“I always try to do the vegan thing first because it is healthier,” Frankel says. “And you feel good about yourself.”
Frankel feels a little better about herself for shunning refined sugars and flours as well. Instead of white flour and white sugar, Bethenny opts for raw sugar and oat flour.
“It’s not a racist thing,” Frankel jokes. “Go against white–when baking.”
Not to mention many white sugars aren’t technically vegan, as these are often processed with animal bone char. Other Frankel suggestions include making your cupcake portion sizes like A cup breasts versus D cups. You’ll have to watch the clip for that full explanation.
Why is it a good idea to stay away from white when eating? Dr. Michael Roizen of the Cleveland Clinic, explains.
“White bread is made from wheat grain that has been stripped of the outer shell and germ. Why is this a bad thing? When you eat breads and pastas made from this type of wheat — also called enriched, bleached, unbleached, semolina or durum flour — or rice flour, your body quickly converts this carbohydrate to sugar in your bloodstream. Your brain likes the feel-good rush of the sugar and sends out the message, more, more, more! Your arteries — not so much.”
“Essentially, regularly raising your blood sugar can damage proteins called glycosylates. One of that protein’s jobs is to hold your cells and arteries together. When the arteries aren’t held together properly, your body tries to plaster the holes with LDL (bad) cholesterol. The result: atherosclerosis, which means your arteries are hardening and thickening, thanks to the fatty deposits, putting you at a high risk of heart attack and stroke.”
Be sure to grab the recipes for Bethenny’s vegan cupcakes with cream cheese frosting.
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