- Full Title: Healthy, Happy, Homemade Meals (Keep It Simple)
- Autor: Gooseberry Patch
- Print Length: 288 pages
- Publisher: Gooseberry Patch
- Publication Date: November 9, 2018
- Language: English
- ISBN-10: 162093292X
- ISBN-13: 978-1620932926
- Download File Format | Size: pdf | 33,40 Mb
al Food Flavors
Natural Food Flavors and Colorants Mathew Attokaran
© 2011 Blackwell Publishing Ltd. and Institute of Food Technologists. ISBN: 978-0-813-82110-8
The IFT Press series refl ects the mission of the Institute of Food Technologists—to
advance the science of food contributing to healthier people everywhere. Developed in
partnership with Wiley-Blackwell, IFT Press books serve as leading-edge handbooks for
industrial application and reference and as essential texts for academic programs. Crafted
through rigorous peer review and meticulous research, IFT Press publications represent
the latest, most signifi cant resources available to food scientists and related agriculture
Founded in 1939, the Institute of Food Technologists is a nonprofi t scientifi c society with
22,000 individual members working in food science, food technology, and related profes-
sions in industry, academia, and government. IFT serves as a conduit for multidisciplinary
science through leadership, championing the use of sound science across the food value
chain through knowledge sharing, education, and advocacy.
IFT Press Advisory Group
Casimir C. Akoh
Christopher J. Doona
Jung Hoon Han
David B. Min
Ruth M. Patrick
Syed S. H. Rizvi
Christopher H. Sommers
Betty A. Bugusu
IFT Press Editorial Advisory Board
Malcolm C. Bourne
Theodore P. Labuza
Thomas J. Montville
S. Suzanne Nielsen
Martin R. Okos
Michael W. Pariza
Barbara J. Petersen
David S. Reid
Kenneth R. Swartzel
A John Wiley & Sons, Inc., Publication
Natural Food Flavors
Mathew Attokaran, Technical Director,
Plant Lipids Limited, Cochin, India
A John Wiley & Sons, Inc., Publication
Edition fi rst published 2011
© 2011 Blackwell Publishing Ltd. and Institute of Food Technologists
Blackwell Publishing was acquired by John Wiley & Sons in February 2007. Blackwell’s
publishing program has been merged with Wiley’s global Scientifi c, Technical, and Medical
business to form Wiley-Blackwell.
Editorial Offi ce
2121 State Avenue, Ames, Iowa 50014-8300, USA
For details of our global editorial offi ces, for customer services, and for information about how
to apply for permission to reuse the copyright material in this book, please see our Website at
Authorization to photocopy items for internal or personal use, or the internal or personal use
of specifi c clients, is granted by Blackwell Publishing, provided that the base fee is paid directly
to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923. For those
organizations that have been granted a photocopy license by CCC, a separate system of
payments has been arranged. The fee code for users of the Transactional Reporting Service is
Wiley also publishes its books in a variety of electronic formats. Some content that appears in
print may not be available in electronic books.
Designations used by companies to distinguish their products are often claimed as trademarks.
All brand names and product names used in this book are trade names, service marks, trademarks
or registered trademarks of their respective owners. The publisher is not associated with any
product or vendor mentioned in this book. This publication is designed to provide accurate and
authoritative information in regard to the subject matter covered. It is sold on the understanding
that the publisher is not engaged in rendering professional services. If professional advice or
other expert assistance is required, the services of a competent professional should be sought.
Library of Congress Cataloging-in-Publication Data
Natural food fl avors and colorants / Mathew Attokaran.
p. cm. – (IFT Press series)
Includes bibliographical references and index.
ISBN 978-0-8138-2110-8 (hardback)
1. Flavoring essences. 2. Coloring matter in food. 3. Natural food. I. Title.
A catalog record for this book is available from the U.S. Library of Congress.
Set in 10/12 Times by Toppan Best-set Premedia Limited
The publisher and the author make no representations or warranties with respect to the accuracy
or completeness of the contents of this work and specifi cally disclaim all warranties, including
without limitation warranties of fi tness for a particular purpose. No warranty may be created
or extended by sales or promotional materials. The advice and strategies contained herein may
not be suitable for every situation. This work is sold with the understanding that the publisher
is not enga
butter chicken, coffee shops near me, low carb snacks, italian delicatessen, chinese barbecue pork,
d maybe a few beers in a cooler. But my backyard is where I really get my glow on.
The true purpose of the first gastro pubs in the UK was to take typical bar food and raise it to a level that would surprise even the most discerning palate. They used superior ingredients; often a gastro pub has its own garden for fresh produce. They make their own takes on traditional recipes, and add in a few surprises. How often do you expect to see a Caramel Shrimp Banh Mi on a pub menu? The overall idea seemed to be make it really good, make it affordable and make it fun.
I think we all know that I stand for fun. So the more I heard this term, the more I found myself interested in exploring it. But the more pretentious the establishment I might wander into was, the surer I was that fun was getting lost. I’m all about fresh ingredients and twisting things in my own crazy ways. Gastro grilling seemed like something I should, if not invent, at least reinvent. It’s about cooking food that I love. In Gastro Grilling, you will find recipes for that special gastrosexual in your family, such as Fire-Roasted Oysters with Crawfish Bacon BBQ Butter (page 44) or Grilled Squid with Grilled Prosciutto-Wrapped Radicchio & Caper Balsamic Sauce (page 312) or Grill-Blackened Turkey Tenderloins with Celery Blue Cheese Salad (page 285). Or what about the ever-succulent Stone-Grilled Butter Burgers (page 148) or Hot English Cheese Steak with Pale Ale & Stilton (page 138)? I could go on for days.
In my professional life, there has always been a battle: am I a gourmet or a gourmand? The Food Lover’s Companion defines a gourmet as “one of discriminating palate; a connoisseur of fine food and drink” — food that is “of the highest quality, perfectly prepared and artfully presented.” A gourmand is defined as “one who appreciates fine food … often to indiscriminate excess.” I would be lying if I didn’t admit to the gourmand title, but then gourmet applies too. I appreciate food, and I believe that it is my job to teach people to appreciate it as something more than fuel. Maybe you don’t ever sit down and really eat a meal, but that doesn’t mean you shouldn’t enjoy and appreciate the food you do eat.
For me, “gastro” means wanting you to have as much fun in your backyard as I have in mine. This book is about food that is of the highest quality you can afford, prepared with fun and passion. I’m a fat kid in a candy shop, only the candy shop is a circle of hot smoking and crackling grills and you’re along for the ride. I don’t care if you have a charcoal grill, a gas grill or even a fire pit in your backyard, I just want you out there in that yard cooking something you love.
All the recipes and inspirations in this book are a part of my real life. What’s old is new again and what’s new is to be messed with. Pick a starter, pick a side, find a sauce, find a main, and yes even a dessert. A meal is born and we’re already having fun. Choose a fancy beer to enjoy and get out there in the great outdoors. Show the neighbors that “gastro” is far from pretentious. In fact, ask them over for dinner and to join in the fun.
Gastro Grilling is intended for folks who are somewhat practiced at the grill. Those people who, a little like me, can “feel” the fire. Who have no fear of taking a risk and trying something new and outside the box. You know who you are. You are the ones who get all tingly looking into the butcher’s case to see what’s there. You didn’t come with a list. You came to see what’s good, and then you’ll decide what’s for dinner.
Chock-full of 135-plus lofty, fun recipes, including rib recipes to make your mouth salivate and your fingers sticky, this must-have grilling book also features recipes that I consider the essence of grilling. It is intended to make it easy for the gastro griller, with simple-to-prepare and absolutely delightful dishes such as Cinnamon-Skewered Scallops with Brown Sugar Basting Butter (page 296) and Grilled Halibut Steaks with Green Grape & Avocado Butter Sauce (page 307). There are even a few yummy grilled dessert recipes to round out the complete meal.
Gastro Grilling has something for everyone!
GASTRO CHARCOAL GRILLING
When it comes to grilling, there is nothing like the flavor of real charcoal. It is more of a production than its friend the gas grill. Gas grills are quick and easy. Open the valve, fire it up and start grilling. But with charcoal there is a process — a process that delivers the ultimate flavor to your grilled foods. Having patience is the key to working with charcoal, and the more you practice, the easier it gets.
Different charcoals provide different burn times, different temperatures and different burn characteristics and flavors.
What to Look For When Purchasing Charcoal
First, not all charcoal is created equal. Look for charcoal that is made from 100% all-natural hardwoods. No softwoods — hard wood charcoal burns more effic
coffee urn, steak meat, organic coffee, ice cream, coffee making,
erything from appetizers to desserts. They are our favorite way to add a healthy crunch.
Sweet Vidalia onions: Almost always the onion I use.
Vegetable broth: I like to keep this on hand and never bother with chicken or beef broth, because it works for everything (chicken, beef, vegetables, whatever). Plus, it is easier to make yourself—no raw meat handling necessary.
Whole milk: A must for baking! When following recipes that call for water, I like to experiment with using milk instead for a creamier taste.
KITCHEN TIPS AND CHARTS
• Leave vegetables in large pieces when putting them into a slow cooker to help keep their shape and individual flavor.
• To save time on baking potatoes but still have great texture, microwave them for 2 minutes on high before roasting.
• Keep knives sharp longer by using the blunt side to scrape ingredients from the cutting board.
• Meal plan! Meal plan! Meal plan! This is my best tip for saving time and money. See page 84 for more details on how I do this.
• Quickly shred cooked chicken by using a hand mixer (either the beaters or the hooks work).
• Perfectly ripened-for-baking bananas can be frozen to thaw and use later.
• My favorite way to prepare four boneless chicken breasts is to drizzle them with olive oil, then season with salt and pepper. Roast for 40 minutes at 425 degrees, flipping halfway.
• When baking, experiment with making the final product more moist by substituting half of the white sugar with brown sugar.
• Keep a designated open box of baking soda in the refrigerator to absorb odors.
• Toss lemon and lime peels in the garbage disposal instead of throwing them away. They will help clear debris and create a fresh scent.
MEAT DONENESS TEMPERATURES
Medium-rare beef 135°F
Medium beef, medium-rare pork 145°F
Medium pork 150°F
Well-done beef 155°F
Well-done pork 160°F
Ground meat and poultry 170°F
OVEN TEMPERATURE CONVERSIONS
250°F / 120°C very low
300°F / 150°C low
325°F / 170°C warm
350°F / 180°C moderate
375°F / 190°C moderately hot
400°F / 200°C moderately hotter
425°F / 220°C hot
450°F / 230°C extremely hot
½ tablespoon = 1 ½ teaspoons 10 tablespoons + 2 teaspoons = ⅔ cup
1 tablespoon = 3 teaspoons 1 cup = ½ pint = 8 ounces
2 tablespoons = 1 ounce 2 cups = 1 pint = 16 ounces
4 tablespoons = ¼ cup = 2 ounces 2 pints = 1 quart = 32 ounces
8 tablespoons = ½ cup = 4 ounces 4 quarts = 1 gallon = 128 ounces
METRIC VOLUME CONVERSIONS
⅛ teaspoon = .5 ml ¼ cup (2 ounces) = 60 ml
¼ teaspoon = 1.23 ml ⅓ cup (2.67 ounces) = 75 ml
½ teaspoon = 2.5 ml ½ cup (4 ounces) = 120 ml
1 teaspoon = 15 ml ¾ cup (6 ounces) = 180 ml
2 tablespoons (1 ounce) = 30 ml 1 cup (8 ounces) = 240 ml
METRIC WEIGHT CONVERSIONS
½ ounce = 14 grams 2 ounces = 57 grams
1 ounce = 29 grams 4 ounces = 227 grams
1 ½ ounces = 43 grams 16 ounces (1 pound) = 454 grams
1 cup to ½ cup ¼ cup to 2 tablespoons
¾ cup to 6 tablespoons 1 tablespoon to 1 ½ teaspoons
⅔ cup to ⅓ cup 1 teaspoon to ½ teaspoon
½ cup to ¼ cup ½ teaspoon to ¼ teaspoons
⅓ cup to 2 tablespoons + 2 teaspoons
1 banana = 2 eggs
½ cup applesauce = 2 eggs
3 tablespoons peanut butter = 1 egg
1 cup applesauce = 1 cup butter
1 avocado = ½ cup butter
1 cup applesauce = 1 cup oil
¾ cup honey = 1 cup sugar
½ teaspoon cream of tartar + ¼ teaspoon baking soda = 1 teaspoon baking powder
1 cup buttermilk = 1 cup yogurt
1 tablespoon corn starch = 2 tablespoons flour
1 teaspoon lemon juice = ½ teaspoon apple cider vinegar
1 tablespoon mustard = ½ teaspoon ground mustard
1 cup sugar = 2 cups powdered sugar
Apple: at room temperature until ripe, or in the refrigerator up to 1 month
Asparagus: in the refrigerator up to 1 week
Avocado: at room temperature until ripe, or in the refrigerator up to 5 days
Banana: at room temperature until ripe, or in the refrigerator up to 5 days
Bell pepper: in the refrigerator up to 2 weeks
Berry: in the refrigerator up to 1 week
Broccoli: in the refrigerator up to 1 week
Brussels sprout: in the refrigerator up to 1 week
Cabbage: in the refrigerator up to 1 week
Carrot: in the refrigerator up to 3 weeks
Cauliflower: in the refrigerator up to 1 week
Celery: in the refrigerator up to 2 weeks
Cucumber: in the refrigerator up to 1 week
Garlic: at room temperature up to 3 weeks
Grape: at room temperature until ripe, or in the refrigerator up to 1 week
Green bean: at room temperature until ripe, or in the refrigerator up to 1 week
Kale: in the refrigerator up to 1 week
Kiwi: at room temperature until ripe, or in the refrigerator up to 1 week
Lemon: in the refrige
low fat dinners, dallas barbecue, alcoholic drink recipes, green smoothie, naan n curry,
ood around and what there was wasn’t very tasty unless you love turnips. But the modern world is not designed for those of us who consider eating a source of real pleasure. We are confronted with abundant, scientifically engineered temptation. This is the main reason that ‘junk food’ is bad for you: it’s not just easy to eat a lot of it, it makes you eat too much of it.
The bottom line is, you can’t take any health or weight-loss advice from a large (or even a small) corporation that manufactures food. They don’t want you to lose weight. They don’t want you to be healthy. They just want you to spend money. And they’re very good at what they do.
The second problem that modern life presents has to do with the ways we can now eat. Today the shops stay open late, there’s far more variety on the high street than ever before, and there is apparently a new by-law that says that every public space in the UK must contain at least two different kinds of pasty shop (and every terminal train station must contain three). But there is one giant change that has opened up entirely new opportunities for weight gain. The internet. Why? Because the internet gloriously allows us to binge on two things at once: food and television (and frequently food-television). The combination of these two delights has been around for decades but now it’s different. You can have as much of both as you want, exactly when you want it and it’s all amazing. Twenty years ago neither the food nor the television was abundant enough or good enough or varied enough to build a weekend around. Now it is hard to think of any activity that can seriously compete with twelve hours of Scandinavian crime drama (or your favourite American sitcom, wildlife documentary or whatever your particular weakness is) combined with whatever kind of Chinese, Thai, Indian or other culinary wonders your local takeaway will send at the click of a mouse.
Oh, certainly in the old days you could have recorded some shows over a few weeks and saved them up. I guess it was possible to binge if you were really, really great at planning. But everyone would have thought you were extremely odd and the stack of VHS tapes would have been hard to hide. Now it’s not just much easier, it’s also much more socially acceptable. There is an entire style of online dating called ‘Netflix and chill’. You meet a date online and agree to hang out and watch TV and snack. There are commentators who will insist that this is a euphemism for other kinds of date activity. I don’t believe them. I think it’s the ultimate pitch for a low-pressure, enjoyable evening. Ask my girlfriend.
So the food is too tasty and too abundant and the ways to enjoy it are too numerous. That would seem to account for many of our problems. But all of this could be overcome with sheer willpower, surely. Have we all just become softer and more feeble?
A WORD ON WILLPOWER
The popular perception of people who are overweight is that they lack willpower. This is nonsense.
‘Willpower’ is a hard concept to understand. When I was at 19 stone, did I have less willpower than I do now (at 13 stone)? And if so, where did the new willpower come from? Does a hard-working business owner who stays up all night working on running the company, resisting every temptation to quit or take a shortcut, have no willpower just because they’re overweight? What about the lazy stoners whose sole achievement is staying thin? Are they models of iron will? (No. And no offence to fat businessmen or lazy stoners.)
There are many people who demonstrate vast amounts of willpower in many parts of their life who can’t lose weight.
In the end, willpower is a combination of two things. The first is impulse control. You know that almost automatic feeling of reaching for a brownie or a packet of crisps as if it’s a magnet and your hand is made of steel? If you do resist, that’s impulse control. Impulse control affects many areas of our lives: it’s about resisting temptation in loads of different ways. Sex, drugs, booze, video games, checking social media and so on. The bad news is, it’s a little bit genetic. The good news? You can train it. There are apps which will help train your brain to not move your hand towards the cake. And if you sit and stare at the chocolates on the desk and don’t reach for them one day, the next day it’ll get a little easier.
The second ingredient in willpower is motivation and it’s far more important than whatever genetic ability you were born with to resist temptation. Anyone can resist the cake or ice cream if they’re told that they’ll be paid £1,000. Except the billionaire. That person might just say: “Screw it, I’ll have the cake. I don’t care about the money.” Weddings are a great incentive to lose weight because you know you’ll be on display, you’ve already ordered your outfit and that photo will be on the mantelpiece forever. But it’s a moti
baking cookies, vegan dinner ideas, how to make pizza, free recipes, french press coffee maker,
ngton, thought her cast
“spider” for its three legs and handle,
of the biggest players in American
iron so valuable that she bequeathed
designed to stand up in coals or hang
cast iron from 1865 to 1957. Its reach
it specially in her will: Half of her
over a fireplace. The invention of
extended beyond manufacturing—
“iron kitchen furniture” was left to her
the kitchen stove replaced the open
the company’s founder, Matthew
grandson, and the other half to her
hearth and paved the way for the
Griswold, was elected to Congress as
modern cast-iron skillet.
a Republican twice (1891–1893 and
8 Will It Skillet?
probably—no, definitely—overkill for the task
party and people go off the rails doing the
at hand.) The rounded metal of the links is
dishes—it’ll be just fine. Rinse it off. Dry the
just right for getting rid of any stubborn bits
skillet. Apply a light coating of oil. Carry on.
of food, while still going relatively easy on the
coating of the skillet. One caveat: Scrubbing
Not the Dishwasher
too hard may ding the skillet’s seasoning in
Don’t put your cast iron in the dishwasher. It’s
places, so start gently and ramp up slowly.
not top-rack safe. It’s not bottom-rack safe. It’s
a terrible idea.
Stalwarts warn forcefully against ever using
Put It Away Dry and Coated in Oil
soap on cast iron. It will damage the season-
Always put away the skillet dry. To dry
ing! It will ruin the skillet! It’s a crime against
the skillet, put it over medium heat on the
cast iron! Bad things will happen! Some of
stovetop, or in a warm oven if it happens to
those things are probably true, to a degree. A
be on, for a few minutes. Once the skillet
lot of soap or a very harsh soap will probably
is dry, remove it from the heat and apply a
do some damage. For me, the bottom line is
thin coating of oil: just a few drops spread
that, indeed, you should not use soap to clean
out with a paper towel. (Heating the skillet
the skillet. Not because the skies will darken
to dry it warms the oil and makes it easier
and a chasm will open beneath your feet, but
to spread thinly, but as an alternative, you
because it’s just not necessary. Use the other
can dry the skillet by wiping it with a paper
methods described here and you won’t need
towel and then apply the oil.) Once your skil-
to use soap. The companion truth to this is
let builds up a good level of seasoning, you
that if some soap does happen to meet your
may be able to skip applying a thin coating
cast iron—say, you have a particularly rowdy
of oil each time.
America, Late-19th–Early 20th Century
Skillets on the DL
Skillets Save Lives!
A Penny for Your Pots
Cast-iron pattern makers were
During World War I, pilots would
In order to survive the Great
craftsmen and often carved small,
sometimes sit on skillets to protect
Depression, Lodge Manufacturing,
unique figures into their work (the
themselves from ground fire. Only after
one of the leading cast-iron skillet
“maker’s mark”) to identify their work.
development of aircraft armor began in
manufacturers, created a separate
Companies produced “unmarked” cast
1918 was this noble cooking implement
catalog of novelty items for rich
iron to save face—they could sell pots
honorably discharged so it could return
customers that included cast-iron
in hardware and department stores
to its duties in the kitchen.
garden gnomes and painted doorstops
at lower prices without sacrificing
in the shape of dogs.
Before You Begin 9
Salvaging Cast Iron
rounds of seasoning to return the skillet to
good working order. And, as with many skil-
Occasionally, cast iron loses its luster. Rust
lets, it could be a work in progress for a bit.
may creep in. We’re not looking to assign
blame here, but I’ll assume it wasn’t your
fault. Your head was turned. You were out
of town. At worst, you were distracted from
utter devotion to your cast-iron skillet by
Part of the beauty of a skillet made solely of
something that happened in life—like, you
cast iron is that it is equally comfortable atop
know, life. Or maybe you’ve found a piece
the stove and in the oven. In either place, the
of vintage cast iron. It is not cracked or dam-
handle of the skillet can get very hot. When
aged beyond repair, but it is in need of some
you’re cooking with the skillet, it’s best to
approach the skillet assuming that it is hot
Here’s the good news: Where there is rust,
enough to burn you.
there is still hope. Remove the rusted areas
I prefer silicone mitts to cloth. An
woher hatte ich diese Wampe? Immerhin joggte ich damals meine drei bis fünf Meilen am Tag, ernährte mich ausgewogen, also ohne Fleisch- und Fettexzesse, machte einen Bogen um Burger und Schokoriegel und achtete darauf, reichlich gesundes Vollkorn zu mir zu nehmen. Was war hier los?
Natürlich hatte ich einen gewissen Verdacht. Mir war aufgefallen, dass ich an Tagen, an denen ich morgens Toast, Waffeln oder Bagel frühstückte, stundenlang müde und lethargisch war. Nach einem großen Käseomelette hingegen ging es mir bestens. So richtig erschrocken war ich jedoch angesichts meiner Laborwerte. Triglyzeride: 350 mg/dl; HDL-Cholesterin (das »gute«): 27 mg/dl. Zudem war ich mit einem Nüchternblutzucker von 161 mg/dl Diabetiker. Ich ging praktisch jeden Tag joggen und war ein übergewichtiger Diabetiker? Da musste mit meiner Ernährung doch etwas grundfalsch laufen. Von all den Veränderungen, die ich hier vorgenommen hatte, war die verstärkte Zufuhr an gesundem Vollkorn die auffälligste. War es denkbar, dass das Getreide mich mästete?
Mit dieser Schrecksekunde begann meine Entdeckungsreise, die vom Übergewicht und den daraus resultierenden Gesundheitsproblemen rückwärts dem Pfad der Brotkrumen folgte. Doch erst als ich viel größere Erfolge beobachtete, die weit über meine persönliche Erfahrung hinausgingen, war ich schließlich überzeugt, dass ich hier wirklich auf etwas Interessantes gestoßen war.
Weizenkarenz – was kommt dabei heraus?
Wussten Sie, dass Vollkornweizenbrot mit einem glykämischen Index von 72 den Blutzucker ebenso oder mehr anhebt als Haushaltszucker (glykämischer Index 59)? Glukose, also Traubenzucker, hat einen glykämischen Index von 100, und der glykämische Index besagt, in welchem Ausmaß ein Lebensmittel den Blutzucker im Vergleich zu Traubenzucker ansteigen lässt. Auf der Suche nach einer Strategie für meine übergewichtigen, diabetesgefährdeten Patienten, die ihren Blutzucker effektiv senken mussten, erschien es mir daher sinnvoll, zunächst einmal die Bestandteile zu streichen, die den Blutzucker am stärksten in die Höhe treiben. Und das ist eben nicht Zucker, sondern Weizen. Also erstellte ich ein einfaches Merkblatt, auf dem ich aufführte, wie man weizenlastige Nahrungsmittel durch andere vollwertige Nahrung mit einem niedrigeren glykämischen Index ersetzen und dadurch gesünder leben kann.
Nach drei Monaten erschienen meine Patienten zur nächsten Laboruntersuchung. Wie erwartet war der Blutzucker (Glukose) bis auf wenige Ausnahmen aus dem diabetischen Bereich (ab 126 mg/dl) in den Normalbereich zurückgekehrt. Viele Diabetiker waren damit wieder Nicht-Diabetiker. In vielen Fällen lässt sich Diabetes tatsächlich heilen – und nicht nur besser behandeln –, indem man die Kohlenhydrate aus der Ernährung streicht, insbesondere den Weizen. Viele meiner Patienten hatten zudem zehn bis 20 Kilo abgenommen.
Das war jedoch nicht das eigentlich Erstaunliche für mich.
Sie berichteten nämlich auch, dass Symptome wie Sodbrennen und die zyklischen Krämpfe und Durchfallattacken des Reizdarmsyndroms verschwunden waren. Sie hatten mehr Energie, konnten sich besser konzentrieren und schliefen erholsamer. Selbst hartnäckige Hautausschläge verschwanden. Schmerzen wegen rheumatischer Gelenkentzündungen besserten sich oder verschwanden, so dass die Betroffenen ihre Medikation reduzieren oder ganz absetzen konnten. Asthmasymptome gingen zurück oder lösten sich in Luft auf, weshalb viele auf ihr Inhaliergerät verzichten konnten. Sportler freuten sich über eine konstantere Leistungsfähigkeit.
Schlanker. Mehr Energie. Geistige Klarheit. Verbesserungen der Darmtätigkeit, der Gelenke und der Lunge. All diese Ergebnisse waren Grund genug, auf Weizen zu verzichten.
Was mich noch mehr überzeugte, waren die vielen Fälle, in denen Menschen zunächst auf Weizen verzichteten und dann wieder nachlässig wurden, um sich mal ein paar Salzbrezeln oder ein appetitlich belegtes Baguette zu gönnen.
Innerhalb von Minuten rumorte bei vielen der Darm, die Gelenke schwollen an und schmerzten oder sie japsten nach Luft. Auch dieses Phänomen war wieder und wieder zu beobachten.
Was mit einem einfachen Experiment zur Blutzuckersenkung begann, weitete sich rasch zu einem tieferen Verständnis für zahllose Gesundheitsprobleme im Zusammenhang mit Übergewicht aus, das mich bis heute verblüfft.
Vielen Menschen dürfte die Vorstellung, gänzlich auf Weizen zu verzichten, zumindest gefühlstechnisch so abschreckend erscheinen wie eine Wurzelkanalbehandlung ohne Betäubung. Bei manchen kommt es zu ähnlichen Erscheinungen wie bei Zigaretten- oder Alkoholentzug. Dennoch ist diese Prozedur zur vollständigen Genesung unverzichtbar.
In diesem Buch gehe ich der Frage nach, ob viele aktuelle Gesundheitsprobleme, von Erschöpfung und Arthritis bis hin zu Magen-Darm-Erkrankungen und Übergewicht, womöglich durch das unschuldige Brötchen auf dem Früh