Americans are becoming more conscious of what they are putting in their mouths, how much waste they are producing, and improving their workplace environments.
A study conducted by The Value Institute of DGWB, a social science research entity based in California, used observational studies to identify top health and wellness trends that Americans are most likely to embrace in 2013. Continue reading “2013 Health Trends”
Read MoreI assume that by now you’ve heard the term “gluten” at least once. Let’s take a closer look at what gluten is and why we should be concerned about it.
In Latin, gluten means “glue.” It is a component of wheat (including durum, semolina, and spelt), rye, barley, and related grain hybrids like triticale and kamut. Even oats – which do not inherently contain gluten – usually have it due to cross-contamination, since oats are processed using the same machinery as gluten-containing grains.
Gluten is what gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture. It is actually made up of many different proteins divided into two main groups: gliadins and glutenins.
Gluten is a real problem for many, as it is a major contributor to obesity, diabetes, heart disease, cancer, dementia, depression, and many other modern ills. Continue reading “What is Gluten and Why Should I Care?”
Read MoreOK, you’re not going to like me for this one but here goes…
After helping hundreds of clients lose hundreds of pounds while regaining their health and energy over the last 20 years, my private VIP’s have found this to be the greatest dietary change leading to lasting success…
Lose the wheat and lose the weight.
Unfortunately, many of us are stuffing ourselves with nutrient void and calorically dense “sub-food” and wheat is often one of the main ingredients. Yes, I know we’re told about the benefits of “healthy whole grains” – I’m a Registered Dietitian with a Master’s in Nutrition and have learned to teach this, as well. Yet, even with healthy whole grains containing more fiber, etc., they’re only a slightly better choice than their highly stripped alternatives.
Between encouraging us to overeat and triggering surges of insulin that help store body fat (not to mention promote chronic illnesses), wheat is often behind so many of the ailments we see today. Continue reading “The Greatest Dietary Change You Can Make for Lasting Health and Weight Loss”
Read MoreI was watching an episode of one of my favorite shows, Parenthood, and the topic of wheat allergy came up for one of the children. The solution: eliminating wheat. However, when you eliminate wheat, the risk of nutritional deficiencies may occur, especially if there is inadequate variety in the diet.
Celiac disease is an immune reaction to a protein in wheat, called gluten. If left untreated, malabsorption may occur, also leading to deficiencies in iron, magnesium, B vitamins and fiber. By eliminating gluten (rye, oats, wheat, barley and spelt), most symptoms are alleviated. However, even after going gluten free, some individuals with celiac still experience chronic diarrhea, which can impact nutritional status. Continue reading “Avoiding Nutritional Deficiencies in a Gluten-Free Diet”
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