Monday, February 27, 2012

Favorite Comfort Foods Take A Nutritional Leap With Quinoa

Comfort foods are a warm blanket fresh out of the dryer. They are hot and hearty and often remind you of your childhood. With the ability to transport you back through the years, comfort foods are the perfect way to relax and unwind. But are they the perfect way to eat healthy? Maybe not always.

A great way to pack in the nutrition is to incorporate quinoa into your old classics. Quinoa will not only add nutrition, but also new flavors and textures. Let's look at three of the most common comfort foods and how you can add quinoa to them to get a new take on a tried and true recipe.

Macaroni and Cheese

This is a classic go-to comfort food, especially for hungry youngsters. They eat it up and hold their plates out for seconds (and even thirds.) Handing your kids piles of white flour noodles and packaged cheese is probably not what you want when it comes to nutrition. Even if you boost the nutrition with whole wheat and natural cheeses, you could do better, right? The texture of gold quinoa is perfect to hide in a batch of macaroni and cheese. The cheese sticks to and covers up the quinoa, engulfing the tiny protein-packed seeds in a mass of melted, stringy cheesy goodness. Most kids won't even notice the difference!

If you bake your mac and cheese, remember to under-cook your quinoa just slightly, like you would your noodles. This helps to keep them from over cooking when you put them in the oven for thirty minutes or so. When you take your first bite, you will be amazed at the levels of crunchy texture and nutty taste that quinoa adds to your mac and cheese recipe. Add a topping of buttery bread crumbs or toasted almond meal mixed with cooked red quinoa for even more crunch, and even more ways to hide nutrition in this popular comfort food.

Classic Casseroles

We know you have a few favorite casseroles that you turn to over and over again. Casseroles such as the popular Green Bean Casserole, Chicken And Rice, Chicken Divan, or Scalloped Ham And Potatoes. These are perfect dishes to add a bit of nutritious quinoa.

Since casseroles, by definition, are thick and blended, casseroles are the perfect place to add quinoa to help bind everything together. The reason quinoa works so well with casseroles is because of the slight double duty that it does. When you take a casserole out of the oven, the first pieces to get eaten are generally the corner pieces where the crunchy crispy edges are found. By adding quinoa, you get the crunchy all throughout the casserole instead of just at the edges.

This also works for pot pies, which are pretty much casseroles, just think smaller. Imagine taking a bite and having a crispy texture and nutty flavor at the same time. Pot pies are the perfect place to try out a bit of quinoa and discover its unique and surprising qualities.


Meatloaf is a combination of protein and binders. I'm not sure what you remember about meatloaf when you were a kid, but they didn't always have much taste, other than the ketchup that was spread on top of it. By adding quinoa, not only do you bring in some flavor other than meat, but you are guaranteed to help bind your meatloaf together – so no more crumbly meatloaf.

For so many gluten free folks, making meat loaf is the perfect solution, but ONLY if you find a substitute for flour, crackers, and bread crumbs. Throwing in a handful of quinoa is the perfect solution. Quinoa offers the binding qualities with the added nutrition that make this food “additive” incredible. Imagine if you could take a simple frugal family dinner and turn it into a nutrition powerhouse? That's exactly what you're doing by adding quinoa!

Comfort foods are a great way to give your family nutrition and a hearty stick-to-your-ribs kind of meal. By adding quinoa to your comfort foods, not only do you build your taste profile, but you get to add a huge nutritional boost and a delightfully different texture to your favorite foods. Next time you decide to take a trip back to your childhood and enjoy those warm, fuzzy comfort foods, throw in some quinoa and give your nutrition a kick!

Thursday, February 23, 2012

You don't want nightmares do you?

This is the last email I’m sending you about Super Nutrition Academy…

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* Minimize your risk of preventable diseases like cancer, heart disease, and diabetes?

* Live longer with a greater quality of life?

* Know MORE about nutrition than most doctors and dietitians, allowing you to be in better control of your health?

* Finally get the answers to your most pressing health and nutrition questions?

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Healthy Eating and Travel

Healthy Eating and Travel

The Hot And Cold Guide To Eating Quinoa

Quinoa can be eaten either hot or cold and enjoyed thoroughly either way. No matter which way you decide to feast, quinoa is a delicious and nutritious addition to your meals. Since there are endless ways to enjoy quinoa, it should become a staple in your kitchen. Both the versatility and the health benefits are reasons to keep a pantry full of this delicious seed. Let's take a look at some of the best hot and cold ways to enjoy this delicious ancient food.


Everyone loves a hearty, hot dinner. And while quinoa can be substituted in just about anything where rice is involved, it is also a great food that has its own merits as the main ingredient of a meal. One of the best ways to enjoy hot quinoa is in the morning for breakfast. Quinoa can be made in much the same way as a hot cereal. After cooking, add in some brown sugar or honey, and milk or cream, and even fresh or dried fruit to get your day off to a great start.

You can easily take quinoa into dinnertime with a jambalaya dish with tomatoes, sausage, shrimp and spices. Cooked this way, it does replace rice, but is also the main focus of the dish as the tomatoes and protein are additions for added flavor. Another application for a hot meal includes using quinoa to bake with. Now this can be either the regular fluffy cooked quinoa or quinoa flour or quinoa meal. Quinoa flour is often used as a substitute for regular wheat flour. But quinoa meal can can be used for a grainier, heartier product while the fluffy, cooked quinoa is perfect to add to muffins and breads to add a nice, light texture; and lots of nutrition, too.


There are some delicious recipes for hot quinoa, but the cold recipes are just as incredible. The versatility and qualities that quinoa brings to cold dishes is almost unmatched in the culinary world. With chilled quinoa, you can travel around the world and back again without ever leaving your house. From a stuffed grape leaf to a sweet cucumber Thai salad, your possibilities are endless. A great buffet or potluck suggestion would be to have cold quinoa and a variety of ingredients available so guests could create their own unique culinary experience.

Cold desserts like quinoa pudding (similar to rice pudding, but with quinoa, of course) is a great cold application for quinoa. Some chefs are experimenting with using quinoa in their sushi and other traditional Asian dishes as well as smoothies and blended juices. With the amount of protein packed into the tiny seed, it is no wonder people are substituting quinoa in so many of their favorite dishes and drinks.

Yummy Experiments

No matter if you like quinoa hot or cold, you have options. Plenty of options. One of the best ways to explore new uses of quinoa is to play around with it by adding some to your current favorite meals. Not only will your dishes get a new kick, you may actually stumble onto the next “Chicken and Waffles” combination and become famous! But, really, quinoa is just plain yummy. Grab a box and start experimenting with quinoa today.

Tuesday, February 21, 2012

Why sugar is controlling you and what you can do stop it!

I’m a sucker when it comes to sweets. If there’s a good dessert, I just can’t resist.

That is until recently (more on that in a moment).

And I’m not alone…

In fact, earlier this year, in a large survey 3 million people were and asked…

“What is your single greatest obstacle to sticking to a healthy diet?”

Here’s what they said…

*  53% said their cravings for sweets forced them off-track

*  38% said their cravings for salty foods was their downfall

*  The other 9% said things like boredom held them back from reaching their goals

Did you get that?

A whopping 91% were being held back by cravings!

Are YOUR cravings holding you back?

If so, then I’m going to share a secret that will help you beat your cravings once and for all.

If you want to beat your cravings then you need to do 2 simple things:

1. Get disturbed about what those foods (ie. sugar) are doing to your body, and

2. Develop daily better dietary habits to overcome those cravings

That’s it.

Sounds too easy, I know.

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How to FINALLY be in control of your food

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The truth is, you can FINALLY eliminate dieting and be guaranteed to keep your results for life. In fact, my good friend Yuri Elkaim says that diets are like water wings…

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The same applies with how you approach your health.

If you don’t understand the complex working of your body and food and continue to rely on quick-fix diets (i.e.. water wings), then you’ll find it very very tough to reach your ultimate weight loss and health goals.

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Saturday, February 18, 2012

The List of Gluten-Related Disorders Grows

The List of Gluten-Related Disorders Grows: By Edward C. Geehr, M.D., Lifescript Chief Medical Officer
Just a decade ago, gluten-related health issues such as celiac disease were considered extremely rare outside of Europe. Most primary-care physicians in the U.S. were unaccustomed to managing the disease. 

Now, the number of Americans who’ve adopted a gluten-free diet has grown dramatically, and certainly in much greater proportion to the number of known celiac cases. 

Responding to the rising demand, food companies are producing a wide variety of gluten-free products. In 2010, worldwide sales of such goods exceeded $2.5 billion.

The trend toward gluten-free foods has been fueled by the growing recognition of a variety of gluten-related conditions. These range from gluten allergy to severe autoimmune disorders, and perhaps a number of gluten-sensitivity conditions that have yet to be properly characterized.

But the symptoms can be vague and overlap with other conditions. Most patients complain of abdominal problems that can run the gamut from bloating and nausea to cramping and diarrhea. 

Symptoms may not be restricted to the bowels. Those with gluten sensitivity may experience headaches and balance problems. Patients with wheat allergy may develop hives, nasal congestion, nausea or a life-threatening allergic reaction known as anaphylaxis.

And celiac disease – an autoimmune disorder where antibodies attack tissues in the intestine – is associated with severe abdominal complaints as well as malnutrition (because nutrient absorption is restricted in the gut), osteoporosis, anemia and even cancer.

To address the confusion around gluten-related disorders, a group of 15 experts from several countries proposed a new classification system in an effort to help health practitioners and patients better understand the nature of the disease. 

They built the system around the three main types of gluten reactions: allergic (wheat allergy); autoimmune (celiac disease and skin and nervous-system disorders); and gluten sensitivity. In the journal BMC Medicine, they outlined symptoms, type of tissue damage, known triggers and potential treatments.

What Is Gluten?
Wheat, the source of gluten, is the most widely grown crop in the world. Much of harvested wheat is consumed as bread, other baked goods, pasta and noodles. 

Gluten is the main structural protein in wheat. Its chemical components can trigger the release of certain immune-system compounds, which are what lead to allergy and gluten sensitivity.

It’s an extremely common dietary component of most populations, particularly those of European origin. (The average gluten consumption in Europe is 10-20 grams per day, with as much as 50 grams in some people.) And anyone who consumes gluten is susceptible to developing some form of adverse reaction in their lifetime.

But the wide variety of adverse reactions to gluten raises the question as to why so many more people have become susceptible to its toxic effects. One theory is that the selection of wheat varieties with higher gluten content has been evolving over many years.

If you’re experiencing persistent abdominal symptoms and consume wheat products, check with your physician to see if you’ve developed gluten sensitivity. The simplest test is to restrict gluten-containing products from your diet and see if your symptoms resolve. There are a vast number of commercially available gluten-free starch alternatives that are pleasing to the palate but also easy on the intestines.

For more information on giving up gluten, see Lifescript’s Gluten-Free Eating Guide.

See All House Calls by Dr. Geehr.

Friday, February 17, 2012

Cut the gluten, keep the flavor - Gluten-free Recipes -

Cut the gluten, keep the flavor - Gluten-free Recipes -

E. Coli in Chicken Linked to Urinary Tract Infections - MedicineNet

E. Coli in Chicken Linked to Urinary Tract Infections - MedicineNet

Fructose, Sugar and Your Health

Fructose, Sugar and Your Health

Going Gluten Free With Quinoa

Gluten is basically a protein 'glue' composite that is present in many grains, such as wheat. It's what gives dough elasticity. Why would anyone want to avoid this protein? Because, for some, gluten causes health problems due to an intolerance. This is a situation that requires a change in diet. At first glance, it may seem impossible to avoid gluten because it's so prevalent in almost everything we see on the grocery store shelves. However, once you discover quinoa, you'll find a whole world of food to enjoy.

Is Quinoa Truly Gluten Free?

Yes, quinoa is a gluten free food. Because quinoa is a seed, not a grain, the structure of quinoa is totally different from that of grain. For people who are on a strict gluten-free diet, concerns about cross-contamination with airborne wheat or other grains containing gluten can be put to rest. This is due to the fact that most of the world's quinoa supply, which comes from the Ancient Harvest Company, is grown at an elevation of over 12,000 feet in Bolivia. Because of this high altitude, gluten-bearing grains cannot survive, meaning that cross-contamination with gluten grains does not occur. As you can see, it is easy to go gluten free using quinoa as a good source of nutrition. Let's examine a few other reasons why going gluten free can be simple using quinoa.


Quinoa is packed with protein, containing all 9 essential amino acids. It is also believed to be easier for the body to digest quinoa than most other plant-based proteins. Milk has a similar protein structure, which the body is designed to utilize. The intolerance that some people have for milk is actually caused by the difficulty breaking down the lactose in the milk, not the protein structures. Giving your body a bunch of fuel to run on throughout your day requires protein, and quinoa is the way to go, and keep going.

Essential Fats And Vitamins

Quinoa is a good source of Omega 3 and Omega 6, the essential fatty acids our body and brain needs to function correctly. You'll also find quinoa to be a rich source of Vitamin E. You'll recognize these healthy components in just about every age-reducing cream you see in the drugstore. Add to the list the all important antioxidants, folate, and B vitamins that you'll get and you have a healthy powerhouse in quinoa. Eating gluten-free certainly doesn't mean you have to miss out on any nutrition when you add quinoa to your diet.


Quinoa is particularly high in manganese and is also a good source of magnesium. These two minerals combined helps support a healthy immune system and synthesize fatty acids and cholesterol. Quinoa also has increased levels of iron and copper which are basic necessities for healthy blood supply. You'll also find phosphorus, zinc, and even a little calcium thrown into the mix. Eating quinoa as a regular part of your gluten-free diet can certainly replace and boost your nutrition.

Lower Carbs

Gluten free diets usually come with their own challenges. One of those challenges is finding a way to reduce your intake of carbohydrates. This often leads to using rice more often. However, a cup of cooked white rice has about 44 net grams of carbs (that's total carbs minus dietary fiber.) A cup of cooked brown rice has about 41 net grams of carbs. Compared to a cup of cooked quinoa at about 34 net grams of carbs, the choice to eat quinoa could make sense. Now, eating quinoa doesn't save extreme amounts of carbs, but if you replace rice with quinoa in your favorite recipes routinely, over time you will be saving quite a bit. If you are looking for ways to lower your carb intake while eating gluten-free, substituting quinoa for some of the rice you use is probably a wise decision.

There are so many reasons to go gluten-free with quinoa. Whether you are looking to increase your protein, healthy fats, or maintain a healthy blood supply, quinoa is the newest food to add to your diet. If your desire is to cut down the amount of carbohydrates you are taking in on your current gluten-free diet, then quinoa is your go-to food. Making the transition to a gluten-free diet is the easiest move in the world as long as you have quinoa on your plate.


For various recipes using quinoa visit

Wednesday, February 15, 2012

Tuesday, February 14, 2012

Get Keen On Quinoa For Health And Weight Loss

Originally from the heart of South America, quinoa is not a grain; it is a seed. If sprouted and grown, quinoa would resemble plants in the spinach family – dark leafy greens. This ancient food has tons of health benefits that have been passed down from generation to generation; like a plant family heirloom of delicious nutrition.

Quinoa is rich in protein, vitamins, and minerals, which leaves you feeling satisfied, not deprived, making it the perfect diet food. The reason is due to the nutrient dense package. Picture a nutrition powerhouse packed into a tiny seed. Because of this, quinoa is becoming popular as a grain alternative and weight loss food. Let's take a look at why quinoa seems to have been specifically designed for people who want to eat healthier and simpler at the same time.


Just like spinach, quinoa seeds are rich in all the essential amino acids, making it a complex protein. You'll also find quinoa to be a good source of magnesium and calcium. Quinoa is also high in iron and vitamin B 12 which are essential for energy production and weight loss. The family of B vitamins control your body's ability to synthesize nutrients efficiently, meaning if you lack vitamin B you will actually work against your body's own natural weight loss mechanisms.


If you have ever tried to lose weight conventionally, you quickly understand how empty you feel most of the day. This feeling of never being satisfied is one of the biggest hurdles to overcome when you are trying to lose weight. If you know what I am talking about, then quinoa just may be the answer to your dilemma. Protein and dietary fiber are known to help the body feel full and satisfied. Quinoa is rich in both, helping the dieter feel full while still maintaining weight loss goals.

Low Glycemic Index Value

Quinoa is low on the glycemic index which means quinoa doesn't cause a sharp jump in blood sugar. Your blood sugar levels control cravings. What does that mean? It means that when you eat a food high on the glycemic index, your blood sugars are elevated quickly, and then crash. Then your body sends messages to your brain to eat more sugar and carbohydrates to bring your blood sugar back up again. Eating foods on the low glycemic index (slow and steady blood sugar) means instead of craving bread and candy, you can go about your day eating normally. Again, slow and steady blood sugar levels are important for so many reasons. And quinoa fits the bill.

Low Calorie

Quinoa is also low in calories. One serving of cooked quinoa contains about 170 calories, which may seem like a lot, but one serving of quinoa is also an impressive amount of food. You could eat three servings of quinoa and still have fewer calories than one serving of pasta. This is a great thing if you are on a diet because you don't have to worry about over-eating your quinoa and blowing your entire day's worth of calories on one meal.

If you have not tried quinoa yet, and are trying to stick with your weight loss goals, then this may be the perfect food to add to your diet. Because of the high amounts of protein and fiber, as well as the low glycemic index and low calories, you will feel full while reaching your healthy weight loss goals.

For various recipes using quinoa visit

Monday, February 13, 2012

Gluten-Free Cooking and Baking

Gluten-Free Cooking and Baking: What home cooks should know about preparing gluten-free foods.

Saturday, February 11, 2012

Learn The Three Quinoa Varieties – Gold, Red, and Black

There may be over 100 varieties of quinoa, but the three main types of quinoa sold commercially are what we need to learn about here. Each has its own characteristics that makes it completely unique from the others. Let's take a bite out of each of these different varieties and see where it takes us.


The gold, or cream colored quinoa, is generally the most common variety. Not only can you find it abundantly in the stores, but it also has the most “typical” taste. As it is the most common type of quinoa, the other forms of quinoa are compared using this point of reference. One of the most familiar aspects of the gold quinoa is that it tends to keep its cream color and is a bit fluffier, lighter, and creamier than the other varieties. It has a texture that mixes well with many foods and is easily incorporated into baked goods.

Gold quinoa is used hot in main dishes and side dishes, and cold in salad. Because of its tender, light texture, gold quinoa is a favorite as a breakfast cereal as it easily mixes well with milk for a hot oatmeal substitute. Think about how you often see rice or couscous used in dishes and gold quinoa can be used in much the same way.


Red quinoa has a slightly crunchier texture than the gold quinoa and has a bit sharper, or even some would say a bitter taste. There is a nutritional difference between varieties as the red quinoa is found to be higher in protein and calories with three grams more fiber per serving than its golden counterpart. Besides the nutritional differences, there is a big “wow” factor in red quinoa, with the color and the texture.

Not only does the flavor stand out, but the color becomes a feast of the eyes. Pairing red quinoa with fresh fruit and vibrant vegetables is a great way to make your dish stand out from the crowd. Because of the slightly increased bitter taste, red quinoa goes well with foods like butternut squash and avocado. Even some cheeses, especially those with a soft texture, pair well because the snappy red quinoa compliments the rich creamy cheese so well. Because of the texture, red quinoa can often be used as a substitute for ground or finely chopped nuts, such as to top a salad.


Black quinoa, while still one of the more rare commercial forms of quinoa, is still not entirely unknown. The reason you do not find black quinoa on the shelves very often is that it is only grown in difficult climates and cannot be produced in large quantities. The black color is not only rare, but has an exotic appeal. Black quinoa leans toward a subtly sweet flavor and has a crispier texture, similar to the red quinoa, but even more so.

The exotic look and firm texture of black quinoa does great standing up against citrus and other fruits. Consider an Asian pear salad with black quinoa; the black and white coloring alone is intriguing, but the flavors are just as amazing. Black quinoa often comes out of harsh environments, it is a sturdy variety. You can hardly over cook it. It won't disappear into mush and it stands up to long baking times. It's a less fluffy variety and maintains its crisp, grainy, almost nutty texture in any dish. Black quinoa almost demands a dish with many layers of flavor and textures.

No matter what kind of quinoa you decide to eat, your family will be getting a wide range of vitamins and minerals as well as a great complete protein. So pick up a bag and give a new recipe a whirl. You might just discover a new family favorite!

Thursday, February 9, 2012

Recipe: Healthy Vegetable Quinoa

1/2 tsp salt

1/4 tsp red pepper

1/4 tsp black pepper

1 cup quinoa

2 cloves minced garlic

1/2 tsp thyme, dried and crushed

1/4 tsp marjoram, dried and crushed

2 medium sliced sweet potatoes

1 peeled eggplant, cut in 1/2-inch cubes

1 medium-size tomato, wedged

1 sliced green bell pepper

1 sweet onion (small), wedged

2 cups low-sodium chicken broth or water

Non-stick cooking spray

Preheat oven to 450°F.

Line large jelly-roll pan with foil and coat with cooking spray.

Arrange eggplant, tomato, bell pepper, potatoes, and onion on the pan and coat vegetables lightly with more cooking spray.

Sprinkle black pepper, ground red pepper, and salt over vegetables and toss to coat.

Bake for 20 to 30 minutes or until vegetables are just tender and browned.

In the meantime, place quinoa in a strainer and rinse well.

Coat a medium saucepan with cooking spray, then cook garlic, marjoram, and thyme for 1 to 2 minutes, stirring as you go.

Add quinoa and cook for an additional 2 to 3 minutes, stirring occasionally.

Add water or broth and bring to a boil over high heat, then reduce to low heat.

Cover and simmer until water is absorbed, about 15 to 20 minutes.

Quinoa will become somewhat translucent when done.

Gently mix quinoa and vegetables in a large bowl and serve immediately.

Serves 6.

Wednesday, February 8, 2012

Would You Like to ‘Downsize’ That?

Would You Like to ‘Downsize’ That?: Customers Would Opt for Smaller Portions if Restaurants Gave Them the Option, Study Suggests

Ignore These 7 Nutrition Lies: Leave Your Health Exposed to a Chilling Attack

How many more fat diets, books, and narrow-minded nutrition experts will it take until someone puts an end to all the MADNESS?

We buy books and magazines that offer conflicting insights into why we overeat and what is and isn’t healthy.

There are publications that promote easy weight loss by eating a lion’s share of protein and acai berry pills that promise a flat stomach without changing your diet.

And to add to the confusion and despair...

There are self-proclaimed experts who tell us that fruit is bad, others say fruit is good. Dietitians recommend white bread for hospital patients, diet coke for diabetics, and pasta as a “good” carb.

Our national “food guide/pyramid” tells us that processed and fortified foods (like soy and tofu) should make up a large portion of our dietary intake, especially if we’re vegetarian.

In the end, the overwhelm of conflicting diet advice and “quick fix” products offer virtually no long-term return on investment—measured, of course, in pounds permanently lost and health improvement.

If they did, then we wouldn't see studies like the one in The New England Journal of Medicine (2006) which reported that most people who participate in weight-loss programs regain about one-third of the weight lost during the next year and are typically back to baseline in three to five years.

Are you one of them?

If you’ve reached your breaking point from the all confusing and conflicting diet information out there and finally want solid, concrete answers to a number of your pertinent health and
nutrition questions, then now's your LAST CHANCE to download our friend Yuri's brand new report, "BIG FAT FOOD LIES: The 7 Nutrition Lies That Are Keeping You Sick, Fat, and Frustrated".

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This is must-read information:

7 Nutrition Lies That Are Keeping You Sick, Fat, and Frustrated <==== Last day to download (FREE)

To your health,

Arthur M

P.S. Inside this bone-chilling report you'll discover:

- Whether eating fat actually makes you fat.

- The TRUTH about how much protein you really need…even if you want to build muscle.

- Whether organic foods are really better? Rarely discussed nutrient facts of organics…revealed!

- An eye-opening discovery about what's really happening with omega-3 fatty acids inside your body.

- The REAL causes of heart disease…it's not what you think.

- And much more!


Gluten Free Baking made EASY!

Guar Gum..Amaranth flour.. Gluten free recipe often include ingredients you've never heard of, let alone know where to find!

And even if you do find them, the muffins and cakes often have a dry taste anyway. "The EASY Way to Gluten and Dairy free Baking" solves this problem. Ann- Marie, the mother of three daughters, wanted simple recipes with ingredients she could find at her local store that tasted so good that her children would actually eat them.

After a long period of trial and error she has succeeded. And you can reap the benefits.

You will also receive her book "The Easy Guide to Gluten and Dairy Intolerance". Ann-Marie has a Master of Science in Immunology and in her book she provides you with EVERYTHING YOU NEED TO KNOW about gluten & dairy intolerance; tells you about the symptoms, the tests you can do at home, and how to change your diet EASILY!

As a bonus you will also receive "The EASY Way to Sugar Free Baking" so you can indulge in the sweetness of life without a guilty conscious! Sugar-free cakes, desserts and ice-cream with no junk just good stuff-and of course dairy and gluten free too. But be quick - this is a time limited bonus since the book will soon be released on the market.

For details, go to:

What's the Best Vegetable? (Video) - Dr Weil's Daily Health Tips - Natural Health Information

What's the Best Vegetable? (Video) - Dr Weil's Daily Health Tips - Natural Health Information

An Ancient Seed For The Modern Diet - Quinoa

A Simple Introduction To Quinoa

This is a food that is both old and new; as an ancient staple and a rediscovered foodie favorite. If you have noticed quinoa at all, you know what everyone is saying about it. Can it be that quinoa is the perfect food for you and your family? Could quinoa be the one new ingredient you try this year that changes the way you cook? Quinoa is all that and a powerhouse of nutrition, flavor and texture. Let's take a brief look at this super-food and why it is quickly becoming all the rage.

What is Quinoa?

Those who are not yet familiar with quinoa, may think of it as a grain, or at least a replacement for grains. The little tiny disc is actually a seed of a plant in the same family as beets, chard, and spinach. These nutritious, amino acid rich seeds are light and fluffy when cooked, with a little snap to it. You'll also find quinoa in a variety of beautiful colors such as gold, red, and even black.

Ancient History

While relatively new to the US market, quinoa has been cultivated in Peru, Chile, and Bolivia for over 50 centuries (that's right, I said centuries!) and is a staple food in their diets. The Incas considered quinoa a sacred food and referred to it as the "mother seed,” which is why we often refer to it as “Gold of the Incas.”

When Spanish conquistadors were trying to gain control of the South American indigenous people, they destroyed the fields in which quinoa was grown, and outlawed the farming and sale of quinoa. In 1980, two Americans re-discovered the health and nutrition potential of quinoa and started cultivation in Colorado. Today, quinoa is finding its way into homes and restaurants all over the map.

Health Benefits

For being such a tiny little seed, quinoa is a complete protein, containing all nine essential amino acids. Quinoa is also a great source of manganese, magnesium, folate, phosphorus, and lysine, which is essential for tissue growth and repair. The minerals contained in relatively high amounts may also be especially helpful for those people who have consistent migraines, diabetes, and atherosclerosis.

One of the most highly valued aspects of quinoa for many people is it is gluten free. Those looking for alternatives for wheat and other gluten foods can turn to quinoa in several forms to replace the gluten in their diets.

How to Eat Quinoa

The quinoa seeds are naturally covered by a saponin residue that is bitter to the palate. This is one defense mechanism the plant has to fend off the occasional passing critter that wants a snack. While commercial cultivation processes remove much of the saponin that coats the seed, it is still a good idea to rinse the seeds in cold water to make sure the process is complete. However, there are many brands that are pre-rinsed. You can use your own judgment.

Once you have the quinoa rinsed, bring a pot of one part quinoa and two parts water to a boil, cover, and simmer slowly for fifteen minutes, or until the the water is absorbed and the quinoa is tender. If you want to keep more of the natural nutty flavor, you can dry roast the seeds before cooking them. Put the quinoa in a skillet over medium heat and toss, just until the quinoa becomes fragrant.

Now you have a multitude of options for preparing your quinoa. Whether you like it hot or cold, you can put it into a salad or in a soup. You can also form your cooked quinoa into patties with a variety of ingredients. Go ahead and add cooked quinoa to your favorite pancake or muffin recipe for a brand-new take on healthy eating.

No matter if you are looking for a gluten free alternative to grains, or you are a food lover who is just looking for something new to experiment with, or you want to give your nutrition a real boost, give quinoa a try. With all the possibilities, you could easily create a quinoa creation for every day of the year!


Here are the topics we will visit this month:

1. A Simple Introduction To Quinoa

2. Learn The Three Quinoa Varieties – Gold, Red, and Black

3. Get Keen On Quinoa For Health And Weight Loss

4. Going Gluten Free With Quinoa

5. 5 Classic Meal Ideas For Your Mountain Of Quinoa

6. The Hot And Cold Guide To Eating Quinoa

7. Favorite Comfort Foods Take A Nutritional Leap With Quinoa

8. Creative Quinoa Ideas That May Surprise You

9. Inspire Your Middle Eastern Cravings With Quinoa

10. Getting Your Just Desserts With Quinoa

Tuesday, February 7, 2012

Health Benefits of Tomatoes

Health Benefits of Tomatoes

Top Nutrients in Functional Foods for Health

Top Nutrients in Functional Foods for Health

What you NEED to know about fat

Is dietary fat good or bad?

Does eating fat make you fat?

This has got to be one of the most pervasive nutrition debates of our time.

Since the 1980s, when the whole “low-fat” and “diet” craze began, we’ve seen our population get fatter and sicker.

If eating fat is supposed to make us fat, then eating less of it should be a good thing – at least for our waistlines - right?

But that's not what has happened.

Instead, we've seen an explosion of bulging waistlines and obesity rates even though we've been eating more "fat free".

You need to know the truth and you can get it here:


The compelling free report I told you about yesterday (called "BIG FAT FOOD LIES: 7 Nutrition Lies That Are Keeping You Sick, Fat, and Frustrated") will finally give you the clear-cut answers you need to dispel 7 of the greatest nutrition lies ever told.

If you're sick and tired of being lied to and are truly concerned about you and your family's health, then you need to get your hands on this eye-opening information before it's too late.

Download it here (for FREE):


Arthur M.

P.S. This is the 2nd to last day to grab this NEW report absolutely free. After Thursday, it will be gone for good and you'll be left behind in the dark ages. You don't want that do you?

Download it here:


Tired of being lied to? (new nutrition report)

Something just came across my desk that I need to share with you…

Especially if you want answers to some of your most pressing health and nutrition concerns so that you can finally enjoy peace of mind and take control of your diet…once and for all.

Because let's be honest…

The last thing you need is another diet book.

You need to follow another crazy diet like the U.S. needs another debt crisis.

I mean, you’d think that with the thousands of different diet books on the market that we would be seeing less obesity and disease...BUT we’re not!

In fact, a 2010 study revealed that 63.1% of adults in the U.S. were either overweight or obese in 2009 (up from from 62.2% in 2008).

That's crazy!!!

What gives?

Why are we still fatter and sicker than ever, in spite of all the diet books and weight loss gimmicks on the market and all the money that is spent on health care?

There are many reasons.

But one of the biggest "anvils" holding you (and many others) back from the body and health you deserve is the fact that you've been lied to!

You’ve been misled.

And I’m just as furious as you are.

We've all been taken for a ride by sneaky “experts”, devious fad diets, and a government gone wild.

But fear not because a brand new report has just come out which exposes 7 of the biggest nutrition lies that are plaguing our world and holding your body and health hostage.

And you can now download a FREE copy of this report until this Thursday February 9th here:


Once inside, you can look forward to unraveling the mysteries behind some of the most confusing and misunderstood concepts in nutrition, such as:

- Whether eating fat actually makes you fat (p.5)

- The TRUTH about how much protein you really need…even if you want to build muscle (p.8).

- Are organic foods really better? Rarely discussed nutrient facts of organics…revealed! (p.11)

- Answers to the age-old debate about whether VEGANS can get enough protein and a look at the “best kept secret” protein foods (p.15)

- An eye-opening discovery about what OMEGA-3 FATS are really doing inside your body (p. 21)

- The REAL causes of heart disease…it's not what you think (p.25)

- And much more!

This report was put together by Yuri Elkaim, an acclaimed holistic nutritionist.

And like you (and me), he was frustrated with all the lies, contradicting advice, and nonsense about food and health.

So, he decided to do something about it and FINALLY give you the answers you need to know to better your health and take control of your diet.

Download his new report here:


It's time to STOP hitting your head against the wall trying to figure this stuff on your own.

Arthur M.

P.S. This report will only be available to download for free until this Thursday February 9th. So don't wait. Get a head start on your health here:


Monday, February 6, 2012

Does your child have a gluten and dairy intolerance?

Does your child have a gluten and dairy intolerance?

Tummy ache, growth problems and waking up often during the night are three common symptoms.

Here it is:

The EASY Guide to Gluten and Dairy Intolerance

With EASY information about symptoms, test to do at home and tips how to change your diet. The book is written by Ann-Marie, mother of three daughters.

Unfortunately all of them had colic and for two of them the tummy aches and waking up at night continued due to gluten and dairy intolerance. To get the correct diagnosis and receive help took a while, despite my previous knowledge in the field as I am an immunologist.

Later on when I had amassed all the information I needed to help them I swore that one day I would do what I could to make this information easily available to other mothers facing the same problem!

The EASY Guide to Gluten and Dairy Intolerance

Discover How to Make Delicious Muffins and Cakes - that your children will actually eat! And without strange, hard to find ingredients! Receive praise from friends and family members when they find out you actually baked these gluten free and dairy free delights yourself!

And as a BONUS - Sugar-free Baking

Indulge in the sweetness of life without a guilty conscious! Yes, it is possible to bake delicious cakes and desserts - without sugar or artificial sweeteners! No junk - just good stuff! ( And yes, kids actually like these healthy, naturally sweetened delights. ) And of course these recipes are dairy and gluten free too.

Click Here:

Sunday, February 5, 2012

What does GMO mean?

What does GMO mean?: "GMO" stands for "Genetically Modified Organisms," and in the case of food, ...

Food of the Week: Cauliflower

Food of the Week: Cauliflower

Thursday, February 2, 2012

Eating Behavior May Be Shaped by Who You Eat With

Eating Behavior May Be Shaped by Who You Eat With: woman biting into a burger

How you eat may depend on who you’re eating with, according to a study published in the online journal PLoS ONE.

Wednesday, February 1, 2012

Baked acorn squash with pine nuts and garlic

Baked acorn squash with pine nuts and garlic: Baked acorn squash with pine nuts and garlic — one of many healthy recipes from Mayo Clinic.

Banana-oatmeal hot cakes with spiced maple syrup

Banana-oatmeal hot cakes with spiced maple syrup: Banana-oatmeal hot cakes with spiced maple syrup — one of many healthy recipes from Mayo Clinic.

Stuffed eggplant

Stuffed eggplant: Stuffed eggplant — one of many healthy recipes from Mayo Clinic.

7 Simple Rules For What You Should Be Eating Right Now

By Nick Nilsson

What you eat on a daily basis determines just about everything you can possibly imagine that goes with your body...your health, mental energy, body composition, athletic name it and what you eat has an impact on it.

These 7 simple rules are here to give you a little nudge in the right direction and make things a little easier for you in your own daily choices.

Rule #1 - If your great-grandmother wouldn't recognize it, don't eat very much of it
Many of the highly-processed pseudo-foods weren't around 50 years ago. Food was more "real" back then and it's an ideal you should strive for now. This basically means choose foods that are less processed and closer to their natural state. Notice I didn't say "don't eat it"...which leads me to Rule #2...

Rule #2 - No food ultimatums
The moment you say "I will never have pizza again," you will immediately start thinking about how much you miss having pizza, even if you hardly eat pizza to begin with. It's like telling somebody not to think about just did it, didn't you :). Same idea with food. That's why I never tell myself I can never have something...if I've got a specific goal and that food won't help me achieve it, I just say it's not on my list right now and I can have it later. No big deal.

Rule #3 - Don't keep junk in the house
And don't tell me you need to have junk food and sweets in the house "for the kids." If it's really for the kids, lock it up in a closet and give your kids the keys so you can't get at any of it then tell me if it's for the kids. Here's the other thing...your kids don't need that junk either!

Anyway, off on a tangent there - that's one excuse that gets me really whipped up. Bottom line is this...if you don't have it in the house, it takes a lot more effort to eat it. If it's in the house, it'll get eaten. If it's not, it won't. Simple.

Rule #4 - Multi-course meals will wipe out your digestion
The more different foods you eat in one meal, the harder it will be for your body to digest it all. Different foods and nutrients require different enzymes to combining too many foods in one meal, you will overload your digestive system and make it less efficient. If you frequently have digestive issues when you eat, try something radical and eat just one food per meal and see what happens. This is especially true of fruit and dairy. Fruit is best eaten separately and by itself.

Rule #5 - You don't have to eat 6 meals a day
That "small, frequent meals" rule you may be familiar with is actually based on a study that showed a very small increase in metabolic rate when a person eats a meal. This evolved into the idea that eating a bunch of small meals helps increase fat loss and nutrient utilization.

Naturally, this was immediately seized upon my supplement manufacturers who promoted the idea that you can't possibly eat FOOD that many times a day, so you should take our meal replacement supplement for those extra 3 meals.

Here's the study has ever confirmed that it's more efficient to eat 6 small meals as opposed to 3 big meals (or even 2!) in terms of body composition results. ZERO. Think about this...if you're constantly supplying your body with food, why would it need to burn bodyfat for energy then?

Rule #6 - Try to eat organic whenever possible
It's true...eating healthy can actually be pretty expensive. Unhealthy foods are generally cheaper because they can be manufactured in large quantities. Healthy foods are more expensive because they are more labor-intensive.

The payoff is that you won't die as soon when you eat healthy foods as opposed to unhealthy foods. I know that's putting it bluntly, but it's true. And you won't suffer from all the food-related diseases such as Type 2 Diabetes and MANY others (honestly, the vast majority of diseases and conditions being treated by doctors today are entirely avoidable with a good diet).

So when it comes to eating organic, just do the best you can. Get it when you can and realize this...when a food is of higher quality, it's more digestible and you're going to get more nutrition out of it and you can eat smaller servings (at least that's what I keep telling myself when I eat grass-fed beef...DANG is that's hard not to eat twice as much of it).

Rule #7 - Take supplements intelligently
I judge supplements primarily on their nutritional value, not for how many bolts of lightning appear in their magazine ads. The majority of the supplements I take are there to help support my nutritional state, not to muck with my physiology.

I take a multivitamin, protein, vitamin C, vitamin D3 (for immune system function - VERY important in the winter!), magnesium, krill oil, fish oil, BCAA's, K2, calcium, and a few other things, depending on my current goals. All that exotic garbage you see ads for in the magazines is mainly just that...exotic garbage. You don't need it.


These 7 rules are just a starting point...the key thing to remember is that good nutrition doesn't have to be complicated. If you know and follow some simple rules, you can eat healthy and nutritious food without worry and get the results you're looking for!


Nick Nilsson has a degree in Physical Education and Psychology and has been innovating new training techniques for more than 20 years. Nick is the author of a number of bodybuilding books including "Muscle Explosion! 28 Days To Maximum Mass", "Metabolic Surge - Rapid Fat Loss," "The Best Exercises You've Never Heard Of," "Gluteus to the Maximus - Build a Bigger Butt NOW!" and "The Best Abdominal Exercises You've Never Heard Of", all designed to maximize the results you get for the hard work you put into your training.

Be sure to grab your FREE copy of Nick's 30-day "Dirty Little Secret Program for Building Muscle and Burning Fat FAST," available at

Healthy Valentine’s Meal Ideas

Everyone used to look forward to Valentine’s Day. They got to eat sweets from their sweetie. We are trying to be a bit more health conscious these days so that holidays won’t show in our bodies. If you want to indulge in a sweet treat on Valentine’s Day, make room for it with a healthier meal.

It is not too hard to sneak in a few healthy additions to the meal that your loved ones won’t mind at all. Whether it is a romantic dinner for two, family dinner, or a couples’ dinner party, employ some savvy to come up with a leaner meal.

Start off with a healthy snack that everyone can eat while dinner is baking. Instead of cookies and candies, put out a tray of veggies and fruit. The vegetables can be jazzed up with a vegetable cream cheese or Ranch dressing. For the fruit, use flavored fruit dip. Yogurt flavors like strawberry, peach, or blueberry work well also as a dip.

Get rid of the hot wings for appetizers and opt instead for chicken chunks breaded with Shake-n-Bake or regular breadcrumbs. Cubing boneless, skinless chicken breasts and rolling them in batter saves a lot of calories. Serve them with hot pepper sauce or regular hot sauce and your metabolism will rev up from the heat.

Toss a salad to go with dinner. Instead of store bought croutons on the top, use cubed pieces of wheat bread. Wash them with a little butter or reduced fat margarine and pop them into the oven to bake. They still add crunch to the salad with less fat than regular croutons. Even better would be to sprinkle the salad with shelled sunflower seeds to add crunch.

Soups are a great way to hide lots of vegetables for those who don’t take a shine to them. For Valentine’s Day, serve a simple soup like potato, vegetable, chicken noodle, or tomato. What soup you serve will depend on the meal. The point is that soup helps to fill you up without eating a lot of it.

Now for the meal. It is hard to eat healthy sometimes, especially if there is a holiday celebration going on. Well, Valentine’s Day is no different. Stick with recipes that use lean cuts of beef, pork, or chicken. Seafood can also be used.

Opt for lower fat ingredients in your recipes. If the main course recipe calls for heavy cream, substitute with half and half or light cream. Substitute margarine with butter. Avoid using too much salt. Use saltless seasonings to add flavor to the meal.

Let your healthy meals extend to Valentine’s Day. After all, we are supposed to show love to those who mean the world to us. Keep their heart healthy.