Is Bisphenol A (BPA) Still Hiding in Your Food?

Most of us engaged in health professions are already aware that there are lots of dangerous materials like additives, dyes, pesticides and carcinogens in our foods. What many of us are not aware of is that in the containers that our foods come in, especially take out, there are chemicals in the materials that may be even more harmful than the additives, dyes and pesticides.

By now you have probably heard of the dangers of the toxic chemical Bisphenol A (BPA). This chemical can be found in polycarbonate plastic food containers, bottles and takeout food containers. Numerous articles have been written on breast cancer and prostate cancer that result from exposure to the BPA contained in packaging and containers that carry food stuffs.

Recent, important environmental health study findings pertinent to health coach certification were published in March in the online journal Environmental Health Perspectives. A study was conducted by two organizations concerned with the environmental causes of breast cancer, the Breast Cancer Fund and Silent Spring Institute. The study was on the dangers of BPA.

The organizations identified and followed five (5) families who frequently used packaged food and drinks which were made for microwave preparation. The BPA levels of these families, which both consisted of a mother, father and two children, were measured and recorded.

Then, these same families ate fresh, organic food cooked only in glass or stainless steel containers. The immediate results on the level of BPA in their bodies with  the packaged food and fresh food was measured via urine collection, at varied intervals of the testing.

The outcomes were significant with all participants having lowered BPA levels in 72 hour period after the BPA rich packaging was exchanged with glass and stainless steel containers. The average decrease in the BPA was approximately 60%.

The study demonstrated that as quickly as six (6) hours after exposure, half the BPA is eliminated through the urine. However, if the prior use of the BPA rich packaging is resumed, the BPA levels demonstrate a return to the pre-intervention level on urine analysis. When the families resumed their normal diets, their BPA levels returned to pre-intervention levels by the next urine sample.

What is important about this study is that it demonstrates that we can easily reduce the levels of BPA our bodies are exposed to by eliminating the use of the packaging it is found in and by cooking and preparing our foods more naturally. It is important not to use these BPA rich containers to microwave in as this increases the amount of BPA exposure.

Using glass or ceramic containers in the microwave is healthier and most importantly, they contain no BPA.  By also avoiding canned foods (unless the cans are BPA free) you will cut down on this dangerous exposure for both you and your family.

For more whole health discussions like this, listen to my radio show Living Above The Drama.

 


Consuming Fish Linked To Heart Health

fish consumption linked to heart health

The Women's Health Initiative Observational Study (WHI-OS), which involved 84,493 females aged 50-79 years old has linked fish consumption to a heathy heart. This integrative nutrition-based study analyzed data over a 10-year period on the effects of various forms of fish consumption and heart failure. The results were startling and provide valuable information. At the start of this study none of the participants had heart disease.

Fish is well known as a food which enhances both physical as well as mental health. Fish oil is also reported to be a mental and physical nutrient which reduces disease development and mental deterioration. In evaluating fish and fish oil it would be natural to expect that positive outcomes would be observed and reported.

The study divided the consumption of baked or broiled fish into frequency categories of less than 1 time per month; 1-3 times per month; 1-2 times per week; 3-4 times per week and greater than 5 times per week.

The study also observed the consumption of fried fish at the frequencies of less than one serving per month; 1-3 times per month and greater than 1 time per week.

The findings, however, were startling. The weekly consumption of 5 or more serving of baked or broiled dark fish, primarily salmon, mackerel and bluefish, was found to lower the risk of heart failure by an impressive 30%. While the consumption of fried fish, just 1 time or more per week, was associated to be related to a 48% increase in heart failure!

Another surprise within this study is that the assumption that taking omega-3 supplements will be as beneficial as eating fish. The study could not identify any significant change in cardiac failure rates that was associated with taking omega-3 supplements.

While the study came to no hard and fast conclusion of why the fried fish was so lethal, the thinking is that there must be some property to the oil when deep fried that creates the negative health effects. Another conclusion drawn from this study was that it appears better to eat fresh fish that is baked or broiled that to reply on fish oil supplements for heart health.

While this is a blow to those of us who love fish and chips, enjoying fish that is well cooked and healthy for our hearts is not a hard thing to get used to.


For more whole health discussions like this, listen to my hit radio show Living Above The Drama.

Should You Follow The Passion Diet?

As a patient educator and nutritionist, I often hear the following from frustrated patients: Just when they think they have a handle on what they are supposed to do to be healthy, the information changes. For example, up until a recent study was published, those of us over 50 were assured that if we moderately cut back our portions; decreased our calories; and exercised for thirty minutes, four to five times a week, we could keep at bay the extra body fat that creeps in after menopause.

Countless women dutifully reduced their calories and did their 30-minute routines daily, only to feel that there was “something wrong with them.” Although the “experts” said it was the right way to control weight after 50, the formula didn’t work for their bodies and they didn’t maintain their desired weight level. Recent research published in the “Journal of the American Medical Association” has now thrown out the half-hour-a-day exercise formula.

Here’s the rub: No longer is a half hour of exercise deemed adequate to increase the metabolic furnace that is slowed by the loss of estrogen. We now have to exercise a minimum of one hour per day and really watch every calorie we put in our mouths, especially carbohydrates, which we may want more than ever at this age for the serotonin surge they provide.

This new information comes from a Harvard study on physical activity and weight gain in women over 50. This throws out the previous recommendations. As is stated in the Harvard study and experienced by many of us who are post-menopausal, women over 50 generally do not lose the weight they want with just a half hour a day of exercise. This is one more example of information frustration in an information-saturated culture.

Estrogen, as every female is aware, is that amazing hormone that is a metabolic calorie burner as well as a reproductive hormone. It keeps our skin and heart healthy while producing “pheromones” for attraction. What is an important, non-researched but logical factor regarding losing weight and keeping it off after 50 is what our individual bodies tell us is right for our unique metabolism and body type. We need to ask ourselves: what do we know about our own weight loss and weight gain pattern that could be more important than the “weight loss expert’s” advice?

Now that we are past the age of procreation and our body is no longer protecting us against many of the maladies that can accompany the loss of reproductive hormones, what do we know about our own metabolic profile and how food and exercise affects our body weight — and what do we also know about what it is in our lives that makes us feel like our optimal, best self?

Here are some more important questions to ask ourselves:

  1. What do I know about how I gain weight?
  2. What do I know about how I lose weight?
  3. Do I eat when I’m stressed?
  4. Do I lose weight when I’m stressed?
  5. Does eating play a dominant role in my daily routine?
  6. What am I willing to give up to get the body weight I want?
  7. Do I feel my food choices need to improve?
  8. What is my personal experience with exercise?
  9. What kind of exercise do I enjoy?
  10. Am I willing to make the time to take care of myself?
  11. What are my health priorities?
  12. What are my ego priorities?
  13. What keeps me from being the weight I want to be?
  14. What helps me feel my best and makes me happy or passionate about life?

The issue of weight loss, from a general observation of ourselves, our peers and our friends, appears to be connected to a number of factors in our lives above and beyond how much exercise we do daily. Rarely do we see an energetic, productive, organized individual (man or woman) who struggles with weight issues, even after 50, because they are often focused on their external interests and passions. Often these folks spend less time eating and getting pleasure from food and more time enjoying their hobbies or activities and getting pleasure out of the active, fulfilling lives they live.

One of the weight loss “secrets” I have learned over the years in my practice as a clinical nutritionist is that when individuals are excited, creative, interested and passionate about their work, their relationships, learning, doing or being, the issue of a naturally right body weight resolves itself.

We are often overly focused on the sensory experience and enjoyment of food as a mainstay for satisfaction and pleasure. Just as often, when something else catches our attention and we focus our creative and passionate energies into things we love, the issue of fulfillment comes from creativity or service to others, rather than our food intake.


For more whole health discussions like this, listen to my weekly radio show Living Above The Drama available on iHeartRadio.

 

Are You Consuming Too Much Sodium?

Sodium is a naturally occurring, essential mineral that helps regulate body fluids and kidney function. Of concern to many is the fact that high doses can cause hypertension, kidney damage, and decrease of calcium absorption. It can cause bloating, fatigue and increase your risk for strokes and heart disease.

The Right Nutritional Value

The recommended daily intake of sodium is 2,300 mg per day. A low sodium diet is considered between 400 – 1000 mg a day. A normal sodium diet is considered between 1500 – 2,300 per day, and a high sodium diet between 2,500 and 4,000 mg per day. The average American diet contains over 3,500 mg per day, according to the U.S. Center for Disease Control. Experts agree that damage of high sodium accumulates and can have a long term, life threatening effect.

Even those of us who think we are eating well and are careful about our food choices, may not realize how much sodium is lurking in our foods. Processed, canned, jarred and frozen foods have high levels of sodium, as do most restaurant prepared meals and certainly "fast foods" where sodium and flavor enhancers are added for taste and texture.

Few of us realize that foods we eat every day are loaded with sodium. In considering the examples below, it becomes clear that, once again, the best foods to eat are fresh and unprocessed, which not only contains more nutrients, but contains much less sodium.

High Sodium Foods To Avoid

> One cup of cocoa has 950 mg of sodium.

> A chicken fillet sandwich has 940 mg of sodium.

> Tomato ketchup has 1042 mg.

> Parmesan cheese contains 1862 mg.

> Processed cheese has 1189 mg.

The list goes on. The more processed the food, the more likely it is to contain high sodium levels. On the other hand, Fresh fish, fruits, nuts, eggs, beans, meats and vegetables have low levels of sodium.

Lower Sodium Whole Foods To Enjoy 

Fish (fresh)

> Anchovy – 87 mg (3 oz portion)

> Bass – 58 mg.

> Catfish – 51 mg.

> Clams – 31 mg.

> Cod – 59 mg.

> Flounder – 66 mg.

> Lobster – 179 mg.

> Oysters – 62 mg.

> Salmon (Atlantic) – 63 mg.

> Scallops – 217 mg.

> Shrimp – 119 mg.

> Sole – 66 mg.

> Trout (rainbow) – 69 mg.

> Tuna (albacore) – 34 mg.

 

Fruits (fresh)

> Apple 1 medium – 0 mg.

> Apricots, 1 medium – negligible

> Asian pear – 0 mg.

> Avocados, 1/2 medium – 10 mg.

> Bananas, 1 medium – 1 mg.

> Blackberries – 0 mg.

> Blueberries, 1/2 cup – 4 mg.

> Cantaloupe, 1/8 of melon – 5 mg.

> Cherries, sweet – 0 mg.

> Cranberries, 1 cup – 1 mg.

> Grapefruit – 9 mg.

> Grapes, 1 cup – 2 mg.

> Oranges – 0 mg.

> Peaches – 0 mg.

> Pears – 0 mg.

> Pineapples, chopped, 1 cup – 2 mg.

> Plums – 0 mg.

> Raspberries – 0 mg.

> Strawberries, 1/2 cup – 1 mg.

> Tomatoes – 4 mg.

> Watermelon, cubed, 1 cup – 3 mg.

> Egg, whole, medium, 1 – 55 mg.
 

Meats and Poultry (3 oz raw, unprocessed)

> Beef

> Liver – 62 mg.

> Porterhouse – 47 mg.

> Sirloin – 44 mg.

> Chicken breast – 58 mg.

> Duck (meat only) – 64 mg.

> Turkey breast – 51 mg.
 

Nuts, unsalted (1/4 cup)

> Almonds, raw – 4 mg.

> Brazil nuts, raw – 1 mg.

> Cashews, dry roasted – 6

> Hazelnuts, raw – 1 mg.

> Macadamia, dry roasted – 2 mg.

> Peanuts, dry roasted – 6 mg.

> Pecans, raw – negligible mg.

> Pistachio, dry roasted – 2 mg.

> Walnuts, raw – negligible mg.
 

Beans (1/2 cup cooked)

> Lentils – 13 mg.

> Kidney Beans – 2 mg.

> Lima beans – 3 mg.

> Navy beans – 1 mg.

> Split peas – 12 mg.
 

Vegetables, fresh (1/2 cup raw)

> Acorn squash – 2 mg.

> Alfalfa sprouts – 1 mg.

> Artichoke – 1 medium, steamed – 79 mg.

> Asparagus – 1 mg.

> Beans, green – 3 mg.

> Beets – 49 mg.

> Bell peppers – 2 mg.

> Broccoli – 12 mg.

> Brussels sprouts – 11 mg.

> Butternut squash – 3 mg.

> Cabbage – 14 mg.

> Carrots – 20 mg.

> Cauliflower – 8 mg.

> Corn – 12 mg.

> Cucumbers – 1 mg.

> Eggplant – 2 mg.

> Lettuce – 2 mg.

> Mushrooms – 1 mg.

> Onions – 2 mg.

> Potatoes, medium, baked – 16 mg.

> Pumpkins – 1 mg.

> Spaghetti squash – 9 mg.

> Spinach – 22 mg.

> Sweet potatoes – 9 mg.

> Tomatoes – 4 mg.

> Watercress – 7 mg.

> Yams – 7 mg.

> Zucchini – 1 mg.

 


For more whole health discussions like this, listen to my weekly radio show Living Above The Drama available on iHeartRadio.

Fish and Heart Health – a Surprising Study


The Women’s Health Initiative Observational Study (WHI-OS), which involved 84,493 females aged 50-79 years old, analyzed data over a 10 year period on the effects of various forms of fish consumption and heart failure. At the start of this study none of the participants had heart disease.

Fish is well known as a food which enhances both physical as well as mental health. Fish oil is also reported to be a mental and physical nutrient which reduces disease development and mental deterioration. In evaluating fish and fish oil it would be natural to expect that positive outcomes would be observed and reported.

The study divided the consumption of baked or broiled fish into frequency catagories of less than 1 time per month; 1-3 times per month; 1-2 times per week; 3-4 times per week and greater than 5 times per week.

The study also observed the consumption of fried fish at the frequencies of less than one serving per month; 1-3 times per month and greater than 1 time per week.

The findings, however, were startling. The weekly consumption of 5 or more serving of baked or broiled dark fish, primarily salmon, mackerel and bluefish, was found to lower the risk of heart failure by an impressive 30%. While the consumption of fried fish, just 1 time or more per week, was associated to be related to a 48% increase in heart failure!

Another surprise within this study is that the assumption that taking omega-3 supplements will be as beneficial as eating fish. The study could not identify any significant change in cardiac failure rates that was associated with taking omega-3 supplements.

While the study came to no hard and fast conclusion of why the fried fish was so lethal, the thinking is that there must be some property to the oil when deep fried that creates the negative health affects. Another conclusion was that it appears better to eat fresh fish that is baked or broiled that to reply on fish oil supplements for heart health.

While this is a blow to those of us who love fish and chips, enjoying fish that is well cooked and healthy of our hearts is not a hard thing to get used to.

With all good wishes,
Georgianna

Copyright 2011 G. Donadio

Bisphenol A (BPA) Hidden in Your Food



Most of us are aware that there are lots of dangerous materials like additives, dyes, pesticides and carcinogens in our foods. What many of us are not aware of is that in the containers that our foods come in, especially take out, there are chemicals in the materials that may be even more harmful than the additives, dyes and pesticides.

By now you have probably heard of the dangers of the toxic chemical Bisphenol A (BPA). This chemical can be found in polycarbonate plastic food containers, bottles and takeout food containers. Numerous articles have been written on breast cancer and prostate cancer that result from exposure to the BPA contained in packaging and containers that carry food stuffs.

Recent, important environmental health study findings were published in March in the online journal Environmental Health Perspectives. A study was conducted by two organizations concerned with the environmental causes of breast cancer, the Breast Cancer Fund and Silent Spring Institute. The study was on the dangers of BPA.

The organizations identified and followed five (5) families who frequently used packaged food and drinks which were made for microwave preparation. The BPA levels of these families, which both consisted of a mother, father and two children, were measured and recorded.

Then, these same families ate fresh, organic food cooked only in glass or stainless steel containers. The immediate results on the level of BPA in their bodies with  the packaged food and fresh food was measured via urine collection, at varied intervals of the testing.

The outcomes were significant with all participants having lowered BPA levels in 72 hour period after the BPA rich packaging was exchanged with glass and stainless steel containers. The average decrease in the BPA was approximately 60%.

The study demonstrated that as quickly as six (6) hours after exposure, half the BPA is eliminated through the urine. However, if the prior use of the BPA rich packaging is resumed, the BPA levels demonstrate a return to the pre-intervention level on urine analysis. When the families resumed their normal diets, their BPA levels returned to pre-intervention levels by the next urine sample. 

What is important about this study is that it demonstrates that we can easily reduce the levels of BPA our bodies are exposed to by eliminating the use of the packaging it is found in and by cooking and preparing our foods more naturally. It is important not to use these BPA rich containers to microwave in as this increases the amount of BPA exposure.

Using glass or ceramic containers in the microwave is healthier and most importantly, they contain no BPA.  By also avoiding canned foods (unless the cans are BPA free) you will cut down on this dangerous exposure for both you and your family.

With all good wishes,
Georgianna

Copyright 2011 G. Donadio

Delicious and Nutritious

Good news – it is berry picking and eating season.  Blueberries, raspberries, strawberries and blackberries can once again be found in grocery store isles, “pick your own” farm stands and local organic coops.

Blueberries, raspberries, blackberries and strawberries are some of the more popular berries found in the grocery produce section. However, other berries, such as mulberries, boysenberries, huckleberries and cranberries are also popping up this season.

Not only are berries of all kinds delicious, but they have been shown, as all fruits and vegetables have, to contain phytosterols that provide many health benefits and work overtime to prevent disease. Research does show that berries are among the fruits highest in antioxidant content and that they are excellent sources of several phytochemicals that seem to help block cancer development.

Researchers at Clemson University looked into the cancer fighting potential of various types and berries. In the Journal of Medicinal Foodthe scientists note: “Plants are proven sources of useful anti-tumor and chemo-preventative compounds. Hence, identification of phytochemicals useful in dietary prevention and intervention of cancer is of paramount importance.”  

The research team went on to further conclude that “Juice from strawberry, blueberry, and raspberry fruit significantly inhibited mutagenesis.” Meaning – that berries have high levels of anti-cancer properties that make them an ideal part of any diet.

Some of the best ways to enjoy berries and get the best health benefits from them is to blend them together in fresh fruit salads. A bowl of fresh berries acts as a “health tonic” that is not only delicious, but easy and convenient to prepare as well as one of the most intense disease prevention treats you can find.

Another popular and easy way to enjoy berries is in smoothies, either plain with a dollop of ice cream or yogurt; or with crushed ice chips and a sliced banana to add thickness and more delicious nutrients.

Enjoy these wonderful fruits, become nourished and prevent disease all at the same time.

With all good wishes,
G

Copyright 2011 G. Donadio

 

More than Skin Deep

Any teenager can attest to how distressing a face full of acne is.  Clear, unblemished skin is universally the number one and most important feature in attracting others. This basic law of attraction is because our skin is the largest component to our immune system – and healthy skin reflects a healthy body, which is required for reproducing.

In the US, hundreds of millions of dollars are spent yearly on acne and blemish remedies and cover-ups. Our skin’s appearance is tied to our sex appeal and for most people being attractive to others is important. 

In the 30 years I have been practicing Whole Health nutrition, working with young adolescents to clear up their skin problems and facilitate their sense of self-esteem and well-being, is one of the most rewarding experiences I’ve had in my practice. Educating teenagers about where and why acne develops provides them with the ability to make choices that can change the course of their outbreaks.

It all starts with androgens, which are reproductive hormones secreted into the blood stream by the productive organs and our stress adaptation system – our adrenal glands.  Androgens are potent “chemicals” that our liver must deal with by reducing their potency.

The liver detoxifies the blood and when dealing with androgens, the liver produces blood plasma proteins which bind up and inactivate the majority of androgens, so that only a small percent of androgens are free to enter our cells.

During adolescence, the body is going through a huge hormonal change and all parts of the body needs time to adjust to and regulate hormone secretions. Because of the complex functions of hormones,  a young body can become physically and even psychologically overwhelmed by the effect of androgens on the body functions and the brain.

How acne develops is when the androgens enter the cells, a specific enzyme converts the presenting androgens and makes them more active. The active androgens enter the nucleus of the cell and interacts with genetic material. This can lead to highly stimulated oil glands, and it is these highly stimulated oil glands that lead to the formation of acne.

Thee are several factors that determine the degree and amount of acne:

a) amount of androgens entering the cells 

b) how well the liver controls the active androgens

c) the person’s nutrition and liver function

d) the amount of waste and/or toxins being re-absorbed into the liver from the bowel environment and – THIS IS THE KEY –

e) the amount of exercise the adolescent is doing that will utilize the androgens to build and create muscle tissue (rather than acne), thus reducing the amount of androgen that might be absorbed into the cells.

Especially in young males, but this applies to females as well, the fastest and easiest way to clear up adolescent acne, is have the person EXERCISE vigorously. Through the use of androgens by the body to build muscle rather than be available to interact with genetic material in the cell, rather quickly the androgens are re-directed to enhance strength and development rather than creating skin problems. The young patients and their parents think its a miracle, but its actually simple biochemistry.

In addition, healthy eating of lots of vegetables and fruits to keep the bowel clean, drinking plenty of water, skin hygiene and proper amounts of sleep, all help the liver, bowel and adrenals to function properly, which supports an overall healthy body with resultant glowing, attractive skin. 

The expression “it’s more than skin deep” clearly applies to acne and skin blemishes. You may want to share this information with someone having acne issues because if they use it – they will see a difference. 

With all good wishes,
G

Copyright 2011 G. Donadio All Rights Reserved

Integrative Nutrition

What exactly is “integrative nutrition”? The word integrative when added to nutrition describes an approach taken to understanding nutrition from a whole person perspective.

The human being is made of of many aspects that come together to determine who they are, how they live and what their quality of life is. The way we think, behave, treat others, lives work and even eat are all inter-connected and are integrative to one another.

For many people they way they eat is compartmentalized from their big picture understanding of themselves. By exploring the various motivational triggers in our lives for both constructive and not so constructive behavior, we can experience an authentic control and understanding of “what makes us tick”.

I am personally a very health conscious individual, exercising 75 minutes a day with the vast majority of my meals consisting of living plant foods. The other afternoon a very close friend announced devastating new that sent me out of my office reeling with distress and I immediately knew I wanted a carbohydrate fix.

Not the kind of carbohydrate that by-passes insulin and is high in fiber, phytonutrients and rich in minerals and vitamin A and C, but the processed kind that had lots of sugar and calories in it that would result in significantly high levels of serotonin being secreted into my blood stream so my brain could take a step back, chill out and process the information I just received.

The idea of “integrative” nutrition or integrative exercise, meditation, yoga, working, lifetyle or any other aspect of our lives is to have a whole picture understanding of how the food or behavior is integrated into our whole self and into the larger perspective of what motivates and directs our behavior choices.

Yes, indeed, I  felt quite sick after pouring the sweet, crunchy snacks into my stomach, but I also was able to give myself some self-medication with the food that lowered my anxiety level and allowed me to emotionally process the news I received in a way that was less distressing and more constructive than if I would have NOT eaten the serotonin provoking foods. 

The most important thing about the choices we make is whether or not we make them consciously. Integrative nutrition is not always pure, living, green and healthy nutrition – but it is about the whole experience of how, why and what we eat.

With all good wishes,
Georgianna
Copyright 2011 G. Donadio

Gluten Allergy and Chronic Health Problems

Since the growth of Internet health information sites, most of us now know about gluten – the culprit in grains that can cause chronic debilitating health issues for those of us who cannot tolerate this indigestible plant protein.

Gluten is a plant protein that is only digestible in the stomachs of rudiments animals. Ruminants, such as cows and goats, have two stomachs that are enzyme rich and contain the specific enzymes necessary to digest the outside protective layer of plants known as cellulose, and then breakdown, absorb and utilize this plant protein metabolically.  

Humans do not possess the enzymes to break down plant cellulose. For us, cellulose is fiber or roughage that passes through our body without benefit as a nutrient. Many individuals are highly sensitive to gluten, where others have a greater tolerance and ability ro remove it from their system and not have serious consequences or impact on their immune system.

In many cases obesity and chronic disease states are the silent symptoms of this often unrecognized food allergy, that for many acts as a systemic poison once ingested.

Over the past 25 years much research has been done on gluten allergies. Here is a brief list of the types of chronic conditions
gluten allergy can contribute to:

  • Stomach pain and digestive disturbances 
  • Attention Deficient Disorder 
  • Crohn’s disease and other bowel disorders
  • Nervous conditions and anxiety
  • Fatigue
  • Migraines and headaches
  • Fibromyalgia
  • Reproductive disorders and infertility
  • Dizziness
  • Arthritis and joint pain 
  • Immune disorders and infections
  • Poor wound healing

The popular low carbohydrate diets have demonstrated the impact gluten has on weight gain and weight control. Often simply by eliminating gluten foods for a period of three (3) months, individuals see a remarkable and dramatic change in their chronic health condition as well as their body mass.

While not everyone is so sensitive to gluten that they must follow a gluten-grain free diet, it should be noted that not eating grains does not eliminate any important nutrient from your diet that you cannot get from other foods such as vegetables, nuts, beans, seeds and so forth. If humans never ate grains again we would be all the better for it.

Part II – How and why human added grains to our human dietWith all good wishes,
Georgianna

Copyright 2011 G. Donadio