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The whole-grain goodness notion is a fallacy.

SOME COOL SUBSTITUTIONS

Instead of regular pasta, try rice pasta, quinoa pasta or spaghetti squash.

Instead of tortillas, try brown rice wraps or large leaves of Romaine lettuce.

Instead of wheat or rye flour, try almond or coconut flour.

Instead of soy sauce, try coconut aminos.

Instead of couscous, try quinoa.

Instead of floury pizza crusts, try a slice of eggplant or a portobello mushroom.

WHERE GLUTEN HIDES

Gluten is everywhere, so read your labels carefully. American strains of wheat have a much higher gluten content than those traditionally found in Europe. This super gluten was recently introduced into our agricultural food supply and has now “infected” nearly all wheat strains in America. Now we have light, fluffy white bread and giant bagels. And gluten lurks in even more places.

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