The following links tend towards news reports of scientific studies that point out some positive aspect of the paleo diet. If you are looking for current news reports, I suggest signing up for Google Alerts for the Type: News. I have three set up, for: "caveman diet," "paleo diet," and "paleolithic diet." You can also set them up for blogs and/or websites.
One question, when I released this bread out of the pan there was a very strong ammonia smell coming from the bread. After it cooled this ammonia smell was gone. I’m just curious what could cause that odor? Is it a reaction from the almond flour? I was just caught off guard when I bent over to get a whiff of the freshly baked loaf and it smelled of ammonia! https://www.youtube.com/watch?v=OxF2u_3URxs
These cookies are not only absolutely adorable, but with spicy seasonings like cloves, cinnamon, nutmeg, and ginger, they also scream, “It’s holiday season!” (Note: We fully support making these year-round while singing carols at the top of your lungs.) And don’t stress if you don’t have cookie cutters to make gingerbread people; just drop spoonfuls on the tray and bake.
But human populations in different regions of the world ate a variety of diets. Some ate more; some ate less. They likely ate meat only when they could get it, and then they gorged. Richard Wrangham, author of Catching Fire: How Cooking Made Us Human, says diets from around the world ranged greatly in the percentage of calories from meat. It’s not cooked meat that made us human, he says, but rather cooked food.
I just found this recipe and I notice that the recipes are very similar: this one has the addition of a little coconut flour, half the salt and half the vinegar, but maintains the baking soda quantity. How does the the texture of this bread compare to your low carb corn bread? I’m very curious about what went into the decisions that differentiate the two breads.
Hi Kim, thank you for your feedback. I think it’s interesting that the recipe turned out well using coconut flour instead. I would love it if you could post a photo of your bread here in the comments so I can see it. Substituting coconut flour for almond flour is tricky, and I think it worked out for you because you cut the amount of flour added in half.
Gluten is a protein found in things like rye, wheat, and barley. It’s now being said that much of our population may be gluten-intolerant (hence all the new “gluten-free!” items popping up everywhere). Over time, those who are gluten intolerant can develop a dismal array of medical conditions from consuming gluten: dermatitis, joint pain, reproductive problems, acid reflux, and more. https://www.youtube.com/watch?v=3xnQM8qlPY4
Hi Jen, It sounds like it needed to bake for longer – this is why it sunk and was still moist. The timing varies by ovens and even different pans. I hope you’ll try it again and just keep it in there for longer. You can cover the top if it starts to brown too much. For the one you made, depending on how moist it was in the middle, you may be able to salvage it somewhat by pan frying the slices.
Thank you for the terrific recipe. I must admit that this really turned out to be “oopsie bread” for me. Due to the expensive nature of the recipe (organic eggs, almond flour, grass fed butter) I really attempted to follow the recipe perfectly instead of going with my usual improvisational style. I also do not have a food processor however that did not impede anything… a hand mixer and a deft hand did the trick. I did add the optional xanthum gum and erythritol but not the cream of tartar. The batter filled my silicone loaf pan to the top, I smoothed it out and popped it into the oven. Then, to my horror, I saw the little pot of melted butter still on the stovetop. There was nothing to be done except cross my fingers and hope for the best.
Wow! I just made this and had my first sandwich in–i don’t know how long! Delicious. Exactly as pictured and described. I ended up letting the honey, butter (subbed for coconut oil) , and almond butter, in their own separate cups, sit in hot water to make mixing easier since I don’t have a food processor–worked beautifully. Wow, thank you for this genius recipe!
Deadly Harvest: The Intimate Relationship Between Our Health and Our Food by Geoff Bond. The author is a nutritional anthropologist who has for years investigated both foods of the past and our prehistoric eating habits. Using the latest scientific research and studies of primitive tribal lifestyles, Bond first explains the actual diet that our ancestors followed--a diet that was and still is in harmony with the human species. He then describes how the foods in today's diets disrupt our biochemistry and digestive system, leading to health disorders such as allergies, arthritis, cancer, diabetes, heart disease, osteoporosis, obesity, and more. Most important, he explains the appropriate measures we can take to avoid these diseases--and even beat them back--through healthy eating. The conclusions of Deadly Harvest are that disease control happens by eating a strict low-glycemic diet, lowering the percentage of body fat you carry around, eat a diet consisting of mostly non-starchy plant-based foods, eat a low-fat diet with ample amounts of omega-3 fats, maintain good colon health, engage in regular physical activity, get some daily sunshine, and reduce chronic stress. If you do this, then diseases like cancer, heart disease, digestive problems, allergies, autoimmune diseases, brain diseases, diabetes, and obesity can be avoided. The Amazon reviews average to 5 stars.
First things first. And this is of utmost importance. Woot Woot is STILL cool. Says me. Because I say it all the time, so it just HAS to be cool, right?! Wait, since I’m the most uncool person on the planet, you probably should stop saying woot woot immediately. 😉 Second, I had ZERO clue you used to be an almond butter-making maniac! Oh I wish I was your bestie during THAT fun phase of your life! Now you are just a no-bake brainiac! (<– see what I did there?). These bars are FAB, just like all the rest of your no-bake bars! They look super creamy and uber dreamy… and most dangerous, because who in the world could eat just one (or 5) of these babies?! SO GOOD! Pinned of course! Cheers, sweets! And haaaaappy Galentine's Day!! XOXOXOX
The Paleo diet is based upon everyday, modern foods that mimic the food groups of our pre-agricultural, hunter-gatherer ancestors. Though there are numerous benefits eating a hunter-gatherer diet, there are seven fundamental characteristics of hunter-gatherer diets that help to optimize your health, minimize your risk of chronic disease, and to lose weight and keep it off.
Just made this bread and it’s in the oven as I write this. Can anyone tell me what the consistency of the dough/batter should be? Mine looked a little runny, almost like pancake batter. I can’t see if the bread is rising in the oven because the parchment paper is obscuring my view. I don’t want to open the oven door yet in case that causes the bread to sink in the middle. Anybody have the same batter like consistency and if so, how was yours?
I am trying this recipe for the very first time. It’s in the oven as I type! I am only 30 hours into a Paleo diet shift, and I am so happy to find a paleo bread recipe. I like eating extra virgin olive oil with bread to get more healthy fat into my diet, and this recipe will allow me to do just that. I am pursuing a paleo – possibly keto – diet for health reasons that also include a diagnosis of MS.
I make my own ACV from apple scraps. It’s so easy….after peeling and coring apples for another recipe, you take the scraps, let them air dry for a bit, then put them in a jar with water, cover with coffee filter and rubberband, put in cabinet and let it sit. 3 days is minimum, and better is 5-6 weeks or longer. I have let it sit for months and have come out with a great product. My first batch, I did add a couple tablespoons of Braggs as a starter. This will create a “mother” you can use over and over again. It’s a continuous process…and you never run out of ACV! https://www.youtube.com/watch?v=_PitZcopXOA
Hi Tessa, it’s hard to say what went wrong if you said you used all of the exact same ingredients as I do, and you follow the directions. The only thing I can think of is how you’re measuring your ingredients. Adding more yogurt or milk will not help and may make your bread very soggy. Let me know what happens when you try again. I will make a video showing the process soon. https://www.youtube.com/watch?v=gzWfAVhXcNs
They go through a virtual checklist on what makes a bread a bread, and it’s pretty much right on. You want your bread to be able to toast up in the toaster, to have a crust on the outside but be soft on the inside, and to slice up without giving you too many problems. The reason this becomes important to consider is because many breads that try to cut out wheat and up falling short of many of these requirements. But this bread is up to the challenge and can be that go-to bread recipe you’ll need while going with the Paleo lifestyle.
Evolutionary biologist Marlene Zuk writes that the idea that our genetic makeup today matches that of our ancestors is misconceived, and that in debate Cordain was "taken aback" when told that 10,000 years was "plenty of time" for an evolutionary change in human digestive abilities to have taken place.:114 On this basis Zuk dismisses Cordain's claim that the paleo diet is "the one and only diet that fits our genetic makeup".
Michele, this is the most delicious bread and can’t believe it’s paleo. So easy to make and keep. After a few days of keeping it out, I cut the rest into slices, put slice sized parchment paper between each one and freeze. I save the parchment for future loaves. Getting ready to make another one. It’s so delicious! Thank you for all your attempts to perfect it. YUM!! https://www.youtube.com/watch?v=4Jh5J8BCUks
Some randomized controlled trials have shown the Paleo diet to produce greater short-term benefits than diets based on national nutrition guidelines, including greater weight loss, reduced waist circumference, decreased blood pressure, increased insulin sensitivity, and improved cholesterol. However these studies were of short duration (6 months or less) with a small number of participants (less than 40). [4-6] https://www.youtube.com/watch?v=aFIHLe_rLbc