What could be more comforting on a crisp autumn day than a bowl of steaming hot, creamy soup? Pacific Natural Foods has added two new flavors to their line of gluten-free soups: Spicy Black Bean Soup and Tuscan White Bean Soup. Spicy Black Bean boasts a zingy south-of-the-border flair, with onions, peppers, cilantro, and cumin, while Tuscan White Bean offers navy beans, garlic, and Parmesan for a rich and mellow Mediterranean flavor. Both of these savory blends are made with all-natural ingredients, plus they’re high in fiber and come in convenient aseptic packages. All you do is pour, heat, and eat!
Those with mild anemia may not notice symptoms. Others with anemia may experience fatigue, dizziness, irritability, brittle nails, chest pain, cold hands or feet, irregular heartbeat, and various other symptoms.
When Linda O’Neill was diagnosed with celiac disease a year ago, she was diagnosed with something else as well: anemia. Often accompanied by symptoms such as tiredness and weakness, anemia develops when a person’s blood lacks enough healthy red blood cells, resulting in oxygen-deprived organs.
The most common types of anemia are iron-deficiency anemia, folate-deficiency anemia, and vitamin B12–deficiency anemia, each of which can develop as a result of celiac disease.
O’Neill was diagnosed with iron-deficiency anemia. While her doctor prescribed specific supplements for O’Neill, she also needed to adopt a completely gluten-free diet to allow her gut to heal so it could efficiently absorb the nutrients to overcome the anemia. In addition, she needed to learn the secrets of using diet to improve her body’s absorption of iron.
Many people simply don’t know that what they eat and drink can affect iron status. If you have iron-deficiency anemia or if you want to prevent it, try these iron-boosting food strategies:
Pot Roast with Vegetables Serves 8
Made with iron-rich beef combined with vitamin C–rich tomato-based vegetable juice, this is an easy all-in-one dish to make to help boost iron levels. To add even more vitamin C to the meal, serve with a salad of greens, chopped red peppers, and fresh lemon juice–and–olive oil dressing. Have a cup of strawberries or an orange for dessert.
Reprinted from Healthier Holidays Going Against the Grain, by Melissa Diane Smith.
1½ Tbs. organic extra virgin olive oil
1–1½-lb. organic chuck roast (as thin as possible)
¼ tsp. ground cinnamon (optional, for slightly richer flavor)
3 carrots, peeled and chopped into 2-inch chunks
2 celery stalks, cut into 2-inch chunks
1 medium onion, quartered
½ lb. fresh green beans, snapped into 2-inch-long pieces
1 medium red-skin potato, quartered
5 cloves whole peeled garlic
1½ cups vegetable juice
1½ tsp. chopped fresh parsley leaves
PER SERVING: 287 CAL; 18 G PROT; 18 G TOTAL FAT (7 G SAT FAT); 12 G CARB; 56 MG CHOL; 171 MG SOD; 3 G FIBER; 4 G SUGARS