Saturday January 18, 2020

The Good Life: The wheat dilemma

Wheat allergies and intolerances seem to be more common these days, and they are difficult conditions to adapt to.

13th October, 2012
2
'Since we tend to cook and eat it like rice, we think of quinoa as a grain. Its high concentration of phytonutrients (with their anti-inflammatory properties) make it a dinner plate superstar'.

Wheat allergies and intolerances seem to be more common these days, and they are difficult conditions to adapt to, since wheat and its pesky gluten seem to show up in just about anything that comes in a box, bag or crinkly plastic wrapper.

It can certainly be a major hassle to adapt one's diet as soon as an intolerance is diagnosed, but those with dietary restrictions often turn into well-informed home cooks. I'll stop short...

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