GLUTEN A summer issue of the Journal published by the Academy one of us belongs to had an interesting article on a new type of gluten-free pasta. The article title is: Green Banana Pasta: An Alternative for Gluten-Free Diets. Journal of the Academy of Nutrition and Dietetics – July 2012 (Vol. 112, Issue 7, Pages 1068-1072, DOI: 10.1016/j.jand.2012.04.002). The gluten-free flour pasta product is made from green banana flour, egg whites, water, and edible food source gum. Some people actually found the gluten-free pasta product more acceptable than pasta made from whole wheat flour. (Image of Green Bananas courtesy of johnnyberg at
It’s March once again and National Nutrition Month (NNM) is here! National Nutrition Month helps remind us of the unmistakable link between food, nutrition and health. You can find out more by visiting this year’s NNM site. In honor of the 40th anniversary of National Nutrition Month, we’d like to share 10 categories of tips with you. Won’t you join us in making this the best celebration ever of NNM?!