At a time when we most want to look and feel our best, we seem to do everything possible to ensure we don't, says cardiologist Dr. William Davis.

"The weather starts to change and we reach for the pumpkin-spice cookies, cider doughnuts and beer, which launches us into processed carbohydrates season," says Dr. Davis, author of "Wheat Belly Total Health," (www.wheatbellyblog.com), the latest in his bestselling "Wheat Belly" series.

"They make us tired and sluggish when we especially need energy as we prepare for all the fun stuff and preparation that lead up to Thanksgiving, Christmas and Hannukah, and they cause us to gain weight, which we immediately pledge to shed come New Year's."

People have been taught that the refined, processed carbohydrates in foods like white rice, white bread and traditionally baked goods are "bad carbs." We're told we'll be healthier, happier and slimmer if we get stick to the "good carbs" in fruits, nuts and whole grains.

Not true, Dr. Davis says - at least in the case of grains.

"Grasses and grains like wheat are a great food source for goats, cows and the like," he says. "But humans have a different digestive process and different nutritional needs. Grasses are not only responsible for unwanted weight gain, but also more serious conditions, including Crohn's disease and other autoimmune and inflammatory conditions. We just weren't meant to eat them."

That doesn't mean you have to do without your favorite treats during the holidays. Just make them a different way.

He offers these recipes:

•  Pumpkin Spice Muffins (makes 12):
2 cups ground almonds
1 cup chopped walnuts
1/4 cup ground golden flaxseed
Sweetener such as Truvia or stevia extract equivalent to 3/4 cup sucrose
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon grated nutmeg
1 teaspoon baking powder
Dash of fine sea salt
1 can (15 ounces) unsweetened pumpkin puree
1/2 cup sour cream or canned coconut milk
2 large eggs
1/4 cup walnut oil
melted coconut oil or extra-light olive oil.

Preheat the oven to 325 degrees F. Grease a 12-cup muffin tin. Stir together the almond meal, walnuts, flaxseed, sweetener, cinnamon, allspice, nutmeg, baking powder, and salt in a large bowl. Stir together the pumpkin, sour cream or coconut milk, eggs, and oil in another large bowl. Stir the pumpkin mixture into the almond meal mixture and mix thoroughly. Spoon the batter into the muffin cups, filling them about half full. Bake until a toothpick inserted in a muffin comes out dry, about 45 minutes. Cool the muffins in the pans 10 to 15 minutes, then turn out onto a rack to cool completely.

•  Wheat-free Cauliflower Mushroom Dressing:
1 ounce dried porcini mushrooms
1 pound loose ground pork sausage
3 tablespoons olive oil, divided
2 stalks celery, chopped
1 medium onion, diced
1 head cauliflower
1 green pepper, chopped
4-ounce can/jar roasted red peppers
8 ounces Portabella mushrooms, sliced
2 tablespoons ground golden flaxseed
1 teaspoon onion powder
1 teaspoon ground sage
1 teaspoon ground thyme
1 teaspoon ground tarragon
Sea salt and freshly ground black pepper.

Preheat oven to 350 degrees F. Bring approximately 12 ounces water to a boil in sauce pan. Toss in porcini mushrooms and turn heat down to maintain below boiling. Stir every couple of minutes for 20 minutes. In deep sauce pan, sauté sausage in 1 tablespoon olive oil, along with celery and onions, until sausage is cooked. Drain excess oil. Place saucepan back on low heat. Break cauliflower into small florets and add to sausage mix. Toss in drained porcini mushrooms along with approximately 4 ounces of the porcini broth, remainder of olive oil, green pepper, roasted red peppers, Portabella mushrooms and flaxseed. Add onion powder, sage, thyme, tarragon, salt and black pepper and stir. Transfer to baking dish and place in oven. Bake for 45 minutes.

About Dr. William Davis

William Davis, MD is a cardiologist and author of several books that have sold more than 2 million copies, including the No.1 New York Times bestseller "Wheat Belly." He has appeared on major national media including the Dr. Oz Show, CBS This Morning, National Public Radio, and Live! with Kelly.. Davis has built a substantial online presence on his Wheat Belly Blog, (www.wheatbellyblog.com), with more than 300,000 visits per month. He is a graduate of the St. Louis University School of Medicine, with training in internal medicine and cardiovascular disease at the Ohio State University Hospitals. A Case Western Reserve University Hospitals, he served as Director of the Cardiovascular Fellowship and Assistant Professor of Medicine.

25,000-Square-Foot Expansion Will Allow Tech Hub to Continue to Grow and Create Jobs

CHICAGO - Governor Pat Quinn today was joined by 1871 CEO Howard A. Tullman to officially open a major expansion of the innovative digital startup hub. The $2.5 million expansion, funded by the Illinois Department of Commerce and Economic Opportunity (DCEO), will increase 1871's current size by 50 percent and create space for alumni companies, venture capital firms and several incubators, accelerators and programs. In total, the new space will allow 1871 to house approximately 400 companies within The Merchandise Mart. The announcement is part of Governor Quinn's agenda to create jobs and drive Illinois' economy forward.

"The growth of our technology and innovation sectors are helping to drive Illinois' comeback," Governor Quinn said. "Since its inception, 1871 and its alumni companies have created more than 1,000 jobs, and this new space will allow the hub to expand and create more high-tech companies and good jobs right here in Illinois." 

The expansion project allows 1871 to provide offices to alumni companies that have outgrown their current space but wish to continue to grow within the 1871 environment and utilize 1871's programming and resources. In addition, the new space will house several venture capital firms seeking to engage the Chicago market. It also allows 1871 to develop a number of industry-specific incubators, accelerators and programs in the critical areas of food technology, real estate technology, education technology, financial technology, the Internet of Things, startup engineering, veteran-owned technology businesses and women-owned technology businesses.

"1871 is committed to continually raising the bar in terms of its opportunities for members and service to Chicago's entrepreneurial and technology communities," 1871 CEO Howard A. Tullman said. "The primary goal of 1871 is to foster the innovative new technology businesses that are crucial drivers of Illinois' job and economic growth, and we sincerely appreciate the Governor's consistent support for this mission. This expansion is an important component of our ongoing efforts to provide an extensive set of resources and facilities to our member companies."

Thus far, 1871 has announced the official launch of six new programs that will open or grow within the expansion space, including:

·         The Bunker: the nation's first veterans-exclusive technology business accelerator, which will harness the leadership experiences of veterans as a strategic differentiator for startup and early stage veteran-owned, technology-enabled businesses.

·         LEAP Innovations: an incubator that seeks to foster the development of the best learning technologies by supporting startups that create these technology products and programs for key learning gaps and helping pilot these technologies in real-life learning environments.

·         The DeVry EdTech Incubator: an incubator designed to help startups develop new educational technologies to accelerate innovation in teaching and learning by offering mentorship, coaching and access to DeVry's network of educational leaders.

·         The Elmspring Real Estate Incubator: an incubator supporting startups that leverage technology to create solutions for complex challenges throughout the real estate industry. Elmspring seeks to foster clever and innovative concepts that disrupt traditional models in real estate and its related industries. 1871's real estate technology incubator space is sponsored by DTZ.

·         The Good Food Business Accelerator: a fellowship program focused on encouraging broad-based food entrepreneurship and leveraging technology in the food industry. Operated by FamilyFarmed.org, the GFBA will be the nation's first business accelerator focused on building supply chains of sustainable local food.

·         WiSTEM: a program for women-owned and operated technology businesses. In addition to its complete access to the 1871 community and all of its resources, WiSTEM will offer a rigorous yet flexible program to foster and support women entrepreneurs.

1871 was launched in partnership with the state of Illinois on May 2, 2012. The original 50,000-square-foot space was constructed through a $2.3 million state investment. To date, 1871 has graduated over 40 companies, who have collectively created over 500 jobs and raised over $40 million in venture capital funding.

"The expansion is a tremendous opportunity for my company," Learnmetrics CEO and Co-Founder Julian Miller said. "We were growing rapidly and looking at what the next phase of our company would look like, and we were starting to think we were going to have to trade off some of the benefits of being in a space like 1871, but then they announced the expansion. Being a part of that, you get to drive forward what this next phase is and help give feedback. Ultimately, we think it will be a tremendous partnership."

The expansion comes after news in August that employers added 13,800 new jobs to the Illinois economy. During the last five years, Illinois has added 263,100 private sector jobs. These new positions have been created at small as well as large businesses in the state.

The Illinois unemployment rate hit a new six-year low in August when it fell to 6.7 percent, the lowest rate since before the Governor took office, according to data from the Bureau of Labor Statistics and the Illinois Department of Employment Security. This is the lowest rate since August 2008 and a continuation of an uninterrupted drop in the state jobless rate that began in late 2013. The number of people employed in Illinois remains above six million, continuing a 2014 trend that has seen more people working in this state than at any time since early 2009.

Since taking office and inheriting decades of mismanagement, the Governor has enacted worker's compensation reform and unemployment insurance reform to make Illinois a better place to do business, in addition to major fiscal reforms such as pension reform and Medicaid restructuring that are restoring fiscal stability to Illinois. Governor Quinn is also pushing a new tax cut for businesses that provide job training. By lowering the cost to train workers, this will make it easier for businesses to create new jobs and ensure workers have the skills to drive a 21st century economy.

On Monday night, Rock Island Mayor Dennis Pauley and the City Council presented Jordan Catholic School principal Joan Leonard, school parents, and students with the Council's Choice Award for their entry in the 2014 Rock Island Labor Day Parade.

What do the towns of Summit, Bayfield, Adams, Black Bass, Garden City and Madera have in common? They were all long ago stops on railroads in Muscatine County. Join local railroad enthusiast, Bill Lindsay, for a Railroad "Share your Stories" Show and Tell in conjunction with the exhibition, "Railroads of Muscatine County". Participants are encouraged to bring railroad related items and stories to share. The event will be held on Sunday, October 19, 2014 from 2:00 - 4:00 PM at the Muscatine Art Center. Admission is FREE.

Learn how Summit was on the original Rock Island main line from Wilton Junction that ran into Muscatine. The town had a depot, stock yards and a store. Bayfield (yes it was on Bayfield road) was on the Burlington, Cedar Rapids and Northern branch that ran from Nichols to Muscatine through the Heinz property. Adams was further west from Bayfield and also had a small depot. Black Bass and Garden City were one in the same.

Discover interesting tidbits about the local railroad and share your own stories! Do you have a great piece of history you would like to share with other railroad fans? Do you have a mysterious railroad-related item in your collection? Bring it with you, and perhaps Bill Lindsay can share some information about your item.

The Muscatine Art Center is open to the public Tuesday, Wednesday and Friday from 10 AM to 5 PM, Thursday from 10 AM to 7 PM and Saturday and Sunday from 1 to 5 PM Admission is FREE.

Please contact Melanie Alexander, Director, with any questions at 563-263-8282 or by email at malexander@muscatineiowa.gov .