Tag Archives: Celiac disease

Celiac Disease Event Features Nutritionist at Paoli Hospital May 17

The Chester County Gluten Intolerance Group’s quarterly meeting will be this Monday, May 17, in the Potter Room at Paoli Hospital.

Paoli Hospital
255 W. Lancaster Ave.
Paoli, PA 19301
Directions: http://www.mainlinehealth.org/paoli

Vendors start at 6:30, speaker at 7:15.

The featured speaker will be Nancy Dickens, registered dietician. Nancy Dickens is
recommended by the National Foundation for Celiac Awareness. Read More »

Celiac conference at Stanford set for May 22

The Celiac Sprue Research Foundation is back on its feet and is kicking it off with what they are calling a “comeback conference” on Saturday, May 22, 2010, from 8:30am-4:30pm at Stanford University in Palo Alto, California.

The main purpose is to educate participants about recent developments in Celiac research, provide a networking opportunity for Celiacs to meet one another, and to enjoy gluten-free snacks and lunch. Read More »

Youtube Video Features Multiple Symptoms of Celiac Disease

May is Celiac Disease Awareness month. One in 100 people have Celiac Disease and only 3 percent are diagnosed in the United States. Part of the reason for the low rate of diagnosis is the range of symptoms of the disease.

A new video on Youtube does an excellent job of showcasing the many symptoms of Celiac Disease.

For more information about Celiac Disease visit the following websites: Read More »

Celiac Disease Center Celebrates Anniversary with Gourmet Gluten Free Event

 title=The University of Chicago Celiac Disease Center celebrates its 10th Anniversary with its annual Spring Flours Benefit at the Swissôtel-Chicago at 7pm on May 14, 2010. More than 30 restaurants will showcase gourmet gluten-free tastings to what expects to be a sell-out crowd. The evening will also include a tribute to its founder, Stefano Guandalini, MD, as well as robust Live and Silent Auctions.

Read More »

The Dark Side of Wheat: New Perspectives on Celiac Disease & Wheat Intolerance Part 3 of 3

Editor’s Note:
Click here to see Part 1.
Click here to see Part 2.

WHEAT: AN EXCEPTIONALLY UNWHOLESOME GRAIN.

Wheat presents a special case insofar as wild and selective breeding has produced variations which include up to 6 sets of chromosomes (3 genomes worth!) capable of generating a massive number of proteins each with a distinct potentiality for antigenicity. Common bread wheat (Triticum aestivum), for instance, has over 23,788 proteins cataloged thus far. In fact, the genome for common bread wheat is actually 6.5 times larger than that of the human genome!

With up to a 50% increase in gluten content of some varieties of wheat, it is amazing that we continue to consider “glue-eating” a normal behavior, whereas wheat-avoidance is left to the “celiac” who is still perceived by the majority of health care practitioners as mounting a “freak” reaction to the consumption of something intrinsically wholesome. Read More »

Magnesium Deficiency in Celiac Disease – Common and Dangerous

Magnesium is the fourth most abundant mineral in the body, providing an indication of just how important this nutrient is for the body.

Magnesium keeps us moving, thinking and behaving normally. Magnesium is a cofactor for more than 300 enzymes involved in the metabolism of food components and many products such as protein synthesis. It balances calcium in the body to maintain normal muscle and nerve function and works in concert with calcium to keep bones strong. It keeps heart rhythm steady and supports a healthy immune system. Magnesium is required for parathyroid hormone secretion, helps regulate blood sugar levels and promotes normal blood pressure.1

Studies show that magnesium deficiency is common in those with celiac disease. Read More »

Gluten Free Food Savings with Mixes From the Heartland’s New Buying Club

Mixes From The Heartland is making mealtimes healthy, easy and normal for gluten-free families across the country. Now people can save when shopping by joining their new Gluten Free Buying Club.

Teri Whisenhunt, the owner of Mixes From The Heartland and a celiac herself, says her goal is to provide people high quality, affordable gluten-free foods. With the Gluten Free Buying Club, Mixes From The Heartland is doing just that – providing members with the largest selection of approved (under 5 parts per million of gluten) quality mixes and ingredients at affordable prices. And their shipping prices are among the best in the industry – just $10 for orders under $100 and free on orders over $100. Read More »

Don’t miss the Chicago Gluten Free Cooking Expo April 17-18, 2010

With less than a week to go, don’t miss the Chicago-area gluten-free event of the year. The event is going to take place this coming weekend, April 17-18 at the Wyndham Hotel in Lisle. Tickets to Saturday’s classes are already sold out, but there are still a few tickets left for Sunday’s classes.

Everyone is welcome to attend the vendor fair each day, tickets for the vendor fair are available at the door.

For more information, visit here and here.

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Author Information: Anne Steib, Chicago, IL
Anne Steib
Click here to email Anne.
http://www.examiner.com/x-13312-Chicago-GlutenFree-Food-Examiner http://twitter.com/gfchicago

The Dark Side of Wheat: New Perspectives on Celiac Disease & Wheat Intolerance Part 2 of 3

(Editor’s Note: Click here to see Part One)

OUR BIOLOGICALLY INAPPROPRIATE DIET

In a previous article, I discussed the role that wheat plays as an industrial adhesive (e.g. paints, paper mache’, and book binding-glue) in order to illustrate the point that it may not be such a good thing for us to eat. The problem is implicit in the word gluten, which literally means “glue” in Latin and in words like pastry and pasta, which derives from wheatpaste, the original concoction of wheat flour and water which made such good plaster in ancient times. What gives gluten its adhesive and difficult-to-digest qualities are the high levels of disulfide bonds it contains. These same sulfur-to-sulfur bonds are found in hair and vulcanized rubber products, which we all know are difficult to decompose and are responsible for the sulfurous odor they give off when burned.

There will be 676 million metric tons of wheat produced this year alone, making it the primary cereal of temperate regions and third most prolific cereal grass on the planet. Read More »

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