Health

How celiacs and others can get the most from gluten-free supplements.

Ever wonder what “active ingredients” are and why “inert ingredients” (a hiding place for gluten) are added to vitamins, minerals, herbals or other supplements? Thanks to Nature’s Made, you can find out.  Visit http://www.naturemade.com/ProductDatabase/prd_label.asp?tab=Products to access their quick and easy primer on reading label information.   Fast track learn to safely and accurately obtain the % daily you need and other important information like what I.U., mg, and mcg measurements mean.  While you’re there, click on “A consumers guide to smart vitamin use.”

How Do You Own Your Health?

This is the article I wrote on Health and Wellness for the Autism Community Magazine. 

I recently heard Rebecca Onie speak on TedTalk about the current healthcare system in the US. She poses the questions: “What if our health care system kept us healthy? What if waiting rooms were a place to improve daily healthcare? What if doctors could/would prescribe/facilitate diet and lifestyle change and improve health?” The work the patient needs to do is not done after the prescription is Read More »

How to Get the Most from Gluten-Free Supplements

 

Getting enough of the nutrients we need is the most important component of getting well and staying healthy.  If the foods in our diet are deficient, then we must turn to supplements to make up the difference.

But what do the ingredient labels mean?  What are the correct amounts we should be taking?  Do vitamins really expire?

Nature Made, a producer of vitamins, minerals and herbal products designed to promoted good health, answers your questions.  Read More »

How to Lose Weight on the Gluten-Free Diet

The traditional look of celiac disease was an underweight person. However, a large minority (39%) are now found to be overweight at diagnosis.

A woman with a history of struggling to lose weight is diagnosed with celiac disease. After starting the gluten-free diet she loses 50 lbs in less than a year…seemingly without effort. A middle-aged man who has never had issues with his weight is diagnosed with celiac disease, adopts the gluten-free diet and begins to pack on pounds and doesn’t know why. A young man loses over 20 lbs in less than 3 months and reaches his ideal weight after going gluten-free.

These are true stories – in fact the last one was mine. Read More »

How To Make the Most of Celiac Awareness Month!

celiac

This year I am taking Celiac Awareness Month a little more personally than years past! In March, I went to the Digestive Disease National Coalition and met with Senators to discuss Resolution 550 that officially makes May  National Celiac Awareness Month.

When talking with the Senate staff I explained that making May Celiac Awareness Month gives members of the gluten free community a great jumping off point for awareness campaigns and projects. For example, the Read More »

How to Use Gelatin and Agar Agar in Gluten-Free Cooking

Gluten Free Works Author Teri Gruss

 

gluten_free_agar

Agar agar is gluten-free, vegan and works as a thickener in recipes.

Gelatin and agar agar powder can be used interchangably in gluten-free recipes, but what are the differences in these gluten-free ingredients and why are they used in some gluten-free recipes?

 

Gelatin

Most cooks are familiar with gelatin- the stuff that makes Jello gel. You can find it in virtually every market, usually as Knox brand gelatin.

Gelatin is sometimes used in gluten-free recipes to bind and thicken Read More »

I’m deficient, You’re deficient, We’re all deficient? (Part 1)

I was recently reading a press release from Nature’s Path Organic about two of their new cereals. The press release made a familiar argument: the cereals “provide gluten avoiders with whole grains… unlike many gluten-free cereals which forfeit nutritional benefits…” The implication is that many gluten-free cereals (and other gluten-free processed foods, by extension) are more highly processed in order to improve taste and texture. But they do so by sacrificing nutritional quality.

There is some truth to this logic. Foods made from whole grains are inherently healthier than heavily processed foods, and I’ll use our good old enemy – wheat – to demonstrate. I compared whole grain wheat flour (less processed) with white, unenriched wheat flour (more processed) across a range of nutrient measures. Not surprisingly, the wheat underwent a profound loss in Read More »

Interview with drummer Andy Robertson and gluten-free life on the road

Recently, I had the chance to speak with British drummer Andy Roberston and talk about how he manages touring and the rock ‘n roll lifestyle being gluten-free. Andy has been in the music business for 20 years and has performed with such acts as Roachford, Jocelyn Brown, Hamish Stewart, Jim Mullen, Siobhan Donaghy, Alexander O’Neil, Morcheeba and Jackdaw4, who is releasing their new album, The Eternal Struggle for Justice, next week.

Andy enjoying a break from touring while catching fish in Normandy, France. Monika Agorelius

When were you first diagnosed with celiac and what was your reaction to the news?

About 10 years ago. I have not been formally diagnosed as celiac but through a process of elimination discovered that I was definitely allergic to gluten. I did research into what gluten allergies were and what I could and couldn’t eat as a result. Read More »

Interview with Genevieve Fraser: Growing up with a Peanut Allergy

Gluten Free Works Author Jennifer Leeson


Working with people diagnosed with food allergies and Celiac disease has opened my eyes to the world around me.
Prior to this, the only person I knew with severe food allergies was a younger cousin of mine whom I spend very little time with.  But, when you start paying attention, you figure out there are many people living with food allergies, Celiac disease or other food related intolerances or restrictions.

Peanut Allergy GenevieveOne day, I came into work and a co-worker, Genevieve  Fraser, asked if I was the one with the food allergy therapist magnet on my car. When I said yes, she informed me that she has an anaphylactic allergy to peanuts, and has since she was very young.  Suddenly, it was in my awareness that I had been bringing peanut butter to work almost every day that I am in that office, not even realizing my office neighbor, just across the hall, has to carry an Epipen everywhere she goes because of peanuts!  Boy did that get my attention!

I didn’t stop bringing peanut butter to work at first, but I noticed I felt nervous and worried every time I did, so I finally stopped bringing it.  However, I noticed being concerned about others using her office when she was not around, and wondering if people were taking peanuts in there.  I finally decided that I should learn more about what it is like living as an adult with a severe anaphylactic food allergy, rather than just going off what I read and my own assumptions.

When I asked Genevieve if I could do a feature interview on her, she was so great and willing to share her story. I have to say, this interview was so informative, empowering, emotional, and motivating, that it really helped put some aspects of living with life threatening food allergies into perspective.  Genevieve not only survived her childhood, despite bullying and being different, but has gone on to complete her college degree and is working on her master’s.  She has dedicated herself to helping others overcome challenging obstacles in their lives so that they can live a full life, despite whatever challenges they might be facing.  I hope you enjoy this interview as much as I did! Read More »

>