Food Solutions Magazine Jan-Feb 2017

table of contents

22 32 10 55 NUTRITION

FOOD

WELLNESS

DETOX

Eat More Citrus for Health

Healthy, Easy and Fast Recipes

Relief for Winter Dry Skin

Get the Sugar out of Your Bedroom!

TA B L E O F C O N T E N T S / J A N UA RY & F E B R UA RY

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

Roasted Vegetables with Lemon....................................................................... 42

Contributors...........................................................................................................................6

Lemon Baked Fish.........................................................................................................44

Wellbeing............................................................................................................................. 10

Warm Chicken Salad....................................................................................................46

In Season Produce..........................................................................................................12

Prosciutto Wrapped Pears with Blue Cheese...........................................48

How to Eat More Fruits & Vegetables...............................................................14

Breakfast with Benefits...............................................................................................50

Should You Avoid Topical Gluten?..................................................................... 16

Granola Cookies............................................................................................................... 52

5 Reasons You Should Eat More Citrus.......................................................... 22

Happy New Year..............................................................................................................54

Stop Eating Cold Cuts Now.....................................................................................26

Sugar in the Bedroom.................................................................................................55

Recipes................................................................................................................................... 32

Bedroom Detox............................................................................................................... 60

Family Style Breakfast Smoothie........................................................................ 33

Red Wine Sorbet.............................................................................................................64

Perfect Peach Almond Smoothie.......................................................................34

Easy Brownies.................................................................................................................. 66

Twice Baked Breakfast Potatoes........................................................................36

Valentine Fruit Kebabs............................................................................................... 68

Cinnamon Nutmeg Spiced Soup........................................................................38

Disclaimer.............................................................................................................................70

Nutty Green Rice ............................................................................................................40

JANUARY-FEBRUARY ISSUE / FOOD SOLUTIONS MAGAZINE / 03

LETTER FROM T H E E D I TO R

EDITOR-IN-CHIEF Gigi Stewart gigi@foodsolutionsmag.com CREATIVE SERVICES Kreative Direktions

CONTRIBUTING WRITERS

LETTER FROM THE EDITOR / JANUARY & FEBRUARY

Happy New Year!

I hope all of you enjoyed a bright and merry holiday season. After the indulging and merry making, it’s time to get back to our healthy routines, and that means a cleaner way of eating.

If you fell off the healthy eating wagon a time or two over the holidays, not to worry. This issue is packed with more recipes than ever to help you feel satisfied and energized while keeping on your healthy eating plan.

From family style smoothies for breakfast to warming casseroles for dinner, we’ve got ideas you’ll be eager to try!

Vikki Petersen Jennifer Fugo Andrea Beaman Heather Paulson COPY EDITOR Jodi Palmer PUBLISHER & CEO Scott R. Yablon syablon@foodsolutionsmag.com ADVERTISING SALES & MARKETING KMI: 561.637.0396 ADVERTISING SALES Kristen LaBuda 717.574.3739 DIRECTOR OF CLIENT SERVICES

Of course, we’re spreading some Valentine’s day love, too, so be sure to take a look at our ideas for a heart-filled February!

Jody Baratz

Be well and stay in touch!

byablon@foodsolutionsmag.com

jody@foodsolutionsmag.com CHIEF TECHNOLOGY OFFICER Brian A. Yablon

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 / JANUARY & FEBRUARY

contributors

MARCI PAGE SLOANE, MS, RD, LDN, CDE is a Registered and Licensed Dietitian/Nutritionist and Certified Diabetes Educator in south Florida. She grew up in New York City where she graduated from Columbia University with a double Master’s degree in Nutrition and Physiology.

Marci is CEO of Food Majesty, Inc. author of Reality Diabetes ~ type 2, The Diet Game: Playing for Life!, The Divorced Woman’s Diet and is contributor to Chicken Soup for the Soul Healthy Living Series Diabetes. Sloane is a nutrition and disease counselor, speaks frequently in the community, is coordinator of American Diabetes Association (ADA) programs, an ADA Valor Award recipient and does radio, television and magazine interviews.

Marci is passionate about her work and it shows when you meet her.

CYNTHIA S. RUDERT, M.D., F.A.C.P., is a Board Certified Gastroenterologist in Atlanta, Georgia, whose practice is primarily devoted to the screening and following of patients with celiac disease.

With one of the largest practices in the United States that manages adults and teenagers with celiac, she has evaluated over 1000 patients with celiac disease and gluten sensitivity.

Dr. Rudert’s focus is identifying the core causes of gastrointestinal issues with a comprehensive evaluation enabling her to treat underlying medical conditions that may have previously been undetected.

Dr. Rudert then creates an individualized course of treatment tailored to each patient’s unique set of needs. Rather than just treating the symptoms of the disease, Dr. Rudert believes the best results are achieved by getting to the core cause of the problem and treating the disease accordingly. Dr. Rudert sees patients from all over the United States for second opinion consults on a variety of gastrointestinal disorders.

Committed to educating the public, patients and physicians about this commonly missed disorder, Dr. Rudert lectures throughout the United States and Canada on celiac disease. She also lectures on inflammatory bowel disease, irritable bowel syndrome, pancreatic exocrine insufficiency and small intestinal bacterial overgrowth.

Dr. Rudert is Medical Advisor for the Celiac Disease Foundation, the Gluten

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Intolerance Group of North America and for the Gluten Free Certification Organization (GFCO). She is Medical Director for Atlanta Gluten Intolerance Group (GIG), and founder and president of the Atlanta Women’s Medical Alliance, the largest alliance of female physicians in the United States.

In demand as an expert in celiac disease, she was the Keynote Speaker for multiple programs including the New England Celiac Conference, co-hosted with the Beth Israel Deaconess Medical Center/ Harvard, and national GIG meetings. Dr. Rudert was the advising physician for the popular television series House which featured a segment concerning celiac. Dr. Rudert is a former Assistant Professor of Medicine with Emory University. Learn more about Dr. Rudert and her practice at DrCynthiaRudert.com.

contributors She is on the advisory board along with holding an associate editor at-large position at Simply Gluten-Free Magazine.

She has been interviewed by CNN Headline News and Better Homes & Gardens, amongst others.

Dr. Hyman is Chairman of the Institute for Functional Medicine, and was awarded its 2009 Linus Pauling Award for Leadership in Functional Medicine. He is currently medical editor at the Huffington Post and on the Medical Advisory Board at The Doctor Oz Show. He is on the Board of Directors of The Center for Mind-Body Medicine, and a faculty member of its Food As Medicine training program. He is also on the Board of Advisors of Memhet Oz’s HealthCorps, which tackles the obesity epidemic by “educating the student body” in American high schools about nutrition, fitness and mental resilience. He is a volunteer for Partners in Health with whom he worked immediately after the earthquake in Haiti and continues to help rebuild the health care system there. He was featured on 60 Minutes for his work there.

DR. VIKKI PETERSEN is considered a pioneer in the field of gluten sensitivity and is acknowledged in the U.S. for her contributions to, and education of, gluten awareness in our country.

CONTRIBUTORS / JANUARY & FEBRUARY

MARK HYMAN, MD has dedicated his career to identifying and addressing the root causes of chronic illness through a groundbreaking whole-systems medicine approach known as Functional Medicine.

He is a family physician, an eight-time New York Times bestselling author, and an internationally recognized leader in his field. Through his private practice, education efforts, writing, research, advocacy and public policy work, he strives to improve access to Functional Medicine, and to widen the understanding and practice of it, empowering others to stop managing symptoms and instead treat the underlying causes of illness, thereby also tackling our chronic-disease epidemic.

A certified clinical nutritionist, and doctor of chiropractic, she is also an IFM Certified Practitioner (Institute for Functional Medicine). She co-founded HealthNOW Medical Center in Sunnyvale, California.

HealthNOW is known for using a multi-disciplined approach to address complex health problems, many of which are rooted in gluten intolerance. Patients travel from all over the world to experience the best of what HealthNOW offers, combining internal medicine, clinical nutrition, chiropractic and physical therapy, to identify the underlying root cause of the patient’s health condition. Practicing for over 20 years, Dr. Petersen remains at the forefront of advances in the field of gluten intolerance, which earned her the title of Gluten Free Doctor of the Year.

She co-authored the book, The Gluten Effect, celebrated by other leading experts in the field as a huge advance in gluten sensitivity diagnosis and treatment. Dr. Petersen donates much of her time to the community where she speaks about health awareness at corporate events in Silicon Valley, inclusive of Fortune 500 companies. She is a national lecturer, radio personality and food blogger, specifically on the topic of gluten sensitivity and celiac disease.

LEIGH REYNOLDS recognized a need for high quality-gluten free nutritional supplementation so she founded Gluten Free Therapeutics™. 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.

JANUARY-FEBRUARY ISSUE / FOOD SOLUTIONS MAGAZINE / 07

W E L L B E I N G / I N V I G O R AT E W I N T E R S K I N I N 8 E A S Y S T E P S

well being

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1 – DRY BRUSH A soft, firm bristle brush is a great addition to your healthcare regimen. It keeps skin exfoliated, which goes a long way toward eliminating dry skin in the winter months. Brush gently over skin once or twice each day, preferably upon waking and before bedtime, then follow with a moisturizer.

2 – MOISTURIZE A natural ingredients product to slather on dry skin. The best time to moisturize is immediately after a shower or bath, when skin is most receptive. For very dry skin, moisturize in the morning and evening, as well.

3 – ALCOHOL-FR EE CLEANSERS Products that contain alcohol as a

primary ingredient are drying and irritating to skin, especially when it is already dry and suffering. Eliminate the issue by choosing alcohol-free cleaners, as well as other products like moisturizer.

and in every room you spend time. One addition to the location list is the kitchen where hands are washed frequently if you cook. A vat of hand cream on the bathroom counter is helpful, too, for post-washing moisturizing.

4 – TRY A MASK 7 – FOOT CARE For very dry or red, irritated faces, a hydrating mask can work wonders.

Choose a mask specifically designed to help hydrate the skin. Follow the mask with an appropriate moisturizer. Once weekly is a good schedule for using a facial mask.

5 – LIP BALM Dry, cracked lips are a top complaint in winter when cold conditions can be brutal on delicate lip tissue. Be sure to use a moisturizing lip balm often throughout the day. Keep one in your car, purse, bathroom, in your nightstand and in your desk at work. You cannot over-moisturize your lips! Be sure your lip products are always gluten-free because some of it will inevitably make it into your mouth.

6 – HAND CARE Hands are the most-used, most-exposed part of the body and need extra TLC during winter. Just like lip balm, hand cream should be at the ready at all times,

Feet stay covered in winter for most of us, and that means they can go neglected. But just because we’re not showing off salon pedicures in summer sandals that doesn’t mean our feet aren’t in need of care. An exfoliating scrub once weekly and daily moisturizer can make all the difference when it comes to dry heels. If you have trouble with skin cracking, be sure to moisturize at least twice daily, morning and night, preferably after a shower or bath, to keep skin soft and supple.

8 – HYDRATE Last, but certainly not least, we must keep the body hydrated from the inside out by drinking plenty of pure, filtered water. In winter, our water intake can drop dramatically, especially for those in cold climates. But our body needs water in winter just as much (maybe more!) than in summer months. Instead of ice cold, try sipping water at room temperature, or even slightly warm with a slice of lemon or lime.

JANUARY-FEBRUARY ISSUE / FOOD SOLUTIONS MAGAZINE / 11

W E L L B E I N G / I N V I G O R AT E W I N T E R S K I N I N 8 E A S Y S T E P S

Taking a few minutes each day to tend to your largest organ - your skin - pays off in BIG ways!

W H AT ’ S I N S E A S O N : J A N AUA RY A N D F E B R UA RY

in season now

W HAT’ S IN SEASO N : JANUARY & FEBRUARY AS PARAG U S - a very good source of fiber,

folate, vitamins A, C, E and K B E E T S - high in immune-boosting vitamin C, fiber, and essential minerals like potassium B O K C HOY, B R O CCO LI , B R U S S E LS S PR O U T S CAB BAGE , CAU LI F LOW E R , CA R R OT S , C E L E RY, C I LA N T R O, C LE M E N T I N ES DIL L - Dill is an annual herb in the celery

family Apiaceae.

E NDIV E FE NNE L GRAPE FRU I T - The powerful nutrient

combination of fiber, potassium, lycopene,

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vitamin C and choline in grapefruit all help to maintain a healthy heart.

K A LE LE M O N S , LE T T U C E , LE EK S O RA N G ES , O N I O N S PA R S N I P S , P E A R S R H U BA R B - Rhubarb roots are harvested in

the fall from plants that are at least six years old.

S H A LLOT S , SW E E T P OTATOES TA N G E LO S , TA N G E R I N ES T U R N I P S - The leafy greens of the turnip, as

well as the root, are edible and provide many nutritional benefits.

A GLUTEN-FREE WAY to start your day Start smart with a classic, comforting bowl of Cream of Rice.

Every fat-free, cholesterol-free serving is packed with essential vitamins and minerals. And it’s always been naturally gluten-free.

AVAILABLE IN INSTANT AND STOVETOP VARIETIES Learn more at creamofrice.com or /CreamofRice

© 2015 B&G Foods, Inc.

FRUITS & VEG GIES TO YOUR DIET...

6 WAYS TO ADD MORE

N U T R I T I O N / 6 WAY S TO A D D M O R E F R U I T S A N D V E G G I E S TO YO U R D I E T

nutrition

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nutrition

WITH A NEW YEAR AND A POSSIBLE NEW FOCUS – from holiday treats to a healthier way of eating – it’s time to bulk up those plates with loads of fresh fruit and veg. Sometimes, especially in colder months, it can be challenging to add more of these to our diet. Here, we give you 6 ways to incorporate nutritional foods in an easy, tasty way!

2 – SAVORY FRUITS + EGGS = A MEAL. Peppers, tomatoes and avocado added to scrambled eggs or to an omelet make an instant balanced meal. For breakfast, lunch or dinner, this is quite possibly the easiest way to get more of the good stuff into your diet.

3 – DOUBLE UP. If your recipe for soup, stew or casserole calls for 1 cup of chopped veggies, add 2.

It’s a recipe rule we want to see you break!

4 – COMMIT TO MEATLESS MONDAY. Or any day, really. Pick a day or two each week and go meat-free, opting for an all fruit and veg meal. Adding plant protein sources like beans to your meals will keep you feeling satisfied.

5 – SNACK SMARTER. Toss the bags of crackers and cookies and exchange those for a piece of fresh fruit. It’s prep-free, portable and there’s no need for refrigeration. Apples, pears, bananas, clementines, all make great choices.

6 – EXPLORE THE PRODUCE AISLE. Choose a new-to-you fruit or veg each week. Get creative, look up how to prepare it and give it a try. You never know what you might find that you’ve been missing out on all these years!

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N U T R I T I O N / 6 WAY S TO A D D M O R E F R U I T S A N D V E G G I E S TO YO U R D I E T

1 – FRUIT FOR BREAKFAST. No matter what you eat, you can add a piece of fresh, in season fruit. Oatmeal? Top it with a banana or blueberries. Pancakes?

Sliced strawberries make them complete.

Eggs? Serve a sliced kiwi fruit on the side.

R O OT CAS U E M E D I C I N E / S H O U L D YO U AVO I D TO P I CA L G LU T E N

root cause medicine

B Y D R . V I K K I P E T E R S E N , H E A LT H N O W M E D I C A L

S H O U L D Y O U AV O I D

TOPICAL GLUTEN DR VIKKI PETERSEN, DC, CCN, CERTIFIED FUNCTIONAL MEDICINE PRACTITIONER, IS FOUNDER OF HEALTHNOW MEDICAL CENTER IN SUNNYVALE, CA. SHE HAS BEEN AWARDED GLUTEN FREE DOCTOR OF THE YEAR AND AUTHORED THE CRITICALLY ACCLAIMED “THE GLUTEN EFFECT”. HEALTHNOW MEDICAL CENTER IS A DESTINATION CLINIC AND TREATS PATIENTS FROM ACROSS THE COUNTRY AND INTERNATIONALLY. IF YOUR HEALTH IS NOT TO THE LEVEL YOU DESIRE, CONSIDER CONTACTING THEM FOR A FREE CONSULTATION – 408-733-0400.

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Fortunately the answer is “no” mostly, but since there are instances where it’s “yes”, let’s delineate those the issues may be.

T HE SK I N I S YOU R L A RG EST ORGAN The skin is not only your largest organ, but its health is reflected in the health of the gut or the intestines. Doctors practicing Functional Medicine or Root Cause Medicine always look to the gut when diagnosing the underlying cause of any skin malfunction, including dry skin, rashes, acne, psoriasis, eczema, or DH, the abbreviation for Dermatitis Herpetiformis – the skin condition associated with celiac disease.

DOES TOP I CAL A P P L ICAT IO N O F GLUT EN AF F ECT G U T HE A LT H? Gluten is a very large protein, making it not only impossible to be truly digested by any human, but also creating an unlikely scenario for it to be absorbed through the skin. Why are we discussing this? Read on please.

HOWEVER, if your skin is damaged with breaks or lesions, it is believed gluten can pass into the body’s bloodstream through the damaged area of the skin.

Another source of trouble is unintentional gluten ingestion via topical application.

Toothpastes or mouthwash must be gluten-free because it’s impossible to not swallow some. As I often say, gluten ingestion is a qualitative, not a quantitative issue, therefore any gluten ingestion is too much. Note: please avoid mouthwashes with alcohol; there is a known cancer link.

THE LARGEST CONCERN WITH TOPICAL GLUTEN IS HAND AND BODY CREAM.

The big question is, could you possibly get enough gluten from such exposure to cause an immune response and thereby endanger your health?

Most would have guessed no, but researchers out of George Washington University reported on a celiac patient who presented with stomach pain and a rash later discovered to be DH, the skin condition associated with celiac. The patient was not irresponsible on her diet, in fact she was quite diligent and strict with her gluten-free lifestyle. However, her body lotion did contain gluten and, once discontinued, her symptoms disappeared.

Shampoos and conditioners are predominantly safe provided you’re not someone who “chews” on your hair. And of course, shampoos and conditioners are rinsed out making contamination quite minimal, but what about styling products that remain on the hair? Even touching your hair often can get residues on your hands that can ultimately make its way to your mouth.

The above is not a “once in a million” occurrence. At HealthNOW we have come across a number of patients who apparently react to topical gluten. Topical gluten as a source of trouble is too often dismissed by traditional doctors. It may not be common but it happens enough that being aware of it is necessary to prevent condemning those suffering to an unnecessary lifetime of poor health.

The largest concern with topical gluten is hand and body cream. It’s applied to the skin but unless you remember to wash your hands thoroughly, defeating the purpose of hand cream, when you later eat a piece of fruit or other “finger food”, your fingers can cause gluten exposure.

H AVE YO U E VE R RE ACTED TO TO PICAL G LUTE N? Once the researchers, Prakash and Borum, identified their patient as suffering from unintentional gluten ingestion, they became curious of gluten’s presence in beauty products. What they discovered is,

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R O OT CAS U E M E D I C I N E / S H O U L D YO U AVO I D TO P I CA L G LU T E N

Will it create a health problem if your body lotion contains gluten? What about toothpaste or lipstick – are those hazardous for those avoiding gluten in their diet?

root cause medicine

R O OT CAS U E M E D I C I N E / S H O U L D YO U AVO I D TO P I CA L G LU T E N

unlike labels on food, such disclosures were very difficult to discern in non-food items. Below you’ll see why this is true.

The doctors summarized their findings as follows: “gluten-containing cosmetics can inadvertently be obtained by the consumer and can result in an exacerbation of celiac disease.” It’s certainly a warning well worth heading.

Their intention was to increase awareness of the problem of unintentional gluten ingestion while revealing the difficulty associated with unclear labeling. Their conclusions were, unfortunately, misinterpreted to mean gluten is always absorbed through the skin and thereby any and all topical gluten can result in ill health for those with celiac disease. Hopefully we have helped to clear up the misunderstanding here.

In order for consumed gluten to be a problem, it must cause the immune system to react. What is the threshold?

Our government has dictated that food products containing gluten at a level of 20 parts per million (ppm) is safe for those with celiac disease. Other countries maintain a safe level of 10 ppm as their allowed limit. They believe anything over 10 ppm creates health problems.

THE SKIN IS NOT ONLY YOUR LARGEST ORGAN, BUT ITS HEALTH IS REFLECTED IN THE HEALTH OF THE GUT OR THE INTESTINES. We have definitely encountered patients for whom the 20 parts per million (ppm) threshold is beyond what their immune system can tolerate. In fact there are some acutely sensitive individuals for whom even 10 ppm is too much; fortunately they are in the minority.

The chair from the University of Utah’s dermatology department, Dr Zone, is an expert in DH and agrees with the potential liability associated with inadvertent ingestion of gluten from a topical source. He states: “Some people are very sensitive to small amounts of gluten, so I do think enough lotion could be ingested.”

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L IPSTIC K IS E ATE N TO A D EGREE The biggest culprit in inadvertent gluten exposure may very well be lipstick; it’s a topical but we do ingest it to some degree.

I’ve seen stories that women “eat” several pounds of lipstick during the course of their lifetime. It sounds excessive, but what is clear is women, or men using lip balms and the like, do ingest it internally to some degree. In those individuals who are highly sensitive, such a contamination could result in an immune response. Men are likely at a lower risk but kissing can be a source of mutual exposure.

It’s been estimated an individual could “eat” 1 mg per day of gluten from a lip product. Fortunately the “safe” threshold is ten times that, at 10 mg per day. That seems like a solid safety buffer providing the individual is not receiving contamination from multiple sources. Of course, there’s always the highly sensitive person to consider, for whom any amount of gluten can is problematic.

My recommendation: anyone suffering from a negative reaction to gluten should most definitely avoid any lip products containing gluten.

The Journal of the Academy of Nutrition and Dietetics published a study 2012: “Gluten in Cosmetics: Is there a reason

R O OT CAS U E M E D I C I N E / S H O U L D YO U AVO I D TO P I CA L G LU T E N

root cause medicine

Excluding those who are especially sensitive, or individuals with active skin lesions, topical gluten is not likely to be creating health concerns. for concern?” The researchers tested two lip balms, a lipstick, a lip gloss, and two lotions. Their conclusion – none of the products tested contained quantifiable gluten, with the definition of “quantifiable” as less than the 20 ppm.

They only used a small sample of products, but their results correspond with what we see with our patients.

Topical gluten fortunately isn’t a problem for the majority, but that definitely does not mean it’s safe for everyone.

In order to safely avoid all gluten in cosmetic and body products, it would be best to familiarize yourself with the terms below. They’re big words and a bit

unpronounceable but they do mean gluten or oats and if you’re someone with a skin condition or on the more sensitive end of the spectrum, it would behoove you to learn these, or at least put them in your phone somewhere. Oats, you may recall, are problematic due to their frequent cross-contamination with gluten. Gluten-free oats are available to eat but it is not common for oat-containing products of a topical nature to be gluten-free.

B E LOW IS A L IST O F W HE AT-CO NTAINING ING RE DIE N T S YO U SH O UL D AVO ID IN TO P ICAL PRO DUCTS: • hydrolyzed wheat protein • triticum vulgare (wheat germ) oil or

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MANY PATIENTS REACT TO TOPICAL GLUTEN. extract • Amp-Isostearoyl Hydrolysed Wheat Protein • Disodium Wheatgermamido Peg-2 • Hydrolyzed Wheat Protein Pg-Propyl Silanetriol • Hydroxypropyltrimonium Hydrolyzed Wheat Protein As you can see, these overly long words do not easily roll off the tongue, but each do contain the word “wheat” – ultimately all you need to know.

that rounds out the three major glutinous grains.

Lastly, oats is frequently an ingredient in body products and is found on ingredient lists as “avena sativa” or sodium lauroyl oat amino acids – at least the latter has the word “oats”, making identification easier.

S P E LT G R A I N

E I N KO R N W H E AT

Small sized personal care products including lipsticks often do not have ingredient labels, or at least not of a font size that can be easily read. Off-package ingredient lists, as they are called, can usually be found on the company website.

KAMUT GRAIN

Looking for “wheat” doesn’t always work however when companies use more scientific names for wheat in their ingredient list. As an example, triticum aestivum – “triticum” is another name for cereal grasses and wheat is found within that family. Awareness of the word “triticum” is useful when avoiding gluten.

B ELOW F I ND S U CH A L IST. AS YOU CAN S E E “T R IT IC U M ” IS IN EVERY I T EM L I ST E D. • Semolina Triticum –semolina – wheat’s cousin.

• Triticum aestivum – wheat • Triticum carthlicum – Persian wheat • Triticum durum – durum- wheat’s cousin

Triticum polonicum – Polish wheat Triticum spelta – spelt – cousin of wheat • Triticum turanicum – kamut – cousin to wheat • Triticum turgidum – durum wheat • Triticum monococcum – Einkorn wheat • •

Knowing that wheat, rye and barley all constitute gluten, reading “barley grass” on a label is easy to identify as an ingredient to avoid, but perhaps “hordeum vulgare” would throw you for a loop.

It would anyone, of course, but “hordeum” is the protein found in barley, so that’s another key word to add to your vocabulary.

The rye is known as “secale” cereal, and

What should you do if you’re concerned about reacting to a topical product?

If it is unlikely you are ingesting it and your skin is free of sores or rashes, consider an ingredient other than gluten as the culprit. A chemical or perfume could be at cause.

Excluding those who are especially sensitive, or individuals with active skin lesions, topical gluten is not likely to be creating health concerns.

Would you like to improve your health?

Consider contacting us for a FREE consultation (408-733-0400). We are a destination clinic and treat patients from across the country and internationally.

We are here to help!

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R O OT CAS U E M E D I C I N E / S H O U L D YO U AVO I D TO P I CA L G LU T E N

Perhaps an easier option is to check online regarding ingredients. Companies unaware of the topical gluten problem will likely not mention anything regarding their ingredients and gluten. However, those companies with an awareness of gluten reactions are proud to boast the gluten-free status of their products. If no information is available on a website, consider contacting the company directly via email or phone. Most companies respond quickly to such requests.

nutrition

C L E ME NT INES A R E T INY BRIGHT O RA N GE CITR US T HAT ARE SUPER P O RTA B LE A ND E ASY TO PEEL . LOOK FO R B RA NDS LIK E CUTIES IN THE P R O DUC E S ECTION. T HESE MAKE T H E PE R FECT S NACK .

5 R E A S O N S YO U S H O U L D E AT M O R E C I T R U S

N AV EL ORA NG ES A R E NEARLY ALWAYS GUA RA NT E E D TO B E SWEET. THEIR BEST F E ATUR E M I G HT BE THAT THEY ARE ALSO S E E DLES S . NAV E LS A R E EASY TO SEGM E NT W HI CH M A K ES T HEM GREAT FOR U S I N G I N SA LA DS .

TA N GE RIN ES A RE A VA RIE T Y O F M A N DAR I N O RAN G E . TH E Y A RE S M A LL A N D HAV E A B O LD TA N GY F L AVO R . TAN G E R I N ES A D D GRE AT FLAVO R TO SW E E T A N D SAVO RY DI S H ES .

5 REASONS YOU SHOULD EAT MORE CITRUS In winter, the thought of fresh produce seems odd. The local farmers markets have mostly shut down or have traded their summer offerings of fresh fruit and vegetables for homemade jams, apple cider or a few cruciferous vegetables.

But winter is prime time for immune-boosting citrus. Incorporating fruits like oranges, tangerines and grapefruit into your daily diet can have huge positive health benefits.

GRA P E FRU IT IS TA RT, B U T IF YO U B U Y T HE RE D VA RIE T Y, T HO S E A RE M ILD E R T HA N T RA D IT IO N A L GRA P E FRU IT. A D D S EGM E N T S TO SA LA D FO R A B U RST O F FLAVO R.

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*

BENEFITS OF CITRUS IN YOUR DIET

ORANGE VARIETIES TO LOOK FOR AT YOUR GROCERY STORE: BLOOD ORANGES – PERFECT FOR AN EYE-CATCHING SALAD CARA CARA – GREAT FOR EATING IF YOU LIKE A LOWER-ACID VARIETY JAFFA – VERY SWEET WITH FEW, IF ANY SEEDS NAVEL – SEEDLESS, SWEET AND EASY TO SEGMENT VALENCIA – THE BEST ORANGE FOR JUICING

When we think citrus, oranges are likely the first fruit to come to mind. But don’t forget about lemons, limes and grapefruit. All of these are full of vitamin C and other antioxidants that can really boost your health. Besides perking up just about any dish in wintertime, here are five reasons you should be eating more citrus right now: 1 – V I TA M I N C CA N P U T A H O LD O N T H AT COLD

Vitamin C from citrus (or any source for that matter) will not prevent a cold, but as much as 500 mg per day has been shown to cut the duration of a cold down by as much as half.

Lemons and limes, in particular, contain unique compounds that are believed to keep the heart in tip top shape when consumed raw. That means, juicing or using the zest to finish dishes like soups and salads.

3 – G RA P E F R U I T CA N H E LP YO U B U LK UP TO LO S E W E I G H T

When it comes to weight loss, grapefruit has been touted for years to aid the process (remember the popular grapefruit diet?). The “secret” to success has more to do with the high water and fiber content as well as the low calorie count. A large grapefruit comes in at under 100 calories. If you choose the sweeter, milder Ruby Red variety, you won’t even need to add a sweetener, so it’s a great breakfast fruit or afternoon energy-boosting snack.

4 – S P EC I A L N U T R I E N T S CA N H E LP YO U CO N T R O L YO U R C H O LEST E R O L

Grapefruit contains a compound that research shows can halt production of cholesterol by the liver. While research is ongoing, preliminary studies show it’s the “bad” cholesterol (LDL) the compound acts to inhibit. The drop in numbers of bad cholesterol is small, but over time can be promising for those needing to watch their LDL numbers.

5 – O RA N G ES CA N F I G H T I N F LA M M AT I ON

Vitamin C is the primary antioxidant in the body. In addition to boosting immunity, this water-soluble vitamin also combats damaging free radicals. Free radical damage causes the body to put up a fight, which can lead to inflammation. Ongoing research shows a reduction in inflammatory markers in the blood of individuals who consumed orange juice as part of the daily food intake.

JANUARY-FEBRUARY ISSUE / FOOD SOLUTIONS MAGAZINE / 23

5 R E A S O N S YO U S H O U L D E AT M O R E C I T R U S

2 – P OW E R F U L A N T I OX I DA N T S P R O M OTE H E A RT H E A LT H

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I was surprised they didn’t exist and went looking for a partner to create them.

I teamed up with Garden of Life because we share the same vision of bringing the highest-quality vitamins (unlike many that are derived from petroleum chemicals and synthesized in labs) to families everywhere.

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The multi that I wanted to take didn’t exist, so that is why we created mykind Organics.”

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N U T R I T I O N / S TO P E AT I N G C O L D C U T S

nutrition

STOP E AT I N G COLD CUTS

A N D W H AT T O E AT I N S T E A D T H AT ’ S H E A LT H I E R

BY JENNIFER FUGO, MSC, CHC

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WHILE IT’S A GREAT IDEA TO EAT REALLY CLEAN, HEALTHY FOOD, OFTEN TIMES THE REALITY IS QUITE DIFFERENT. Maybe you don’t have the time to cook (or you don’t like to cook) which necessitates buying food that’s pre-made.

ADDICTED TO SANDWICHES? I’ve written about this before in regards to gluten-free bread and how I believe that those who buy it should stop eating it on a consistent basis. I get that it’s easy and that it’s what you may be used to, but the bread is typically loaded with junk (if it’s store-bought) and high in refined carbs.

Eating gluten-free bread once in a while?

Sure. Daily? No dice.

I won’t go into all of my issues with gluten-free bread here since I have written extensively about it HERE and HERE. But, I was rightly asked several times since the initial article came out about why I recommended people continue to eat cold cuts when they aren’t all that good for you. At the time, I didn’t have a good answer to that point aside from the notion that swapping the bread out for lettuce wraps was at least one step in the right direction.

For a while now that question haunted me partly because I ate cold cuts and probably wasn’t ready to give them up.

FOOD SOLUTIONS MAGAZINE / 27

N U T R I T I O N / S TO P E AT I N G C O L D C U T S

One of the most frequent aspects of this is eating cold cuts. With the rise of more organic and gluten-free brands, it’s become easier to use cold cuts as a way to quickly assemble lunch, but I’m now of the mindset that we should all reduce or stop eating cold cuts because there are other alternatives out there that make more sense for your health and wallet.

N U T R I T I O N / S TO P E AT I N G C O L D C U T S

nutrition

meats). But they shouldn’t make up the bulk of your diet every day for lunch.

Most of what we get here in the US is highly processed.

I have a real love of salami which stems from childhood and it’s only been in the past several months that I came up with a solution that I decided to share with you today that makes sense both from a health and wallet-conscious perspective.

REASONS TO CUT THE COLD CUTS OUT First of all, not all cold cuts are gluten-free. Checking to see if the brand you purchase bares a gluten-free label is important as many brands add all sorts of ingredients to make many of their products taste good (or at least like what you’re expecting). This can be especially problematic if you buy your meats from

Otherwise, I recommend cutting out cold cuts because they are loaded with sodium (though I’m not anti-salt at all… I just think you should get it from more natural sources like sea salt). They can contain all sorts of random flavorings and additives that help a mishmash of meat taste and look like it was carved straight from the animal from which it was sourced.

WHAT ABOUT THE ORGANIC BRANDS? Sure, better quality companies such as Applegate Farms (which was bought by Hormel who also produces Spam, for what it’s worth to you though I’m not making a comment here as to whether this is good or bad) may produce cold cuts which are of a higher quality, don’t use cattle exposed to growth hormones, and generally have fewer ingredients listed on the food label. But don’t kid yourself into thinking that these cold cuts aren’t processed… they are.

Yes, I realize that cold cuts are not all the same since some are incredibly processed (like bologna) and others are cured (like dried salami or other traditional cured

And another issue for some is that Applegate Farms is ridiculously expensive.

A typical 6 ounce package (so not even half of a pound) can run anywhere from

the deli counter and all products used on the slicing machines isn’t gluten-free.

28 / FOOD SOLUTIONS MAGAZINE / JANUARY-FEBRUARY ISSUE

nutrition

up all of those reduced packages and toss them in my freezer to cook up later).

Every Monday, I sauté up a pound of whatever I’m in the mood for, add my favorite spices (Real Salt’s Organic Natural Season Salt is amazing on beef), portion the cooked lot up into four or five servings and top my daily lunch salad with it.

N U T R I T I O N / S TO P E AT I N G C O L D C U T S

I know this might seem like a “duh” moment, but it was huge and life-changing for me. I finally kicked my addiction to eating lunch meat all thanks to that one person who rightly pointed out my own nutritional blind spot. It may have taken me a bit to get here, but I finally arrived and I’m very appreciative that I can share this one tip that could both improve your health and help your budget so that you can continue to buy better quality food to support your health.

Follow Jennifer on Facebook, Twitter, Pinterest and Instagram to stay up to date on the latest in gluten-free nutrition.

$4.59 to $6.59 depending on where you shop. When you do the math, that’s quite a pretty penny for less than a half-pound of meat.

Granted, I spent several months upgrading my lunchmeat to those from Applegate Farms and I will occasionally buy them now for times when I’m traveling, but that’s it. Lunchmeat is an occasional purchase for me because I found a better solution.

HERE’S MY SOLUTION Back to the person who asked me why I still recommended cold cuts years ago on my gluten-free bread post… well, I heard her and her words marinated in my brain for quite some time.

At the beginning of this year, I made a resolution to start buying more organic,

less processed foods. My commitment to this really started to kick in mid-year and part of the reason based on health and the other half was based on price especially since organic purchases do cost more. I’m always looking for creative ways to offset some of that (many of my tricks are compiled here in The Savvy Gluten-Free Shopper).

What I discovered is that 1 pound of ground, grass-fed beef or pastured chicken or turkey was actually a lot more cost-effective than getting less than a half of a pound of processed, organic cold cuts.

Sure it could cost you close to $9 or $10 per pound depending on how much your store (or farmer) charges, but it’s still less expensive. And if I get the meat on clearance because it’s a day or so away from it’s sell-by date, then it’s an even bigger score (and I’ll probably be the one to buy

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JENNIFER FUGO, MSC, CHC A FUNCTIONAL CLINICAL NUTRITIONIST AND THE FOUNDER OF GLUTEN FREE SCHOOL. SHE TEACHES GLUTEN-SENSITIVE WOMEN SIMPLE, SAVVY AND EMPOWERING STEPS TO GET HEALTHY. LIVING GLUTEN-FREE SINCE EARLY 2008 AFTER A GLUTEN SENSITIVITY DIAGNOSIS, SHE KNOWS WHAT IT’S LIKE TO FEEL OVERWHELMED BY THE COST AND SEEMINGLY COMPLICATED ASPECTS OF GOING GLUTEN-FREE. A SOUGHT-AFTER EXPERT, ADVOCATE & SPEAKER ABOUT HEALTHY, GLUTEN-FREE LIVING, JENNIFER HAS BEEN FEATURED ON DR. OZ, YAHOO! NEWS, EHOW, CNN, AND PHILADELPHIA MAGAZINE AND WAS THE HOST OF THE WOMEN’S GLUTEN-FREE HEALTH SUMMIT. SHE IS ALSO THE BEST-SELLING AUTHOR BEHIND THE GROUND-BREAKING BOOK “THE SAVVY GLUTEN-FREE SHOPPER: HOW TO EAT HEALTHY WITHOUT BREAKING THE BANK”.

INTRO / JANUARY & FEBRUARY

intro

Happy New Year! It’s time to lighten up and we have ideal recipes for doing just that. Our healthy, family-friendly recipes will make it easy to get everyone on board for lighter fare after the holiday festivities.

We can’t, however, forget Valentine’s Day is just around the corner, and when 14 February rolls around, we’re all going to want a sweet nibble to share with our special someone(s).

Our Valentine’s Day recipes are ideal for that occasion, but also for any time you need to express love through food.

Enjoy these dishes and enjoy your New Year in good health!

32 / FOOD SOLUTIONS MAGAZINE / JANUARY-FEBRUARY ISSUE

food

FA M I LY S T Y L E B R E A K FA S T

SMOOTHIE INGREDIENTS · 2 very ripe bananas, peeled · 2 cups frozen strawberries · 2 cups milk (dairy or plant based) · ½ cup orange or apple juice · 4 Tablespoons flaxseed meal DIRECTIONS

Divide mixture between 4 glasses and enjoy immediately.

RECIPE HIGHLIGHTS: · Fast · Nutritious · Feeds the family · Can be made dairy-free

Blend all ingredients on high in blender until smooth.

JANUARY-FEBRUARY ISSUE / FOOD SOLUTIONS MAGAZINE / 33

F O O D / F A M I LY S T Y L E B R E A K F A S T S M O O T H I E

W H EN YOU N EED A H E A LTHY, FILLING BRE A KFAST FAS T, THIS S M OOT H I E SAVES THE DAY. W I T H A F EW BAS IC N UTRI T I OUS I NGREDIEN TS , YOU CA N TOSS EVERYTHING I N T H E B L E N DER AN D HAV E B R EAKFAS T FOR FOUR I N A F EW M IN U TES.

FOOD / PERFECT PEACH ALMOND SMOOTHIE

food

PERFECT PEACH ALMOND

SMOOTHIE BRING SOME SUNSHINE TO YOUR BREAKFAST WITH THIS SWEET PEACH SIPPER. WITH ONLY A HANDFUL OF INGREDIENTS, THIS SMOOTHIE COMES TOGETHER IN NO TIME. THERE’S ENOUGH TO SERVE A FAMILY OF FOUR, OR YOU CAN HALF THE RECIPE FOR TWO. EITHER WAY, THIS IS GOING TO THE FRONT OF THE QUICK BREAKFAST RECIPE FILE!

INGREDIENTS

2 cups almond milk 1 cup vanilla almond yogurt • ½ cup apricot nectar • 2 cups chopped frozen peaches

Divide mixture between four glasses and serve immediately.

• •

RECIPE HIGHLIGHTS: Fast and easy Plant based protein • Serves the entire family • Excellent breakfast on the go • •

DIRECTIONS Add ingredients to blender and blend until completely smooth.

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AMERICA’S ORIGINAL CRAFT VODKA

My American vodka beats the giant imports every day.

Try American! It’s better.

F O O D / T W I C E B A K E D B R E A K FA S T P OTATO E S

food

T W I C E BA K E D

BREAKFAST POTATOES 36 / FOOD SOLUTIONS MAGAZINE / JANUARY-FEBRUARY ISSUE

P OTATO E S

BACON

this is an ideal recipe for a weekend brunch, but also for a make-ahead weekday breakfast. plan ahead and bake the potatoes the night before, prep completely according to recipe, except for the final baking in the oven. store the prepped stuffed potatoes in the refrigerator, well-covered, overnight, then do the final baking in the morning. you’ll have a fully loaded baked potato breakfast in 20 minutes!

4 medium baking potatoes (about 4 ounces each) • 4 slices bacon • 4 large eggs • 4 ounces cream cheese • 3 tablespoons milk • 2 tablespoons grated parmesan cheese • Salt and pepper to taste • 4 tablespoons sour cream • 3 tablespoons shredded cheddar cheese • 2 tablespoons fresh chives, chopped •

SOUR CREAM

DIRECTIONS Bake potatoes in oven for 40 minutes, or until tender. Alternatively, bake potatoes in microwave on your microwave oven’s setting for baked potatoes.

Cut cooled potatoes in half lengthwise and scoop out flesh, keeping skins intact. Place potato flesh in a bowl. Once all potatoes are scooped, set hollowed out skins aside and combine flesh with cream cheese, milk, parmesan cheese and salt and pepper; mash with potato masher until smooth.

Preheat your oven to 350F. Line a baking sheet with foil.

Fold bacon, eggs and sour cream into potato mixture. Reserve a small amount of bacon for sprinkling on top if desired.

Divide potato mixture evenly among potato skins and place them on a baking sheet. Top with shredded cheddar cheese, then bake at 350F for 15 minutes, until cheese melts and potatoes are warmed through.

Allow potatoes to cool slightly.

Garnish with crumbled bacon and chives.

While potatoes cool, cook bacon in a skillet over medium heat until crisp; drain on paper towels and set aside.

RECIPE HIGHLIGHTS:

Scramble eggs in a skillet over medium heat until desired doneness.

Set aside.

An entire meal in one dish Perfect for a hearty breakfast • Pair with a side salad for dinner • Can be made in advance • •

JANUARY-FEBRUARY ISSUE / FOOD SOLUTIONS MAGAZINE / 37

F O O D / T W I C E B A K E D B R E A K FA S T P OTATO E S

INGREDIENTS

food

BY ANDREA BEAMAN

C INN A M O N & N U T M EG S P I CED

FOOD / CINNAMON AND NUTMEG SPICED SQUASH SOUP

SQUASH SOUP

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*

ANDREA IS AN INTERNATIONALLY RENOWNED HOLISTIC HEALTH COACH, EDUCATOR AND NATURAL FOODS CHEF. NAMED ONE OF THE TOP 100 MOST INFLUENTIAL HEALTH AND FITNESS EXPERTS OF 2012, SHE IS ALSO A RECIPIENT OF THE NATURAL GOURMET INSTITUTE’S AWARD FOR EXCELLENCE IN HEALTH-SUPPORTIVE EDUCATION AND A HEALTH LEADERSHIP AWARD FROM THE INSTITUTE FOR INTEGRATIVE NUTRITION. GET DELICIOUS HEALTHY RECIPES, HEALTH INFORMATION AND INVITATIONS TO UPCOMING EVENTS AND PROGRAMS BY JOINING ANDREA’S EMAIL LIST HERE AND FOLLOWING HER ON FACEBOOK, TWITTER, YOUTUBE, INSTAGRAM AND PINTEREST.

food

GINGER

CINNAMON

INGREDIENTS 2-3 tbsp. grass-fed butter 1 onion, peeled and diced • 4 cups butternut squash, peeled and cubed • 1 tsp. Real sea salt • 3 inches, ginger peeled and chopped • 1 tsp. organic ground nutmeg • 1 & 1/2 tsp. ground cinnamon • 4-5 cups duck stock, water or milk • •

ONION

DIRECTIONS In a soup pot on medium high heat, sauté onion and squash in butter for 3-4 minutes. Add sea salt, ginger, nutmeg and cinnamon.

Add stock and bring to a boil.

Cover and reduce heat to simmer for 15 minutes.

Put all ingredients into a food processor or blender and puree. Add soup back to the pot and season with more salt if needed. Enjoy!

JANUARY-FEBRUARY ISSUE / FOOD SOLUTIONS MAGAZINE / 39

FOOD / CINNAMON AND NUTMEG SPICED SQUASH SOUP

NUTMEG

Pure and simple ingredients come together in this simple soup that will delight your taste buds and nourish your body!

This is a perfect winter dinner.

Leftovers make a great take along lunch, too!

food

NUTTY

By Dr. Vikki Petersen, HealthNOW Medical

FOOD / NUTTY GREEN RICE

GREEN RICE I’m always looking for ways to elevate the carb-rich dishes patients desire to a healthier status. This easy, tasty dish does just that. First you begin with a healthy version of rice, black rice is the best, but brown rice is next in line. Try to stay away from the white, highly refined rice. It’s important to place rice in a sieve and rinse it very well under cold water to remove the excess starch before cooking it.

Rice takes a while to cook, therefore it gives you time to see what’s lurking in the vegetable drawer. I’ve given some suggestions below under “Ingredients” but the idea is to add a nice variety of healthy veggies (raw, or lightly steamed/sautéed) to ramp up the health value of this meal.

What’s fun is to add what you have on hand which makes the variety of this dish almost endless.

Beans are something that protect against disease and extend life expectancy, so any excuse to add beans to a meal is a great idea.

This particular dish is very well suited to an addition of healthy beans. Enjoy!

INGREDIENTS 1 cup organic brown basmati or black rice, well rinsed.

• 2 cups water • ¼ to ½ tsp. salt • ½ cup organic almonds • 1 bunch organic parsley • 1 clove garlic • 1½ Tbsp. lemon juice* (or substitute rice wine vinegar – 1 Tbsp.)

• 1½ Tbsp. organic olive oil • ½ organic cucumber, diced • Salt and pepper to taste [Optional: chopped olives, organic red or yellow pepper, chopped green onion and/or red cabbage can all be added to bring more nutrition into this dish, not to mention color! Another option is rinsed cooked beans such as black beans, garbanzo beans or cannellini.]

•

CASHEWS

ALMONDS

DIRECTIONS Add water and rice into rice cooker. When done, add salt and allow to cool.

PARSLEY

While rice is cooking, blend almonds, parsley, garlic, and oil in a food processor. When rice is cool, stir with nut mixture, add salt and pepper to taste. Place

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cucumber, other vegetables and beans over top of the rice and stir.

Buon Appetito!

FOOD / NUTTY GREEN RICE

JANUARY-FEBRUARY ISSUE / FOOD SOLUTIONS MAGAZINE / 41

food AVO CA D O O I L

F O O D / S P I C E D R OA S T E D V E G E TA B L E S W I T H L E M O N

SPICE D

ROASTED VEGETABLES WITH LEMON PINK PEPPERCORNS

INGREDIENTS 4 whole small beets 4 whole large carrots • 1 onions • 4 small potatoes • 2 whole garlic heads • 3 tablespoons avocado oil • 2 whole lemons, sliced • 2 cinnamon sticks • 3 bay leaves • ½ tablespoon pink peppercorns • 1 teaspoon coarse sea salt

Peel and quarter onion; add to bowl with other vegetables.

• •

B AY L E AV E S

Rub the outside of the garlic heads to remove lose skin, then cut tops only off garlic and place whole heads in bowl with other vegetables.

Drizzle oil over vegetables and toss to coat.

DIRECTIONS

Pour vegetables onto pan, then top with lemon slices, cinnamon sticks, bay leaves, peppercorns and salt.

Preheat your oven to 400F. You will need a large baking dish or a large sheet pan with sides.

Roast until vegetables are tender when pierced with a fork, about 35-45 minutes.

Remove tops from beets and scrub beets; quarter them; place in large bowl.

Remove peppercorns, lemon slices, bay leaves and cinnamon sticks; discard.

Scrub carrots, remove tops and ends, cut in half lengthwise or into thirds; place in bowl with beets.

Toss vegetables, add more salt if needed, and serve.

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F O O D / S P I C E D R OA S T E D V E G E TA B L E S W I T H L E M O N

JANUARY-FEBRUARY ISSUE / FOOD SOLUTIONS MAGAZINE / 43

food

LEMONY

BAKED FISH WITH HERBS FOOD / LEMONY BAKED FISH WITH HERBS

BY ANDREA BEAMAN

Fish is such a light and quick meal to make on any night of the week. In cooks in no time and needs only a few ingredients for accent. These fillets bake in the oven in under 15 minutes!

INGREDIENTS · 1 pound Dover sole or flounder fillets · 1 tbsp. each dill, parsley and oregano

· 2 tbsp. butter (or olive oil) · Sea salt · Freshly ground black pepper · 1-2 large lemons, sliced into thin rounds

fillet. Squeeze any remaining lemon pieces and juice onto the fish.

Bake 10-12 minutes, or until fish is light and flaky.

DIRECTIONS Preheat oven to 375.

In a 9×12 shallow baking pan lay fish fillets.

Season with salt and pepper.

Place fresh herbs, and thinly sliced pieces of butter on top of fish fillets.

Lay 2-3 lemon slices on top of each

44 / FOOD SOLUTIONS MAGAZINE / JANUARY-FEBRUARY ISSUE

ANDREA IS AN INTERNATIONALLY RENOWNED HOLISTIC HEALTH COACH, EDUCATOR AND NATURAL FOODS CHEF. NAMED ONE OF THE TOP 100 MOST INFLUENTIAL HEALTH AND FITNESS EXPERTS OF 2012, SHE IS ALSO A RECIPIENT OF THE NATURAL GOURMET INSTITUTE’S AWARD FOR EXCELLENCE IN HEALTH-SUPPORTIVE EDUCATION AND A HEALTH LEADERSHIP AWARD FROM THE INSTITUTE FOR INTEGRATIVE NUTRITION. GET DELICIOUS HEALTHY RECIPES, HEALTH INFORMATION AND INVITATIONS TO UPCOMING EVENTS AND PROGRAMS

BY JOINING ANDREA’S EMAIL LIST HERE AND FOLLOWING HER ON FACEBOOK, TWITTER, YOUTUBE, INSTAGRAM AND PINTEREST.

Your takeout has been lonely too long.

Is that restaurant or take out soy sauce gluten-free? Usually no — and often, there’s no way to tell. But now with San-J’s convenient Tamari To Go travel packs, it’s easy to bring your favorite gluten-free taste with you anytime!

Eating in or taking out — for sushi, tofu, fresh spring rolls, or as a delicious alternative to salt — you never need to be without the rich gourmet flavor of San-J’s famous organic Tamari soy sauce! ©2016 San-J International, Inc. www.san-j.com

Gluten-free is now hassle-free.

food

FA S T, E A S Y, H E A LT H Y WA R M

F O O D / F A S T , E A S Y, H E A LT H Y W A R M C H I C K E N S A L A D B O W L

CHICKEN SALAD BOWL When there’s no time to cook dinner, run out for a rotisserie chicken and put together this warm chicken salad. Everyone will feel satisfied, you’ll feel happy you got dinner on the table and there’s zero cooking involved!

SERVES 4 (WITH CHICKEN LEFT OVER FOR ANOTHER MEAL) INGREDIENTS · 1 rotisserie chicken · 8 cups salad greens · 1 red onion · 8 cherry tomatoes · 4 strips cooked bacon, crumbled optional · 4 hardboiled eggs, optional · Your favorite gluten-free salad dressing

46 / FOOD SOLUTIONS MAGAZINE / JANUARY-FEBRUARY ISSUE

DIRECTIONS Carve rotisserie chicken, allowing 4 – 5 ounces per person. Set aside.

In each of 4 large salad bowls, place 2 cups greens, several slices of onion, 2 cherry tomatoes, 1 strip bacon, 1 quartered hardboiled egg.

Top with salad dressing of your choice. *Be sure the rotisserie chicken you select is gluten-free!

food

PROSCIUTTO FOOD / PROSCIUTTO WRAPPED PEARS WITH BLUE CHEESE

W R A P P E D P E A R S W I T H B LU E C H E E S E

When you need a quick no-cook appetizer, or even an afternoon snack that’s healthy and balanced, the combination of salty prosciutto, sweet juicy pears and pungent blue cheese will satisfy!

SERVES 8 AS AN APPETIZER.

DIRECTIONS

INGREDIENTS

Place one teaspoon of the blue cheese on each pear wedge and wrap in a half slice of prosciutto.

· 2 pears, washed, dried and each cut into 8 wedges (remove core) · 8 slices of prosciutto (or you may substitute deli ham) cut in half · 4 tablespoons blue cheese

Secure with a toothpick and chill until serving.

Optional garnishes: fresh ground black pepper, a drizzle of olive oil or a sprinkling of fresh herbs. *Be sure the blue cheese you select is gluten-free.

48 / FOOD SOLUTIONS MAGAZINE / JANUARY-FEBRUARY ISSUE

Click here to get your copy now!

B R E A K FA S T / B R E A K FA S T W I T H B E N E F I T S : A N E W WAY TO LO O K AT G R A N O L A

breakfast

BREAKFAST WITH BENEFITS: A NEW WAY TO LOOK AT GRANOLA F E AT U R I N G SHE IS FRENCH GLUTEN-FREE GRANOLA.

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In fact, did you know granola can help you: • Fight inflammation • Boost immunity • Battle the aging process • Repair damaged skin cells • Increase your libido GRAN OL A H AS COME A LONG WAY! You probably guessed we’re not talking about ordinary sugar-laden bags of oat clusters. Debuting in January, She is French granolas are the answer to every woman’s breakfast dilemma – as well as some health issues.

At a mere 140 calories or less per portioned 2-ounce serving, the three debut flavors of She is French granola nurture the feminine energy and joie de vivre that embodies French culture.

Just in time for the New Year the line is available at Colette in Paris, Le Moulin Café in New York City and Bar Bucha Elixors in Westport, Connecticut. If you’re not in any of those fabulous locales, you can easily have the granola delivered right to you via their website.

Each of the She is French granola flavors are geared towards women and their bodies, offering various health and beauty benefits. Founder, Agathe, developed the flavors to reconcile her French roots and American lifestyle so she could lead a healthy and fulfilling life. Alba, Karine and Lauren each serve their own purpose, from increasing the libido, to combating inflammation and healing the body mind and soul.

Starting with a base of gluten-free oats, olive oil and raw honey, each of the three unique blends offer nourishing benefits from natural ingredients.

B O O ST IMMUNITY AND BAT T L E TH E AG ING P R O C ESS W ITH LAU REN. This blend contains Matcha, Walnut and Ginger and is bursting with vitamins, minerals and antioxidants. Lauren heals and rejuvenates the body and mind.

H OW TO E NJ OY SH E IS FRE NC H G RANO L A AND REAP TH E H E ALTH Y BE NE FITS: • Pair with your favorite unsweetened dairy- or dairy-free yogurt • Top your favorite healthy cereal with a few spoonsful to add interest to your usual breakfast • Enjoy with a side of fresh in-season fruit • Add some to your next batch of gluten-free muffins • Top a salad with a few spoons • Sprinkle some over your next slice of avocado toast • Garnish your green smoothie • Make granola cookies! (Get the recipe on page 52) ABO UT SH E IS FRE NC H: She is French, the pro-woman brand of all-natural granola made with gluten-free oats, embraces all things feminine. For more information on She is French, please visit www.sheisfrench.com.

IN C R E ASE L IBIDO AND ST R E N GTH W ITH A LBA. Combining exotic flavors of Maca, Almond and Coconut, this blend is packed with nutrient-rich ingredients, and has a sensual and aphrodisiac flavor.

TA M E IN FL AMMATIO N AND R E PA IR DAMAG E D SKIN C E L L S W IT H KA RIN E. Turmeric, Cashew and Cranberry are the key ingredients in this blend. Turmeric is beneficial for combating inflammation in all areas of the body while remodeling damaged skin cells.

JANUARY-FEBRUARY ISSUE / FOOD SOLUTIONS MAGAZINE / 51

B R E A K FA S T / B R E A K FA S T W I T H B E N E F I T S : A N E W WAY TO LO O K AT G R A N O L A

I S YOU R BR EAK FAST B OW L B ORING? I S I T L I VIN G U P TO YOUR STA NDA R D O F A HE A LT HY M EAL? These are two common complaints about that so-important first meal of the day. But breakfast doesn’t have to be boring or unhealthy. In fact, it can be exciting and nourishing. What’s more, it can be convenient!

food

FOOD / GRANOLA COOKIES

COCONUT SUGAR

GRANOLA COOKIES FEAT U R I NG S HE I S FR EN CH G RAN O L A INGREDIENTS · ½ cup olive oil · ½ cup coconut sugar · 1 large egg · 1 teaspoon vanilla extract · 1 cup gluten-free all-purpose flour · ½ cup almond flour · 2 cups She is French granola · Up to ½ cup of dried cranberries or other dried fruit, nuts, or seeds as desired (optional)

Cool cookies completely on pan, then transfer to a serving tray.

Store in a sealed container up to 3 days at room temperature, or a week in the refrigerator.

WHICH SHE IS FRENCH GRANOLA WILL YOU USE? Lauren with Matcha, Walnut and Ginger.

DIRECTIONS

Alba with Maca, Almond and Coconut.

Preheat oven to 350F and grease a cookie sheet; set aside.

Karine with Turmeric, Cashew and Cranberry.

Stir all ingredients together and scoop onto prepared pan.

Bake 10 minutes, until set.

Read about the health benefits of all 3 and learn about She is French granola beginning on page 50!

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ALMOND FLOUR

use your favorite glutenfree all purpose flour blend to make delicious granola cookies for a quick breakfast or snack!

FOOD / GRANOLA COOKIES

JANAUARY-FEBRUARY ISSUE / FOOD SOLUTIONS MAGAZINE / 53

H E A LT H Y N E W Y E A R

Healthy New Year

With every New Year, we hear “New Year, New You”, but what does that mean?

For many it means cutting out bad habits, making resolutions to lose weight or to stop smoking.

Whatever the New Year means to you in terms of health, we hope to get you started on the right track with some special tips from our experts.

First, let’s just agree sugar is not good for us on a regular basis. The research is abundant and we all know we just feel (and look!) better when we reduce refined sugar intake.

So, to help you do just that, we have top tips on quitting the white stuff. And yes, we all love an occasional treat, so we don’t mean you should never indulge.

The key when it comes to a sugar-filled indulgence is occasional.

Next, it’s time to detox your bedroom for a better night’s sleep. If you’re looking to lose weight, you must get your sleep cycle corrected. Read on for these useful tips that will get you off to a healthy fresh start for 2017!

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sugar

S U G A R / K I L L I N G YO U R S E X D R I V E O N E B I T E AT A T I M E

BY MARK HYMAN, MD

K IL L ING YOU R SEX DRI VE

ONE B I T E AT A TIME I T ’S A L L ABOU T H O RM O N ES .

Our hormones don’t operate in a vacuum. They are interconnected, performing like a big musical symphony. When one becomes out of balance, others are sure to follow.

Sex hormones, healthy blood sugar, and insulin balance are more intimately linked than you might think. Spikes in insulin, and the insulin resistance that results from eating too much sugar and flour, can lead to acne and irregular menstru-

al cycles and can make women lose hair where they want it and grow hair where they don’t. Men with blood sugar imbalances have trouble getting or maintaining erections and often get “man boobs.”

We’ve somehow thought these and other symptoms become normal as we age.

They don’t. Libido-crashing mood disorders in women and men reaching for a “little blue pill” do not need to be a part of the aging process.

JANUARY-FEBRUARY ISSUE / FOOD SOLUTIONS MAGAZINE / 55

S U G A R / K I L L I N G YO U R S E X D R I V E O N E B I T E AT A T I M E

Rebalancing your hormones could be as simple as what you put on your fork.

BAD H A BI T S A R E BA D N E WS .

Bad habits such as drinking and smoking, exposure to environmental toxins, and being chronically stressed all diminish sex hormone balance.

Yet, the biggest culprit that continually knocks sex hormones out of balance is sugar in all its many forms (including all flour products), which raises insulin and creates a hormonal domino effect. Once you understand how insulin can impact other hormones, you begin to connect the dots about how excessive sugar can wreck your sex life.

5 SURPRISING WAYS SUGAR LOWERS LIBIDO 1. S U GA R LOWE RS TESTOST E R ONE .

In men, insulin resistance brought on by excessive amounts of sugar drives down testosterone, the hormone responsible

for numerous functions including sexual well-being.

Sex drive and sexual function take a big hit. Decreased muscle mass and more belly fat are also repercussions of low testosterone in men. That excess body fat can increase levels of the hormone estrogen, leading to low sex drive and trouble getting erections.

In a study published in Clinical Endocrinology, where 74 men of varying ages underwent an oral glucose tolerance test, researchers found glucose (sugar) induces a significant reduction in total and free testosterone (T) levels.

Testosterone isn’t just a guy’s hormone.

Imbalanced levels of this hormone in women can reduce desire, increase body fat, lower muscle mass, and create a fuzzy memory.

2 . S U GAR C RE ATES L E P T IN RESISTANC E .

Leptin puts the brake on your appetite.

This hormone tells your brain to stop eating.

When you eat a lot of sugar, processed foods, and flour, leptin doesn’t work anymore. Fat cells continue to produce leptin, but your brain doesn’t “hear”

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its call and eventually becomes leptin resistant. I often see insulin resistance and leptin resistance go hand in hand with my patients.

Leptin also monitors sexual behavior.

One study in the journal Clinical Endocrinology looked at three groups of men and found those with higher leptin levels— most likely due to leptin resistance—also had significantly higher body mass index (BMI) and lower levels of testosterone.

So, now you have insulin resistance, leptin resistance, and lower testosterone. Can you begin to see how this spells trouble for your sex drive?

3 . SUG AR RE DUC ES GROWTH H O RMO NE (G H ) P ROD UCTI ON .

Growth hormone (GH) is your “fountain of youth” hormone that you mostly produce during deep sleep. Secreted by the pituitary gland, GH improves muscle mass, helps your body utilize fat, and helps maintain optimal libido.

Reduced muscle mass, increased abdominal obesity and risk for Type 2 diabetes, and lower libido are hallmark symptoms of GH deficiencies.

Researchers find a direct link between GH, insulin levels, and sexual function.

S U G A R / K I L L I N G YO U R S E X D R I V E O N E B I T E AT A T I M E

TESTOSTERONE MOLECULES

Studies show insulin reduces your body’s ability to make growth hormone (GH), altering testosterone levels and reducing libido.

4. SU GAR M AK ES YO U T IRE D. Sugar and other high-glycemic carbohydrates will increase your blood sugar, leading insulin to pull it back down. Insulin usually over-compensates, pulling your blood sugar down too low and leading to hunger, cravings, and fatigue. That’s one way to explain how that big bowl of pasta knocks you out of the mood.

Sugar makes you tired in other ways, too. Orexin is a neurotransmitter that regulates eating behaviors, wakefulness, and arousal.

A study published in the journal Neuron found amino acids (protein) increase orexin neurons and boosted alertness.

Excessive sugar, on the other hand, decreased orexin, contributing to fatigue and drowsiness.

5 . S U GAR T R I GG E RS ST R ES S AND A NX I ET Y. Excessive amounts of sugar have an interesting effect on the body, simultaneously leaving you tired but also wired. Why is it that you eat a big piece of chocolate cake

Sex hormones, healthy blood sugar, and insulin balance are more intimately linked than you might think.

RE BAL ANC ING YO UR SE X H O RMO NES If you suspect sex hormone imbalances, ask your doctor to test them. Males should test total and free testosterone.

Females should test follicle stimulating hormone (FSH), luteinizing hormone (LH), Dehydroepiandrosterone sulfate (DHEA-S), estradiol, progesterone, free testosterone, and sex hormone binding globulin.

and feel full, yet an hour later, you crave another piece, even though you know it makes you feel crummy?

Rebalancing these hormones could be as simple as what you put on your fork.

Food is information that controls your gene expression, hormones, and metabolism.

That’s the feeling of your blood sugar crashing, leading to hunger, cravings, brain fog, and a definite not-in-the-mood feeling. Those blood sugar imbalances often trigger mood swings, depression, and anxiety.

Choose low-glycemic, real foods, including fresh vegetables, fruits, legumes, non-gluten grains, nuts, seeds, and high-quality animal protein.

High insulin levels also exacerbate chronically elevated levels of cortisol, your stress hormone. When the two hormones stay elevated long after they should taper down, they perform as a team to break down muscle mass, store fat, and dampen libido. Overall, it’s not a pretty picture.

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If you would like to learn how to get rid of sugar and processed foods and improve your sex life, I encourage you to consider joining my 10-Day Detox Diet Challenge.

Wishing you health and happiness, Mark Hyman, MD

S P E C I A L D E T O X / D E T O X T H E S E 3 T H I N G S I N Y O U R B E D R O O M T O I M P R O V E S L E E P A N D Y O U R H E A LT H

special detox

B Y D R . H E AT H E R PA U L S O N , N D , FA B N O , R Y T

D E T OX THESE 3 THINGS I N YOU R B ED R OOM TO I M PR OV E S L EEP A ND YO UR H EALTH

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T HE FI R ST DE TOX S EC RE T IS …

LEAV E T H E T EC H N O LO GY O U TS I DE T H E BEDR OOM .

It’s so common to have a TV in the bedroom. Not only that but our phones, tablets, e-readers all seem to carve out some space in our sleep sanctuary. The light that is emitted from these devices disrupt melatonin production, reduce deep sleep, and re-activate the brain. All of these reasons make it harder to fall asleep.

Not only that, but wireless devices such as cell phones emit EMFs or radiation. · Cell phones emit more radiation when they are seeking out a signal versus when

they are in use. That means that when it’s sitting on your nightstand, it has a higher level of radiation then when it is in use.

To reduce EMF exposure, it’s best to keep cell phones and other wireless devices out of the bedroom.

T HE S ECO ND DE TOX SEC RE T IS… R E T HIN K SL E E PING ME DICAT IO N S .

Of course you don’t want to change any medications or add new supplements without talking to your doctor! But even over the counter sleep medications can impair how well your liver detoxes other toxic exposures. Some of my favorite sleep aides are Melatonin, Sleepy Time

Tea by Celestial Seasonings, and Passionflower + Schisandra glycerite.

TH E TH IRD DE TOX SECRET I S… TO DE-C LUTTE R AND B ECOME A MINIMAL IST. When you de-clutter and make your bedroom a minimalist sleep sanctuary you reduce the number of things that need to be cleaned. This has two benefits. One benefit is that you don’t need as many cleaners to clean less stuff. The second benefit is that there are less things for dust to pile on to. Remember, dust contains heavy metals, pesticides, and herbicides.

So the more we can avoid dust, the less toxic exposures we are getting.

JANUARY-FEBRUARY ISSUE / FOOD SOLUTIONS MAGAZINE / 61

S P E C I A L D E T O X / D E T O X T H E S E 3 T H I N G S I N Y O U R B E D R O O M T O I M P R O V E S L E E P A N D Y O U R H E A LT H

Want to know three secrets behind improving your sleep and your health? Detox these three things in your bedroom, and you will be on your way to a better night’s sleep.

CHECKLIST

What's Hiding in Your Bedroom?

You may be sleeping with these toxins: Flame retardant Fragrance Endocrine disruptors Toxic mattress Pesticides Heavy metals

Press board furniture Chemical-laden clothing Light pollution EMFs Formaldehyde

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Add

Essential oils Organic sheets Dusting regularly Non-toxic mattress Blackout curtains Real wood furniture Organic, locally-sourced clothing Natural sleep remedies and teas Softer lights

Pitch

Bedside cell phone Bright lights Fragrance Dust Pressboard furniture Wrinkle-free sheets Clothing treated with pesticides, anti-fungals and dyed with toxic chemicals Dryer sheets that fragrance your sheets with chemicals

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food

RED WINE

SORBET

INGREDIENTS · 3 cups water · ¾ cup sugar · 1 ½ cups your favorite red wine

FOOD / RED WINE SORBET

DIRECTIONS Over medium-high heat in a saucepan, bring water and sugar to a boil; stir occasionally as the mixture warms.

Remove water/sugar mixture from the heat and add wine; stir.

Pour liquid into an 8 or 9-inch square pan or casserole dish, cover and freeze until firm, about 4 hours.

Stir the mixture every hour and return to freezer.

Once mixture is frozen firm, remove from freezer and break into large chunks. Place the frozen chunks in your food processor and pulse several times to break up the chunks.

64 / FOOD SOLUTIONS MAGAZINE / JANUARY-FEBRUARY ISSUE

MAKES 4 CUPS.

Turn processor on and process until mixture is smooth, stopping the processor and scraping down sides as needed.

Pour the mixture back into the pan you froze it in and return to freezer for 3 hours. Spoon into dessert dishes or wine glasses to serve. Store extras in freezer, covered, up to 1 month.

NEW 100% GLUTEN FREE. 100% THE VODKA. Introducing THE Vodka, now also available in gluten free. Harvested from our fertile corn and buckwheat fields, the result is a gluten-free vodka, crafted from our fields to your glass.

92 POINTS Beverage Testing Institute Rating

SAVOR STOLI® RESPONSIBLY. Stolichnaya® Gluten Free Premium Vodka. 40% Alc/Vol. (80 proof).

Distilled from Corn and Buckwheat. Stoli Group USA, LLC, New York, NY. ©2016. All rights reserved. ® - registered trademarks of ZHS IP Americas Sàrl or Spirits International B.V.

food

EASY BROWNIES W I T H I C E C R E A M & S T R AW B E R R I E S INGREDIENTS

to package directions.

· 1 package Enjoy Life Foods gluten-free brownie mix · Fresh strawberries · Vanilla ice cream or dairy-free frozen confection of choice

Divide mix evenly between individual oven-safe tart dishes that are lightly greased.

Bake 15 minutes, or until center of brownies is just set.

DIRECTIONS

FOOD / RED WINE SORBET

Prepare brownie mix according

66 / FOOD SOLUTIONS MAGAZINE / JANUARY-FEBRUARY ISSUE

Cool brownies completely, then top with ice cream and berries to serve.

Number of servings varies depending on size of individual tart dishes used. We recommend using six individual baking dishes.

food

FO O D / 1 0 M I N U T E VA L E N T I N E F R U I T K E BA B S

10 MINUTE VA L E N T I N E FRUIT KEBABS IN MERE MINUTES, YOU’LL HAVE A TRAY OF HEALTHY FRUIT KEBABS THAT WILL STEAL EVERYONE’S HEART! ANY FRUIT THAT IS FIRM ENOUGH TO CUT OUT INTO A SHAPE WILL WORK HERE, BUT WATERMELON AND STRAWBERRIES ARE PERFECT FOR THIS PINK AND RED HOLIDAY!

INGREDIENTS · Several strawberries, quantity varies depending on how many kebabs you are making · 1 small (personal size) watermelon

S P E C I A L E Q U I P M E N T:

DIRECTIONS

· Small heart shaped cookie cutter · Wooden skewers

Wash, dry and remove green caps from strawberries.

Cut sides of berries off, so that berries are not quite cut in half and you are able to take two sides from each berry.

Use small heart shaped cookie cutter to cut hearts from the berry sides.

Slice sections of watermelon the same thickness as the berry sides, then cut heart shapes from the watermelon slices.

Skewer the berry and melon hearts as shown.

Place skewers on a plate and cover and refrigerate until ready to serve.

68 / FOOD SOLUTIONS MAGAZINE / JANUARY-FEBRUARY ISSUE

DISCLAIMER / JANUARY & FEBRUARY

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 health-care 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 for them.

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70 / FOOD SOLUTIONS MAGAZINE / JANUARY-FEBRUARY ISSUE

© COPYRIGHT 2017 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.

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