The intense orange color of pumpkin is an indication of how rich this winter squash is in beta-carotene, a powerful antioxidant and provitamin A compound thought to protect cells[1] against free radical damage and strengthen the immune system.[2] [3]

Beta-carotene is the pigment that imparts vibrant color to fruits and vegetables and converts to vitamin A in the body. Vitamin A is vital for normal growth and development, vision and proper functioning of the immune system. …read more of Pumpkin Power Smoothie here

Food sensitivity is an adverse reaction to a food substance that does not follow the general allergy pattern.

A typical food allergy would be the type of reaction that some people experience when eating certain foods, commonly peanuts, pine nuts or some fruits. This could include swelling of the lips, hives and the inability to breathe due to swelling of the windpipe.

On the other hand, the symptoms of food sensitivities, which can include bloating, excessive gas, fatigue, hives, skin rashes, psoriasis and even migraine headaches are more vague and oftentimes slow to develop. Western physicians for this reason often miss food sensitivity. …read more of The Dramatic Health Benefits of a Gluten-free Diet here

Photo Credit: Joseph A. Garcia

Quinoa (keen-wa) is a delicious and easy to digest grain that has been grown in South America for thousands of years. The Incas revered quinoa for its strong nutritional properties and called it the “food of the gods.”Quinoa is not a true cereal grain and takes its culinary classification among grains such as, amaranth and buckwheat.

Quinoa is gluten-free and while generally referred to as a grain, is in fact a seed that looks a lot like a small, flat sesame seed.

Like soy, quinoa is very high in lysine, an amino acid not often found in vegetables and is an abundant source of complete protein, which means that it contains all nine essential amino acids. This versatile grain is also high in calcium and iron and a good source of phosphorous, vitamin E and several of the B vitamins. …read more of Quinoa: The New Cool Carb! here

The GFCF diet is an eating plan that eliminates foods that contain gluten and casein. Removing these proteins from the diet is often helpful in lessening symptoms of autism such as impulsive behaviors lack of focus and difficulty in communicating.

Thousands of parents worldwide who have placed their children on this specialized diet report dramatic results.

While these proteins are not suspected to cause autism, people with autism have well-documented digestive issues often described as a ‘leaky-gut.’  In these individuals, the by-products of these proteins enter the bloodstream and impact the brain like a drug.  …read more of Managing the Gluten-free Casein-free Diet (GFCF) here

According to findings of a Mayo Clinic study published July 2009 in the journal Gastroenterology¹, Celiac disease (CD) is over four times more common today than it was 50 years ago. The study also found that subjects who did not know they had celiac disease were nearly four times more likely than celiac-free subjects to have died during the 45 years of follow-up.

When people with celiac disease eat gluten, a response is triggered by the body’s immune system that damages the lining of the small intestine. Over time, this interferes with the absorption of nutrients and can lead to a wide range of serious problems.

Because of this, people with celiac disease must avoid eating any food that contains gluten. Even small amounts of gluten can affect those with CD and damage can occur to the small bowel even when there are no symptoms present. …read more of Mayo Clinic Study: Celiac disease 4 times more common than 1950s here