When did we start expecting cornbread to taste sweet like cake? When did we start adding other flours in addition to corn meal? Well, this recipe makes a rustic, real-deal cornbread that is not sweet. I’ve used Blue Mountain Organics sprouted corn from blue-purple corn kernels, because the blue purple color means it contains lots of antioxidants that help protect us.
And why sprouted cornmeal? Well, the sprouting makes the corn easier to digest, and all sprouted flours (we sell quite a variety of those) are said to digest more like a vegetable than a starch, which is neat! ...Read More
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Do you ever eat too much, and then it hurts? Or maybe you don’t eat too much – but it hurts anyways? Or maybe it’s gas and bloating… reflux… ?
When you eat food, before you absorb its nutrients, you need to digest it first. But what does that mean? Simply put, digesting is the process of breaking big pieces of food down into smaller pieces.
First comes physical digestion, which is sort of like grinding or blending. This is what our teeth are for, and the churning action in our stomachs. Then there’s chemical digestion, where we disassemble food on a molecular level. This is where enzymes come in.
We produce our own digestive enzymes. We produce an enzyme called amylase in our saliva that breaks complex carbohydrates (starches) down into simple carbohydrates (sugars). We produce pepsin, which breaks down protein, in our stomach. We produce a whole variety of enzymes in our pancreas, which get dumped into our small intestine. And we produce even more enzymes in our intestinal walls. ...Read More