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.”
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 »
In this video, Marie Fang helps viewers with tips for handling work events or parties where co workers may offer you foods containing gluten.
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?
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 »
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 »
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 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 »
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.
One 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 »
I met Gina through the Celiac Sprue Association, Denver Chapter 17. She helped me get involved in volunteering at last years ‘Incredible Edible Gluten-Free Food Fair™!’ She has been part of CSA for several years and is a member of the Board. She has a lively personality and is willing to share her thoughts with others. I am so excited that she was willing to sit down with me and talk about her experiences of living with Type I diabetes and Celiac disease. I hope you enjoy this as much as I did. The overall message I took away, was that neither Diabetes nor Celiac disease define who Gina is, because she is so much more and has never let either one stop her from living the active life she was meant to have!
Jenn: Hi Gina! It’s great to be with you today and to have the opportunity to get to know you better. So, tell me…how old were you when you were diagnosed with Type I diabetes?
Gina: I was 17 years old.
Jenn: And how old were you when you were diagnosed with Celiac disease? Read More »