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).

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.  

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=

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.  

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

Common Question: What should I know before I get tested for Celiac Disease

#1. An IGA test for Celiac disease has a much lower accuracy reading if you have ever been on a gluten-free diet. If you are not eating gluten, then this is not the test for you.

#2. A TtG test for Celiac disease requires that you eat large amounts of gluten for at least 6 weeks (if you are doing the gluten challenge). The TtG test is more accurate than the IGA test for Celiac Disease, if you have ever been on a gluten-free diet.

#3.IGA antibodies are often an inaccurate method of testing for Celiac Disease, especially for individuals with a history of auto-immune disorders or gastro-intestinal disorders (eg. Irritable Bowel Syndrome, Chronic Constipation, ect...). TtG tests are generally a more accurate measurement tool.

#4. There is a genetic test for the Celiac gene that does not require a gluten-challenge. The problem with the genetic test is that 30% of the population have the gene for Celiac disease, but only 1 out of 133 Americans have the disease.

Two labs that do this test are:

(a) Prometheus Labs http://www.prometheuslabs.com/
(b) Entero Labs https://www.enterolab.com/Home.htm

#5. If you have a medical diagnosis of Celiac Disease, be prepared to always have health insurance. If you do not have health insurance or you have a lapse on your health insurance coverage, a diagnosis of Celiac Disease may prevent you from being covered or may require a much larger premium than standard coverage without Celiac Disease. Insurance companies still view Celiac as a Disease and they do not understand that the cure to Celiac Disease is a gluten-free diet; they don't understand that Celiac Disease is cureable and they treat it as a pre-existing condition.

For reason #5, I have chosen to not be tested for Celiac Disease.

I recommend that you talk to your doctor before starting a gluten-free diet.

I additionally recommend that you get tested for Celiac Disease before starting the gluten-free diet.