Hey, it’s Friday. I had a great week.
(For more baby animal cuteness check out this indulgent mid-Term angst antidote Salon link).
* So, this week the astute, “give it to me, I’ll do it” Jo Foster started with me in my office on Monday as a writing assistant and general life helperer. I’m beyond grateful and happy and even getting used to her singing. Check out her thoughtful, kind blog The World Is Your Oyster.
* I filmed Good News Week. Much more relaxed this time. Akmal was on my team. The guy is stupendously bright. It’s on the telly this Monday night.
* And on Sunday, the official announcement about the new show I’m filming goes out. I can say this much for now: it’s a nutrition show, I’m the host and it will screen on Lifestyle YOU next year. More to come. Much more.
But to some great stuff you guys shared (thanks for the ideas!):
This week’s ‘Tuesday Eats: a guide to grains’ yielded some great comments on grains and gluten.
Mia Watson outlined the deal with oats (gluten or not; it’s always very vague): “Gliadin – is a protein in oats that is nearly identical to the gluten protein in wheat, and some people who are sensitive to gluten can be sensitive to this too. So, even specially prepared gluten-free oats (grown in non-gluten-contaminated fields, etc) can still cause problems for some. Something like 25 percent of celiacs are also allergic to gliadin”.