The 2010 Dietary Guidelines Committee report is out. And for the first time in the history of the Dietary Guidelines for Americans, the recommendations are based on addressing an overweight/obese population in lieu of a healthy one. Here’s what they call for.
Courtesy of Almond Board of California
It sounds crazy, but I make my own almond milk. Every Sunday I make one batch that lasts me the entire week…and it takes only five to ten minutes to prepare (after soaking the almonds). About a month ago, I accidentally stumbled across a way to use the leftover almond pieces that get caught in the sieve and are normally thrown away. Now, I make two recipes in five to ten minutes from just one cup of almonds, and no food is wasted. Check it out!
Organic Nectars Raw Agave Gelato. This non-dairy frozen dessert peaked my interest in the grocery store and had me screaming with delight when I tasted it.
I have never been a big fan of the flour tortilla. Not even before going gluten-free. I do, however, love corn tortillas. I love the taste, texture and all the delicious varieties of food it brings into my gluten-free diet.
Not only is the corn tortilla superior in taste and texture (in my opinion), it is superior in nutrition. Check it out.
Stomach acids being released into the esophagus
Acid reflux, formally known as Gastroesophageal Reflux Disease (GERD) and informally referred to as heartburn, is a commom symptom and/or side effect of ingesting gluten.
Those who experience it will do anything to relieve the discomforting symptoms of burning in the chest and throat, chest pains and the feeling that food is sticking in your throat and esophagus. While short bouts of acid reflux here and there are not a cause for concern, chronic symptoms can have harmful long-term effects and this is the primary reason for beating it. The good thing is you don’t have to rely on prescription anti-acids to relieve acid reflux. Simple dietary changes, practiced over the long term, can reverse it. They did for me!
I love outstanding dining experiences. The top-notch service, the out-of-this-world flavor combinations and the wine and spirits to match. So, when finding out I had to go gluten free, I questioned whether the days of great food and wine prepared by the world’s most creative chefs were gone for me.
I’m happy to say, they aren’t. In my first year of going gluten-free, my work and personal travels have brought me to some of the nation’s best cities and, consequently, some of its greatest restaurants. Here are four outstanding gluten-free dining experiences I’ve had. Continue reading