By Layne Lieberman, RD, Culinary Nutritionist and author of “Beyond The Mediterranean Diet: European Secrets Of The Super-Healthy”
A small percentage of the population that greatly benefit from following a gluten-free: These are the estimated 1 to 2 percent of people who have been diagnosed with celiac disease and the 0.2 to 0.4 percent who suffers from wheat allergy.
So what about the rest of us, the 98% of the population that hasn’t been diagnosed with celiac disease or a wheat allergy?
Some of the biggest diet buzzwords right now are gluten-intolerance or gluten-sensitivity but there’s no test to determine if an individual actually has this. The truth is, the gluten-free movement has become a multi-billion dollar industry. Despite what’s written in fear-mongering books like “Grain Brain” and “Wheat Belly”, for most of the population there is no reason to go 100% gluten-free. (I do, however, strongly support eliminating processed foods like white bread, cookies, chips, pretzels, and cakes.)
Here’s why most of us should NOT be on a gluten-free diet:
Gluten-free diets recommend substituting rice for wheat. This may not be a good idea in the long-term. Rice absorbs arsenic (and cadmium) from the ground. Small quantities in the diet are of no concern. But when rice (or rice flour) is a staple, as recommended in some gluten-free diets, it can be troublesome and may even result in poisoning.
Restaurant and supermarket gluten-free offerings can be highly processed and packed with calories, sugar, salt and fat. One half of an Uno Chicago Grill Gluten-Free Pepperoni Pizza has 500 calories, 21 grams of fat, 1040 milligrams of sodium and 6 grams of sugar. Yikes! Read Full Post >
At Diets In Review we’re big fans of eating clean and lean because we know fresh food is the absolute best for you and your family. We also know “life happens,” and sometimes you just want to rip open a box from the freezer, microwave it and call it dinner.
Kathie Lee and Hoda briefly put down their wine to chat with Prevention Magazine’s Siobhan O’Connor, who stopped by with a few award-winning items.
Want more? Here are 6 additional packaged foods that got a thumbs-up from Prevention:
Morning Star Farms Sausage Patties - Made with organic soy. Contains way less fat than pork. So tasty you might forget you’re eating a meat-ish patty Read Full Post >
Eating like our ancestors, eating like a caveman, eating like hunter-gatherers – no matter how you phrase it, it all comes down to the same thing: the paleo diet.
The premise of the diet is to mimic the ancient humans. This is done by removing products of modern agriculture (wheat, legumes, and dairy). Instead, paleo dieters eat meals full of meat, nuts, and vegetables.
According to author Michael Pollan, however, that diet isn’t what our ancient ancestors would have eaten. On an episode of the Inquiring Minds podcast, he said, “I don’t think we really understand…well the proportions in the ancient diet. Most people who tell you with great confidence that this is what our ancestors ate-I think they’re kind of blowing smoke.”
We asked Mary Hartley, R.D. what her take on the paleo diet was, and she agrees with Pollan. “Over the last several years, researchers have learned more about early hominid diets. Early hominids from forested areas ate the fruit and tree nuts, but ancients for the savanna ate the grasses and sedges that grew there. (Millions of years later, those grasses would become domesticated cereal crops).”
Welcome to part four of my “How to Eat Gluten Free” series. In case you missed the first three editions, check them out for some delicious and healthy inspiration in eating gluten free for breakfast, lunch and dinner.
As I’ve mentioned before, I don’t have celiac disease and I don’t adhere to a gluten free diet. However, as more and more of my friends are forced to go gluten free, I desire to know how to cook for them on nights that my husband and I host them for dinner. After all, tacos on corn tortillas get old after four nights in a row.
Additionally, because I’ve noticed feeling sluggish and tired myself after consuming particularly carb-heavy meals, I’ve grown interested in carving some gluten out of my diet just for trial and health’s sake.
With that said, let’s move onto the main event: dessert! At first thought it seems desserts are off limits for the gluten-free eater: no cake, no cookies, no muffins – basically no anything that contains flour. But thanks to the innovation and creativity of several gluten-free cooks and professional chefs, there are now countless options when it comes to enjoying gluten-free desserts. Read Full Post >
Welcome to the third installment of my “How to Eat Gluten Free” series. Today we’re looking at perhaps the most complicated and time-consuming meal of all: Dinner.
Most of us are so exhausted by the time we get home from work that we want nothing more than to plop down on the couch and have dinner magically appear before us – myself included. But that’s a reality most of us don’t know. Couple that with trying to find ideas for healthy, gluten free dishes and you have a recipe for dinner disaster.
If this describes your current scenario, fret not, as we’ve compiled a list of five simple and healthy recipes that will have you looking forward to your nightly meal instead of dreading it by the noon hour.
Curried Rice with Shrimp - This gorgeous and healthy dish from Real Simple takes your weeknight dinner from ‘blah’ to ‘ta-da’ in a flash. Let the exotic flavors of curry and basil win you over, and the shrimp and rice keep you satisfied for hours.
Lentil Soup - The weather may still be a little warm for soup just yet, but fall and winter are right around the corner. We say warm up and fill up with this healthy dish that features tomato, kale, carrots, and, of course, fresh green lentils. Read Full Post >