August 28, 2014

What Do Those Nutritional Facts Really Mean?

What does low fat mean exactly? What about low sodium, or even calorie free? There are so many confusing labels out there that you may not truly know what you are consuming. The next time you go grocery shopping, scan the aisles at the grocery stores and you’ll see all kinds of claims — lean, light, reduced fat, low cholesterol, low calorie, fat-free, etc. The… Read more...

August 28, 2014

What is Celiac Disease?

Celiac disease (celiac sprue, gluten enteropathy) is a permanent intolerance to gluten, a storage protein in certain grains like wheat, rye, and barley and their cross-breeds. Celiac disease is characterized by an immunologic response to gluten, which results in diffuse damage to the small intestinal mucosa and malabsorption of the nutrients. It is a chronic… Read more...

August 27, 2014

Homemade Facials!

Home Made Face Masks

In the mood for a nice facial? Do the costs associated with a facial make you skip it? Well, now you can do your own facial with things you may already have in your own kitchen! Take a look at a few of some homemade facial recipes below!

Always wash your face with lukewarm water and pat dry before applying the face mask.

1. Egg white and yogurt face

Read more...
August 27, 2014

Distilled White Vinegar, a secret weapon in the kitchen?

Distilled White Vinegar –Essential Part of Kitchen

Vinegar is such a versatile part of every kitchen. It is used in cooking as well as cleaning in the kitchen. Did you know that there are many ways in which it can be used? Here are just a few ways distilled white vinegar is used in kitchen cleaning.

  • Use vinegar as all-purpose surface cleaner in the kitchen. Spray
Read more...
August 27, 2014

Gluten Free Food Labels

Gluten Free Food Labels
FDA has issued a new regulation that food product bearing a gluten-free claim labeled on or after Aug. 4, 2014, must meet the Gluten-free requirements.

In order to label food as gluten-free, food must meet all of the requirements of the definition, including that the food must contain less than 20 parts per million of gluten, according… Read more...