This morning my dream came true. I waited two years to the day and it happened. I walked into Walmart and it has been remodeled with new Gluten Free 12 foot aisle. For those of you near the Bentonville store you will find the items below in grocery aisle 9. Words can not express how excited I am to have a store in our community that can help customers save money so they can live better.
The following are currently on the shelf and it is still getting stocked. All of these listed below are quality gluten free food and you can save around $1.00 buying it at Walmart.
Erewhon crispy brown rice cereal
Glutino – pretzels, crackers
Envirokids and Natures Path cereal
Ener g bread
Schar buns and pasta
Gluten free pantry muffin mix
Pamela’s mix and cookies
Enjoy life bars and cookies
Blue Diamond crackers
Bakery on Main granola
Mrs. Leepers dinner mixes
Bobs red mill
Hodgson muffin mix
Road’s end organic
I will keep you posted as more items are stocked!! And don’t forget the Great Value Brand will label Gluten Free if it truly is.
Several stores around the country are getting the gf section. Right now I know one store in Springfield, MO and another is Vineland, NJ. If the store does not have a gf section, the gf food will slowly go throughout the aisles.
Thank you to everyone who provide support on this project. Your time was much appreciated.
CSA Chapter 73 President, NW AR/SW MO
and Volunteer, NFCA
This just in from a member of the Las Vegas listserve. This was Burts Bees customer response to a question about whether their lip products were gluten-free. Burts Bees Consumer Care number is below so you can contact them about their other products.
Thank you for contacting us with your inquiry, we do apologize that we are unable to provide you with a gluten free list at this moment; all of our lip products with the exception of our Res-Q lip balm with SPF 15 are gluten free. We thank you for making Burt’s Bees your Natural Personal Skin Care company, in the meantime if you have any additional questions and or concerns, please feel free to contact us with your inquiries.
Consumer Care Specialist
Burt’s Bees Inc
1-800-849-7112 option 2, then 1
Mon-Fri 10am-4:30pm EST
Please consider the environment before printing this email
*Kind words can be short and easy to speak, but their echoes are truly
* Come Celebrate our 25th anniversary with us at www.burtsbees.com *
When Apple Dumplings are baking, their unmistakable aroma fills the air. Much more satisfying than apple pie, everyone is sure to appreciate them.
Pastry for 2 pie shells (see below)
6 medium tart apples (Jonathon, Pink Lady, Winesap, Granny)
2/3 cup raisins
2/3 cup chopped walnuts (optional)
6 tablespoons fructose or honey
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
3 teaspoons butter (optional)
Ingredients for syrup
2 cups apple juice
1/4 cup honey
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
13x9x2 inch glass baking dish.
Heat oven to 425 degrees. Lightly grease bottom of baking dish.
Make the syrup: in a medium pot, mix together the apple juice, honey, 1/2 teaspoon cinnamon and clove. Bring to boil, then turn down to low and cook 3 minutes. Set aside.
Prepare the pastry dough, or see below for our recipe. Divide pastry into 6 balls, then chill.
Pare and core apples. Mix together raisins, nuts, fructose or honey, 1/4 teaspoon salt, and 1 1/2 teaspoons cinnamon. Evenly fill apples with this mixture and add a half teaspoon of butter.
Make the dumplings. One at a time, roll each pastry ball between 2 sheets of plastic wrap to form an 8 inch circle. Remove the top piece of plastic and place an apple in the center of the circle. Bring the edges of the pastry to the top of the apple to enclose it, then press to seal. Peel away the bottom piece of plastic. Repeat with the remaining 5 apples. Space the dumplings evenly in the baking dish and pour the syrup over each one.
Bake 40 minutes or until crust is golden and syrup has lightly carmelized or thickened.
Pie pastry from our recipe file:
1 1/4 cup white rice flour
1/4 cup GF millet four or sorghum flour
1/2 tsp xanthan gum
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup non-hydrogenated shortening
2 large eggs, beaten
Blend dry ingredients – flours, xanthan gum, baking powder and salt. With a pastry blender, mix in the shortening till it resembles coarse meal. Lightly mix in the beaten eggs just until the dough pulls together. Makes 6 dumplings.
John and Cleo Libonati, the publishers of Glutenfreeworks.com and the highly recommended celiac disease reference, Recognizing Celiac Disease, are proud to bring you “Understanding Celiac Disease,” the continuing education article in the June edition of Today’s Dietitian Magazine.
Understanding Celiac Disease provides an overview of celiac disease with a concentration on the pathophysiology, symptoms, nutritional deficiencies responsible for gastrointestinal problems, steps for optimal treatment, and dietary sources of nutrients. This important information will help dietitians learn about celiac disease and how to help people get well.
Today’s Dietitian is the only magazine written specifically for dietitians and nutrition professionals. With a readership of 110,000 Today’s Dietitian magazine is the leading news source for dietitians and nutritionists, covering topics such as diabetes management, long-term care, new products and technologies, career strategies, nutrition research updates, supplements, culinary arts, food allergies, fitness, sports medicine, and much more. www.todaysdietitian.com
“An estimated 40 million adult Americans suffer from anxiety disorder.” (1) These 40 million people total 18.1 percent of the United States that are at least 18 or over. (2)
According to “Recognizing Celiac Disease” anxiety is common in people with celiac disease and may be the only manifestation. Celiac disease patients showed high levels of state anxiety in a significantly higher percentage compared to controls – 71.4% vs. 23.7%.(3)
Chronic maladaptive anxiety is characterized by vague uneasiness or unpleasant feeling of apprehension and dysfunction. It is marked by anticipation of danger and interference with normal functioning, ranging from mild qualms and easy startling to occasional panic, often with headaches and fatigue. Deficiency of amino acids and vitamins implicate reduction of synthesis of neurotransmitters in the central nervous system and could be linked to immunological disregulation in celiac disease patients. Anxiety itself causes depletion of vitamins and minerals. Deficient nutrients could be B vitamins, calcium, iron, magnesium, potassium, tryptophan.(3)
A medical study evaluating bloodflow in the brain showed evidence of significant blood flow alteration in the brains of people with celiac disease who had only anxiety or depression neurological symptoms and were not on a gluten-free diet. Single photon computed tomography (SPECT) scan showed at least one hypoperfused brain region in 73% of untreated celiac disease patients compared to 7% of patients on a gluten-free diet and none in controls.(3)
Therefore, bloodflow in the brain and nutritional deficiencies play a large part in anxiety. If nutritional deficiencies are the source of the problem, then medications will be less effective requiring increasingly strong doses because the body and brain do not have what they need to utilize them.
The good news is that studies showed state anxiety improves and can usually disappear in people with celiac disease after withdrawal of gluten from the diet and improvement of nutrient status.
Consider celiac disease if you or someone you know has anxiety.
Celiac disease is a multi-system, hereditary, chronic, auto-immune disease estimated to affect 1% of the human population (3 million in the US) that is caused by the ingestion of wheat, barley, rye and oats. It is treated by removing these items from the diet. Signs, symptoms, associated disorders and complications can affect any part of the body and removal of the offending foods can result in complete recovery.
“Recognizing Celiac Disease” is a reader-friendly reference manual written for both medical professionals and the general public that specifically answers the call from the National Institutes of Health for “better education of physicians, dietitians, nurses and other healthcare providers.” It has been endorsed by top medical professionals and professors at Harvard, Columbia, Jefferson and Temple Medical Schools as well as the National Foundation for Celiac Awareness and the Celiac Sprue Association – USA. “Recognizing Celiac Disease” is being hailed as the complete guide to recognizing, diagnosing and managing celiac disease and a must-have for physicians, dietitians, nutritionists, nurses, patients and anyone with an interest in this complex disorder.