The Evening Meal


Mix-and-match dinner components for healthy, relaxing meals, featuring slow-roasted salmon, rotisserie chicken, zucchini spaghetti, and more!

Dinner is a mystery to me. It is definitely my favorite meal to eat – but being in charge of getting it on the table can be kind of dispiriting. It just comes around and comes around, and even though you just made dinner last night, it is time to make more of it, to make it again and again, whether or not you are out of ideas and whether or not you have family members milling around like a school of hungry sharks.

Dinner prep can be especially tricky if you’re trying to lower your overall carb intake since easy, comfortable favorites like spaghetti and meatballs, mac and cheese, or even breakfast for dinner have to be tinkered with. That’s why my recipes are meant to be the meal equivalent of practical wardrobe separates: you can make them as stand-alone recipes, or you can mix and match them into complete meals. They are generally low-carb, nutrient-dense, and also fairly straightforward and quite delicious. Plus, you can add whatever seasonings you like to make them even more interesting for yourself or the people you’re feeding – in other words, you can dress them up, dress them down, serve them with jeans, etc. Or that’s the hope.

I want to say here, in the interest of full transparency, that lots of people at diaTribe, including our own Adam Brown and me, are increasingly convinced that lowering carbohydrate intake substantially helps stabilize blood sugars and makes people feel better. But then we’re not completely avoiding carbs, and we don’t want to assume that you are. (Although if you are, that’s great!) We are thinking of some of these foods – the quinoa, for example – as better options than the ones like bread or pasta that have lots of carbs that go in fast. But please feel free to tell us what you’re thinking, what you’re wanting to cook more or less of at home. Because we really want to know!

Click to jump down to a recipe:

1 Store-Bought Rotisserie Chicken / 10 Meals

Okay, that’s a kind of inaccurate headline because you’re not really making 10 entire meals from a single chicken. It’s more that I’m giving you 10 different meal ideas for when you’ve bought a rotisserie chicken from the supermarket, but you don’t really want to have just the plain chicken (again). I love supermarket rotisserie chickens because they’re inexpensive and they’re tasty – and because they lend themselves to such a lovely range of meals, without the fuss of first prepping and cooking the chicken. (Plus, nobody will know that you peeled off and ate the entire bronzed chicken skin while you were cooking. Chef’s prerogative!)

(Serving size and carb counts will depend on individual preparations, but I’m indicating what the source of carbs is below)

  • Lettuce Wraps (The carrot will add up to 3 grams of carbs per serving)

Butter or Boston lettuce leaves + shredded chicken + slivered carrots and/or cucumbers + basil and/or mint + a simple peanut dressing made by whisking together 2 tablespoons peanut butter (try to get the no-sugar ones), 1 tablespoon balsamic or rice vinegar, 2 tablespoons soy sauce, ½ teaspoon garlic powder, ¼ teaspoon cayenne, and enough warm water by the spoonful to make it creamy and drizzle-able

  • Chicken Caesar (The chickpeas will add up to 15 grams of carbs per serving; feel free to omit them)

Cut-up Romaine lettuce + shredded chicken + grated parmesan + Caesar dressing + chickpea croutons (below). Adam’s Brown shared his Caesar dressing recipe, one he’s modified from The Keto Diet book: In a blender or food processor, whiz together 1 cup olive oil, ½ cup mayonnaise (use full-fat; look for Best Foods or Hellmann’s; otherwise, check that there are 0 grams of sugar per serving), one small tin of anchovy fillets, 6 tablespoons lemon juice, 2-3 tablespoons Dijon mustard, 4 cloves of garlic (or 2 teaspoons garlic powder) and a grind of black pepper until creamy and smooth. This makes enough to dress 10 large plates of salad.

  • Green Noodles with Chicken (The red pepper will add up to 3 grams of carbs, the zucchini noodles around 6 grams)

Sautéed zucchini noodles (see below) + pesto + shredded chicken + red bell pepper + toasted pine nuts + grated parmesan cheese

  • Ginger-Miso Chicken Salad (The miso will add 2 grams of carbs, the almonds or peanuts up to 2 or 3 grams)

Cut-up Romaine lettuce + shredded chicken + sliced celery and/or cucumbers + toasted sliced almonds or roasted peanuts + miso-ginger dressing made by whisking together ¼ cup white miso + ¼ cup rice vinegar + 2 teaspoons finely minced ginger + 1 teaspoon soy sauce + 1/3 cup vegetable oil + 1 tablespoon warm water

  • Chicken Burrito Bowl (The beans will add up to 10 grams of carbs, the avocado up to 3 or 4 grams)

Shredded chicken + black or pinto beans + shredded cheddar or Monterey Jack cheese + sour cream + salsa + diced avocado

  • Buffalo Chicken Salad (The blue cheese dressing might add a gram or two of carbs)

Cut-up Romaine lettuce and/or mixed greens + shredded chicken + sliced celery + blue cheese dressing + a few shakes of Frank’s Red Hot or Louisiana hot sauce

  • Mexican Chicken Soup (The tomato will add up to 5 grams of carbs, the avocado up to 3 or 4 grams)

Chicken broth + shredded chicken + canned tomatoes + sautéed onion and garlic + oregano and chili powder + lime juice + avocado + sour cream

  • Cobb Salad (The tomato will add up to 4 grams of carbs, the avocado up to 3 or 4 grams)

Cut-up Romaine lettuce + shredded chicken + hard-boiled eggs + cooked bacon + diced avocado + chopped tomatoes + crumbled blue cheese + vinaigrette dressing

  • Chicken Quesadizza (detailed recipe here) (The tortilla will add up to 3 grams of carbs, the broccoli 3 grams, the salsa 1 gram)

Low-carb tortilla + grated Monterey Jack cheese + salsa + shredded chicken + leftover roasted broccoli (below)

  • Vietnamese Chicken Salad (The carrots will add up to 3 grams of carbs, the Sriracha or hot sauce up to 1 gram)

Slivered napa cabbage + shredded chicken + grated carrots + chopped mint and/or cilantro + lime vinaigrette made with 3 tablespoons lime juice + 3 tablespoons fish sauce + 3 tablespoons vegetable oil + 1 clove minced garlic + Sriracha or other hot sauce to taste

Zucchini Spaghetti

Makes: 2 servings

Total carbohydrates: 6 grams per serving

Hands-on time: 5-15 minutes (depending on whether you’re spiralizing yourself)

Total time: 5-15 minutes

So, yes, oodles of zoodles and all that – it’s true that spiralizing vegetables, i.e. slicing them into spaghetti-shaped strands, is kind of a food trend. But zucchini noodles are light and delicious, naturally low in carbohydrates, and naturally high in fiber and nutrients. Plus, if you give them the spaghetti treatment – sauce and cheese, a spoonful of pesto, or even simply a little pat of melting butter – you just might convince any squash-wary family members that they’re worth tasting.

A note on gadgets: I have a super-simple double-sided pencil-sharpener type spiralizer, and I find it quite easy to use. I would also recommend the SpiraLife Vegetable Spiralizer ($13.99), a hand-held no-bells-and-whistles model that I like because it’s a) relatively inexpensive and b) entirely mechanical, which means you don’t need to plug it in and it won’t break.

However, you can invest in a more efficient gadget if you anticipate eating this a lot (Adam really likes this one) or you can even buy your veggies already-spiralized in some places if you want to pay a little more.


1 tablespoon olive oil

1 pound zucchini noodles (also called zoodles) or 1 pound zucchini (about 2 medium), spiralized



  1. Heat the oil in a wide skillet (ideally nonstick) over medium-high heat.
  2. Add the zucchini and sauté, tossing gently with tongs as it cooks, until it is just barely tender. This will take around 3 minutes, and you should stop before you think it’s completely cooked because it will keep cooking and you don’t want it suddenly sitting in a flood of water. Likewise, don’t salt it until you’re done cooking it, since the salt also will pull water from it.
  3. Salt and sauce as you like.

Perfect Slow-Roasted Salmon

Makes: 4 servings

Total carbohydrates: less than 1 gram per serving

Hands-on time: 5 minutes

Total time: 20-30 minutes

This is my very favorite way to cook salmon (or cod or striped bass, for that matter): the fish ends up meltingly tender, with a velvety texture and a very fresh, mild flavor. Don’t expect it to brown (alas), and don’t expect it to look the way you might expect cooked fish to look, since it won’t turn pale pink and opaque. It’s perfect as a regular main course, or atop a salad for a leafier meal.


1 ½ tablespoons olive oil (divided use)

Grated zest of 1 lemon (quarter the lemon after zesting it)

1 clove garlic, smashed, peeled, and minced

1 teaspoon fresh thyme leaves, chopped, or another herb of your choosing (optional)

4 pieces of thick salmon fillet (ask for center-cut), 1- 1 ½ pounds total

Salt and freshly ground black pepper

Simple tartar sauce, below (optional)


  1. Heat the oven to 275° F. Cover a baking sheet with foil, then brush or rub it with the half tablespoon of olive oil.
  2. In a small bowl, stir together the lemon zest, garlic, and remaining tablespoon of oil.
  3. Put the fish on the baking sheet, skin side-down. Sprinkle it with salt and pepper, then drizzle the lemon-garlic oil evenly over the fillets.
  4. Roast for 15 to 25 minutes, until the flesh is just beginning to flake when you press a fork into it, and you can separate the fish from its skin. It might look different from the way you’re used to cooked fish looking – rosier and less opaque. That’s okay!
  5. Serve with the lemon wedges, warm, at room temperature, or cold.

Simple Tartar Sauce

Whisk together ½ cup mayonnaise (use full-fat; look for Best Foods or Hellmann’s; otherwise, check that there are 0 grams of sugar per serving), 1 tablespoon coarsely chopped capers, 1 tablespoon chopped parsley, 1 tablespoon lemon juice, and ½ teaspoon salt. Feel free to add finely chopped cornichons (mini sour pickles) or dill pickles, and/or chopped dill.


Makes: 6 servings

Total carbohydrates: 20 grams per serving

Hands-on time: 5 minutes

Total time: 20-30 minutes

Quinoa is a wonderful grain… or seed… or superfood of the Andes. Whatever it is, it’s somehow simultaneously tender and crunchy, and also nutty and delicious. Plus, it’s gluten-free, high in fiber, and super-high in protein. Try swapping it into any dish or meal that you’d typically use rice for, since it offers so much more nutritional value. And if you’re serving the quinoa as a plain side dish, try stir in the juice and grated zest of half a lemon. Yum. (But also, if you’re aiming for fewer carbs, try making something like cauliflower “rice” instead, which you can find in some frozen vegetable aisles – Trader Joe’s has great options.)



1 ½ cups quinoa

3 tablespoons butter or olive oil


  1. Bring a medium or large pot of water to a boil over high heat and salt it heavily. It should taste as salty as the sea, so we are talking a fair amount of salt.
  2. Add the quinoa and stir, turn the heat down to medium-high and cook it for 10-15 minutes, uncovered, until it is just tender and the grains have spiraled open a bit. It will continue to cook as it steams, so don’t cook it until it’s soft at this point – just fish a little out with a fork to test.
  3. Drain it really, really well in a fine sieve – I mean, really shake it around to get the water out – then put it back in the pot, stretch a doubled dish towel over the top of the pot, and put the lid back on. Leave it to steam for 5 to 10 minutes.
  4. Stir in the butter or oil and serve.

The Best Roasted Vegetables

Makes: 4 servings

Total carbohydrates: around 10 grams per serving

Hands-on time: 15 minutes

Total time: 25-35 minutes


1 large head broccoli or cauliflower, or 1 ½ pounds Brussels sprouts

3 tablespoons extra-virgin olive oil

1 teaspoon kosher salt (or half as much table salt)

Optional: ½ teaspoon of sugar

Note: If you feel weird adding sugar to your vegetables, please feel free to leave it out. That seems completely reasonable to me, and the vegetables will still be totally good! However, because it helps the vegetables brown, because it only adds only a 1/2 gram of carbs per serving, and because this has, for years, been the best recipe I have for getting vast quantities of vegetables into the bodies of my children, I include it.

Lemon wedges, for serving


  1. Adjust an oven rack to the lowest position, place a large rimmed baking sheet on the rack, and heat the oven to 500 degrees.
  2. If you’re using broccoli, peel the thick stems with a sharp paring knife as best as you’re able. Then cut the stem into long ½-inch-thick pieces and the rest into long, narrowish florets. If you’re using cauliflower, trim out the core with a sharp paring knife, then cut it up into florets, ideally cutting each in half so there’s a flat side. For Brussels sprouts, trim off the bottoms and any discolored leaves, then cut them in half.
  3. Put the vegetables in a bowl, drizzle with the oil and toss well until evenly coated. Sprinkle with the salt and sugar, and toss to combine.
  4. Remove the baking sheet from the oven, then dump on the veggies, spreading them in an even layer and placing flat sides down wherever possible.
  5. Return the baking sheet to the oven and roast until the stalks are well browned and tender and the vegetables are lightly browned: about 10 minutes for broccoli; 15 minutes for cauliflower; 15-20 minutes for Brussels sprouts. Transfer to a serving dish and serve immediately with lemon wedges.

Chickpea Croutons

Makes: 1 cup (4 servings)

Total carbohydrates: 15 grams per serving

Hands-on time: 5 minutes

Total time: 25-20 minutes

I love these so much more than traditional croutons and they are better for you! They’ve got all the crunch, flavor, and saltiness you expect, but then they also add a ton of protein, fiber, and vitamins to your Caesar or green salad. Use a nonstick or well-seasoned pan, if you’ve got one.


2 tablespoons olive oil

1 (15-ounce) can chickpeas, drained and spread to dry on a double thickness of paper towels

Salt to taste (use plenty)

Garlic powder (optional)


  1. Heat the oil in a medium pan over medium heat until it is medium hot.
  2. Add the chickpeas in a single layer, salt them liberally, and leave them for a few minutes, unpestered by you and your spatula, so they can start to turn a bit golden on the bottom. Now start flipping and turning them every so often, shaking the pan around, until the chickpeas are as crisp and brown as they could be without burning. This will take 10-15 minutes.
  3. Add a sprinkle of garlic powder, if you’re using it, then taste for salt and remove the chickpeas to a paper-towel-lined dish to cool a bit before their introduction to the salad.

How to Accurately Tell If You’re Sensitive to Gluten, Dairy, or Any Food Without a Blood Test

Gluten-free (GF) is a catchy fad that has become more popular over the last year or so. You’ve probably seen expensive gluten-free options at restaurants, grocery stores and bakeries. But is that all it is? Is it just a fad?

If you don’t have Celiac disease or a known gluten sensitivity you may be scratching your head asking,

“What’s the big deal?”

Gluten is a protein found in grains such as:

  • Wheat
  • Couscous
  • Spelt
  • Rye
  • Durum
  • Udon
  • Barley
  • Graham
  • Semolina
  • Bran
  • Orzo
  • Panko
  • Bulgur
  • Possibly oats (due to cross-contamination)

Gluten intolerance vs. sensitivity

Gluten intolerance affects people who lack the enzymes required to break down the gluten protein, such as kumamolisin-As. Research is still being done to fully understand which enzymes are lacking and potential treatments.

The most common symptoms are explosive diarrhea, excessive gas, low energy and fatigue,dehydration, and/or malnutrition.If ingested by a person with a gluten sensitivity or intolerance, it results in an inflammatory response which damages the intestinal lining of the gut leading to malabsorption of other nutrients (aka. Leaky Gut Syndrome- see more below).

Gluten sensitivity is a delayed hypersensitivity immune response (IgG) occurs when a sensitized person repeatedly eats gluten over a short period of time. The effects progress more gradually and are non-specific and often dose-dependent.

Symptoms can vary from migraines, to cognitive ‘brain fog’, to behavioural difficulties in children with ADHD, to chronic digestive concerns (constipation, diarrhea, excessive gas, IBSIBD), to skin issues (acne, eczema, atopic dermatitis), to low energy, weight gain, water retention and joint pain.

Testing for gluten sensitivities measures for an immune system antibody called IgG.

  • In vivo (in/on the body) – muscle testing or energetic tests
  • In vitro (in a lab) – IgG blood sample with finger prick

Muscle testing, applied kinesiology, and energetic tests are controversial. The idea is that the patient holds a vial of a food antigen and the body will weaken in strength if there is a sensitivity. Physical strength is manually tested by the practitioner, which offers a level of bias (conscious and unconscious). There are also various energetic tests that measure a person’s response to the potential food trigger, gluten.

I also have issues with the current IgG tests and often find them to be unreliable. I know colleagues who have sent in multiple tests of the same blood sample to different lab companies and even the same labs with varying results. Some patients have even shown to be highly sensitive to foods they have never eaten before.

Until IgG tests become more accurate and reproducible, I still prefer taking a more practical approach to identifying potential food sensitivities with the hypo-allergenic diet (we’ll take a closer look at this test later in the article).

Celiac disease varies from a gluten sensitivity like an anaphylactic bee sting to a mild mosquito bite. To diagnoses celiac disease, a combination the following tests are commonly performed:

  • Anti-tissue transglutaminase (tTG- IgA)
  • Anti-endomysial antibody (EMA- IgA)
  • Anti-gliadin antibody (AGA- IgA)
  • Deamidated gliadin peptide antibody (DGP- IgA)
  • with a possible endoscopic biopsy of injured tissues

Celiac disease is an autoimmune condition of the small intestine. In celiac disease, there is both an inflammatory conditions and a loss of microvilli in a portion of the small intestine.

The loss of microvilli disrupts the mucosal cells and allows large molecules (ie. food) to pass through the tightly packed cells of the mucosal lining and into the blood stream where antibodies will be created to these ‘foreign bodies’. This is the same result as leaky gut syndrome. Now that the body has created ‘food antibodies’, the next time you ingest that food you will have an IgG response.

Sometimes food particles have similar structures as molecules in your body and the antibodies can start to attack your own cells. This is called autoimmunity and can take on many different forms, such as:

Where Else is Gluten Found?

Although usually found in grains, gluten is also used as a “filler” in many processed foods, seasonings, flavourings and products, such as:

  • Ales, beer, brown rice syrup, candies, deli meats, broth, sauces, imitation meats, marinades, lipsticks, and balms.

Malt, a popular substance used in candies and beverages has gluten. Caramel colouring and caramel also contain gluten. Wheat flour (glutinous) is found in many things from soy sauce and soups to condiments such as mustard, so reading labels are very important.

Supplements also may contain gluten as fillers or in the coating of their capsules. Read all medicinal and non-medicinal labels carefully.

What are Gluten-Free Foods?

The following types of flours are gluten-free:

  • Amaranth
  • Corn meal
  • Quinoa
  • Arrowroot
  • Cornstarch
  • Rice bran
  • Buckwheat
  • Flax
  • Tapioca
  • Corn bran
  • Millet
  • Potatoes
  • Corn flour
  • Soy (but be cautious of wheat additives in soya sauce)
  • Legumes (bean, chickpea, garfava, lentil and pea)

Where to find gluten-free products?Organic versions of soy sauce and soups (easily found in the grocery store) are usually gluten free (but read your labels).

Since gluten sensitivity and Celiac disease is becoming more common, it is much easier to find gluten-free products. Yes, health food stores have the best variety in products, but they can be expensive.

  • Gluten-free options can be found in the health food aisle or in the frozen food section (as many of the products are frozen) of any supermarket and even in Wal-mart.
  • Bob’s Red Mill products carry every type of gluten-free flour and baking mix, and can be found in the baked goods aisle (which all the flour and sugar) of most supermarkets.
  • The Bulk Barn also sells gluten-free flours, baked good mixes, pancake mixes and even powered soup mixes.
  • But remember, just because something is gluten-free, doesn’t mean it is healthy. These two terms are not synonymous. Many gluten-free products substitute with other products that may not agree with your digestive system (ie. egg, dairy, soy, corn) or be supportive to your health.

How to Cook Gluten-free

Below are some great websites for gluten-free recipes. Also look at paleo meals, which are wheat-free.

For information on which restaurants provide gluten-free options:

Best Options for Gluten-Free Food


Asian Styled Restaurants

  • Sushi – Avoid tempura and bring your own soy sauce.
  • Indian Food – Rice and vegetable dishes (paneer does contain dairy).
  • Korean Barbecue
  • Noodle Houses – Noodle bowls contain broths and rice noodles.
  • Chinese food – Rice and vegetables (note: be wary and ask questions as a lot of thickeners with gluten are used as sauces).


  • Greek – Souvalaki, rice, greek salad, potatoes (avoid baklafa and spanikopita as phylo pastry paper contains gluten.
  • Fish (any kind)
  • Steak House – Meat, chicken or fish with baked potato or vegetable (avoid mashed potatoes as they are thickened with cream and flour).

Organic Restaurants

Fresh – Contains organic food and a large amount of gluten-free and dairy-free options.

Organic Food Restaurants are more used to catering to individuals with gluten and dairy sensitivities, hence why they have more options.

How to Test Yourself For Food Sensitivities, at Home and For FREE?

The Hypo-Allergenic Diet is a great tool that I use with my patients to test for all food sensitivities, including gluten.

I completed my first hypo-allergenic diet in my 3rd year of medical school. It was challenging but insightful. Never in a million years would I have guessed a major food sensitivity to be SOY.

Being Chinese, my family is used to eating a lot of soy products: soya sauce, tofu, fermented bean curd, edamame, miso, soya nuts, soya milk. I knew that I was sensitive to cow dairy and when I switched from cow milk to soy milk I was still experiencing bloating, gas, stomach pains, and fatigue. It seems obvious looking back now, but at the time I never imagined someone with a Chinese background could have difficulties ingesting soy.

Hypo-Allergenic is also known as Oligoantigenic or Elimination diet.

This means that we avoid eating the most common ingredients that cause people inflammation and digestive issues. IT IS NOT A DIET TO LOSE WEIGHT. It should be viewed more as a food sensitivity TEST.

The top 5 food offenders include:

  1. Wheat
  2. Dairy
  3. Corn
  4. Soy
  5. Eggs

Note that some of the foods on the list are very nutritious, so if you are not sensitive to the food, bring them back into your diet (ie. eggs).

Also remember, many non-gluten foods may not be healthy. Just because they remove those ingredients does not mean they haven’t replaced them with other poorer quality ingredients.

Try and stay away from packaged, canned, processed and deep fried foods. And be cautious of dehydrated and dried foods for they often contain added sugars and preservatives. Raw and fresh is often your best bet for optimal health.

A thorough elimination and re-introduction is not easy, which makes the IgG blood tests more appealing to many. The hypo-allergenic diet takes 6-8 weeks to fully complete with lots of meal planning and having the people you live with (and possibly cook for) on board. If a full hypo-allergenic diet is not plausible for you at this time, you can modify the test by eliminating one food at a time, for example gluten.

Watch the video. URL:

‘Gluten-free’ finally means gluten-free! FDA announces regulations to enforce label meaning but are consumers really being protected?

An increasing number of people in the world today are becoming intolerant to gluten, which is a specific protein found in wheat, rye and barley. Sensitivity to the gluten protein now affects roughly 18 million Americans. This growing problem has given rise to an ever-expanding industry of “gluten-free” products. In recent years, the “gluten-free” label has become an advertising ploy, backed by little accountability. Now, the FDA is getting involved, announcing new regulations to enforce the meaning of the “gluten-free” label.

One of the first regulations enacted a year ago requires anything labeled “gluten-free” to contain less than 20 parts per million of gluten. This limit on gluten ensures that those with gluten sensitivities won’t get sick if they eat the product. Furthermore, the FDA will deny a product the “gluten-free” label if the product is made in the same manufacturing facility as products that contain gluten. The FDA is trying to protect consumers from cross-contamination.

Leading gluten-free food companies like Glutino and Udi’s have already complied with the gluten limits. The CEO of Boulder Brands, which owns the two aforementioned companies, Stephen Hughes, says the new FDA regulations set a great standard, putting a “stake in the ground” that can increase the integrity of the gluten-free market. “If consumers can’t have confidence in the products long-term, it’s going to hurt the overall trend,” he said.

Questioning the reasons why gluten sensitivities and celiac disease are on the rise

As the law brings more awareness to gluten sensitivities, many are beginning to wonder why a growing number of people are having a hard time digesting this specific wheat protein. For some, gluten sensitivity causes bloating, gas, and indigestion. For others, gluten sensitivities can cause an autoimmune condition called celiac disease that restricts a person’s ability to assimilate nutrients.

Ten years ago, celiac disease was unheard of. The FDA estimates that some 3 million Americans struggle with the autoimmune condition. Some medical professionals believe that the rise in gluten sensitivity is because people are eating more processed wheat products today, including pastas and baked goods.

Is the increased amount of gluten in the diet to blame for heightened gluten sensitivities? More importantly, what is happening inside the human gut and intestinal flora that causes this indigestion? What role do human gut microbes play and how is their composition changing compared to years past? Are there any environmental triggers depleting gut microbes and leading to gluten sensitivities?

One possible cause is glyphosate, a powerful poison that’s used as a mass-application herbicide on many of today’s crops and lawns.

Glyphosate’s role in decimating important human gut microbes

Glyphosate works by disrupting the shikimate pathway in plants and microorganisms. Glyphosate is practically raping natural life processes, annihilating important amino acids. This same disruption occurs in microorganisms living in the human gut. Countless gut microbes help humans use vitamins and defend the body against invading pathogens. Glyphosate breaks these beneficial gut microbes down, impairing the human immune system.

According to the Institute for Responsible Technology, glyphosate activates retinoic acid, a metabolite of vitamin A. In a corresponding 2011 study, increased retinoic acid activated a specific immune response to gluten, showing how glyphosate plays a large role in gluten sensitivity.

FDA safety standards on gluten ignore the underlying causes of gluten sensitivity and the rise of celiac disease

It’s important to note that people with celiac disease are really fighting a condition of not being able to absorb the necessary nutrients from food. This shows that anything that damages the beneficial flora in the human gut is to blame for celiac disease, whether it is glyphosate or prescription antibiotics.

While the FDA and government safety standards are set to make “gluten-free” labels more transparent and honest, at the same time, this government safety is permitting obscene doses of antibiotics and pesticides to hit the market, destroying human gut microbes. The very products perpetuating celiac disease and the malabsorption of nutrients are considered “safe” and allowed to be pumped into the economy en masse.

If Americans and people around the world are looking for food safety, then it’s time to take a closer look at the science of gut microbes and the very products like glyphosate that are destroying people’s immune systems from the inside out.

Sources for this article include:

Learn more:

What’s the Deal With Gluten?

Gluten-free packaging is everywhere, but many people still don’t seem to know what gluten is and why they might want to avoid it.

Earlier this summer, late-night host Jimmy Kimmel even made a joke of it by sending a camera crew to Runyon Canyon in Los Angeles to find out if exercisers knew what gluten is. Kimmel wanted to mock their lack of knowledge because, as he explained, “In L.A., people are very anti-gluten, which bothers me because I’m very pro-pizza.” Kimmel wondered if people would be able to answer the question “What is gluten?”

watch the video.. URL:

For people who have celiac disease, gluten is not exactly a laughing matter, however. Celiac is an intestine damaging disease, and 85 percent of sufferers go undiagnosed.

At LIVESTRONG, gluten has been a popular topic over the past several years. We’ve published a number of articles on gluten, including “Gluten: Friend or Foe?” “15 Unexpected Foods That Contain Gluten,” “5 Reasons to Go Gluten-Free” and “Gluten-Free Is the Way for Me.”

Still, the Kimmel segment highlights that there are a lot of people out there who don’t know what the heck gluten is. To help fix this, we created an infographic to help make it easier for everyone to understand what the deal is with gluten.

We hope this infographic will help to solve all the confusing questions about gluten.  (Gluten, by the way, is a protein found in wheat, rye, triticale and barley.) Print it and/or pin it and share it on Pinterest. That way, the next time a camera crew (or friend or family-member) asks questions about gluten, you’ll be prepared with an intelligent answer!

Gluten infographic


Readers – Did you know what gluten was before reading this article? If not, did the infographic help to explain things? Have you ever eaten gluten-free?  Has eating gluten-free helped you to feel better? Have you ever been tested for or diagnosed with Celiac Disease? Leave a comment below and let us know.

Read more: