by Melissa Diane Smith

Genetically modified organisms (GMOs) have become the food issue of our time, yet most Americans continue to have big gaps in their understanding about these laboratory created food impostors.

If you wish there was a way that you could quickly learn the most important information you need to know about GMOs in an easy-to-understand way (and if you live in Southern Arizona), don’t miss the opportunity to hear me speak on “How to Shop and Eat Non-GMO (Even Without Mandatory Labeling!)” at the new Natural Grocers store at 5600 E. River Road in Tucson at 11 a.m. this Saturday, October 1, 2016.

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by Melissa Diane Smith

I am delighted to be a featured speaker during the Grand Opening of the new Natural Grocers natural food supermarket at 5600 E. River Road in Tucson this month.

On Tuesday, September 20, 2016, at 6 p.m., I will present “Going Against the Grain for Health: How to Make Food Your Best Medicine.” In this presentation, I’ll cover the health troubles caused by refined grains, whole grains, gluten grains, and genetically modified ingredients hidden in grain-based foods, and explain how to use this information to lose unwanted weight, reverse disease processes, and revitalize health. I’ll also give my answers to common questions I receive, such as “was wheat always not good for us, or has it become worse for our health in recent years?” and answer any other questions that you have.

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Reactions to gluten, a protein found in wheat, rye, and barley, can trigger a range of symptoms and illnesses in children who have celiac disease (an autoimmune condition in the gut) or nonceliac gluten sensitivity (a reaction to gluten that isn’t an autoimmune condition). The following symptoms might indicate that your child is adversely reacting to gluten. (Take note: Except for “growing pains” and slow growth, the same symptoms can be warning signs in adults, too.)  

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If your kids need to avoid gluten, don’t despair!  Here are 15 nutritionist-approved gluten-free lunch box ideas they’ll love (and adults will too!)

Ask The Nutritionist

by Melissa Diane Smith

Q: I have a 10-year-old daughter who was diagnosed with celiac disease earlier this year, and a 6-year-old son who has experienced dramatic improvements in behavior problems (diagnosed as ADHD) since I put him on a gluten-free diet a year ago. I know how to put gluten-free meat on some gluten-free bread, but I’d like to transition my kids off of these processed products. Can you offer any suggestions? —Ann L., Las Vegas

A: Making healthy, gluten-free school lunches that your kids will like is completely possible. You just need to get creative by filling the lunch boxes with at least a few different, colorful, easy-to-eat foods. Include some protein, vegetables, healthy fats, and fruit. Prepare the boxes to look as tempting as possible, cut vegetables in interesting shapes, and pack them with gluten-free dips. (Studies have found that children are more likely to eat their vegetables with a dip.)

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