Monthly Archives: January 2012

What’s Wrong with Wheat?

Nothing’s wrong with wheat or any whole food. That they’ve nurtured countless generations for eons proves their value. Plus, they’re versatile and many of our favorite and most tasty foods contain wheat.  So what’s the fuss? The answer is not about the wheat or another allergen; rather it’s about your digestive system. If you’re not… Continue Reading

Three Reasons to Soak, Sprout and/or Ferment Grains, Beans, Nuts and Seeds

Enhanced flavor is the first of three important reasons to soak grains, beans, nuts and seeds. To further blossom the flavor of these seeds, they can also be fermented or sprouted. In your mind’s eye, mentally compare the full, rich flavors and aromas of fermented sourdough bread to the more simple aroma and flavor profile… Continue Reading

What’s Wrong with Dairy

If you bloat easily, have weight, skin, autoimmune or digestive problems the odds are that diary is a culprit. Perhaps you’ve noticed that you do ok with some dairy products but not all. Furthermore, sometimes a bowl of ice cream doesn’t cause problems but another time it does. How confusing! Here’s a guide to help you… Continue Reading

Pickles for Health

Accompanying recipe: Dilled Red Radish, Carrot and Cauliflower Pickles You probably know that quality yogurt and pickles are remarkably healthful fermented foods that aid digestion and strengthen your immune system.  However, not everyone knows that pasteurization strips their superfood ranking by destroying  fragile nutrients such as lactic acid micro-flora.  Therefore, insist on living fermented foods including… Continue Reading

Spelt, Kamut and Sprouted Wheat: Are they Right for You?

Jane was in my office yesterday suffering with chronic fatigue and fibromyalgia. Her story is similar to countless other clients. Some years ago Jane became sensitive to wheat and so went without it. Her health greatly improved. Then, she heard about the wheat “alternatives” (spelt, Kamut and sprouted wheat flour) and gladly started eating these… Continue Reading

Figs

Part of the fun of biting into a fig is crunching into its hundreds of pinpoint-sized seeds. The fig’s intense sweetness is yet another pleasure. But it’s all those seeds—there can be as many as 750—that explain a fig’s curious biology. Each seed comes from an individual blossom hidden within the fig itself. These unseen… Continue Reading

Apricot Kernels: Superior Laetrile Source

Apricot kernels (Prunus armeniaca) are a good source of amygdaline. This controversial compound helps prevent cancer. It’s also known as vitamin B17 and laetrile. My mother always puts a few apricot pits into her preserves for, she said, “The flavor.”  As a child, her logic was beyond my ken as apricot kernels are nastily bitter.… Continue Reading

Carob–A Healthy Chocolate Alternative

While nothing duplicates chocolate, carob is a healthy alternative. It looks and tastes like a mild cocoa powder. For some people a carob treat enables them to bypass chocolate. The carob pods, which come from a Mediterranean evergreen, are also known as St. John’s Bread because, apparently, they were a wilderness staple for John the… Continue Reading

Fermented Foods Strengthen Immune System

Why do some foods like chocolate, wine and cheese taste so delicious? Fermenting magically transforms their original ingredients into something more desirable. Besides upping flavor, some lactic-acid ferments, such as homemade sauerkraut, actually strengthen your immune system. Pickling, brewing and culturing are other terms to describe this process by which friendly enzymes, fungi and bacteria… Continue Reading

Kefir–Health Benefits

Kefir is a creamy, tangy and tasty fermented milk beverage that is more healthful than yogurt. It builds immunity and imparts a sense of well being. A daily glass of kefir is a delicious and fuss-free way to support your energy and overall health (unless that is, you’re sensitive to casein in which case all dairy products are contraindicated). You… Continue Reading



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