We are so concerned with muscles in the body that we can see bulging (or at least we wish they were) under the skin – contoured biceps and firm triceps, sleek cut thighs – but what about the most important muscle that we can’t see? The heart works harder for us than any muscle in the body and without it functioning at peak performance, our good health will not last.
One of the most popular posts I’ve ever shared is 6 Steps to Ease Symptoms When You Get Glutened. It makes sense, too, because when someone with celiac disease or gluten sensitivity consumes gluten accidentally, it is serious business for our health. I know this first hand because:
(a) I have celiac disease and
(b) while it is rare, there are times gluten does get into my body, regardless of how careful I am.
In 2013, it was coffee that got me. Continue Reading
3 Nutrition Tips for Getting the Most from Greens
We all know eating our greens is good for us, but did you know there are ways to maximize the benefits your body gets from the greens you eat? Before digging into your next bowl of kale, arugula, collards or cabbage, check out these 3 top nutrition tips to make the most of your meal!
Add fat for optimal nutrient absorption.
Research from the Department of Food Science and Nutrition at Iowa State University found the nutrients in greens and other veggies are best absorbed when eaten with a bit of (healthy) fat, like that in avocados, nuts or olive oil.
Even an ounce of your favorite cheese, if you eat dairy products, is an acceptable option for aiding nutrient uptake from the vegetables we eat. Continue Reading
Emails are landing in my inbox lately with questions about cassava flour for gluten-free baking. These are not baking questions; they are concerns about cassava safety and about cyanide.
I thought it was time to write a Smart Nutrition Backed by Science article to answer those questions here. As more questions come up and as more research surfaces I will update this post.
Cassava Flour and Cyanide: Should I be Alarmed? Continue Reading
Not all greens are equal when it comes to nutrition. You probably already know the most popular base for a salad in America, Iceberg lettuce, (literally) pales in comparison to all other lettuces.
At 96% water, this salad bar staple is not highest on the nutrition totem pole; however, that doesn’t mean salads can’t be nutritious. It simply means we need to explore shades of all green.
Here are a few long-season greens, along with their nutrient profiles, that make an excellent salad base. Continue Reading
Even though I’m not vegan or vegetarian, many people on a gluten-free diet are one or the other. That’s why this is among the top nutrition questions I receive: “How can I get enough protein if I don’t eat meat (or dairy)?”
The answer is simple, and gives us another reason to LOVE living gluten-free!
Adding healthy variety to our gluten-free diet keeps it interesting and tasty! Continue Reading