Frequently Asked Questions

 

Q. What disease do you have? How do you manage it and how did you get healthy.

A. Please read my full health transformation post HERE and then read the follow-up post HERE.

 

Q. When you call for coconut milk in a recipe, do you use the can or the carton in the refrigerated section?

A. I always use full-fat coconut milk from the can, unless otherwise noted. The type in the carton is designed to be a beverage and shelf-stable, thus requiring a ton of additives and stripping the good fat and nutrients that come from the whole coconut milk in the can. Natural Value brand is BPA-free and also does not contain any guar-gum. I also use Native Forest or Whole Food’s Organic 365 brand.

 

Q. What type of almond flour do you use? Is it the same as almond meal?

A. I always use a blanched, finely ground almond flour. My favorites are Honeyville Farms and WellBee. Bob’s Redmill is too coarse and will cause soggy baked goods. Almond meal is different from almond flour as it contains skins and is typically more coarsely ground. I find that almond meal is good for breading things but not good for baked goods. For more information on Almond Flour, Click Here.

 

Q. Can I substitute coconut flour for the almond flour in recipes?

A. No, coconut flour is much more absorbent and will call for a different ratio than the almond flour. I suggest you stick to recipes that are developed specially for only using coconut flour.

 

Q. Can I substitute other nut flours for the almond flour?

A. Yes, as long as they are blanched and very finely ground. I suggest macadamia or cashew flour for the most similar results.

 

Q. I cannot eat nuts, is there a good alternative to the almond flour in your recipes?

A. Finely ground and sifted sunflower seeds are a great sub and sunflower butter for almond/cashew butter. You will need to cut the baking soda in the recipe by half and add 2x the amount of cream of tarter to add an acidic ingredient to keep it from turning green from the chlorophyl (see this article) So if the recipe calls for 1tsp of baking soda, do 1/2 tsp baking soda + 1 tsp cream of tarter.

 

Q. What is palm shortening and what is a good substitute?

A. Palm shortening is derived from palm oil and is not hydrogenised, and contains no trans fats. I use palm shortening as a butter substitute in my baked goods recipes. It has a firm texture and a high melting point, creating fluffy and cake-like delights. Be sure to purchase this oil from sustainable and eco-friendly sources, such as Tropical Traditions or Spectrum (labeled Vegetable Shortening). Unsalted grass-fed butter may be used as a substitute if you can tolerate dairy.

 

Q. Is there a difference between coconut sugar and coconut crystals?

A. Palm sugar, coconut sugar, and coconut crystals can be used interchangeably. They are produced from the sap of the flower buds of the coconut palm tree. They have been used as a traditional sweetener for thousands of years and have a very low glycemic index. You can find it at Trader Joe’s, Whole Foods, or even Costco. See my favorite brand here.

 

Q. You talk about SCD a lot. What is it and what is the difference between SCD and Paleo?

A. SCD stands for the Specific Carbohydrate Diet. Read more about it on the Breaking the Vicious Cycle website. The diets are very similar, but there are some significant differences. I followed the SCD for a couple of years before realizing that I needed to limit certain types of dairy, all legumes, and focus on consuming pasture raised meats.

paleo
Suggested Reading: Practical Paleo Diane Sanfilippo and The Paleo Solution by Robb Wolf and Loren Cordain

 

SCD

Suggested Reading: Breaking the Vicious Cycle: Intestinal Health Through Diet by Elaine Gloria Gottschall

 

Q. You say you are Paleo, but I still you see you post recipes and photos using dairy. Is it ok to eat dairy?

A. I believe that there is no 1-fits-all diet and that everyone needs to access where you are at in their healing journey and how your individual body reacts to certain foods. I eliminated dairy for quite a few months before being able to add it back into my diet in moderation. We enjoy goat cheese and raw, organic cow’s milk cheese from time to time. I personally cannot tolerate milk or cream in any form and keep the cheese to a 3 times a week maximum.

 

Q. Can I substitute almond butter or sunbutter for the cashew butter in some of your recipes?

A. Yes, but the texture, color and flavor will all vary.

 

Q. What type of supplements do you take?

A. I cannot legally provide any medical information, including my supplement list. My naturopath, Dr. Melody Wong, did a series of posts on gut health and naturopathy which you can find overall supplement information. Read those posts by Clicking Here. I strongly suggest finding an ND in your area if you struggle with any intestinal issues and are not seeing full relief from your diet changes.

 

Q. Where can I hear more of your story?

A. I have appeared on many television shows and podcasts to share more of my story in depth. You can view or hear them here. I also write a lot about my health journey in both of my cookbooks which you can find here.

 

Don’t see your question or the answer you need? Email Me and I’ll add it to the list!

  • Trina

    Can I use red palm oil in place of palm shortening in your chocolate chip cookies?

    • http://againstallgrain.com/ Danielle

      Trina, red palm oil is not the same thing as palm shortening, and it is not a good sub for it. The best subs for palm shortening are lard, ghee, or grass fed butter. ~Eileen

  • Tracey

    Ok. So last week I was sharing my life story with a group of people from church. I had Lupus and struggle still with Crohns. A friend in the room said she HAD to talk to me. She introduced me to you. I start my journey tomorrow! I am off to the health food store to begin! I am so hopeful. I am so thankful for your hard work and for your life story. I am sad that my medical doctors have never introduced me to the reality that diet and foods play. Quite frankly after reading today your site-I’m shocked and a little angry at them…I will let you know how it goes! Praying for food miracles! Thank you again for all your work!!

  • Diane

    Hi, Danielle! I’m so excited that I found you and your books and blog…I’ve been struggling with my health for the last few months and have been to numerous drs, only to be told that I have anxiety and am given anti-anxiety meds! My blood tests seem fine, but I feel terrible and do struggle w/ anxiety. I’m hoping grain-free can help me. I’ve been gluten-free for awhile and have started going grain-free, but one thing I notice is that I feel weak and tired and wonder about the lack of carbs and is it normal to feel that way at first? (BTW, I love your granola recipe!)

    • http://againstallgrain.com/ Danielle

      Hi Diane, this is completely normal, often referred to as the “paleo flu”. The is because you are eating less carbohydrates and sugar. The good news is that it only lasts a short while, and if you can make you can make it through this sluggishness, you will end up feeling so much better! ~Eileen