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Gluten intolerances have become much more prevalent in recent years. As a matter of fact, celiac disease is thought to affect 1 in 33 people. Celiac disease and gluten intolerances are due to an inflammatory response to a protein called gluten, which is found in wheat, rye, barley and, sometimes, oats. It is this protein that makes breads and pastas chewy.

When someone who has celiac disease or is sensitive to gluten consumes gluten-containing foods, antibodies that attack intestinal microvilli are attacked. As a result, nutrient absorption is impaired. People may suffer from diarrhea, weight loss, malnutrition, migraines, infertility and osteoporosis, and other inflammatory conditions.

No one really knows why but one of the reasons may be that we are no longer consuming the same types of wheat that our ancestors consumed. Another reason may be that, because people are consuming more refined grain products (such as white flour), they may have reduced ability to digest gluten, which is found in the endosperm of seeds (a part that is usually removed from the grain when it is refined). It might also be because much of the wheat produced today is genetically modified. As was noted in a previous newsletter, genetically modified foods may cause allergies because the process of crossing genes from one species to another creates allergens, or can create new allergies.

People who have celiac disease or intolerance to gluten need to eliminate all gluten-containing foods from their diet. The best grains to use instead of wheat, rye, and barley are:

  • Quinoa
  • Brown rice
  • Gluten-free oats
  • Millet
  • Buckwheat (related to rhubarb and not wheat)
  • Non-GMO corn

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Quote of the Month

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“Luck is like having a rice dumpling fly into your mouth.”

—Japanese Proverb

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Upcoming Events Headline

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Events to look forward to in August and September:

Organic Singapore
New to Singapore or just want to find out more about where to find organic foods? Join me for a tour of some local organic stores, a wholesale market and an organic restaurant.

Top 20 Healing Foods
Did you ever wonder what kuzu root or ghee are good for? Join me for a class on which foods are crucial to good health. We’ll talk about the top 20 healing foods and how these can be incorporated into your diet.

Eat to Beat Inflammation
What is inflammation and what does it do to our body? More importantly, what foods can we eat to prevent inflammation in our body? Join me for a class where we will discuss on of the leading causes of contemporary diseases and what foods we can incorporate into our diet to minimize inflammation and build up our immune system.

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All events are located in Singapore unless otherwise noted. For more information
and a complete listing of upcoming events, visit

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About Me Headline

I am the mother of four daughters and a Certified Health Counselor, as well as a passionate advocate of organic and local food and a healthy lifestyle. I decided to become a health counselor to fulfill my passion of working with children and parents to improve their health and family life. Learn more about me at

Call to action: Want more information? Visit for recipes, resources, events, and to learn about our individual and group programs. Click here now!
In this issue:


Homemade Energy Bars (yields 1 baking sheet)

  • ¼ cup blanched and slivered almonds
  • 1 ½ cups rolled oats
  • 1 cup puffed brown rice cereal
  • 1 ½ cups dried apricots, chopped
  • 1 ½ cups currants, raisins or cranberries
  • 1 cup brown rice syrup
  • ½ cup maple syrup
  • ½ cup almond butter or sunflower seed butter (sunbutter)
  • 1 ½ tsp vanilla extract
  • ½ tsp cinnamon
  1. Preheat oven to 350º F. Spread almonds, oats and cereal on baking sheet. Bake 15 minutes, until toasted.
  2. In large bowl, combine apricots, currants, and cinnamon. Toss to mix. Add toasted nuts, oats and cereal and mix again.
  3. Combine rice syrup and maple syrup in a saucepan. Bring to a boil over medium heat. Reduce heat to low and stir in almond butter and vanilla. Quickly pour syrup over oatmeal mixture and stir well.
  4. With a spatula, spread the warm mixture on a baking sheet lined with parchment paper. Press into even, thin layer. Place another piece of parchment on top. Work quickly to prevent mixture from cooling. Chill 2 hours, then cut into squares. Bars can be refrigerated.

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for more recipes

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