Recently I had an appointment with my Nutritionist, who is responsible for millions of people getting healthy.  Kathie Swift, MS, RD, LDN is the practitioner who introduced Mark Hyman, M.D. to both functional medicine and food as an avenue to health.  She was the person who taught half of my week long workshop in 2008 when I began my wellness odyssey and I am eternally grateful to her for her wisdom and guidance. She is the person I turn to when I get stuck in my weight loss journey, and she is brilliant and up to date on all things regarding food and medicine.  We were recently talking about the “holes” in eating gluten free (things we miss) and I mentioned that my husband and I occasionally ate Einkhorn pasta (a wheat pasta using the original wheat from Italy that hasn’t been hybridized and modified the way our wheat has, thereby making it much less reactive).  She suggested we try some of the low carb pastas made from alternative beans (black bean and mung bean). …