NYS Certified Nutritionist

Monthly Archives: December 2017

Surprising Risk in Gluten Free Diets

Gluten is the protein in breads that gives them that chewy elasticity.  When kneading bread dough, bakers stimulate the gluten molecules to get that wonderful texture.  Without that stimulation, the bread would be more tender and cake-like in texture. Found in grains like wheat, barley, and rye, gluten is known to cause serious illness in [...]

Consumption of Legumes May Lower Diabetes Risk

What could be better than sitting down to a steaming bowl of pasta fagioli?  Or, how about spicy chili without the carne, ladled over rice?  Then, of course there might be beans and greens served over linguini with grated Romano cheese twirled on your fork.  How about a fragrant bean curry served with chewy naan [...]