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Are Corn, Rice, and Sorghum Really Gluten-Free? Are “Ancient Grains” (Spelt, Einkorn, Emmer, Farro)?

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.

What if it’s not about gluten? Gut Instincts: The Fact and Fiction Behind the Gluten-Free Movement

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

Tis the season for amazing gluten-free desserts! What’s your favorite?

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

Introducing: Stephanie Bird, Nutrition & Food Science, Gut Thinker, and Mission Statement

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

Day 8 Of Food Challenge

I woke up this morning feeling pretty good, not thinking I was having any reaction. It’s a new week in my progressive food challenge where I reintroduce the foods I have identified as problematic

Ramping Up the Food Challenge–Day Five

Today is day five of my ramping up my food challenge, as I am having an upper endoscopy on June 21 to see if I have eosinophilic esophagitis. This disease appears to be more

How Food Allergies and Intolerance Affect Nutrition

This is a big can of worms that I’m going to start discussing the next few posts. However, I thought it would be good to get it started with just this simple information. Food