Blog

May 2015

If Gluten Isn’t An Issue for You, Should You Still Avoid It?

Not necessarily. Look, I want to go on record as a gluten fan. I love whole wheat flours; I love baking bread and sweet treats. Sure I can work within gluten-free guidelines and a generous percentage of our at-home macrobiotic diet is naturally gluten-free. I also think there’s a real role for gluten in a healthy diet (should your condition allow for it).

 

I am no gluten basher.

 

Eat This Now: Arugula

Eat This Now!

Arugula…A Most Tender Green

Vitamin B-12; Do You Need It?

 
By Bill Caradonna, R.Ph., N.D.
(Note from me: As many of you know, I am a deeply committed advocate of Vitamin B-12 and have written about my own experiences on several occasions. I decided to ask an expert to give us his thinking about this vitamin so essential to human health.)
 
A half-century ago, doctors commonly administered vitamin B12 shots to their patients. As prescription drug development and use increased, vitamin B12 use declined.

Four Signs of Gluten Sensitivity

Now before I give you fodder to give up gluten ‘just because,’ let me go on record as saying that I think we eat way too much of this protein in our modern diets (just like we do with most protein…). In the  macrobiotic way of eating, flour products are considered supplementary to our daily fare of whole grains, veggies, beans,

Standing Up for Kind

We live in changing times. According to an article in The Wall Street Journal Americans have become ‘serial snackers’ with 48% of us skipping meals, in favor of snacks at least three times a week.

http://www.wsj.com/articles/forget-dinner-its-always-snack-time-1404240759

 

In this culture of grab and go eating, the reigning champion of the modern table is the snack bar. The snack bar lands in the top tier of most popular snack foods with yogurt and bakery items.

 

Sweet Treats

One of the questions I am most asked is how to convert gluten-containing desserts into gluten-free treats that…well, not to put too fine a point on it, actually taste great. We have all had those gluten-free desserts that taste like sand or glue…or have a completely unpleasant aftertaste from all the gums used to hold the pastry together. It’s enough to make you swear off sweets!

 

Is Gluten-Free Synonymous with Healthy?

With about 30% of Americans indicating that they feel like they should “cut down or be free of gluten” (according to a survey), it’s important to make sure your nutrient intake is sufficient and your diet balanced should you decide to take this on. So before you ditch bread and pasta, consider this.

 

What’s All the Hubbub About Gluten?

I confess. As I write this blog, I am chewing on a piece of toast made from Italian artisan whole wheat flour and thanking my lucky stars that I don’t have to live without this manna from heaven.