Archive for April, 2010

 

Cleo Libonati, RN, BSN

Magnesium Deficiency in Celiac Disease – Common and Dangerous

April 16th, 2010 by Cleo Libonati, RN, BSN


Magnesium is the fourth most abundant mineral in the body, providing an indication of just how important this nutrient is for the body.

Magnesium keeps us moving, thinking and behaving normally. Magnesium is a cofactor for more than 300 enzymes involved in the metabolism of food components and many products such as protein synthesis. It balances calcium in the body to maintain normal muscle and nerve function and works in concert with calcium to keep bones strong. It keeps heart rhythm steady and supports a healthy immune system. Magnesium is required for parathyroid hormone secretion, helps regulate blood sugar levels and promotes normal blood pressure.1

Studies show that magnesium deficiency is common in those with celiac disease. (more…)


Gluten-free snack foods are often lamented to be nutritionally lacking as many are packed with sugar and empty starches. One company has consistently bucked the trend by providing tasty, healthy, nutrient-rich snack foods and cereals that are also low fat and high in fiber.

Kay’s Naturals has built their reputation on providing all natural, nutritionally balanced snacks that are also gluten-free.

Now the company is adding Kay’s Cookie Bites to its best-selling lines of gluten-free snack foods and cereals. The Cookie Bites come in two flavors, Cinnamon Almond Cookie Bites and Honey Almond Cookie Bites, and are available in 5 oz. boxes or 1.75 oz. snack bags.

Kay’s describes their Cookie Bites as ultra nutritious, totally delicious and absolutely satisfying.

We agree.

When we tasted them, we found them to be sweet, flavorful and crispy. Gluten-free, casein-free, protein rich, fiber rich and made from natural ingredients makes them a good (and worry-free) snack during work or travel and perfect for those times when you’re running late and need something more filling than crackers or carrot sticks. (more…)

Mixes From The Heartland is making mealtimes healthy, easy and normal for gluten-free families across the country. Now people can save when shopping by joining their new Gluten Free Buying Club.

Teri Whisenhunt, the owner of Mixes From The Heartland and a celiac herself, says her goal is to provide people high quality, affordable gluten-free foods. With the Gluten Free Buying Club, Mixes From The Heartland is doing just that - providing members with the largest selection of approved (under 5 parts per million of gluten) quality mixes and ingredients at affordable prices. And their shipping prices are among the best in the industry – just $10 for orders under $100 and free on orders over $100. (more…)

McCormick & Company, Incorporated is recalling “McCormick Fajitas Seasoning Mix” due to undeclared milk and wheat.

The product was distributed in grocery stores nationally.

The product is in 1.12-oz. pouches labeled with UPC Code 5210002121 and “BEST BY” dates of JAN 16 12 AH and JAN 16 12 CH. The package contains the wrong product.

Consumers may call (800) 632-5847 with questions or to request a replacement or full refund.

----------------------------- Author Information: Jen Cafferty, Chicago, IL Jen Cafferty, Founder, The Gluten Free Cooking Expo Website: www.glutenfreeclasses.com Blog: www.glutenfreeexpo.wordpress.com National GF Reporter for Examiner.com http://www.examiner.com/x-12164-GlutenFree-Food-Examiner Twitter: jenglutenfree GIG Chicago: www.chicagoglutenfree.com

Marshmallows remind many of us of our childhood - whether it was roasting them by the fire or adding them to a steaming cup of hot chocolate. But Plush Puff takes marshmallows to a whole new level.

These marshmallows are not only gluten-free, they contain no corn syrup and use brown rice syrup instead. Plus, they are fat free so you know that they can't be too bad for you. (more…)

With less than a week to go, don't miss the Chicago-area gluten-free event of the year. The event is going to take place this coming weekend, April 17-18 at the Wyndham Hotel in Lisle. Tickets to Saturday's classes are already sold out, but there are still a few tickets left for Sunday's classes.

Everyone is welcome to attend the vendor fair each day, tickets for the vendor fair are available at the door.

For more information, visit here and here.

-------------------------- Author Information: Anne Steib, Chicago, IL Anne Steib Click here to email Anne. http://www.examiner.com/x-13312-Chicago-GlutenFree-Food-Examiner http://twitter.com/gfchicago

Kaitlin Fleming

Hummus: An Easy Healthy Homemade Gluten Free Snack

April 15th, 2010 by Kaitlin Fleming

Hummus is full of nutrients, tastes delicious and it is naturally gluten free. Its a great option for dinner parties or snacks, and best of all its easy to make at home with a food processor.

You can serve it with veggie slices as well as pita slices to appeal to everyone's dietary needs.

The veggies I chose to serve it with were jicama, bell peppers and celery. Try to buy local veggies at any of the San Francisco Farmers Markets. Buying local produce is the easiest and cheapest way to get the freshest veggies.

What you will need: (more…)

Jennifer Harris

Celiac Disease Study Recruiting Participants

April 14th, 2010 by Jennifer Harris

Plaza Research is currently recruiting men and women ages 18 and older who have been diagnosed with Celiac Disease to participate in a paid telephone discussion on the topic of Celiac Disease. The phone interviews are taking place on April 15th and April 27th, 2010 and will last approximately 1 hour in length. All participants will receive $50.00 for their time and opinions.

If you or anyone you know may be interested, please click on the link below to complete the online application for the study. All responses will be reviewed and qualified applications will be called back on first come first served basis until all seats are filled.

LINK TO APPLICATION:

------------------------ Author Information: Jennifer D. Harris, Atlanta, GA Jennifer D. Harris, http://www.jenniferglutenfreeingeorgia.blogspot.com/ Gluten-Free Product Specialist, Return to Eden. Program Chair, Atlanta Metro Celiacs, www.atlantametroceliacs.org Twitter @jenniferGFinGA

(Editor's Note: Click here to see Part One)

OUR BIOLOGICALLY INAPPROPRIATE DIET

In a previous article, I discussed the role that wheat plays as an industrial adhesive (e.g. paints, paper mache’, and book binding-glue) in order to illustrate the point that it may not be such a good thing for us to eat. The problem is implicit in the word gluten, which literally means “glue” in Latin and in words like pastry and pasta, which derives from wheatpaste, the original concoction of wheat flour and water which made such good plaster in ancient times. What gives gluten its adhesive and difficult-to-digest qualities are the high levels of disulfide bonds it contains. These same sulfur-to-sulfur bonds are found in hair and vulcanized rubber products, which we all know are difficult to decompose and are responsible for the sulfurous odor they give off when burned.

There will be 676 million metric tons of wheat produced this year alone, making it the primary cereal of temperate regions and third most prolific cereal grass on the planet. (more…)

A team of business school students from Boston College invites the gluten-free community to participate in an important market research survey. The goal is to learn more about consumers with specific dietary needs. The results of the survey will be used to assist in offering detailed recommendations about how to better support the community with unique, high-quality, gluten-free foods. This survey is intended for market research purposes only. Your opinion will be kept confidential. All results will be reported in the aggregate and not as individual entries. (more…)