Store-bought microwave popcorn is a lie. Continue Reading The Dirty Little Secret of Microwave Popcorn
Quite a few folks have asked me what challenge I’m going to issue for January, so here’s what I’m thinking: Come January 1st, I’m going to start following my eating rules again, absolutely, for the entire month (and beyond)… and I want you to join me. Continue Reading January Rules
John Forberger is an award-winning, Gluten-Free Triathlete. Today he writes about the connection between unprocessed food and athletic performance. Continue Reading Unprocessed Foods and Athletic Performance
Dr. Jean Layton shares her story, some of her gluten-free successes, and her chart of gluten-free flours. You don’t have to be gluten-intolerant to enjoy these “alternative” flours, of course, and I encourage everyone to experiment with some of them. Continue Reading Gluten-Free Flours
Cynthia Harriman is Director of Food and Nutrition Strategies for Oldways, the Boston-based non-profit best known for creation of the Mediterranean Diet Pyramid and the Whole Grain Stamp. In this Guest Post, Cynthia reflects on healthy traditions for processing food. Continue Reading In Praise of Traditional Food Processing
The products from Bob’s Red Mill hearken back to an earlier time, when wholesome food was the norm. I’m a fan — it’s tough to leave the grocery store without at least a few bags of their products in my cart. Today, Cassidy shares some ideas for incorporating more whole grains into your diet. Continue Reading More Whole Grains, Please!
With the recent uproar about the Corn Refiners Association’s goal of rebranding High Fructose Corn Syrup into the supposedly more appealing “Corn Sugar” name, and considering that avoiding HFCS is one of my three cardinal rules, I thought I might spend a moment today to chime in Continue Reading My take on the High Fructose Corn Syrup rebranding
The FDA allows any food with less than 0.5 grams of trans fat per severing to be rounded-down to zero. Continue Reading The Trans Fat Loophole