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Researchers report in the American Journal of Gastroenterology that more than half of gluten-free pizza and pasta dishes in restaurants that were tested contained gluten.
Most who suffer from a gluten-related autoimmune disease know that just a tiny amount of… [read]
Finland has approved bread made from cricket flour to sell in supermarkets. Before you say ewww or gross, think about it for a minute. We live on a rapidly changing planet with an increasing number of people, and we need… [read]
I have worked with many doctors, health coaches, nutrition consultants, and other various health professionals who are baffled with a client’s inability, or their own inability to get over certain health issues. Ninety-nine percent of the time, the problem is… [read]
Millet is not sexy. A staple grain in India and the semi-arid regions of Africa, Americans are more likely to associate it with bird seed than delicious dinners. Millet refers to a family of small-seeded grasses. The most commonly available… [read]
While fresh, organic, whole foods are the ideal, few of us have the time or dedication to make everything from scratch. Though many die-hard foodies make their own condiments, who makes their own olive oil?
Recently a quest for gluten-free… [read]
Gluten, found in many staple foods, is a substance that gives elasticity to dough. Until recently, a strict gluten-free diet was only of interest to people with celiac disease, an autoimmune disease in which proteins from grains (such as wheat,… [read]
General Mills’ decision to produce certified gluten-free Cheerios delighted the nearly 30% of consumers who avoid gluten until a recall of 1.8 million boxes of Cheerios and Honey Nut Cheerios was announced earlier this week.
According to the company, their… [read]
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