Archive for the ‘Health’ Category

 

Marissa Carter

Watch Your Waistline While on a Gluten Free Diet: Part One

September 22nd, 2009 by Marissa Carter


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When cruising the gluten free forums, it is not hard to notice that there are a few issues associated with a gluten free diet that come up a lot. One of these issues is a rapidly expanding waistline.

The problem of gluten free weight gain comes from the higher concentration of carbohydrates and sugars found in gluten free foods. One serving of gluten free corn spaghetti has 7 more grams of carbs than the “regular” counterpart. That may not seem like much in terms of numbers, but your thighs can tell the difference.

With the holiday season quickly approaching, many people are beginning to search for a sure fire way to beat the bulge. This is even more challenging when you are already searching to find the gluten free jewels in every party menu. (more…)


Gluten-Free 101: How to Pack Food for Trips

September 21st, 2009 by Tiffany Janes

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Many places in the U.S. are not gluten-free friendly and many places are great to visit if you’re gluten-free. New York City and Atlanta are fantastic in terms of gluten-free shopping and dining, while Panama City Beach, FL is horrid. For this reason, many people who can’t eat gluten pack an extra suitcase full of food for any trip.

Taking your own food on trips is often a good idea. It is a terrible feeling to find yourself without something safe to eat – even if it’s just a cracker to nosh on when others around you are dining on gluten filled appetizers. It’s a good idea to keep a survival pack of food in your car, even if you’re not leaving town. There is something comforting about knowing there is safe food available, should a need for it arise.

If you are traveling from the U.S. to some parts of Europe, you might want to rethink your packing habits. Planning our first visit overseas after my celiac diagnosis was scary. Through much research I knew that it seemed easier to eat out outside the U.S. than at home, but until you experience that for yourself you’re a skeptic. (more…)

Randi Markowitz

Recipe: Gluten free rice noodle salad with chicken and herbs

September 21st, 2009 by Randi Markowitz

Randi_Markowitz, Houston, TXFood and Wine.

This is an easy-to-make, delicious entree that is gluten-free, inexpensive and fantastic. It’s as good as any dish I have had in any Thai or Vietnamese restaurant in the Houston area. Do not fear the Asian fish sauce…it adds lots of flavor, and it is easy to find in the Oriental foods section of just about any grocery store.

Adapted from

rice_noodle_salad_randi_markowitz
1/2 pound dried rice noodles, about 1/4 inch wide (I used Caravelle brand, available at HEB)

3/4 cup fresh grapefruit juice

2 large garlic cloves, minced (more…)

Jessica_Meyers_Exam_Pic

Who doesn’t love fall weather? The colors changing on the leaves, cooler weather (well, maybe we will be a couple degrees less than 100), the beginning of a new football season, the glorious Austin City Limits Music Festival, the list goes on. Some of the best tasting vegetables are also in season in the fall such as the mushrooms, oranges, lemons, cauliflower and fennel. All of the following vegetables have unique flavors and can be used in a variety of dishes. The top five are:

Mushrooms
Mushrooms are known for their immune boosting benefits in the nutrition world. They have been used for thousands of years in helping prevent cancer, boost the immune system and are also known as a great anti-aging food. There are several different types of mushrooms that are fabulous to cook with. Try grilling some beefy Portobello’s with Italian seasonings for a nice vegetarian meal this fall.

Oranges
The beloved orange; it’s one of the most popular fruits in North America. Known for the immune boosting vitamin C, oranges have many other health benefits. Oranges also have a good amount of Potassium (which helps with muscle contraction), fiber and vitamin A. Oranges are very versatile when it comes to cooking. Try this yummy recipe from celiac.com: Orange Chicken. (more…)

Cindy Swan

Is gluten free the next weight loss fad diet?

September 14th, 2009 by Cindy Swan

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With increasing regularity folks are asking if they should start the “new” gluten free diet to lose weight. They’re serious. Too often eating plans designed to combat specific diseases become money making marketing machines in the form of weight loss fad diet products, usually with poor long term results.

cindy_swan_veggies Many people now see the gluten free labels in the health food section of the grocery store, the thin people reaching for them, and well, you see the fore drawn conclusion. What they don’t realize is that the thin person may have celiac disease or other autoimmune disorder, and he or she actually weighs a healthy 20 pounds more since starting a gluten free diet, putting an end to malabsorption problems. Conversely, some people do lose weight eating gluten free, not because they are using the lifestyle as a specific weight loss program, but because addressing their underlying disease resulted in improved body composition.

In the later case, weight loss may be a side benefit of removing the offending food, thus allowing the body time to heal and absorb nutrients normally. However, a gluten free lifestyle is not intended to be the next fad weight loss program. Consider two other dieting trends over the past two decades: (more…)

Gluten free diet cards from Glutenfreeworks.com

July 31st, 2009 by John Libonati

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Glutenfreeworks.com has comprehensive gluten-free diet cards that lists unsafe foods and ingredients (including hidden) broken down by categories: whole grains & cereals, flours, thickeners, sweeteners, distilled spirits, fermented, cooked products, baked products, protein polymers, brewed, germ/bran and other.

Gluten-Free Diet Cards make dining out and shopping for groceries easy. These cards are perfect for eating out at restaurants or comparing ingredient labels when shopping for groceries. No more long explanations to waiters and managers. Just hand them the card. They’ll compare the ingredients to their recipes and let you know what you can have. No more wondering if an ingredient is safe or not when shopping. Just check it against your Gluten Free Works Diet Card. (Always call the company though if you’re unsure!)

The cards are 4″ by 3 1/2″ and fold to wallet size. See what they look like here. Gluten Free Diet Cards

They cost $6.50 for 5 cards, $30 for 25 cards, or $50 for 50 cards. Shipping is included in the price.

You can also get 5 free Gluten-free diet cards when you order a copy of Recognizing Celiac Disease.

John Libonati

Tips For Dining Out On The Gluten-Free Diet

March 4th, 2009 by John Libonati

By Melinda Dennis, MS, RD, LDN
Nutrition Coordinator, Celiac Center, Beth Israel Deaconess Medical Center

Avoid ordering fried foods, such as French fries or taco “basket” shells at a Mexican restaurant, which are fried in the same oil as battered foods or coated fries.

Check to make sure that liquid eggs held in a buffet line for eggs-to-order are not mixed with wheat flour (to keep them from separating).

Ask your server to request that the cooks change their gloves and use a clean skillet and utensils to prepare your food.

If you don’t feel that your needs are being met, ask to speak with the chef or the manager. Carry a restaurant card (available from several of the national celiac support groups and online) that lists safe and prohibited food.

Rice and corn-based cuisines, such as Japanese, Thai, Indian or Mexican, usually have many more naturally gluten free items available than American fast food or standard fare.

If you are with a large group and you prefer not to draw attention to your special diet, order your meal last so that table conversation is flowing and you can take your time. Or excuse yourself and have your conversation with the chef or your server near the kitchen.

If you’ve had a wonderful meal, tip generously, thank the chef and server personally, and tell the restaurant you plan to share your good experience with fellow diners, the local celiac support group and your clinicians. As restaurants are alerted to the needs of those with celiac disease, gluten-free dining out will be more and more enjoyable.

Above content provided by Beth Israel Deaconess Medical Center.
http://www.bidmc.org/celiaccenter
For advice about your medical care, consult your doctor.

Posted March 2009

 

restless leg syndrome treatment

RLS from low iron in celiac disease responds to a gluten-free diet

Low iron levels have been associated with increased severity of restless leg syndrome. The following medical case report discusses four patients with low iron and restless leg syndrome who were tested positive for celiac disease and placed on a gluten free diet. All four had improvement on the gluten free diet.

“Celiac disease as a Possible Cause for Low Serum Ferritin in Patients with Restless Legs Syndrome.”

Manchanda S, Davies CR, Picchietti D.

University of Illinois at Urbana-Champaign, College of Medicine, 506 S. Mathews Avenue, Suite 190, Urbana, IL 61801, USA.

OBJECTIVE: To describe celiac disease as a possible cause for low serum ferritin in patients with restless legs syndrome (RLS). BACKGROUND: Low iron stores have been found to be a risk factor for RLS with serum ferritin levels less than 45-50ng/mL associated with increased severity of RLS. It has become routine clinical practice to test serum ferritin in the initial assessment of RLS. Celiac disease is a common genetic disorder that can cause iron deficiency.

METHODS: Consecutive case series of four patients with RLS and serum ferritin below 25ng/mL, who had positive screening tests for celiac disease. RESULTS: We report four patients who had serum ferritin <12ng/mL and positive screening tests for celiac disease. All had celiac disease confirmed by duodenal biopsy and response to a gluten-free diet. RLS symptoms improved in all four, with two able to discontinue RLS medication and two responding without medication.

CONCLUSIONS: In patients with RLS and low serum ferritin who do not have an obvious cause for iron deficiency, we suggest looking for celiac disease by simple, inexpensive serologic testing. Diagnosis and treatment of celiac disease is likely to improve the outcome for RLS, as well as identify individuals who are at risk for the significant long-term complications of celiac disease.

Source: Sleep Med. 2009 Jan 10. [Epub ahead of print]
url: http://www.ncbi.nlm.nih.gov/pubmed/19138881

by John Libonati

Here are six important facts about celiac disease in the United States:

1. Doctors do not understand celiac disease. 97% of celiacs are not diagnosed. Diagnosis takes over 10 years on average and follow up treatment is poor.

2. Doctors do not understand nutrition. Medical schools do not teach it, so doctors generally do not look for nutrient deficiencies unless you are emaciated.

3. Most of the 300 health problems stemming from celiac disease are due to nutrient deficiencies.

4. Comparing symptoms with one another does not work in celiac disease because symptoms change over time and everyone absorbs or malabsorbs nutrients differently. You may absorb everything but vitamin B12. Another person will not absorb calcium or vitamin D. Even siblings sometimes have totally different symptoms.

5. Symptoms from nutrient deficiencies show up before intestinal damage occurs, but also after starting the gluten-free diet depending on the degree of damage and quality of diet.

6. Most celiacs do not realize how sick they really are. They think, “This is me. I’ve always been this way.” They end up spending thousands of dollars on lotions, salves, medications and surgeries when the root of their problem has been a missing nutrient or nutrients all along.

You need to understand gluten and how celiac disease affects your body if you want to be healthy.

You must be able to identify health problems and the nutritional deficiencies that cause them so you can add the missing nutrients to your diet and inform your doctor to help him treat you.

You need the book, Recognizing Celiac Disease.

Recognizing Celiac Disease teaches you everything about gluten, celiac disease, the health problems it causes and what you need to fix them.

Thousands of celiacs around the world are using Recognizing Celiac Disease…because it works.

“Having been dx with CD for one year, I reached saturation – almost overload point a few months ago. Then I read the summary of “Recognizing Celiac Disease” and felt it might encompass everything I had referenced across numerous articles and books – and more. I love being able to look in the index and go to detailed information in my struggle to ensure my nutritional requirements and deficiencies are being met and addressed.” – Reta McCallum, TX

Read how this one of a kind book is helping others at www.recognizingceliacdisease.com.

Order your copy of Recognizing Celiac Disease today. Review it and bring it with you to your next doctor visit. This way you can work with your doctor to make sure you get the best treatment possible.

Visit www.recognizingceliacdisease.com for more information and to see what others are saying.

By John Libonati

Commonly asked questions on nutrition and Celiac Disease, answered by Melinda Dennis, MS, RD, of the Celiac Disease Center at Beth Israel Deaconess Medical Center. Ms. Dennis has herself had Celiac Disease for more than 17 years.

Q. What is it like for a person you see who is newly diagnosed with Celiac Disease?
A. The gluten-free diet requires more preparation, taking food with you when you travel, making sure that you are safe in dining-out situations or when you are visiting with family or friends. So for some, it is very simple and straight forward and they are already experimenting with new grains like amaranth, buckwheat, millet, sorghum, and teff. But some people are completely unfamiliar with these grains and it is a bit more of a stretch for them. Many people just eat on the run these days and this really makes it challenging.
Others are in complete denial. Perhaps they were having no symptoms but this was discovered through a blood test and they think – do I really need to change my life? Those are the people who, understandably, ask “how much can I get away with?” So there are all different types of people. But more and more people are coming into the clinic well educated about this because of the good information on the web. That’s a big change from about seven or so years ago when there were very few resources.
 

Q. There are many gluten-free foods on the market now. Does this make it easier for those diagnosed with Celiac Disease?
A. Yes. But it’s important to stress that the gluten-free diet isn’t just about what we need to take out of our meals, it’s about making sure the foods you do choose have lots of nutrients. Rice, corn and potatoes have a really high glycemic index, and they don’t have a lot of fiber. They can create food cravings. They can lead to weight gain and they are not nutritionally dense. So when we think of Celiac Disease, we think – how can we make up for the fact that we don’t have a very high protein wheat product any longer? What can we substitute and what would be superior? That’s when we work on educating about other grains that are healthier and have plenty of vitamins and minerals. Several of the gluten-free foods are now fortified with B vitamins, iron and trace minerals, and you can check the labels to make sure.
 

Q. It’s great there are more gluten-free options, but even reading the labels don’t always help. What items have hidden gluten?
A. Lots of things you wouldn’t expect contain gluten. Toothpaste can have gluten; you have to be careful to wash your hands carefully after feeding your dog because chow usually contains gluten. Dental pumice that is used to polish your teeth may contain gluten. Soy sauce, gravies and marinades are suspect. Even communion wafers. Patients need to be educated on all of this, because consistent exposure to gluten will lead to increased damage to the small intestine.
 

Q. Do most patients eventually adopt a healthy, gluten-free diet?
A. Most patients, even those who have a hard time with the diagnosis, do learn how to eat well. From my own experience, I feel it was actually a blessing to be diagnosed. It changed my life for the better. It empowered me to make the right decisions, to eat well—actually better than I had ever eaten before. I travel more now and experiment with tasty foods, more ethnic food, as well. So it’s a good thing to have a diagnosis—and learn the best ways to take care of your body and be healthy.

Above content provided by Beth Israel Deaconess Medical Center.
For advice about your medical care, consult your doctor.
Source: http://www.thebostonchannel.com:80/bethisrael-old/17014446/detail.html

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“”"Author Information: John Libonati, Philadelphia, PA
Publisher, Glutenfreeworks.com.
Editor & Publisher, Recognizing Celiac Disease.
John can be reached by e-mail here.”"”