Tagged "Unprocessed FAQ"

I’ve worked with my friend Stacy Spensley, a certified holistic health coach and owner of Center Stage Wellness, to create The Official Guide to October Unprocessed. It’s a free PDF download that answers many of the most common questions about the challenge. But more than that, it’s got lots of great information on how to help you get the most from the challenge, ways to avoid common “speed bumps,” advice for specific dietary restrictions, and tons of other unprocessed goodness.

Today I want to mention a handful of other ingredients, usually used in small quantities, but collectively, they’re in a whole awful lot of the foods most people eat. Many of these are used in extremely small amounts in any given product, but over time I believe those small quantities can really add up.

Sugar is one of those gray areas where you’ll need to figure out where it makes sense to draw the line for yourself.

Strictly speaking, “unbleached, unenriched flour” will pass the kitchen test. But if it’s been bleached or enriched — two things you wouldn’t do at home — it doesn’t pass the test.

There are a ton of different types of chocolate products, of course, so it can be tough to figure out which store-bought versions actually pass the kitchen test.

Here’s how I apply the Kitchen Test to these and a few other beverages. Some of them are fairly straightforward, but others have a bit of a gray area, and once again I’ll encourage you to make your own thoughtful decision about where, exactly, you want to draw the line.

I get asked a lot of questions about how to define unprocessed, and how my definition applies to specific ingredients and foods. I thought it would be helpful to write a separate post on each topic, so today I’ll start with The Kitchen Test itself.