Is there a link between gluten and ADHD/attention issues? My eleven-year old daughter says, "Yes!" Two weeks after she stopped eating gluten at the age of eight, my daughter described a remarkable change in her behavior and told her teacher: "It is so much easier to pay attention in class now that I'm not eating gluten. And, three weeks after I stopped eating gluten, I noticed a significant difference in my own attention span as well. Clearly there is a direct connection. But, why?Read More
My daughter has been asked by her Spanish teacher to bring a Mexican dessert to class, and I'm scrambling to think of a gluten-free and dairy-free option. After a bit of research and a quick look in my pantry and refrigerator to see what I have on hand, I've settled on Mexican chocolate truffles. The surprise ingredient is mashed potatoes! I know this sounds crazy, but Saveur gave me the idea with their fudge recipe, and I happen to have leftover mashed potatoes. I've created a version with less sugar and a Mexican flair, and here's how I do it ...Read More
"Eighty percent of chronic eczema is triggered by food allergy/intolerances. In older children and in adults, the culprit food is most often gluten/wheat." Dr. Rodney Ford is a pediatrician, gastroenterologist, allergist, and worldwide expert on adverse food reactions who has been studying and helping patients for over 35 years. Dr. Ford's new book, Dermatitis Eczema: Gluten Wheat–Solving the Eczema Puzzle, is filled with evidence-based research, making it the source for understanding and curing dermatitis/eczema. It is the only one of its kind.
In this book, Dr. Ford is authentic and direct as he dovetails clear scientific explanations with personal stories from his patients. He uses data with graphs, charts, and patient's pictures and narratives to educate the reader.Read More
One of my favorite family traditions growing up in Maine was to make pizza on Friday nights. We liked the classic Chef Boyardee box mix that was popular in the 1970s. I remember Mom teaching me how to spread out the sticky dough with my greased-up hands, working from the center outward. There was always an assortment of toppings so we could make our pizza just how we liked it. Being that it was Friday night, we had the privilege of eating on the couch in front of the TV. The only problem was that we all had to agree on the same show as we savored our slices.
Now that I have my own little family, we still make pizza on Friday nights, but it's gluten-free. We experiment with ingredients and usually make two so we have leftovers for Saturday. So, I'm going to grab my slice, snag my favorite spot on the couch, and be the first to choose the TV show - wait, it's not the '70s anymore and now we have Netflix, two TVs, and an iPad. TGIF!
Tonight's toppings are new potatoes, bacon, shallots, and rosemary, and here's how we do it...Read More
I’ve been trying to share this easy no-bake recipe here on my blog for some time. The problem is that each time I make these addicting peanut butter squares, we eat them before I can take a photograph. I’ve just made a fresh batch, no one is home, and I’ve only eaten one – well maybe two. Enjoy!Read More