What is Gluten? Series, Part 4

What is Gluten? Series, Part 4

by | Jul 23, 2010 | Food Science

As you look at the length of the list of foods to avoid, you should be somewhat comforted. Other than basic bread foods, the rest of the items are all processed items, and they’re often higher in sodium, fat, and calories that you don’t need to eat anyway. Look to...
What is Gluten? Series, Part 4

What is Gluten? Series, Part 3

by | Jul 21, 2010 | Food Science

How do you treat individuals with celiac disease? Treatment for celiac disease, gluten sensitivity, and wheat allergy is following a gluten-free diet and avoiding gluten-containing products. The Gluten Intolerance Group, based in WA, publishes lists of foods that are...
What is Gluten? Series, Part 4

What is Gluten? Series, Part 2

by | Jul 20, 2010 | Food Science

What’s gluten? What are the different gluten and wheat allergic or intolerant conditions? Gluten is the name for a group of prolamine or storage proteins. It occurs in wheat, rye, and barley, and in grains related to wheat. Toxins produced by the gluten can cause a...
What is Gluten? Series, Part 4

What is Gluten? Series, Part 1

by | Jul 19, 2010 | Food Science

This year, I joined the Food and Culinary Professionals group in the American Dietetic Association, and I’m so glad I did. Recently, the FCP hosted a webinar in collaboration with the Almond Board of California and the Living Without Magazine, and registered dietitian...
What is Gluten? Series, Part 4

To Honey and Health

by | Jun 2, 2010 | Food Science

My good friend, author of Openly Balanced, and sustainable community activist Jess Lundie wrote a beautiful blog about discovering the different flavors and qualities of honey. She described a certain honey she discovered at her farmers market as being...

Cooking Notes

by | Dec 2, 2009 | Food Science

Recipes on this site are designed for your enjoyment, and they were created in a home kitchen using an electric stove and a 5 qt slow cooker, but no microwave. The recipes are my property, and proper attribution to the inspiration to my recipes is given as often as...