Archive for the ‘Health’ Category

 

Kaitlin Fleming

First Steps in Creating a Gluten-free Kitchen

August 23rd, 2010 by Kaitlin Fleming


Going gluten free isn’t the easiest task in the world but with some research and a variety of stores to go to, it can be an exciting adventure.

Stock it so its ready to go when you are! Photo: Decoratorchoice.net

Delicious food doesn’t always have to contain gluten—I swear! First, it is important to decide what is most important to you. If baked goods are your thing then you need to stock your pantry with all the essentials to make what you want. Here is a great gluten free pantry list I was given by a Certified Nutritionist:

Gluten Free Must Haves

Pantry:

Broths/stocks Beans and lentils (more…)


Arby’s offers up gluten-free menu

August 16th, 2010 by Kimberly Bouldin

Over the past few years more & more restaurants have been adding gluten-free menus to their repertoire.  This is a much welcomed change to people who have had to follow the diet for any period of time.  Simply being able to order off of the menu and not bring food in from the outside is a pleasure.  

Arby's is the latest establishment in this explosion of gluten-free menus.  Arby's has multiple meat items, several salads, drinks & even shakes on the menu.  The French fries and potato cakes are off limits due to cross-contamination issues; sharing the deep fryer with chicken fingers, chicken patties and mozzarella sticks makes them unsafe. (more…)

Is brown rice syrup really gluten-free?

August 9th, 2010 by Liz Schau

Brown rice syrup is the go-to for many gluten-free bakers.  Gluten-free recipes everywhere call for the stuff and indeed, it lends a perfectly sweet flavor to cakes, cookies, muffins, and scones.  But the syrup is controversial in the world of gluten intolerance and Celiac Disease because in some cases, it contains gluten.

Some, though not all, brown rice syrup is actually fermented in a process that employs barley.   (more…)

Gluten free snacks news: Larabar introduces new flavors

July 19th, 2010 by Kimberly Bouldin

Larabars are simple, quick bars that are great to grab for any on-the-go lifestyle.  Larabars are made from unsweetened fruit, nuts and spices.  It doesn't get any simpler than that.  They are gluten-free, vegan, kosher and non-gmo. 

This spring Larabar introduced 4 new flavors to their line: Carrot Cake, Peanut Butter Chocolate Chip, Chocolate Chip Cookie Dough & Chocolate Chip Brownie.  The ingredients in each are as follows: (more…)

John Libonati

Food Nutrition Labels: What the terms mean

July 12th, 2010 by John Libonati

The food label is an effort to simplify and encourage the use of nutritional information. It is clear, informative, and detailed, providing everything a consumer would normally need to decide if a food meets their nutritional standards before buying.

  Nutrients The common nutrients, such as Total Fat, Cholesterol, and Sodium, are required fields. Other nutrients, such as Iron and Vitamin K, are optional and not required to be listed.

Serving Size Serving size tries to reflect the amount a person can eat. It must be about the same for like products, which makes it easier to compare the nutritional qualities of related foods. Serving sizes are expressed in both common household and metric measures. (more…)

Cleo Libonati, RN, BSN

Understanding Probiotics and Prebiotics in Celiac Disease

June 28th, 2010 by Cleo Libonati, RN, BSN

Our well-being is uniquely tied to the condition of our colon, which is commonly unhealthy at diagnosis of celiac disease. To keep our colon healthy, we need to understand what happens there on a microscopic level.  Hundreds of varieties of intestinal microbe populations called “flora” live there, numbering in the billions.  To put these numbers into focus, dead bacteria make up about a third of each bowel movement.  Our resident microbes, whether beneficial or harmful, play a decisive role in nourishing or damaging the cells that form the intestinal lining.  Probiotic and prebiotic foods and supplements restore and feed our friendly microbes. (more…)

probiotics celiac glutenProteins produced from partial breakdown of microorganisms are often recognized by the body’s immune system as foreign antigens triggering production of antibodies that may be detected in the blood.

Such antibodies include proteins from the cell walls (outer membranes) or flagella of the bacteria Escherichia coli and the yeast Saccharomyces cerevisiae (Baker’s or Brewer’s yeast) that are found in Crohn’s disease. Stimulation of the immune system by these proteins can also confuse the body into thinking that it needs to continue fighting an ongoing battle against an invader. (more…)

Recently, I had the chance to speak with British drummer Andy Roberston and talk about how he manages touring and the rock ‘n roll lifestyle being gluten-free. Andy has been in the music business for 20 years and has performed with such acts as Roachford, Jocelyn Brown, Hamish Stewart, Jim Mullen, Siobhan Donaghy, Alexander O'Neil, Morcheeba and Jackdaw4, who is releasing their new album, The Eternal Struggle for Justice, next week.

Andy enjoying a break from touring while catching fish in Normandy, France. Monika Agorelius

When were you first diagnosed with celiac and what was your reaction to the news? About 10 years ago. I have not been formally diagnosed as celiac but through a process of elimination discovered that I was definitely allergic to gluten. I did research into what gluten allergies were and what I could and couldn't eat as a result. (more…)

Celiac Sprue Association Logo

Recently, I had lunch at PF Changs in Irvine.  Unfortunately, my lunch did not go as planned as I ended up having an allergic reaction after dining there.  This was quite unfortunate, considering about a year ago I gave PF Changs a glowing review for their committment to catering to food allergies and developing a gluten-free menu that would be free of any cross contamination. 

It's inevitable that every now and then when dining out you will run into something that may cause a reaction, so the key is to take as many preventative measures as possible to reduce the risk. (more…)

Barbeque and outdoor party season has arrived.  It is the time of year when we want to relax and enjoy time with friends.  But having food allergies and issues can put a damper on your party plans.  Here are ten ways to dine safely at an outdoor party.

Outdoor Gluten-free Grilling Courtesy: dreamstime.com

1. Never show-up without something safe to eat Always make sure there is something safe for you to eat at any event. offer to bring a salad or side dish. Make a quinoa salad that everyone will love.   That way you know there is something with protein to eat that will keep you full.  If you bring a dish that is just carbohydrates, you'll be hungry before the party is over. (more…)