Mediterranean Tilapia Sauté

2 white fish fillets - preferably tilapia or halibut (pacific)

1-tsp thyme, fresh or dry

½ cup kalamata olives

1-cup artichoke hearts

2 - 4 fresh tomatoes - organic, chopped

2-3 cloves garlic

¼ cup capers or to taste

½ bunch Kale or other green leafy vegetables, chopped

lemon juice

olive oil

salt and pepper to taste

Instructions:

1. Season fish fillets with lemon juice and thyme.

2. Sauté olives, artichokes, and tomatoes in a bit of olive oil, add the garlic, add water if necessary or lemon juice.

3. Add fish fillets to sauté along with the capers. Salt and pepper to taste.

4. As fish is cooking add the green leafy vegetables to the sauté.

5. Cook until fish is done.

Tilapia will only take a few minutes on each side. Cook until the fish flakes apart. Do not overcook.

Halibut will take longer since it is a thicker fish.

Serve over gluten-free pasta, brown rice or on its own.

When you hear that something has been used for over 2000 years as a treatment for liver and gallbladder conditions, it makes you stop for a moment and think about it. 2000 years! I’d say with that kind of recommendation, it has to be worth looking into, at least. After all, how many treatments can hold up to 2000 years of critics trying to debunk its value (leeches anyone?). Milk thistle (silybum marianum) is not only an herbal remedy that can tout the claim to have outlived its critics, it is also a simple and pleasant treatment option.

After 2 centuries, it is still used primarily for the liver and gallbladder, but has other significant benefits as well. I take milk thistle daily and have for going on eight years. Now, that isn’t quite as impressive a length of time, as the centuries old remedy itself, but this natural treatment is something I intend to continue using. That is one of the nice benefits of this herbal remedy, it doesn’t seem to have side-effects, even in extended use. Let’s take a closer look at milk thistle, where it comes from and how it can help you.

Characteristics of the bloom:

• A common weed with a distinctive white marking on its leaves.
• Grows throughout Europe but is naturalized in California and Australia.
• Grows up to five feet with purple flowering heads.
• The seeds are the part of the plant that is dried and used as an herbal medicinal treatment.

Health Benefits:

• Protects the liver from toxins, drugs, and the effects of alcohol.
• Promotes the growth of new liver cells.
• Helps to regulate digestion of fats.
• Helps keep blood sugar stabilized.
• Helps to stabilize cholesterol.

The liver rapidly metabolizes nutrients, xenobiotics (harmful toxins), and wastes that are absorbed via the gut. Milk thistle detoxifies and defends the liver from pollutants by protecting it from an imbalance between the production of free radicals, highly reactive molecules, and the systems ability to handle them before they can cause damage. This is also known as oxidative stress. It does this because it contains an antioxidant that is specific for the liver, silymarin. An important way in which silymarin enhances the detoxification process in the liver is that it actually helps prevent the depletion of glutathione. Glutathione is a powerful antioxidant enzyme, which is a primary liver detoxification nutrient. This is important for those of us with MS (or other ailments/diseases) who are using medications. This is because we need to counterbalance things that (though helpful for some symptoms) can effect liver function and its ability to detoxify properly. Glutathione has been used as a support supplement for MS.

A few health benefits of Glutathione:

• Powerful Antioxidant.
• Glutathione binds toxins and transforms them into a substance that can be removed from the body.
• Helps with weakened immune system.
• Energy booster.
• Anti-aging agent.

Glutathione is found in meat, fish, vegetables and fruits. It is found in walnuts, asparagus and avocados in higher amounts. Packaged foods have shown to be a very poor source of glutathione.

In addition to preventing the depletion of glutathione, milk thistle extract has no known side effects. However, due to its ability to stimulate the liver and gallbladder it may have a mild laxative effect for some. This should only last a few days.

As I stated earlier, I have been taking milk thistle for many years and feel it is a very important part of my daily health routine. The liver is very important to our health and milk thistle is one of the less expensive ways to aid in the health of the liver.

Per Phyliss Balch author of Prescription for Herbal Healing, milk thistle is best used as silymarin gel-caps. It is less effective as teas and tinctures, because milk thistle has poor water solubility. A concentrated capsule or extract form is best.₁ Most supplements of milk thistle do have or should be at least 80% silymarin.

For appropriate dosage of milk thistle or more information please contact me or check with your health care professional.

__________

Footnote:

1. Balch, A. Phyllis, cnc, Prescription for Nutritional Healing, Avery, The Penquin Gruup, New York, pp. 103.

Janeen Goldsmith is a Certified Nutrition Therapist who specializes in working with people who have MS or other autoimmune conditions and who are seeking additional health support along with traditional therapies. Her practice is based on the principle that because everyone is different, each person’s nutrition program should specifically fit his or her lifestyle and preferences. Janeen’s goal is to help people eat better to feel better. She meets with individual clients in person, email and/or by phone. She also shares her knowledge through public speaking and teaching cooking skills to local Colorado residents.

Thank you for reading this article, which is part of Approachable Nutrition’s Get Healthy Newsletter (from Janeen Goldsmith, Nutrition Therapy for Multiple Sclerosis). I value your interest and support. If you are not on the mailing list to receive notification of these feature articles, please sign up here. Also know that I never sell your personal information to any third party. And, it is always easy to unsubscribe from email newsletters or change your email address: you can do that right from the bottom of any newsletter. If you have feedback, suggestions, or questions about my newsletter or practice please send me a private note through my contact form.

One said to the other “Did you know wheat is the worst thing for you to eat? It is so unhealthy.”

My reaction was both alarmed and very interested in hearing this belief. Not knowing what her belief was based on, I realized others might be confused, as well. So it was important to explore this myth to help you make an educated decision for your family and yourself.

As most of you know I have a wheat-free diet for health reasons:

• Inability to properly digest gluten containing grains, wheat contains gluten
• Can aggravate my MS symptoms due to digestive issues
• Very processed grains are void of many important nutrients

Many people eat wheat without any unhealthy reactions. However, due to how wheat has been processed and altered over the years, more and more people are developing wheat sensitivity. Whole grain wheat, containing all three parts for the kernel; germ, endosperm and bran, can have many health benefits such as:

• Good source of complex carbohydrates
• Good source of fiber
• Whole wheat contains many important nutrients

For some, wheat is not a problem at all. For others, it can be the worst thing in the world for them to eat.

However, a good quality whole-wheat grain, I would say, is not the worst thing in the world.

If you are contemplating how sensitive you are to wheat, why don’t we set up a free 1/2 Hour Consultation?

Also, feel free to leave a comment below, telling me what you think the worst thing to eat is and why?

The question: Is MS contagious, can we catch it from someone who has MS?

This is a good question especially coming from someone in Colorado, where the rate of people diagnosed with MS is very high.

The short answer is no.

Multiple Sclerosis is not contagious and MS is not directly inherited, but many studies have shown that there may be a genetic factor involved. People with certain genetic tissue markers are more likely to develop MS than people with other genetic markers. These markers can make someone more susceptible to Multiple Sclerosis.[1]

One statistic I read stated that 80 percent of those affected by MS do not have close relatives with MS.

The cause for Multiple Sclerosis is being researched continually and there are many theories associated with the root cause some which have become important factors that have been associated with the development of MS, these factors may vary from person to person such as:

• Environmental agents - Poor diet and nutrient deficiencies, toxicity
• Genetic
• Viral or bacterial infection
• A dysfunctional immune system
• Stress/Emotional Trauma
• Latitude - The further away a region is from the equator, the higher the reported incidences of MS

The last point, about the distance away from the equator, might be one of the factors related to the high rate of known cases of Multiple Sclerosis in Colorado. However, many people living in the region, along with loved ones known to have MS, have never develop this condition.

There are many factors that could be involved with the development of Multiple Sclerosis, however, through all the research done and evidence collected, one thing has been proven: Multiple Sclerosis is not contagious.

Sautéed Beets

1-bunch Chioggia beets (or use gold and red beets)

Juice from one orange

1-tablespoon Olive oil or canola oil

Salt and pepper to taste

Greens from beets, chopped

_________________________________________________________________________

1. Wash beets and their greens.

2. Quarter beets into even pieces.

3. Heat oil in wok or skillet.

4. Add beets and sauté until tender.

5. While cooking beets add juice of orange and cook over medium heat.

6. Juice will reduce down to make a nice coating on the beets.

7. Just before beets are fully cooked add greens and sauté a few minutes more.

Because these particular beets are so beautiful they make a wonderful presentation for any dinner.

Serves: 4

2 Cucumbers, sliced thinly

1 Tomato, sliced

½ Small red onion, sliced

1-2 TB Olive oil

Rice or champagne vinegar or freshly squeezed lemon juice

1 tsp Fresh dill and/or parsley

Feta cheese (optional)

Salt and Pepper to taste

Toss the cucumbers, tomato, red onion slices with salt and pepper. Add oil to coat, and then add a few drops of vinegar or lemon juice to taste. Add herbs and toss. Add feta if desired.

It is best to get advice from your Health Care Practitioner or Doctor about what type of exercise would be beneficial and safe.

Some of the symptoms that can benefit from physical movement and exercise that I have found are in the following areas:

¨ Muscle weakness

¨ Fatigue/Low Energy

¨ Psychological well-being

¨ Impaired bowel and bladder function[iii]

¨ Stress reduction

¨ I find it helps with my “restless legs”

¨ Improved self-esteem

¨ Improved body composition

There are many ways to have physical movement and exercise in your daily life such as:

• Yoga
• Running
• Biking
• Hiking
• Walking
• Tai Chi
• Swimming
• Dancing

Heat Intolerance:

Even though summertime motivates us to get out and do some kind of physical activity, many of us with MS experience heat intolerance.

Heat intolerance is a common problem for individuals with MS. A hot summer day can exacerbate MS symptoms, especially fatigue. The CNS has to work extra hard to function properly when your body temperature is elevated. The key is to stay as cool as possible using a variety of methods depending on your circumstances.[1]

No permanent damage, such as inflammation, demyelination, or new lesions, should arise during these pseudoexacerbations. However, elevated core body temperature due to exercise, a hot bath and even time of day can create increased problems/symptoms.

• Decreased cognitive function
• Numbness in the legs, feet and arms
• Fatigue
• Blurred vision, known as Uhthoff’s sign

Uhthoff’s Sign - A symptom of multiple sclerosis in which a person’s vision becomes blurred when the body gets overheated from hot weather, exercise, fever or saunas and hot tubs. It is thought to be a residual symptom of optic neuritis even if the person was unaware that they ever had optic neuritis.

This is an example of a pseudoexacerbation, rather than a relapse because vision returns to normal after body temperature returns to normal. No permanent damage is done

• Tremor
• Weakness

Recommendations for dealing with the heat

Cooling Foods:

• Apples
• Pears
• Cantaloupe
• Watermelon
• All citrus fruits
• Greens
• Radish
• Cucumber
• Celery
• Asparagus
• Swiss chard
• Spinach
• Summer squash
• Napa cabbage
• Bok choy
• Broccoli
• Cauliflower
• Zucchini
• Millet
• Amaranth
• Mung beans and their sprouts
• Alfalfa sprouts
• All seaweeds
• Spirulina
• Wheat grass
• Yogurt
• Dandelion greens

Herbs and Spices:

• Peppermint
• Nettles
• Lemon balm
• Cilantro
• Marjoram

Ways to Contend with Heat Intolerance:

-Drink plenty of water/cool fluids

-Try to exercise in the morning before 10:00am or later in the day to avoid the heat of the day

-Swimming is a great way to get exercise and still keep cool

-Be aware of how your body feels and if you start to feel any flare-ups of your symptoms, slow down or stop to cool down

-Workout inside when it is too hot outside. Now, working out inside can still cause body temperature to rise, always be aware and workout at a pace that is appropriate

- I was told once that taking a cool shower for 20 minutes can give up to four hours of relief

- When I get overheated placing a cold pack on my neck helps tremendously

- Acupuncture

Physical movement and finding an activity that works for you and your particular circumstances is important. Exercise needs to be enjoyable and something you actually look forward to. In the heat of the summer take is slow and easy. You will feel the benefits no matter what the level of activity is.

Please try the recipe for a summer cucumber salad.

Janeen Goldsmith is a Certified Nutrition Therapist who specializes in working with people who have MS or other autoimmune conditions and who are seeking additional health support along with traditional therapies. Her practice is based on the principle that because everyone is different, each person’s nutrition program should specifically fit his or her lifestyle and preferences. Janeen’s goal is to help people eat better to feel better. She meets with individual clients in person, email and/or by phone. She also shares her knowledge through public speaking and teaching cooking skills to local Colorado residents.

Thank you for reading this article, which is part of Approachable Nutrition’s Get Healthy Newsletter (from Janeen Goldsmith, Nutrition Therapy for Multiple Sclerosis). I value your interest and support. If you are not on the mailing list to receive notification of these feature articles, please sign up here. Also know that I never sell your personal information to any third party. And, it is always easy to unsubscribe from email newsletters or change your email address: you can do that right from the bottom of any newsletter. If you have feedback, suggestions, or questions about my newsletter or practice please send me a private note through my contact form.

The recommendations and information in this newsletter and on this site are intended for information purposes only and should not be used in place of sound medical advice, since everyone’s situation is different. Please consult your health care provider with anything pertaining to your health.

References:

¼ cup sun dried tomatoes (optional)

½ cup pine nuts or walnuts

2 cloves garlic

½ cup olive oil

½ teaspoon salt

1 ¼ cups basil leaves, washed, patted dry

¼ cup parsley, washed and patted dry

In a food processor, using the metal blade, combine the tomatoes (if using), pine nuts or walnuts, garlic, oil, and salt. Pulse together until coarse, about 10 seconds. Add the basil and parsley, processing until well blended, about 1 minute. Remove the blade and scrape off any excess pesto remaining on the blade or processor.

Plastic is one the most plentiful materials in our lives. It is everywhere. It’s convenient, easy to use, and usually inexpensive. But there is mounting research to suggest that everyday use of certain plastic food and beverage containers may threaten our health. In addition, they pose environmental and toxicity concerns related to their production and disposal.

Many scientists and consumer advocates question the safety of plastic’s use. They argue that we’re trading health for convenience. This is controversial, as there are those that say to ignore the hype–plastics are perfectly safe. There are several types of plastics that do appear to be safe, but others have been shown to be potentially harmful, such as PVC (or vinyl), found in some cling wraps and toys, and polycarbonate (PC), found in baby bottles and tin-can linings. From an environmental perspective, noxious chemicals from plastic manufacturing contributes to water, air and soil pollutions, affecting not only ecosystems but human health as well.

Startling Facts:

Plastics take up 25 percent of landfill space in the U.S. Plastics do not biodegrade, they photodegrade–which means they break down into smaller and smaller toxic bits contaminating soil and waterways. In a landfill, plastic bags take up to 1,000 years to degrade. Fifty percent or more of marine litter is in some form of plastic such as food wrappers, bottles, plastic bags etc. The average family of four uses at least 1,000 plastic bags annually, and 98 percent end up in landfills. The good news is that biodegradable plastic alternatives are being developed around the world.

In 1992, the plastics industry produced 567 million pounds of toxic waste, according to the EPA. That same year, companies put about 25 percent of their total waste back into the environment. The U.S. National Research Counsel estimates that the costs of cleaning up the known 300,000 to 400,000 heavily contaminated groundwater sites could be as high as $1 trillion over the next 30 years.

The U.S. goes through 100 billion plastic shopping bags annually, those bags are created using an estimated 12 million barrels of oil, while emitting green house gas emissions during the production process and ultimately costing retailers $4 billion.

Plastics are also a source of xenoestrogens and other substances that have been shown to be rather harmful. Xenoestrogens are part of a group of chemicals that are hormonally active agents and have been implicated in a variety of medical problems. The health effects of xenoestrogens are still being researched.

Worldwide, an estimated 4 billion plastic bags end up as litter each year. To visualize this-think of them tied end to end, encircling the earth 63 times.

Due to lower production costs and looser environmental restrictions–most plastics are produced in China and Mexico. Unfortunately, these countries are suffering the highest rate of environmental degradation on the planet because of this. The petroleum-based solvents used to make plastics don’t hurt just fish and plants-they affect humans as well. The workers at these factories are not only ingesting solvent-riddled waters, they are breathing noxious fumes.

In the U.S., most workers are no longer exposed to toxic chemicals, however, many solvents in plastic production facilities can easily leak from their source tanks into the subsurface, which can contaminate groundwater.

According to the EPA, benzene, a common solvent and building block for plastics manufacturing, can cause temporary nervous system disorders, long-term chromosomal aberrations and cancer.

Plastic Types and Uses

Recycle codes and their abbreviations:

Plastics that, according to some experts, have no known health hazards:

#1 Polyethylene Terephthalate (PET or PETE)

#2 High Density Polyethylene (HDPE)

#4 Low Density Polyethylene (LDPE)

#5 Polypropylene (PP)

Plastics that have been shown to have potential health hazards:

#3 Polyvinyl Chloride (PVC or vinyl)-used in cling wrap, plastic trays (used in cookie packages for example), candy wrappers, and some bottles, such as cooking oil bottles.

-adipates and phthalates are used to soften PVC. These chemicals can leach into foods, especially fatty foods, such as meats, cheeses, and alcoholic beverages. High temperatures also allow chemicals to leach.

#6 Polystyrene (PS)-uses include most foam containers and cups, foam “clamshell” take-out food containers, and some clear disposable take-out containers.

—-The World Health Organization considered styrene as a possible carcinogen. The chemical is also suspected of disrupting normal hormone functions and affecting reproduction.

#7 Polycarbonate (PC)-this plastic includes baby bottles, 5-gallon water bottles, some microwave ovenware, and the lining in canned foods.

—-Polycarbonate bottles are made with bisphenol-A (BPA), a chemical that, when leached in sufficient quantities, has been shown to alter hormone function and chromosome alignment in mice and their reproductive cells. However, human health effects of this plastic have not been established.

What Can We Do as Consumers –Safe Habits to Follow:

1. Check those numbered recycling triangles when you buy plastic. Safest are numbers are 1, 2, 4 and 5. Avoid numbers 3, 6 and 7.

2. Recycling plastics can help cut down on waste, too. If every American household recycled just 1 of 10 HDPE (#2) bottles used, it would keep 200 million pounds of plastics out of the landfills annually.

a. Recycled plastics are used for fleece clothing, luggage, garden hoses, egg cartons and many more products.

3. Do not microwave plastics not intended for such use. Many experts recommend avoidance of any plastic in the microwave, even if it’s labeled microwave-safe. Heat further leaches chemicals from plastics.

4. Try stainless-steel water bottles (available at some natural products stores or www.greenfeet.com) instead of Lexan (Nalgene) bottles made from PC. If you reuse single-use bottled water containers avoid washing them in the dishwasher and let them dry thoroughly to remove any lingering bacteria. Pouches for personal hydration systems (such as camelback) are made from PET, which is considered safe.

5. Do not keep store-bought cheese, meats, or fish in the original cling wrap, which is likely to be PVC. At home, transfer to polyethelene cling wrap like Glad wrap, Ziplock bags, waxed paper, or glass containers.

6. Many local grocers will no longer be offering a plastic bag for your groceries. I think this is a great idea and will have a huge impact. Consumers can purchase canvas bags at a nominal fee, which is the best option.

7. Consider buying PC-free baby bottles made from glass or polyethylene, or disposable nursers with PC-free throwaway liners. If you must use PC bottles, do not use them to store breast milk or formula and do not overheat bottles filled with breast milk or formula. Look for toys and teethers that are “PVC-free”.

8. Avoid putting hot foods in plastic containers (including Styrofoam). Heat further leaches chemicals from plastics. Better yet, use glass containers.

9. Reduce your plastic consumption by purchasing bulk foods, using your own reusable containers or bags, buying waxed-paper for sandwiches and snacks, and use your own cloth or canvas bag at the grocers.

10. Bring your own plates, containers, or metal cutlery to fast-food and take-out restaurants.

11. Use fresh or frozen foods instead of canned products (because of the polycarbonate lining in the cans).

Janeen Goldsmith is a Certified Nutrition Therapist who specializes in working with people who have MS or other autoimmune conditions and who are seeking additional health support along with traditional therapies. Her practice is based on the principle that because everyone is different, each person’s nutrition program should specifically fit his or her lifestyle and preferences. Janeen’s goal is to help people eat better to feel better. She meets with individual clients in person, email and/or by phone. She also shares her knowledge through public speaking and teaching cooking skills to local Colorado residents.

Thank you for reading this article, which is part of Approachable Nutrition’s Get Healthy Newsletter (from Janeen Goldsmith, Nutrition Therapy for Multiple Sclerosis). I value your interest and support. If you are not on the mailing list to receive notification of these feature articles, please sign up here. Also know that I never sell your personal information to any third party. And, it is always easy to unsubscribe from email newsletters or change your email address: you can do that right from the bottom of any newsletter. If you have feedback, suggestions, or questions about my newsletter or practice please send me a private note through my contact form.

References:

1. Greenpeace, www.greenpeace.org

2. Environmental Health News, www.environmentalhealthnews.org

3. Paul Goettlich, www.mindfully.org

4. www.lifewithoutplastic.com

In my final article regarding gluten-free food, I want to pass on information that may be helpful in living with a gluten-free diet. The increase in gluten intolerance and awareness of its relationship to other conditions has led to the availability of a wide range of assistance; on how to be gluten-free including books, cookbooks, organizations, and internet sites. Plus you can find gluten-free ingredients and food products at most health food/natural food grocers.

As I have previously stated, when possible it is best to create and cook your own meals using fresh and natural ingredients. This avoids possible reactions to any food sensitivities you may have to ingredients that are in processed foods. There are many “gluten-free” products on the market that can be bought both on-line and from your local market. When buying a gluten-free product, it is still important to read the label and ingredients. Just because it is gluten-free does not necessarily mean it is nutritious. Also, some gluten-free mixes may be processed in a facility that also manufactures wheat-based products. This will usually be stated on the label.

The Food, Allergen and Consumer Protection Act took effect on January 1, 2006. The law states:

” If a manufacturer uses any of the top ten allergens (milk, egg, soybean, tree nuts, peanuts, shell fish, fish, and wheat) the ingredients must be listed in plain English”.

I have found that many recipes that call for wheat or white flour and other gluten grains can easily be substituted with gluten free flour. I am providing a recipe for preparing an all purpose flour as an alternative, check out this Gluten-Free All Purpose Flour Mix Recipe. Please use the guide from the February newsletter’s Feature Article to help make substitutes.

I have listed below information on gluten-free products, books, and websites that I have found helpful. There is plenty of good information available for anyone who is thinking about, just starting or already living with a gluten-free diet. This information is helpful in facing the challenges of gluten-free eating.

Products that I have enjoyed — the value and taste is good:

• Arrowhead Mills Mixes
  • http://www.arrowheadmills.com/
• Bob’s Red Mill Products
  • http://www.bobsredmill.com/
• De Boles Pasta
  • http://www.deboles.com/
• Eden Foods sells a pasta and pizza Sauce that is gluten-free
  • http://www.edenfoods.com/
• Ener-G Foods/Bette Hagman’s
  • http://www.ener-g.com/
• Fiona’s Quinoa Crunch Cereal
  • Fiona’s products are produced here in Boulder, CO
  • Though Fiona’s granola contains gluten, the quinoa cereal and quinoa energy bar is gluten free
  • http://www.fionasgranola.com/
• Food for Life Products (bread)
  • http://www.foodforlife.com/
• Glutino Gluten Free Products
  • http://www.glutino.com/
• Kinnikinnick Foods
  • Great pizza crust
  • http://www.kinnikinnick.com/
• Mary’s Gone Crackers
• MI-Del Cookies
  • http://www.midelcookies.com/
  • http://www.panosbrands.com/
• Namasté
  • http://www.namastefoods.com/
• Pacific Foods/Westsoy Beverages
  • http://www.pacificfoods.com/
• Pamela’s Products
  • http://www.pamelasproducts.com/
• Terra Chips
  • http://www.terrachips.com/
• The Gluten-Free Pantry
  • The Gluten-Free Pantry’s products can be purchased on Amazon
  • The Gluten-Free Pantry are also available at health food markets such as Whole Foods or Vitamin Cottage
• Tinkyada Brown Rice Pastas
  • http://www.ricepasta.com/
• Whole Foods Gluten-Free Bakehouse (Whole Foods Market’s own gluten-free products)

Energy Bars:

• Organic Bar
• Lara Bars - Produced in Denver, CO
• Think Organic
  • Raw fruit and nut snack bar
• Fiona’s Quinoa Energy Bar

BOOKS/MAGAZINES

Living Without Magazine: A lifestyle guide for people with allergies and food sensitivities.

http://www.livingwithout.com/

A must have:

The Gluten-Free Bible, Jax Peterson Lowlell

• The Gluten-Free Bible is available on Amazon.

• This book contains so much information and resources for food products to doctors to support organizations, a must have!

The Gluten-Free Gourmet Series by Author Bette Hagan

• Living Well Without Wheat, The Gluten-Free Gourmet
• More from the Gluten-Free Gourmet
• The Gluten-free Gourmet Bakes, Bread
• The Gluten-free Gourmet Cooks Fast and Healthy

Your Wheat-Free Gluten-Free Diet Plan, Carolyn Humphries

The Everything Gluten-Free Cookbook, Rick Marx and Nancy T. Maar

Gluten-Free Baking, Rebecca Reilly

Gluten-Free, Carol Fensher, Ph.D

WEBSITES/ASSOCIATIONS

http://www.glutensmart.com/

http://www.glutenfree.com/

The Gluten Free Kitchen Gluten Free guide to eating out

• http://gfkitchen.server101.com/GlutenFreeGuideTo_Eating_Out.htm 

GIG - The Gluten Intolerance Group

• http://www.gluten.net/

The Celiac Sprue Association

• http://www.csaceliacs.org/

Janeen Goldsmith is a Certified Nutrition Therapist who specializes in working with people who have MS or other autoimmune conditions and who are seeking additional health support along with traditional therapies. Her practice is based on the principle that because everyone is different, each person’s nutrition program should specifically fit his or her lifestyle and preferences. Janeen’s goal is to help people eat better to feel better. She meets with individual clients in person, email and/or by phone. She also shares her knowledge through public speaking and teaching cooking skills to local Colorado residents.

Thank you for reading this article, which is part of Approachable Nutrition’s Get Healthy Newsletter (from Janeen Goldsmith, Nutrition Therapy for Multiple Sclerosis). I value your interest and support. If you are not on the mailing list to receive notification of these feature articles, please sign up here. Also know that I never sell your personal information to any third party. And, it is always easy to unsubscribe from email newsletters or change your email address: you can do that right from the bottom of any newsletter. If you have feedback, suggestions, or questions about my newsletter or practice please send me a private note through my contact form.