The Standard American Diet, otherwise referred to as S.A.D., consists of low quality factory farmed meats, over-processed packaged foods with vitamins and minerals added back in, condiments, and a leaf of iceberg lettuce as the vegetable for the day—SAD indeed.
Packaged processed foods made with enriched white flour, like cereals, crackers, pasta, snacks, and bread, make up a large part of most American diets. In fact, Americans eat 31 percent more packaged food than fresh food, and they consume more packaged …

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As the saying goes, “time heals all wounds.” But what if you have been suffering with celiac disease or gluten sensitivity (GS) for decades and just want to feel better today? Besides a gluten-free diet, is there anything else you can do to enhance the healing process?
After receiving a celiac or GS diagnosis, most patients leave their doctor’s office with instructions to adhere to a strict gluten-free diet—and that’s it. While it’s wonderful to have a definitive diagnosis and not …

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Whether for ecological purposes or healthy lifestyles, less is definitely more. Think about the simple water conservation changes you may have made recently, like turning off the spigot while brushing your teeth, or the healthy choices you’ve made like reducing your overall calorie intake. These same types of choices can also be made when it comes to choosing whether to eat meat or wheat for dinner.
Recently, Americans have definitely been leaning toward the “more is better” lifestyle choice. For example, …

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Jane G. made an appointment to see me after being diagnosed with Hashimoto’s Thyroiditis (an autoimmune disease of the thyroid with links to celiac disease) and suffering from years of gastrointestinal issues. I reviewed Jane’s medical history and found that not only does she have Hashimoto’s and GI complaints, but she also suffers with inflammation in her joints and anemia (low iron). Suspecting that gluten intolerance was at the root of all these conditions, I suggested Jane adopt a gluten-free …

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by Julie McGinnis, MS, RD
Over the past decade, the frequency of conversations about gluten intolerance (GI) and celiac disease (CD) in the United States has gone from almost unheard of to commonplace. Chances are your local supermarket sells dozens of items labeled “gluten free” where none existed five years ago. Restaurants and school lunch programs frequently offer gluten-free alternatives. What happened?
Before I dive into that discussion, I want to clarify some terms to minimize confusion. “Gluten” is the general term …

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OPINION BY JULIE MCGINNIS
Good question.  The recent trend in gluten-free foods is allowing many to realize that gluten has not been good for their health. Aches clear up, inflammation goes away, headaches and migraines vanish, digestion improves, chronic anemia resolves, auto immune diseases go into remission,  etc. So, what key to wellness does a gluten-free diet hold? Many.  The two conditions improved by a gluten-free diet are celiac disease (CD) and gluten intolerance (GI). Celiac disease (CD) affects 1 out …

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