September 16th, 2011 by Teri Gruss, MS
Gluten-free Homemade Croutons Photo 2008 (c) Teri Lee Gruss
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Ingredients:
September 15th, 2011 by Cleo Libonati, RN, BSN
Whether due to malabsorption from an undiagnosed syndrome like celiac disease, poor diet or defective activation of nutrients, many people are not receiving or utilizing the nutrients their bodies need to thrive.
The human body is tough. You can operate at sub-optimal levels for years or decades before a clinical symptom becomes apparent or is recognized as resulting from a deficiency.
Unfortunately, this recognition frequently comes only after symptoms have become so severe as to significantly impact your health. Until that point, medications and surgeries are more likely to be used as treatments, neither of which correct the underlying cause of the deficiency.
In fact, many drugs exacerbate nutrient depletion. So, while they may improve your symptoms in the short term, they can cause more harm than good in the long term.
Many prescription and non-prescription medications can deplete nutrients by any of these ways:
1. Preventing normal digestion and/or absorption, so nutrients cannot get into the body.
2. Interfering with nutrient transport and/or use in the body, so nutrients cannot (more…)
September 14th, 2011 by Jenny Manseau
Fish is one of my favorite things to eat, but sadly I don’t cook it enough. We eat a lot of sushi in our house because Bryan isn’t a huge fan of fish when it is cooked, except for swordfish. He’s eaten a few cooked fish dishes that I’ve made but like I said, I don’t cook it often enough.
A few months ago we went to a local restaurant because he was craving swordfish. He had his grilled with a bruschetta topping to it while I had a delicious piece of mahi-mahi with a mango salsa on top. He was a bit jealous of my salsa and wasn’t such a fan of the bruschetta. I promised him the next time it is on sale we would pick up a piece and I would cook it however he wished. He asked for it to be grilled with a mango salsa, similar to the one I had on my mahi-mahi.
Lucky for him, swordfish was on sale this week! So keeping true to my promise we (more…)
September 13th, 2011 by John Libonati
Know the Symptoms of Nutrient Deficiencies so You Can Be Healthy!
The impact of nutritional deficiencies on health should be common knowledge among the medical professional community. All doctors, nurses and other medical professionals should be able to quickly and accurately identify and diagnose functional nutritional deficiencies in patients and correct those deficiencies. Unfortunately, this is not the case.
Medical teaching institutions do not focus on nutrition, so many medical professionals are not equipped to recognize the signs of nutritional deficiencies until the patient is extremely sick. In most cases, the patient is able to function, just not at his or her potential. He or she may have weight issues, skin, hair or (more…)
September 12th, 2011 by Petra Aitken
Wholesome Cook recently posted a recipe on her blog for fluffy ricotta pancakes (with the word fluffy in front you probably guessed they aren’t gluten free) with data and banana butter which caught my eye. I have made gluten free pancakes before but only from the Vitarium packet mix, however I had heard that buckwheat flour is very good for pancakes. I therefore decided to give these ones a go substituting the self raising flour for buckwheat flour and baking powder.
The buckwheat version of the pancakes come out a lot browner due to the colour of buckwheat flour however they were very yummy. I still believe that they are a bit dryer and less fluffy than glutenous pancakes, though with the banana and date butter and maple syrup (I decided to indulge a little) they are perfect.
I had a fair bit of leftover banana and date butter (which I didn’t want to waste due to the price of banana’s at the moment!) so I decided to mix it into some thick natural (more…)
September 11th, 2011 by Jennifer Harris
Then check out Omni Hotels because they have introduced a gluten-free breakfast buffet station companywide. The station will include gluten-free cereals, granola and a variety of breads and muffins. The gluten-free items will be on a separate table with a dedicated toaster to avoid cross-contamination.
Source: Omnihotels.com
Are you on the gluten-free diet and looking for hotel accommodations?
This Examiner always travels with gluten-free breakfast items because a lot of times the breakfast items are slim pickings at hotels and we don’t want to be caught off (more…)
September 10th, 2011 by Jen Cafferty
by Jen Cafferty
I LOVE the San-J orange sauce. I really love the San-J orange sauce when I add a hint of sriracha chili sauce to it. My daughter does not like chicken but she devours this dish. It is the perfect combination of sweet, spicy and salty. And, of course, it is super easy to make. (more…)
September 9th, 2011 by Cheryl Harris, MPH, RD, LD
The FDA is finally moving on regulating the claim “gluten-free” on packages, which is fantastic news! Lots of people have put in countless hours to make this happen. We’ve got 1 month left to comment—until October 3rd—and YOUR comment is vital to getting the law YOU want.
During the Aug 2nd teleconference, we heard that the comment period was re-opened and we might have a law by late 2012. Several prominent researchers, including Dr. Alesso Fasano and Dr.Stefano Guandalini, spoke in favor of the new proposed legislation. “This is a standard that has been in use in Europe for almost two decades, & the science supports the U.S. adopting it as well,” commented Dr. Fasano. I posted highlights of the teleconference, but upon reading the 90+ page safety assessment, I had a lot of questions! http://1.usa.gov/r4NDLA
The safety assessment suggests that for the most sensitive Celiac, (more…)
September 8th, 2011 by Leanne Vogel
Do you remember the first time you drank Gatorade?
I do! I was at a track and field meet. After the race, my coach passed me a bottle of Gatorade and told me to drink it to avoid feeling sick.
The neon color should have been enough to raise a red flag, but I drank it anyway. 5 minutes later I felt like I’d been hit by a truck. Sugar overload! I could feel the (more…)
September 7th, 2011 by Jennifer Slack
I have had the opportunity to connect with Dr. Stephen Wangen, the founder of the IBS Treatment Center in Seattle, WA. Awhile back, at a CSA (Celiac Sprue Association) meeting I had the pleasure of helping Dr. Wangen with his book signing. He had flown in to Denver to speak on his books, Healthier Without Wheat and Irritable Bowel Syndrome Solution. There was a full audience of folks, just like you and I, who were able to ask personal questions and learn more about living with Celiac Disease, gluten intolerance, as well as exploring other areas such as food allergies.
Since that time, Dr. Wangen and I have had the chance to talk about what the IBS Treatment Center does to help people really understand their bodies and how food can be affecting them. He explores the possibilities of Celiac Disease, gluten intolerance and food allergies and helps people to develop a healthier lifestyle tailored to their specific needs. At the same time, Dr. Wangen has observed the emotional affects these conditions can have on people and understands that not feeling well emotionally has an affect on how people take care of their physical well being. What makes his practice so fantastic is the positive nature. Dr. Wangen helps people view the changes by looking at the benfits and the gains and focusing on what people can have, rather than on what they can’t. Here is what Dr. Wangen had to say when I asked him about his own experiences. (more…)
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