Tag Archives: Diet

Gluten-Free Labeling Update: Big News!

Cheryl Harris Gluten Free Works

Could it possibly be?  At long last, there’s some movement on the behalf of the gluten-free labeling movement.

nutrition labelThis is REALLY big news for people who are gluten-free in the U.S.!  The FDA has re-opened a comment period for 60 days to solicit opinions from health professionals, scientists and the public on a potential ruling for defining gluten-free as less than 20 ppm.

Why 20ppm? According Michael Taylor at the FDA at stakeholder teleconference on Aug 2nd, it’s the lowest amount that can be accurately quantified, and many leading experts believe it is a safe amount. Europe has used it for 20 + years.  Several prominent researchers, including Dr. Alesso Fasano and Dr.Stefano Guandalini, spoke in favor of the new proposed legislation. “This is a standard that has been in use in Read More »

Probiotics and a Gluten-Free Diet

Ever wonder why all of these digestive problems, food allergies and intolerances were rarely heard of up until the past 10 years or so? It seems that many problems like Fibromyalgia / Chronic Fatigue, Gluten-Intolerance, Candida, Celiac Disease, and food allergies, are a relatively “new thing”, and that more and more people are being diagnosed each day. Many of the symptoms of these problems are similar… digestive upsets, fatigue, chronic pain, vitamin deficiencies, bloating, etc etc etc. So…what is causing all this stuff??

In my opinion ANTIBIOTICS are to blame. Most people are unaware that antibiotics have only been prescribed by doctors since the 1940s or so. Antibiotics do not make the immune system stronger, they just temporarily replace one of its functions: killing harmful bacteria. The immune system functions like an organ or muscle. When it is not put to use, it atrophies. So when an antibiotic does one its jobs, the immune system performs that job poorly once the antibiotic leaves the body. Because of this, someone who takes antibiotics to cure a bacterial based illness may end up catching the same illness, only with more 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 »

Why Oats Should Be Excluded from the Gluten-Free Diet

oats glutenThe suitability of oats as part of the gluten-free diet has been a source of controversy, with some groups pointing to research suggesting oats are safe and others pointing to other research demonstrating oats are dangerous to those with celiac disease. Close inspection of available medical research clearly shows that oats, even “gluten-free” oats, should not be included in the gluten-free diet at this time.

Until the early 1990’s, oats were excluded from the gluten-free diet, along with wheat, barley and rye. Then, a few pilot studies suggested oats may not cause the harm previously thought. The idea was proposed that people with celiac disease would find their diet more palatable, and would benefit nutritionally, if they were allowed to eat oats.

Heavy contamination of many oat products with wheat, rye, and particularly barley, was a concern. Companies began to produce so-called “gluten-free oats.” These oats were tested for the presence of wheat, barley and rye. They are vigorously marketed as “safe” for celiacs. However, studies show that even “uncontaminated oats” (oats not containing wheat, barley or rye) are toxic to an unknown number of people with celiac disease.

Early studies proclaimed oats to be safe, but they have since been judged faulty with poor validity. Nevertheless, they opened the floodgates to Read More »

Why “Real Food” Is Important to the Gluten-free Community

Real Gluten Free Foods

“Real Food” can be defined as natural, unprocessed, traditional and nourishing foods that human have always eaten. This includes things like whole fruit, vegetables, nuts, seeds, herbs and spices, fish and seafood, and animal protein. These lie in stark contrast to our modern foods which have been grown with the use of pesticides, herbicides, insecticides, have very often been genetically modified, and had chemicals and flavorings (synthetics and other highly-addictive allergens) added.

For those living a gluten-free lifestyle, supporting “real food”, or “pro food” as it’s sometimes called, with our purchases is important because it reduces the risk of being exposed to and ingesting gluten. Processed foods — both conventional and Read More »

Expert Rebukes Warnings Against Gluten-free for Dieters

[Editor’s Note: Warnings against the gluten-free diet are on the rise, which makes no sense given the facts that the rate of successful medical diagnosis of gluten disorders is woefully inadequate, replacing gluten containing foods with gluten-free alternatives has no detrimental affect on nutritional status and the benefits of  removing gluten from the diet of people who suffer from gluten disorders are widely documented. The following is a response by gluten-free author and expert, Ron Hoggan, Ed. D, to a recent piece in the Pittsburgh Post Gazette, “Dieters Warned on Going Gluten-free,” by China Millman.”]

 

Dear China Millman,

Thank you for your interesting article on gluten-free dieting.  I was very pleased to read that you include patients with non-celiac gluten sensitivity among those who should follow a gluten free diet.  I assume that you have arrived at your estimate of 20 million who are afflicted with wheat allergy, non-celiac and celiac gluten sensitivity using Dr. Fasano’s  estimate that 6 to 7 percent of Americans have what you refer to as this “milder form of gluten intolerance”.  There are other Read More »

It’s That Time of Year Again! Losing Weight Gluten-free!!

Happy New Year Celiac Scoop friends! I hope everyone had wonderful Gluten-Free Holidays! My holidays were filled with family….friends….and delightful Gluten-Free Goodies.

Unfortunately…that means my jeans are now a little too tight, and I’m afraid to step on the scale at the gym. I’m sure many of you are in the same boat right now… But, let’s not get down about it. We all have to “splurge” once in a while… and let’s face it, one of the fun things about the holidays is doing just that. In December, we shop too much, we spend too much money, and we eat waaay too much.

But here it is! A New Year! New possibilities are ahead of us, and its the perfect time to develop healthy new habits. It shouldn’t be about going “on a diet” just to lose the holiday weight…it should be about making permanent lifestyle changes… It’s about living our healthiest! And living Gluten-Free and being healthy should go hand in hand. :)

So, cheers to 2011, and making it the healthiest yet! Who’s with me?!?!Here are some tips on weight loss that have helped me every time I’ve gained a few and want to get back on track asap:

Read More »

Everyone on a Gluten Free Diet?

I have thought for a long time about this very question.  Who would suggest such a thing?

I would. The main reason I would dare to make such a statement is because we have been so negligent in recognizing and treating people with celiac disease.  Not a day goes by that I don’t hear about or speak to someone directly who has suffered needlessly for years.  The other main point I want to make is that NONE of the currently available testing is 100%.

The blood tests and endoscopic biopsies are great tools if they are positive. If they are negative, I have heard of too many people tell me ‘I don’t have celiac disease, my blood test/biopsy was negative’.  This is a major cause for concern to me.  Both of these tests do not confirm you don’t have, or will never develop celiac disease.  First, neither test is 100% reliable.  Second, both tests are simply a snapshot Read More »

The First Step in Accepting a Gluten-free Diet

Finding out that you have to eat differently than you have your entire life can come as a complete shock. Receiving a diagnosis of Celiac disease, gluten intolerance, or sensitivity and being told that you can no longer eat gluten, a protein found in wheat, rye, and barley, may seem overwhelming, confusing, frustrating, and impossible at first. This can especially be true if you are not accustomed to reading labels, if you Read More »

Gluten Free Diets May Reduce Autistic Behavior

                                                  

The CDC’s Autism and Developmental Disabilities Monitoring (ADDM) Network released data in 2007 that found about 1 in 150 (8-year-old) children in multiple areas of the United States had an Autism Spectrum Disorder (ASD). The number of diagnosed cases of autism is on the rise; the reason(s) for this is unclear.   Autism knows no racial, ethnic or social boundaries.  Family income, lifestyle, and educational levels do not appear to affect the chance of occurrence.

Fortunately, dietary changes can make a significant change in people with autism.  Research is profound on the positive impact that a gluten and casein free diet can make on children with autism.  Gluten and/or casein free diets have been implemented to reduce autistic behavior, in addition to special education, since the early eighties {Autism, Vol. 3, No. 1, 45-65 (1999)}.  The scientific studies include Read More »

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