By Irene Hayton Gluten is the naturally occurring cohesive, elastic proteins that make grain particles stick together when they are baked. Flours made from amaranth, arrowroot, buckwheat, coconut, corn, legumes (beans, peas, and lentils), millet, nuts, potatoes, quinoa, rice, sorghum,...

By Irene Hayton Perhaps you’ve noticed the strange, not-so-pretty-looking vegetable called jicama in the produce section of the grocery store and wondered what it is, what it tastes like, and what to do with it. Well, don’t let its humble...

Water is the recommended beverage on the Eating Alive Program. It’s one of the most important molecules in our bodies, making up more than half our weight. Water is involved in all of your bodily functions including circulation, digestion, absorption...