We love getting the opportunity to work with amazing photographers, nutritionists, and bloggers in the community and blog sphere. We would love to recap one of our favorite events so far of 2016, an Intro to Photography Workshop we hosted with Charlotte Dupont. Click the button below to see the full article!
Free glutamate is a molecule that comes from proteins in our food, and it can be elevated when proteins are processed. Why is that a problem? And why should I care? Our friend and admired scientist, Dr. Katherine Reid sat down with us to explain the science.
Katherine Reid is a biochemist based in Silicon Valley, and she is doingamazingresearch about the relationships between free glutamate, MSG, and our food. She discovered that removing excess free glutamate from her daughter’s diet completely eliminated her autistic symptoms. While tinkering with her daughter’s diet, she learned that excess free glutamate can be associated with all kinds of other health issues — not just autism.
Tom O’Bryan is a speaker and workshop leader specializing in the complications of non-celiac gluten sensitivity and celiac disease. He has been on the faculty of the Institute of Functional Medicine for 8 years and recently hosted "The Gluten Summit" a gathering of 29 of the world’s experts on gluten-related disorders.
Soy products are problematic for multiple reasons. They’re allergenic, they’re high in antinutrient defensive compounds, and they’re frequently genetically modified. We try to stay away from soy in our kitchen. But soy products are everywhere, and it can be challenging to phase them out.
Salt is one of the most important ingredients in any kitchen. It adds its own flavor while accentuating the flavors of the foods it touches. Since salt is so crucial to all aspects of cooking, we take care in sourcing the best salt that we can.
Researchers have begun taking a preliminary look at how the sweeteners effect the human gut, suggesting that the sweeteners have the same affect on humans as on mice.
One of our goals at Mission: Heirloom is to provide a platform for dietary exploration. Each of us has our own individual biochemistry and physiology—therefore we each have our own individual dietary needs. The reason why we keep our food free of grains, gluten, soy, and environmental toxins is to make sure that all of our food is adaptable to different dietary requirements.