Buckwheat is a nutritionally dense food and is a great gluten-free alternative, and although people think it’s a grain, it’s actually considered a seed. Studies have shown that it offers a range of health benefits similar to those of nuts, in lowering blood glucose and cholesterol.
Buckwheat’s nutrient profile consists of higher protein content than most grains, including essential amino acids and 6 g of protein per 1/4 cup of dry seeds. It also contains soluble and insoluble fiber, flavonoid antioxidants such as rutin and quercetin, and a component related to B vitamins called D-chiro-inositol, which is known to help improve the action of insulin. Continue reading “Snack Today: Buckwheat Energy Bars”
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Traditionally an Eastern European dish, Borscht is a beet soup that is perfect for cooler weather. This hearty and colorful soup will certainly help you meet your daily requirement for vegetables. Rich in antioxidants, it makes a satisfying, probiotic-rich meal, especially when served with cheese and chunky fresh bread.
If you think that you are making the healthiest choice by ordering a salad at your favorite restaurant, you may want to think twice. While salads can be low in calories and a great way to eat more fruits and vegetables, more often than not, they are loaded with a lot of fat, sodium, and calories. Restaurants can sabotage your good intentions by offering salads that are topped with crispy (fried) chicken, processed meats, mayo-rich tuna, chicken, shrimp, potato or pasta salad, glazed nuts, sweetened dried fruit, crunchy noodles or onions, croutons, cheese, sour cream and bacon. 
Eating breakfast every day can help keep you mentally agile throughout the day and improve your overall health. Our eating habits affect our health, so the best foot forward starts first thing in the morning. Breaking your fast first thing in the morning sends a message to your body that it’s the wake-up call for your metabolism and other body functions to kick in. When you skip breakfast, prolonged fasting occurs, which increases the body’s insulin response to store fat.
Gluten is a protein in grains such as wheat, rye and barley. Eating gluten gives many people symptoms including diarrhea, gas, cramps, bloating, fatigue, headaches and irritability. These symptoms are common to both celiac disease and gluten sensitivity, and they tend to worsen the more gluten we eat.
