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Acai

Botanical Information Açai (pronounced ah-sigh-EE) is a palm tree native to Central and South America. It produces a reddish-purple berry that is related to the blueberry and cranberry. Promoted as a “superfood” due to its high antioxidant content and is marketed for weight-loss and anti-aging purposes. It is available as juices, powders, tablets and capsules.Features…

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Tempeh

What is it? Tempeh is typically a cultured cake of soybeans. It’s been a staple food in Indonesia for centuries. Tempeh is made by cooking soybeans and culturing them overnight. During this time the beans are covered with a thick, white mat of mycelia that binds them together into a solid cake. The next day,…

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Seitan

What is it? Seitan is a meat substitute. It is made from wheat gluten (the protein portion of wheat) and is therefore high in protein and low in fat. Seitan has been a staple food among vegetarian monks of China, Russian wheat farmers, and the people of Southeast Asia. Gluten can be flavored in a…

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Natural Sweeteners

Types of Sweeteners NOTE FOR DIABETICS: It is important for diabetics to work closely with their healthcare practitioners and understand limitations with regard to sweeteners/sugars in their diet. Diabetics can safely use stevia and usually small amounts of licorice root and fructooligosaccharides. Some diabetics who are allowed to use small amounts of sugar can use…

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Cooking Oils

Types of Cooking Oil Below is a chart containing most commonly used oils and their qualities and characteristics. It also contains their “smoke point”, the temperature at which the oil begins to break down and change its chemical structure, making it unfit for consumption. Cooking Oil Type Smoke Point Qualities/Characteristics Avocado Below 520°F Mono and…

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