Archive for the ‘Gluten’ Category
November 20th, 2011 by Stephanie Diamond
Thanksgiving 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…)
Tags: Appetizers, Baking, Pumpkin pie, Thanksgiving, Turkey, vegetables
Category: Cooking, Diet, Foods, Gluten, Gluten free, Holidays, Thanksgiving, Uncategorized
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November 17th, 2011 by Cristi Comes
We discovered during the past year that my 4-year-old son Ronin and my 21-month-old daughter Ellie are both gluten and dairy intolerant. My husband John is gluten-free too. The good news is that changing Ronin’s diet has helped his anxiety-related sleep issues decrease immensely. He used to have night terrors every night, but now only has them on the rare occasions we miss cutting out the gluten.
Since John has been gluten free for a while, I came up with this stuffing recipe a few years ago for Thanksgiving. And its always been a huge hit. This year I’ve modified it to also remove the dairy for the kiddos.
It. is. SO. Yum. If I do say so myself!
MANGO CASHEW CORNBREAD STUFFING (Modified Gluten & Dairy Free)
(more…)
Tags: Dairy free, Gluten free, Recipes, Stuffing, Thanksgiving
Category: Children, Cooking, Cooking, Dinner, Gluten, Gluten free, Gluten Sensitivity, Health, Holidays, Recipes, Side Dishes, Thanksgiving
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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…)
Tags: Celiac disease, Diet, Gluten, Gluten intolerance, Gluten Sensitivity, Health, IBS, Lifestyle, Symptoms
Category: Celiac disease, Diagnosis, Gluten, Gluten free, Gluten Sensitivity, Health, Interviews, Lifestyle, Nutrition Labels, Symptoms, Weight Loss
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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…)
Tags: Beginning gluten free diet, Diet, Gluten free, Gluten Sensitivity, Leaky gut, Symptoms
Category: Diet, Gluten, Gluten free, Gluten Sensitivity, Symptoms
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June 20th, 2011 by Cleo Libonati, RN, BSN
The suitability of oats as part of the gluten-free diet has been a source of controversy, with some groups pointing to research suggesting oats are safe and others pointing to other research demonstrating oats are dangerous to those with celiac disease. Close inspection of available medical research clearly shows that oats, even “gluten-free” oats, should not be included in the gluten-free diet at this time.
Until the early 1990’s, oats were excluded from the gluten-free diet, along with wheat, barley and rye. Then, a few pilot studies suggested oats may not cause the harm previously thought. The idea was proposed that people with celiac disease would find their diet more palatable, and would benefit nutritionally, if they were allowed to eat oats.
Heavy contamination of many oat products with wheat, rye, and particularly barley, was a concern. Companies began to produce so-called “gluten-free oats.” These oats were tested for the presence of wheat, barley and rye. They are vigorously marketed as “safe” for celiacs. However, studies show that even “uncontaminated oats” (oats not containing wheat, barley or rye) are toxic to an unknown number of people with celiac disease.
Early studies proclaimed oats to be safe, but they have since been judged faulty with poor validity. Nevertheless, they opened the floodgates to (more…)
Tags: Diet, Gluen free diet, Gluten, Gluten free, Oats, Research
Category: Celiac disease, Diet, Gluten, Gluten free, Research
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April 18th, 2011 by Jennifer Slack
This video from the Food Allergy Initiative is a great representation, straight from the parents mouths, of how food allergies have impacted the lives of their children and themselves. It reinforces how important it is for people to really understand how food allergies affect children and their parents.
(more…)
Tags: Allergies, Food Allergy Initiative, Food allergy training, Interviews, Kids, Videos
Category: Children, Gluten, Health, Interviews, Symptoms, Videos
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February 25th, 2011 by Liz Schau
"Real Foods" are the whole, natural, and traditional foods man has always eaten. Photo: eHow.com
“Real Food” can be defined as natural, unprocessed, traditional and nourishing foods that human have always eaten. This includes things like whole fruit, vegetables, nuts, seeds, herbs and spices, fish and seafood, and animal protein. These lie in stark contrast to our modern foods which have been grown with the use of pesticides, herbicides, insecticides, have very often been genetically modified, and had chemicals and flavorings (synthetics and other highly-addictive allergens) added.
For those living a gluten-free lifestyle, supporting “real food”, or “pro food” as it’s sometimes called, with our purchases is important because it reduces the risk of being exposed to and ingesting gluten. Processed foods — both conventional and (more…)
Tags: Diet, Gluten free, Gluten free food
Category: Diet, Foods, Gluten, Gluten free
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November 17th, 2010 by Jennifer Slack
Once you’ve been diagnosed with Celiac disease or gluten intolerance, it is easy to become wrapped up in fear and anxiety about food. This is absolutely normal as now there is an apparent “evil” out there just waiting to get ya.
However, reality is it’s been getting you on a regular basis prior to being diagnosed or figuring it out on your own. While the symptoms definitely suck, and for some people, can be debilitating at times, you (more…)
Tags: Gluten free, Health, Lifestyle
Category: Gluten, Gluten free, Health, Lifestyle, Treatment
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May 3rd, 2010 by Sayer Ji
Editor’s Note:
Click here to see Part 1.
Click here to see Part 2.
WHEAT: AN EXCEPTIONALLY UNWHOLESOME GRAIN.
Wheat presents a special case insofar as wild and selective breeding has produced variations which include up to 6 sets of chromosomes (3 genomes worth!) capable of generating a massive number of proteins each with a distinct potentiality for antigenicity. Common bread wheat (Triticum aestivum), for instance, has over 23,788 proteins cataloged thus far. In fact, the genome for common bread wheat is actually 6.5 times larger than that of the human genome!
With up to a 50% increase in gluten content of some varieties of wheat, it is amazing that we continue to consider “glue-eating” a normal behavior, whereas wheat-avoidance is left to the “celiac” who is still perceived by the majority of health care practitioners as mounting a “freak” reaction to the consumption of something intrinsically wholesome. (more…)
Tags: Celiac disease, Gluten, Gluten intolerance, Wheat, Wheat intolerance
Category: Description, Gluten
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April 7th, 2010 by Sayer Ji
(Editor’s Note: Click here to see Part One)
OUR BIOLOGICALLY INAPPROPRIATE DIET
In a previous article, I discussed the role that wheat plays as an industrial adhesive (e.g. paints, paper mache’, and book binding-glue) in order to illustrate the point that it may not be such a good thing for us to eat. The problem is implicit in the word gluten, which literally means “glue” in Latin and in words like pastry and pasta, which derives from wheatpaste, the original concoction of wheat flour and water which made such good plaster in ancient times. What gives gluten its adhesive and difficult-to-digest qualities are the high levels of disulfide bonds it contains. These same sulfur-to-sulfur bonds are found in hair and vulcanized rubber products, which we all know are difficult to decompose and are responsible for the sulfurous odor they give off when burned.
There will be 676 million metric tons of wheat produced this year alone, making it the primary cereal of temperate regions and third most prolific cereal grass on the planet. (more…)
Tags: Celiac disease, Dermatitis herpetiformis, Gluten, Gluten allergy, Gluten intolerance, Gluten Sensitivity, Wheat allergy, Wheat intolerance
Category: Gluten
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