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February 19, 2011 | By Elena Conis, Special to the Los Angeles Times
Ancient grains may sound like something you'd find in a museum or at an archaeological site. But these days, they're turning up in the bread aisle. At markets from Whole Foods to Vons, shoppers can choose from a growing number of breads made with so-called ancient grains, including quinoa, amaranth, spelt and Kamut (a patented variety of wheat). Claims about the breads abound: They're said to be packed with whole grains, protein, omega-3 fatty acids and antioxidants, and they're supposedly safe for people with wheat allergies or gluten intolerance, also known as celiac disease.
February 14, 2011 | By Jeannine Stein, Los Angeles Times
We all know we should eat more fiber. Here's some incentive: Eating more of it could help you live longer, but the kind of fiber you eat may be key. The findings came via a study released online Monday in the Archives of Internal Medicine . Researchers used data from the National Institutes of Health-AARP Diet and Health study that asked people age 50 to 71 what they ate for the last year and how often they ate it. Researchers followed the...
February 11, 2011 | By Kim Murphy, Los Angeles Times
In the din of frantic phoning and texting that has characterized these tense days in Cairo, unusual messages arrived this week that left many Egyptians squinting at their cellphones: "Police have returned to streets to protect citizens and their security. Please cooperate with them. " Another said: "The police will be nothing but at the service of the people and their protection. " For the most part, these communiques from the police state have been greeted with puzzlement, if not derision.
January 13, 2011
  Five-grain bread Total time: 1 hour, 15 minutes plus rising times Servings: Makes 3 medium loaves Note: Adapted from "Bread: A Baker's Book of Techniques and Recipes" by Jeffrey Hamelman. Specialty flours are available at select well-stocked markets, health food, cooking and baking supply stores, as well as online.This recipe can also be used to make about 3 dozen dinner rolls. Soaker Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish.
January 13, 2011 | By Amy Scattergood, Special to the Los Angeles Times
Unless you're reading this story in your grandmother's Brooklyn or Minnesota kitchen, a loaf of dark bread just out of the oven, you may be part of the vast majority of people for whom dense rye breads are a bit out of the comfort zone. You may run across old-world loaves like these, on your table if you're lucky or maybe at a Vermont bakery, the loaves stacked in a dark mosaic, but in this country it's mostly the more familiar baguettes and country whites that we buy and bake at home.
December 20, 2010 | By Marni Jameson, Special to the Los Angeles Times
Most people can count calories. Many have a clue about where fat lurks in their diets. However, fewer give carbohydrates much thought, or know why they should. But a growing number of top nutritional scientists blame excessive carbohydrates ? not fat ? for America's ills. They say cutting carbohydrates is the key to reversing obesity, heart disease, Type 2 diabetes and hypertension. "Fat is not the problem," says Dr. Walter Willett, chairman of the department of nutrition at the Harvard School of Public Health.
November 1, 2010 | By Mike Bresnahan
Do the Lakers have the wrong Gasol? Of course not. But Lakers Coach Phil Jackson jabbed at his All-Star forward when asked about Pau Gasol's going up against his brother Marc when the Lakers play the Memphis Grizzlies on Tuesday at Staples Center. "It's been very hard on him," Jackson said, referring to past battles in the post between the brothers. "A lot of times we say we traded the wrong guy and tell him that Marc is a tougher, more powerful player than he is. [Marc]
August 16, 2010 | By Kathleen Clary Miller, Special to the Los Angeles Times
Medical science has determined that one cannot separate mental and emotional health from physical well-being. Which one of us hasn't suffered the bodily reaction to stress — felt the heart race when running late to an important meeting at work or experienced an adrenaline surge during a freeway delay? Feed the soul, not just the body: For me, a part of that is church. When I attend Sunday services, often my soul is refreshed; balance is restored. I need equilibrium because, ahem, as my daughters will aver, I tend to go a bit overboard on nutritional matters and require intervention.
July 26, 2010 | By Jeannine Stein, Los Angeles Times
In May, we raided the nutritionally bankrupt pantry of Stephanie Jacobson, a Toluca Lake publicist whose meals were based on processed and frozen foods ? or fast food. She was so hard-core she had Chipotle and Pizza Hut apps on her phone. She did have an occasional stalk of broccoli or glass of milk, but registered dietitian Ruth Frechman obviously had her work cut out for her. Undaunted, the Burbank nutrition expert suggested that Jacobson, for starters, do more cooking at home and told her how to add more fruits and vegetables, lean protein, dairy foods and whole grains to her diet.
July 26, 2010 | Joe Graedon, Teresa Graedon, The People's Pharmacy
Two years ago, I was getting headaches every day for several months. I visited five different doctors, but none had a clue as to the reason, and they weren't any help. I then read about a lady who had written to you. She said her headaches stopped when she stopped eating wheat, oats, barley and rye. The next day I quit, and so did the headaches. Other readers with chronic headaches should try not eating gluten and see if it helps. Migraine headaches are an often-unrecognized symptom of celiac disease.
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