Waterless Cookware Blog

Today’s foods are far removed from the original, as are most of our attitudes about food.  Today we tend to feed out appetite instead of our body.  Consider this intrusion into our diet, one having enormous impact on health and family well-being.

For millennia our ancestors searched the seasonal savannah and gathered nutrients from the bounty of Eden.  Whole and unadulterated foods rich in fiber, minerals, vitamins, carbohydrates and proteins were naturally selected—a wise mix by which the miraculous (and resilient) human body adapted and thrived over eons.

Around 500 A.D., refined sugar arrived on the scene and the spice of sweetness began navigating the trade routes.

By 1647, Dr. Thomas Willis (a medical man of considerable training) observed a disease he referred to as Diabetes and its prevalence among those who could afford to feed their sweet tooth.

By 1997, the US Department of Agriculture determined our average consumption of this new substance had reached 154 pounds per individual per year.   Corporate sponsored science is always cautious to draw causality, so just let the graph speak for itself.

Natural sweeteners abound:  honey, barley malt, maple, sucanat, stevia, rapidura, raw cane juice and agave—all easily replace refined sugar.  Molasses, which is simply the nutrient waste of refined sugar, is a wonderful sweetener to cook with, rich in fiber and glycemic (insulin) moderators–the very nutrients our body needs to effectively mitigate the onslaught of sweet  (…so why does industry take the goodness out?).

Hypothesis: can we be healthy and sweet?
Corollary: does waterless cooking retain nature’s honest sweet?
Result: Tastefully cook healthy, eat honestly, and thrive.

Fairness: for a multi-billion $ corporate view of sugary goodness, visit:  SweetSurprise