Gluten and Health: Cutting Through the Noise
Written by Avery Erickson, Dietetic Intern, Viterbo University Updated May 7, 2026 Gluten is the protein substance in wheat flour and cereal grains. Gluten is created when gliadin combines with glutenin during the kneading process. As you continue kneading, it strengthens the gluten and creates the strong, stretchy, and chewy bread structure in our baked […]
Quaker® Any Time, Any Moment
Written by Abby Gelineau, Dietetic Intern, University of Minnesota School of Public health Updated December 3, 2024 Quaker® is a household brand that most of you have probably already heard of. They are famous for their large variety of heart healthy oatmeal products that are a delicious breakfast option. However, did you know they make […]
Harvesting the Benefits of Asparagus
Written by Andrew Akhaphong, MS, RD, LD, Mackenthun’s registered dietitian Updated May 5, 2024 When it comes to fresh and delicious produce as the warmer season approaches, produce like asparagus and rhubarb often marks its beginnings. Asparagus is a perennial vegetable which means it can regenerate itself each year. Before asparagus can be harvested it […]