Alain Braux nutritional therapy food allergies dietary healing desert gluten free fresh healthy

Hello again! This time around we have another three potential genetically engineered ingredients: stearic acid from soybean, cornstarch and the worst one, Aspartame. Why would there be an artificial sweetener in a children’s supplement? I just cannot imagine what their explanation would be. Since we are officially in the Autumn season, I thought a nice pumpkin soup would warm you and your children up. And, of course, you can carve one out for fun as well. Happy Halloween!  

Stearic Acid – GMO alert

Stearic acid is a saturated fatty acid. It is an emulsifier, thickener, and stabilizer. It occurs in many animal and vegetable fats and oils. Stearic acid is prepared by treating these fats and oils with water at a high pressure and temperature (above 200 °C), leading to the hydrolysis of triglycerides. The resulting mixture is then distilled. Stearic acid is used to produce dietary supplements. It can be made from soybean, corn, coconut oil, the fat of cows (see bovine), pigs (see porcine) and sheep. Since corn, soybean oil and bovine/porcine fats are questionable; ask for source or non-GMO certification.

Corn Strach (? – ditto) – GMO alert

Corn or Maize (approx. 86% of U.S. crop in 2011) – Trait: Resistance to glyphosate or glufosinate herbicides. Insect resistance via producing its own Bt (Bacillus thuringiensis) proteins. Added enzyme, alpha amylase, converts starch into sugar to facilitate ethanol production. Corn flour, meal, oil, starch, gluten, and syrup. Sweeteners such as fructose, dextrose, glucose and modified food starch and many more. See complete list of ingredients coming from corn under corn below. Ask for non-GMO certification for any corn-based ingredients. Avoid.

Less than 2% of: Aspartame†

Oh, la di da… less than 2% And that’s supposed to make it acceptable? Aspartame (also called AminoSweet ®, NutraSweet ®, Equal ®, Spoonful ® and Equal Measure ®. Aspartame is a non-calorie artificial sweetener comprised of methanol, phenylalanine and aspartic acid. It is used in diet sodas and thousands of other products worldwide. Aspartame has been linked in a multitude of studies to cancer, diabetes, affects your brain (migraines, seizures) and cause emotional and psychological disorders (it’s excitotoxins that damage brain cells), cause birth defects, and create vision problems.  Find more here: http://buff.ly/1ciOCCG). It is produced by GM microorganisms typically grown on glucose/fructose from GM corn. Avoid.

Chef Alain’s Recipe

A warming pumpkin soup.

Soupe à la Citrouille et ses Pépins Rotis – Squash Soup with Roasted Pumpkin Seeds

This recipe reminds me of Mamie’s “soupe a la citrouille” (pumpkin soup). She used only the “potiron” (big, large pumpkin). Of course, she used heavy cream in her recipe. Unfortunately, she never used a recipe. I had to recreate from memory. In my version, I use unsweetened almond milk to lighten it. I hope you like it.

Servings: 6

Preparation Time: 50 minutes

Cooking Time: 40 minutes

Total Time: 1 hour 30 minutes

Ingredients

– 1 Tbsp coconut oil

– 1 yellow onion, peeled and cubed

– 2 carrots, peeled and cubed

– 1 tsp sea salt (Fleur de Sel)

– 2 lbs organic pumpkin, peeled, seeds removed (save the seeds), and cubed

– 6 cups water, filtered (or enough to cover squash)

– 2 Tbsp apple cider vinegar

– ½ tsp ground white pepper

– ½ tsp ground nutmeg

– 1 cup unsweetened almond milk

– ½ cup roasted organic pumpkin seeds (for garnish)

Procedure

1. Heat the oil on medium heat in a heavy-bottomed cast iron pot or Dutch oven.

2. Sauté onions and carrots with salt while stirring until slightly caramelized, about 10 minutes (or longer if you want a sweeter, richer flavor).

3. Add pumpkin cubes and enough water to cover the vegetables.

4. Bring to a boil, then reduce flame and simmer until squash is tender (about 30 minutes).

5. Meanwhile, roast the pumpkin seeds at 350F until fragrant. Set aside.

6. Purée the soup one batch at a time in your blender. Pour back in the pot.

7. Add the almonds milk and spices. Simmer another 10 minutes to allow the flavors to mingle.

8. Remove from heat. Garnish with roasted pumpkin seeds.

= Chef’s tip 1: If you want to add a little flavor, use organic vegetable broth instead of water.

= Chef’s tip 2: If you feel like playing around with other flavors, replace nutmeg with ground cumin or grated ginger for added flavor.

This recipe is excerpted from Paleo French Cuisine by Chef Alain Braux

Next time, I will tell you about the vitamin that keep your eyes and your skin healthy, vitamin A. Since turkey contains a good amount of vitamin, how about a different kind of turkey dish for Thanksgiving? Pain de Viande a la Dinde du Texas – Texas Turkey Meatloaf. Until then, I hope you have a learned a few things and enjoy Halloween with your kids.

Until then, A Votre Santé – To Your Health

Chef Alain Braux

Chef Alain Braux is an award-winning executive chef and award-winning food and health author. Chef Braux is the executive chef and nutrition therapist at Peoples Pharmacy in Austin, TX, as well as running his health food consulting private practice at A Votre Santé – To Your Health. You can also find him on Facebook, LinkedIn, and Twitter.

Chef Braux is an expert in food allergies diets and the author of multiple award-winning food and health books. “How to Lower your Cholesterol with French Gourmet Food”, “Living Gluten and Dairy-Free with French Gourmet Food”, “Healthy French Cuisine for Less Than $10/Day” and most recently “Paleo French Cuisine”.