Tag Archives: gluten
Posted on September 8th, 2014 by in Healthy Living, Nutrition, Studies, News, and Trends

The Case for Low Carbs and High Fats

A Q&A with David Perlmutter, MD David Perlmutter, MD, is a board-certified neurologist and author of the New York Times best-seller Grain Brain, which maintains that even healthy carbs like whole grains can cause dementia, ADHD, anxiety, chronic headaches, depression, and other illnesses. He answered our questions about his controversial outlook on healthy eating. Q […]

read →
Posted on January 7th, 2014 by in Healthy Living, Nutrition

Eating Your Way to Good Health

It wasn’t until I became interested in yoga that I realized that good nutrition and healthy eating habits are necessary in order to achieve a balanced lifestyle. During my most recent trips to Kripalu, I’ve spent less time focusing on asana and meditation, and more time seeking out programs that can help me build a […]

read →
Posted on December 28th, 2013 by in Healthy Living, Nutrition, Studies, News, and Trends

Gluten and Your Gut

More and more doctors are looking at food sensitivities, not just full-blown allergies (think peanuts or shellfish), as a way to understand chronic digestive problems and irritable bowel syndrome. Ninety percent of all food-related allergic reactions in the United States come from just eight foods. They are milk, eggs, wheat, soy, fish, shellfish, peanuts, and […]

read →
Posted on October 4th, 2013 by in Kripalu Kitchen

Kripalu Recipe: Gluten-Free Cinnamon-Raisin Bread

Gluten (the protein found in wheat, rye, and barley) is a common trigger for digestive issues and is often linked to auto-immune conditions. With so many people trying the experiment of eating gluten-free these days—and noticing improvements—alternative ingredients like those in this recipe are now easy to get your hands on. This week’s Kripalu Recipe […]

read →
Posted on June 24th, 2013 by in Nutrition

5 Tips for Going Gluten-Free

Shannon Sexton, guest blogger Thinking about going gluten-free? The prospect can be daunting at first. It can be a challenge to find gluten-free dishes in restaurants, and cooking at home requires some creativity. But everyone can benefit from ditching gluten grains like wheat, barley, and rye and incorporating more nutritious grains like quinoa, millet, and […]

read →
Posted on March 1st, 2013 by in Kripalu Kitchen, Nutrition

A Vegan, Gluten-Free Breakfast with Quinoa

Beginnings are so important—and what better way to start the day than with a breakfast that fuels your vitality? This week, we offer you a vegan, gluten-free breakfast option. Combine it with a warm herbal, white, or green tea, and breathe and relax into the new day. Here’s what Kripalu faculty member John Bagnulo has […]

read →
Posted on February 19th, 2013 by in Nutrition, Studies, News, and Trends

Gluten-Free for All?

For years, the medical community as a whole has resisted recommending a gluten-free diet to patients who have not tested positive for celiac disease, a digestive ailment that damages the small intestine and interferes with absorption of nutrients as a result of eating gluten, a protein in wheat, rye, and barley. At the same time, […]

read →
Posted on December 28th, 2012 by in Kripalu Kitchen, Nutrition

The Nutritional Benefits of Grains

Grains have a wealth of benefits to offer, from fiber to plant proteins to phytonutrients and B vitamins. There is a caveat, however. You can only reap these benefits if you’re eating whole grains.

When grains are refined (a process in which the outer bran and inner germ are removed), they can be made into a wide variety of cheap foods that will last almost indefinitely, but deliver few nutrients. Refined grains act more like sugar in the body, which may make them easy to overeat. But as you make the switch to whole grains—and become more attuned to what real foods taste like—you can savor the fullness of a whole grain right down to the flavor of its germ. Your body, and your taste buds, will thank you.

You may have heard a lot about gluten lately, the protein responsible for the wonderful chewy texture of breads and other baked goods. It’s true that many people are sensitive to gluten, which has helped spark a deep exploration of gluten-free grains like millet and amaranth, and alternative sources for flour, like coconuts and garbanzo beans. But for the majority of us who digest gluten well, wheat, rye, and other whole grains with gluten remain a wonderfully healthful choice.

With a bit of inspiration and a willingness to get creative, it’s easy to tune into the allure of whole and gluten-free grains, and discover the ones you love best.

read →