I have been looking into the biochemical structures of different varieties of wheat (or farro) and found this interesting article written about a year ago describing several of the “ancient grains” and their benefits.
Here are some interesting thoughts from GFF Magazine about resistance to eat wheat and the underlying science. While prevalence of celiac disease appears to be doubling every 20 years, it wasn’t even listed as
The movement to “go gluten-free” has become such a cultural phenomenon, major food manufacturers have started producing gluten-free foods and mixes to the point where people don’t need to feel neglected anymore when they
In preparing for Thursday’s family yuletide meal, I have been enlisted to bring the dessert. This task is so much easier at Thanksgiving, because I can throw together some gluten-free pies–pumpkin and pecan–and call it
I thought I’d update some info about myself, in case you’ve stumbled across this blog on a random journey through the internet. I contribute information infrequently, and also post on Facebook on the Gut