Substitutes are becoming more commonly accepted in many places. Big brand markets, wholesale stores, food shops and even convenience stores are carrying a variety of health foods with options and substitutes for people with allergies, sensitivities, GI conditions, autoimmune disorders and dietary restrictions.
Substitutes are becoming so popular because the North American diet as a whole, has shown to be more harmful than beneficial for our health. Many of us are extremely busy and only eat and food shop when it is convenient to do so. Processed foods can be filled with unnatural additives that, when consumed more regularly can be dangerous to our health. More people are consuming unhealthy fast food rather than preparing simple healthy meals with basic wholesome ingredients.
How do I know which substitute, if any is right for me?
Sometimes its hard to decipher which foods are healthy and how you can use them. New "healthy" ingredients are popping up in many different settings. On the Specialty Ingredients page, I explain each ingredient, how to use it and the nutrition facts behind it. My goal is to educate the public on the truth behind products and how to see through marketing ploys.
Some of the most common food allergies are to milk and eggs, more specifically casein and egg whites. This is because highly sensitive people react to the protein in foods and have difficulties digesting and absorbing nutrients.
Even if you are not dairy sensitive, dairy substitutes can often be a healthy alternative to milk itself. Dairy free milks can last much longer and still have similar nutritional qualities. Be careful when buying alternatives, always read the label and check for unhealthy additives and sugar content.
Increasingly, there are vegan options in restaurants and shops. Some people may have allergies to eggs, dislike them, or simply choose not to eat them.
Whether you are coeliac or not, gluten can cause GI irritation and inflammation for some people. Limiting gluten in my diet has been beneficial for me.