Comments on: the “g” word

By: Crystal

Crystal — Tue, 20 Mar 2012 15:37:35 +0000

What a great recipe. I am a huge fan on quinoa. In terms of getting rid of gluten, the main problem is all the processed foods that rely on wheat as a central component. Anything consumed disproportionately is harmful. I read an article about our general problem with over consumption in the US. Really interesting:
http://www.voicesofafrica.org/teetering-on-the-brink-world-health-disparities/15/lp

By: sho

sho — Sat, 14 Aug 2010 05:32:07 +0000

Candace,

Gluten is an ingredient in most processed foods. Some examples: natural flavors, hydrolyzed proteins, malt syrup (vinegar, flavoring), and barley syrup. These ingredients can be found in salad dressings, soup mixes, cereal, energy bars, chips, baked goods, sauces, and more.

I’m glad that you like my site. I would love to talk to you about reviewing books. Send me an email. kale@nutritionevolution.net

Shoshanna

By: sho

sho — Sat, 14 Aug 2010 05:26:06 +0000

Brandy, you are right! Since most processed foods contain gluten, once you eliminate it you end up eating more real food. I also agree that quitting is not as hard as people may think.

By: Jennifer Duchene

Jennifer Duchene — Sat, 14 Aug 2010 03:42:09 +0000

Congratulations on the team up and cooking class start up. Very exciting. It is great to get the low down on gluten, very enlightening. I will pay attention and see if I am over indulging and suffering from too much gluten. Fresh simple local food is what I love to eat.

By: amy donovan

amy donovan — Fri, 13 Aug 2010 16:05:01 +0000

interesting post! there’s been so many information recently (it seems) about gluten + gluten-free diets, + have tried to reduce it in my diet, but not cut it out completely, especially as i don’t seem to have many effects from it (at least that i can tell). i LOVE polenta + this recipe looks great – will definitely try it! + for everyone who hasn’t tried quinoa, which you mentioned in your article, you must – it’s fantastic!

By: Brandy Mychals

Brandy Mychals — Thu, 12 Aug 2010 03:51:32 +0000

I feel much better without gluten in my diet and it isn’t hard once you get started. For the most part you are just eating “real” food Thank you for sharing the recipie!
Brandy Mychals
Jewelry for Your Target Market

By: Judy Stone-Goldman

Judy Stone-Goldman — Wed, 11 Aug 2010 23:51:54 +0000

I have been gluten free for over 6 months now and have been striving for that for longer. It’s relief that more people are starting to understand this problem. Thanks for writing about it.

By: Donna McCord

Donna McCord — Wed, 11 Aug 2010 03:41:10 +0000

I am really interested in learning more about this…I have heard about gluten intolerance and gluten free products, but never really understood what all the hub bub was about. Your cooking class sounds intriguing; I look forward to hearing more about this in the future.

By: Candace C. Davenport

Candace C. Davenport — Wed, 11 Aug 2010 02:59:55 +0000

Sho-

Thanks for great informatioin about gluten. It really bothers me when food coporations manipulate ingredients in food- generally not for a good health benefit!

I have a question for you. You mentioned the gluten that is added to lots of food. If we want to do gluten free diet and are label readers, what do we look for? What is it called (other than gluten?), or is it straight forward? Thanks

Candace C. Davenport
Our Little Books

PS. I love your masthead. It looks very similar to the covers of our three little nutritional books by Jane Ross Potter that we published. Would you be interested in reviewing the books for Our Little Books?

By: Bill Browning

Bill Browning — Wed, 11 Aug 2010 00:09:57 +0000

This very topic came up at dinner last weekend. We knew gluten was associated with wheat, but didn’t realize that it has become such a common additive.

Now I have a much better understanding. Thank you.

P.S. I like the color and lay out of your blog.