Going Gluten-Free Series: Part 2


Before I continue the “Going Gluten-Free Series”, I have both good news and bad news to report.

The good news is that the high today was 70 degrees.


The bad news is that I sustained an injury to my left quadricep muscle this week, and for the last two days, I have been unable to run.

Thus, the favorable weather went to waste was not enjoyed (by me) to the fullest extent. Continue reading »

Going Gluten-Free Series: Part 1


The phrase “Gluten-Free” seems to be popping up everywhere.

The ubiquitous label, which has surpassed even the “low-carb” craze in marketing popularity, is actually worthy of contemplation.

What  does Gluten-Free mean?

          What is a Gluten-Free diet?

First, let’s establish what Gluten itself is:

Gluten is a protein found in wheat, barley, and rye. Gluten also exists in many whole grain foods related to wheat, including bulgur, farro, kamut, spelt, and triticale (a hybrid of wheat and rye). Continue reading »