Sometimes it’s difficult to know which foods are beneficial to eat and which foods are not. Seems like one day, eggs are getting a bad rap in the news…and then, another report will tout eggs as the single most nutritionally sound food one can eat.
Sugar has been getting a lot of heat lately as a culprit for weight gain and the body’s misuse of nutrients. Fats used to be a no-no, but now, “they” say that fats are not so bad- that our bodies actually need fats to function properly. Listening to all of the nutritional advice out there can be very confusing.
The biggest dietary shift I see these days is that many people have decided to take on a gluten-free way of eating in an effort to relieve symptoms of gastrointestinal distress, fatigue, pain, and allergies. Cutting out bread and grains can be tricky, especially when eating at restaurants or while traveling. But it’s far from impossible, and there are lots of GF options for breads, pastas, tortillas, and alternative flours in most regular grocery stores now. Quinoa, millet, corn, and starchy vegetables can be utilized to create GF meals that don’t feel like they’re missing a thing. I’ll share one of those meals with you today.
And hey, if it makes you feel better to eliminate gluten, then I think that’s wonderful.