Also On Wellness
Tagged as Gluten Free
What if today’s common “healthy habits” are actually hurting you? Because as history shows us it has happened many times before. Did you know in the 1920’s cigarettes were considered healthy? Lucky Strike was the biggest brand back then and their advertising campaigns featured doctors. If you did, I doubt you knew that throughout the 1930’s and 1940’s serious medical journals like “The New England...
December 19, 2015
Cross-contamination occurs when a non gluten free product or ingredient comes in contact with a gluten free product. Here are a few examples: - Using a knife to spread gluten free butter on a piece of gluten bread. Touching the tip of a squeeze bottle onto a piece of gluten pastry. Using a knife to cut gluten bread then spreading gluten free ketchup with the same knife. How do you work in a kitchen...
November 4, 2015
Several years ago, I traveled through Italy, a country impossible to visit without at least sampling pasta. While I enjoyed a few small dishes throughout my trip, I adamantly took starch blockers before those meals. Italian pasta tends to be lower in gluten and other junky ingredients compared with American pasta. Even so, when I came back and hopped on the scales, I had -lost- one pound. I was sold...
July 2, 2015
In the past few years, there has been a huge increase in the variety and availability of gluten free food choices. Most grocery store chains now devote an entire aisle to "health foods" and consumers will find many gluten free choices there. Lately, I've had clients without celiac disease or gluten intolerance ask whether they should go on a gluten free diet to improve their health. The emergence of...
May 19, 2015
It's a wonder some people don't get whiplash by trying to keep up with the latest findings regarding the many controversial or unsettled health issues in the news. Sometimes the uncertainty arises from changing circumstances, new findings through health studies/surveys, public appeals or demonstrations (most often carried out these days through social media and Internet discussion forums), laws or...
May 5, 2015
Gluten is a protein contained in wheat, barley, and rye. It gives a doughy/elastic consistency to flours derived from these grains. This is why, over the centuries, gluten-containing grains have come to be used so extensively in breads and other baked goods. Today, gluten is used in many processed and pre-made foods. Though there may be no detectable symptoms of the immune response to gluten, the typical...
March 30, 2015
September 19, 2014
September 19, 2014
September 19, 2014
September 19, 2014
©2024 Wellness®.com is a registered trademark of Wellness.com, Inc. 