Gluten Free Forum

On Nutrition: That's a good question

It is always nice to hear from readers. In a recent column, I stated that beans and ice cream "are probably best not consumed together." And a couple of readers informed me that many Asian markets carry frozen desserts made with a blend of ice cream and beans such as mung beans, green beans or red beans. I look forward to tasting one of these treats some day.

Here are a few questions received lately from readers:

Are lima beans legumes? Yes, they are.

What are legumes anyway? Legumes are basically plants that hold their seeds in a "pod" that splits into two halves. Beans, peas, lentils, soybeans and even peanuts are legumes.

Legumes are higher in protein than most vegetables due to their special ability to absorb "fix" nitrogen (a major component of protein) from the atmosphere into their roots.

Dry beans are the seeds in legumes that are grown to the mature stage and allowed to dry. Dry beans are "versatile, high protein vegetables," according to the United States Department of Agriculture. They therefore lead a double life. They can fill in the diet as a protein source as well as a highly nutritious vegetable.

Legumes are also excellent sources of soluble fiber that is known to lower blood cholesterol levels.

Should I throw away the yolks when I eat eggs? If you eat more than one egg a day, you may want to consider it, especially if you have high blood cholesterol levels. One egg yolk supplies pretty much a whole day's supply of dietary cholesterol.

Egg yolks contain other important substances, however. Eggs are the richest dietary source of choline, a key component in the membranes of brain cells. Choline is what our bodies use to make acetylcholine, a chemical "neurotransmitter" that sends messages through our nerves to other parts of our body.

And while it is important not to overdo dietary cholesterol, a number of recent studies have shown that trans fats and saturated fat in our food are much more harmful to our health than dietary cholesterol. According to the 2010 Dietary Guidelines for Americans, "one egg (i.e., egg yolk) per day does not result in increased blood cholesterol levels, nor does it increase the risk of cardiovascular disease in healthy people."

Is cornstarch gluten-free? Yes, it is. Cornstarch is made from the ground starchy part (endosperm) of corn. It is safe for people with celiac disease who must avoid gluten - a protein found in wheat, rye, and barley.

Chicken And Cabbage - Celiac Disease and Gluten-Free Forum (Home)

Let the butter melt down and the garlic start to brown, then add the shredded cabbage make sure you turn it a few times to make sure it is coated with the oil/butter/garlic mixture. Salt and Pepper as you would like. I usually cook it on medium high and let it wilt down turning it every few minutes. When the cabbage has completely wilted down add the cooked chicken in and simmer for just a few more minutes.

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