Food Solutions Magazine Mar 2015

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TABLE OF CONTENTS

Science

A gluten-free diet isn’t restricted to those with celiac disease. This month, Leigh Reynolds provides insight into other conditions that require a gluten-free diet.

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Food

St. Patrick’s Day and Easter are just around the corner, both ready to be celebrated with scrumptious spring dishes! Check out all the gluten-free recipes inside!

Nutrition

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Is there a cure for autoimmune disease? Dr. Hyman sheds light on this question, with some possible answers derived from functional medicine.

20 Nutrition

35

Aviva Romm, MD, informs us on gluten and fertility and what we need to know about how these are related.

Editor’s Letter................................................................................................ 4

Lamb Sliders with Mint Pesto................................................................42

Letters to the Editor.................................................................................... 8

Lamb Loin with Blackberry Reduction................................................44

Non-Celiac Gluten Related Disorders.................................................. 10

Figs Stuffed with Goat Cheese & Prosciutto ....................................46

Check Up with Dr. Mark Hyman............................................................ 14

Editor’s Picks...............................................................................................48

Gluten & Fertility........................................................................................20

Cauliflower...................................................................................................50

4 R Program to Cure Leaky Gut............................................................26

Asparagus......................................................................................................51

Kick Start Your Health with Joulebody...............................................30

Onion Quiche............................................................................................... 52

This Month in Food.................................................................................... 35

Irish Colcannon...........................................................................................54

Quick & Easy Paleo Coconut Soufflé....................................................36

Shamrock Salad..........................................................................................56

Make Your Own Breakfast Sausage.................................................... 37

Scalloped Cabbage....................................................................................58

Really Yummy Oat Bars...........................................................................38

Carrot Lentil Burgers............................................................................... 60

Coconutty Ginger Soup............................................................................39

Beautiful You...............................................................................................62

Shrimp & Scallops over Rice with Roasted Tomato and Wilted Spinach.................................................................................. 40

MARCH ISSUE / FOOD SOLUTIONS MAGAZINE /

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GLUTEN FREE

This month’s issue is all (finally!) about spring. Even though the temperatures aren’t necessarily saying so, we know we’re just a few tulip blossoms away from bluer skies and warmer days. The FSM team of contributors has put together another informative issue brimming with knowledge, inspiration and food to get your body and mind spring-ready. Leigh Reynolds reminds us that celiac disease isn’t the only medical reason for a gluten-free diet, and Mark Hyman, MD, leads us to consider a possible cure for autoimmune disease. Definitely something to ponder as

FOOD SOLUTIONS

functional medicine pushes its way to the forefront of modern health care.

EDITOR-IN-CHIEF Gigi Stewart gigi@foodsolutionsmag.com

I firmly believe it is the combination of mind-body wellness that allows us to achieve optimal health. Our chefs certainly have plenty of in-season dishes for you to try all month long! We’re celebrating the greens of spring, St. Patrick’s Day and Easter all rolled into one with traditional (and not-so-traditional) Irish fare, cabbage, lamb and more! And this month, we welcome acclaimed chef Nathan Sigel of Tempo Bistro (Boston) with a perfect seafood dish straight off his restaurant menu! The only thing his shrimp and scallops dish needs is a glass of white wine. For that, check out my current wine crush, along with a few other Editor’s Picks on page 48.

CREATIVE SERVICES Kreative Direktions

Enjoy the longer, warmer days in good health. Stay in touch, Gigi Stewart, M.A. Editor in Chief

CONTRIBUTING WRITERS Aviva Romm, MD Lisi Parsons Kavita Kaul Chef Nathan Sigel Yvette Rose, Joulebody COPY EDITOR Jodi Palmer PUBLISHER & CEO Scott R. Yablon syablon@foodsolutionsmag.com ADVERTISING SALES & MARKETING KMI: 561.637.0396 ADVERTISING SALES DIRECTORS Erica Singer 201.766.8471 Kristen LaBuda 717.574.3739 DIRECTOR OF CLIENT SERVICES Jody Baratz jody@foodsolutionsmag.com CHIEF TECHNOLOGY OFFICER Brian A. Yablon byablon@foodsolutionsmag.com TECHNICAL WEB DEVELOPER Dmitry Bogordsky ACCOUNTING accounting@foodsolutionsmag.com ARTICLE SUBMISSIONS gigi@foodsolutionsmag.com INFORMATION REQUESTS info@foodsolutionsmag.com

ADVISORY BOARD Cynthia S. Rudert, M.D., F.A.C.P., CD & Gluten Intolerance Specialist Marci Page Sloane, MS, RD, LDN, CDE, Registered & Licensed Dietician / Nutritionist & Certified Diabetes Educator Leigh Reynolds, GF Therapeutics / Celi-Vites President

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CONTRIBUTORS

practice, education efforts, writing,

and following of patients with

research, advocacy and public

celiac disease. With one of the

policy work, he strives to improve

largest practices in the United

access to Functional Medicine, and

States that manages adults and

to widen the understanding and

teenagers with celiac, she has

practice of it, empowering others

evaluated over 1000 patients with

to stop managing symptoms and

celiac disease and gluten

instead treat the underlying causes

sensitivity.

LEIGH REYNOLDS recognized a

of illness, thereby also tackling our

in May 2011; since then she has

need for high quality-gluten free

chronic-disease epidemic.

quickly become a firm fixture and

Dr. Rudert’s focus is identifying the

familiar face within the fashion,

core causes of gastrointestinal

nutritional supplementation so she founded Gluten Free Therapeu-

Dr. Hyman is Chairman of the

print and commercial industries.

issues with a comprehensive

tics™. Leigh set out to make one of

Institute for Functional Medicine,

With clients such as Nike, Toyota,

evaluation enabling her to treat

the most beneficial gluten-free

and was awarded its 2009 Linus

Grolsch, Puma and Honda behind

underlying medical conditions

supplement lines available. With

Pauling Award for Leadership

her, her work can also be found in

that may have previously been

high quality pharmaceutical grade

in Functional Medicine. He is

publications such as Creem

undetected. Dr. Rudert then

ingredients and scientifically

currently medical editor at the

magazine, Filler magazine, Genlux,

creates an individualized course

researched formulations Gluten

Huffington Post and on the

Teen Vogue and Elle UK. Her love

of treatment tailored to each

Free Therapeutics™ is proud to

Medical Advisory Board at The

of skincare and cosmetic products

patient’s unique set of needs.

offer its customers a superior line

Doctor Oz Show. He is on the

also means Kavita’s beauty writing

Rather than just treating the

of nutritional supplements called

Board of Directors of The Center

can be found in several interna-

symptoms of the disease, Dr.

CeliVites.

for Mind-Body Medicine, and a

tional magazines. Believing in the

Rudert believes the best results

faculty member of its Food As

transformative power of make-up

are achieved by getting to the

Medicine training program. He is

her goal is not to change a

core cause of the problem and

also on the Board of Advisors of

woman’s face, but to use it to

treating the disease accordingly.

Memhet Oz’s HealthCorps, which

empower women into owning own

Dr. Rudert sees patients from all

tackles the obesity epidemic by

unique beauty. See more of

over the United States for second

“educating the student body” in

Kavita’s work here.

opinion consults on a variety of

American high schools about

gastrointestinal disorders.

nutrition, fitness and mental MARK HYMAN, MD has dedicated

resilience. He is a volunteer for

Committed to educating the public,

his career to identifying and

Partners in Health with whom he

patients and physicians about this

addressing the root causes of

worked immediately after the

commonly missed disorder, Dr.

chronic illness through a

earthquake in Haiti and continues

Rudert lectures throughout the

groundbreaking whole-systems

to help rebuild the health care

United States and Canada on

medicine approach known as

system there. He was featured on

celiac disease. She also lectures on

Functional Medicine. He is a family

60 Minutes for his work there.

CYNTHIA S. RUDERT, M.D.,

inflammatory bowel disease,

F.A.C.P., is a Board Certified

irritable bowel syndrome,

Times bestselling author, and an

Originally from London, KAVITA

Gastroenterologist in Atlanta,

pancreatic exocrine insufficiency

internationally recognized leader in

KAUL brought her vibrant style

Georgia, whose practice is

and small intestinal bacterial

his field. Through his private

and bright personality to New York

primarily devoted to the screening

overgrowth.

physician, an eight-time New York

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/ FOOD SOLUTIONS MAGAZINE / MARCH ISSUE


CONTRIBUTORS

Dr. Rudert is Medical Advisor for

south Florida. She grew up in New

for fire and police departments.

Compendium, and sits on the

the Celiac Disease Foundation, the

York City where she graduated

She is also a frequent contributor

expert panel of the American

Gluten Intolerance Group of North

from Columbia University with a

to fitness magazines and fitness

Herbal Products Association’s

America and for the Gluten Free

double Master’s degree in

web pages.

Botanical Safety Handbook. She

Certification Organization (GFCO).

Nutrition and Physiology.

www.wortheverychew.com

also serves on the Advisory

She is Medical Director for Atlanta

Committee of the American

Gluten Intolerance Group (GIG),

Marci is CEO of Food Majesty, Inc.

Botanical Council and as Associate

and founder and president of the

author of Reality Diabetes ~ type

Editor of the Journal of Restor-

Atlanta Women’s Medical Alliance,

2, The Diet Game: Playing for Life!,

ative Medicine.

the largest alliance of female

The Divorced Woman’s Diet and is

physicians in the United States.

contributor to Chicken Soup for

Dr. Romm is a leader in the

the Soul Healthy Living Series

revolution to transform the

In demand as an expert in celiac

Diabetes. Sloane is a nutrition and

current medical system into one

disease, she was the Keynote

disease counselor, speaks

Speaker for multiple programs

frequently in the community, is

AVIVA ROMM, MD is a Board

capacities of the body and nature

including the New England Celiac

coordinator of American Diabetes

Certified Family Physician,

- while helping women take their

Conference, co-hosted with the

Association (ADA) programs, an

certified professional midwife,

health into their own hands. Her

Beth Israel Deaconess Medical

ADA Valor Award recipient and

herbalist, and the creator of

goal is to foster greater access to

Center/Harvard, and national GIG

does radio, television and

Herbal Medicine for Women, a

a health-based, trans-disciplinary

meetings. Dr. Rudert was the

magazine interviews. Marci is

distance course with over 800

health care model. Her primary

advising physician for the popular

passionate about her work and it

students around the world. An

commitment is to practicing and

television series House which

shows when you meet her.

that respects the intrinsic healing

internationally respected

teaching clinical medicine,

featured a segment concerning

authority on botanical and

promoting an ecological basis for

celiac. Dr. Rudert is a former

functional medicine for women

health, and continuing to care for

Assistant Professor of Medicine

and children, with 30 years of

mothers, children, and families.

with Emory University. Learn more

clinical experience, she is the

about Dr. Rudert and her practice

author of 7 books on natural

Dr. Romm practices Functional

at DrCynthiaRudert.com.

medicine, including Botanical

Medicine for women and children

Medicine for Women’s Health,

at The UltraWellness Center of

winner of the American Botanical

Dr. Mark Hyman in Lenox

Council’s James Duke Award.

Massachusetts.

author of gluten-free & Paleo

Dr. Romm is an Adjunct Assistant

Learn more at www.avivaromm.

Cookbooks, a recipe developer for

Clinical Professor in the Depart-

com and visit her on Facebook

fitness professionals, and a

ment of Family Medicine at Tufts

www.facebook.com/AvivaRom-

diagnosed celiac. She also suffers

University School of Medicine. She

mMD

from Hashimoto’s disease and

is also a member of the Advisory

MARCI PAGE SLOANE, MS, RD,

recovered from a disabling nerve

Board of the Yale Integrative

LDN, CDE is a Registered and

injury with the help of whole

Medicine Program, is Medical

Licensed Dietitian/Nutritionist and

foods. Lisi has worked as a

Director of the American Herbal

Certified Diabetes Educator in

personal trainer and meal planner

Pharmacopoeia and Therapeutic

Chef LISI PARSONS, two-time

MARCH ISSUE / FOOD SOLUTIONS MAGAZINE /

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MARCH / LETTERS TO EDITOR

My New Year resolution was to try foods I do not normally eat, like beets. I was so happy to see the recipe for beet soup in the February issue. I tried it and guess what? This beet-hater of 22 years LOVES this soup! We actually made it a second time. In a family of 5, there are 4 who love it. That’s a win, especially when there are kids involved! ~ Thank you!

Dear Food Solutions Team, Thank you so much for all you are doing to help my family! My 3 year

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old daughter was diagnosed in January with celiac disease and food allergies to soy and dairy products. She has been so sick for so long and I feel like I finally have answers that I can work with. I am learning a lot about celiac disease and getting some great new recipes to try from your magazine. It’s a blessing to us! ~ Jane T.

I made the red velvet cupcakes AND the cupcakes topped with the candies from the February issue for my daughter’s Valentine’s Day

/ FOOD SOLUTIONS MAGAZINE / MARCH ISSUE

birthday! They were both delicious and both perfect. Thank you for sharing practical recipes that even a busy mom who isn’t a baker can make. ~ Helen



SCIENCE

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SCIENCE

The fight for acceptance by the medical community Even though celiac disease (CD) is now the subject of considerable media attention and scientific research, that wasn’t always the case; unlike some diseases that have been widely accepted for decades and even centuries, when it came time to recognize CD as a “real” disease, getting the academic “buy in” necessary to spur meaningful research was no easy task. Many doctors and researchers felt the disease itself was little more than a popular fad spurred on by media hype. But as evidence grew and clinical tests became available to accurately pinpoint the diagnosis, eventually CD was accepted as a disease that has very real – with very serious – physical consequences if left untreated. The recognition and scientific interest in CD is due in part to a greater understanding of autoimmune disorders in general, as well as an appreciation of the links between different autoimmune diseases; research has shown those with CD have a much higher chance of having at least one other autoimmune disorder, and often several. But what about non-celiac gluten related disorders? In more recent years, a host of other non-celiac conditions has been brought to light, conditions that still appear to be related to gluten ingestion, but which do not have the same physical consequences as CD. These gluten-related disorders have caused a lot of confusion and reignited at least some of the skepticism that once surrounded CD. So what are gluten-related disorders, and how do they differ from CD? At least one study suggests gluten-related diseases and disorders can be divided into three separate entities: CD, wheat allergies and immune-mediated gluten sensitivity. The study even

includes a proposed algorithm to help determine which of the three may be at play. In brief, wheat allergies are roughly defined as allergic reactions that occur in response to eating gluten, including respiratory symptoms like coughing and wheezing, skin reactions like rash or hives, and gastrointestinal sensitivity. Immune-mediated gluten sensitivity is defined as a reaction to gluten when neither allergic nor autoimmune mechanisms are involved. Interestingly, many CD experts have been skeptical of the existence of non-celiac gluten-related disorders, which is especially ironic given the initial skepticism that surrounded CD when it was trying to gain recognition as a “real” disease. Getting diagnosed For patients with true CD, it’s the intestinal biopsy that is the gold

ABOUT THE AUTHOR Leigh Reynolds is the Founder and President of Gluten Free Therapeutics, Inc., the makers of CeliVites, a line of scientifically developed nutritional supplements specifically designed for celiac patients. Leigh set out to make one of the most beneficial gluten-free supplement lines available. With high quality pharmaceutical grade ingredients and scientifically researched formulations Gluten Free Therapeutics™ is proud to offer its customers a superior line of nutritional supplements called CeliVites.

MARCH ISSUE / FOOD SOLUTIONS MAGAZINE /

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SCIENCE

Gluten-re­lated diseases and disorders can be divided into three separate entities: CD, wheat allergies and immune-mediated gluten sensitivity.

standard for determining once and for all that CD, and not wheat allergy or immune-mediated gluten sensitivity, is present since neither of the other two conditions causes the intestinal damage characteristic of CD. Then what’s the bottom line? The most important thing you can do if you suspect you’re suffering from any type of gluten reaction is see a doctor for a complete evaluation and work up. While neither wheat allergies nor immune-me-

In more recent years, a host of other nonceliac conditions has been brought to light, conditions that still appear to be related to gluten ingestion, but which do not have the same physical consequenc­es as CD. 12

diated gluten sensitivity are associated with the same damaging clinical manifestations as CD, they still cause uncomfortable reactions that demand attention and treatment. And those who wind up being diagnosed with CD can benefit substantially by having the disease identified as early as possible so treatments can be taken to help minimize the damage to the bowel, reverse consequences of malnutrition such as anemia and osteoporosis, and reduce the risk of developing other autoimmune disorders.

that also process products with gluten. CeliVites provides an ideal solution for people with gluten-related disorders by eliminating the risk of cross-contamination. The gluten free diet is lacking important nutrients for which a well-rounded supplement can compensate. And of course, the supplements’ higher levels of bioavailability mean the nutrients are much more readily absorbed, a benefit to anyone looking to maximize the nutritional value of their supplements. Learn more about CeliVites by visiting our site.

The gluten free diet lacks important nutrients For anyone following a gluten-free diet, getting adequate nutrition is important. While those with non-celiac gluten-related disorders may not have the absorption problems associated with CD, they still face the risks of gluten cross-contamination when buying supplements that may have been manufactured or processed in facilities

Leigh Reynolds is President of Gluten Free Therapeutics, the makers of CeliVites. This original article was created by Gluten Free Therapeutics, Inc. the makers of CeliVites. It is our mission to provide safe and effective nutritional supplements and to research important CD topics in an effort to inform and educate our customers. We are a celiac family and believe in living a happy healthy life with celiac disease. We live the lives of our customer’s every day.

/ FOOD SOLUTIONS MAGAZINE / MARCH ISSUE


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CHECK UP WITH DR. MARK HYMAN

Functional medicine is a hidden move­ ment sweep­ ing across the globe, and it is based on a dif­ ferent method of diag­nosing and treating disease.

ISABEL, A CUTE 10-YEAR-OLD GIRL FROM TEXAS who loved riding horses, walked into my office a year and a half ago with one of the most severe cases of autoimmune disease I had ever seen. Her face was swollen, her skin was inflamed, her joints were swollen, her immune system was attacking her entire body—her muscles, her skin, her joints, her blood vessels, her liver, and her white and red blood cells. Isabel couldn’t squeeze her hand or make a fist. The tips of her fingers and toes were always cold from Raynaud’s disease that inflamed her blood vessels. She was tired and miserable and was losing her hair. Isabel was on elephant doses of intravenous steroids every three weeks just to keep her alive, and she was taking prednisone, aspirin, acid blockers, and methotrexate, a chemotherapy drug used to shut down the immune system, daily. Despite these mega-doses of medication she still wasn’t getting any better, and her lab tests were still abnormal. Her doctors wanted to add another powerful immune suppressing drug (a TNF alpha blocker) to the regimen of medication she was already taking. This drug in­ creases the risk of cancer and death from overwhelming infection, because it pre­ vents the immune system from fighting infections normally. The inflammation slows down thus the autoimmune symp­ toms may abate, but you are risk for cancer and infection. Unwilling to accept this as the only course of treatment, they came to see me. Two months after I first saw Isabel and discovered and treated the underlying causes of her inflammation—after, as she says she, “stopped eating gluten, dairy, and sugar and took some supplements” she was symptom free. In less than a year, she was completely healthy, her blood tests were normal, and she was off all her medication. If her story is true (and it is), what are the implications for research on auto­

immune disease and our approach to treating these disorders which now affect over 24 million Americans and 5 percent of the population in Western countries? These diseases include type 1 diabetes, lupus, rheumatoid arthritis, multiple sclerosis, colitis, Crohn’s disease, and dozens of others, but they have one thing in common: The body attacks itself. Is there another way to treat these prob­ lems than powerful immune suppressive drugs that put patients at increased risk of infection and death?

The Unfortunate Demise of the Case Study in Medicine

Historically, medical discoveries originat­ ed from physicians’ keen observation of their patients’ diseases and responses to treatment. Doctors reported their findings to their colleagues or published them as case studies. Today these “case studies” are often dismissed as “anec­ dotes” and have become increasingly irrelevant. Instead, we now focus on randomized controlled trials as the only standard of “evidence”. Sadly, this dismisses the experience of thousands of patients and physicians as they apply new scientific findings to treat difficult conditions. Basic scientific discoveries often take decades to be translated into medical practice. Unfortunately, this prevents millions from accessing therapies that could benefit from them now. The determining factor in deciding whether to try a new approach with a patient is the risk/benefit equation. Is the treat­ ment more likely to help than harm? How risky is the treatment? What are the side effects? How dangerous or risky is the current approach to a problem? How debilitating or life threatening is the disease being treated? These questions can guide exploration toward innovative approaches to chronic disease. Except for treating infections with antibiotics and treating trauma, medi­ cine today approaches most disease by

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ABOUT THE AUTHOR MARK HYMAN, MD is dedicated to identifying and addressing the root causes of chronic illness through a groundbreaking whole-systems medicine approach called Functional Medicine. He is a family physician, a eight-time New York Times bestselling author, and an international leader in his field. Through his private practice, education efforts, writing, research, and advocacy, he empowers others to stop managing symptoms and start treating the underlying causes of illness, thereby tackling our chronic-disease epidemic. To learn more about Dr. Hyman and Functional Medicine, visit drhyman.com

suppressing, covering over, blocking, or otherwise interfering with the body’s biology. We generally do not attempt to seriously address the underlying prob­ lems that lead to the disease in the first place. For example, cholesterol medica­ tions block an enzyme that produce cho­ lesterol (among other important mole­ cules like CoQ10), but they don’t address why cholesterol may be high in the first place (factors like diet, exercise, stress, and genetics). Doctors use beta-blockers, calcium channel blockers, SSRI’s (seroto­ nin reuptake inhibitors), ACE-inhibitors, antibiotics, and anti-inflammatories. We are inhibiting, blocking, or anti-ing everything. But we don’t ask one simple question: Why is the body out of balance and how do we help it regain balance? There is a new approach to medicine that is beginning to ask these questions.

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Functional Medicine: Treating Causes, Not Symptoms

Functional medicine is a hidden move­ ment sweeping across the globe, and it is based on a different method of diag­ nosing and treating disease—one that focuses on causes not symptoms, one that is based on an understanding of the dynamic way our genes interact with en­ vironment, one that goes beyond simply treating diseases based on their label. Practitioners are taught to understand the body as a system; to seek the causes of illness; to understand the body’s basic functional systems, where they go awry, and how to restore balance; to under­ stand the interconnections between symptoms and organs rather segregate diseases into specialties. This approach is a fundamentally differ­ ent way of solving medical problems, one that allows us to decipher the origins of illness and identify the disturbances in biology that lead to symptoms. Let’s see how this approach worked for Isabel.

From Conventional Illness to Functional Health

For Isabel, the only response physicians had to her life-threatening illness was to shut down her immune system, leaving her at risk for cancer, infection, osteo­ porosis, muscle wasting, and psychiatric illness. But there was another way. I simply asked the question WHY. I didn’t focus on WHAT the name of her disease was (mixed connective tissue disease, otherwise known as an autoimmune disease that affects the whole body), but WHY she was inflamed, WHERE this inflammation originated from, and HOW we could locate the causes and restore balance to her overactive immune sys­ tem that was attacking her own body? The immune system usually responds to some insult such as an allergen, a microbe, or a toxin, and then runs out of control. Finding and removing that

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trigger is essential. In a review in the New England Journal of Medicine, it was acknowledged that “even in a genetically predisposed person, some trigger, an environmental exposure, or change in the internal environment — is usually required for [autoimmunity].” (i) When I talked to Isabel the first time, I found many potential triggers for her inflammation. She was being exposed to a toxic mold, Stachybotrys, in her house. Her mother worked in limestone pits exposing her to excessive amounts of fluoride while pregnant. Isabel had all her immunizations before 1999 when thimerosol was removed from vaccines. She also had a thimerosol-containing flu shot every year. Thimersol contains mer­ cury and mercury is a known immune toxin. This problem was compounded by her diet which included large amounts of tuna and sushi which she loved and ate regularly (and which exposed her to even more mercury). Isabel also consumed loads of dairy, gluten, and sugar. In the year before she got sick, she also had many courses of antibiotics. Mold, mer­ cury, antibiotics, sugar, dairy, gluten—all potential immune irritants. Isabel’s lab tests at her first visit with me were frightening. Her muscle enzymes and liver function tests showed severe damage. She had many autoimmune antibodies (anti-nuclear antibodies, rheumatoid factor, anti-SSA, anti-DNA, anti-RNP, lupus anticoagulant), a sign that the levels at which the body was attacking itself were extremely elevated. Other markers of inflammation were extremely high as well. Her white blood count and red blood cell count were low. Her vitamin D was also low. She had elevated levels of antibodies to gluten, which is a common cause of autoimmune disease and triggers significant intestinal inflammation. And her mercury level was extremely high in her urine after a



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provocation test (the only way to assess total body burden of metals). Normal is less than three. Hers was 33. At the first visit, I simply put Isabel on an anti-inflammatory elimination diet to remove possible triggers of inflammation from food allergens. She stopped eating sugar, dairy and gluten. I gave her a multivitamin; vitamins D, B12, and folate; fish oil; and evening primrose oil all of which are anti-inflammatory. I also gave her nystatin (a non-absorbed anti-fun­ gal) to treat suspected yeast because of her multiple courses of antibiotics. I gave her NAC to support her liver, and told her to get off the acid blocker, the calcium channel blocker, which she used for her Raynaud’s, and the intravenous steroids she had been taking. After two months her rash was totally gone. She had no joint pain and her hair was growing back. Her autoimmune markers had dramatically improved. Her muscle enzymes, liver function, and level of inflammation were all normal. At the second visit two months later, I added probiotics to support healthy digestive function and reduce gut in­ flammation. I also started her on DMSA (a chelating agent) to help bind the mercury from her tissues and cells and help her excrete it. To help her get off the prednisone I gave her herbs to support her adrenal gland function. Seven months later, her tests were nor­ mal, including her white blood count. Her mercury came down from 33 to 16. After 11 months, her mercury was down to 11 and her gut inflammation was gone. She was off all her medications and feeling happy, normal, and was able to ride and show her horse again. Some may dismiss this as an anecdote, or a “spontaneous remission”, or claim

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the testing methods unconventional, or the treatments used unproven. But if there is a shimmer of a possibility that this approach works, that it can help patients recover from some of the most debilitating, devastating human diseas­ es out there, are we not obligated to investigate further? Shouldn’t we expect that scientists and physicians would be motivated into new avenues of research, that the National Institutes of Health would fund studies to test this model? And if found to be effective, shouldn’t academic medical schools change their curriculum and teach this new method of practicing medicine? This is the mission of the Institute for Functional Medicine, but it needs help because it has no fund­ ing from the usual sources: government and pharma. Isabel’s experience is not rare. The ap­ proach of finding and removing triggers of disease such as hidden microbes, toxins, or allergens, and supporting the body’s function with nutrients and herbs and “pro” drugs such as probiotics is more than idea that needs to be proven. It is a movement that is now being practiced by thousands of practitioners at the cutting edge of medicine. It is an approach called functional medicine that has helped tens of thousands of patients worldwide. Shouldn’t this revolutionary new method of practice be expanded and made available to more patients? Isabel’s story should be common. We have the knowledge and the methods. Now we just need to apply them. To your good health, Mark Hyman, MD

REFERENCES (i) Mackay, I. and Rosen, F. 2001. Autoimmune diseases. New Engl J Med. 345(5): 340–350.


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Celiac disease can cause pregnancy problems including miscarriage and gestational diabetes.

Fertility challenges are so uniquely painful. There is the tremendous anguish of living with the uncertainty that comes with each attempt at conception and the sadness with each unwanted period that comes. There are the feelings of inadequacy, and the aching bitter-sweetness of meeting your friends’ and sisters’ babies that they seemingly pop out while you suffer, feeling alone, with a sense of wanting. There’s the stress that enters the marriage and makes sex outcome-based rather than juicy and pleasurable. It’s also often a long, expensive, time-consuming hormonal roller coaster of fertility treatments, doctor’s appointments, tests, and procedures. If you are struggling with fertility challenges right now, this article may offer an option you hadn’t considered.

1. Celiac disease is drastically under diagnosed. So is gluten intolerance.

While there are numerous reasons for fertility problems, one that is almost always overlooked by conventional fertility specialists, and that is easy to take into your own hands, is gluten intolerance. A recent study found that undiagnosed celiac disease may be the reason for “all cause” infertility in 3.5% of women, and unexplained infertility in 5.9% of women. It is possible that the rates are quite a bit higher, because celiac is so often underdiagnosed. Another study found that women undergoing fertility treatments had an increased success when they removed gluten from their diets.

5. Celiac can show up for the first time at any age — and again, fertility problems may be the first sign!

2. It may be causing many more health problems than we previously realized. 3. Our current standard testing methods are not adequate for detecting celiac disease, so many people go undiagnosed who have it. So while getting positive tests back gives you a definite diagnosis, normal tests don’t mean you don’t have celiac. 4. A substantial number of people have “subclinical” or “silent” celiac disease – there are no obvious or typical signs of digestive problems – and fertility problems may be the first time a gluten problem shows up.

Whenever a woman comes to me having faced the long, emotionally painful, and expensive road of fertility problems without success, and is now ready to try a natural approach, the first thing I turn to is not the pages of hormone and other lab test results she has brought to the appointment with her, but her diet and her symptoms.

While these studies were done looking at celiac disease, which most of us do not have in the full-blown form, many people are walking around with gluten intolerance – which day in and day out in my clinical practice I see causing the same spectrum of health problems as celiac disease.

The Latest Data on Celiac Disease & Gluten Intolerance

New research data shows us 5 things about celiac disease, and its little cousin gluten intolerance:

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While I do run lab tests for celiac disease, including checking for the common celiac genes HLADQ2 and HLADQ8 and gluten antibodies, again, tests often come back negative in spite of a potential problem with gluten – and a fertility problem is, in and of itself, a possible sign of celiac disease. Improvement on a gluten-free diet is also considered diagnostic for a problem with gluten – so an elimination diet remains the “gold standard” that I use for testing – and an elimination diet is free!

Symptoms of Celiac Disease and Gluten Intolerance

Both gluten intolerance and celiac disease can cause a wide range of symptoms. While most people actually do not present with obvious, typical symptoms, here are the most common: • Mild to severe digestive symptoms including diarrhea, smelly stools, gas, bloating, fat in the stool • Dermatitis herpetaformis (a terribly itchy skin condition) • Irritable bowel syndrome • Burning, sore tongue or canker sores

ABOUT THE AUTHOR Aviva Romm, MD is a Yale-trained, Board Certified Family Physician, midwife, herbalist, and award-winning author. She is the internationally respected authority on botanical and integrative/functional medicine for women and children. Aviva combines her backgrounds to guide women in transforming their health and their lives, and do the same for their kids. Dr. Romm practices Functional Medicine at The UltraWellness Center with Dr. Mark Hyman in Lenox, MA. Visit her at her website www.avivaromm.com

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• Eczema • Acid reflux (also called heartburn or GERD) • Eosinophilic esophagitis • Crohn’s disease or ulcerative colitis • Nutritional deficiencies including anemia (iron deficiency), B-vitamin, vitamin D, and calcium • Osteopenia or osteoporosis due to nutritional deficiencies (calcium, vitamin D) • Weight loss • Fatigue • Hair loss or brittleness • Joint pain, carpal tunnel syndrome, muscle aches and pains • Numbness and tingling in your hands, feet, or other areas • Hashimoto’s thyroiditis, Rheumatoid arthritis, Type 1 diabetes, and other autoimmune conditions • Depression, anxiety, suicidal feelings, and other mental health problems • Migraine headaches • Elevated liver function tests • Menstrual problems • Infertility Celiac disease can also cause pregnancy problems including miscarriage and gestational diabetes, the latter which can cause serious medical problems for mom, increases your risk of cesarean, and increases your baby’s lifetime risks of obesity, diabetes, and heart disease. It is possible that severe gluten intolerance in the absence of celiac disease can cause similar problems. Since going gluten free is a relatively easy thing to do, why not try it? It’s an affordable, easy step to take.

How Does Gluten Intolerance Interfere with Fertility?

There are 4 primary ways that gluten intolerance and celiac interferes with

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fertility (and also optimal pregnancy health): 1. Chronic Inflammation: Gluten intolerance and celiac cause inflammation not just in the gut, but as a result, throughout the body. The chemicals that are produced when your body is in a chronic state of inflammation tell your body that it’s in a danger zone and so not a great time to get pregnant. Chronic inflammation is also associated with conditions that can interfere with getting pregnant – for example, endometriosis, which has also been associated with celiac disease. Inflammation is also associated with pregnancy problems, including gestational diabetes, high blood pressure, and preterm labor, so it’s important to get a handle on it before you get pregnant. Going gluten free and healing your digestive system, as described later in this article, will help you to do this! 2. Nutritional deficiencies: Your digestive system keeps you healthy in numerous ways, perhaps most obviously, through the digestion of food to provide you with nutrition. When you have gluten intolerance, inflammation develops in the lining of the small intestine that interferes with nutrient absorption. When the lining of our gut is damaged, for example by irritation due to gluten intolerance, the body is less effective at absorbing nutrients, including the ones needed for healthy conception. This includes protein, fats, zinc, vitamin D, iron, and selenium – all important for conception and healthy pregnancy. 3. Gut “dysbiosis”: It’s amazing how much our bodies mirror the natural world. In the human body there are layers of gut lining that, like soil in a garden, provide a home that feeds and nourishes the optimal bacteria, our microbiome, that we need to metabolize


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our food, break down, and absorb our nutrients, as well as get rid of waste. The health of the vaginal flora is also dependent on the health of the gut flora. Like in garden soil, healthy microorganisms keep down the “bad bacteria” and other bugs in the soil that can harm the plant’s roots, damaging the whole plant. In the vagina, the good flora keep the vaginal environment at the right pH and sugar level at conception to support the passage of the sperm, and thus, facilitate conception. When the good flora aren’t hanging around in adequate numbers, the not-so-good guys that can contribute to or cause fertility problems become out of control. The wrong kind of gut flora can prevent conception, might reduce the effectiveness of IVF, and can lead to preterm birth when you do get pregnant, so now’s the time to get those flora in order. If you get regular vaginal infections, this is a sure sign that things are out of order down there, but even without those, if you are struggling to get pregnant, take an oral probiotic with Lactobacillus reuteri and Lactobacillus rhamnosus. You can additionally use these in the form of a vaginal suppository a few times weekly while trying to get pregnant. I recommend that my patients insert the capsules at night before bed; they will dissolve while you sleep. Several oral and vaginal suppository products are available on the market. 4. Autoimmunity: Because celiac disease is also an autoimmune condition, this can change the body’s ability to tolerate foreign cells including your partner’s sperm – or the baby. Additionally, celiac, both as a result of autoimmunity, and the selenium deficiency that it can cause, is associated with hypothyroidism, which can interfere with getting

pregnant. If you have an autoimmune condition, gluten may be a culprit. Go gluten free, follow the 4R program (see page 27), and connect with a Functional or Integrative Medicine Doctor, or licensed Naturopath skilled in natural fertility treatment and gut health.

Most people actually do not present with obvious, typical symptoms of celiac disease or gluten intolerance.

So What Can You Do?

The bottom line is you’ve gotta’ go on a gluten free diet (GFD) for at least three months, preferably six, to maximize the potential benefit. Three to six months might seem like a really long time when you feel that your fertility clock is ticking, but I promise you, with the experience of 30 years of working with women trying to get pregnant, and pregnant moms, that the healthier you are when you become pregnant, the better your chance of an optimally healthy pregnancy – and healthy baby. During this time, as hard as it is to do, putting your fertility urgency on hold while you optimize your gut health and overall well-being can bring a breath of fresh air and energy into your eventual conception, and might just allow you to let go of some stress. It’s a great time to revitalize yourself!

Current standard testing methods are not adequate for detecting celiac disease, so many people go undiagnosed who have it. So while getting positive tests back gives you a definite diagnosis, normal tests don’t mean you don’t have celiac disease.

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This is really important because stress itself affects your fertility hormones by also telling your body that there’s an emergency going on! I’ve seen the fertility challenge enough to know that everything can get affected – even a lovely sex life can become fraught with tension, anxiety, and disappointments. So use this time to also get juicy with your mate, and have some fun with your sex life again. I’ve seen amazing babies come from taking breaks like this!

How to Go Gluten Free and Optimize Your Digestive Health

Going gluten free is sometimes as simple as eliminating all food products that contain wheat (including all wheat flour and most breads, pastas, cereals), rye, and barley. If you are highly symptomatic to gluten, you might want to also remove all of the potentially cross-reactive foods from your diet, too, especially corn. If you have celiac, or even suspect that you do, you might need to take one additional

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step – avoid accidental environmental contamination through foods being prepared for others in the same kitchen you’re using (dish towels, cutting boards, sponges) and checking your cosmetics for gluten – shockingly, many contain gluten products – so read labels. Many people make the mistake of assuming that gluten free products are automatically healthier than those containing gluten. Gluten free “junk food” is actually just as unhealthy because it is often loaded with empty calories, and the same extra sugar and salt in any pastries, cookies, pasta, etc. So be careful – quite a number of people actually gain weight when they go gluten free because of gluten free food binging! The best thing is to remove the gluten, and switch over to simple whole grains like millet and quinoa, and wild rice (brown rice can be healthy but concerns have recently been raised on the amount of arsenic in all rice grown in the US, so while you’re trying to get pregnant, keep brown rice to not more than a couple of times/week).

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Going gluten (and stress!) free may be all your body needs to regenerate your gut, cool down the inflammation, and become less autoimmune reactive. One of my fertility patient couples decided to take a “get healthy” vacation and voila! They came back feeling great – and with a belly bump! May their pregnancy success be yours, too!

REFERENCES Choi JM, et al. Increased prevalence of celiac disease in patients with unexplained infertility in the United States. J Reprod Med. 2011 May-Jun;56(5-6):199-203. Collin P, et al, Infertility and coeliac disease. Gut 1996;39:382-384 doi:10.1136/gut.39.3.382 Shah, S and D Leffler. Celiac disease: an underappreciated issue in women’s health.Womens Health (Lond Engl). Sep 2010; 6(5): 753–766. doi: 10.2217/ whe.10.57 Singh P, et al. Celiac Disease in Women With Infertility: A Meta-Analysis. J Clin Gastroenterol. 2015 Jan 1. [Epub ahead of print] Sirota I, et al. Potential influence of the microbiome on infertility and assisted reproductive technology. Semin Reprod Med. 2014 Jan;32(1):35-42. doi: 10.1055/s-0033-1361821. Stojanović N, et al Normal vaginal flora, disorders and application of probiotics in pregnancy. Arch Gynecol Obstet. 2012 Aug;286(2):325-32. doi: 10.1007/s00404-012-2293-7.



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The Gut-Health Connection

For my patients dealing with infertility, in addition to going gluten free, I highly recommend doing the 4R Program to optimize gut health and heal inflammation. If you use the 4R Program for infertility and get pregnant on the Program, no worries, simply discontinue the supplements when you realize you’ve conceived. It’s that simple. But stay gluten free – this is a perfectly safe thing to do during pregnancy – you can get your nutrition from other healthy, non-gluten containing grains.

There’s no doubt about it. Most of our health problems start in our gut. You see, our digestive system does much more than just help us to digest and eliminate food – though those are important functions, too. Our gut, through our microbiome, the unique collection of gut flora that inhabits our intestines, influences our immunity, mental health, detoxification, and hormones. The lining of our gut is a major protective barrier between the foods we eat and microorganisms to which we are exposed, and our immune system, which influences our reactions to foods, and whether we develop food sensitivities, inflammatory conditions, and chronic diseases.

What is Leaky Gut Syndrome?

Your gut is lined with a row of cells called enterocytes. Between these cells are tight junctions. Their job is to regulate what gets across the intestinal lining and into your general system. While the gut is naturally permeable to nutrients, which are small molecules, so that you can get your nutrition from your food, when your gut barrier and microbiome get weakened from chronic exposure to foods and medications that irritate your gut, or when the good bacteria get out of balance from antibiotics, these tight junctions develop gaps, and you can develop a leaky gut, or leaky gut syndrome (LGS). When this happens, fragments of protein and bacteria that aren’t supposed to can get into your system. Your body recognizes these are foreign invaders and responds by producing antibodies that mount an immune system reaction against these molecules. Your body goes on red alert to react to many triggers in your environment.

12 Signs You May Have a Leaky Gut

1. You struggle with digestive problems including gas, bloating, loose stools, or irritable bowel syndrome (IBS). 2. You have food intolerances or food sensitivities. 3. You suffer from seasonal allergies. 4. You have eczema, skin rashes, acne, or other chronic skin problems. 5. You have an autoimmune condition. 6. You’re tired all the time. 7. You have chronic fatigue syndrome or fibromyalgia. 8. You struggle with anxiety, depression, or erratic moods. 9. You’ve been diagnosed with yeast (Candida) overgrowth or SIBO (small intestinal bacterial overgrowth). 10. You can’t lose weight in spite of an excellent diet. 11. Your joints ache and swell. 12. You have trouble concentrating, with your memory, or notice other cognitive changes. Healing your gut is not hard to do, and it is the most important first step in treating most chronic conditions. To simplify the process of healing the gut, I teach my patients the 4R program. Depending on the severity of your symptoms, it can take from about 4-6 weeks to 6 months to fully heal your gut. Symptom improvement is your best guide to resolution.

How to Heal Your Leaky Gut

1. REMOVE : Take out what ails you. Start with an Elimination Diet for 2 weeks. Remove all of the triggers that irritate your gut including foods, medications (of course check with your doctor on this),

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and ideally, stress, too! If you have been diagnosed with Candida (yeast) in the past, or have a lot of gas, bloating, and either loose stools or constipation, you might want to do this phase in conjunction with a functional medicine doctor who can provide comprehensive stool testing to see if this is still a problem and who can work with you on supplements

3. REINOCULATE: Add in a good quality probiotic to restore your gut flora. You want it to have a minimum of 5 billion CFUs in each dose, and a good range of Lactobacillus and Bifidobacter species. Fermented foods such as miso, sauerkraut, kombucha, and kimchee can also be helpful. 4. REPAIR: The following supplements can be taken for up to 6 months to help to heal the intestinal lining: • Tumeric, aloe vera, marshmallow root, and DGL licorice (aloe and licorice are not

Tumeric

(or sometimes medications), to eliminate the yeast overgrowth. 2. REPLACE: Add in digestive support. This includes digestive enzymes, and if you have a lot of nausea with meals or when you take supplements, you might also need some additional stomach acid in the form of a supplement called Betaine HCl, or try 1 Tbs. of apple cider vinegar in water with your meals.

Fish oil

for internal use during pregnancy; these are fine for children) are some of the most effective herbs for healing the gut lining. They are best taken in capsule or extract form, though tumeric can also be added to foods. DGL licorice is available as chewable lozenges and thus may be the simplest one to give to kids. • Zinc: 5-10 mg/day for children 4-7 years, 10-20 mg/day for children to age 12, 2540 mg/day for older children and adults • An antioxidant supplement containing vitamins A and carotenoids, C, E, and selenium. These are often found in a mul-

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tivitamin. Pregnant women should get these from their prenatal vitamin only. • Fish oil: I prefer Nordic Natural Pro-EFA Junior for kids, and any good quality fish oil for adults. For kids you can put the oil into smoothies. Fish oil is important for general health in pregnancy and breastfeeding, too.

Aloe vera

• L-Glutamine Powder: 5-10 gm of powder twice daily for one month. (Much less for kids but talk with your child’s doctor before using and don’t supplement in pregnancy). Doing the 4R program, especially following an elimination diet, can help you to heal many of your symptoms and conditions – 4Ever. To your health! Aviva



BEAUTIFUL YOU

An interview with Yvette Rose, a Wellness Coach and Certified Yoga Instructor in downtown Manhattan, and founder of Joulebody, a unique cleanse program designed to help individuals shift their eating habits for life.

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BEAUTIFUL YOU

We use all natural, gluten-free, plant-based ingredients, even our oils and salts are sourced to be beneficial, which truly makes the Joulebody cleanses unlike any others.

Joulebody, which is a system I have lived by for many years.

FSM: The best programs are always

those created out of personal need. Can you share a bit of your personal struggle with getting fit after having your first child, and share some advice with new moms out there struggling to get that pre-baby body back?

YR: Exactly! When I was pregnant I

hardly ever ate veggies or fruit. I lived on soda, ham & cheese sandwiches and potato chips. I gained 43 pounds during

We caught up with Yvette Rose for the inside scoop on one of the hottest cleanses on the market this spring and some personal insight from her about the Joulebody approach and what it can do for you!

FSM: Thanks so much for talking to our readers, Yvette Rose! First, please tell us a bit about your background in health and nutrition and why you created Joulebody.

YR: Thank you! I always love to share my background and more about Joulebody! I graduated from the Institute for Integrative Nutrition and Lifestyle Nutrition with Dr. Jane Pentz. I have also been a NSCA & ISSA certified personal trainer and yoga instructor for over 10 years, and studied under Beryl Bender Birch from Power Yoga. With my background in nutrition and wellness it was only natural to create

FSM: That actually sounds like a

“standard American diet” unfortunately. Right now, with spring upon us, it is the perfect time to think about being “bikini ready”, but looking our best on the outside is truly a reflection of what is going on inside the body. What are your

The program is a vegan one, which means no animal products.

my pregnancy. As a woman who stands five feet tall and typically weighs 92 pounds, that much weight gain really made me feel heavy. When my son was born he had terrible eczema; I started educating myself on what could have caused that and worked with natural health doctors to heal him. During this research I also learned that what he was eating had a huge impact on his inflammation, so I started making his food. I would puree veggies and make soups and smoothies. By simplifying his meals the whole family’s diet changed, and we stuck with it. We would also practice a lot of yoga together to stay relaxed and that’s where my journey into a yogic lifestyle began.

top tips for starting on the inside to get healthy so the outside, what we see, follows.

YR: I hold nutrition sessions with my clients weekly. I like to give them this strategy, which helps work from the inside out. Before you order or make your next meal consider this: • What is it that I need right now? • Am I tired? • Did I drink enough water? • Did I have a bad day? • Is this coming from love?

These are great questions to ask yourself that may lead you to a cup of chamomile tea instead of a glass of

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wine. The weight will come off, your skin will look younger and vibrant, and your energy will be lifted when you are being mindful about what you put into your body. If it’s coming from love and not from negative emotions or bad habits the results just show up.

FSM: That’s a fantastic tool

anyone can use beginning right away. Mindfulness is so important when it comes to what we put into our bodies. And speaking of what we put in the body, when we hear “cleanse” most of us immediately think we’re facing an all-liquids plan. Is that the case with Joulebody? Or do we get to enjoy real food?

YR: When I created Joulebody it

started with juices, however my clients like to chew and so do I. The idea was to use these beneficial ingredients so I figured out how to make meals, juices, desserts, and teas so that you can have a variety as well as get educated about how to eat foods like collard greens or different ways to make lentils.

FSM: That’s good to hear! No one wants to starve on an all-liquid plan. In general, could you explain how a cleanse works and why you feel it is important for the body?

YR: Of course. The cleanse is

designed to kick start healthy habits. I do not believe that strict diet regimes work. Joulebody has been in business since 2007. During this time, I have had the opportunity to listen to my clients and make adjustments where needed, like creating meal plans that conquer sugar cravings, which I see a lot. All of our ingredients are anti-inflammatory and alkalize the system so your whole body gets clean. We use all natural, gluten-free, plant-based ingredients; even our oils and salts are

sourced to be optimally beneficial, which truly makes the Joulebody cleanses unlike any others.

FSM: The program is a vegan one,

which means no animal products. Can you tell us a bit about how daily protein requirements are met with the Joulebody cleanse?

YR: That’s right. The protein in

Joulebody products comes from plants. We do a nutrition evaluation on any recipe we create and find a balance by adding in gluten-free grains or legumes with the least amount of starch as well as using seeds like chia, flax, hemp, sunflower, and pumpkin. You can learn more about the ingredients we use in our About Us section on the website, too!

FSM: Plant-based protein is growing

in popularity and recognition, that’s for certain! I know you mentioned all your products are gluten-free, so this program can work for individuals living a gluten-free lifestyle, but what about those with other food allergies?

YR: That’s right, we are 100% glutenand nut-free, so Joulebody is absolutely suitable for individuals who avoid those ingredients!

Thank you to Yvette Rose for taking time to share about the Joulebody program. For some fantastic recipes, be sure to check out these healthy (and delicious!) dishes: • Fashionably Coconutty Ginger Soup page 39 • Carrot Lentil Burger page 60 • Really Yummy Oat Bars page 38 Learn more about Yvette Rose and the Joulebody Cleanse program at https:// joulebody.com/

Mindfulness is so important when it comes to what we put into our bodies.

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FOOD / MARCH

This month, our pages are brimming with recipes to take you from breakfast to lunch to dinner, with ingredients that celebrate the coming of spring! Kick off the day with a healthy oat bar, or go paleo with a unique breakfast soufflé and homemade breakfast sausage! Don’t forget to celebrate all things green and spruce up your St. Patrick’s Day table with some traditional Irish dishes like Colcannon or a not-so-traditional (but ever so delicious!) Scalloped Cabbage or Shamrock Salad. The kids will love making and eating a bowl of green goodness! And we haven’t forgotten those healthy lamb recipes for Easter, which is just around the corner. Try lamb sliders for a casual lunch or dinner, or make it a little fancier with lamb loin in a blackberry reduction. If meat-free is your cup of tea, don’t miss the carrot lentil burgers on page 62! They are out of this world tasty and so good for you, too. Here’s to a happy, healthy spring!

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Coconut BY LISI PARSONS

Soufflé

WITH HARD BOILED EGG YOLK

INGREDIENTS

This unique breakfast recipe will be the talk of your breakfast table. This soufflé is so decadent that it even makes a terrific healthy dessert idea too.

• 3 egg whites (carefully reserve 1 yolk) • 2 tablespoons shredded coconut • ½ teaspoon coconut oil • Individual Ramekin

DIRECTIONS

1. Preheat oven to 375F. 2. Coat ramekin with coconut oil and carefully add reserved egg yolk. 3. Beat egg whites with a hand mixer until stiff peaks form about 8-10 minutes. 4. Gently fold in shredded coconut into egg whites. 5. Pour into ramekin and cook for 8-10 minutes. 6. Serve immediately.

Recipe Yields: 1 serving Active Time: 10-15 minutes

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Breakfast Sausage HOMEMADE

BY LISI PARSONS

Savory and healthy, this homemade breakfast sausage is an ideal way to set a festive tone for your next brunch or breakfast.

INGREDIENTS

• ½ pound ground lamb • ½ pound ground turkey breast • 1 tablespoon honey or maple syrup • 1 ½ teaspoons dried thyme • 1 tablespoon dried parsley • 2 teaspoons fennel seed • ½ teaspoon nutmeg • 2 teaspoons sea salt • 1 ½ teaspoons black pepper • 1 teaspoon red pepper flakes • 2 tablespoons coconut oil

DIRECTIONS

1. Gently mix all ingredients together by hand in a bowl and cover with plastic wrap and allow it to sit in the fridge for a 1-2 hours or overnight. 2. Remove mixture from refrigerator and form into small patties. 3. Heat coconut oil in a skillet over medium heat and cook each sausage patty for 4-6 minutes per side or until fully cooked.

Recipe Yields: 6 servings Active Time: 35 minutes

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Yummy INGREDIENTS

Oat Bars

• 1/2 cup gluten-free whole-grain flour (like sorghum flour or certified gluten-free oat flour) • 1 1/2 cups certified gluten-free rolled oats • 1 teaspoon cinnamon • 1/2 teaspoon nutmeg • 1/2 teaspoon baking soda • ¼ teaspoon sea salt • 1/3 cup maple syrup • 1/3 oil • 1/2 teaspoon vanilla extract • 1/3 unsweetened all-fruit spread

INSTRUCTIONS

1. Preheat oven to 350F. 2. In a bowl, mix dry ingredients. 3. Add maple syrup, oil, and vanilla, mixing thoroughly. 4. In a small baking pan or Pyrex dish, press half the mixture like a thick pie crust. 5. Spread the fruit jam onto it and cover with the rest of oat mixture. 6. Bake for 25 minutes. Let cool before cutting into bars.

BY JOULEBODY

Simple, healthy and easy to make, these Yummy Oat Bars make an excellent Cheat Treat you can give to your family, or enjoy for yourself in between meals! Wonderful for the summer and good anytime of the day!

Appropriate For: Antioxidants, Cancer Fighting, Energy

For more healthy recipes from Joulebody, visit https://joulebody.com/recipes.

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FOOD

Coconutty Ginger Soup FASHIONABLY

BY JOULEBODY

INGREDIENTS

Coconut contains an amazing combination of fatty acids with POWERFUL medicinal properties. It can increase the energy you use --helping You BURN MORE FAT.

• 3 tablespoons coconut oil • 1 red onion, diced • 1/4 cup ginger, peeled and finely chopped • 1/2 cup of mushrooms, chopped • 3 garlic cloves, smashed and finely chopped • 2 cups vegetable broth • 2 cups coconut milk • 2 tablespoons honey • 1 cup sprouts • 1/4 cup chopped cilantro • 1/4 cup chopped basil • 2 lemons juiced (grate the skin for zest) • Himalayan salt, to taste • Pinch of ground cayenne pepper

INSTRUCTIONS

1. In a medium soup pot, heat coconut oil over medium heat. 2. Add the onion, ginger, mushrooms and garlic, and cook until the onion is translucent. 3. Mix in the broth, coconut milk, and honey. 4. Cook for 20 minutes in medium heat. 5. Add the lemon zest and juice, cilantro, basil, and sprouts. 6. Season soup with Himalayan salt and cayenne to taste. 7. Ladle into bowls and serve immediately.

Appropriate For: Cleansing, Energy, Weight Loss

FUN FACTS ABOUT COCONUT: Coconut oil contains short term medium-chain saturated fatty acids (MCFAs), which is a “healthy” form saturated fat compared to trans fat. One 2009 study looked at the weight loss link between women’s consumption of coconut oil and found that it reduces abdominal obesity. Coconut oil has been found to benefit digestive disorders including irritable bowel syndrome.

Cooking Time: 20 Minutes

For more healthy recipes, visit https://joulebody.com/recipes. MARCH ISSUE / FOOD SOLUTIONS MAGAZINE /

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Shrimp & Scallops BY CHEF NATHAN SIGEL

OVER RICE WITH ROASTED TOMATO AND WILTED SPINACH

ABOUT CHEF NATHAN SIGEL

Chef Sigel is owner of Tempo Bistro, located on Waltham’s bustling Moody Street. For the past ten years, Tempo has served up creative, fresh dishes and craft cocktails, defining itself as a suburban dining destination for the Greater Boston area. Chef Sigel prepares the entire menu using house-made ingredients, locally sourced produce and fresh seafood from Boston’s fish piers. The restaurant takes great pride in preparing its cuisine from “scratch” with all of its entrees available gluten-free. Learn more about Tempo Bistro here www.tempobistro.com.

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FOOD

INGREDIENTS

FOR THE RICE:

• 1 cup short grain rice • 1 cup water FOR THE ROASTED TOMATOES

• 2 large tomatoes

FOR THE SHRIMP & SCALLOPS:

• 6 large white shrimp (about ½ pound), shell on • 6 large (about ½ pound) sea scallops • 1½ tablespoons fresh thyme leaves, chopped • Salt and pepper, to taste • 2 tablespoons oil • 2 tablespoons butter • 2 tablespoons hot cherry peppers, thinly sliced • ½ tablespoon fresh garlic, minced • 1 pound baby spinach leaves Serves 2

DIRECTIONS

1. Preheat oven to 350F. 2. Prepare rice by placing rice and water in a rice cooker on white rice setting for approximately 20 minutes. If a rice cooker is not available, prepare rice on stove top by cooking over medium-low heat in a medium size sauce pan, covered, for approximately 30 minutes. Rice can be substituted with mashed potatoes, pasta or quinoa. 3. Next, prepare tomatoes for roasting by removing the core from each and scoring an “X” pattern on the bottom with a sharp knife. Place tomatoes on a small roasting pan and place in preheated oven to bake for 30 minutes. After 30 minutes, remove tomatoes from the oven. Cool slightly then peel away the skin and chop roughly, then set aside. Fresh roasted tomatoes may be substituted with canned peeled whole tomatoes that have been drained. 4. Season shrimp and scallops with salt, black pepper, and ½ tablespoon chopped thyme. 5. Heat a large sauté pan on high heat then add two tablespoons of oil. When the pan is hot place shrimp and scallops into pan. Cook for 3 minutes on each side until evenly browned. Add the butter, garlic, cherry peppers, and remaining thyme. Season with additional salt and pepper to taste, if desired. Sauté in pan for one minute until garlic is cooked. Add tomatoes then cook for 3 minutes more, until shrimp and scallops are fully cooked, then remove shrimp and scallops. Add the spinach and toss to gently wilt. 6. To serve, place ¾ cup of cooked rice onto center of each plate. Place shrimp and scallops around the rice, dividing evenly between the two plates, then top with the tomato and spinach. Serve immediately.

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FOOD

Lamb Sliders BY LISI PARSONS

WITH MACADAMIA MINT PESTO

Recipe Yields: 6 servings Active Time: 20 minutes

Try this new way to serve lamb at your Easter table. Everyone is sure to ask for seconds!

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INGREDIENTS

• 1 pound ground lamb • ¼ cup sesame seeds • ¼ cup fresh mint leaves • 1 teaspoon black pepper • ½ teaspoon sea salt

DIRECTIONS:

1. Preheat oven to low Broil 2. In a bowl combine ground lamb, mint leaves, salt, pepper and mix well.

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3. Form lamb mixture into small patties. 4. Place sesame seeds on a plate and fully coat each slider with sesame seeds. 5. Place sliders on a broiling pan and cook approximately 5 minutes per side or until fully cooked. This should only take a few minutes. 6. Remove sliders from oven and top with Mint Pesto.


FOOD

Mint Pesto MACADAMIA

INGREDIENTS

• 3 cups fresh mint leaves torn from stalks • ½ cup whole unsalted macadamia nuts • ¼ cup extra virgin olive oil • 1 teaspoon sea salt • ½ teaspoon black pepper • Juice from half of a fresh lemon

DIRECTIONS

BY LISI PARSONS

A unique twist on the usual mint jelly that is served alongside lamb, this healthy pesto is paleo, vegan, gluten-free and thyroid-friendly. It’s sure to satisfy everyone at your Easter dinner table.

1. Place all ingredients in food processor or blender. 2. Blend until all ingredients are well incorporated and mixture resembles applesauce consistency.

Recipe Yields: 6 servings Active Time: 10 minutes

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FOOD

Blackberry Jalapeno BY LISI PARSONS

REDUCTION

INGREDIENTS

This mouthwatering, spicy and slightly sweet fruit reduction is the perfect companion to your holiday lamb steaks.

• 16 oz fresh blackberries • 4 tablespoons red wine (such as Merlot) • 1 fresh fire roasted whole jalapeno with stem removed

DIRECTIONS

1. Carefully grill jalapeno until soft and slightly charred. 2. Place blackberries and grilled jalapeno in a food processor or blender and mix until all berries are incorporated.

Recipe Yields: 6 servings Active Time: 20 minutes

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3. Heat a skillet over medium heat and add blended blackberry mixture. 4. Cook 5 minutes stirring constantly and then add the wine. 5. Bring mixture to a rolling boil while constantly stirring and cook for about 5 minutes allowing mixture to thicken slightly. 6. Reduce heat to low and continue stirring until mixture is a thick sauce like consistency.


FOOD

Lamb Loin BY LISI PARSONS

WITH BLACKBERRY JALAPENO REDUCTION

INGREDIENTS

A scrumptious and amazingly easy lamb loin recipe that will soon become your family’s favorite way to enjoy lamb.

• 1-pound lamb loin steaks • 2 tablespoons fresh rosemary leaves finely chopped • 1 teaspoons sea salt • 1 teaspoon black pepper • 1 tablespoon ghee • ½ cup Blackberry Reduction

DIRECTIONS:

Recipe Yields: 6 servings Active Time: 20 minutes

1. Heat ghee in a skillet over medium heat and add chopped rosemary, sea salt and black pepper and cook for 5 minutes. 2. Place lamb loins in skillet and cook 5-6 minutes each side for rare or a few minutes longer for well done. 3. Remove lamb loins from skillet and drizzle with blackberry jalapeno reduction.

MARCH ISSUE / FOOD SOLUTIONS MAGAZINE /

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FOOD

FigsStuffed BY LISI PARSONS

WITH GOAT CHEESE AND PROSCIUTTO

INGREDIENTS

• 8-10 fresh figs • ½ cup crumbled goat cheese • 2 tablespoons fresh chopped rosemary • 4oz prosciutto slices • ¼ teaspoon sea salt • 1 teaspoon black pepper

DIRECTIONS

1. Combine 1 tablespoon rosemary, goat cheese, sea salt and black pepper in a food processor or blender and allow to stay covered in refrigerator for 1-2 hours or overnight for best flavor. 2. Preheat oven to 400F. 3. Quarter figs about half way down and stuff with goat cheese mixture. 4. Wrap each fig with a slice of prosciutto and cook for 12-15 minutes.

Here is an incredibly delicious way to enjoy figs that pairs perfectly with your favorite lamb dish.

Recipe Yields: 4 servings Active Time: 15 minutes

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/ FOOD SOLUTIONS MAGAZINE / MARCH ISSUE

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FOOD

Cauliflower SPICY MASHED

Recipe Yields: 4 servings Active Time: 30 minutes

INGREDIENTS

• 1 head of cauliflower • 6-8 cloves of garlic, finely chopped • 2-3 tablespoons fresh chives, chopped • ½ teaspoon sea salt • 1 teaspoon black pepper • ½ teaspoon cayenne pepper (optional) • 2 teaspoons ghee • ¼ cup grated Pecorino Romano cheese • 1 teaspoon dried parsley for garnish

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BY LISI PARSONS

A great low carb substitute for mashed potatoes that is overflowing with delicious spicy flavor. DIRECTIONS

1. Separate cauliflower into florets and steam until tender. 2. Place cauliflower in food processor and then empty into a small colander to allow water to drain from cauliflower. 3. Place ghee in a skillet over medium-high heat, then add garlic, salt, pepper, cayenne pepper and sauté until slightly translucent taking care not to burn or brown the garlic and then remove from heat. 4. Place cauliflower and remaining ingredients into a food processor or large blender and process until smooth. 5. Top with chives and parsley.


FOOD

Asparagus wrapped BY LISI PARSONS

WITH PROSCIUTTO

INGREDIENTS

A delicious new way to serve asparagus that is bursting with the perfect combination of flavors.

• 1 bunch of asparagus • 8 ounces prosciutto • ½ cup crumbled goat cheese • 2 tablespoons fresh chopped rosemary • 2-4 tablespoons balsamic glaze (found in most grocery stores) • ½ teaspoon sea salt • ½ teaspoon black pepper

Recipe Yields: 6 servings Active Time: 25 minutes

DIRECTIONS

1. Preheat oven to 400F. 2. Line a baking sheet with parchment paper. 3. Snap off hard ends of asparagus. 4. Wrap each asparagus spear with half slice of prosciutto. 5. Place wrapped asparagus on parchment paper and sprinkle with rosemary, salt, pepper. 6. Bake for 7-8 minutes and removed from oven and sprinkle with goat cheese and drizzle on balsamic glaze. 7. Return to oven and cook for another 5 minutes.

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Onion Quiche NUTRITION

CARAMELIZED

BY LISI PARSONS

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NUTRITION

This is quite possibly the most heavenly quiche you will ever serve. After one bite, caramelized onion quiche is very likely to become a family favorite!

INGREDIENTS:

• 12-16 whole eggs • 3 pounds of onions (preferably Vidalia or yellow) • 1 tablespoon chopped shallots • 16 ounces pancetta • 1 cup crumbled goat cheese • 3 ounces sun dried tomatoes, chopped • 2 tablespoons fresh chopped rosemary • 2 tablespoons fresh chopped thyme • 3-4 tablespoons fresh chopped chives • 4-5 tablespoons ghee • 2 teaspoon sea salt • 1-2 teaspoons black pepper • ¼ cup canned coconut milk or heavy cream (preferably from grass fed cows)

DIRECTIONS:

Recipe Yields: 8 servings Active Time: 60 minutes

1. Preheat Oven to 375F. 2. Slice the onions in half and then into slices. 3. Heat an oven safe skillet over medium-high heat (preferably cast iron skillet) and add ghee, once it is hot add the shallots and onions and sprinkle with 2 teaspoons sea salt and cook until they are caramelized (takes about 1 hour). 4. In another skillet, cook the Pancetta with the rosemary, thyme and black pepper for 5 minutes. 5. Once the onions are caramelized leave them in the skillet as they will form the bottom of your quiche. Add the cooked pancetta on top of the onions, then sprinkle on crumbled goat cheese and sun dried tomatoes. 6. Now, scramble the eggs in a bowl with coconut milk and pour on top of onion mixture and top with chives. 7. Bake for 35-45 minutes or until quiche is just set taking care to not over cook.

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FOOD

The word ‘colcannon’ is from the Gaelic ‘cal ceannann’ which literally means white-headed cabbage.

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FOOD

Irish Colcannon Whip up this simple potato dish for St. Patrick’s Day to add a bit of Irish flair to your meal!

INGREDIENTS

• 4 or 5 medium Russet potatoes • 1 teaspoon salt • 2 Tablespoons butter (substitute dairy-free butter substitute if you prefer) • Approximately 2/3 cup warm cream (substitute dairy-free milk if you prefer) • 6 strips all-natural, additive-free bacon (like Applegate) • 3 cups chopped kale (an equal amount of chopped green cabbage may be substituted for the kale) • 1 leek, cut into slices • ¼ cup finely chopped green onions (tops included) • Salt and fresh ground black pepper, to taste

To clean leeks, place leek slices in a large bowl of water and swish with your hands to loosen small grit or sand, then drain in a colander. Repeat 2-3 times.

DIRECTIONS

1. First prepare the mashed potatoes: Wash, peel, and cut the potatoes into large chunks. 2. Place potatoes in a saucepan with ½ teaspoon of salt. Add water to cover potatoes, then bring to a boil. Reduce the heat to low and cover, simmering potatoes for approximately 20 minutes, until fork tender. 3. While the potatoes are cooking, cook the bacon in a large skillet until crisp. Drain the bacon on paper towels to remove excess fat from the strips, but leave the bacon fat in the skillet. 4. Add kale and leek to the skillet and cook in bacon fat until tender, about 10 minutes. Once cooked tender, turn off the heat and spoon the mixture into a bowl and cover to keep warm. 5. Once potatoes are cooked through, remove them from the heat, drain off the cooking liquid and discard it, then return the potatoes to the cooking pot and mash them with a potato masher. 6. Add butter, milk and remaining ½ teaspoon salt. (You may need more/less milk, depending upon the consistency you like with your mashed potatoes, so adjust accordingly by adding milk a little at a time). 7. Add reserved kale and leek mixture to the potatoes and stir. Crumble bacon and stir into potatoes. Spoon mixture into serving dish and top with green onions for garnish.

MARCH ISSUE / FOOD SOLUTIONS MAGAZINE /

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FOOD

Shamrock Salad INGREDIENTS

FOR THE SALAD • 1 bunch thin asparagus spears, trimmed • 1 cup snow peas, ends trimmed • ½ cup fresh green peas • 1 – 2 cups arugula • 1 – 2 cups baby spinach leaves • 2 celery sticks, strings removed and sliced thin • 1 small avocado, peel and pit removed, sliced FOR THE VINAIGRETTE • 1 garlic clove, peeled and crushed into a paste • 2 tablespoon avocado oil

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• 1 tablespoon fresh squeezed lime juice • 1 teaspoon Dijon mustard • Sea salt, to taste • Fresh ground black pepper, to taste

DIRECTIONS

1. Blanch asparagus, snow peas and green peas, then submerge in an ice bath to stop the cooking process. 2. Drain well in a colander while you place the arugula and spinach in a serving bowl.

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Make this spring inspired salad filled with the season’s best green veggies to nourish the body inside and out! 3. Add drained vegetables to the salad bowl and top with celery slices and avocado slices. 4. To make the vinaigrette, stir the oil slowly into the crushed garlic in a small bowl until it forms a paste. Add remaining ingredients and whisk to blend until smooth. Add salt and pepper to vinaigrette, stir, then drizzle over the salad and toss gently. 5. Serve immediately and refrigerate leftovers up to 1 day.


INNOVATIVE EDUCATION + FOOD + HEALTHCARE

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Recipe of the Week Ask the Dietician Science News Feed Free webinars archived for easy viewing F b Alternative Appetites gluten-free cooking videos Kids Central: blogs and games for kids, by kids (and some grown ups too) and for bi-weekly product reviews: GlutenFreeHotProducts.com The National Foundation for Celiac Awareness drives diagnosis of celiac disease and promotes quality of life for children and families maintaining a gluten-free diet. NFCA is a nonprofit organization. Your donation makes life better for thousands of people every year. www.celiaccentral.org/donate

Restoring Health. Reclaiming Lives.


FOOD

Scalloped Cabbage CHEESY

INGREDIENTS

Casserole: • 1 large head of green cabbage • 1 cup cold water • 1 teaspoon salt • ¼ cup butter • ¾ cup milk • 2 ½ tablespoons all-purpose gluten-free flour blend • 1 cup grated cheddar cheese • Fresh ground black pepper Topping: • Up to 1 cup additional grated cheddar cheese

DIRECTIONS

1. Preheat oven to 350F and lightly grease a large casserole dish. 2. Remove outer leaves from cabbage, cut it in half and cut out core. Discard outer leaves and core. 3. Cut cabbage into bite size pieces and place in a large bowl with water and salt; set aside to soak while you prepare the cheese sauce. 4. In a saucepan over medium heat, melt butter, whisk in flour to form a paste, then add milk slowly as you stir until the mixture is creamy. Stir in

58

cheese and stir until cheese is mostly melted. Remove sauce from heat. 5. Drain cabbage well in a colander, then place cabbage in prepared casserole, pour cheese sauce over the top and sprinkle with fresh ground black pepper. Top evenly with additional cheddar cheese. 6. Bake for approximately 30 minutes, or until cabbage is tender and the topping is golden brown. 7. Serve immediately. Serves 6-8.

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Give this winter veggie a try in this rich, creamy dish. It’s a perfect green food to add to your St. Patrick’s Day menu!


FOOD

Cabbage is an excellent source of fiber and nutrients. Research shows cooked cabbage has special cholesterol-lowering benefits.

MARCH ISSUE / FOOD SOLUTIONS MAGAZINE /

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FOOD

Carrot Lentil

Burger BY JOULEBODY

Burgers are a great asset to any meal because you can add veggies, breads, sauces, and grains and it will always be different. We especially like this version because it offers a lot of nutrients without the heaviness of meat, with lentils providing high protein with low calories. INGREDIENTS

• 3 cups cooked lentils • 1 cup carrots, peeled and grated • 1/4 cup onion, small diced • 1/4 cup cilantro, minced • 1/2 teaspoon cumin • Pinch ground cayenne pepper • 1/2 cup chickpea flour • 1/4 cup ground flax seed • 1 tablespoon apple cider vinegar • 2 tablespoons olive oil • 1/4 cup water • ½ cup cooked quinoa for garnish ( ¼ cup uncooked quinoa yields ½ cup cooked; prepare according to package directions) • Garnish with a splash of lime and cilantro

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INSTRUCTIONS

1. Preheat oven to 350 degrees. 2. In large mixing bowl, combine all ingredients (except quinoa) and mix thoroughly until well combined. 3. Using food scale, measure mounds of mixture weighing approximately 3 ½ ounces each. 4. Shape mounds to resemble “burgers” and place on sheet tray lined with parchment paper. 5. Bake for 30 minutes, rotating once after 20 minutes. Appropriate For: Cleansing, Energy, Weight Loss Cooking Time: 45 minutes

/ FOOD SOLUTIONS MAGAZINE / MARCH ISSUE

For more nutritious recipes, visit https:// joulebody.com/recipes


FOOD

Lentils do not require soaking! That’s right, just cook until tender and add to your favorite dish.

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61


BEAUTIFUL YOU

There was a rumble on the west coast earlier this month as hundreds of Founders, Creators, Developers and their armies rolled into Anaheim, California for the Natural Products Expo West 2015. For those who are either in, or care about, the natural products/natural foods world in any way, especially those based on the west coast, this is Mecca! With events, lectures and opportunities to meet brands face-to-face, this event is all about showcasing natural products ranging from tried-and true-brands, to those just starting out. This issue, I want to highlight some of the fabulous skincare lines showcased there so you don’t have to miss a thing. 62

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BEAUTIFUL YOU Suki has patented TLC technology that basically stabilizes high potency ingredients for delivery deep into the skin without irritation.

Suki Skincare Covers All the Bases with Groundbreaking Natural Products

A woman after my own heart, Suki Kramer, struggled with problematic and sensitive skin for years. She found that too often, mainstream brands targeted only the surface issues of problematic skin and not the potential underlying root causes such as immune dysfunction, oil imbalance, inflammation or allergies. Repeatedly told by chemists that her goal of pure, high-powered botanicals that work as well a synthetic ingredients was unrealistic, Suki decided to take matters into her own hands and created her own line of skincare that provides a long-term solution for troublesome skin. Now, take a deep breath as Suki products are: 100% pure and botanical derived, toxin-free, vegan, paraben free, dye and color free, gluten-free, soy-free, non-GMO, cruelty free and nano-particle free…phew! Groundbreaking for natural products, Suki has patented TLC technology that basically stabilizes high potency ingredients such as salicylic acid,

glycolic acid, retinol, vitamins A and C etc., and delivers them deep within your skin without irritation.

formative Purifying Masque, this intervention kit handles any skin disaster brilliantly.

When you click on the website, the array of products is shockingly extensive. Suki not only covered all her bases, but she’s covered ours as well, and thoroughly!

Of course, if your healthy skin game is on point these days and you don’t quite need a “skin-tervention”, a great place to start is with Suki’s Personal Faves. The Ultra-Protect Body Balm is wonderfully nourishing, Exfoliate Foaming Cleanser leaves you squeaky clean, the Formula Lip Care is a lip balm that actually stays on for more than 30 seconds, and the Eye-lift Renewal Day Cream is great for pepping up puffy peepers. With all the travel I do, combined with winter and the effects of indoor heating, I’m also making a beeline for the Sensitive Cleansing Bar from the combo to dry with blemishing range.

For example, take the Suki, Hardcore Clarity Kit for skin crisis intervention. I think we can all relate to those occasional times when we fail to get enough sleep, drink enough water, eat as well as we should and exercise enough. Unfortunately while this can quickly take a toll on the entire body, the first place I tend to see it is in my skin. With a Resurfacing Enzyme Peel, Purifying Acne Serum and Trans-

MARCH ISSUE / FOOD SOLUTIONS MAGAZINE /

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BEAUTIFUL YOU

Speaking of Blemishes… #MPWR offers Clean. Green. Teen.

I know I’m not the only one who remembers their teenage years as painfully awkward…right? Just when I thought I had my skin under control, a smattering of pimples usually greeted me in the mirror the next morning, only to make me self-conscious and miserable. Where was Maura Mandell when I needed her? Mother of three teens, Maura felt so uncomfortable

with commercial products available, she created #MPWR specifically for young adults. Certified USDA organic and gluten-free, the 4 affordable products #MPWR offers take you through an easy cleansing, toning and moisturizing regime that is simple and highly effective. Maura’s mission is to “develop the safest and cleanest products on the market and to empower teens to make healthy and informed choices.”

Certified USDA organic and gluten-free, #MPWR takes you through an easy cleansing, toning and moisturizing regime.

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Go Wash Your Face! is a gentle cleanser that exfoliates with lemon peel and papaya extract while it nourishes and soothes with argan oil, chamomile and arnica; Mist Off! is a refreshing, zingy toner for tightening up those pores with witch hazel, hydrating aloe vera juice and energizing ginseng extract. Lastly, Recharge! provides light but hydrating moisture with grape seed oil, sage and evening primrose oil. The super-handy on-the-go remedy Zip, Zap Gone! works to reduce inflammation for those

random flare-ups with rosemary, green tea and sea buckthorn extracts, and that’s the whole #MPWR family. The beauty and skincare industry are giants but thanks to people like Maura, young adults embarking on their journey of self-care needn’t been intimidated anymore. #MPWR is an approachable brand that’s targeting the gap in a market that is highly focused on an older demographic. And to prove the founder’s commitment to her mission when I called #MPWR with a few questions, I got straight through to Maura herself. That has never happened in all my years as a beauty writer!


the complete

gluten-free resource www.GlutenFreeResourceDirectory.com click here


BEAUTIFUL YOU

Celebrity Status Products for the Everyone

Last but most definitely not least is an established brand that is just amazing. I’m a huge Dr. Alkaitis fan and I’m not the only one; with stellar celebrity cult status, this year is the first time the brand will have a presence at Expo West. Dr. Saulis Alkaitis is a highly regarded research scientist with a Ph.D. in Physical Chemistry, so you can rest assured both he and the products he creates are very serious. With a motto of “if you can’t eat it, don’t put it on your skin” the whole Dr. Alkaitis range contains raw, living ingredients for high potency and effectiveness, from bio-dynamic, certified organic sources. With products that are ethically wild-crafted, Dr. Alkaitis is a stickler for creating products in small batches to guarantee only the highest quality. Created for both men and women, the line is gluten-free however individuals with celiac disease should be aware that the facemasks do contain oat buds. On first trying the brand I started out with the Essential Starter Kit for Unbalanced Skin to familiarize

68

myself with the products. This kit contains an Organic Purifying Cleanser, which is an aromatherapy dream, Organic Soothing Gel, which is a must for stressed skin, and Organic Nourishing Oil Treatment. What a fabulous introduction to high quality essentials for a flawless skincare regime! But if I can recommend a single product to invest in from Dr. Alkaitis it is the Treatment Oil for face, body and scalp. It is anti-aging due to being rich in antioxidants and anti-inflammatory agents from turmeric, rosehip oil and ashwagandha. It’s a light, non-greasy oil that works well on its own or underneath either the Organic Day Crème or Organic Night Crème. Be sure to massage the product in thoroughly to plump up your skin and ready it for your makeup. And before you even think it, no, your makeup will not slip and slide due to the oil. If you don’t go overboard and work the oil/crème in properly, your skin will glow all day and well into the evening. So there you have it! My top picks for gluten-free, all-natural beauty from Expo West. If you weren’t able to attend, you can always take a look at the website and see what catches your eye.

/ FOOD SOLUTIONS MAGAZINE / MARCH ISSUE

“If you can’t eat it, don’t put it on your skin.” - We could all take a cue from Dr. Alkaitis and make this our beauty product motto.


c new recipes just one click away

c

find

Great Recipes www.GlutenFreeResourceDirectory.com

“Gluten-Free just got a lot easier!”

Gluten-Free R E S O U R C E D I R E C TO RY


DISCLAIMER

Food Solutions magazine (FSM) is published by Directory Media Group (DMG) a Country Club Media, Inc., company. FSM provides information of a general nature about health and nutrition, healthy living and all things gluten and allergen free. It is provided for EDUCATIONAL PURPOSES ONLY. This information in FSM is NOT a substitute for PROFESSIONAL medical advice, diagnosis, or treatment. Seek the advice of a physician or other healthcare professional if you have concerns or questions about your health. The information is provided with the understanding that neither FSM nor any of its affiliates are engaged in rendering medical advice or recommendations, and the information contained in FSM should never be considered a substitute for appropriate consultation with a licensed physician and or other healthcare provider. FSM, DMG, its affiliates, employees, contributors, writers, editors and its Board of Advisors (“Publisher”) accept no responsibility for inaccuracies, errors or omissions with respect to information and/ or advertisements contained herein. Publisher assumes no responsibility for the claims made by the Advertisers or the merits of their respective products or services advertised or promoted in FSM. Publisher neither expressly nor implicitly endorses such Advertiser products, services or claims, nor vouches for the accuracy of their effectiveness. Publisher expressly assumes no liability for any damages whatsoever that may be suffered by any consumer, purchaser or user for any products or services advertised or mentioned editorially in FSM and strongly recommends that any consumer, purchaser or user investigate such products, services, methods, and/ or claims made thereto. Opinions expressed in the magazine and/or its advertisements do not necessarily reflect the opinions of the Publisher. When choosing to follow any health related advice, consumers should always check with their personal healthcare professional to ensure it is appropriate

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for them. The information on products and services as advertised in FSM are shown by Publisher on an “as is” and “as available” basis. Publisher makes no representations or warranties of any kind, expressed or implied, as to the information, services, contents, trademarks, patents, materials, or products included in FSM. To the full extent permissible by law, Publisher disclaims all warranties, expressed or implied, including, but not limited to, implied warranties of merchantability and fitness for a particular purpose. Publisher will not be liable for any type of damage arising from the use of any products or services advertised and/ or promoted in FSM. Certain state laws may not allow limitations on implied warranties or the exclusion or limitation of certain damages. In this case, some or all of the above disclaimers, exclusions, or limitations may not apply to you, and you might have additional rights. Be advised that some of the health information provided throughout this publication has been furnished to FSM and/or its affiliates for advertising in the form of display advertising or paid advertorials some of which may be featured within the magazine. Publisher neither endorses nor makes warranties of any kind regarding the quality, accuracy, ethics or validity of the information about or by the health related information, services and/or statements. All images and photos reproduced in FSM have been accepted by Publisher on the condition that such pictures are reproduced with the knowledge and prior consent of the photographer and any model concerned. As such, Publisher is not responsible for any infringement of the copyright or otherwise arising out of any publication in FSM. ALL MATERIAL PRESENTED in FSM IS FOR EDUCATIONAL AND INFORMATIONAL PURPOSES ONLY. BEFORE USING THE INFORMATION PROVIDED, CONSULT A PHYSICIAN REGARDING THE APPLICABILITY OF ANY IDEAS, OPINIONS OR SUGGESTIONS FOR YOUR UNIQUE SITUATION.

/ FOOD SOLUTIONS MAGAZINE / MARCH ISSUE

© COPYRIGHT 2015 Food Solutions magazine. ALL RIGHTS RESERVED. This information is protected by copyright laws of the United States and international treaties. Any reproduction, copying, sharing, forwarding of links, or any other redistribution of this information (electronic or otherwise, including on the world wide web), in whole or in part, is strictly prohibited without the express written permission of Food Solutions magazine. Violators will be prosecuted to the full extent of the law.



YES.

Click here to find gluten and allergen free products with our easy search tool.

www.GlutenFreeResourceDirectory.com

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