Hen, Campbell was diagnosed with gluten intolerance, something experts say can affect up to 30 percent of the population. Believing what goes on, goes in, Campbell not only purged her diet of gluten, she overhauled her makeup bag, handing off anything tha
GET OFF THE GLUTEN Not all dermatologists agree that gluten can be absorbed through the skin and no scientific study exists that proves or disproves the theory, which leaves both patients and doctors in gluten limbo. But Kathleen Davis, MD, an integrative dermatologist in New York City, tells people to avoid using gluten on their skin if they think they’re allergic to it. Why take a chance? Rodney Ford, MD, a pediatric gastroenterologist in New Zealand and author of The Gluten Syndrome and several other books related to gluten sensitivity (drrodneyford.com) doesn’t need published proof; he sees firsthand how gluten can affect the skin, from itching to rashes. “I meet literally thousands of children and adults with gluten problems. Many of the children even have issues when they touch Play-doh, which is usually made from wheat flour.” says Ford.
Instead of waiting for proof, due diligence would dictate that anyone with a gluten intolerance should avoid glutencontaining beauty products. That’s especially true for those that could potentially be ingested or inhaled, like lipsticks, face wash, hand soap and cream, toothpaste, mouthwash, and hair spray.
But fear not: If you must avoid gluten in your skincare products, plenty of alternatives offer similar moisturizing and antioxidant qualities to vitamin E, packed wheat germ oil. Carrots, pumpkins, papayas, and other fruits all provide deluxe reparative treatment for skin and hair. Carrots, for example, earn a place on the beauty all-star team because they boast nourishing and antiseptic properties, making carrot oil or extract a champion blemish defense. Pumpkin’s natural UV protectors and its anti-inflammatory compounds makes it a perfect option for sensitive skin, while papaya contains papayin, a natural enzyme that nimbly exfoliates, tightens, and regenerates skin.
JANUARY - FEBRUARY 2017
Vegetarian Chickpea Rice Bowl
YIELD: 4-6 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 55 MINUTES GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, NUT-FREE, CORN-FREE
3 cups water 1 cup pumpkin puree ¾ teaspoon salt ½ teaspoon olive oil 2 garlic cloves, minced 1 bay leaf 1 cup shredded carrots 1 cup shredded butternut squash ½ cup frozen spinach ½ teaspoon oregano ½ teaspoon parsley ¼ teaspoon coriander 1 29–ounce can chickpeas, drained 4-6 cups fresh spinach 4-6 cups cooked brown rice Pumpkin seeds, for garnish
1. In a large pot, bring water to a boil. Add the pumpkin puree, salt and olive oil. Whisk until the pumpkin has dissolved.
2. Add the garlic, bay leaf, carrots, butternut squash, spinach, oregano, parsley and coriander. Mix until combined thoroughly and cook over medium-high heat until veggies are soft, about 20 minutes.
3. Stir in the chickpeas and continue to cook for 10 to 15 minutes.
4. Divide the spinach and brown rice into serving bowls. Top with chickpea stew and garnish with pumpkin seeds. Serve immediately.
NUTRITION PER SERVING: CALORIES: 368, FAT: 5G, SATURATED FAT 1G, CHOLESTEROL: 0MG, SODIUM: 723MG, CARBOHYDRATES: 70G, FIBER: 10G, SUGARS: 2G, PROTEIN: 13G