“Guess what I found?” I was visiting my mom and we were sitting and chatting after a nice lunch. She came into the room with a box of cookies in her hands. “Gluten-free fig newtons,” she said. “Want to try one?” About 10 years ago several of us in the family went gluten-free as a result of sensitivity to gluten. At that time there were limited gluten-free products on the market and they were only available in health food stores. So finding something like a fig newton we can enjoy is pretty exciting!

Things have changed drastically over the last decade. As more people have realized the impact of gluten on their health, the market has responded. In addition, misconceptions about the purpose of a gluten-free diet have emerged. In this issue we have included information on the history of gluten, how to know if you need to eat gluten-free, how to watch for gluten in your diet, and how to heal your gut once you decide to be gluten-free.

“A simple acronym to remember the primary gluten containing grains is BROW – Barley (includes malt), Rye, Oats, and Wheat,” says Dr. Brian Walsh in our gluten-free feature article Where is Gluten Hiding? Transitioning to a gluten-free diet can feel overwhelming at first. However, we are fortunate to have experts in our area that can help diagnose and guide those that are symptomatic. We also have restaurants and products that support a gluten-free lifestyle. We have highlighted them as well as in the guide. Please call on them if you have questions.

Also this month we bring you quick and cool vegan smoothie recipes to try. In our Wisewords column, James Gormley, leader and advocate for natural health, shares why the natural health movement must protect itself. Discover 10 foods to make your dog’s coat glow. Then be inspired by some of our current ‘crop heroes’ that are striving to create a safer and healthier environment. I hope this issue helps with ideas for a healthy summer.

 

Happy 4^th of July!

Kris Urquhart, Publisher