Quinoa (keen-wha) Nutrition: naturally gluten free, complete protein, highly digestible seed; magnesium-iron-tryptophan source; useful: migraines, cardiovascular, diabetes; staple food - use as breakfast cereal, salad base, casserole, in place of rice or coucous, in desserts, almost anyway you like; soak 15-30 mins, rinse, cook: 1 part quinoa to 1.5 part liquid
Wheat seems to associate with health problems in many contexts. Perhaps the reason we don't see the same type of association in US epidemiological studies is that everyone eats wheat. Only in a culture that has a true diversity of diet can you find a robust association like this. The replacement of rice with wheat may have caused the increase in calorie intake as well. Clinical trials of low-carb diets as well as 'paleolithic diets' have shown good metabolic outcomes from wheat avoidance
My Favorite Store Bought Reduced-fat Salad Dressings…
My Favorite Store Bought Reduced-fat Salad Dressings…For years I was completely disappointed in the reduced-fat salad dressings sold in supermarkets. They often tasted medicinal or simply unpleasant and I felt better off using a small amount of a high-fat dressing, or giving up on taste and using vinegar or fresh-squeezed lemon juice. Now I’m happy to say, I’ve tasted and used many delicious reduced-fat bottled dressings. Here's some of my favorites.