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NGF Digest 001: New Recipes, Science News and Introducing NGF Pinterest.
November 10, 2021
Welcome to November, AND welcome to the inaugural issue of Naturally Gluten-Free Digest!
I really hope you enjoy this as much as I enjoy writing it for you, and that you find it valuable.
Go ahead and pass this along if you know someone who would benefit from great info on living gluten-free and some of my best recipes.
I’ve been making pizza this month and I don’t want you to miss out on the goodness.I was a bit worried my family would get tired of pizza and beg me to stop, but it never happened. As a result, I have a brand new article for you with tons of advice on how to safely enjoy pizza at home or when you go out and I’ve linked in 6 very different and very delicious ways to make gluten-free pizza in your own kitchen. Click on the link above, give a couple of them a try, and let me know how it worked out in the comments.
Reheating Gluten-Free PizzaHard to imagine that there would be any left over, but it happens. Of course, you can reheat pizza in the microwave if you’re in a hurry, but I prefer real heat to enjoy my gluten-free pizza leftovers. If you have time, preheat the oven with the pizza stone in there and slide your gf pizza onto the hot stone, or if you have a toaster oven, it’s the perfect pizza re-heater. Have you invested in an air fryer? Samantha at Everyday Family Cooking says to preheat your air fryer to 350°F (325 if your pizza is very thin). Place your pizza into the basket and cook for 3 – 4 min. Check on it and give it another 1-2 min if needed.
Naturally Gluten Free is on PinterestI’ve set up a couple of boards for you to check out, added some pins from NGF and curated a few more from around the web. I’ll be updating all the time so be sure to Follow me here to see what happening in the gluten free world, REAL TIME.
News From the Scientific CommunityA pill for Celiac Disease? Could it be true. I’ve had so many people ask me “Can’t you just take a pill for that?” I admit I’ve had to resist the eye roll. Check out this MEDPAGE TODAY article for the details. There was a phase II, double blind randomized proof of concept trial in Germany to test a transglutaminase 2 inhibitor. The results look positive, and the plan is to move forward with clinical trials. Right now, it’s not expected that this will allow Celiacs to consume gluten, but that it will be very helpful for people who continue to have symptoms (refractory celiac disease) while on a gluten-free diet.
What I’m readingI actually just finished reading A Hunter Gatherer’s Guide to the 21st Century by Dr. Heather Heying and Dr. Brett Weinstein. I’ll post a review on my Gluten-Free Books page and link to it for you next month, but I’ll give you a sneak peek at my impressions here. I kind of geek out on the whole genetics / evolution / environment topic, maybe because celiac is a genetic disease that is triggered by environmental factors. If you’re into that kind of thing, I think you’ll like this book. Heying and Weinstein, who are both evolutionary biologists, explore the affects of both DNA and culture on human behavior and well-being and how the “hyper-novel” world we live in might be causing all kinds of upheaval. They have a complete chapter on food which I plan to re-read. It’s right up my alley and maybe yours too, as they recommend eating the real food that our ancestors evolved alongside.
Next on the library shelf, I’ve just started reading Food, Genes and Culture: Eating Right for Your Origins by Gar Paul Nabhan. He goes deeper into the notion of how the foods our ancestors ate interacted with their DNA and how ignoring that may be contributing to 21st century disease. I’ll let you know if I recommend this one in the next newsletter.
That’s all for this month.I’d love to hear from you. Let me know what you’d like to see in the newsletter. Just drop me a line from my Contact Page .
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