Ingredients I do not use in my cooking

No alcohol

Alcohol damages the liver and overburdens it. The path to true healing is to unburden the liver, thus giving up alcohol. Constant alcohol consumption also causes yeast, fungus, and candida overgrowth inside the body. The actual cause of so many health issues is candida overgrowth.

No CBD, No Weed

For the same reasons as for alcohol above, I do not consume or cook with weed. There are many other natural holistic ways to process emotions that we all face in life. Some great ways to de-stress are yoga, working out, swimming, jogging, and simply spending more time outdoors.

No Coffee

From the Health Mastery Institute

“Constant consumption of coffee taxes our adrenal glands. As the adrenaline wears off, cortisol slowly builds up. When this cycle is continually repeated, cortisol builds up and creates the same effects as chronic stress. Coffee also stimulates the brain to produce dopamine, a neurotransmitter. Dopamine elevates our mood and can make us feel better, which is the part reason that coffee is hard to quit for many people. Drinking coffee creates acidic conditions in the body after metabolism, contributes to mineral leaching from bones, causes excess stress hormones to be released, and increases inflammation. Coffee triggers the same inflammation and autoimmune response as gluten-containing foods and actually has even more serious effects. Coffee also causes loss of thiamin and other B vitamins, calcium, minerals, sodium, chloride, potassium, magnesium, and zinc, and studies have shown that a single cup of coffee can reduce iron absorption from a meal by as much as 75%. Coffee also greatly depletes the body of magnesium”

No Citric Acid

Manufactured citric acid is not the same as naturally found acid in all citrus fruits, which is really good for you. All citric acid you see in jams and other packaged foods as a preservative is synthetic. It “is made from Aspergillus niger (aka black mold) which is a known and very common allergen, that comes from sugar sourced from genetically modified corn or beets.”

No Chlorella

There is a lot to say about yet another hyped-up product, chlorella. See some research here on why chlorella is not that safe.

No Irish Moss

Irish Moss itself causes inflammation, similar to the carrageenan extracted from it. Even though it is a staple ingredient for many raw vegan chefs, this slimy sea vegetable substance does not resonate with me at all.

No Aquafaba

Aquafaba is another slimy liquid found in canned chickpeas. It is a relatively new ingredient in the vegan world, and again, like with Irish moss, everyone jumped on this new trend. The toxicity of aquafaba comes from the saponins, which create this foam-like consistency. These saponins can disrupt red blood cells, stimulate uterine blood flow, and contribute to a leaky gut.

No Psyllium Husk

Psyllium also gained popularity among vegans at some point. As a stand-alone supplement in capsules, it can be somewhat beneficial. But “it can also irritate the mucosal lining and cause bleeding at a microscopic level. It can also lodge itself behind or in the folds of colon polyps and cause inflammation” as per HMI Nutrition School.

No Preservatives

I do not use any preservatives of any kind.

Ingredients I use minimally

Vinegar: Apple Cider, Rice, Red Wine, or Balsamic Vinegar

All kinds of vinegar contain yeast, which promotes candida growth, the root cause of every disease. If you are Candida-free, maybe small amounts of vinegar are OK occasionally. Yet, consuming anything made with vinegar creates an environment where Candida will quickly get out of control. Especially if you struggle to lose weight after numerous diets, detoxes, and fasting, you want to consider healing candida overgrowth first.

Every human has candida overgrowth if they ever took antibiotics or ate meat.

I use fresh lemon or lime juice to replace vinegar. I also squeeze lemon or lime juice into all salad dressings to add a bit of the fresh acidic flavor from the natural lemon.

I still use some vinegar, mostly rice vinegar, for authentic Asian and umami flavors once in a while. The same goes for Balsamic or Red Wine Vinegar, which I use in very small quantities and rarely.

I rarely use Apple Cider Vinegar (APV) too. I strongly recommend you avoid another “trend” that is causing health issues, like drinking APV every day in the morning. Instead, use fresh juice or organic lemon for daily lemon water and drink it first thing in the morning.

Guar Gum and Xanthan Gum

Even though it is made from a bean called guar, guar gum can also lead to gastrointestinal (GI) side effects such as gas.

Xanthan gum is derived from sugar. This type of sugar can come from many sources, including wheat, corn, soy, and dairy. Xanthan gum is not found in nature and is artificially manufactured. According to the USDA, it's made by taking carbohydrates such as glucose or sucrose and fermenting them with bacteria. I try to avoid it unless it’s for the homemade marshmallows once in a blue moon or until I find another recipe without any ‘gum”.

A word on Oils

The best is to avoid all oils altogether! These are just extra fat that you do not need. Fat is stored as fat in your body.

Avocado oil - I use it very minimally and only for frying once in a while and tiny quantities.

Hemp and Flax Seed Oil - I use it rarely and primarily in salad dressings.

Coconut oil

It's the healthiest oil to use, but also in smaller quantities. I use it in raw and baked desserts and for light frying, too.

Coconut oil is not harmful if used in its pure raw form, especially if you get your hands on the most premium and pricey one - a centrifugal extracted organic coconut oil. The key word is “centrifugal”. It means that coconut “meat” was spun faster to extract the oil. No heating is involved, unlike in all others, even “extra virgin oils (which is second best after centrifugal). Centrifugal oil usually comes in small batches and rarely reaches mainstream store chains.

I use Organic Cold-Pressed Coconut oil for all my cooking. “It contains about 50% lauric, caprylic, and medium chain fatty acids (MCFA’s). Lauric acid has anti-microbial properties. Coconut oil also helps to boost metabolism and immunity and assists in weight loss. Oil and weight loss? Yes? (but only if you do not have any other sources of other oil-rich products, which is highly impossible for an average person)” - from HMI Nutrition School.

Never use Refined Coconut oil. It is made from almost rancid dry coconut meat shreds, heated to over 400F, and has zero nutritional value.

Sesame Oil

In Ayurveda (a science for healing the entire body) sesame oil is widely used. I use it occasionally in some Asian and Middle Eastern-inspired meals in very minimal quantities just for extra flavor.

Sweeteners I use

I try to minimize all sweeteners, but I use these healthier-than-refined sugar options below:

Organic Maple Syrup

Grade B maple syrup has some beneficial vitamins, but it’s also high in glucose, which can have negative effects on some people with insulin resistance.

Honey

Use honey from the local beekeepers. Some honey, like Manuka, has very effective healing benefits. But it’s best to use all honey in very small amounts because it can raise insulin levels.

Organic Coconut Crystals and Coconut Palm Sugar

“Both have a lower glycemic index than many sweeteners and it’s low in fructose. Coconut crystals are not the same as coconut palm sugar. Coconut sugar is harvested by tapping the flower sap of coconut trees. Coconut sugar is rich in mineral content. It included includes potassium, magnesium, zinc, and iron. It also contains vitamins B1, B2, B3, and B6”. - HMI Nutrition School.

Palm sugar (which is often mistakenly labeled as Coconut Sugar) comes from the trunks of palm trees, not from a flower like true coconut sugar.

Organic Coconut Nectar

Coconut nectar is a great source of sweetness. But it has a very distinct flavor, so I use it when it doesn’t overpower the taste of the meal. Coconut nectar contains 16 amino acids. Its production is also sustainable.

Organic Agave Nectar

“This is the most controversial sweetener because, on the one hand, it contains fructans, a form of non-digestible carbohydrates that help the body absorb magnesium and calcium. On the other hand, agave nectar has a high fructose content. It is the same sugar as in fruits, and that’s OK. But when Agave nectar (since it is a concentrate) is used in large amounts, it can burden our liver because that’s where fructose is being processed. Fructose can become excess if your river is not functioning well” - HMI Nutrition School. That’s why I use it in moderation when we need to sweeten things but don’t want to have the distinct taste of maple or coconut sugar.

Stevia

They are supposed to be the healthiest of the sweeteners. But Only in its green color in a powder form. All the white stevia has been overprocessed and stripped of its nutritional value. It is rich in terpenes and flavonoids. Stevia can aid diabetes, high blood pressure, cavity prevention; and weight loss. I am not a big fan of the taste, but during my Candida cleanse, I grew to like the taste of one particular brand of organic, powdered, green stevia. It has a very mild profile compared to all others.

A word on Nutritional Yeast

I use Nutritional Yeast in my cooking and recipes. But only its clean version—an unfortified version and from a particular clean brand.

Nutritional yeast is deactivated yeast. It is a by-product of molasses. This yeast is dried using heat processing to deactivate its active form.

From Health Mastery Institute:

“Nutritional yeast is a complete protein, with my favorite brand having 9 grams of protein per two tablespoons. It is also low in fat and sodium and is free of sugar and gluten.

Vegans often use nutritional yeast as an alternative to dairy products. It imparts a somewhat cheesy flavor to foods, which can help if you are trying to make a vegan meal with a cheesy flavor and don’t have time to make nut cheese (or don’t want the added fat).

Most nutritional yeast on the market, including brands like Braggs, are fortified with synthetic folic acid and B12. I highly discourage you from using those brands. Synthetic folic acid found in supplements chemically differs from natural folate in green vegetables, beans, and other plant foods. Folate is essential for women of childbearing age. A deficiency of folate in the first trimester is linked to neurological defects in the unborn child. However, synthetic folic acid (whether in multivitamins or nutritional yeast) increases the risk of breast cancer in women by 25-35% and also increases the risk of prostate and colorectal cancers. (See below).

Vegan bloggers often cite nutritional yeast as a good source of B12. It’s not so big on B12 content. It only contains B12 if it is fortified, and the B12 that it is fortified with is cyanocobalamin, which is not readily absorbed by the body. Cyanocobalamin is also bound to toxic cyanide molecules, which, over time, can damage the liver.

As of now, the best brand to use is Sari Foods.

I use only filtered water

I do not use tap water in any of my cooking. Tap water is contaminated with harmful pollutants and chemicals. I use filtered or spring water only.

Aluminum-Free Baking Powder and Soda

I make sure that all of the baking soda and baking powder are free from aluminum. Aluminum is a toxic heavy metal we do not need in our bodies. From the Health Mastery Institute: “Aluminum has been linked to breast cancer in women and has also been linked to an increased risk of Alzheimer's disease.

SOURCES OF ALUMINUM

Table Salt (aluminum is added to this mineral-deficient "food" as an anti-caking agent). Antiperspirants (including "natural crystal" and "deodorant stones"). Tap water (aluminum causes dirt to settle out of the water). A drying agent was added to cacao, table salt, and baking powder. Most cosmetics use aluminum as a base. All prepared foods are made with tap water. Uncoated aluminum cookware. Aluminum cans, Antacids (Maalox, Mylanta, Rolaids, and many others)

EARLY SYMPTOMS

Headaches, dry skin, and mucous membranes. Tendencies for pain in the head are relieved by food, loss of memory and mental confusion, some dementia, and reduced sweating.

LATER SYMPTOMS

Alzheimer's diseases, other dementias, anemia, colitis, dental cavities, kidney and liver dysfunction, neuromuscular disorders, Parkinson's disease.”