This video from the Food Allergy Initiative is a great representation, straight from the parents mouths, of how food allergies have impacted the lives of their children and themselves. It reinforces how important it is for people to really understand how food allergies affect children and their parents.
Fall is here and that means pumpkins are starting to appear on your neighbor’s door step and in grocery stores, which is the universal signal to start carving and cooking pumpkin. Why is it most of us tend to cook with pumpkin only around Halloween and Thanksgiving? Pumpkin is loaded with vitamin A, fiber and it is low in calories, so we should find ways to work it into our diet throughout the year.
Pumpkin is very versatile to cook with, so it can be used in both sweet and savory recipes. This Examiner did a little research for gluten-free pumpkin recipes and was amazed at all of the drool-worthy recipes we found. Listed below are just a fraction of the gluten-free pumpkin recipes available online.
What is your favorite way to cook with pumpkin?
Pumpkin – General Recipes
More and more people are on a gluten-free diet these days. Whether you have Celiac Disease, gluten intolerance, an allergy, autism, or an anti-inflammatory disease, your situation is the same. You need to figure out how to tackle this crazy world of gluten-free living.
Our society is so gluten-filled that it can often be overwhelming to think about not eating gluten for the rest of your life. We are told to eat our multi-grain cereal for breakfast, our sandwich on wheat bread for lunch and fancy high-fiber grains with our dinner. But what do you do if you can’t eat any of these things anymore?
I hadn’t realized it while planning this weeks’ posts, but there is an ongoing theme for many of the recipes this week.
fiber + healthy and happy digestion
I just love fiber, don’t you?
Abusing my body throughout my teenage and early adult years left me with a very broken digestive system.
After going through countless tests, x-rays, medications, hospital visits, acupuncture, massage therapists, and exercises I said enough is enough! And I made a promise to myself that I would
Living 100% Gluten-Free is a challenge. Most of us, even after we’ve learned about hidden sources of gluten and done our best to stay away from them….are going to get “glutened” from time to time. This happens most often with:
1-Cross contamination
2-Eating out at a new restaurant
3-Eating products that don’t have any “gluten” ingredients…but still aren’t 100% GF.
We have to be extremely careful with cross contamination in our own homes. Most of us are living with non-GF people. So make sure everyone knows which toaster is the GF one….and when your grandma is baking glutenous pies, cakes, and bread….stay far away from the kitchen. Trust me, I know. Even a TINY bit of gluten will do THIS to me:
Of course, I often get the same reaction when eating out at a new place I’m unsure about. Many restaurants offer “gluten-free” items, but they
Zucchini is a veggie that you can easily add to just about anything, and that’s pretty much what I’ve been doing with it. Grated, it makes a wonderful “raw” pasta substitute, I love it lightly stir-fried with other veggies, it’s delicious sauteed and added to salads, omelets, or whatever else is cooking, and then of course there’s always zucchini bread. My grandmother used to make it every summer. She would bake it in loaves, and then sandwich softened cream cheese between thin slices. It tasted like cake, and I suppose it practically was the way she made it. YUM.
I started looking online for gluten free zucchini bread recipes, and I came across some zucchini mini muffins with chocolate chips over on Elana’s Pantry. I love that website, and I have her Gluten Free Almond Flour cookbook, which I use regularly. She now also has a Gluten-Free Cupcakes book, which is now on my wish list, if anyone is feeling generous.
But I digress. Here is the original Gluten Free Zucchini Chocolate Chip Mini Muffins recipe, and the only things I changed were my typical substitutions using
We are all feeling the effects of rising food costs.
A recently published study appearing in the Journal of Human Nutrition and Dietetics, “Limited availability and higher cost of gluten-free foods,” found that gluten-free versions of wheat-based foods cost, on average from 76% to a whopping 518% more. Ouch!
The good news is that there are lots of ways you can cut your gluten-free grocery bill, while staying healthy on a gluten-free diet. Two of my favorite ways to lower my gluten-free food costs include
Several years ago I was referred to see a neurologist for a neck injury I received in a car accident.
This doctor is one of the top neurologists in the United States. He is a well known authority who teaches at a prestigious medical school. He is also a really nice guy.
After learning I publish Glutenfreeworks.com, he said he would pass the information to his mother, who he mentioned has gluten sensitivity. Noticing his small stature, slim build, flaking skin and 1/8th inch long paper-thin fingernails, I asked if he had been tested for celiac disease.
He chuckled and said, “I don’t have a malabsorption problem.”
One of the most distressingly common things I experience is meeting sick people who do not even know they are sick.
This physician, published and famous for his expertise in neurology, had no clue he was suffering from multiple symptoms of nutrient deficiencies. He was sick, but did not recognize the signs.
Doctors cannot recognize symptoms of nutrient deficiencies in themselves, let alone in their patients.
Why?
With all the working out I do it still surprises me how most days I honestly don’t get hungry. It’s something that confuses me, but something I’ve just accepted as a “normal” part of my life.
What helps me cope with this is focusing on how food is nourishing and will help me continue to be healthy. I continually look for ways to make my diet more “nutrient dense.” I’m happy to report that I have been increasing the amount of veggies I’m eating and have found more that I am enjoying! However the child in me is coming out because I have to hide them in my foods….whatever way works right?
Last night I made a delicious bowl of pasta with pesto, eggplant, and peppers. I added kale as well but I think it would of been better if I steamed the kale. Sorry for the absence of a picture, but I must say it was a beautiful {and colorful} creation!
Calcium is the most abundant mineral in the body. About 99% of this essential nutrient is contained in bones and teeth with the rest being in blood and other tissues. Calcium is needed for strong bones and teeth and for nerve conduction, muscle contraction, heart muscle function, blood pressure regulation, glycogen to glucose conversion, initiation of blood clotting, many hormone actions, many enzyme activities and making acetylcholine, an important chemical for nerve transmission. Calcium plays a part in the prevention of colon cancer.
Most importantly, calcium opposes phosphorus as a buffer to maintain the acid-alkaline balance of the blood and is critical for milk production in the nursing of infants.
Calcium absorption in the small intestine is complex and has specific requirements.