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One of the things we’re trying to add to our diet to support nourishing the bones in juvenile arthritis is lecithin. According to Andrew W. Saul over at DoctorYourself.com:
Lecithin is good for you. How good? Each tablespoon (7.5 grams) of lecithin granules contains about 1700 mg of phosphatidyl choline, 1000 mg of phosphatidyl inositol, and about 2,200 mg of essential fatty acids as linoleic acid. It also contains the valuable fish-oil-like, omega-3 linolenic acid. It is the rule, not the exception, for one or more of these valuable substances to be undersupplied by our daily diet.
Here are some ways to incorporate it in baking and cooking by Susan Brassard over at LiveStrong.com:
Use 1 tbsp. of lecithin for each cup of flour in your pancakes (here are the BEST fluffy gluten free ones) or homemade bread to reduce stickiness and to allow for easier kneading.
Substitute an equal measurement of liquid lecithin for cooking oils to save calories and to prolong the shelf life of your baked goods.
Use lecithin in place of flour as a thickening agent in gravy and soups. Add approximately 1 tsp. of lecithin granules for each cup of liquid and whisk well to blend.
Spray the surface of your molds and baking pans with lecithin cooking spray to make it easier to release salads and custards and to prevent your baked goods from sticking.
Try out these ideas and get a boost of nutrition in all your baking!