Unjunk Your Junk Food

Midday News
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Andrea Donsky, Holistic Nutritionist, author of “Unjunk Your Junk Food,” and creator of NaturallySavvy.com, shares these tips:

Step 1: Trans Fat Alternatives

Many ready-to-eat baking goods contain partially or hydrogenated oils, artificial colors, and a host of preservatives. To avoid these chemicals look for products that do not contain them such as:

  • Wholly Wholesome pie crust/shell
  • Wholly Wholesome apple pie
  • Immaculate Baking Cinnamon Rolls
  • Dr. Oetker cake mix
  • Frosting
  • Earth’s Best butter, Barlean’s coconut oil (non-dairy) and organic butter (alternative to shortening, trans fats)

Trans fats are linked to: heart disease, diabetes and cancer.

Step 2: High-fructose corn syrup Alternatives

This ingredient can be found in a variety of products on your supermarket shelves. When it comes to baking, it is important to read the label carefully to avoid it. These items do not contain it.

  • Pamela’s baking products (cookies & brownies).
  • Truwhip whipped topping
  • Dark chocolate chips (they contain anti-oxidants)

HFCS is linked to obesity, heart diseases and increased belly fat.

Step 3: Artificial Color Alternatives

This is a big one when it comes to kids. Kids love bright colorful foods so the key is baking with ingredients that use natural colors derived from fruits and vegetables.

  • Natures flavors all natural/organic food coloring and flavoring (alternative to chemicals dyes and flavors)
  • Let’s do organic sprinkles (great for cookies and muffins/cupcakes)

Food dyes are linked to hyperactivity in children with and without behavioral issues.

Step 4: Artificial Sweetener Alternatives

There are many great tasting, better for you sweeteners on the market today that are perfect for baking. Use a 1:1 ratio to sugar and enjoy.

  • Examples include: Xylitol, erythritol, palm sugar, stevia, etc.

Step 5: Gluten free alternatives

Food allergies are on the rise. For those with dairy and wheat sensitivities, here are some options to bake with:

  • Almond milk, coconut milk, rice milk, organic milk.
  • Quinoa and other gluten free flours


Latest News

More News