Dr. William Davis writes, "Modern grains are silently destroying your brain." That's right, a credible doctor told the public that wheat is killing us. Stephen Yafa argues that Davis' Wheat Belly misinformed the public about wheat: it is not the grain itself that is bad for us, but rather how the grain is processed.
#GlutenFreeProblems? I have them too. For seven years, I have been on a gluten-free diet thanks to years of health issues and finally, a diagnosis of celiac disease. Though there are a lot of people who now require a gluten-free diet, there are still many people who just won't understand the weird things we go through.
If your doctor turned to you one day and diagnosed you with a dietary condition that research suggests doesn't exist, for which there was no objective laboratory test, and for which treatment would cost your household thousands of dollars per year, while raising your fat and calorie intake with no measurable health benefits, would you say yes? I wouldn't.
The G word is almost as bad as the F word these days. In recent years, gluten has been getting a bad rap due to the mass media, celebrities who are so-called gluten experts and books such as Wheat Belly and Grain Brain. For those who don't know, gluten is a protein found in grains such as wheat, barley and rye.
I have tried several times to make gluten-free bagels that satisfy me the way the regular wheat ones used to -- my favourite order at Tim Hortons. I finally am happy with this recipe. I like the plain bagels with poppy seed tops, toasted and spread with cream cheese but you can change up the recipe by adding your favourite flavours and toppings.
Somehow, a superfood that only health advocates like me have known about for years is now common fare for a wave of twentysomethings eating at trendy coffee shops and delis. Although there is no accounting for taste or trends, quinoa does have some powerful health benefits. It tastes great, it is high protein, and it is part of another major food trend of today: gluten free eating.
"Do we really need yeast?" I ask. "YES!" exclaims Tony, to whom pizza is a very, very important part of life. I run to the corner store, buy yeast, return, and mix it into the recipe. But something is wrong. Very wrong. "The dough is really crumbly," Tony points out. "I noticed," I say, through gritted teeth.