My husband has dealt with headaches for many years. We didn't know if the cause was from stress, weather, food, or a medical condition. A week ago, I believe we have found the cause. Mold! Not mold in our home but mold in food.
Ever hear of mycotoxins? According to the magazine, Live Better Naturally, Mycotoxins are poisonous chemical compounds produced by certain fungi. These compounds exacerbate your sinuses! Some of the foods to avoid are; peanuts, corn, wheat, barley, sugar, alcohol, aged cheese, mushrooms, and other fungi.
This information was mind blowing! My husband would have a horrible headache at least 4 times a week. Since avoiding these foods listed above, he's had zero headaches in the last week. It's remarkable, but it makes sense; corn and wheat can be stored for up to a year before it is used. During that long storage time, the corn and wheat are growing mold. By the time you eat that corn chip, tortilla shell, or that slice of bread it could be laced with mold that you can not see.
If you are plagued with headaches, look into a mold free diet. Even though I don't suffer from chronic headaches, I am also staying away from these foods. Who wants to eat mold?!
I have been baking gluten free on and off for a couple of years now, first trying it to see if it would help my psarioss. Now, I will be more diligent in my gluten free baking to help my husband.
This gluten free chocolate cake is super moist and doesn't leave that "gluten free" flour aftertaste in your mouth like some cake recipes can. It's so good you don't need frosting! Which also helps you cut out a lot of sugar.
You will also want to avoid baking powder which has corn in it. To do this in recipes, subsitute 1/4 t baking soda for every 1 t baking powder. You will also need to use an acid, I use lemon juice. The amount of acid is 1/2 t for every 1/4 t baking soda.
Ingredients:
1 cup Bob's Red Mill all-purpose gluten free flour
3/4 t baking soda
1/2 cup organic turbinado sugar
1/2 cup organic coconut oil
1 1/2 T organic lemon juice
1/4 cup water
1 t organic pure vanilla extract
3/4 cup organic 100% cacao chips
Method:
Pre-heat oven to 325 degrees.
Line a 9"x9" squared baking pan with unbleached parchment paper.
In a small pot, melt coconut oil and chocolate chips. Remove from heat and set aside.
In a large bowl, whisk together the flour, sugar, and baking soda. Add melted coconut and chocolate mixture, extract, lemon juice, and water. Combine until smooth; pour into baking pan and bake 45-50 minutes.
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