This post may contain affiliate links. These help support this website.
Last week, I had a class for some local readers full of chemistry secrets for healthy eating.
I know many of you wished to come, but we have readers all over the world, so not every was able too 🙂 I shared some behind the scenes on snapchat (Add: alexisroch) and Instagram.
Here is a brief recap on some important points we discussed plus some great questions that were asked! If you want more chemistry secrets for healthy eating, don’t worry, we are working on a great new project to share soon 🙂
PIN THIS: Topics for Chemistry Secrets for Healthy Eating:
Sugar
The first part of the class we discussed sugar. I talked about some of the topics in this post about added sugar vs natural sugar.
A few were curious about agave syrup. I mentioned that briefly in the above post. Agave is very processed by the time you get it into syrup form. It is also researched to have a high glycemic index, just like regular table sugar. So, it is better to stick with a more natural sugar source like honey or maple syrup.
Stevia
Everyone wants to know more about stevia. This post on stevia has some great tips about it.
Along with stevia, some of the questions were about other zero-calorie sweeteners like sucrolose and aspartame. Almost all of these sweeteners are chemically manufactured, so they can cause digestive issues. You have to be cautious about “healthy snacks” because so many of them have sucrolose to keep the sugar content low.
Always check labels for “sugar alcohols” because these can be artificial sweeteners.
Reading Labels
Many of the ladies who came brought their snacks with labels so I could dissect it for them. They were blown away by how many of their snacks they thought were healthy, were actually full of artificial preservatives, soy, and additives.
It was fun digging into all these labels and explaining what the chemicals actually were.
This post on what’s really in your healthy snacks has some more information.
A few other preservatives I brought up were trisodium phosphate and tripotassium phosphate. Both of these are found in many cereals especially kids cereals. Phosphates should be limited in your diet because they can cause numerous health issues. Phosphates have been studied to have a connection with high blood pressure, heart disease, and kidney disease. Avoiding them is best.
Just some pictures from the class.
Other Questions:
What type of protein powder do you use?
I don’t eat dairy for rheumatoid arthritis, so I stick with plant based proteins. It can be hard to find one that has good ingredients without containing soy. I use this one and this one. Both are pretty good without a bad aftertaste.
Another clean protein option is plain egg white protein powder. It has no added ingredients except egg whites for protein! My husband has trouble getting in protein, so this is something he always adds to his diet.
Do you take a probiotic? Which one?
I do take a probiotic occasionally if I need it. This is the only one I have used that actually helps me. Most others I have tried have not been a good experience! :0
What are your thoughts on gluten-free and dairy-free eating?
One of the things I cut out years ago was dairy. I first tested to see how it helped rheumatoid arthritis, and it was helpful for me. I occasionally enjoy frozen yogurt, but the majority of my diet is dairy-free. Many people don’t have an issue with dairy, but you still need to watch out for the type you use. Dairy has become highly processed over the years, so make sure you are buying a high quality milk that’s organic.
I read a research article about 10 years ago linking enzymes in dairy products to triggering auto-immune diseases or aggravating them. When I stopped using dairy for many years, my auto-immune disease was better overall.
I also limit gluten because I don’t eat much bread. Gluten is found in wheat products which I don’t eat often. Again, gluten can be an issue for people who have a sensitivity to it. I also have friends who have various auto-immune diseases and limiting gluten has helped their symptoms.
[Tweet “Chemistry Secrets to #healthyeating #health #dairyfree @chemistrycachet”]
We will be putting together more of these classes because everyone enjoyed them so much!
As always, feel free to contact me with any questions you have too!
Follow on Facebook | Bloglovin | Twitter | Instagram | Pinterest | Hometalk
Linking with Met Monday and these link parties!
ShootingStarsMag says
Thanks for sharing! I’m glad that the class went so well and that you’re planning on doing more. I wish I was local to attend.
Alexis says
Thank you! I wish everyone was able to go 🙁 I think we will be doing a video of the next one!
Leanne Vanous says
I would love to be able to watch a video of your class! ❤
Leanne Vanous says
Wow. I’m very sorry to hear what you and your family go through. I’m so impressed that you both have persevered through the years and remained faithful to God and each other. Such an inspiration, thank you for share your life and experiences. ❤
I have a question about the phosphates: if there is any trisodium phosphate or tripotassium phosphate in food, such as cereal, is it required to be labeled in the ingredients? I have looked at the ingredients carefully on our cereals and do not see it listed although these are very common kids cereals and highly processed (we try to eat clean approximately 80%, but the cereals are included in our occasional quick breakfast).
Alexis says
Thank you Leanne!! I appreciate that! And I am so happy to be able to share our experiences to help others 🙂 Yes, they definitely have to list the ingredients for phosphates on the labels. I have noticed it mainly on Reese’s puffs, flavored cheerios, and some off brand things. If it doesn’t have it on the label, then you are good 🙂 We are going to try to video the next class so everyone can watch it. I will keep the website updated with the details on that soon!
Laurie S says
Happy post holiday Alexis! I’m bummed that I am not local to attend your great class – look forward to the video (or give me a month’s advance notice and I might fly to TX!). You touched on some great topics. I’m your opposite – carb and gluten eating, dairy consuming RA person… I do eat lots of fruit and veggies and I am trying to be better… and open minded to modifications/variations to my current eating regimen. 🙂
Alexis says
That would be awesome! ?? I think keeping a balanced diet and doing what works for your RA is great. It’s amazing how we all respond differently to things too ? Thanks Laurie!
Linda says
Presenting a class like you did is very interesting. I have been wondering about probiotics and hear of so many people taking them on a regular basis. I haven’t done that. It was interesting to read your thoughts on them. Perhaps eating better would be good for my RA. I could definitely cut back on sweets. I’m going to work on that. Your information is always so interesting.
Alexis says
Thanks Linda! Diet has definitely been a big thing for RA. It has helped me a lot over the years just to feel better. I still have issues, but nutrition has helped!
sheryl wells says
I want to go to the next one!!
Alexis says
You should!