Michael DiSalvo - Favorite Low Glycemic Coconut Flour Recipes: A Panoply of Delight, Great for Diabetics, Weight Losers, and those Wanting to Stay Healthy

Having a chronic illness myself as well as glutensensitivities has really forced me to think about the role of sugarin, to put it bluntly, making us sick. Think about it. Weve gone from eating 4pounds of sugar a year to consuming over 180 pounds of sugar in alittle more than 300 years. We have gone from a 3% case of diabetesin the general population in 1890 to 32% of Americans beingobese. In a more recent statistic, diabetes hasincreased by 90% in the last ten years! If pounds of sugar withpounds of silver, America has been the great sugarbillionaire in its investments since the founding of thiscountry, and its related health portfolio backs up the numbers. A bit more than 100 years ago, the obesityrate was 3.4%, now it is 1000% as much. Three out of 100,000 people haddiabetes.

Now 8000 of 100,000 have diabetes. And cancer, which loves sugar, hasincreases from 3% of all deaths in that time to 20% ofdeaths today (not counting 50% more of those who will havecancer but die of something else!). Breast cancer, in particular, has gonefrom occurring in only .6% (yes, less than 1%) of women in 1949 toa startling 33% of women today. Should we pretend that these factshave no relationship with our ever increasing appetite forsugar? Some people would throw up their hands andsay, Well, ya gotta die of somefin!, but is that really true?Does it make sense to spends months, or years of your life in totalagony when it could have been easily prevented? Low glycemic recipes arent just for healthnuts. They are for the general population, which largely suffersfrom arthritis, cancer, obesity, diabetes, heart disease, or someother issues. So, what is the challenge? Well, of course tomake it tasty! Children are know to be fond of or even addicted tocandy, but wheat, carbs, and sugar are also highly addictive, whichis why a tasty substitute can make the transition to a healthylifestyle SO much easier.

We therefore present an easy way withsavory and sweet recipes we give to our own sugar-hungry children.And guess what? They love them!

The big drawback though, besides a lack of gluten to keepyour baking and cooking creations together in a maximal way, is itsdessicant nature. Coconut flour, being dessicated, absorbs nature,so can feel dry to the untrained palate. The way to get around thisis to chill with a tasty beverage, dipping sauce, or yogurt. Inother words, some moisture contrasts nicely with the dryness tomake the transition to a gluten-free, low-glycemic, diet a bit morebearable. One should not be too upset about coconut flours drynature though! Because coconut flour is dehydrated, it alsoabsorbs. This leads to a full feeling, which helps preventovereating, and also simultaneously works for detox, pulling thebad stuff out of the body so it can pass away harmlessly, ratherthan having it continue to fester in the body, creating the acidicenvironment which leads to chronic diseases like cancer.

It becomes clear then, that coconut flour andlow glycemic are really inseparable for those conscious of keepgoing health today if baking, bread, cookies, brownies, and barsare a significant part of your life. After all, who doesnt love agreat pizza? But we believe health today extends even further.While some of our recipes have minimal grains and high glycemicelements, even when we have allowed something in the grain or sugarcategory into our recipe, we have done our best to advise to useorganic ingredients when possible since the dangers of geneticallymodified ingredients has become so apparent. Unfortunately, manybrands dont seem to really care that they are sourcing GMOingredients, and they are happy to not let you know that ontheir labels. One example, out of 100s is the word sugar. Eventhat white stuff you buy at the supermarket is usually notcane sugar but GMO-beet sugar. No, they arent obliged to tell youthat your food has been spliced and mixed with viruses and bacteriato make the new improved version that is resistant to orcontaining of pesticides, for starters.

We also advise using Mediterranean or NorthAtlantic sea salt, or even Himalayan salt when possible, since thePacific Ocean, especially in its Northwest, has experiencedtroubling levels of radiation from Fukushima. After all, why eatingredients that hurt you as much or more than sugar if you canavoid them? Besides that, we hope you enjoy this recipebook. We are constantly striving to finesse our recipes toperfection and recommend you look at the originals or other recipesthat inspired us to see if you would like to change things up. Lastly, we have linked to something special at theend of this book that can help you with your recipes. We hope youenjoy it. Final Note: For ease of convenience we haveprovided some links to hard to find products, some of which areaffiliate links to different bloggers we support and even to ourblog.

Let us know if they help! MD