Author Archives: John Libonati

Erawan Rice Flour: Cheap and the Best

13307462_10154045942716815_3701873345349535161_n[1]Hey Friends! Here’s a quick money saving tip when it comes to buying rice flour and tapioca flour.

Check out your local Asian grocery store. We use Erawan. $.99/lb.

Erawan comes from Thailand. Don’t let the inexpensive price fool you. This is an excellent choice. The flour is superfine, not gritty like many gluten free flours. It is also truly flavorless.

We Erawan rice flour for pancakes, cakes, cookies, gravies – pretty much everything calling for rice flour.

Coeliac Australia, the Australian national celiac disease organization recommend Erawan. Their limit is 3-5 parts per million, so you know Erawan is safe.

-John Libonati

German Researchers Discover New Wheat Proteins “Natural Pesticides” That Cause Inflammation and Worsen Chronic Health Conditions

the happening celiac gluten sensitivity

In The Happening, Plants Kill Humanity

In the M. Night Shyamalan thriller, The Happening, a worldwide plague strikes humanity that causes anyone affected to kill themselves. The trigger turns out to be a substance released by plants into the air that affects the minds of humans. According to the movie, plants developed the toxin to save themselves from humans.

As we discover more about gluten, lectins and now a new protein called ATI, it seems Shyamalan’s film may have been closer to the truth than anyone could have thought. Plants may be fighting back against their predators, including us. Read More »

Crayola Crayons & Other Gluten-Free Crayola Products

crayola_crayons_gluten_free

[Editor’s Note: Updated June 9, 2017]

According to Crayola’s safety specialists, only the crayola dough is made using gluten (wheat). That said, she told us the modeling compounds are made in the same location, therefore cross contamination is possible. The following statement can be found in Crayola’s FAQ on this page.

Do Crayola productcontain Gluten?

Crayola Dough is the only product manufactured with wheat (flour) as an ingredient.  All other Crayola products, including Silly Putty, do not contain wheat or other grains known to be a source of gluten.  Since most of our modeling compounds are made in the same manufacturing facility, there is a very slight chance of cross contamination.

[Previous Answer from Crayola. May 5, 2009]

The question was raised regarding gluten-free crayons and what type are gluten-free. We contacted Crayola to determine the gluten-free status of their crayons and other products. See below. Please note that Crayola licenses their name to other manufacturers, bath products, cooking products, etc. Crayola only knows the gluten-free status of products they make. If the product is not made by them, the manufacturer should be contacted directly.

Question:

Hi Glutenfreeworks.

I am looking for a gluten-free crayons. I wonder whether you have one or if not could you give me some idea where can I get it from? Thank you and await your reply.
-I.

Answer:

Crayola crayons are gluten-free. We just spoke with a safety representative at the company. Their crayons do not contain wheat, barley, rye or oats. They are also not made on a manufacturing line that uses any of these grains.

The only products Crayola manufactures that contain, or may contain, gluten are their Crayola Dough and modeling compounds. The Crayola Dough contains wheat. The modeling compounds are made on the same line after a thorough wash using a gluten-free cleaner.

The following information can be found on the Crayola website. Crayola
——————————————–
The exact ingredients of our products are proprietary, however, we are happy to provide you with the 7 most common ingredient requests NOT FOUND in products currently manufactured by Crayola–This does not include products manufactured under license. Please check packaging carefully to determine manufacturing company.

Peanuts
Shellfish
Fish
Tree Nuts
Eggs
Milk
Latex

(Latex gloves are one of the personal protection options requested by and available to our employees for the occasional handling of raw materials and finished goods during the product manufacturing process.)

***We are often asked if any of our products contain gluten (wheat flour). Gluten is contained only in Crayola Dough. Other Crayola modeling materials, including Model Magic modeling compound, Modeling Clay, Air-Dry Clay, and Model Magic Fusion are gluten free. All of these products, however, are produced on the same machinery. Although the machines are cleaned prior to the start of each production run, there is a slight possibility that trace amounts of gluten from Crayola Dough may be present in the other modeling compound products.***

For information regarding specific ingredients not listed, please call us at 1-800-272-9652 weekdays between 9 AM and 4 PM Eastern Time.
—————–

Celiac Disease Fact: Celiac Disease Can Affect Any Person at Any Age

This is a Celiac Disease Awareness Month Public Service Announcement.

Although doctors have traditionally thought celiac disease to be a childhood disease, it can affect anyone and first present symptoms at any age.

 

Be sure to visit the Gluten Free Works Health Guide for everything you need to understand your symptoms and regain your health! This message was brought to you by our sponsors, Bard’s Beer and Uncle Steve’s Italian Specialties!

Celiac Disease Public Service Announcement

[Editor’s Note: This video is from 2007, but it is still true. Celiac Disease research still lags other, less prevalent conditions. Yet, it is the easiest to treat, requiring a gluten-free diet and nutrient replenishment. The focus has been on the Gluten-Free Diet. Let’s shift it back.]

 

Doctors are missing over 95% of people with celiac disease – over 3 million in the United States.  That’s more people than autism or Type 1 Diabetes, yet celiac disease receives a fraction of the funding of these diseases.  Lives are being destroyed every day, when a simple change in diet could cure them.  Let’s get the word out…

Read More »

21 Important Celiac Disease Facts You Need to Know

21-CD-Facts-You-Need-to-Know

  1. Celiac disease is the most common genetic autoimmune disease in the world.
  1. Celiac disease is the most commonly misdiagnosed disease in the world.
  1. Celiac disease blood tests are not pass / fail. They measure antibody levels that suggest how likely an intestinal biopsy will discover damage consistent with celiac disease.
  1. Celiac disease can affect any genetically predisposed person of every race or gender and can first present symptoms at any age.
  1. Optimal treatment of celiac disease includes 1) a 100% strict gluten-free diet, 2) nutrient deficiency identification and replenishment and 3) education and support that meet the physical and emotional needs of the patient.
  1. Most cases of unresponsive celiac disease are due to inadvertent gluten exposure, where the person is consuming gluten without realizing it.
  1. The average person with celiac disease has a normal body mass index. The traditional thinking was that a person with celiac disease would be underweight.
  1. Silent celiac disease refers to a person who tests positive on blood test and villous atrophy on intestinal biopsy, but exhibits no overt symptoms.
  1. Celiac disease presents submicroscopic damage causing nutrient deficiencies before villous atrophy. That is, before an endoscopy with biopsy finds intestinal damage, damage can already be occurring.
  1. 50% of people diagnosed with Celiac disease exhibit neurological symptoms at the time of diagnosis.
  1. Doctors consider celiac disease to be a gastrointestinal disease. Many people with neurological symptoms due to celiac disease do not exhibit gastrointestinal symptoms. These people have a decreased chance of receiving a proper diagnosis and treatment.
  1. Anxiety can be the only symptom of celiac disease. In this case it is due to nutrient deficiencies.
  1. Celiac disease tests are not pass / fail. A patient can test “negative” on one day and positive two weeks later. Follow up testing should be performed if symptoms do not resolve.
  1. Patient education is the most important predictor of good clinical outcome in celiac disease. The more you know, the more likely you will be to avoid gluten, develop a diet that works best for your health and lifestyle, get well and stay healthy.
  1. Celiac disease symptoms can be completely different among family members.
  1. Celiac disease symptoms number over 300, are widely varied in nature, affecting every and any body system and organ. (The 300 symptoms list was first presented in “Recognizing Celiac Disease,” authored by Cleo Libonati, RN, BSN and published by Glutenfreeworks.com in 2007.)
  1. Symptoms in celiac disease are due to inflammation and/or nutrient deficiencies from chronic intestinal damage.
  1. Celiac disease diagnosis can take10 years or more from the time symptoms first present. It is frequently the last disease doctors consider.
  1. Celiac disease affects over 3 million people in the United States, yet the vast majority are not diagnosed. The symptoms of celiac disease are frequently considered the definitive diagnosis, leaving the true underlying cause untreated.
  1. Exposure to gluten is the most important environmental factor in celiac disease. The sooner gluten is removed from the diet, the more likely full remission will be achieved and long term complications can be avoided.
  1. Although celiac disease is now known to cause over 300 symptoms, the medical community has traditionally instructed doctors that celiac disease affects children, presenting symptoms of 1) diarrhea, 2) wasting muscles, 3) anemia, and 4) abdominal distention (bloating). You must request celiac disease testing if you do not fit this list, and often even if you do. Assuming doctors look for celiac disease is a mistake.

This article brought to you by the Gluten Free Works Health Guide! Everything you need to know about celiac disease, gluten sensitivity, your symptoms and how to fix them!

May is Celiac Disease Awareness Month. Spread the Word!

celiac disease awarenessCeliac disease awareness is desperately needed – now more than ever. 

While the gluten-free diet has exploded in popularity, celiac disease remains massively under-diagnosed.

Why? Two Reasons: 

1. The public has shifted its focus to the gluten-free diet and away from celiac disease due to the media. The media likes diets. Diets sell. Oddly named diseases that are difficult to describe in catchy sound bites don’t sell.

2. Doctors do not have the information they need to recognize, diagnose and treat this common disorder. The information exists but there is no authority that actively ensures Read More »

Which Nutrients Should Be Tested When Diagnosed with Celiac Disease

Celiac disease causes malabsorption of nutrients. As the video states, get these nutrient levels tested when you are diagnosed with celiac disease: vitamins A, D, E, K, folic acid, B12, and minerals iron, calcium, and phosphorus.

If your doctor never tested you, ask him to test you now. If you don’t have a doctor, or if you do, we recommend Spectracell Laboratories. Spectracell tests the nutrient levels inside your cells, not just those that are in your blood. This gives you an accurate result. (We are not affiliated with Spectracell.)

Video: Wendy’s Gluten-Free Menu Review

This video shows you where to find Wendy’s gluten-free menu on their website and the various items they offer. The list is actually pretty good and you can easily make a meal with the foods they offer. The video also covers a handy allergen list Wendy’s offers that details which foods contain different allergens (wheat, soy, dairy, peanuts, fish, shellfish, tree nuts, egg) for those of us who have more than one food sensitivity!

Would you eat at Wendy’s? Let us know what you think below!

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