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| Nutritionist and Author |
Ask the Nutritionist
by Melissa Diane Smith
How this common grain sets us up for a variety of health problems.
Q: Why is wheat such a problematic food for so many people? Was it always not good for us, or has it become worse for our health in recent years?
– Kris B., Chicago
I recently learned that my books Going Against the Grain and Going Against GMOs are frequently bought together on Amazon.com. That’s great to learn! If you read Going Against the Grain first, then Going Against GMOs, you’ll get a crash course on the biggest food issues of our time that are rarely covered by mainstream media but are vital to know about to dramatically improve and protect our health.
Want to join others who are reading both books in succession so you know how to change the foods you eat to revitalize your health? I’m offering a deal during the summer that gives you incentive to do that: Purchase both Going Against the Grain and Going Against GMOs (in either paperback or e-book form), email or mail your receipt to me, and get $30.00 off the price of any nutrition coaching program or $25.00 off my Get Started Combo nutrition counseling services. (Trust me when I say that my Get Started Combo will never go any lower than that!)
by Melissa Diane Smith
Could eating unlabeled genetically modified organisms (GMOs) in foods be an overlooked and perhaps key factor in the exploding incidence of gluten-related disorders the past decade and a half? That’s what numerous practitioners familiar with both the adverse health effects of gluten and the adverse health effects of GM foods, such as myself, have been wondering and suspecting.
Now a new report compiled by leading non-GMO advocate Jeffrey M. Smith pulls together what is known about gluten-related symptoms with what is known about the health effects of GMOs to theorize that GMOs may contribute to gluten-related symptoms in five different ways.
by Melissa Diane Smith
Ready for groundbreaking information on the adverse health effects of gluten? Look no further than my like-minded colleague and good friend, Dr. Rodney Ford, a prolific author and recognized gluten-sensitivity expert from New Zealand, who is on a speaking tour in the United States right now and has authored a new book, Gluten: ZERO Global, explaining reasons why he believes gluten is harmful to everyone on the planet in the long run, even people who do not think they are gluten sensitive.
by Melissa Diane Smith
(Opinion) – After four years of inactivity on the matter, the U.S. Food and Drug Administration (FDA) reopened a public comment period for its proposal about labeling foods as “gluten-free” and said it aims to publish a final rule and start allowing official gluten-free labeling in the third quarter of 2012. Members of the gluten-free community around the country are excited about this development with many thinking gluten-free labeling approved and monitored by the FDA will automatically protect them from unwanted exposure to gluten. But will it?
by Melissa Diane Smith
There are good reasons for men to pay attention to symptoms early.
Every single person I meet or hear about with gluten intolerance is female. I feel like the only guy who has it, writes one man on a celiac forum. Do men really have gluten intolerance far less often than women, or do they pay less attention to symptoms that are common signs of gluten intolerance?
by Melissa Diane Smith
(Opinion) The decade of 2000 to 2009 was a breakthrough decade in our awareness and understanding of gluten intolerance.
In 2000, celiac disease was considered very rare and non-celiac gluten sensitivity was hardly on anyone’s radar screen (except for a few researchers’ and doctors’ – and mine as well. I published Going Against the Grain in 2002.)
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