Editor's NoteDec/Jan 2015 Issue

I’m Glad You Said That

Editor-in-Chief Alicia Woodward, LCSW

A gluten-sensitive friend of mine has numerous other food issues and is prone to getting a head-splitting, three-day migraine with any infraction. As a result, she eats mostly pure, unprocessed, nutritious foods, buying organic when she can afford it. She says that the big benefit of having multiple food sensitivities is that she’s forced to choose nutrient-dense ingredients and be super-careful about what she eats. The same goes for what she feeds her kids. “Lesson learned. There’s no junk food in the house,” says this mother of three. “I’m grateful for that.”

I’m glad she said that. Whenever I hear people say they’re grateful, having found the bright side to a very challenging situation, I feel like the world is a better place.

A lot of readers have ultra-sensitive skin that reacts to most off-the-shelf lotions, creams and cleansers. So we asked you, what have you found that works for you? What’s your beauty secret? You responded generously, telling us your hard-won tips and valuable advice.

I’m glad you said that. No one should have to re-invent the wheel. Whenever we put our heads together and share our experiences, we learn from each other. Life gets easier and everyone benefits.

The goal of this magazine is to get the word out—the latest medical information to benefit your health, the best recipes to enrich your table, and the practical solutions, techniques and insights to improve your overall quality of life.

This involves working closely with people in our community who really know their stuff and are willing to graciously share their knowledge. In this issue, for example, four of the nation’s top celiac experts discuss the latest news about non-celiac gluten sensitivity. And our special-diet chefs bring you wonderful new recipes to help you celebrate the season with the most delicious food ever. From appetizers and desserts to edible gifts and New Year’s resolutions, we cover all the bases to keep you happy and healthy.

So here’s the bottom line: You aren’t alone. You’re not just subscribing to a magazine, you’re joining a supportive community.

Aren’t you glad I said that?

P.S. Want even more holiday recipes? Pick up Gluten Free Holidays, our recipe-packed special issue available on newsstands and at GlutenFreeAndMore.com.

Comments (0)

Be the first to comment on this post using the section below.

New to Gluten Free & More?
Register for Free!

Already Registered?
Log In