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By Elizabeth M Ward, MS, RD Mother’s Day is over, but motherhood is still on your mind. You may be thinking about having a child, or perhaps you’re already a parent and hope to add to your brood. Even if you think a new baby is far off in your future, now is the time to start preparing for pregnancy. Preconception care involves more than taking a daily multivitamin, and other healthy habits, like avoiding cigarettes and alcohol. Yet, prepping for pregnancy is often given short shrift. In the 10 years between writing my first and second pregnancy nutrition books, scientific evidence has made it clear that how you live your life years before conceiving influences your child’s well-being at birth and beyond. This is ... Continue reading →
They are “the most demonized ingredients beyond high fructose corn syrup and hydrogenated oil,” said Melissa Abbott, culinary director at the Hartman Group, a company specializing in consumer research. Yet decades of studies have found that gluten-containing foods, such as whole wheat, rye and barley, are vital for good health, and are associated with a reduced risk of diabetes, heart disease, cancer and excess weight. “Wheat is a good source of fiber, vitamins and minerals,” said Joanne Slavin, nutrition professor at the University of Minnesota. She added that the confusion about gluten, a protein, has caused some people to avoid eating wheat and other grains. Only about 1 percent of the population, or less, cannot tolerate gluten and must eradicate it from their diet to ... Continue reading →
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May is a month-long campaign to bring awareness to Celiac disease, a serious autoimmune condition that affects 1 in 133. Celiac disease affects the digestive process of the small intestine inhibiting the absorption of nutrients and damage to the villi. According to the Celiac Disease Foundation, of the 3 million Americans with celiac disease, 95% go undiagnosed or misdiagnosed. The treatment for Celiac disease is a strict Gluten Free diet. Gluten free diets may also be used for other reasons including gluten sensitivity (non-celiac) and other diseases such as dermatitis herpetiformis (which is a direct link to celiac), infertility, migraines, and thyroid disease, among a few. Going gluten-free can be overwhelming in the beginning. You have to change the way you shop, read labels, and ... Continue reading →
This salad combines farro with Mediterranean ingredients such as cucumbers, lemon juice, feta and mint for a delicious salad you can enjoy as a side dish, or even for lunch! This would be perfect to bring to a potluck or BBQ this Memorial Day weekend! I'm in love with farro these days and I have been having so much fun cooking with it lately. Farro is an ancient Italian grain that has been rediscovered and is becoming quite popular in the US and throughout Europe. It's a great source of fiber, protein and iron, with a nutty flavor and chewy texture. It's wonderful in salads, side dishes and even soups. The pearled variety is as easy to cook as boiling pasta, takes only about 15-20 ... Continue reading →
