Sprouted grain and ancient grain breads, cauliflower rounds, nitrate- and nitrite-free meats - all sorts of good options out there.
Amen.. One instance where the WSJ is actually correct.
One of the best, simplest changes I made was switching to Udi gluten-free, particularly for buns and rolls.
Just hacking out gluten at home, then the gluten you run into at a business lunch or airport is much more tolerable. And I don't have a gluten intolerance, but I watch my glycemic index. And wheat gluten is not your glycemic friend.
Removing not even half the usual daily American gluten intake via Udi's can put pep in your step. The hamburger buns, after a little butter-based spritz and 45 seconds face-up under the broiler, are fantastic.