Miracle Noodles

Last fall I discovered a pasta alternative that was only 40 calories, (Tofu Shirataki Noodles), and then I stumbled upon miracle noodles: a soy free pasta substitute that has ZERO calories. Now the point is not that they are calorie free, but my pure astonishment with this product. They do not contain any nutritional value what so ever, as they only contain water, glucomannan (a soluble fiber), and a calcium additive. They are marketed 100% as a weight loss tool, and they just happen to be allergen friendly. It is products like these that, while offering an alternative to people who have multiple serve allergies, they also may aid in dysfunctional eating habits. Instead of forcing the consumer to be proactive in their food choices, we've giving them an out--you can keep eating... so what if they don't help my body function?

Bacon: Friend and Foe

Fried eggs just are not complete without a side of bacon. I put bacon bits in salads, and seem to be on this experimental kick of wanting to mix bacon with chocolate or desserts- maple bacon cupcakes, bacon pancakes, toffee bacon brownies-but in the end, I think my body can't process a large amount of bacon. Perhaps strips of bacon are too greasy and/or too fibrous for my body to process, so I have decided I can eat no more than 1 full strip of bacon on any given day. So now I am gluten free, and bacon-sensitive.

If you are allergic to something non-typical, like plums, or eggplant, or the like, how did you stumble upon your conclusion?

Prometheus Labs Creates At-Home Celiac Test

I received an email from Prometheus Labs yesterday that I wanted to share with all of you:

Celiac disease has over 300 symptoms and manifestations making it difficult for physicians to diagnose. 1 These symptoms and manifestations include IBS type symptoms, anemia, type 1 diabetes, migraines, rashes, thyroid disease, infertility, recurrent miscarriages, Down syndrome and many more. A significant association between maternal history of celiac disease and autism has been observed. 2 Statistically, people with celiac disease suffer for over eleven years and reach out to many physicians before receiving an accurate diagnosis.3

Additionally, many people with celiac disease state that celiac support group members are actually the source of their information about the disease. 4 Prometheus has been providing support and testing for people with suspected celiac disease for over ten years and understands the challenges involved. Due to these hurdles, Prometheus has created MyCeliacID™. This test is a saliva-based genetic test for celiac disease which can be taken in the privacy of your home and does not require your doctor to order (A licensed physician will however review your request, place the order and review your test results). The test can be ordered online and the test results will be received privately by email.

For the members of celiac support groups and their family and friends, Prometheus would like to offer this test at a discounted price of $229 if the test is ordered before February 28, 2010 by entering the Promotional Code “CeliacSupportGroups” when ordering the test online. There is no additional shipping and handling fee. Additional discounts can be taken for multiple family members. Please call 1 (800) 610-1525 for more information. As a courtesy, please contact us at 1 (800) 610-1525 or send us an email to provide feedback, suggestions, current contact information – or if you or anyone in your group have questions which are not answered on the website.

1 Cleo J. Libonati, RN, BSN Recognizing Celiac Disease Signs, Symptoms, Associated Disorders and Complications. Fort Washington, PA, USA: Gluten Free Works Publishing, 2006
2 Hjördís Ó. Atladóttir, BMa, Marianne G. Pedersen, et al. Association of Family History of Autoimmune Diseases and Autism Spectrum Disorders PEDIATRICS Vol. 124 No. 2 August 2009, pp. 687-694 (doi:10.1542/peds.2008-2445
3 Green PHR, Stavropoulos SN, Panagi SG, et al. Characteristics of adult celiac disease in the USA: results of a national survey. AmJ Gastroenterol. 2001;96:126-131 (page 127)
4 Green PHR, Stavropoulos SN, Panagi SG, et al. Characteristics of adult celiac disease in the USA: results of a national survey. AmJ Gastroenterol. 2001;96:126-131 (page 128)

Robin Shaver,
National Account Manager
Prometheus T&D

Say No to Spelt

Walking through Whole Foods the other day I was reminded of one of the reasons I do not really like shopping there. Strolling down the chip aisle I saw gluten free pretzels and right next to them, and still slightly under the gluten free sign, spelt pretzels. Could this be one of the reasons why people so commonly mistake spelt for being gluten free? Its placement on the shelf?

I've heard countless times people saying they love some sort of spelt bread, and yet, they say they're gluten free. I've always been one to read my food labels, and question certain ingredients if I don't know what they are. I would hope that others with food allergies would do the same, but for some I guess if they don't boldy see the word "wheat" jump out of the ingredient list they think they're ok?
So to clarify, spelt is NOT a gluten free grain. Simply, it's a very ancient type of wheat, and thus not suitable for anyone who has a moderate to serve gluten intolerance, or for those with Celiac Disease. (Some with mild sensitivities to gluten can be ok with spelt, but this is debatable and situational).

The Pros of Pre & Probiotics

Probiotic. A word that most Celiacs are familiar with; a word that has been slowly migrating to mainstream status. Prebiotic, a little less commonly known, but they're basically a welcome party, prepping your body to absorb the probiotics better. Cruising through the grocery store you might stumble upon Activia, a yogurt by Dannon that contains probiotics. It was one of the first probiotic products that I stumbled upon a few years before I found out I had to eliminate the gluten. Now I see more and more products with a probiotic component, from juices to snack bars, to chocolate. A popular drink, Kombucha/Synergy, which is a tea drink with a somewhat vinegar taste and has bits of floating beneficial mushroom cultures. I've tried several flavors, but never found one that I actually wanted to drink. I've asked people who drink it what their favorite flavor is, and the typical response I get is they don't have one; they all kind of taste the same.

Recently Gluten Free Specialty brought in a new probiotic drink, PRE. Pre is a probiotic enhancer, and contains 3.5 grams of jarrow prebiotic blend. I was skeptical, but I figured what the hey. The flavors sounded appealing: peach mango, pomegranate blueberry, and 5 other fruity flavors. I loved the peach mango, and every other flavor I've tried thus far. It's really like drinking juice that only has 20 calories in 16 ounces, with the added benefits of aiding in vitamin absorption, maintaining my weak immune system, and aiding in digestion.

At around $2 a bottle, I've decided to try and drink a PRE 5 times a week for the next month, and see if I not only make it through the winter without getting really sick, but also if it helps me absorb all my vitamins and minerals better, as I'm currently Vitamin D deficient. I'm 6 days into it, I feel like my digestive track might be working a touch smoother, and I feel like it might be helping in leveling out my mood, as I think all of us suffer a little in the winter (again Vitamin D related).

Your Friend & Mine: Slippery Elm

At the most recent celiac support meeting we had a somewhat long discussion on the benefits of ingesting slippery elm bark. Now I take an abundance of alternative, weird-sounding vitamins and supplements, and only recently added slippery elm into the mix. You can buy and ingest it in all forms: teas, throat lozenges, liquid, capsules,....you get the point.

What is it you ask? The slippery elm tree is Native to North America and likes to grow in moist environments, like Florida. The bark of this tree has been long used as an alternative medicine. The sap from the tree has been used for healing skin conditions, such as cuts, burns, and bug bites, and the bark from the tree can be ingested to help with inflammatory issues.
Only recently did I realize that it is the second ingredient listed in one of my favorite sick-time teas: Throat Coat. You'll notice if you ever drink it as a straight tea, the longer you let it sit the more of a slightly slimy consistency it will take on. In fact, This same slick, slightly mucus-like consistency will occur inside your body. The bark creates an extra layer of protection, if you will, along the digestive track to help ensure smooth sailing. This can be a great thing for people who's digestive tracks need a little extra help, such as people with IBS, Crohn's, Ulcerative Colitis, and Celiac Disease. In that regard slippery elm somewhat mimics what prescription drugs like Asacol do. From what I can find there has not been any official research done on slippery elm and Celiac disease, however the community seems to agree that it is beneficial.

Keeping all of this in mind you can see why it might also be beneficial if you have a sore, scratchy throat, to suck on a lozenge with slippery elm as an ingredient.

So next time you accidentally get gluten in your diet I suggest trying some slippery elm right away, paired with some probotic drinks, and some apple cider vinegar.

I recommend iherb for all your online needs.

Some good sources about slippery elm can be found here & here

Upcoming Lecture: Nutritionist Christine Craig

On November 15, Christine Craig, a Sacramento-based Nutritionist, will be lecturing on “Don’t Forget the Nutrients” at the local CSA chapter meeting. Previously interviewed by Melanie Weir, owner of Gluten Free Specialty, Christine is not just any run-of-the-mill nutritionist, but focuses on those with gluten-related issues.

With a background in diabetes and nutrition, Christine Craig, MS RD CDE, will be guest lecturing on eating for your whole health. Utilizing her background in nutrition and clinical counseling she empowers patients with knowledge and skills to elicit behavior changes that lead to improved nutrition-related health outcomes. She will cover the difficulty of maintaining basic nutrition while making sure to avoid having gluten in your diet. In addition, she will be discussing the potential for nutrient deficiencies and how to prevent them, calorie and weight management (gain and loss); and ensuring a nutritious diet.

Lecture to be held on Nov 15 @ St. Marks United Methodist Church, 2391 St. Marks Way, Sacramento, CA, from 1:30 to 4:00 pm. The event is free and all are welcome.

Bragg's Apple Cider Vinegar

For about the last three or so years I have been drinking 2 Tbsp of Bragg's Apple Cider Vinegar (ACV) mixed with 1 Tbsp honey. Why you ask? Well my first reason was because it was supposed to flush out my liver, and all the excess fats in my body, thus reducing cellulite. And I generally documented my progress and was amazed with the results. I am a pretty active person and should not have the amount of cellulite that I had in my college years, and noticed from all the females in my family that cellulite is a problem. So after getting over the gagging issue of drinking Bragg's ACV (kind of like a strong shot of alcohol) it's now just part of my daily routine.

Moreover, ACV really seems to help with blotting, and arthritic inflammation. You really should look into the benefits of Bragg's yourself by reading the FAQ on their site, and then research on some medical sites, (such as WebMD), because there certainly is a lot of information out there. I mean $5 a bottle of Bragg seems like a steal of a deal for all the good benefits it seems to have.

Having a Bad Day? Boost your Mood

It’s also important to eat a balanced and varied diet that includes foods packed with mood-boosting nutrients:

Amino acids
Turkey, cheese, chicken, fish, beans, almonds, avocados, bananas, and pumpkin seeds.

Vitamin B6
Beef, tuna, chickpeas, bananas, turkey, and prunes.

Vitamin B12
Clams, oysters, chicken, crab, salmon, turkey, tuna, milk, and eggs.

Folate
Turkey, lentils, pinto beans, chickpeas, spinach, black beans, asparagus, collards, and turnip greens.

Magnesium
Halibut, spinach, barley, pumpkin seeds, beans, and artichokes.

Zinc
Oysters, crab, turkey, lentils, barley, yogurt, and pumpkinseeds.

Vitamin E
Sunflower seeds, almonds, spinach, tomato sauce, turnip greens, hazelnuts, and sweet potatoes.

Omega-3 fats
Salmon, sardines, tuna, walnuts, and flaxseeds.

Read the full article written by Lisa Turner in Natural Solutions Magazine

Mr. Dentist, I Think I'm in Like with You

I would guess almost everyone has an aversion to going to the dentist. With TMJ, Rheumatoid Arthritis, and a super sensitive gag reflex, going to the dentist has never been a pleasant thing. In fact, it's involved quite a bit of pain and agony for both myself and a few hygienists; (I caused one poor woman to get stitches because she wasn't considerate of my needs and I had to close my mouth while her hand was still in it).

Last year I had several decent visits to my husbands' dentist, but now with an insurance change they are out of network, and so I've been on the hunt for a new one. I'm not sure if other people research dentists, but I did and I think I found a good one. I went in for a consultation today and the staff was very nice and friendly. I showed up 15 minutes early and I only waited 5 before they took me back. The dental assistant was very gentle in putting the awkward-shaped x-ray panels into my mouth, and the dental hygienist suggested a special toothpaste for me. When I asked her if she knew if it was gluten free, she happily went and printed a 40 page document about the product and read through it to make sure it was safe. Indeed it was gluten free.

The dentist himself, was very friendly and didn't try to rush through explaining things to me, or made me feel stupid for asking a gazillion and one questions. He was very down-to-earth, and made me feel as comfortable as anyone in the hot-seat can.

The office equipment was very modern, with a TV monitor displaying my patient file. I watched them upload the x-rays right into my file, and then they had this very small camera and took pictures of the inside of my mouth. Then when he was explaining what work I needed done, I could actually see my tooth and what was wrong with it. It was gross, but cool, all at the same time.

In the end, if you're in need of a dentist, I recommend checking out Crown Dentistry in Sacramento. I have scheduled a cleaning and for once I'm not nervous about it. As I drove away from the office I said to myself, "I Think I'm in Like With You," which just happens to be the name for a fun gaming website that allows you to earn points so you can talk to other players, although recently they renamed themselves OMGPOP. I had a like chuckle as I headed home.

Digg This: General Mills & their GF Product Line

I was reading through some articles today and stumbled upon an article that anyone in the food industry or on a gluten free diet should be able to read. General Mills was featured in the Wall Street Journal recently, but since it is a paid site you need a subscription to view the full article. The article discusses how much cheaper it has been to market their new gluten free products, simply because the gluten free community talks and talks loudly about their likes or dislikes of certain gluten free products. It can become a huge game of telephone. General Mills went through at least 75 different experimental formulas before they came up with the flour blend they settled on for their new Betty Crocker Baking Mixes. General Mills plans to release dozens of more products next year, some of which will be gluten free. I wonder what they will be. A gluten free angel food cake mix, or perhaps any entire line of gluten free soups would be nice.

I have submitted this article to Digg, which, because of a special agreement between WSJ and Digg, means you can read the article in full--but only if you're a Digg user. So please, sign up for an account if you don't already have one, digg the story, and spread the word.

For the uninitiated: Digg is a user-submitted social news site, and Diggnation is a weekly video show recapping some of the top stories chosen by Digg founder Kevin Rose, and his good friend Alex Albrecht. Basically, they drink beer while nestled on a couch in their home as they joke around and review the weekly stories. My husband got me hooked on it, and I'm thankful, because they're entertaining yet informative for anyone slightly interested in tech-related news.

Hi. I'm GF; You're NOT.

How do we deal with being gluten free? It will affect all of your relationships: Lunchtime with co-workers, dinner at home with your loved ones, and social events planned around food; holidays, birthday parties, BBQs, family reunions, etc. It's not easy but you must become an advocate of the gluten free lifestyle.

I've heard and read a lot of stories about romantic relationships not working because one person is gluten free and the other is not. Being gluten intolerant, or having celiac, is just part of who someone is and it deserves to be accepted just as you accept a quirky laugh or a weird sense of humor. By being with someone who is gluten free, you too must become an advocate of the gluten free lifestyle, sharing what that means with others. That's the only way it becomes easier.

Eventually your partner will be converted to eating gluten free when they are around you, whether they realize it at first or not. For a long time my husband and I ate separate meals and there was double the meal prep and double the dishes, but slowly he has converted to being gluten free when we're together. Sure, he eats things I can't have when he's out and about, but our house is 99% gluten free--almost everything in the house is something that *I* can eat. The key is trial and error of finding the right products and the right recipes.

I have memories of one of my first job interviews, which were held over lunch, and it would have been rude not to eat, but the food was not safe for me. So what do you do? Risk getting ill or suck it up for the job? I choose to stand up for myself and simply pull out a power bar from my purse. The interviewer raised an eyebrow, but that was that, and in the end I got the job. More recently I recall attending a very large awards dinner and I learned before hand that special diet requests were not accommodated. I found myself sitting in dress slacks next to two very reputable professors, eating dried fruit out of a Ziploc baggy while everyone else ate a fancy four course meal. Again I got an eyebrow raise, but this time it led to an interesting conversation.

My point is you must become an advocate of the gluten free lifestyle, be able to explain it to others in a succinct, easy-to-understand way, and stay up-to date on gluten free research and products. Don't be shy or ashamed of your diet. Then, the eyebrow raises will turn into head nods and others may discover that they themselves might want to consider being gluten free. The more the word spreads about it, the less problematic it will become for you to go out to dinner or have a family get together. More and more places are offering gluten free menus, and more products are being offered because of people spreading the word; there are even specialty markets dedicated to gluten free. Thus if you're new to being gluten free, or you're dating someone who is gluten free, and not sure if you can stick with it, keep at it, because the more of us who spread the word the easier it will be.

Which GF cookbooks fit your cooking style?

There are currently 200+ gluten free cookbooks listed on amazon.com, so the question is which one is right for you. When I first went gluten free I searched the library for gluten free cookbooks and the only ones they had were by Betty Hagman, so I checked them out. After attempting four or five recipes, two or three times each, and still not getting positive results, I was afraid I would never enjoy food again. Since then I have found that Carol Fenster offers the most promising recipes in terms of expectations verses results.

Here's a list of my current go-to cookbooks:

Gluten Free: Quick & Easy
Author: Carol Fenster
This is a good resource book in addition to being a cookbook, as the first 50 pages are all about how to stock your pantry, and how to save time cooking gluten free. This cookbook is setup more like a weekly menu planner as one meal can lead into the other with the leftovers, etc. It has a chapter for each major protein, as well as some breads and desserts, ending with a nice chapter on spice blends. The only downfall is that there are no pictures.

Best Gluten Free Family Cookbook
Author: Donna Washburn & Heather Butt
The authors of this books' main focus is bread, and have a chapter for breads with each recipe appearing twice, once for a bread mixer, and once for a hand mixer. For each recipe there are several tips and ingredient substitute suggestions, and the recipes themselves have fancy titles but are generally simple to make. Moreover, they offer a chapter of recipes for snacks and appetizers, as well as some suggestions for a few holiday meals.

125 Best Gluten Free Recipes
Author: Donna Washburn & Heather Butt
This cookbook is similar to the above, with a majority of bread and muffin recipes, but there are also several pizza recipes, as well as some soup and salad recipes. In addition this cookbook has more involved, elegant desserts, like a raspberry jelly roll. Lastly, this book offers a full page per chapter with suggestions for traveling with gluten intolerance, baking tips, etc. I like that each recipe is on only one page and that you don't have to flip back and forth, and there are a few nice glossy pictures.

Gluten Free: More than 100 Delicious Recipes your Family will Love
Author: Michael Cox
This cookbook is for the entertainer who wants to impress their guests and there are some great glossy pictures for almost every recipe. To give an example of the fancy meals you could make some of the recipes include: eggplant soup, mussels with salsa, polenta gnocchi, pork loin stuffed with pate, and coffee praline mousse. I pretty much only take this cookbook out when relatives are in town or I have the time to make something really fancy.

Cooking Free
Author: Carol Fenster
This is great overall cookbook, with recipes for breakfast, lunch, and dinner, and there's even a chapter for ingredients/condiments, like how to make your own baking powder, mayo, and stocks. There are not any pictures but every time I make something I take a picture of it and tape it into the book. In addition, there is nutritional information for each recipe and next to each recipe title is a picture key dictating if the recipe is gluten free, eye free, dairy free, and/or sugar free.

1,000 GF Recipes
Author: Carol Fenster
This is currently my favorite cookbook. Pretty much if you've ever wanted to make something gluten free this cookbook has a recipe for it. There are a few recipes that are repeats from previous cookbooks by this author but they have been refined. Again there are not any pictures but everything I have made thus far out of this cookbook has turned out, so I don't mind the lack of visual aids. Recipes range from simple to complex, offering something for every kind of cook.

In addition to these cookbooks I would also highly suggest The Gluten Free Bible to anyone who is new to the gluten free diet or is just really curious about it.

Gluten Free Picnic Tips

The summer sizzle is approaching which means picnics and barbecues, and social gathering involving food can be nerve racking for those of us on a gluten free diet. I know I tend to travel with food in my purse, and eating beforehand just makes the actual event sad and lonely. There are individual packets of gluten free soy sauce and gluten free salad dressing available now which does make things slightly easier, but eating only green salad and fruit isn't exactly completely satisfying. I suggest arriving to any gatherings early and offer to help with the food preparation if possible. If you're comfortable enough with the event organizer ask if they could set aside the main protein and bring your own rub with you. In addition, it's been habit for those of us who are gluten free to always bring one dish with us to share, but if others aren't gluten free the question is what to make without spending too much money. My suggestion is pasta salad.

Dressing:
1/2 cup mayonnaise
1/2 Tbsp red wine vinegar
3 Tbsp Oli's Sweet 'n Spicy Sauce (you could attempt to substitute this ingredient with some sugar and hot sauce)
1/4 tsp ground black pepper
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried basil
1/2 tsp dried parsley
1 tsp salt

Salad:
2 cups gluten free pasta (I suggest using the brand bionaturae)
1/2 cup chopped tomatoes
1/4 cup chopped red onion
1/2 cup cucumber, chopped
1/2 cup chopped bell pepper, any color
1/4 cup bacon bits, optional
4 oz cubed cheese, optional

1. Cook pasta according to package directions.
2. Rinse in cold water, and drain.
3. In a large mixing bowl, whisk together dressing ingredients until well blended.
4. Add cooked pasta and vegetables; fold gently until mixed.
5. Chill several hours and stir gently before serving.

Curious about Celiac?

More and more people are becoming curious as to if they might be allergic to corn or gluten, milk or soy, and even some celebrities are jumping on the bandwagon to eating healthy, fresh, or raw. Some might consider the gluten free diet a fad diet since when people hear the word diet they instantly think of a way to loss weight, however a diet is so much more than that. A diet is what's best for your body. The gluten free diet is beneficial for many disorders from arthritis to Parkinson's, and moreover not consuming gluten is currently the only treatment for those with Celiac disease.

Do you think your body can't tolerant wheat/gluten? Have you experienced any of these symptoms?:

• Recurring bloating, gas, or abdominal pain
• Chronic diarrhea or constipation
  
• Weight loss/weight gain
• Unexplained anemia
• Bone or joint pain
• Behavior changes/depression/irritability
• Vitamin K Deficiency
• Fatigue
• Missed menstrual periods
• Canker sores inside the mouth
• Tooth discoloration or loss of enamel

If you said yes to 3 or so of these symptoms or are at all curious about what being gluten free is all about AND live within driving distance of Sacramento, I encourage you to come out to the Gluten Free Vendor Fair being held May 16 from 10-2 at Saint Marks Church, in Fellowship Hall.

Gluten Free Extravaganza

Finally there is going to be an ALL gluten free event right here in Sacramento! The local CeliacSprue Association, chapter #24 , is sponsoring the first all GF vendor fair this May 16. Slowly the phrase "gluten free" is being heard more and more in the media and in random conversation. As someone with Celiac, and a partial owner of a gluten free business, I am super excited to be part of this event.

There will be 30+ vendors sampling their fabulous gluten free products, from local companies like Azna's Bakery and Oli's Products, to more commercialized names such as Kinnikinnick and Glutino. Moreover the 1st 50 people who request a voucher will be able to have a free antibody test thanks to local sponsors. If you're gluten free, know someone who's gluten free, or are just curious about what the big deal with being gluten free is, come on out. For only $1 admission and free parking, this event is worth atleast a pop in! You can buy tickets at Gluten Free Specialty in downtown Sacramento, from Oli's Products at the May Market Fair, or at the door the day of the event.

Where's the Cheddar at?

At the beginning of the week I gave up dairy and I've decided to start having my torrid love affair again, in small quantities, as I sit here now snacking on Mary's gone Crackers Sticks Twigs with cream cheese, which I must say are quite crunchy. They certainly are cracker sticks and not pretzels, but still yummy if you're having a craving for something crunchy. I'll try to stay away from the fried cheese for awhile, but a salad is just not the same without cheese of some kind.

What kind of cheese personality do you have? Take the Quiz.

To the cheese section and beyond!

When I discovered I needed to eat gluten free and that seemed to fix my digestive problems I was quite relieved I did not have to give up dairy as well. I don't drink milk, I drink Almond Breeze, but I do love sour cream and cream cheese, and of course, Cheddar, Mozzarella, Colby, Gouda, Havarti, shredded, sliced, cubed, melted.....you get the point. But lately I have not been feeling so great after consuming dairy, cheese specifically. And I heard an allergen doctor say sometimes things are just temporary and your body needs a break, so I'm going to try really hard not to consume dairy for the week and see how it goes. It's going to be super difficult for me, but I'm going to give it my full effort.