Could it be possible that peanut allergies, like gluten sensitivities, are more common in certain parts of the world than in others?
For example, a nutritionist claimed that people who can’t tolerate gluten in North America are able to digest it more easily when they travel outside, because North American food standards are among the lowest in the world.
Kenya may be another case in point. Kenyans adore their locally-grown peanuts and highly processed peanut butters. Related allergies appear to be under the radar and so are healthier alternatives made from almond or cashew nuts. Read more
Guest post by Ellen Kanner, author of Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner. See the smart foodie’s interview with Ellen here.
I love to play in the kitchen but am painfully aware that many people do not feel the same way, so I often try to develop recipes that combine maximum flavor with minimal effort.
This usually means beans. Read more
Going grain free seems to be the trend these days, and I’m right on the bandwagon – for the most part.
Trust me, I used to be so attached to my grains, particularly sprouted bread and wraps and would dismiss anyone or anything who told me otherwise.
Until I reluctantly read the introduction to the Wheat Belly book that has been on the Canadian bestseller list forever. It woke up all my gnarly gremlins, but it made sense. Read more