So What Should You Eat
The following ingredients are often used in keto, low-glycemic, autoimmune protocol, and Paleo diets. If you’re considering adopting any of these diets, you may see these ingredients used—or may want to use them in your own cooking!
- Coconut flour: This gluten-free flour is high in fiber, which can promote heart health and better digestion.
- Sweet potato flour: Sweet potato flour contains plenty of beta-carotene and other antioxidants.
- Arrowroot flour: Arrowroot is a starchy root vegetable that can be powdered into a flour. This gluten-free alternative provides ample amounts of folate—an important nutrient for pregnant women.
- Coconut oil: Known for its satiation factor, coconut oil also contains medium-chain triglycerides, which may speed metabolism.
- Coconut sugar: Coconut sugar adds a bit of sweetness on these special diets, and may not spike your blood sugar as much as cane sugar.
- Coconut blossom nectar: Another sweetening option, coconut blossom nectar comes with vitamin C and some B vitamins.
- Psyllium husk: Psyllium husk can be used as a high-fiber substitute for flour in baking. Its high soluble fiber content aids in digestion and serves as a probiotic to promote gut health.
- Olive oil: Olive oil is high in monounsaturated oleic acid, uggest that oleic acid reduces inflammation. Touted to be one of the healthiest fats around.
- Apple cider vinegar: Used in cooking and as a medicine for centuries, apple cider vinegar may have antimicrobial and antioxidant properties.
Sarah Garone, NDTR, is a nutritionist, freelance health and wellness writer, and food blogger.
She began her career as a college German instructor, but after taking a break to raise her three children, became fascinated with food and nutrition. She returned to school to earn a degree in nutrition and became a nutritionist licensed with the Academy of Nutrition and Dietetics. Along the way, she started her food and nutrition blog, A Love Letter to Food, where she shares (mostly!) healthy recipes and nutrition information.
As a freelance writer, Sarah writes for a variety of publications on health, wellness, lifestyle, parenting, and Catholic spirituality. She has contributed to outlets such as Healthline, Greatist, Verywell, Brit + Co, Today’s Parent, and the Washington Post. When she’s not writing (or cooking), she teaches a monthly kids’ cooking class called Toddler Test Kitchen.
