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Two simple recipes perfect for your end-of-summer produce

Eggplant, tomatoes, or zucchini, anyone?

Our Healthy Cook’s easy recipes for Roasted Ratatouille and Zucchini “Butter” let seasonal vegetables shine.

All recipes in this post were developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? E-mail Kate at healthycook@cspinet.org.

Click here for a printer-friendly version of these recipes. 

---

Roasted Ratatouille

Serves 4.

1 pint cherry tomatoes, chopped
1 baby eggplant, chopped
1 small zucchini, chopped
1 onion, chopped
1 red or yellow bell pepper, chopped
3 Tbs. olive oil
¼ tsp. kosher salt

1. Preheat the oven to 450°F.
2. Toss all of the vegetables with the oil.
3. Roast on 2 large rimmed baking pans until tender, 15-25 min. 
4. Season with the salt.

Per serving (¼ of the recipe):

• Calories: 130
• Total fat: 11 g
• Sat fat: 1.5 g
• Carbs: 10 g
• Fiber: 4 g
• Total sugar: 6 g
• Added sugar: 0 g
• Protein: 2 g
• Sodium: 130 mg

---

Zucchini “Butter”

Makes 2 cups. 

2 lbs. grated zucchini
½ onion, minced
¼ cup olive oil
½ tsp. kosher salt

1. Sauté the zucchini and onion in the olive oil until spreadable, 10-12 minutes.
2. Season with the salt.
3. Enjoy on toast or pasta. 

Per serving (¼ cup zucchini “butter”):

• Calories: 80
• Total fat: 7 g
• Sat fat: 1 g
• Carbs: 4 g
• Fiber: 1 g
• Total sugar: 3 g
• Added sugar: 0 g
• Protein: 1 g
• Sodium: 130 mg

These recipes first appeared in the July/August and September 2019 issues of Nutrition Action Healthletter. 

Photos: Kate Sherwood/CSPI. 

---

Find this article interesting and useful?
Nutrition Action Healthletter subscribers regularly get sound, timely information about staying healthy with diet and exercise, delicious recipes, and the inside scoop on healthy and unhealthy foods in supermarkets and restaurants. If you don’t already subscribe to the world’s most popular nutrition newsletter, click here to join hundreds of thousands of fellow health-conscious consumers.

Have a comment, question, or idea?
Send us an email at comments@nutritionaction.com. While we can’t respond to every email, we’ll be sure to read your message.

The post Two simple recipes perfect for your end-of-summer produce appeared first on Nutrition Action.

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How To Choose Pilates Classes Southbury

By Harold Gibson

Exercising is a good thing to keep the body fit an even to enhance the achievement of a flexible body after an accident. The quality of the equipment used, instructors and the general environment determines the success that someone can attain. For Pilates exercise, they need someone that has extra air due to the tediousness that they are, and someone should have the right information before going for them. The benefits are numerous, and one can incorporate them in the daily plan of activities to continuously carry out the training. However, it is only possible to choose the right Pilates classes Southbury using the following tips.

Check on whether the trainer has the needed training and qualifications. It is an essential thing to do to ensure that the instructor has the best qualities. It starts by asking for the credentials that show the experience and qualifications. Because the Pilates industry is not under much regulation, unscrupulous people may come in to offer poor services. Ensure there is certification from a reputable program which includes the number of training hours and the modules.

Consider the style of teaching. Different teachers will use varying styles to achieve a similar result. It is essential, therefore, to look for one that offers the styles that you can enjoy throughout the session. Some trainers are loud and energetic, some are gentle, and yet others are more hands on. Ensure that there is full enjoyment basing on the style that the instructor uses.

Choose the right location. Choosing the studio that is close from your era of residence or job is a good thing to achieve convenience. Such a choice should not interfere with your programs and daily routine but should minimize the cost of traveling to the place. Go through those that are in your area and choose the one which is convenient in terms of accessibility and convenience.

The vibe matters. The general environment of the studio implies the success of your training. A friendly instructor, classmates, and a conducive environment are essential things to look out for in a studio. Go to a place that is has a good physical environment which will promote the exercising process.

The quality of equipment is a key consideration. The availability of equipment is a key consideration since Pilates exercises depend much on them. The equipment should take care of all the needs of the trainees. Ensure that the one which is available goes well with your situation.

Ensure the instructor has empathy. Clients need to get the best treatment regardless of their physical condition. For reformer exercises, those who had accidents need better treatment, and the trainer should empathize with them. Consider looking at the personality of your trainer before committing to getting the services.

People undertake fitness exercises due to various reasons, mostly due to health issues. It is essential always to ensure that the studio has the features that are essential for their working. Put the above factors into consideration to get the best studio that helps bring the best results afterward.

About the Author:

You can find a summary of the benefits you get when you attend Pilates classes Southbury instructors offer at http://spynepilates.com today.

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This easy Shrimp and Broccoli Pasta is ready in under 30 minutes, tastes amazing, and is couldn't be more satisfying. Seriously, if you love shrimp pasta, you have to make this as soon as possible. Plus it tastes like a restaurant meal for half and cost and calories. Shrimp lovers won't want to miss this Pesto Shrimp with Zucchini Noodles or Shrimp Piccata.

When my husband and I first started dating, it quickly became apparent that his food tastes resembled those of most twelve year old boys. Suffice to say he lived off of burgers, wings, pizza, and tacos. Fast forward ten years and I am proud to say that these days he eats a pretty wide variety of food, even lots of veggies. However, no matter how hard I have tried, I just can't get him to eat seafood.

Whenever he won't be home for dinner, I always plan on seafood and make a delicious solo dinner packed with my favorite tasty ocean treats. And one of my all-time favorites is shrimp pasta. I love the combination of garlicky shrimp, lemon, and pasta together. It's comforting, rich, and feels like a special occasion meal.

This past week I found myself home alone and I made this yummy lemon garlic shrimp and broccoli pasta. It's made with some quickly cooked shrimp, lots of fresh broccoli, and a quick sauce made with fire roasted tomatoes, chicken broth, and lots of garlic. Delish. Plus it is ready in under 30 minutes, which means plenty of time to indulge in girly TV as well.

For a vegetarian version of the dish, just leave out the shrimp. And if you are looking for something creamy, you could add some reduced-fat cream cheese or replace half the chicken broth with fat-free half and half, whole milk, or nonfat evaporated milk.

How to cook shrimp for pasta?

Shrimp is a protein that cooks extremely quickly and for that reason, it is almost always best to cook it separately to ensure it doesn't overcook. When shrimp is cooked too long, it will become rubbery and tough. 

Generally speaking, I find shrimp comes out when it is quickly cooked in a hot skillet. Simply heat up some olive oil or butter and add the shrimp. Cook on each side for 2-3 minutes until just cooked through. You will know the shrimp is cooked when it is pink, opaque, and curled into a C shape. 

One word of advice, if anything, undercook the shrimp a bit when you will be adding it to pasta. The residual heat of the pasta and sauce will continue to cook the shrimp when you add it. Undercooking it slightly can ensure that it is perfect when the dish comes together.

What is the best shrimp to buy for pasta?

Almost any shrimp will work for pasta, but I tend to prefer large or extra-large shrimp. It is large enough that it looks beautiful and doesn't immediately overcook when added into the hot pasta. I find that small shrimp tend to overcook.

You will also want to look for shrimp that is raw with the shells removed for the easiest prep. One final note, almost all shrimp you buy is previously frozen. You can either buy it frozen in a bag or buy it "defrosted" at the fish counter. At my store, the frozen shrimp in a bag, which is the exact same stuff as at the fish counter, tends to be cheaper so I usually grab that and just defrost it at home.

Can I use frozen broccoli?

Frozen broccoli will work for this shrimp and broccoli pasta, it just won't need to be cooked quite as long. Frozen broccoli is already par-cooked, so it won't need as much time to defrost and become tender. Simply add it to the pan in the same way and cut down on the cooking time. It is ready when it is bright green. One note about frozen broccoli, it will release some extra water, so the sauce may not be as thick. You can combat this by bringing the liquid to a boil and reducing the sauce more.

Recipe Ideas for Shrimp and Broccoli Pasta

There are so many different ways you can change up this recipe to make it your own:

• Add red pepper flakes or some Calabrian chili paste to add some heat to this dish.
• Try a different flavor of diced tomatoes to add extra flavor.
• If you don't like fish, you can make this with chicken or fish instead. For a vegetarian version, leave out the shrimp entirely. 
• Instead of Parmesan cheese, top it with some crumbled goat cheese or fresh mozzarella. 
• Add extra flavor with some chopped roasted red peppers, capers, or artichoke hearts.
• Top with fresh basil or fresh parsley to add brightness to the dish.

Looking for more shrimp recipes?

Try these other healthy shrimp recipes

• One Pan Shrimp Fajitas
• Shrimp Tostadas with Mango Salsa
• Easy Shrimp Tacos
• Shrimp Scampi with Zucchini Noodles
• Chipotle Shrimp Tacos, Honey Lime Shrimp
• Shrimp Boil Foil Packets

Calories 385, Total Fat 11g, Total Carbohydrate 54g, Protein 36g, Serving Size 2 cups

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Chicken Saltimbocca

This healthier Chicken Saltimbocca brings together chicken, lemon, and prosciutto, which is always a good thing. In less than thirty minutes, you can make this restaurant quality dish at home. Serve it with some Parmesan Roasted Broccoli or Mashed Cauliflower.

This quick and easy dinner may just be my new favorite meal, especially because it feels fancy and tastes like something you would get at a restaurant. Did I mention it is ready in under 30 minutes? This is the best kind of weeknight meal in my opinion. Full of flavor, easy to prepare, and something everyone will love. It would also make an incredible meal for a special occasion or date night since it feels special. Prosciutto just does that I think.

Speaking of prosciutto, it's something I often wrote off in the past since it is unfortunately pretty high when it comes to fat and sodium. However, I have recently started using it sparingly in recipes and it adds so much flavor. It's a lot like bacon, but I find it's a bit lighter. You also don't need that much of it to really pull in a lot of flavor.

One more quick story before we dig into this recipe. I worked as a waitress every summer for over 10 years at a beach town in New Hampshire. We had all the typical beachside dishes - lobster, fish, fried clams, and then we had chicken saltimbocca. It was a strange addition to the menu (inspired by the owner's favorite dish) and at least once a night I found myself explaining exactly what it was. Most times, people ended up choosing something more familiar, but every single time someone ordered it, they ended up licking their plates clean. This to say, even if you haven't heard of this before, please give it a shot. It's seriously good.

What is Chicken Saltimbocca?

This classic Italian dish literally means "jump in my mouth" and it couldn't be a better name in my opinion. The mains stars of any saltimbocca dish are prosciutto, sage, and a simple lemon pan sauce.  You start with a thin piece of chicken, veal, or pork. The protein is seasoned with salt, pepper, and sage. Then it is wrapped in prosciutto and cooked until the chicken is perfectly moist and the prosciutto gets nice and crispy. Then the drippings are turned into a pan sauce with lemon juice, chicken broth or wine, and herbs. Easy and delicious.

How to Make Chicken Saltimbocca?

This is one of those recipes that on the first look may seem scary and intimidating, but is actually really easy to make. Plus it takes less than thirty minutes.

1. Prepare the chicken: For this recipe to work, you need pretty thin pieces of chicken. Otherwise, the prosciutto will burn and the chicken will be raw on the inside. There are three options for this. You can pound the chicken breasts into thinner pieces uses a mallet. You can also cut larger chicken breasts in half horizontally to make two thinner halves. Or you can buy chicken cutlets in the grocery store. They are slightly more expensive but already sliced nice and thin.
2. Season the chicken: Add some flavor to the chicken with salt and pepper, being careful with the salt since the prosciutto is already salty. You can also add some garlic powder, onion powder, or any other spices you like.
3. Add sage: Next up comes the sage. Traditionally, whole sage leaves are layered on the chicken. You can also chop the sage leaves for a more uniform option. Another option is using a dusting of dried sage.
4. Wrap the chicken: Now it is time to wrap the chicken in the prosciutto. It should be sliced paper thin and will wrap right around the chicken breast. 
5. Cook the chicken in olive oil for 4-5 minutes on each side. Place the seam side down to start so the prosciutto doesn't fall off the chicken. Remove the chicken and set aside.
6. Make the sauce in the same pan by adding lemon juice, chicken broth or white wine, and garlic. You can use fresh garlic or garlic powder. Some people also like to add shallots and a touch of butter. Scrape up all the burnt bits from the pan, that's where all the flavor is, and let the sauce reduce.
7. Serve the chicken with the sauce on top.

Side Dish Ideas

There are lots of options for side dishes for this Italian dish from classic Italian options to salads, roasted veggies, and more. Here are some of our favorites:

• For something simple, I love serving this with a big green salad with this easy homemade Italian Dressing.
• Roasted vegetables are an obvious side dish. Consider Balsamic Brussels Sprouts, Parmesan Cauliflower, or Mushrooms.
• Go classic Italian and serve this with your favorite pasta and some quick Marinara Sauce.
• My family loves a baked regular or sweet potato and some quickly sauteed green beans.

Looking for More Italian Chicken Recipes

• Healthy Tuscan Chicken with Zucchini
• Baked Chicken Parmesan with Spaghetti Squash
• Easy Pesto Chicken
• Slow Cooker Chicken Cacciatore

Calories 294, Total Fat 12g, Total Carbohydrate 4g, Protein 43g, Serving Size 6 oz.

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Turkey Fajita Stuffed Zucchini Boats

Stuffed Zucchini Boats with ground turkey and fajita veggies may just be my new favorite healthy lunch. Who would have ever believed that stuffing zucchini with ground turkey, peppers, onions, spices, and cheese would taste so good and decadent? They are seriously something I love to eat and they taste like a mash up of chicken fajitas and pizza. Fajita lovers will also want to try these Chicken Fajitas and Shrimp Fajitas.

Last week was kind of a tough one for me. While I started out on track and eating healthy, by the end of the week I was reaching for everything bad for me. Candy, pizza, ice cream - you name it. I blame a busy work week and some last minute traveling. By Sunday morning I felt exhausted, bloated, and honestly, a bit disappointed.

However, instead of throwing in the towel like I may have done in the past, I decided instead to try to focus on setting myself up for success in the week to come. I made a big batch of these stuffed zucchini, a slow cooker full of this yummy taco soup, and prepped veggies and fruit for snacks during the week. I also raided my pantry and gave all the junk food to my neighbor. I am hoping it keeps me focused during the week.

Now let's talk about these zucchini. I have always loved stuffing vegetables as a healthier alternative to using bread or tortillas. The veggies serve as the perfect vehicle for all types of fillings and this fajita filling made with ground turkey, tomatoes, peppers, onions, and a quick homemade spice blend really is something special. Plus the cheese on top doesn't hurt. Depending on when I am serving these and how hungry we are, I usually add some black beans or Mexican rice on the side to round out the meal. For a low carb side, you could use black soybeans or cauliflower Mexican rice.

How to Make Zucchini Boats

Once you start making zucchini boats, there are so many different ways you can make them. From these amazing Pizza Zucchini Boats to these simple Tex Mex Stuffed Zucchini, zucchini boats are one of those easy, healthy meals that quickly becomes part of your routine. Here's the basic recipe for making any type of zucchini boat you like:

1. Preheat the oven to 400 degrees.
2. Cut the zucchini in half and use a spoon to hollow out the center of the zucchini, creating a space for the filling. You can either discard this zucchini or chop it up to use in your filling.
3. Prepare the filling, making sure to add lots of flavor and spices. If you are using veggies or protein, you will want to cook it before using it as a filling. I also like to use some kind of sauce to make sure the dish doesn't get dry. You could use salsa, enchilada sauce, diced tomatoes, marinara sauce, etc. If you don't use a sauce, make sure your mixture has some moisture. 
4. Fill the zucchini. Add cheese or breadcrumbs on top if desired. 
5. Bake for 20-25 minutes until zucchini are tender. For large or thicker zucchini, they may take a bit longer. If you have trouble with the zucchini not softening, cover the baking dish with foil for the first 15-18 minutes of cooking. This helps the zucchini steam and soften.

Can you Freeze Zucchini Boats?

Although you can freeze zucchini boats, be prepared for them to be a bit mushy after freezing. Zucchini doesn't freeze very well and when it is defrosted and reheated, it tends to become somewhat mushy. With that said, if you want to freeze these zucchini boats, make sure to let them cool completely before freezing. To defrost, place them in the fridge overnight and reheat in the oven or microwave.

For better results, freeze the turkey fajita filling and use it to stuff fresh zucchini when you are ready to eat. This can speed up assembly but ensures you won't get soggy zucchini. The frozen meat filling can be reheated in the microwave at 50% power.

Recipe Ideas for Turkey Fajita Stuffed Zucchini

• You can use any ground meat you have on hand to make this recipe. It's delicious with lean ground beef, bison, or chicken. Shredded rotisserie chicken also is delicious. And for a vegetarian spin, use black beans or pinto beans instead of the meat.
• If you love enchiladas, you could substitute the spice mixture for a can of your favorite red or green enchilada sauce.
• Love spice? Add a jalapeno pepper or diced poblano pepper in place of the green bell pepper. You can also add some chipotle peppers for a smoky, spicy version.
• Craving more fiber? Toss some black beans or pinto beans into the turkey mixture as well to add some fiber and carbohydrates.
• If you are following a Whole30, Paleo, or dairy-free diet, just leave off the cheese from the recipe. They still come out extremely tasty.

Looking for more stuffed zucchini recipes?

• Vegetarian Tex Mex Stuffed Summer Squash
• Chicken Parmesan Zucchini Boats
• Fajita Stuffed Zucchini with Pinto Beans
• Ham and Cheese Stuffed Zucchini

Calories 318, Total Fat 10g, Total Carbohydrate 22g, Protein 37g, Serving Size 2 zucchini halves

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These easy Egg Muffins with broccoli and cheddar cheese are a great make ahead breakfast, lunch, and snack option. They are freezer friendly and can be eaten on their own or used for a quick breakfast sandwich. Egg Muffin fanatics will also love these Southwest Black Bean Egg Muffins and Ham and Cheese Egg Muffins.

Broccoli Cheddar Egg Muffins have been part of our breakfast routine for years now and make the best on-the-go healthy breakfast. I have been making all kinds of egg muffins for years but recently realized I have shared the one that I make most often on the blog, these ones packed with broccoli, cheddar cheese, and green onions. I love having a batch in the fridge for a quick protein packed snack or breakfast.

The other thing I love about these muffins is how easy they are to make. Whisk together some eggs, toss in some cooked broccoli and cheese, and pop them in the oven for about 12 minutes. That's it. They really couldn't get easier and are a great recipe to make with your kids since nothing is more fun than cracking eggs and whisking. It's also a great way to get your kids to eat eggs and broccoli. Something about transforming it into a portable muffin makes all the difference.

Since two of these muffins usually isn't quite enough for me at breakfast time, I usually pair them with a bagel thin, light English muffin, or a quick piece of avocado toast. And there is always fruit and coffee. That's a given for me on any given morning. If you want a lower carb option, you can always serve them with some lean turkey sausage or bacon.

How to Make Egg Muffins

Once you start making these mini egg frittatas, you won't be able to stop. The ideas and combinations are endless and it's a great recipe for using up any veggies that are about to go bad in the fridge. Here's a good base recipe to follow:

• 9 eggs
• 1/4 cup milk (I use skim, but anything will work)
• 1-1.5 cups toppings - veggies, beans, cooked proteins (make sure veggies and proteins are cooked. For frozen, defrost first and squeeze out any excess moisture)
• 1/2-3/4 cup cheese - I like to include most of it in the egg mixture to add moisture and then save a little to sprinkle on top
• Cook in a preheated 350 degree oven for 18-22 minutes until cooked through and puffy. They will get really puffy during baking but then fall down as they cool. 

Recipe Ideas for Broccoli Egg Muffins?

Consider the recipe a blank canvas and try out all your favorite mix-ins:

• Want more protein? Add some chopped cooked bacon, cooked ground turkey sausage, or cooked lentils to the mix. Personally, I love these with crumbled turkey sausage since the combination of sausage and broccoli is one of my all-time favorites.
• Craving more veggies? You can pretty much use any vegetables you like in this recipe. Sometimes I swap out half of the broccoli for spinach or diced cooked zucchini. I also love adding a chopped roasted red pepper to the mix or some chopped cooked cauliflower.  If broccoli isn't your favorite, swap it all out for another veggie you like.
• Cheese! One of the fastest ways to switch up the flavor in this muffins is to swap in a different cheese. Feta or goat cheese bring a more sophisticated flavor to the muffins while something like mozzarella or jack cheese is more mild. You can also add cottage cheese to create a really moist, dense muffin.
• Fresh herbs are the last thing I would recommend adding to mix up the flavor profile. Sometimes I take the simple route and add some chopped parsley but thyme, chives, and oregano are all delicious as well.

How long do egg muffins last in the fridge?

Generally speaking, egg muffins will stay good in the fridge for 4-5 days. Make sure to keep them in an airtight container. It also helps if you let them fully cool before placing them in the fridge.

To reheat, I like to wrap the muffins in a moist paper towel and then reheat in the microwave for 30-45 seconds. This prevents the muffin from drying out. They are also delicious cold and room temperature and make a great option for school lunches.

Can you freeze egg muffins? How to reheat them?

These broccoli egg muffins are a great recipe for meal prep and to have in the freezer for quick breakfasts, snacks, and meals. However, there are a few tricks to making sure they still taste delicious after freezing.

1. Make sure to let them fully cool. Then place the muffins on a baking sheet and place in the freezer. Let them freeze for about 3 hours until the outside is frozen. Then place them in a freezer safe container or individually wrap them. 
2. For the best results, let the egg muffins defrost overnight in the fridge. Then in the morning, wrap them in a moist paper towel and microwave for 30-45 seconds or until heated through.
3. To reheat from frozen, wrap in a moist paper towel and microwave for 1-1.5 minutes until heated through.
4. Pro tip: If you have time, reheat these in the toaster oven. They will get crispy on the outside.

More egg muffin recipes?

• Bacon, Egg, and Zucchini Egg Muffins
• Leek and Sundried Tomato Egg Muffins
• Quinoa Egg Muffins
• Sweet Potato and Spinach Egg Muffins
• Canadian Bacon and Egg Muffins
• Zucchini Feta and Dill Egg Muffins

Here are some tools that helped when I was preparing this recipe:

• Muffin tin: Although I used a metal muffin tin for the photos, usually I reach for a silicone muffin tin for making egg muffins since they stick the least. It almost guarantees that your muffins will pop right out after cooking. If not, you may want to use paper liners for the muffins.
• Cheese grater: Usually I prefer to grate my own cheese if I have time since I find the texture is better in recipes. Sometimes pre-grated cheese is coated with something extra to keep it from sticking together that can make the texture a little weird when it is cooked. Here is the box grater I use and I love that it has a little container to catch and measure whatever you are grating.

Calories 147, Total Fat 8g, Total Carbohydrate 3g, Protein 16g, Serving Size 2 muffins

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“Helps digest gluten and carbs,” reads the label of me+my Gluten Assist. Really?

Breaking down gluten

“Gluten is a really tough plant protein,” notes Daniel Leffler, director of clinical research at the Celiac Center at Beth Israel Deaconess Medical Center in Boston. “A variety of enzymes in the stomach are responsible for chopping up proteins, but they don’t work on gluten.”

That allows long fragments of undigested gluten to leave the stomach and enter the small intestine. Most people can tolerate those fragments. But not those with celiac disease.

“Their immune system mistakes gluten for a dangerous foreign protein, and attacks it the way it would attack bacteria or a virus,” explains Leffler. “That damages the intestine, and causes abdominal pain and diarrhea and so on.”

The only option for people with celiac: a lifetime of avoiding gluten…if they can.

“We think that a lot of people with celiac disease never fully heal,” says Leffler. “It’s not that they aren’t doing their very best to be as gluten-free as can be. It’s just that there’s no such thing as being completely gluten-free in our environment because foods, particularly restaurant foods, are often contaminated by small amounts of gluten.”

Enjoy gluten with the help of a pill?

Researchers are looking for an enzyme that can break down the small amounts of gluten that people with celiac disease are inevitably exposed to. “While it has to be able to snip gluten in a test tube,” says Leffler, “it also has to digest gluten in the stomach in the presence of acid and other foods. And it has to digest gluten quickly, before it can leave the stomach and enter the small intestine. It’s a very high bar.”

High, indeed. In an industry-funded study, five “gluten-digesting” supplements—they went unnamed—couldn’t even pass the test-tube snip test.

What about brands that add Tolerase G, an enzyme that seemed promising in test tubes and in people without celiac disease? The only study in people with celiac was useless because study participants had no symptoms after taking either Tolerase G or a placebo.

Of course, weak evidence hasn’t stopped supplements from using names—like Gluten Assist, Gluten Cutter, Gluten Rid, Gluten Digest, GlutnGo, Gluten Block, or Gluten Free-er—that sound like they help.

“I worry that they provide a false sense of security,” says Leffler. “People who take them may think they can be less careful with their diet, and that can do significant harm in the long run.”

But Leffler, who is working with a company on a new enzyme, is optimistic. “The idea makes so much sense therapeutically,” he notes. “The right enzyme and the right formulation could be effective.”

Just don’t expect to find that right enzyme and right formulation on your drugstore shelves anytime soon.

Bottom Line

“There’s no good evidence that the currently available enzymes can protect people with celiac disease from even small amounts of gluten,” says Leffler.

Photo: thodonal/stock.com.

The information in this post first appeared in the April 2017 issue of Nutrition Action Healthletter.

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The post Do “gluten-digesting” pills work? appeared first on Nutrition Action.

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