See full article by Dr Axe
With the rise in popularity of gluten-free baking in recent years, tapioca flour has become a staple for many people. Because cassava roots, from which tapioca is derived, are naturally very high in carbohydrates, tapioca starch is able to be extracted and made into gluten-free flour or “pearls.” These are used as a thickening agent in various kinds of foods or recipes — everything from pizza dough to pie filling.
Tapioca tastes mild and slightly sweet and is one of the purest forms of starch there is. Besides carbs/starch, it’s very low in other macronutrients or micronutrients (like protein, fats, and most vitamins and minerals). However, it’s totally gluten-free, low in calories and free from sugar — so it’s still overall useful in healthy, gluten-free cooking or baking, much like cassava flour.
Probiotics are the beneficial bacteria or yeast. Taken after infection, the use of antibiotics or during periods of stress can assist your body to re-build these building block of your gut. They are Live microorganisms. Healthy probiotic balance your digestive system and have been said to decrease the aging process.
Digestive Enzymes are break down food so that your body can absorb it.
Subscribe below and be notified of this and other helpful info by email.
This Article from DrMercla.com view: Full Article
In the featured article,1 Donna Gates, author of The Body Ecology Diet, explains 10 reasons why you might want to think twice the next time you’re tempted to eat processed foods.
1. They’re Addictive and May Cause You to Overeat
Processing modifies or removes important components of food, like fiber, water and nutrients, changing the way they are digested and assimilated in your body.Read More…