• 18 DEC 20
    • 0

    Is Gluten-free good for everyone?

    Gluten is a type of protein found in grain that is made up of gliadin (what gives bread the ability to rise) and glutenin (what’s responsible for its elasticity). The most common gluten-containing grains are wheat, barley,  rye, and triticale, but are also present in oats and other cereal grains unless otherwise verified with a

    • 13 NOV 20
    • 1

    Food and The Two Questions of Functional Medicine

    There are two main questions at the heart of functional medicine, “what harms us?” and “what makes us thrive?”. It is easy to overlook our role in choosing what harms us and what makes us thrive and instead focus on external factors we have no control over (i.e. watching your favorite sports team, time with

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