By Dr. Matsen/Irene Hatyon Gluten Sensitivity Some grains contain gluten, the generic name for naturally occurring cohesive, elastic proteins that make grain particles stick together when they are baked. Gluten sensitivity is fairly common because when yeast and bacteria get...

By Irene Hayton Instead of serving these scrambled eggs on toast, cooked brown rice is added to the mix, providing a nutritious, gluten-free alternative to bread. The feta cheese is optional but it adds a lot of flavor, so add...

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...