Thanksgiving is inching closer, and soon tables will be covered with turkey and all the fixings.Below are a few great gluten-free side dish recipes from Whole Foods that are sure to complement your Thanksgiving feast.
The best part about these recipes? They are just seven ingredients or less, so you don’t have to worry about bringing a complicated dish to your dinner. So put your chef’s hat on and enjoy these tasty side dishes.
This time of year we see the image of pumpkins everywhere, on most doorsteps, and as the main ingredient to many fall and holiday recipes.
Pie or sugar pumpkins are smaller than the common jack-o-lantern carving pumpkin and the best type to use when baking and cooking. With Halloween behind us, these small pumpkins will be more difficult to find, so buy them now so you can enjoy using fresh pumpkin in your holiday dishes. Canned pumpkin will always do the trick and is quite tasty, but nothing beats the flavor of fresh pumpkin!
Due to the malabsorption concerns all too commonly associated with Celiac disease and gluten intolerance, nutrient rich whole foods are a vital to the diet. In the early stages of a gluten free diet, the body is still healing, or there are other underlying autoimmune illnesses, so there may be some foods that initially are not tolerated well. Introduce those foods slowly. Start by including the following three foods, which are loaded with vital nutrients, are naturally gluten free, and can be used in endless recipe variations:
There has been a recall for undeclared wheat, among other allergens, in products made by Snacks on Racks, Inc of Parkville, Missouri. The Snack Packs are not sold to convenient stores, gas stations, grocery or mass market retailers. They are distributed through food service establishments at hospitals, colleges, universities and corporate cafeterias and kiosks. The complete list of products included in the recall can be viewed on the FDA’s website.
This article focuses on the two main antibody blood tests for celiac disease. It will tell you what each test looks for and what the results mean.
The two blood tests recommended when testing for celiac disease are the AGA-IgA test for gliadin (wheat proteins) as well as the tTG-IgA test for tissue transglutaminase.
Recent research indicates the blood tests most doctors are using, tTG & EMA, are not as reliable as first thought. Young children, elderly, smokers, the very ill and the not very ill can be missed. EMA, or endomysial antibodies has fallen out of favor so they will not be discussed.
Preparation for Testing
Make sure when being tested that you are on a gluten-containing diet, because the antibodies the tests look for would disappear if you are were gluten-free. Once you go gluten-free, future testing is unreliable.
The AGA-IgA has fallen out of favor for CELIAC DISEASE, but it tests whether an immune reaction against GLUTEN (gliadin) is present in the system – it detects a GLUTEN SENSITIVITY reaction. You can have gluten sensitivity without developing the lesion that is characteristic of celiac disease. That is, you can have gluten sensitivity without celiac disease.
tTG tests for tissue transglutaminase antibodies, or antibodies against your own tissues. The tTG blood test does NOT tell you if you have celiac disease per se. It tells you the likelihood that villous atrophy will be discovered if an endoscopy with biopsy is performed. The higher the number, the more likely you have enough damage that one of the samples would show villous atrophy.
One thing to consider is that you have over 20 feet of small intestine. Biopsy samples are tiny and only about 5 are taken. How much damage is required before a positive biopsy sample is found?
Also, you can also have the beginning stages of celiac disease and the test results will be “negative” now, but if you were tested at a later date they could rise, making you positive. That is, the levels of antibodies now may not indicate probable intestinal damage enough to be found on endoscopy with biopsy. But they can rise over time – one month, six months, a year.
In one study we reviewed while creating the medical manual, Recognizing Celiac Disease, of the children who tested positive in the study, 40% had tested negative 5 years previously.
No test is 100% accurate. Determining celiac disease is still a judgment call. Even if the tests come back negative, try a strict 100% gluten free diet to see if symptoms improve. If they do, ask your doctor to take multiple vitamin and mineral levels to determine whether deficiencies exist.
Page 30 in Recognizing Celiac Disease lists the vitamins and minerals the NIH recommends checking: vitamins A, D, E, K, B12, folic acid and minerals calcium, iron, phosphorous.
The symptom charts in the book list which deficiencies cause which symptoms so you can determine which nutrient levels to test and give your doctor reasons to test for them. (Doctors will not take nutrient levels unless there is a reason to take them.) Correct the nutrient deficiencies and you will correct the symptoms in many cases.
A diagnosis is just a diagnosis. Good health is the most important thing.
Author Information: John Libonati, Philadelphia, PA
President-elect, Celiac Sprue Association (CSA).
Editor & Publisher, Recognizing Celiac Disease.
John can be reached at email@example.com.
It’s not often you can walk into and store and walk out with batteries, cute socks, mascara and gluten-free donuts, but that’s exactly what I did last week at the Target in Plymouth Meeting (2250 Chemical Road, Plymouth Meeting, PA). Their newly expanded grocery department has a great selection of GF products, some old favorites and some I’d never heard of before.
Hyperthyroidism is a common condition worldwide. It occurs in 1-2 per cent of the population with greater incidence in iodine-deficient regions and is 10 times more common in women than men between the ages of 20 and 40 years.(1)
Hyperthyroidism is estimated to affect about 3 million people in the United States. The disease affects more women than men, breaking down to about 2% of women and .2% of men. As many as 15 percent of cases of hyperthyroidism occur in patients older than 60 years.(2)
Hyperthyroidism (overactive thyroid) is a condition in which your thyroid gland produces too much of the hormone thyroxine. Hyperthyroidism can significantly accelerate your body’s metabolism, causing sudden weight loss, a rapid or irregular heartbeat, sweating, and nervousness or irritability.(3)
CSA-PEP Goes Nationwide: Buffalo Physician Praises PEP
Thanks to CSA members, CSA-PEP is now available in many doctors’ offices across the United States.
Mary Alice Kelly, MD, Buffalo, wrote recently to CSA.
“I have had so many eye opening moments going through the Recognizing Celiac Disease manual. It is so comprehensive, and I give kudos to the monumental task of putting this into a readable text. Lots of patients flash through my mind as I review co-morbid conditions.
There is more than enough material in this CSA-PEP packet to make a physician aware.
I think once you diagnose one or two patients, you include celiac disease in your differential diagnosis. Our problem as physicians is limited office time with patients, so the more organized material I have to offer, the better for them. Comparing your packets to the first homemade packets from the offices of dietitians is a world of difference.”
The CSA-PEP was created to increase diagnosis and improve treatment while increasing celiac disease awareness in the medical community and the public. It will provide 60,800 doctors and 10,000 medical students with information and resources that will aid them in identifying, diagnosing and treating people with celiac disease and gluten sensitivity.
To find out more about the CSA-PEP and get involved, visit their website here.
Recognizing Celiac Disease is the definitive guide to understanding, diagnosing and managing celiac disease. It is a reader-friendly, celiac disease reference manual written for both medical professionals and the general public.