This year I am taking Celiac Awareness Month a little more personally than years past! In March, I went to the Digestive Disease National Coalition and met with Senators to discuss Resolution 550 that officially makes May National Celiac Awareness Month.
When talking with the Senate staff I explained that making May Celiac Awareness Month gives members of the gluten free community a great jumping off point for awareness campaigns and projects. For example, the (more…)
BioLineRx Ltd, a biopharmaceutical development company, was invited to deliver an oral presentation at the recent 2013 National Education Conference & Gluten-Free Expo, the Celiac Disease Foundation’s annual conference, in Pasadena, California.
Leah Klapper, Ph.D., General Manager, BioLine Innovations Jerusalem, presented BioLineRx’s therapy, BL-7010, for the treatment of celiac, as part of a session entitled Breaking Therapies Beyond the Gluten-Free Diet.
We teach children this common thinking almost from the time they can speak. It makes sense. The food that you put in your mouth, chew and swallow becomes the person you are.
Most people believe it. So do most doctors.
Well, it may sound logical but it is only partially correct and based on a very iffy assumption.
The assumption is that your body absorbs what you eat.
Glutenfreeworks.com has pressed the truth, namely that you are actually what you eat and absorb. If something like celiac disease is stopping you from absorbing properly, then you are NOT what you eat.
In this important three minute video, Neil Raff, MD concisely explains how what you absorb is just as important as what you put in your mouth. Dr Raff covers the various ways nutrient absorption can be affected and limited. He also touches on a related topic – foods today do not contain the nutrients they provided in the past.
Kudos to Dr. Raff for covering this important topic in this quick and easy-to-understand must-see presentation.
Over 3 million people in the United States have undiagnosed (more…)
Celiac disease awareness is desperately needed – now more than ever.
While the gluten-free diet has exploded in popularity, celiac disease remains massively under-diagnosed.
Why? Two Reasons:
1. The public has shifted its focus to the gluten-free diet and away from celiac disease due to the media. The media likes diets. Diets sell. Oddly named diseases that are difficult to describe in catchy sound bites don’t sell.
2. Doctors do not have the information they need to recognize, diagnose and treat this common disorder. The information exists but there is no authority that actively ensures (more…)
I love Springtime. More sunshine, flowers coming up, and I just want to be outdoors…and not in my kitchen. I’m still not used to the longer days, so by the time it starts getting dark and I start thinking about dinner, I’m often scrambling to get food on the table. So it’s a great time to refocus on quick and easy. I love good food, but I’m also big on time savers. For me, that means:
The delivery services from nearby farms, like Relay and Washington’s Green Grocer. (this is in the DC metro area–I’m sure there are similar services around the country) I can get organic fruits, veggies, meats, etc. easily, and Relay also has gluten-free products from Triple Oak Bakery and others.
When I was asked to create an example of a healthy gluten-free lunch for the ladies of Easy Lunch Boxes and Crunch a Color, I jumped at the chance. It was easy for me because this is what I (try to) do 5 days a week.
I really could not wait to share with you this fun dish that I made. Polenta pizza – something adults, teens, and children love. And it’s healthy! Being gluten free and vegetarian sometimes can be a little bit of a task in the kitchen, nevertheless when you have in-season, fresh vegetables and garden herbs and spices, coupled with a few other ingredients in the kitchen, there is no telling what you can come up with.(more…)
I must preface this recipe with the fact that up until this point, I did not think I liked quinoa. The main reason for my dislike of this seed was that I had a poorly prepared dish with it last year and thought that no matter what, the little gluten-free gems could never taste good. Welp folks, I was wrong. This easy quinoa recipe can be used as an alternative to gluten-free pizza dough and will rock your taste-bud’s world.
I would like to first thank Bob’s Red Mill for making this possible. Their products are awesome in taste and quality, and that is why I am truly a fan! I never would have thought that I could make absolutely the best cake donuts both gluten free and vegan before this. I mean, let’s be honest – there is not a lot of vegan and gluten free online. You search online and you find gluten free donuts – with eggs. You find vegan donuts – with (more…)
I have been gluten-free for almost four years, so I think it’s safe to say that I know my way around the gluten-free aisle at the grocery store. I also feel like I have a pretty good handle on what brands are worth buying, which products are best for certain recipes, and what my taste-buds like in general. But, I recently found that even I can benefit from the discovery aspect that the Taste Guru box-of-the-month provides.(more…)