| The Sue Gregg Cookbook Story |
 Our idea of food was standard American. Scrambled eggs and bacon with white bread toast, a glass of orange juice, boxed  cereal choice of the
morning for dad and the kids. A cup of coffee for mom. For dinner, real
man-stuffing, kid-pleasing meat and potatoes, out-of-the-can vegetables,
jello on top of crisp iceberg lettuce for salad, and ice cream. Our
oldest son suffered from severe headaches. Colds and the flu ran their
regular courses through the family. The toddler’s sniffles continued
even after a ten day regime of antibiotics. Dad’s craving for
chocolate and cola drinks induced an alarming weight gain. Job pressures
brought irritability and depression that strained family relationships.
We began to research articles and books to find answers. What about sugar? A nutrient depleted thief. White flour? Lost its fiber. Processed foods? Overcooked with cosmetic colorings and flavors added. We read everything about nutrition we could find. At times contradictions confused us. Nutritionists seldom seemed to agree. Eventually we distinguished the controversial peripherals from the basics. For us it meant switching from processed foods to whole foods with quality fats and fiber. It meant decreasing refined products and increasing fresh whole foods. But that posed a problem. How could we introduce these changes to our family? OUR EXPERIMENT BEGINS The problem with food became clearer. Perhaps we’ve deceived ourselves. We’ve devised a lot of products that look, taste and fill like real foods. We’ve developed "fake sugars," saccharin, cyclamates, and aspartame. Even "fake fat" has appeared on the market. Our bodies, however, have been designed for real God-given food. RECIPES--THE
KEY For
our family the key to better eating was developing new recipes. For
example, we took a favorite family muffin recipe and changed the white
flour to whole grain, the sugar to honey, and omitted the hydrogenated
fat altogether. Those conversions moved us into a new world of whole,
nutrient dense foods. Recipe by recipe we began to gain confidence in
our new venture. OUR FAMILY
BENEFITS
Trips to the doctor for the sniffles ceased. We sometimes get a touch of
the Dad’s weight moderated. Best of all, his more lovable disposition returned. Do addictions to chocolate, colas, and candy for an energy boost affect the mind and emotions too? What can a family gain by serving quality foods in a nurturing environment? First, good food avoids the obvious negatives of a depleted diet. Secondly, a steady supply of the best nutritional sources we can find support both the mind and the body. Finally, by searching out the Creator’s design instead of following the latest advertising fad we express faith. God honors that. This is
our personal experience. Scientific studies, however, provide ample
evidence for the benefits of wise food choices. The real problem is not
the "why" of healthier food. It is the "how to" that
stops most people.
That is why we specialize in creating recipes. We're committed to
helping others overcome obstacles to eating better. |
| Need more encouragement? You are not alone on your quest to transitioning to whole foods. Read how another blogger outlines obstacles and steps she has followed (Family Resistance, Lack of Direction, Lack of Knowledge, Lack of Skills, Lack of Support, Lack of Resources): See The Homestead Revival |
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1 About 2 Story 3 Talk 4 Chef 5 Lifestyle 6 FoodBodyMindSpirit 7 Pleasure Principle 8 Whole Grains |
Managing the earth’s resources (taking
"dominion" Genesis says) is our responsibility. This command
suggested a plan for change. We needed a design for incorporating real whole
foods into our menus. Since God also created taste buds to
enjoy what He created, we shouldn't have to endure dishes that taste
like paper plates.
current "bug." No longer does it run a devastating course
through the entire family. Could it be that our immune systems were
becoming better fortified?