by Toby Amidor in Healthy Tips, September 19, 2013
by Toby Amidor in Food News, May 14, 2010
Whether you’re looking for a gluten-free pasta, trying to eat more whole grains or experimenting with ancient grains, you can find all kinds of alternative pastas lining market shelves these days. Here’s a quick primer.
Quinoa is a high protein whole grain (technically, it’s a seed) that has become very popular. The grain provides hefty doses of B-vitamins, potassium, magnesium, selenium, iron and zinc. Quinoa pasta has a nutty flavor and a dense consistency. Although quinoa is gluten-free, the pasta can be blended with other flours, including whole wheat flour, so be sure to read labels carefully.
by Dana Angelo White in Food Safety, Healthy Tips, April 30, 2009
In this week’s nutrition news: Check Twitter and Facebook before your next visit to the farmers’ market, food allergy testing to be standardized and meet the White House pastry chef.
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Nut allergies are serious business. Millions of Americans have them. Not only can reactions be life-threatening, but it’s tough even knowing which foods contain nuts these days. Even if you’re not allergic, it’s good to know the basics to keep dinner guests, kids and your co-workers safe.
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