The world of nutrigenomics becomes more personalized and innovative every day. Learn some of the latest happenings in the field. 

Now that the awareness and knowledge surrounding celiac disease or a gluten sensitivity is increasing, more people are looking for an easier way to manage it. Currently, the only known treatment for celiac disease or gluten sensitivity is a gluten-free diet. New technology was recently created that is able to detect gluten in food. 

The user would take a food sample and mix it with tiny particles that would be able to trigger a chemical reaction. After 10 minutes, the user would then have to snap a photo with their phone and then wait for the results to be sent. You can read more about this new innovation here. 

These recently published nutrigenomics studies reveal interesting information about how our genes affect the way we process food. Read on to learn more about the newest discoveries in nutrition.

Preliminary research suggests that there may be more to your aversion to vegetables or your love for chocolate than we thought. 

A recent study looked even further into the correlation between taste-related genes and food preferences. They found that those who had genes that made them sensitive to bitter flavors ate fewer foods such as whole grains and those who were sensitive to savory flavors ate fewer vegetables. 

While diet is influenced by more than just our genes, it is still evident that our genetics do play a role in our taste preferences which in turn will have a large impact on the food we eat. These findings will be presented at the annual meeting of the American Society for Nutrition. You can read more about it here. 

Have you received your eating insights report from GenoPalate? Discover your taste buds’ sensitivity to flavors like sweet or bitter and see if your genetics play a role in your taste preferences! 

Are you looking for a new seafood option to switch up your weekly salmon? Give scallops a try! They are highly nutritious and packed with trace minerals such as selenium, zinc, and copper. Additionally, they provide protein and omega-3 fatty acids! 

Q: Some of my optimal foods are not in season. How should I go about adding those ones into my eating pattern?

A: Great question! If you are wanting to incorporate produce that either is not in season or maybe just not as readily available, I would recommend looking for the frozen or canned options!

Some fruits and vegetables can be difficult to find in the grocery store, especially if they aren’t in season. Frozen produce is frozen at its peak ripeness, therefore holding in all the same nutrients that the fresh options would have! Frozen produce is a great addition to smoothies, yogurt, baked goods, oatmeal, sauteed dishes, chili, frittatas, and much more. 

Another option could be canned produce. In this case, I would recommend checking the nutrition facts label so ensure there are limited added ingredients and that they are low in sodium. You can even drain and rinse before cooking to remove some of the added sodium if that is your only option. When it comes to canned fruit, look for the kind that is not packed with heavy syrup or excessive added sugars. Find the options with either water or 100% juice. 

You may be seeing recipes for chia seed pudding or maybe have just seen them in recipes, but did you know they actually have nutritional benefits? One of the main benefits is their fiber content. Chia seeds contain 11g of fiber in 2 tablespoons! 

Each month, we will be highlighting a few seasonal recipes. Happy cooking!

As the weather heats up, you are probably looking for some refreshing recipes. For an anti-inflammatory smoothie give this smoothie a try! 

Nutrition:

Servings: 1 smoothie

Serving size: 1 smoothie

Calories: 484

Fat: 19.1g

Carbohydrates: 76,1g

Fiber: 9.1g

Protein: 4.7g

For a crisp salad filled with a variety of textures and flavors, this orzo salad would be a fun recipe to bring to a picnic. You can even add grilled chicken to pump up the protein! 

Nutrition:

Servings: 8

Serving size: 1 Salad

Calories: 280

Fat: 14g

Carbohydrates: 31g

Fiber: 2g

Protein: 6g

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