how my breast cancer battle led to a career in healthy baking

Like most people who find themselves in a similar situation, Melissa Sharp doesn\'t know why she has breast cancer.
\"Getting cancer is a combination and accumulation of many things that don\'t work properly --
Food, diet, antisweat (
Is this all the Impulse spray I used when I was a teenager)-
Not just one thing.
My unhappy marriage is definitely a trigger, and when my marriage breaks down, I don\'t take care of myself as much as I should, introducing her new recipe, modern baker, she wrote: \"I certainly haven\'t been focusing on the 10 broccoli I should eat every day. \".
At the time of diagnosis in 2010, Melissa, then 36, was hired as a management consultant.
Despite the pressure, she enjoyed the job very much.
She works through chemo: \"I don\'t want to be the one who is sick, but in my head I know I need to give up on such a job in the future.
\"After the last chemotherapy, she submitted the notice while waiting for the start of the radiotherapy and decided to take a few months off.
\"I \'ve been fighting eating disorders since I was 11 and have been having problems with food --
It\'s going to take over for a while, I\'m going to have an attack in my teens, my 20 s and my 30 s, when I used to greatly limit the fat and calories I was obsessed with eating and exercising.
People with eating disorders often cook for others;
This is a way of working without consuming food.
I used to go home from school and make Victoria sponge and cream icing.
I love cooking in my marriage, but it\'s not a healthy food.
\"During the time off, Melissa decided to educate herself on food related to health and health.
\"I saw a nutritionist, and I used resistance in the kitchen every day. cancer food.
I like to experiment with food, this feeling of injecting good nutrition into my body.
I have never been so comfortable in my life.
I can\'t believe it.
I didn\'t lose my hair, my nails were strong and my skin was glowing and I was still slim even though I didn\'t exercise and eat around me.
After the treatment, I breathed a sigh of relief and my heart was in full bloom.
\"In the meantime, Melissa has started working with a local company that offers organic supplements, and she has done a lot from sales to packaging boxes and social media.
She made her new healthy food at several pop concertsups.
\"Cake has always been my sinful pleasure, but it\'s hard to get a healthier cake.
Sugar is the number-
One thing you are told to avoid when you have cancer, so I started making cakes without refined sugar with honey, maple syrup and coconut sugar.
I have one of my favorite carrot cakes, and logically I don\'t think I\'ll ever do it again because it contains a lot of ingredients I promised to avoid.
There was a Sunday and I decided to see if I could make it healthier.
\"Melissa halved the amount of sugar in the recipe and used natural low sugar
Organic coconut sugar replaces the blood sugar index.
She switched to organic spelling flour and covered the cake with a homemade cashew candy, which she was in a counterCancer recipes
\"I can\'t believe the results,\" she wrote in Modern Baker . \". \"The cake was (amazingly)
It is more delicious and novel to use interesting ingredients and healthy ingredients, which brings my cooking fun to a whole new level. I was hooked.
\"The business was born from a carrot cake,\" Melissa told me . \".
\"My hobby has become my dream job and career;
Business wouldn\'t exist if I didn\'t get sick.
\"She has already written the recipe into the book. It\'s (
She admitted it was a bit exaggerated)
Melissa\'s life
Olive oil cake for carrots
\"In adversity, I started to have different ideas,\" she said.
I don\'t want to go back to what I used to be.
I\'m getting more and more interested in other people\'s health business and I obviously have nothing.
\"Around the same time, my boyfriend Leo and I visited our local organic farm and bought the best bread we had ever had.
Their bakery is in the building of a garden cottage with three home ovens, and we realize that you don\'t need a lot of professional equipment to simply bake without yeast and sugar.
\"During our holidays in Sweden, Paris and New York, we saw something that didn\'t exist in the place where we lived and gradually worked out our plans.
In 2014, the couple opened their first Bakery and Cafe in Oxford.
\"We make the healthiest bread and cake and produce bread and cake that is still delicious is possible for human beings,\" Melissa wrote in a modern Baker . \".
\"All our bread is made with a natural sour dough appetizer --
Our own wild yeast culture
Rich in beneficial lactic acid bacteria, made with ground flour, water and fresh air, then fermented for 48 hours.
\"Many of our cakes, cookies and bars also use our sour dough appetizers.
Studies have shown that the sour dough is excellent because it addresses the critical issues that help improve our intestinal health.
It also naturally lowers the blood sugar Index (GI)
And gluten content
\"More and more people are aware of the importance of a healthy digestive system for our overall health.
Intestinal Health is no longer a sensitive topic.
When these ingredients are combined to make sour dough, they break down into millions of fermented microorganisms that our intestines desperately need.
\"Later this year, the couple will open a second bakery in Oxford and they are preparing for a bigger plan.
\"The first bakery was our proof of concept before we launched it on a large scale,\" Melissa said . \".
\"At the beginning, I thought I was a cake maker.
I know I\'m not a baker because I know that what acid dough needs is skills that I can\'t master.
Lindsay Stark, who wrote the book with me, is a baker.
I did it in front of the house at the beginning, and we still have a part --
Charlotte Orr [time character]
Who did the illustration of the book];
We did 60/70. hour weeks.
Three now.
Time Baker and 10 people working in front of the House plus healthy-
Chef of delicious food.
\"Recently, the modern Baker received a large number of two copies.
Annual research and development grants from the British government to lead a project aimed at further improving the nutritional quality of bread and how to produce better bread on a large scalemarket scale.
\"Everything we do comes down to three things: Source, nutrition, and taste,\" Melissa said . \".
We work with good.
High quality ingredients, low intervention, we are using traditional grains that do not overbreed.
\"The rule is that everything must taste good to be put on shelves.
We are passionate in believing that being able to make very delicious cakes, cookies and bars has also made a positive contribution to a healthy diet.
\"Although Melissa does not follow gluten
Free diet, Modern Baker does have a range of gluten because she is not tolerant to gluten
Free product \"because it has a market.
The gluten content of the sour dough is naturally lower, and we find that it does not produce the same peaks as the highly processed bread.
With government funding, we are working to make it easier for the public to get sour doughmarket scale.
Until the beginning of 1960, most bread
Not traditional soda bread. was real bread.
Knead with your hand and let it \"ferment\" or ferment, ideally more than once, up to a few days, and bake 40-50 minutes.
Making real bread is an era.
Consume Labor
Intensive process.
Then there is the bread craft of Chorleywood (CBP)
This is a way to make bread faster.
Researchers in the UK have found that if you use a lower
Quality flour, you can knead the dough with a machine.
They found that adding plant fat and processing aids, oxidation reagents, additives and \"additives\" means that the fermentation time can be greatly reduced and you can bake at a higher temperature faster, bread will last longer before mold.
CBP means that you can make a loaf of bread faster than real bread, and there is much less human effort.
Within a few years, most of the bread sold in Ireland, especially in supermarkets, was made.
Patrick Ryan of Firehouse Bakery and Bread School said: \"The industrial process is to speed up, and making real bread is to slow everything down.
\"Time is one of the most important ingredients, because it releases the nutritional value of flour and develops the flavor.
One of the biggest reactions we get from our customers is that our bread actually has some flavor.
\"The fast fermented bread is more difficult to digest because the gluten is stronger and the wheat varieties suitable for mechanical mixing also have stronger gluten.
Flour used to make lumps
The bread produced is ground by mechanical high speed, which will peel off most of the natural nutrients in the flour.
Grinding powder made using a slower traditional method retains more nutrients and is easier to digest.
In the industrial process, add fat to help the bread to keep the shape, which is because the fermentation speed is fast, so it will not do it naturally.
To find the best bread in Ireland, buy it from the bakery of the Irish real bread Association.
According to Irish bread
Independent Bakery network
True Bread, its purest form, is bread made without the use of processing aids or any other artificial additives.
The real bread is flour, water and fermentation (
By adding yeast or using natural fermentation)
Salt is added sometimes.
Other natural additives include nuts, seeds, herbs, butter, eggs or milk.
Real Bread is bread without flour additives, dough conditioner, preservatives, chemical fermentation (
Baking soda powder)
, Any other artificial additives or the use of pre-
Mix ingredients.