Below you'll find a list of all posts that have been categorized as “Gluten and Gluten Free”
In “Wheat Belly” Dr. William Davis, a preventative cardiologist, helps us to understand the multi-faceted, widespread and far-reaching problems with the so-called “staff of life” that has come to dominate the landscape of American food. He walks the reader through the history of the wheat plant, from its roots as an ancient grain to its current state as a modern, ubiquitous, genetically modified …
When you go from a diet filled with bread, pitas, tortillas and wraps to one that eliminates processed foods (and even all grains for many of us who follow a paleo or primal type of diet), you’re often left wondering what the heck to eat. I used to be the Queen of Sandwiches. Yes, folks, I made a MEAN sandwich …
Quinoa. It’s pronounced keen-wa. Not kin-oh-ah. Keen-wa. It’s kind of fun to say, isn’t it? Well, it’s easy to make and fantastic to eat. It’s versatile, hearty and tasty. And guess what? It’s gluten free! Unlike it’s aesthetic fraternal twin, couscous, which is made from wheat and is actually a tiny pasta, quinoa is a seed! It can be soaked …