Ask Dr Libby

The Tribune (NZ) - - YOUR HEALTH - The ad­vice in this col­umn is not in­tended to be a sub­sti­tute for di­rect, per­son­alised ad­vice from a health pro­fes­sional.

Dr Libby is a nu­tri­tional bio­chemist, best-selling au­thor and speaker. Email your ques­tions for Dr Libby to ask.dr­libby@fairfaxmedia.co.nz. Please note, only a se­lec­tion of ques­tions can be an­swered.

par­tic­u­larly care­ful is when it comes to store-bought sauces/pro­cessed food, as many prod­ucts use wheat­con­tain­ing in­gre­di­ents (all the more rea­son to make your own).

There are a num­ber of gluten­free bread al­ter­na­tives avail­able now in su­per­mar­kets or health food stores. Nour­ish­ing gluten free al­ter­na­tives to wheat in­clude quinoa, mil­let, rice, ama­ranth, chia and flax. And of course fruits and veg­eta­bles are nat­u­rally gluten free.

There are so many won­der­ful re­sources now for gluten-free cook­ing and I en­cour­age you to ex­plore these. Most cafes now also cater for peo­ple who eat gluten free so you don’t miss out when you so­cialise.

Whether eaten or rubbed on your face, av­o­ca­dos are great for the skin.

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