Friday: it’s a wrap!

Hey, it’s Friday. I had a great week.

A baby rabbit. Just because.

(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”.

Nat Kringoudis’ trick for perfect rice without cooking the nutrients out by over-boiling: “I don’t love mooshy rice, I feel like all the nutrients have been stewed out of it. I cook rice until its 3/4 ready, turn off the heat and put the lid on and walk away for at least 20 minutes. By the time I’m ready to eat it, its perfect”.

Julie Smits from Feathered Love also shared one of her tips regarding digestion: “To help with digestion eat a small or big salad beforehand, the enzymes will help you digest the grains better”.

I think I’ll do this as a semi-regular thing on the blog…to share around good info. That’s why we’re all here, right? It’s like the proverbial chat over the back fence our grandmothers used to have. What do you think?

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