- Resources
- Articles
- Diet Types Explained
- FODMAPs
- Failsafe Diet (FS)
- Feingold Diet
- Gluten Free/Casein Free Diet (GF/CF)
- Grain Free Diet
- Gut and Psychology Diet (GAPS)
- Introductory GAPS Diet
- Low GI
- Low Oxalate Diet (L.O.D)
- Moderate Failsafe Diet
- Paleo Diet
- The Body Ecology Diet (B.E.D.)
- The Introductory BED
- The Introductory Specific Carbohydrate Diet (SCD)
- The Low Starch Diet
- The Specific Carbohydrate Diet
- The Sugar Free Diet
- Vegan
- Vegetarian
- Weston A Price
- Raw Food Diet
- Health Conditions
- Amine Intolerance
- Chemical Sensitivity
- Hashimoto's
- Lactose Intolerance
- Asthma
- Candida
- Lactose Intolerance
- ADHD (Attention Defecit Hyperactivity Disorder)
- Anaphylaxis
- Autism
- Nut Allergy
- Salicylate Sensitivity
- Crohn's Disease
- Eczema
- Irritable Bowel Syndrome (IBS)
- MSG Sensitivity
- Celiac (Coeliac) Disease
- Eosinophilic Esophagaitis Disorders (EGID)
- Book/ Movie Reviews
- Tips
- Food Allergy Research and Studies
- Ingredients
- Featured Experts
- Videos
- Diet Types Explained
- Blog
- Articles
- About Us
- Recipes
- Contact
- Join Now
You are here
Ingredients
Cooking Oils and their Properties
Type of oil or fat Saturated Monounsaturated Polyunsaturated Smoke point Uses Olive oil (extra light) 14% 73% 11% 242 °C (468 °F) Sautee, stir frying, frying, cooking, salad oils, margarine Olive oil (refined) 14% 73% 11% 225 °C (437 °F) Sautee, stir frying, cooking, salad oils, margarine Cottonseed oil 24% 26% 50% 216 °C (421 °F) Margarine, shortening, salad dressings, commercially fried products Avocado 12% 74% 14% 271 °C (520 °F) Frying, sautéing, dipping oil, salad oil Peanut oil 18% 49% 33% 231 °C (448 °F) Frying, cooking, salad oils, margarine Diacylglycerol (DAG) oil 3.5% 37.95% 59% 215 °C (419 °F) Frying, baking,...Read more...
Gluten Free Flour Guide
Flour TypeMade FromBest ForFast FactSulphites (sulphur dioxide 220) are often found in gluten free flours and may adversely affect some people. Rice, rice flour, rice noodles, plain rice cakes, buckwheat, millet and organic products do not contain sulphites.Arrowroot(may contain sulphites)Ground from the root of the arrowroot plant. Tasteless, and the...Read more...
How to Adapt a Cake Recipe to Omit Eggs
In the baking of cakes, slices and muffins, the purpose of eggs is to bind the ingredients together and to leaven the cake. You can adapt baking recipes that require only a few eggs in by using one of the following substitution ingredients in place of each egg: Replace Each...Read more...
What is the difference between sucrose, dextrose & fructose?
"Table sugar is sucrose. It is made from two simpler sugars called glucose and fructose. Glucose is sometimes called dextrose. Glucose is a little less sweet than sucrose, and fructose is a sweeter than sucrose. When sucrose is heated in the presence of an acid (such as vinegar or lemon...Read more...
Use chia seeds to replace eggs in recipes.
When mixed with water, chia seeds, high in soluble fiber, form a thick gel. Place 1 tablespoon of chia seeds in a cup and add 3 tablespoons of water. Allow the mixture to sit for about 15 minutes. 1/4 cup of hydrated chia seeds equals approximately 1 egg. ...Read more...
The Skinny on Sugar Substitutes
Agave nectar isn’t as good for you as you may think. According to Dr Mercola, it is no better than high fructose corn syrup, “Most agave “nectar” or agave “syrup” is nothing more than a laboratory-generated super-condensed fructose syrup, devoid of virtually all nutrient value, and offering you metabolic misfortune...Read more...
Soy Sauce Substitute
THE ALLERGY MENU SOY SAUCE SUBSTITUTION TIP:You can use 3 tsp Molasses mixed with 1 teaspoon apple cider vinegar to replace 1T soy sauce in recipes! Give it a try!...Read more...
How to use Psyllium Husks as Egg Substitute
THE ALLERGY MENU EGG SUBSTITUTION TIP:Place 2 tsp Psyllium Husks in a small bowl and pour over 1/2 cup (125ml) boiling water, stirring constantly to ensure that the psyllium does not form lumps. Set aside for 5 minutes until a gel like consistency is formed. This mixture will replace two...Read more...
MAKING A GOOD BONE BROTH
When collecting bones, go for variety. This is because the marrow found in bones is either yellow marrow or red marrow. Yellow marrow is found in the central portion of long bones. It is where fats are stored. Red marrow, on the other hand, is found in flat bones. These...Read more...
SUBSTITUTES FOR NUTS IN RECIPES:
SUBSTITUTES FOR NUTS IN RECIPES:Nuts are an excellent source of vitamins, minerals and good fats While the vitamins and minerals are easy to find elsewhere it's the good fat found in nuts that needs to be substituted. NB: some people who are allergic to nuts may also be allergic to...Read more...