Why gluten free? Getting started eating gluten-free may seem daunting. The typical American diet contains an overload of wheat, our main source of the problematic protein known as gluten. (The other sources are rye and barley.) But going gluten-free doesn’t have to be that difficult, doesn’t deprive you of wholesome, nutritious foods, and can be mastered with a little practice. Continue reading
You don’t need to hear about more high-salt diets causing weight gain, heart problems, and diabetes. You get it all the time. But there’s something you might not know: it can also make you more susceptible to autoimmune diseases, like multiple sclerosis, by impacting your body’s ability to fight infection. Continue reading
Here’s why: By now, you have probably heard that the new USDA recommendation for optimal health is to fill half of your plate with fruits and vegetables of all colors. Countless studies show that the fiber helps keep weight down and also that the different pigments in the skins of produce are powerful antioxidants that help the immune system function properly and prevent life-shortening diseases. The countries with the highest amount of centenarians eat very large portions of vegetables and consume almost none of our modern packaged foods. These centenarians live to a ripe old age in basically good health, suffering from very little heart and liver disease and showing very slight rates of cancer and degenerative diseases. Research supports this: compared with people who eat very small amounts of produce, those who eat larger amounts as part of a healthful diet are more likely to have reduced risk of stroke and other cardiovascular diseases, certain cancers, and many chronic conditions.
A few tips: Eat foods of all colors–red, yellow, green, white, Continue reading