Friday, December 11, 2009
Wednesday, December 9, 2009
12/8/09 Melanie's Interview Notes
Title: Interview of Melanie Weir, co-owner of Gluten Free Specialty Market
Gluten Free Specialty Market
2612 J Street
Sacramento, CA 95816
916-442-5241
www.gfspecialty.com
Date: 12/8/2009
What is gluten?
The outer casing of wheat, rye and barley. Many oats also contain gluten due to a common farming technique, crop rotation.
What is gluten-free?
The term gluten-free is not currently regulated by any government organization in the United States. The FDA has proposed to define the term gluten-free as products that are free from: (1) the prohibited grains - wheat, rye and barley (2) ingredients derived from prohibited grains that have not been processed to remove gluten, (3) ingredients derived from prohibited grains that have not been processed to remove gluten and that contain the presence of gluten at a threshold of 20ppm or more. For more information, go to: http://www.fda.gov/Food/LabelingNutrition/FoodAllergensLabeling/GuidanceComplianceRegulatoryInformation/ucm111487.htm#q9
To the best of my knowledge, there are currently two organizations, in the United States, that formally regulate the gluten-level in products: the Gluten Free Certification Organization (GFCO) and the Celiac Sprue Association (CSA). The Gluten Free Certification Organization is a private business that works with companies to ensure that their products contain less than 20ppm of gluten (for more information, go to: http://www.gfco.org/about.php). The Celiac Sprue Association is a non-profit organization that provides many services to individuals on a gluten-free diet, including the CSA Recognition Seal Program. Through the CSA Recognition Seal Program, the CSA works with companies to ensure that: (1) their products contain less than 5ppm of gluten and (2) their products are free from Wheat, Rye, Barley and Oats. (for more information go to: http://csaceliacs.org/CSASealofRecognition.php)
How common is gluten?
Gluten is not usually present in fresh from the garden, fruits, vegetables and roots. In other words, if an apple is picked from a tree, the apple should be free from gluten.
Gluten can be introduced:
(1) during germination (e.g. from crop rotation)
(2) during preservation (e.g. waxing apples with a substance containing gluten)
(3) during food production (e.g. factory belts, shared processing equipment, flour dusting (often used in factories that process sticky foods, wooden production equipment, etc...)
(4) during processing. Cross contamination (shared utensils, shared surfaces, cast iron skillets, wooden cutting boards, flour dust in the air, shared steamers, shared toaster ovens, ovens, shared flour sifters, shared strainers, shared deep fryers, shared condiments, etc...) during food production.
Most factories produce products that contain gluten. For this reason, most packaged foods contain gluten. Many gluten-free labeled products are made in gluten-free facilities, are made on production lines that use allergen-friendly sterilization processes, or are tested to be below the International standard which is currently 20 parts per million (less than a bread crumb).
How did you get the idea for the Gluten Free Specialty Store?
My business partner and I were discussing how I was currently shopping at several different stores and still I couldn’t find many of the gluten-free products I was looking for.
I knew from searching online that there were many gluten-free foods on the market, but there was no place in town that catered to the gluten-free community. While studying abroad in 2001, I worked at a corner store grocery store, East West Provisions, that catered to American students studying in Oxford. I thought it would be fun to offer this type of a market to the gluten-free community.
How has the response been to the store?
The local community and the gluten-free community have both been very supportive.
Please tell me about some of the health problems you've had with your gluten allergy or other food sensitivities.
Before I began eating gluten-free, I had many unexplained symptoms including: dermatitis, bloating, nausea, irritable bowel syndrome, anemia, vitamin and mineral deficiencies, chronic fatigue, gastric pains, auto-immune issues, Sjorgens Syndrome and migraine headaches. I also had chronic: heartburn, gastric pain, ear infections, tonsillitis and eye infections. Thankfully, we finally found the main culprit behind my problems. Thanks to a gluten-free diet, I no longer suffer from these chronic ailments.
Tell me about some of your experiences with the medical establishment.
From my personal experience, doctors, dietitians and specialists are only beginning to understand Gluten Intolerance, Celiac Disease and Gluten Allergies. Currently, 1 out of 133 have Celiac Disease, but only 3% of individuals with Celiac Disease are accurately diagnosed. Celiac Disease and Gluten Intolerance tend to involve clusters of symptoms that are often confused with other syndromes and diseases, for this reason, it is important for doctors to keep up to date on the recent underpinnings in academic research. Currently, research studies are investigating the correlation between gluten and several disorders such as: neurology, auto-immune, gastroenterology, inflammatory and dermatology. Since gluten intolerance and celiac disease have many different types of symptoms and since not every individual with Celiac Disease has the same symptoms, I believe that every doctor should have a comprehensive book of Celiac Symptoms, like “Recognizing Celiac Disease: Signs, Symptoms, Associated Disorders & Complications”.
In 2002, I went on a gluten-free diet for 6 weeks to find out whether gluten might be my problem. At the time, I was not warned to get tested for Celiac Disease before eliminating gluten from my diet. Before running an IGA antibody test and biopsy, I was told to consume gluten for 2 weeks. My IGA antibody test came back negative, but after 2 weeks of eating gluten, I was extremely sick with ear infections, swollen tonsils, swollen eyes, itchy skin, and severe fatigue (getting out of bed was a challenge). For months, I experimented eating gluten-free and then I would consume gluten and get extremely sick. Eventually, I decided that my quality of life was much better when I did not consume even microscopic levels of gluten. After more than 7 years of eating a gluten-free diet, it’s hard to remember what being sick all the time felt like. Before eating gluten-free, I visited doctors offices multiple times every week. Currently, my doctor’s office calls me to remind me of my annual physical.
Is it hard to find care for this condition and food that you can eat?
It is currently difficult to find medical practitioners that specialize in Celiac Disease and Gluten Intolerance and it is often difficult to find safe gluten-free foods on the market, but this is changing. Over the past 8 years, I have noticed that this is changing. More medical practitioners are specializing in Celiac Disease and Gluten Intolerance, and more food products and beauty products are coming out on the market.
Do people sometimes not believe that you are gluten intolerant?
Many people do not understand gluten reactions With an anaphlactic food allergy, there an instant reaction when gluten is ingested, but with mild allergies, gluten intolerance and Celiac Disease, reactions can be delayed. Some individuals take up to 72 hours to react to ingested gluten protein. Until more people are educated regarding gluten intolerance, Celiac Disease and allergies, there will always be people that assume the Gluten-Free Diet is a pop cultural phenomenon, but knowledge is power and I feel that it is my duty to provide educational materials to our community.
Gluten Free Specialty Market
2612 J Street
Sacramento, CA 95816
916-442-5241
www.gfspecialty.com
Date: 12/8/2009
What is gluten?
The outer casing of wheat, rye and barley. Many oats also contain gluten due to a common farming technique, crop rotation.
What is gluten-free?
The term gluten-free is not currently regulated by any government organization in the United States. The FDA has proposed to define the term gluten-free as products that are free from: (1) the prohibited grains - wheat, rye and barley (2) ingredients derived from prohibited grains that have not been processed to remove gluten, (3) ingredients derived from prohibited grains that have not been processed to remove gluten and that contain the presence of gluten at a threshold of 20ppm or more. For more information, go to: http://www.fda.gov/Food/LabelingNutrition/FoodAllergensLabeling/GuidanceComplianceRegulatoryInformation/ucm111487.htm#q9
To the best of my knowledge, there are currently two organizations, in the United States, that formally regulate the gluten-level in products: the Gluten Free Certification Organization (GFCO) and the Celiac Sprue Association (CSA). The Gluten Free Certification Organization is a private business that works with companies to ensure that their products contain less than 20ppm of gluten (for more information, go to: http://www.gfco.org/about.php). The Celiac Sprue Association is a non-profit organization that provides many services to individuals on a gluten-free diet, including the CSA Recognition Seal Program. Through the CSA Recognition Seal Program, the CSA works with companies to ensure that: (1) their products contain less than 5ppm of gluten and (2) their products are free from Wheat, Rye, Barley and Oats. (for more information go to: http://csaceliacs.org/CSASealofRecognition.php)
How common is gluten?
Gluten is not usually present in fresh from the garden, fruits, vegetables and roots. In other words, if an apple is picked from a tree, the apple should be free from gluten.
Gluten can be introduced:
(1) during germination (e.g. from crop rotation)
(2) during preservation (e.g. waxing apples with a substance containing gluten)
(3) during food production (e.g. factory belts, shared processing equipment, flour dusting (often used in factories that process sticky foods, wooden production equipment, etc...)
(4) during processing. Cross contamination (shared utensils, shared surfaces, cast iron skillets, wooden cutting boards, flour dust in the air, shared steamers, shared toaster ovens, ovens, shared flour sifters, shared strainers, shared deep fryers, shared condiments, etc...) during food production.
Most factories produce products that contain gluten. For this reason, most packaged foods contain gluten. Many gluten-free labeled products are made in gluten-free facilities, are made on production lines that use allergen-friendly sterilization processes, or are tested to be below the International standard which is currently 20 parts per million (less than a bread crumb).
How did you get the idea for the Gluten Free Specialty Store?
My business partner and I were discussing how I was currently shopping at several different stores and still I couldn’t find many of the gluten-free products I was looking for.
I knew from searching online that there were many gluten-free foods on the market, but there was no place in town that catered to the gluten-free community. While studying abroad in 2001, I worked at a corner store grocery store, East West Provisions, that catered to American students studying in Oxford. I thought it would be fun to offer this type of a market to the gluten-free community.
How has the response been to the store?
The local community and the gluten-free community have both been very supportive.
Please tell me about some of the health problems you've had with your gluten allergy or other food sensitivities.
Before I began eating gluten-free, I had many unexplained symptoms including: dermatitis, bloating, nausea, irritable bowel syndrome, anemia, vitamin and mineral deficiencies, chronic fatigue, gastric pains, auto-immune issues, Sjorgens Syndrome and migraine headaches. I also had chronic: heartburn, gastric pain, ear infections, tonsillitis and eye infections. Thankfully, we finally found the main culprit behind my problems. Thanks to a gluten-free diet, I no longer suffer from these chronic ailments.
Tell me about some of your experiences with the medical establishment.
From my personal experience, doctors, dietitians and specialists are only beginning to understand Gluten Intolerance, Celiac Disease and Gluten Allergies. Currently, 1 out of 133 have Celiac Disease, but only 3% of individuals with Celiac Disease are accurately diagnosed. Celiac Disease and Gluten Intolerance tend to involve clusters of symptoms that are often confused with other syndromes and diseases, for this reason, it is important for doctors to keep up to date on the recent underpinnings in academic research. Currently, research studies are investigating the correlation between gluten and several disorders such as: neurology, auto-immune, gastroenterology, inflammatory and dermatology. Since gluten intolerance and celiac disease have many different types of symptoms and since not every individual with Celiac Disease has the same symptoms, I believe that every doctor should have a comprehensive book of Celiac Symptoms, like “Recognizing Celiac Disease: Signs, Symptoms, Associated Disorders & Complications”.
In 2002, I went on a gluten-free diet for 6 weeks to find out whether gluten might be my problem. At the time, I was not warned to get tested for Celiac Disease before eliminating gluten from my diet. Before running an IGA antibody test and biopsy, I was told to consume gluten for 2 weeks. My IGA antibody test came back negative, but after 2 weeks of eating gluten, I was extremely sick with ear infections, swollen tonsils, swollen eyes, itchy skin, and severe fatigue (getting out of bed was a challenge). For months, I experimented eating gluten-free and then I would consume gluten and get extremely sick. Eventually, I decided that my quality of life was much better when I did not consume even microscopic levels of gluten. After more than 7 years of eating a gluten-free diet, it’s hard to remember what being sick all the time felt like. Before eating gluten-free, I visited doctors offices multiple times every week. Currently, my doctor’s office calls me to remind me of my annual physical.
Is it hard to find care for this condition and food that you can eat?
It is currently difficult to find medical practitioners that specialize in Celiac Disease and Gluten Intolerance and it is often difficult to find safe gluten-free foods on the market, but this is changing. Over the past 8 years, I have noticed that this is changing. More medical practitioners are specializing in Celiac Disease and Gluten Intolerance, and more food products and beauty products are coming out on the market.
Do people sometimes not believe that you are gluten intolerant?
Many people do not understand gluten reactions With an anaphlactic food allergy, there an instant reaction when gluten is ingested, but with mild allergies, gluten intolerance and Celiac Disease, reactions can be delayed. Some individuals take up to 72 hours to react to ingested gluten protein. Until more people are educated regarding gluten intolerance, Celiac Disease and allergies, there will always be people that assume the Gluten-Free Diet is a pop cultural phenomenon, but knowledge is power and I feel that it is my duty to provide educational materials to our community.
Sunday, November 15, 2009
Organic Valley NOT GLUTEN FREE LIST
I've had many individuals purchasing the following products and not knowing that they contain gluten. Gluten-free consumers often mistake specific items like milk and cheese, as always being gluten-free. This is not true!
This is a GLUTEN FREE SPECIALTY MARKET ALERT for our customers and for individuals that are not currently able to shop with us in Sacramento, CA. Information retrieved online on 11/14/09 at http://www.organicvalley.coop/products/gluten-free-products/#c5137
Go to the above for a list of gluten-free and not gluten-free products produced by Organic Valley
PLEASE NOTE THAT The following products are NOT gluten free:
* Blue Cheese Crumbles, 4 oz. cup NOT GLUTEN FREE
* Cottage Cheese, 16oz. NOT GLUTEN FREE
* Cottage Cheese, lowfat, 16oz.NOT GLUTEN FREE
* Parmesan Cheese, Shredded, 4 oz.NOT GLUTEN FREE
* Italian Blend Cheese, shredded, 6 oz. (includes Parmesan)NOT GLUTEN FREE
Hope this helps!
-Melanie
This is a GLUTEN FREE SPECIALTY MARKET ALERT for our customers and for individuals that are not currently able to shop with us in Sacramento, CA. Information retrieved online on 11/14/09 at http://www.organicvalley.coop/products/gluten-free-products/#c5137
Go to the above for a list of gluten-free and not gluten-free products produced by Organic Valley
PLEASE NOTE THAT The following products are NOT gluten free:
* Blue Cheese Crumbles, 4 oz. cup NOT GLUTEN FREE
* Cottage Cheese, 16oz. NOT GLUTEN FREE
* Cottage Cheese, lowfat, 16oz.NOT GLUTEN FREE
* Parmesan Cheese, Shredded, 4 oz.NOT GLUTEN FREE
* Italian Blend Cheese, shredded, 6 oz. (includes Parmesan)NOT GLUTEN FREE
Hope this helps!
-Melanie
Thursday, November 12, 2009
Gluten Free Blog in Spanish
I was recently introduced to a blog on Gluten-Free Living in Spanish. Please let me know if you know of any other blogs that might help individuals where English is not their native language.
Url: http://cocinasingluten-storch.blogspot.com/
Author(s): Carmen Santiago
Language: Spanish
Tags: COCINA, SIN GLUTEN, SALUD
Description: Blog de cocina que hace especial hincapié en la alimentación libre de gluten.
Ratings (2 Ratings)
Popularity: 42 Followers
Url: http://cocinasingluten-storch.blogspot.com/
Author(s): Carmen Santiago
Language: Spanish
Tags: COCINA, SIN GLUTEN, SALUD
Description: Blog de cocina que hace especial hincapié en la alimentación libre de gluten.
Ratings (2 Ratings)
Popularity: 42 Followers
Monday, October 12, 2009
Celiac Disease Awareness Month in the News: October 2009
Aline Charabaty of Georgetown University Medical Center's Division of Gastroenterology joins CNN's Heidi Collins in the Newsroom to discuss the basics of celiac disease, diagnosis and treatment.
A 2007 public service announcement featuring CNN Newsroom Anchor Heidi Collins. Learn about the disease and getting tested.
A 2007 public service announcement featuring CNN Newsroom Anchor Heidi Collins. Learn about the disease and getting tested.
Tuesday, September 8, 2009
Information for Doctors: How Do I Know If My Patient Has Celiac Disease?
Currently, only 3% of individuals in America, have been diagnosed with Celiac Disease. Additionally, Celiac Disease is known in the medical community as being the big faker disease. The reason being that the symptoms in Celiac Disease, are often attributed to other natural and biological problems. In other words, Celiac Disease is often misdiagnosed with clusters of problems like, anemia, irritable bowel syndrome, chronic fatigue, raynauds disease, sjorgen's syndrome and/or constipation.
Due to the difficulty of diagnosis, many doctors are not currently aware about the large variety of symptoms associated with Celiac Disease and Gluten Intolerance. For this reason, I offer the following set of links for doctors wishing to learn more information about Celiac Disease from a medical perspective.
LINKS ON CELIAC DISEASE FOR DOCTORS:
http://cdconference.homestead.com/DR.html
http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/
http://celiac-disease.com/how-do-doctors-diagnose-celiac-disease/
http://www.cumc.columbia.edu/dept/gi/celiac.html
http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/celiac.pdf
http://www.enabling.org/ia/celiac/summary.html
http://www.cdhnf.org/wmspage.cfm?parm1=40
I must also include a link on the difference between Celiac Disease, Gluten Allergy and Gluten Intolerance. I believe it is extremely important for all doctors to read this article:
www.gluten.net/downloads/print/glutenintoleranceflat.pdf
BOOKS ON CELIAC DISEASE FOR DOCTORS:
Recognizing Celiac Disease by Cleo Libonati. This books discusses academic research findings regarding medical symptoms and nutritional deficiencies correlated with Celiac Disease. Available at: http://glutenfreespecialty.com/index.php?main_page=product_info&cPath=40_46&products_id=377
Celiac Disease a Hidden Epidemic by Peter Green. In this book, Dr. Green discusses his compilation of academic research on Celiac Disease and Gluten Intolerance. Available at: http://glutenfreespecialty.com/index.php?main_page=product_info&cPath=40_46&products_id=374
The Gluten Free Diet by Shelley Case. This book is a great reference guide for individuals recently diagnosed with Celiac Disease. Available at: http://glutenfreespecialty.com/index.php?main_page=product_info&cPath=40_41&products_id=339
The Gluten Connection by by Shari Lieberman. This book discusses research (both academic and non-academic) on Celiac Disease, Gluten Intolerance and Gluten Allergies. This book focuses on neurological, gastrointestinal, inflammatory, dermatological and autoimmune symptoms. Available at: http://glutenfreespecialty.com/index.php?main_page=product_info&cPath=36&products_id=33
Due to the difficulty of diagnosis, many doctors are not currently aware about the large variety of symptoms associated with Celiac Disease and Gluten Intolerance. For this reason, I offer the following set of links for doctors wishing to learn more information about Celiac Disease from a medical perspective.
LINKS ON CELIAC DISEASE FOR DOCTORS:
http://cdconference.homestead.com/DR.html
http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/
http://celiac-disease.com/how-do-doctors-diagnose-celiac-disease/
http://www.cumc.columbia.edu/dept/gi/celiac.html
http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/celiac.pdf
http://www.enabling.org/ia/celiac/summary.html
http://www.cdhnf.org/wmspage.cfm?parm1=40
I must also include a link on the difference between Celiac Disease, Gluten Allergy and Gluten Intolerance. I believe it is extremely important for all doctors to read this article:
www.gluten.net/downloads/print/glutenintoleranceflat.pdf
BOOKS ON CELIAC DISEASE FOR DOCTORS:
Recognizing Celiac Disease by Cleo Libonati. This books discusses academic research findings regarding medical symptoms and nutritional deficiencies correlated with Celiac Disease. Available at: http://glutenfreespecialty.com/index.php?main_page=product_info&cPath=40_46&products_id=377
Celiac Disease a Hidden Epidemic by Peter Green. In this book, Dr. Green discusses his compilation of academic research on Celiac Disease and Gluten Intolerance. Available at: http://glutenfreespecialty.com/index.php?main_page=product_info&cPath=40_46&products_id=374
The Gluten Free Diet by Shelley Case. This book is a great reference guide for individuals recently diagnosed with Celiac Disease. Available at: http://glutenfreespecialty.com/index.php?main_page=product_info&cPath=40_41&products_id=339
The Gluten Connection by by Shari Lieberman. This book discusses research (both academic and non-academic) on Celiac Disease, Gluten Intolerance and Gluten Allergies. This book focuses on neurological, gastrointestinal, inflammatory, dermatological and autoimmune symptoms. Available at: http://glutenfreespecialty.com/index.php?main_page=product_info&cPath=36&products_id=33
Sunday, July 12, 2009
Spotlight on Sacramento Nutritionist: Christine Craig
Many customers at our Gluten Free Specialty Market, in Downtown Sacramento, ask me which nutritionist I would recommend to help them with their health conditions or with their new diagnosis of Celiac Disease, Gluten Intolerance, Gluten Sensitivity or Gluten Allergy. For this reason, I’ve decided to start a series of interviews on dieticians and nutritionists. Here is our first interview, Christine Craig.
Spotlight on a Local Nutritionist:
Name: Christine Craig
Title: MS RD (master’s in science, registered dietician)
Practice Clinic: UC Davis Medical Center and Private Practice
Specialty: General Nutrition, Celiac Disease, Diabetes
Degree or Specialty License: Masters in Nutrition from Bastyr University. Registered Dietician
Years in Practice: 3 years
Methods of Practice: individual evaluation of needs, home/cupboard counseling and
phone or internet counseling.
Experience in Working With: Celiac Disease, Gluten Intolerance, Gluten Sensitivity, Gluten Allergy, Dietary Fructose Intolerance, Non-Anaphylactic allergies, Newly Diagnosed Patients
Experienced in: Implementation of Elimination Diets to Rule Out Food Allergy (non-anaphylactic)
Phone: 916-739-1170
Email: craigliles@gmail.com
Best Method of Contact to Make an Appointment: phone or email
Website: www.nutritionfordailyliving.com (P.S. I am in process of updating my webpage and location).
Saturday, July 11, 2009
The Risky Years
In the recent Living Without Magazine August/September 2009, there is an article on Adolescence and Anaphylaxis. According to author, Wendy Mondello, raising a child with Anaphylaxis is extremely difficult during the teenage years. The teenage years are tumultuous even without food allergies.
I mention this article, because many of our customers have children with Celiac, Food Intolerances and Allergies (both anaphylactic and IgE). During the adolescent and teenage years, many parents become extremely worried about their children's health and well being. When children have anaphylactic allergies, taking risks regarding food choices could end in death, especially if they are too embarrassed to carry their own food, to carry an epi-pen or as Mondello mentions, if they have an allergic reaction and they wonder off.
According to Mondello, the answer to getting children safely through their adolescent and teen years is by raising your kids to be confident, prepared.
Tips for Living Safely as a Teenager With Allergies or Celiac:
1. Be Confident. It is good for your relationships and your health.
2. Be open with your friends about your allergies or food intolerances.
3. Carry medication, if you need it, with you at all times!
4. Wear a medic alert bracelet (medicalalert.com)
5. It is okay to tell a date about your allergy. According to the FAAN website, most individuals break down food particles about four and a 1/2 hours after injesting food (see: http://faanteen.org/foodallergy101/kissing_study.php). This study should pertain to reactions from celiac disease as well (I'm not aware however, regarding whether research had been done on this topic)
Mondello also lists a series of steps for Friends and Family of individuals who are food allergic. These steps can also be applied to Friends and Family of individuals that have Celiac Disease or gluten-intolerance.
Steps for Parents:
1. "keep the lines of communication open"
2. "teach your child to speak up and self advocate"
3. "instruct your child on how to read labels and what foods to avoid"
4. "establish and enforce safety rules"
5. "stock up on a selection of safe snacks for use both home and away. It's less tempting for your teen to cheat when a favorite snack" is within reach.
I find that number 5 is extremely important. I have many times had parents ask me about their children getting contaminated. When children have a food allergy and they can't safely sneak eating un-healthy food at school or at social events, children often take risks that can effect their health and potentially their life.
Steps for Friends:
1. "Learn which friends you must avoid."
2. "Understand symptoms of a food allergy reaction: hives, nausea, vomiting, swelling of the tongue and throat, difficulty breathing, tingling sensation in the mouth, abdominal cramps, loss of consciousness."
3. "Know what medications your friend uses to treat the allergy and how to administer them in an emergency."
4. "Remind your friend to read labels and ask about ingredients."
For more information on anaphylaxis and the teenage years, it is recommended that you check out the article "Talking to Your Teen About Food Allergy" at www.foodallergy.org and that you
go to the Food Allergy and Anaphylaxis Network's teen site: www.faanteen.org. If you are visiting Virginia in November, you might also be interested in the FAAN Teen Summit for supporting and educating allergic teens and their parents. The Summit is in Arlington, Virginia from November 13th until November 15th.
Friday, July 10, 2009
Is Celiac Disease on the Rise?
According to Josephine Marcotty (July 1st, 2009) and Nancy Lipid (July 10th, 2009), blood samples from Air Force Recruits, shows a four fold increase over the past 50 years. Recently, the Mayo Clinic took blood samples of current Air Force Recruits and compared them to blood samples of recruits from 50 years ago. According to Marcotty and Lipid, the recruits observed in 2009, were four times as likely to have Celiac Disease. To my knowledge, this research is the first of its kind to show an increase in the manifestation of Celiac Disease.
Resources:
Kupper, Cynthia (Retrieved: July 8th, 2009) Celiac, Allergy or Non-Celiac Gluten Intolerance: What is the Difference. Gluten Intolerance Group, www.gluten.net
Libonati, C., et. al (2007) Recognizing Celiac Disease: Signs, Symptoms, Associated Disorders and Complications. Gluten Free Works Publishing (Fort Washington, Pennsylvania)
Lipid, Nancy (July 10th, 2009) Cases of Celiac Disease Up Dramatically: Report, Reuters Online, July 10th, 2009. http://www.reuters.com/article/healthNews/idUSTRE5694O320090710
Marcotty, Josephine (July 1st, 2009) Study Confirms Increase In Wheat Gluten Disorder
Minneapolis, St. Paul, Minnesota Star Tribune. http://www.startribune.com/lifestyle/health/49558522.html?elr=3DKArks:DCi=
Resources:
Kupper, Cynthia (Retrieved: July 8th, 2009) Celiac, Allergy or Non-Celiac Gluten Intolerance: What is the Difference. Gluten Intolerance Group, www.gluten.net
Libonati, C., et. al (2007) Recognizing Celiac Disease: Signs, Symptoms, Associated Disorders and Complications. Gluten Free Works Publishing (Fort Washington, Pennsylvania)
Lipid, Nancy (July 10th, 2009) Cases of Celiac Disease Up Dramatically: Report, Reuters Online, July 10th, 2009. http://www.reuters.com/
Marcotty, Josephine (July 1st, 2009) Study Confirms Increase In Wheat Gluten Disorder
Minneapolis, St. Paul, Minnesota Star Tribune. http://www.startribune.com/
Wednesday, July 8, 2009
Elizabeth Hasselbeck Interview Author of the GFree Diet
Elizabeth Hasselbeck, author of "The G-Free Diet", was recently interviewed in Living Without Magazine's August/September Issue.
Hasselbeck is co-host of the popular television show "The View" and was a contestant on the television show Survivor, the Australian Outback. At 32, Hasselbeck is married to former NFL player, Tim Hasselbeck. Elizabeth and Tim have two children, Grace (4 yrs) and Taylor (18 months) and they are currently expecting a third child in the near future.
Like many Celiacs, Elizabeth struggled with health conditions for several years before being officially diagnosed with Celiac Disease. Additionally, Elizabeth had to be diagnosed with Celiac Disease after she was already on a gluten-free diet. Diagnosing Celiac Disease after an individual has been on a gluten-free diet is difficult. Hasselbeck was diagnosed by Dr. Peter Green, a well-know researcher and authority on Celiac Disease and author of "Celiac Disease: A Hidden Epidemic" (If you're researching Celiac Disease and you haven't read this book, you should.)
According to Hasselbeck's interview, she is vigilant regarding her diet, but she realizes that 'mistakes happen'. Her favorite places to eat out are PF Chang's, Outback Steakhouse and Wendy's (restaurants that have gluten-free menus, but that are not gluten-free facilities so the risk of gluten-contamination is still possible) and her favorite packaged foods are Pamela's cookies and Mary's Gone Crackers.
Hasselbeck reports that she does not feel the least bit deprived, but at the end of her interview, she mentions that she is "in the process of developing a line of products that are more body friendly." I am hoping that the new line of body-friendly products that she is working on are sustainably farmed and organically grown. At our store, the Gluten Free Specialty Market, we specialize in gluten-free foods that are naturally based or organically grown. However, in the world of gluten-free product lines, there is a much larger ratio of un-healthy overly processed foods than there are whole grain, sprouted and organic options.
Wednesday, January 14, 2009
Gluten-Free Grain of the Month Recipe: Millet
According to Eden Foods, wild millet is one of the oldest foods and one of the first cereal grains to be domesticated for cereal. Millet is a good whole grain option for individuals that are on a gluten-free or wheat-free diet. Millet is a good source of protein and fiber and it has high levels of B vitamins (including B1, B2, B3, B6, B17), calcium, folic acid, iron, magnesium, manganese, potassium and zinc.
I’ve recently been exploring many different ways of cooking Millet. Here are a couple of recipes that I’ve explored.
Quick Millet Porridge
A great breakfast. Cook up ahead of time and then eat hot or cold for breakfast.
Ingredients:
3 cups of water
soy milk, or almond milk, or hemp milk (to taste)
1 cup of Eden Foods Organic Millet Cereal Grain
1/8 to 1/4 cup of raisins or dried fruit of preference (soak overnight to increase plumpness)
1/8 cup of sugar, or 2 tsp raw agave, or 1 tbsp honey
-to taste
1 tablespoon of butter, vegetable oil or coconut oil.
Directions: Combine water and millet into a saucepan and bring to a boil. Simmer as directed on package.
After cooking millet, add milk blend, raisins, sweetener and butter blend. Place leftovers in the fridge and re-heat before serving. Lasts 3 to 4 days in the fridge.
Note 1: Decrease the amount of liquid to increase the lightness and fluffiness of the millet grain. Increase the amount of liquid to make millet grain softer and creamier.
Note 2: To get a nuttier flavor, dry roast millet grain over a low flame (until golden). Stir constantly for a consistent golden color.
Gluten Free Tabbouleh
Though Tabbouleh is traditionally made with bulgar wheat, millet can be used as a gluten-free substitute for many tabbouleh recipes.
1 cup of gluten-free organic millet grain
3 cups of water
1 can of Muir Glen Fire Roasted Tomatos (or 1 cups of slice vine tomatoes)
1 cup of cucumber diced
1/2 cup green onions diced (3-4 onions)
1/2 cup of parsley chopped
1/8 cup lemon juice
1/3 cup virgin olive oil
salt or sea salt to taste
1/2 teaspoon of gluten-free lemon pepper or black pepper
1/4 teaspoon of cayenne & smoked paprika (optional: not for sensitive stomachs)
Instructions:
Combine millet and water in a saucepan and bring to a boil. Simmer for 30 to 45 minutes (until water is absorbed). Pour millet into a large bowl and let it cool. Place chopped vegetables into a large bowl. Pour olive oil and lemon juice on vegetables. Stir vegetables millet and seasonings together.
For the best flavor, refrigerate overnight.
Autism and the Gluten Free Diet: One Family's Journey
Running a gluten-free store for the past 6 months, I have met a lot of individual's and families on Gluten Free Diets for many different reasons. One of the common themes I hear involves the feeling of being alone. It is for this reason that I share this story.
www.keyc.com/node/15930
www.keyc.com/node/15930
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