Archive for the ‘Diet’ Category

 

Making Thanksgiving a Welcoming Meal for a Celiac Guest

November 20th, 2011 by Stephanie Diamond


Stephanie Diamond Gluten Free Works

gluten free thanksgiving partyThanksgiving can be the most depressing holiday for a celiac. It's a whole day that centers around food. And no one wants to feel left out of the festivities. Part of being a celiac isn't just the food, it's the psychology of standing out in a crowd. I've found that I hate being pegged with the "special meal." I want to fit in and eat the same food as everyone else. Thus, the most comforting thing for me is being invited to the home of someone who is aware of the simple steps that can be taken to make a gluten-free Thanksgiving that's delicious for everyone.

It’s not necessarily about making gluten-free alternatives of “regular” food. It’s about finding regular food that happens to be gluten-free. You don’t need to spend a fortune at a specialty grocery store; most of (more…)


Gluten-Free Turkey List 2011

November 10th, 2011 by Cheryl Harris, MPH, RD, LD

Cheryl Harris Gluten Free Works

gluten free turkeyIt's about that time of year! I always get so many questions from clients about which brands of what are safe, and so for the past 5 years I've put it all together to save you all the work!

Wishing you all a happy and healthy Thanksgiving,

Cheryl

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This list was last updated on Nov 3rd, 2011. Please let me know if there are any broken links!

General turkey tips:

  • Fresh, plain turkeys that are not stuffed are naturally gluten free
  • All regular stuffed turkeys contain gluten, even if you don't eat the (more…)

gluten free kelly nolan

anti ppm changes australia new zealandIssues of Concern with the undermining of Coeliac Disease care in Australia and New Zealand, the current Trade Practices Act stipulates that only products with no detectable levels of gluten are permitted to be labelled gluten free.

It has recently come to my attention that the Coeliac Society of Australia has not that long ago asked the ACCC to raise the allowable detection limit of gluten laws for a food to be labelled gluten free in Australia. They plan to change it from 'no detectable gluten' (currently <3ppm (parts per million) of gluten) to 20 ppm gluten. This will allow foods with small traces of gluten to be labelled 'gluten free' and meet world labelling definitions as up until this time Australia and New Zealand are of few countries with such strict gluten free labelling laws. In turn, this supposed to make our diets less (more…)

John Libonati Gluten Free Works

Novak Djokovic: #1 Tennis Player in the World & Gluten-free!

On September 12, a gluten-free Novak Djokovic defeated Rafael Nadal to win the men's US Open Final. Djokovic, the #1 men's tennis player in the world, credits his adoption of the gluten-free diet at the recommendation of a nutritionist in 2010 for his incredible success in 2011. He has won an astounding 64 out of 66 matches and 3 out of 4 Grand Slams in 2011.

Djokovic said in interviews that removing gluten from his diet has resulted in his increased speed, endurance and improved play. In his own words, he feels better, moves better and thinks better.

While watching the grueling 4 hour and 10 minute US Open Final and listening to the announcers repeatedly describe it as one of the most intense they had ever witnessed, a nagging thought begged the question...  (more…)

FDA Gluten Free Labeling Update

September 9th, 2011 by Cheryl Harris, MPH, RD, LD

Cheryl Harris Gluten Free Works

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…)

Amy Fothergill

What is “Healthy” Food to You?

September 6th, 2011 by Amy Fothergill

Gluten free produceIn the past few weeks, I've had the chance to ponder the question "What is healthy food?" It seems that many of us have very different perceptions. Maybe that's what stands in our way some times, we think healthy food and healthy eating is not obtainable.

It would be so much easier if my brain did not crave things like salty chips or sweet cookies but the reality is, it does. Maybe it's a combination of many years of being bombarded with advertising to make me think I want it or maybe it's as simple as it satisfies something in my head. I didn't take enough psychology in college to answer that. I do know if it's around me (like it is now as I write; you wouldn't believe what is at the end of the table at my sister's house) I'm less likely to eat well.

In my older years, I have realized that if I allow myself a little rather than denying myself entirely, I can balance the cravings with (more…)

Christie Bessinger

Gluten Reaction 101

August 29th, 2011 by Christie Bessinger

Living 100% Gluten-Free is a challenge. Most of us, even after we've learned about hidden sources of gluten and done our best to stay away from them....are going to get "glutened" from time to time. This happens most often with:

1-Cross contamination 2-Eating out at a new restaurant 3-Eating products that don't have any "gluten" ingredients...but still aren't 100% GF.

We have to be extremely careful with cross contamination in our own homes. Most of us are living with non-GF people. So make sure everyone knows which toaster is the GF one....and when your grandma is baking glutenous pies, cakes, and bread....stay far away from the kitchen.  Trust me, I know. Even a TINY bit of gluten will do THIS to me:

Of course, I often get the same reaction when eating out at a new place I'm unsure about. Many restaurants  offer "gluten-free" items, but they (more…)

In  Part 1 of this article about nutrient deficiencies in the gluten-free population, I posed four critiques and questions that I promised to answer in today's part 2. Without further ado, here we go...

Critique #1 questioned the small sample size of the research. I can't do anything about that, and there's not much to be said about it, so let's move on.

Next, I think it's easiest to address critique #3: How did nutrient deficiencies in the gluten-free population compare to Americans as a whole? To answer that question, I pulled data regarding nationwide averages from the USDA's Community Nutrition Mapping Project. If I amend yesterday's table that showed the percent of the gluten-free population who are deficient in given nutrients, and add to it a column for the national averages, this is what you find:

 

Nutrient GF Deficiency Nationwide Deficiency
fiber 74% 92%
calcium 82% 69%
thiamin 59% 19%
riboflavin 25% 11%
B6 35% 26%
folate 85% 40%
B12 29% 20%
iron 41% 11%

 

These numbers change the perspective a bit, I think. It's not simply that the gluten-free population is nutrient deficient. When you compare us to the national averages, it gets slightly more complex. In some cases, such as folate, riboflavin, thiamin, and iron, we're two or more times as deficient (as a group) than the nation. However, in other cases, such as B12, B6, and calcium, we still have greater rates (more…)

Gluten-Free Labeling Update: Big News!

August 3rd, 2011 by Cheryl Harris, MPH, RD, LD

Cheryl Harris Gluten Free Works

Could it possibly be?  At long last, there's some movement on the behalf of the gluten-free labeling movement.

nutrition labelThis is REALLY big news for people who are gluten-free in the U.S.!  The FDA has re-opened a comment period for 60 days to solicit opinions from health professionals, scientists and the public on a potential ruling for defining gluten-free as less than 20 ppm.

Why 20ppm? According Michael Taylor at the FDA at stakeholder teleconference on Aug 2nd, it's the lowest amount that can be accurately quantified, and many leading experts believe it is a safe amount. Europe has used it for 20 + years.  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 (more…)

Gluten-Free Vegetarian or Vegan

June 27th, 2011 by Cheryl Harris, MPH, RD, LD

Cheryl Harris Gluten Free Works

Gluten free vegetarian diet

Photo: Whole Foods, http://wholefoods.com

It can be challenging enough on gluten-free diet, but what if you eat a vegetarian or vegan diet? 

It’s well established that there are health benefits to reducing the amount of meat in the diets of most Americans, and the lifestyle has appeal for some people based on ethical and/or environmental reasons.  Fortunately, with extra planning, a well-rounded and delicious gluten-free vegetarian diet is possible.

The good news is that many vegetarian staples, like beans, lentils, tofu, dairy, nuts, seeds and eggs are already naturally gluten-free.  And some of the best sources of vegetarian and vegan protein are gluten-free pseudo-grains, such as quinoa, buckwheat and amaranth. Also, grains, such as millet, teff and sorghum are very nutritious.  In addition to protein and fiber, they all have other vital nutrients, like (more…)