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Why Gluten-Free?

Over the last several years, there has been an invasion in grocery store aisles across America. You may have heard it on the news, or read about it in your daily magazine or newspaper. You’ve probably noticed it on bookshelves, too, at your local bookstore: “gluten-free” is fast becoming as ubiquitous as the “fat-free” stamps of the 1990’s.

WHEAT IS A NO-NO FOR A GLUTEN-FREE DIET!

The rise in popularity of a gluten-free diet has millions of people across the country jumping for joy – and not because it is a weight-loss-miracle cure by any means.

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Pseudograins on the Brain

What is a pseudograin?

First, let’s identify what classifies a plant as a grain: a grain is a member of the grass family, which produces a dry, edible fruit, commonly called a kernel, grain or berry. Pseudograins, or pseudocereals, are non-grasses that are used in the same manner as grains. Amaranth, quinoa and buckwheat are all considered pseudo grains.

Whole grains are, arguably, the basis of a healthy diet. Both groups provide us with carbohydrates and can also serve as a source of vitamins and minerals! While pseudograins have been popping up in grocery stores all across the country these last few years, some of us still may not grasp the unique properties of each - so let’s take a look!

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