Pass it on!!!
Author Information: John Libonati, Florida
Editor & Publisher, Recognizing Celiac Disease.
John can be reached by e-mail here
June 1st, 2015 by John Libonati
April 28th, 2015 by John Libonati
One nutrient deficiency can have a drastic effect on your health. We will illustrate by using zinc, but every nutrient is similar in that it is necessary for multiple body activities. What applies to zinc applies to all nutrients.
What is Zinc?
Zinc is a mineral that is involved in numerous aspects of cellular metabolism, being essential for activation of almost 200 enzymes that have vital roles in the body. When enzymes do not get activated, they cannot perform their necessary functions which, in turn, damages health. Zinc promotes healthy skin, hair, immunity, fertility, and growth.
What Does Zinc Do In The Body?
What Can Go Wrong When Zinc is Deficient?
Here is a list :
April 26th, 2015 by John Libonati
Several years ago I was referred to see a neurologist for a neck injury I received in a car accident.
This doctor is one of the top neurologists in the United States. He is a well known authority who teaches at a prestigious medical school. He is also a really nice guy.
After learning I publish Glutenfreeworks.com, he said he would pass the information to his mother, who he mentioned has gluten sensitivity. Noticing his small stature, slim build, flaking skin and 1/8th inch long paper-thin fingernails, I asked if he had been tested for celiac disease.
He chuckled and said, “I don’t have a malabsorption problem.”
One of the most distressingly common things I experience is meeting sick people who do not even know they are sick.
This physician, published and famous for his expertise in neurology, had no clue he was suffering from multiple symptoms of nutrient deficiencies. He was sick, but did not recognize the signs.
Doctors cannot recognize symptoms of nutrient deficiencies in themselves, let alone in their patients.
April 22nd, 2015 by John Libonati
Jennifer Iscol, of the Celiac Community Foundation of Northern California, just distributed this message regarding a celiac disease study at Stanford University.
“Volunteers are needed for a genetic study on celiac disease at Stanford University. Please consider participating. Community participation is an essential component of Stanford’s celiac disease research. The research benefits all of us and future generations.
Announcement from Stanford:
We are conducting a study to understand the genetic basis of celiac disease. Families with at least one parent and one child with celiac disease are encouraged to enroll together.
The study involves:
April 6th, 2015 by Jennifer Harris
Expo West is simply the best and the largest natural foods event in the United States. Each year the event grows in exhibitors and attendees and shows no signs of slowing down. One of the trends noted this year was the surge of vegan/gluten-free products, like bread, cheese, cheesecake, cookies, frozen desserts, macaroni and cheese, salad dressings, yogurt, etc.
Here are this Examiner’s top 20 gluten, dairy, and vegan product finds:
March 17th, 2015 by Teri Gruss, MS
Question: Is Baking Powder Gluten-Free?
Gluten-free baking recipes frequently call for “gluten-free” baking powder and some products are labeled “gluten-free.” Why is that? Learn what’s in baking powder and even make your own fresh gluten-free baking powder at home.
No, not all brands of baking powder are gluten-free. Baking powder is made from baking soda, cream of tartar (a bi-product of wine production) and a “moisture absorption agent” which is usually, but not always cornstarch. Other starches including potato starch (gluten-free) and wheat starch (contains gluten) can be used in baking powder products.
Therefore, not all brands of baking powder are gluten-free. According to manufacturer information, the following baking powder brands are gluten-free. Most of these products are available at large and small grocery stores in the United States.
March 3rd, 2015 by Leanne Vogel
February 19th, 2015 by Jennifer Harris
This will be the fifth year this Examiner is attending Expo West in Anaheim, California and each year is more productive, fun, and exciting than the last. Attending as a media representative for Examiner.com means that public relations firms send information on their client’s new gluten-free products in advance. It tends to make one a little giddy, to say the least, when learning about so many new and innovative gluten-free products.
Expo West is the largest natural products expos in the United States and one of the best places to launch a natural product. Last year it saw 2,568 vendors from 102 countries and more than 65,000 attendees. That represents a lot of square footage to walk, which is how the event can be overwhelming and utterly exciting at the same time.
Here are some great tips compiled over the years to make Expo West an enjoyable experience and a productive event:
February 9th, 2015 by Teri Gruss, MS
For you java lovers – gluten-free cappuccino pancakes are almost caramel-like in flavor and color, a delicious alternative to plain Jane pancakes.
January 30th, 2015 by Leanne Overlander
Sunday is the big game day, Superbowl XLIX. Many will be gathering with friends and family to see who this year’s Superbowl champion will be. I am not a football fan, but I will most likely find myself at a party on Sunday. Since I am gluten free, I will need to be careful that I don’t eat anything that will make me sick.
Here are some suggestions on surviving the big game day gluten free. Some of the common causes of accidental gluten ingestion are cross contamination from crumbs or pieces of gluten food dropping into gluten free foods or on plates, serving utensils used with gluten foods used on gluten free foods, or not knowing ingredients in a dish.
If you are hosting a party:
1. Separate tables. If possible, have separate tables for gluten and gluten free offerings. This is the most reliable way to keep cross contamination from occurring at a party.
2. Label serving utensils and dishes that are gluten free with the same color ribbon, so guests can tell which serving utensil goes with which dish.