It’s so easy to unwrap the little foil packages and throw them in boiling water. Vwah-la, ta-da—veggie broth for soup. The vegetarian bouillon cubes I have in my cupboard at the moment say “natural” right on the label, and “convenience without compromise.” Than means unprocessed, right? Not!
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Get the Official Guide to October Unprocessed! It’s a free PDF download that answers many of the most common questions about the challenge. But more than that, it’s got lots of great information on how to help you get the most from the challenge, ways to avoid common “speed bumps,” advice for specific dietary restrictions, and tons of other unprocessed goodness.
Today I want to mention a handful of other ingredients, usually used in small quantities, but collectively, they’re in a whole awful lot of the foods most people eat. Many of these are used in extremely small amounts in any given product, but over time I believe those small quantities can really add up.
Let’s say we fill a pint glass with water, or about 16 ounces. Now, foolishly enough, add 5 grams of butter to that glass. Delicious.
In the spirit of sharing a “recipe” as others have done, I offer these simple steps for reducing your exposure to toxins in food, whether they were added during processing, packaging, or from environmental contamination.
Carrie Vitt spent nine months going from doctor to doctor without anyone really listening to her or running tests. She finally found a doctor who listened, ran the required tests and in the spring of 2009 diagnosed her with an autoimmune disease called Hashimoto’s Thyroiditis.
While everyone’s individual story is different, we all tend to move through the same five stages on the way from processed food to real food. And the more I shared about this idea, the more I could see how empowering it is to know what stage you’re in and what terrain lies ahead.
I have a rule about unprocessed food: Whatever I buy gets eaten twice. The ripe figs dazzle me in my yogurt this morning, topped with toasted walnuts and honey. The rest will appear as tomorrow’s appetizer, broiled with goat cheese. My roasted chicken makes an elegant dinner, and then I shred the remains for salad the next day. It sounds rather gourmet, doesn’t it? But I haven’t planned it that way.