[indistinct talking] >> so we've got salad greens today, fava greens. >> her fava beans and boxes of her braise mix were eagerly received at the magpie caterers marketing cafe in sacramento. chef ed roehr wasted no time turning them into a delicious dish. >> jim's been a great help in us for learning what we can get in the area and how we can get those items here. well, without a connection to the food, you know, i think when you're trying to make food as close to the farm to table as possible-- we are busy, our calendar is busy all the time, and the reality of the matter is is as a chef of a place like this, i don't even have a lot of time to cook. it's almost--there's much going on, and having somebody that you can depend on and somebody you can trust, that gives us the confidence to go out to our clients and our guests here in the cafe and say, you know, "this is what we told you it was. this is from here. and this is where it comes from." and that's a big deal. information is a big deal. >> the restaurant has an extremely busy kitchen. but to mills, who's in his sixties, it's lik

>> well, we start out with the cupcake base, which is made of garbanzo, fava bean flour, potato starcharrowroot. we use agave nectar instead of sugar, apple sauce instead of eggs, coconut oil instead of butter. and somehow it tastes good. i don't know how it happened. >> reporter: it's those missing nutrients that make a diet entirely devoid of gluten unhealthy for most people. >> it's been demonstrated that if you're on a gluten-free diet long-term, you can actually become b-vitamin deficient. and we often see people, they often restrict calcium as well, and people may become calcium deficient. >> reporter: but for those who suffer from celiac disease and for their families, a place like babycakes is a godsend. >> throw these in the fridge if you don't eat them right away. okay? >> we get a lot of episodes of mothers crying because their children can finally choose whatever they want. it's a moment definitely for them because their kids have been without desserts for so long. it's just a really special thing. >> reporter: and that's the best thing about this latest dietary fad. while

and blanched fava and catalini beans and try to fatty part of the pan cheta.e flavor is. >> pesto, with ground zucchini, with a little more vegetable flavor to it. >> and add parsley and then the pasta. reggiano parmesan and coat all of the pasta. add more grated cheese. a topping of toasted bread crumbs. it finishes beautiful. a beautiful summer pasta. >> if you want a copy of this recipe, log on to the web site and the recipe will be there for you. i'm tony tantillo. this is tony's table. oh, now the hard part. hmm. heaven. >> speechless. >> like a maestro. >> very nice. >>> coming up tonight at 5:00, wells fargo customers may soon have something new to be upset about. what perks the bank says it is cutting in the coming months. >>> those stories and much more tonight at 5:00. >>> a new way to see the skyline in sin city. >>> construction about to begin on a giant ferris wheel. the 550-foot tall wheel will be taller than the mandalay bay hotel, ground breaking expected for next month with completion in late 2013. >>> enjoy. man: we need a good night's sleep.

. >> reporter: this camel broker from egypt who lives on 3,200 calories of goat meat broth, fava beansika, toasted barley and wheat flour toasted with hot water. what is it about this photo that resonates with museum goers? >> you look at a binge eater, maybe there's a certain amount of fear this could happen to me or it's just shocking. >> reporter: if you could describe a picture of what you eat in a day what would it look like? >> well, i had pan aches this morning and then we had pizza, no key plan for tonight. >> reporter: now this 400 pound sumo wrestler might not be eating pancakes but eats the same number of calories as this 144 pound bread queen from germany but this exhibit isn't just a snapshot of calorie count it highlights the disparity and consumption between cultures. what surprised you the most from looking around? >> i guess how people eat every day, that surprised me. >> reporter: taryn winter brill, cbs news, boston. >> joining us now is frances largeman-roth from "health" magazine. good to see you. >> good to see you guys. >> what are these diets really saying about