Fourteen years ago, I was diagnosed with Irritable Bowel Syndrome (IBS).  Doctors told me that there was nothing they could do to help ease my discomfort and pain, except that I should watch my diet, reduce stress, and get lots of exercise.

I attempted numerous alternative therapies and cut out meats, fermented foods, hot and spicy foods, and dairy products.  However, it took three years ago before someone recommended that I eliminate wheat from my diet.  Until this time, it had never occurred to me that wheat, or gluten, could be the source of my ailments.

I have been wheat-free for over ten years now, and gluten-free for about seven.  My “IBS” is all but gone and I lead a very healthy and normal life.  My story isn’t uncommon; in fact, it has become increasingly common for people who suffer from a broad range of symptoms from lethargy to liver disease. …read more of Going Gluten-Free here

Despite its name, buckwheat is neither a wheat nor a gluten.  Although it is commonly treated like a grass or a cereal, buckwheat is actually the fruit seeds from a plant, or an agricultural weed known as Fagopyrum esculentum.

Buckwheat is a hearty whole food that can be grown in poor soil and weather conditions; it originated in Northern Europe and Asia.  In North America, we often find buckwheat ground into flour, which is an excellent alternative to wheat flour or other glutinous flours, such as spelt, rye, and kamut.

Buckwheat is high in calcium and protein and can be found as a substitute for wheat in gluten-free beer, and its kernels, also known as groats, are an excellent substitute for rice or quinoa.  To top it all off, the hulls of buckwheat are commonly used as fillings for pillows, and as a renewable natural resource, this product is much more environmentally friendly than a synthetic poly-filled pillow. …read more of Gluten-Free Buckwheat Crepes here

The average American diet, heavy in animal products, requires the production of an extra ton and a half of greenhouse gases compared to a plant based diet.¹ A diet rich in whole grains, vegetables, fruit and legumes is environmentally responsible and can help maintain a healthy weight.

In recent years, however many diet books have blamed plant foods, which are high in carbohydrates for the obesity crisis. While the theory persists, health care professionals have advised against low-carbohydrate diets for years.

A recent study in the Journal of the American Dietetic Association found that consuming a low-carbohydrate diet (less than 47 percent of calories from carbohydrates) is associated with a greater likelihood of being overweight or obese.² The July 2009 study found that the lowest risk may be in consuming a diet with 47 to 64 percent of calories from carbohydrates. This was not the first study with these findings.

…read more of The Slimmest People on Earth Eat a Lot of This Food! here

Obesity is a health problem of epidemic proportions and the high fat cholesterol laden Western diet has increasingly come under fire in recent years. Home cooks are choosing vegetarian alternatives more often than ever before and the market for soymilk, burgers, breakfast sausages, snack bars and even tofu has exploded.¹

Soy protein is a complete high quality protein, comparable to meat, milk and eggs, but without the unhealthy baggage.² It is very good news that consumers have been buying vegetarian products in record numbers because of the health benefits and environmental concerns. …read more of Soy: The Complete Protein! here

There are several true and fast ways to preserve your fruits and vegetables. One of the easiest methods is water-bath canning, which anyone can do at home.

Having an enormous bounty this year, I needed to preserve my excess. You can also use local produce or a pick-your-own if you do not have a garden. After looking through my favorite and family recipes for the garden items I had, I decided to water-bath can my abundance.

Since I haven’t done this process in about ten years, I called experts and reread several ancient cookbooks that have been passed down for generations. I also went to the library to research any time-savers or updated tips, and to my surprise, there was hardly any information on water bath canning! So, I decided to write this series for anyone interested. …read more of Water-Bath Canning Simplified: Methods, Recipes and Tools for the Newbie or Pro here