On May 1st, the Canadian publication Homemakers magazine featured an online article titled, "Grain-free cooking with the Specific Carbohydrate Diet."
The article includes two new recipes from the new cookbook by Jodi Bager and Jenny Lass. The article covers sseveral basic SCD concepts, the difference between SCD and gluten-free, and includes the important point:
"People without digestive disorders can enjoy the benefits of indulging in elements of a grain-free cooking style," they say, "because it is nutritious, provides your diet with new variety and tastes great."