I am happy to announce that Tucson Meet Yourself Folklife Festival, which has a special Health and Wellness focus this year, has selected me to speak on two different but related topics. My first presentation will be about “Going Against the Grain to Combat Obesity and Diabetes” on Saturday, Oct. 15, 2011, at 3 p.m. The second one, “It’s Gluten Free, but Is It Healthy?” will be the next day, on Sunday, October 16, 2011, at 3 p.m. Both presentations will take place in the lower level of the Joel D. Valdez Main Library at 101 N. Stone Ave. in downtown Tucson and will be followed by book signings of both my books, Going Against the Grain and Gluten Free Throughout the Year, at the Southern Arizona Celiac Support (SACS) booth in the Jacome Plaza that is virtually next door to the library.

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by Melissa Diane Smith

I absolutely loved this sign that I saw while walking the show floor at the natural foods convention, Natural Products Expo West! As you probably know, I’ve been writing for quite some time about how gluten-free junk food is making people who eat gluten free fat and unhealthy. In fact, getting that message out to more people is a big reason that I started this blog (see my original story “The Gluten-Free Diet – A Recipe for Unhealthy Weight Gain?”). It’s also one of the main reasons for my new book, Gluten Free Throughout the Year: A Two-Year, Month-to-Month Guide for Healthy Eating.

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The more you go against the grain during the holiday season, the healthier you’ll tend to be. If you know that in theory but need a little practical help enacting that in your life, let me remind you of my new book published earlier this year, Gluten Free Throughout the Year. With its month-to-month format, this companion guide to Going Against the Grain can help you through all times of year, and offers gluten-free recipes such as Pink Rice with Roasted Asparagus and Mushrooms and grain-free recipes including Chestnut Stuffing, Savory Stuffing, Butternut Squash with Fresh Sage, Pecan-Pear Autumn Sundaes, and No-Bake Dried Fruit-Cocoa Balls, all of which are very appropriate for the holidays.

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My virtual book tour for my new book Gluten Free Throughout the Year continues. This month I did an author interview at About.com and had a nice conversation with Teri Gruss, the writer of the Gluten-Free Cooking section of that site. She asked very insightful questions I’m not often asked and we covered information that people who eat gluten free rarely hear about. You can check out the interview at these links:

About.com interview – Part 1

About.com Interview – Part 2

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The podcast interview that Jimmy Moore of The Livin’ La Vida Low Carb Show did with me is now available! Jimmy is doing a great job spreading the word about the health benefits of low-carb diets, I love his enthusiastic personality, and I really enjoyed being on his show. He and I had a wonderful chat and we covered a lot of territory about the many unadvertised troubles with grains. If you have not yet read my Going Against the Grain book (or if you just need a little refresher on the information), the interview is a good overview of many of the topics I cover in that book. The interview runs less than an hour, and the many subjects we discussed in that time include:

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by Melissa Diane Smith

Do you eat gluten free, but gain weight or end up feeling not well during the holiday season? If so, consider this: There’s a little-known secret to enjoying the holidays with health, energy and no weight gain: Eating against the grain. Preparing low-grain foods and even no-grain foods may be unknown to most people (even many people who eat gluten-free). But it is an overlooked strategy for making delicious holiday meals quicker, easier and with far less fuss.

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Many people want to know more specifics about my new holiday E-book, such as what type of flour and sweeteners I use in my recipes. Rather than answer people individually, I decided to put the most common questions I have been receiving and my answers in this Q&A interview in case you were wondering about these questions, too.

Q. How is your book different from other cookbooks?

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