Most of us could use a little reset when it comes to eating. If that idea resonates, this issue of the magazine is for you. We show you how to kick-up your nutrient counts while still eating the foods you love.
Like most magazines, we work several months ahead of the actual calendar. We were baking gluten free holiday cookies and testing recipes for Thanksgiving dinner and Christmas breakfast over the summer.
Researchers have long noted that farm children have lower rates of allergies than city kids. A new study conducted by a Dutch team now suggests that just living close to a farm that has livestock (cattle or pigs) confers some protective benefit. The way I see it, it comes down to this: the cowshed may hold secrets to our immunity (or lack of it).
Over the past two decades, we’ve watched the gluten-free community inspire progress and innovation across the board. This is particularly notable when it comes to new products. Take standard pantry items that were unheard of years ago, like vegetable pastas and naturally gluten-free ancient grains and seeds (like sorghum, quinoa and chia).
Twenty years ago, I was sitting at my desk in Northern Virginia when the phone rang. It was a woman from Chicago who wanted my help in starting a magazine for people with celiac disease. After multiple years of miserable illness, Peggy Wagener had finally been diagnosed with celiac disease. She wanted the publication to spread the word about the disease in the hopes of saving others from a similar struggle.
We had a lot of fun putting this issue together. When you consider we spent time munching on different brands of packaged cookies in order to bring you our in-depth review of gluten-free chocolate chip cookies, you can understand. It’s hard to complain when there are cookies calling your name.
This winter issue of the magazine is always my favorite. The holiday bustle is behind us and the calendar is deep into the coldest months of the year. I know that Valentine’s Day is just around the corner. But frankly, I love snuggling up with comfort foods—and now is the time.
We hope this issue feels like a gift to you. With the holidays in mind, we focus on pies (both homemade and store-bought) and Christmas cookies for you and your loved ones. You’ll find plenty of other wonderful recipes for all-round festive feasting. We also bring you unique gift ideas and pertinent health information, such as the fascinating interview with well-known celiac expert, Dr. Peter Green.
We started our pasta project fairly confident that we had an overall handle on the market. In addition, we had some notions about pasta types, which ingredients we’d prefer and which would perform best. As we gathered up all the different brands and products from around the country and overseas and sampled them carefully, some of our preconceived ideas began to fall away. The bottom line for our team of testers? Gluten-free pasta is much more varied, better tasting, less expensive and more available than any of us initially thought.
Any way you slice it, the world of gluten-free packaged food is better and broader today than ever before, especially when it comes to bread. We confess that we have a love affair with bread and we know that you do, too. Given our intense feelings (too often unrequited!), we wanted to determine exactly how commercial gluten-free breads stack up. So we gathered up every variety of gluten-free sandwich loaf that we could get our hands on and taste-tested each one.