There are numerous recipe ingredients that are needed for optimal results. Use cream of tartar for stabilizing recipes, creamy texture, and adding volume to beaten egg whites. Often, cream of tartar is added to candy and frosting for creaminess. When cream of tartar is mixed with baking soda, baking powder results. Also stabilize foods with gum arabic and carob powder, which is also used as a darkening agent and caffeine-free chocolate substitute. Use guar gum, cornstarch, arrowroot powder, tapioca (available in tapioca pearls and granules), wheat starch, and potato starch as natural food thickeners. Be aware and always remember the nutritional value of these recipe ingredients. For example, nutritional yeast, different from baking yeast in that nutritional yeast flakes are a deactivated form, is rich in protein, vitamins and minerals. The soy bean-derived lecithin granules, largely composed of phospholipids are used as a natural emulsifier. Studies have shown that soy-derived lecithin can significantly lower cholesterol and triglyceride levels and simultaneously raise HDL ("good cholesterol")*. Add nutrition, texture and fiber with whole wheat flour. Use organic unbleached all-purpose flour to reduce the amount of exposure to trace amounts of toxic substances to the body and the environment. In fact, it is always a better choice to choose organic for this reason. Choose organic egg protein powder, organic sugar cane, maple syrup granules, vegetable broth, and the vegetable soup blend for healthier alternatives over other ingredients. For convenience and to avoid waste due to spoilage of fresh foods, powdered recipe ingredients like lemon juice powder, wasabi powder, and vegetable broth powder are a wise choice. If you use baking powder, aluminum-free baking powder should be used to reduce exposure to aluminum compounds, which have been found to be associated with Alzheimer's disease. If you choose to use eggs in your diet, always choose organic eggs that come from healthy chickens.
*References
1. Iwata, T., Kimura, Y., Tsutsumi, K., Furukawa, Y. & Kimura, S. (1993).The effect of various phospholipids on plasma lipoproteins and liver lipids in hypercholesterolemic rats. Journal of Nutritional Science and Vitaminology 39, 63-71.
2. Jimenez, M. A., Scarino, M. L., Vignolini, F. & Mengheri, E. (1990). Evidence that polyunsaturated lecithin induces a reduction in plasma cholesterol level and favorable changes in lipoprotein composition in hypercholesterolemic rats. Journal of Nutrition 120, 659-667.
