December 30th, 2011 by John Libonati
November 20th, 2011 by Sarica Cernohous
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…)
November 8th, 2011 by Kelly Nolan
Issues 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…)
August 26th, 2011 by Peter Bronski
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|
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…)
July 28th, 2011 by Leanne Vogel
I hadn’t realized it while planning this weeks’ posts, but there is an ongoing theme for many of the recipes this week.
fiber + healthy and happy digestion
I just love fiber, don’t you?
Abusing my body throughout my teenage and early adult years left me with a very broken digestive system.
After going through countless tests, x-rays, medications, hospital visits, acupuncture, massage therapists, and exercises I said enough is enough! And I made a promise to myself that I would (more…)
July 27th, 2011 by Darla
Recently I made a loaf of bread using a bag of Namaste Foods Gluten Free Bread Mix. I bought this on sale at some point, and it subsequently sat in the pantry for a while. I’m not sure how long, but there’s another 8 months to go until the use-by date, so I’m not worried. I like to have stuff like this on hand because sometimes I get in the mood to eat bread, and that usually means I have to make it myself. This time, I was also in desperate need of clearing out some pantry space, so making this mix was the easy answer.
This is the third loaf of gluten free bread I’ve made from a mix (Pamela’s and Bob’s Red Mill were the other ones I tried), and it did fairly well. It rose way more than I thought it would, but it was still heavy and moist the first day, only to very quickly dry out by the third day after baking.
The bread mix consists of a flour blend made from brown rice flour, (more…)
December 28th, 2010 by Nadine Grzeskowiak, RN, CEN
I have thought for a long time about this very question. Who would suggest such a thing?
I would. The main reason I would dare to make such a statement is because we have been so negligent in recognizing and treating people with celiac disease. Not a day goes by that I don’t hear about or speak to someone directly who has suffered needlessly for years. The other main point I want to make is that NONE of the currently available testing is 100%.
The blood tests and endoscopic biopsies are great tools if they are positive. If they are negative, I have heard of too many people tell me ‘I don’t have celiac disease, my blood test/biopsy was negative’. This is a major cause for concern to me. Both of these tests do not confirm you don’t have, or will never develop celiac disease. First, neither test is 100% reliable. Second, both tests are simply a snapshot (more…)