, measured by a standard maximal oxygen consumption test.

Their study subjects, some of whom had been diagnosed with NAFLD, followed a 12-week aerobic exercise program.

The researchers tested their livers through biopsies before commencing this program, after its completion, and again at 12 and 52 weeks after completion.

The exercise program reduced liver fibrosis (scarring) and hepatocyte ballooning (liver cell death) by one category in 58 and 67 percent of subjects, respectively.

The intervention group was also fitter by the end of the aerobic exercise program, measured by a standard maximal oxygen consumption test.

The fittest participants showed the largest improvement in their liver health.

The crux of the study is that none of their participants actually managed to lose seven percent of their body weight, let alone the 10 percent that some specialists demand.

Moreover, the improvements were larger than those seen in NAFLD patients in previous studies that had lost this amount of body weight.

Therefore, it seems as if aerobic exercise is a better treatment for NAFLD than weight loss is.

Watch this video – How to Treat & Reverse A Fatty Liver | Exercise & Diet Methods for Non-Alcoholic Fatty Liver Disease

Permanently Reverse Non-Alcoholic Fatty Liver Disease Naturally –  But the most effective method to permanently cure NAFLD is to consume food that directly burns liver fat, as I explain here…

This post is from the Non-Alcoholic Fatty Liver Strategy created by Julissa Clay. She is well renowned within the natural health industry and has produced many effective strategies for people looking for healthier ways to improve their health. 

The Non-Alcoholic Fatty Liver Strategy is your guide to detoxifying and repairing your liver in four weeks. It’s a 100% safe and natural system that focuses on detoxing your liver, correcting your diet and exercises to burn more fat to begin treating non-alcoholic fatty liver disease.

The Non-Alcoholic Fatty Liver Strategy is designed for the everyday person – the person who doesn’t have the time to spend hours at the gym or cooking up elaborate meals. It’s practical and reasonable, offering a natural treatment plan that you can continue with moving forward so you can maintain your new liver health.

To find out more about this program, go to Permanently Reverse Non-Alcoholic Fatty Liver Disease Naturally

9 Most Common Food Allergens and How to Address Them

Click HERE to Discover these 80 Keto-Friendly and Healthy Slow Cooker Recipes

These 9 Food Allergies Are Skyrocketing (Here’s What to Do)

If it seems like food allergies are everywhere these days, well, it’s because they are. From 1997 to 2011, food allergies among children have increased by 50 percent, with many children having more than one allergy.

An estimated 15 million Americans have food allergies, with nearly 6 million of those being younger than 18 years old. That breaks down to one in every 13 children having a diagnosable allergy to one or more foods.

Why Are Food Allergies Increasing?

With the rapid increase of allergens, especially in children, it definitely makes one wonder what’s causing the epidemic of allergic food reactions. Has food changed? Have our genetics started to break down? What causes food allergies anyway?

A true food allergy is an immune response to a specific food or additive. While more than 90 percent of reactions come from eight different allergens, one in particular – sesame – is on the rise, and of increasing concern. These top nine allergens are:

• Peanuts
• Tree Nuts
• Fish/Shellfish
• Coconut
• Soy
• Wheat
• Milk
• Eggs
• Sesame

Food allergy reactions don’t always have to be life-threatening, but anaphylaxis is certainly a major concern. Less severe reactions can include tingling in the mouth, itching, headache, hives, wheezing, or digestive issues.

Unfortunately, there is no solid answer as to how or why certain people become allergic to specific foods. It is more common in children, and barring anaphylactic allergies, many children have the potential to outgrow some allergens by the time they reach the age of 18. Today, the average child is allergic to approximately four foods, compared to the one or two of years past.

While there isn’t solid data, most scientists agree that not only are the number of people with food allergies increasing, but also the average number of foods to which a single person is allergic to. Today, the average child is allergic to approximately four foods, compared to the one or two of years past.

While researchers can’t agree on one solid reason as to why food allergies are dramatically increasing, theories center around several key ideas which will undoubtedly be the point of more research in the future:

• Microbiome and gut health
• Hygiene factors, such as exposure to allergens topically through broken skin or eczema
• Genetics, i.e. once a person develops an allergy for any reason, they are genetically likely to pass that on to children, even if no previous family history existed
• Environmental factors, like genetically modified foods
• Cell and genetic alterations in response to vaccinations

Bottom line: Food allergies are rising rapidly, but research can’t clearly indicate a definitive cause. As such, food allergies are a major public health concern, especially considering that children seem to be predominantly affected.

The Top 9 Food Allergens

While there are more than 170 documented food allergens, most reactions are due to nine specific foods.

1. Peanuts

The most talked about allergy, peanuts, have gained their reputation for typically producing severe anaphylactic reactions in those who have true IgE allergies to these common legumes. Most people who have a peanut allergy will carry an epinephrine auto-injector, which can provide life-saving treatment in case of exposure.

How to Address a Peanut Allergy?

For most with these allergies, strict avoidance of peanuts and any products containing peanut ingredients is essential. Severe reactions can occur even with mild cross contamination, such as eating a food produced in a facility that also handles peanuts or touching someone who has eaten a peanut food.

Most peanut allergies are lifelong, and children or adults who develop them don’t typically outgrow them, although 20 percent of children with peanut allergies might outgrow them or downgrade the severity of their reaction to exposures.

Recent research indicates that as many as 40 percent of those who have peanut allergies will also have tree nut allergies.

2. Tree Nuts

Tree nuts can be as severe as peanut allergies, and like peanut allergies, they tend to be lifelong, although a recent study showed that about nine percent of children with tree nut allergies will outgrow them by the time they reach adulthood.

The most common tree nut allergens include:

• Walnuts
• Almonds
• Hazelnuts
• Cashews
• Pistachios
• Brazil nuts

How to Address a Tree Nut Allergy?

Individuals with tree nut allergies must avoid topical sources of these as well, including body oils, lotions, hair care products, and soaps. It’s important to note that coconut, nutmeg, water chestnuts, and butternut squash are not tree nuts, and do not need to be avoided by those with tree nut allergies, although coconuts can also cause their own allergic reactions.

3. Coconut

Coconut allergies aren’t nearly as common as peanuts or tree nuts, but those who do have them can experience a wide range of allergic reactions, including rare cases of anaphylaxis.

While coconuts are not tree nuts or legumes, they are members of the palm family. In some cases, people with a coconut allergy will also be allergic to tree nuts or peanuts, or both.

How to Address a Coconut Allergy?

People with coconut allergies need to avoid all coconut products, including oils and topical products that contain coconut oil. They should also take care to avoid peanuts and/or tree nuts if an allergy for either of those is present.

Coconut products are becoming increasingly popular in both foods and personal care products, so it’s important to thoroughly read labels.

4. Shellfish

Shellfish allergens are one of the few food allergies that are more common in adults than in children, and they can worsen over time.

Fish that are included in shellfish reactions are:

• Clams
• Crabs
• Crawfish
• Lobsters
• Mussels
• Octopus
• Oysters
• Scallops
• Shrimp
• Squid

How to Address a Shellfish Allergy?

As with most true allergies, the best way to avoid reactions is to avoid all contact and cross contamination. This can mean that highly allergic individuals must avoid restaurants that prepare any form of shellfish, since cross contamination can present serious reactions.

While the shellfish listed above can all be reactive, people with shellfish allergies aren’t necessarily allergic to all fish, such as salmon or tuna. Those types of fish are entirely different in composition and are not top allergens.

5. Soy

Soybeans are legumes, and while they’re in the same family as peanuts, the two allergies aren’t always linked. Soy allergies are most common in babies and children, but most will outgrow them by age ten. Anaphylaxis reactions to soy are rare.

How to Address a Soy Allergy?

Soy is often found in infant formulas, whether in the form of protein or preservative (as soy lecithin), which might explain the frequency of infant and childhood soy allergies. Soy lecithin, soybean oil, and soy flour are found in most commercially produced food products, even natural and organic ones.

Truly allergic individuals need to vigilantly read labels and avoid any type of soy product. This can lead to essentially ridding the diet of most processed and packaged foods. Individuals with soy allergies tend to thrive well on a Paleo diet, which eliminates soy and processed foods anyway.

6. Wheat

Wheat is a common childhood allergy, and in some cases, can be outgrown before reaching adulthood. Wheat allergy is rarely anaphylactic, but in some cases it can be.

Wheat allergy and celiac disease are different reactions entirely. A wheat allergy is an immune response to the protein found in the grain, whereas celiac disease is a small intestinal reaction to gluten that causes severe damage to the digestive tract.

Both involve the immune system, but in celiac disease, most of the reactive damage takes place in the digestive system only, whereas a wheat allergy can immediately have a whole body reaction.

How to Address a Wheat Allergy?

Wheat products are found in many processed foods, and cross-reactive wheat products include barley, rye, and many other grains that have contact with wheat during the manufacturing process.

Thankfully, in today’s gluten-free friendly society, it’s easy to swap wheat products for safe ones. Paleo flours, such as cassava and almond, replace wheat flour in recipes one-for-one. If a nut allergy is also present, almond should be avoided, but cassava is type of root vegetable that doesn’t contain any top allergens and is safe for most allergic individuals.

Many sauces contain hidden sources of wheat, so when a wheat allergy is present, it’s best to make most things at home from scratch. Tapioca and arrowroot powders work perfectly to thicken sauces, and are both gluten-free and Paleo.

7. Cow’s Milk

Cow’s milk allergy is one of the most common allergies in infants and young children.

A cow’s milk allergy is different from lactose intolerance. Lactose intolerance involves difficulty digesting lactose and usually results in digestive upset and less severe symptoms, whereas a true dairy allergy can result in hives, skin problems, severe constipation, and in rare cases, anaphylaxis.

Cow’s milk allergies can be measured by antibodies in the blood. Even those with measurable antibodies can outgrow an allergy at some point, as individual sensitivity varies person to person.

How to Address a Cow’s Milk Allergy?

Strict avoidance of cow’s milk and all related products is important – including yogurt, kefir, and butter. Ghee is typically an exception, even for those allergic to cow’s milk, since it contains no lactose or milk protein, but just milk fat. Still, it may produce reactions in allergic individuals so this is a very case-by-case decision.

Milk can be replaced with alternative versions like almond milk, cashew milk, or coconut milk. If tree nut and coconut allergens are an issue, hemp milk is an allergy-friendly alternative that is gaining popularity.

Butter and ghee can be swapped with avocado oil, lard, tallow, or olive oil.

It’s not as difficult these days to live a dairy-free life, and there are even viable cheese replacements with cashew cheese.

8. Eggs

Eggs are one of the most common childhood allergens and can cause a wide range of symptoms and reactions. While allergens are typically in response to the white of the egg, most dealing with allergies will need to avoid yolks, too. Typical allergic reactions to eggs can range from hives to skin issues, to rarer cases of anaphylaxis.

In rare cases, children with egg allergies can be susceptible to cross contact and reactions from non-food sources, like certain vaccines that contain egg protein, although not all egg-allergic children will have these types of reactions. Some children can tolerate eggs in baked goods, where others will need to strictly avoid eggs entirely.

How to Address an Egg Allergy?

Living an egg-free life doesn’t have to be restrictive, as there are a number of egg replacers for baking that are just as effective. While using an egg substitute for something like a frittata won’t work, egg-free breakfast options are abundant.

In the Paleo world, breakfast can be just as rich and savory without eggs, especially with dishes like Hemp Seed Oatmeal or No-Bake Sweet Potato Donuts.

9. Sesame

While seed allergies are not as common as those in the top eight, sesame allergies are on the rise and an increasing concern. Sesame seeds have the potential for severe reactions, including anaphylaxis. Research indicates that in some cases, the first sign of a sesame allergy can be immediate anaphylaxis, making it potentially more dangerous than several other allergens.

One of the biggest rising concerns over sesame is that it appears to have high cross-reactivity with both peanut and tree nut allergies. In children with peanut allergies, sesame allergies occur 13 percent of the time; in tree nut allergic children, sesame occurs nearly 15 percent of the time; and in children with both peanut and tree nut allergies, sesame allergies can occur as much as 50 percent of the time.

How to Address a Sesame Allergy?

Sesame is often found in gluten-free granola or grain blends, in Asian foods (even gluten-free ones), in hummus, and in many other processed foods. When eating at restaurants with sesame allergic individuals, it’s typically best to avoid restaurants that use sesame broadly in their dishes.

Bottom line: Food allergies are serious immune responses to foods. While more than a hundred food allergens exist, most severe reactions come from these nine foods. Learning to live with one or more food allergies can feel overwhelming, especially for parents who find out that their small children have life-threatening allergies. Awareness and education are the greatest tools to ensure food safety around allergic individuals.

Should Small Children Avoid or Get Early Introduction to Avoid Severe Allergies?

While there have been mixed viewpoints from experts, the most recently accepted theory is that early introduction of top allergens by ingesting small amounts could help to prevent the development of allergy. What could be problematic, however, is topical exposure to allergenic foods, especially through broken skin (like cuts or eczema).

Children who have food allergies are as much as four times more likely to have other conditions related with allergies (like asthma, skin conditions, and seasonal allergies), than children who have no food allergies. The most important way to determine how to introduce allergenic foods to your child is to speak to their pediatrician.

The most important way to determine how to introduce allergenic foods to your child is to speak to their pediatrician. Recommendations could change based on family history (i.e. whether you or someone else in your family has an IgE food allergy), the health of the child (presence of eczema, colic, or other similar issues that could be linked to allergic reactions), and their exposures to gut-altering things like antibiotics and NSAIDs, which can alter the way that the immune system responds.

Bottom line: Introducing food allergens to children for the first time can be scary, especially given that food allergies are increasing rapidly. Speak to your child’s doctor for a customized approach as there is currently no “one size fits all” method.

Watch this video – 16 Foods For Allergies – Foods That Help Allergies

Written by Aimee McNew

Author Bio:

Aimee McNew is a Certified Nutritionist who specializes in women’s health, thyroid problems, infertility, and digestive wellness. She ate her way back to health using a Paleo diet, lost 80 pounds, and had a healthy baby after numerous miscarriages. She focuses on simple nutrition practices that promote long-lasting results.

Kelsey Alea, is a certified nutritional therapist at PaleoHacks. She is the author of the Keto Slow Cooker Cookbook. The cookbook features 80 mouth-watering Keto slow cooker recipes for breakfast, lunch, dinner and dessert. It is a perfect cookbook for those who want to indulge, save time in the kitchen, and stay in ketosis.

A lot of people have gotten results from the Keto diet, and enjoyed the foods that it has to offer. However, many of the people who are following this diet have a hard time finding the recipes that they need, especially ones that are quick and easy to complete.

Fortunately, Kelsey Ale, noticed this problem, and decided to do something about it. She’s found that making recipes in a slow cooker gives you meals which are not only delicious, but also take very little time to make. Mostly you just put a few simple ingredients in the slow cooker, and let it do the rest.

To find out more, click on – Keto Slow Cooker Cookbook

Revealing Here 10 Best Gluten Free All-Purpose Flour Substitutes

 

Click HERE to Discover these 80 Keto-Friendly and Healthy Slow Cooker Recipes

The Easy Guide to Baking with Gluten-Free Flours

Learn the trick to the fluffiest muffins, the crunchiest crackers and the heartiest pot pies in this gluten-free flours guide!

Whether you follow a Keto, Paleo or Autoimmune-Paleo diet, there is no shortage of gut-friendly flours for you to have in your baking arsenal. From starchy sauce thickeners like arrowroot powder to nutty almond flour to create homemade pie crust, you’ll never be empty-handed with this handy guide for replacing flour in your favorite recipes.

Here, we list 10 of the most common gluten-free flours that you can use in place of regular flour while baking your favorite non-Paleo recipes. Keep in mind that some of these flours are more absorbent than others, meaning that you’ll need to adjust the amount of liquids added or flour used. You definitely don’t want to attempt a 1:1 ratio with coconut flour!

While you can buy many of these gluten-free flours at health food stores, know that many of these flours can be made right in your own kitchen! With a high-quality food processor or coffee grinder, it’s easy to grind nuts, seeds, and roots down to a fine texture for a super-fresh flour.

Coconut Flour

This spongy and fiber-rich flour works best for sweet recipes, as the coconut aroma can be strong. When using coconut flour, it’s important to increase the eggs to compensate for the absorbency of coconut flour – about 1 egg for every ¼ cup coconut flour should do the trick!

• Replacement Ratio: 1 cup coconut flour: 4 cups wheat flour
• Flavor: Subtly sweet
• What It Does: Adds a fluffy texture
• Use It to Make: Cookies, quick bread, cakes, brownies

Almond Flour

Fine almond flour and coarse almond meal are both great replacements for traditional flour. Almond meal imparts more of a chewy, nutty texture while blanched almond flour makes for lighter baked goods.

• Replacement Ratio: 1 cup almond flour: 1 cup wheat flour
• Flavor: Nutty and mild
• What it Does: Adds a chewy, fluffy texture to baked goods, moisture
• Use It to Make: Pizza crusts, muffins, bread, pie crusts

Macadamia Nut Flour

If you like macadamias more than almonds, this flour is for you. It can be used just like almond flour to impart a mildly chewy texture to baked goods.

• Replacement Ratio: 1 cup macadamia flour: 1 cup wheat flour
• Flavor: Nutty and mild
• What It Does: Adds chewy, moist texture
• Use It to Make: Coating for fish and chicken, cookies, pie crusts, crackers

Cashew Flour

This mild flour is versatile for use in both sweet and savory recipes. Rich in protein and minerals, cashew flour is a great option for upping the health benefits of recipes.

• Replacement Ratio: 1 cup cashew flour: 1 cup wheat flour
• Flavor: Mildly nutty
• What It Does: Adds moisture and chewiness
• Use It to Make: Cookies, cakes, pancakes, pizza, and crusts

Hazelnut Flour

The nuttiest of nut flours, hazelnut flour is a terrific option for sweet dessert recipes. Similar to almond flour and macadamia nut flour, it adds a chewy texture to baked goods, but with a stronger nutty flavor.

• Replacement Ratio: 1 cup hazelnut flour: 1 cup wheat flour
• Flavor: Strong and buttery
• What it does: Adds hearty texture to recipes
• Use it to Make: Crusts for dessert bars and tarts, sweet bread

Cassava Flour

This exotic flour is made from yuca root, a tuber from the same family as taro and yams. Low in calories and sugar, cassava is excellent for maintaining normal blood sugar levels. Cassava flour is also pretty absorbent, so you’ll want to use just a little less than you normally would.

• Replacement Ratio: 3 cups cassava flour: 4 cups wheat flour
• Flavor: Mild and subtle
• What it does: Produces airy baked goods.
• Use it to Make: Pancakes, brownies, tortillas, cookies, biscuits

Plantain Flour

Made from dehydrated green plantains, this starchy flour can be used for slightly denser baked goods. Plantain flour doesn’t crumble like many nut flours tend to, making them ideal for pancakes and tortillas.

• Replacement Ratio: 3 cups plantain flour: 4 cups wheat flour
• Flavor: Subtle and earthy
• What It Does: Adds density
• Use It to Make: Bread, pancakes, tortillas, brownies

Tigernut Flour

This nut-free flour is a derived from a root vegetable, making it a terrific option for those with nut allergies. Its slightly grainy texture adds crunch to foods like cookies, crackers and this coconut bread, and its natural sweetness lets you get away with cutting back on added sugars.

As a bonus: Tiger nuts contain gut-friendly prebiotics, which help feed the good bacteria in the belly.

• Replacement Ratio: 1 cup tigernut flour :1 cup wheat flour
• Flavor: Sweet and nutty
• What It Does: Adds crunch and chewiness to recipes
• Use It to Make: Brownies, crusts, cookies, crackers

Sweet Potato Flour

Just like fresh sweet potatoes, this nutrient-dense flour adds fiber and beta-carotene to recipes. Sweet potato flour is less absorbent than other flours, so when using it as a replacement to flour, reduce the liquid by 15-20%.

• Replacement Ratio: 1 cup sweet potato flour :1 cup wheat flour
• Flavor: Light and sweet
• What It Does: Thickens sauces and gravies
• Use It to Make: Donuts, cakes, cookies, sauces, and gravies

Sunflower Seed Flour

Sunflower seed flour – or “sun-flour” – is a fiber-rich alternative perfect for those with nut allergies. You can also buy (or make) sun-flour at a fraction of the cost of most nut flours.

• Replacement Ratio: 1 cup sun-flour :1 cup wheat flour
• Flavor: Earthy and nutty
• What It Does: Adds moisture and chewiness
• Use It to Make: Pancakes, muffins, quick bread

Watch this video – Best Gluten Free All-Purpose Flour Substitutes for Baking & Recipes

Flours That Act Like Starches:

Starchy flours like tapioca and arrowroot don’t rank high in the nutrition department, but they still have their place in Paleo cooking and baking. Because of their high starch content, they can be used to create elasticity and prevent crumbling. They are also great for thickening sauces and gravy instead of cornstarch or flour.

When using as a thickener, be sure to make a slurry with cold water. Add 1 tablespoon of tapioca or arrowroot powder for each cup of water, whisk well, then add to the sauce.

While these two starches have an almost indistinguishable texture, they have some slight differences when it comes to their temperaments in certain recipes. Tapioca can withstand higher heat for an extended time while holding its thickening power.

Arrowroot, on the other hand, tends to break down when heated for extended time periods.

Tip: These starchy flours are best used in combination with other flours when baking, as they can get gummy when used alone.

Tapioca Starch

Tapioca starch comes from the yuca plant, but unlike cassava flour, it is made using just the dried starch from yuca.

Tips when using tapioca starch:

– Do not use with high acidic foods like vinegar or lemon juice as they impair its ability to thicken.
– Can safely be heated for a long time

• Flavor: Neutral
• What It Does: Thicken, adds elasticity
• Use It to Make: Tortillas, coating meat, crepes, soups, sauces, gravies

Arrowroot Starch

Tips:

– Can be added to acidic foods to maintain thickness
– Should be added only at the end of high-heat cooking

• Flavor: Neutral
• What It Does: Thickens, stiffens and adds elasticity
• Use It to Make: Tortillas, crepes, to thicken soups, sauces, gravies

Tip: For the ultimate gluten-free, all-purpose flour, try a mix of the above flours.

Adding a starch like cassava or arrowroot to non-starchy flours (like almond flour) will help create a texture closer to an all-purpose flour.

Try replacing 1 cup of regular flour with ⅔ cups almond flour + ⅓ cup arrowroot flour in your next batch of muffins and watch how fluffy they come out of the oven!

Written by Jennafer Ashley

Author Bio:

Jenna is a Registered Dietetic Technician and recipe developer specializing in healthy eating. She styles and photographs recipes for her website, Fresh and Fit , as well as contributes to a variety of websites. In her free time, Jenna enjoys trying new restaurants and hiking with her German Shepherd.

Kelsey Alea, is a certified nutritional therapist at PaleoHacks. She is the author of the Keto Slow Cooker Cookbook. The cookbook features 80 mouth-watering Keto slow cooker recipes for breakfast, lunch, dinner and dessert. It is a perfect cookbook for those who want to indulge, save time in the kitchen, and stay in ketosis.

A lot of people have gotten results from the Keto diet, and enjoyed the foods that it has to offer. However, many of the people who are following this diet have a hard time finding the recipes that they need, especially ones that are quick and easy to complete.

Fortunately, Kelsey Ale, noticed this problem, and decided to do something about it. She’s found that making recipes in a slow cooker gives you meals which are not only delicious, but also take very little time to make. Mostly you just put a few simple ingredients in the slow cooker, and let it do the rest.

To find out more, click on – Keto Slow Cooker Cookbook