Celiac disease

Gluten-free Pizza Coming to California Pizza Kitchen

Gluten Free Works Jennifer Harris

[Editor’s Note: California Pizza Kitchen introduced gluten-free crusts but pulled the product due to cross contamination.  Updated August 3, 2012]

gluten free california pizza kitchenYes, you read that title right.  California Pizza Kitchen (CPK) will add gluten-free crust to its June 29th new menu roll out. The chain already has a gluten-free menu, but it has not included pizza until now.

“The new menu will introduce nine new items, as well as a new focus on identifying options for better health and wellness,” said CPK’s co-chief executive Rick Rosenfield.  The new menu will identify the chain’s use of Read More »

Gluten-Free Pumpkin Party Cake Recipe

Thanksgiving is right around the corner! Kick off the holiday season by making a special gluten free dish. This Pumpkin Party Cake would be a great addition to your menu!

1 tbsp of Cinnamon Sugar (1/4 c. Evaporated Cane Juice, 1TBSP cinnamon)

1 package (15 oz) yellow gluten-free cake mix ( I used Betty Crocker GF)

1/4 c. Evaporated Cane Juice

1c. Canned pumpkin

1/2c. vegetable oil

3 TBSP orange juice Read More »

Gluten-Free Shamrock Sugar Cookie Recipe

Gluten-free shamrock sugar cookies are buttery good, easy to make and a charmin’ St. Patrick’s Day cookie.

You will need a small (about 3/4-inch diameter) shamrock cookie cutter to use as a stencil on your cookies. If you can’t find this type of cookie cutter you can make your own stencil by tracing and cutting a shamrock shape on a plastic kitchen mat (available at most stores in housewares.)

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

For this recipe, you will need:

  • 2 large eggs
  • 2/3 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract Read More »

Gluten-Free Thai Chicken Pot Stickers Recipe

gluten free pot stickers recipe

If you have ever enjoyed the experience of eating “pot stickers” before going gluten-free, you know how delicious and fun these savory Asian pan-fried dumplings are. They’re fun to make too!

Traditionally pot sticker wrappers – similar to wonton wrappers, are made with wheat flour. While I’ve thought about attempting to make a gluten-free wonton for some time, it wasn’t until I bought Laura B. Russell’s cookbook, The Gluten-Free Asian Kitchen that I actually went for it.

Our gluten-free pot stickers will stick to the pan, just like wheat-made pot stickers, so read the instructions carefully and then have fun making this recipe. Read More »

Gluten-Free Vegetarian or Vegan

Cheryl Harris Gluten Free Works

Gluten free vegetarian diet

Photo: Whole Foods, http://wholefoods.com

It can be challenging enough on gluten-free diet, but what if you eat a vegetarian or vegan diet? 

It’s well established that there are health benefits to reducing the amount of meat in the diets of most Americans, and the lifestyle has appeal for some people based on ethical and/or environmental reasons.  Fortunately, with extra planning, a well-rounded and delicious gluten-free vegetarian diet is possible.

The good news is that many vegetarian staples, like beans, lentils, tofu, dairy, nuts, seeds and eggs are already naturally gluten-free.  And some of the best sources of vegetarian and vegan protein are gluten-free pseudo-grains, such as quinoa, buckwheat and amaranth. Also, grains, such as millet, teff and sorghum are very nutritious.  In addition to protein and fiber, they all have other vital nutrients, like Read More »

Good Nutrition: It’s What You Eat AND Absorb

“You are what you eat.”

We teach children this common thinking almost from the time they can speak. It makes sense. The food that you put in your mouth, chew and swallow becomes the person you are.

Most people believe it. So do most doctors.

Well, it may sound logical but it is only partially correct and based on a very iffy assumption.

The assumption is that your body absorbs what you eat.

Glutenfreeworks.com has pressed the truth, namely that you are actually what you eat and absorb. If something like celiac disease is stopping you from absorbing properly, then you are NOT what you eat.

In this important three minute video, Neil Raff, MD concisely explains how what you absorb is just as important as what you put in your mouth. Dr Raff covers the various ways nutrient absorption can be affected and limited. He also touches on a related topic – foods today do not contain the nutrients they provided in the past.

Kudos to Dr. Raff for covering this important topic in this quick and easy-to-understand must-see presentation.

Over 3 million people in the United States have undiagnosed Read More »

Gut Microflora Associated Characteristics in Children with Celiac Disease

Editor’s note: This important study demonstrated that short chain fatty acid (SCFA) levels in stool samples were abnormal in participating children with celiac disease, with and without treatment with gluten-free diet. SCFAs are healthy energy byproducts produced by microflora (beneficial organisms) in the colon during fermentation of undigested carbohydrates arriving from the small intestine. SCFAs nourish the colonocytes, cells that line the colon, to maintain normal function. They also help absorb salts and water from stool.  

“Gut Microflora Associated Characteristics in Children with Celiac Disease”

Tjellström B, et. al.

Microbiology and Tumour Biology Center, Karolinska Institute, Stockholm, Sweden.

Am J Gastroenterol. 2005 Dec;100(12):2784-8.

 

Background and aim: The aim of the study was to investigate the Read More »

Have a Gluten-Free Valentine’s Day!

Have you checked out Gluten Free Works yet?  You really should.  Founded by Cleo and John Libonati, it is  dedicated to “helping people get well, look good and stay healthy living gluten free.”  And right now, they’ve got some very sweet Valentine’s info posted.

There’s a gluten-free brownie recipegluten-free strawberry heart rice crispie bar recipe and even a heart-shaped pizza recipe from Terri Gruss, MS, one of their regular contributors.  Jen Cafferty, founder of The Gluten Free Cooking Expo, shares a starter list of Read More »

Heal Your Gut

Leaky gut

Celiac Disease (CD) is not curable, but it is manageable by eating a strict gluten free diet.  That may not be enough.

Many suffering from CD still feel ill even after being faithful to a gluten free diet.  Celiac Disease is an autoimmune disease which causes your body to attack and destroy the microvilli and villi in your small intestines.  These are key to the absorption of nutrients from food and are also where many enzymes used in digestion are made.  When these are destroyed, the ability to absorb nutrients decreases and can lead to malnutrition.

This is not all that happens in a damaged intestine.  Gluten can cause the tight junctions, spaces between cells lining the intestines, to be damaged or destroyed allowing larger molecules such as proteins and even microorganisms to pass into the blood stream.

Under normal circumstances, the intestinal wall only permits small particles to pass through the intestinal wall and into the blood stream. When these larger molecules make it through into the blood stream our bodies do not recognize these  larger molecules and an autoimmune response begins.  It is these autoimmune responses that may be the cause of you still feeling ill.  What needs to happen to feel well again, is to Read More »

Health Alert – Fatty Liver Disease and Celiac Disease

We have some very important information to share with you today.

While we were at Columbia University’s Topics in Gastroenterology, Dr. Steven Lobritto talked about cirrhosis of the liver and how he has actually seen people who were on the liver transplant list heal enough to be taken off once they started a gluten-free diet.

According to our new book, “Recognizing Celiac Disease”, 3.4% of people with non-alcoholic fatty liver disease have SILENT Celiac Disease. Most patients DO NOT have gastrointestinal symptoms.

Non-alcoholic fatty liver is a non-inflammatory hepatic (liver) disorder characterized by degenerative changes in the liver secondary to excessive accumulation of lipid in hepatocytes.

The good news is that studies showed liver enzymes normalize after 6 months on a gluten-free diet.

If you have patients or family members with non-alcoholic fatty liver (cirrhosis), who are not diagnosed with celiac disease, give them this information so they can get tested.

Related medical studies are referenced in “Recognizing Celiac Disease.” www.recognizingceliacdisease.com.

Celiac disease is a multi-system, hereditary, chronic, auto-immune disease estimated to affect 1% of the human population (3 million in the US) that is caused by the ingestion of wheat, barley, rye and oats. It is treated by removing these items from the diet. Signs, symptoms, associated disorders and complications can affect any part of the body and removal of the offending foods can result in complete recovery.  

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