This delicious protein drink powder is the only one I’ve found that I can tolerate. Without rice, soy, gluten, diary, or sugar. AND it actually tastes good. For real. See the label at the bottom of the page!

Recently the facility that our family doctor works for let go of their privileges at our local hospital.  What that meant was, if my children needed to have their doctor see them at the hospital – it couldn’t happen.  While we don’t PLAN to be at the doctor often – sometimes, accidents and events happen that we DON’T plan and the hospital is a necessity.

And for those times.  We wanted to be ready.

So, recently – we switched to a different family doctor.

One we knew that would respect our “less than conventional” way of doing things.

With that, we needed to do “well child visits” to get acquainted with the new office and their practices.  (Ironically, a few days later my son ended up sick – one BIG reason I despise well visit checks!)

At this visit – the children were measured, and weighed and the “medical protocol” was fulfilled with the Obama-care slew of questions that allows for 85% typing and about 15% really listening to the patient.

And then the records were reviewed…  and the vaccination reports were reviewed.  Several of the kids were due for shots.

We declined them all.  15 month shots, we were behind on, the 4-5 year shots before school?  No thanks.  Boosters for the DTaP? or tetanus?  Nope.

To preface this, I will say - I was a big believer in vaccinations.  Our kids always got the most necessary shots, for the most part – on time.

I didn’t question the system.

I heard of people like Jenny McCarthy, who is a huge advocate for autism awareness, and her speculation that vaccinations might have something to do with the rise in autism in this country.  (I thought she was a kook – you know, a quack!)

I ignored it…

My kids didn’t have autism.  (Except a few of them are on the spectrum, and do have social and behavioral disorders)

We were healthy…

No actually.  We were sick most of the time.  Depite having the flu shot every year – we had gotten the flu the past 4 years.

What went wrong?

Vaccinations were important.  I mean come on, the government REQUIRED them to enter school for “our safety”… RIGHT?

Then, I realized I was sick last year…

Then I realized the system is broken… and at best VERY crooked.

The more I learned about the system, and studies, and statistics…

The more I questioned, the more I learned…

Could vaccines be more harmful than helpful… and why?

The answer is yes, and here is why…

Vaccines are meant to create antibodies in our systems - if they create an antibody response, they are considered “effective”.  Unfortunately, as I’ve learned – antibodies don’t always do what they’re supposed to (hence, auto immune responses), and having antibodies from a vaccine doesn’t equal an immunity to a virus or disease, like the medical field promotes.

If that were the case, if vaccines created immunity – we would never need a booster shot.  Right?

That is called - a business.

These vaccines are preserved in solutions which contain many toxins.  They are given to all people – regardless of age, preexisting health conditions or inability to rid their body of toxins.  The range of effects that the preservatives alone can have on a person – are too numerous to count.

You read your food labels – RIGHT?  At least I hope you do.  Can you read a shot label before it’s injected into your child?  You’d be sickened at what is in them.

I considered my own family, and extended family.  I had a niece who began having blood in her stool a week after her MMR shot.  The doctors swore it couldn’t have been from the shot – but there is nothing else it could have been.  Her parents were told it was possibly leukemia, but thankfully later she was diagnosed with ITP instead, which was still serious, but a better diagnosis.  Still the stress was insurmountable for her parents, and the questions ensued for me.

Our 7th child got a second H1N1 shot and had a serious reaction within 15 minutes.

Ever want to feel helpless?  Agree to put a shot into your child, and then realize you can’t get it out – and they’re fading in front of your eyes.  A 12 hour fever of 104+ that wouldn’t budge with any OTC meds was our nightmare.  Truly horrific, and never forgotten.

Then there is our 3rd child who always seemed more lazy than the others.  She was late to stand, late to walk (19 months) and late to talk.  Socially she was different too,  she stopped nursing what seemed like over night – at 9 months… she didn’t understand discipline cues nor simple directions that one might consider common sense.   She didn’t tell me she loved me until age 5, with lots of prompting.  When she was in our local Parents As Teachers program, she met most of her milestones, but Aspergers was discussed.  High functioning autism.

I didn’t want to label my child.  I knew she was smart.

But I also knew, she was different – and we were going to have to work on some coping mechanisms for her future.

Then my next son had similar issues – but different.  Socially he was radically observant, but behavioral he was often short lipped without thinking and out of control with his level of noise and sound making – constantly.  Often unable to control his outbursts.

I noticed early on they comforted one another.  They both enjoyed “spinning” in a movable chair, or just freely in a circle and my husband and I joked…”Spin therapy is soothing to them.”  Neither liked change in plans, and freaked out something was out-of-order in a daily schedule.  Later, when I read on Aspergers, these are all classic signs.

As they’ve aged, and we’ve watched them develop, the differences have been more clear.  While BOTH are very bright – they both clearly have autism spectrum disorders. Removing gluten and dairy has helped them dramatically.  From rashes, to the “head shaking” feeling they said they felt – diet has made a difference, but there are more toxins built up in their systems that we are working on getting OUT through various methods – and we are praying for more improvements for them as well.

As questions swirl about why there is such a rise in autism, and auto immune disease, learning disabilities and cancer in this country… I can’t help but realize that SO many vaccinations given recklessly have played a huge role in this medical nightmare.

Demanding babies are given multiple shots before they leave the hospital, and the amount their given before age 2?  More than the healthiest person could handle.

How about the yearly “flu shot scare” that the media and drug companies promote?  It should be illegal.

True immunity comes from your body actually fighting off something itself.  You’re much better off building your immune system, instead of letting the toxins in a vaccine break your system down.

There is a separate court system just for vaccinations.  Yes.  This is true.  The drug manufacturers also have immunity from lawsuits caused from harm or even DEATH from vaccinations.  Do your research.

If you want to truly think through vaccinations – check out this video.  It’s one of the many that helped educate us about our decision to STOP giving our children shots and work on their immune systems instead.  This site offers books to read on the matter also.

Could you or someone you love have heavy metal poisoning?  Read here.

“But the Lord said to me, “Do not say, ‘I am too young.’

You must go to everyone I send you to and say whatever I command you.

Do not be afraid of them, for I am with you and will rescue you,” declares the Lord.”

Jeremiah 1:7-8

Gluten Free Pizza Crust

It is in the refrigerated section and comes in a two pack. It’s very tasty as a pizza crust or garlic bread which is how I ate it last night~ put some pressed garlic into a tablespoon of olive oil and added some Tuscan Salt and oregano, mixed it all together and spread it on the bread then baked in the oven at 350 for about 10 minutes. Very good.

Another item I have always passed over because it looked too expensive was Manini’s gluten-free bread mix. The other day I realized each bag is enough for 7 or 8 loaves~ that changes the price equation quite a bit! I am very happy I tried it because it is delicious bread and easy to make, all of which is quite good news since I still have five or six loaves to bake up from the bag! The directions call for a loaf pan but I used a pizza pan instead because I wanted as much hard crust as possible, and that worked out fabulously. I definitely recommend trying the mixes, plus they have several to choose from so you can suit different tastes.

One last thought, Earth Day is Monday~ does anyone have any traditions?

Names: Kirsten Berman

Location: Sherman Oaks, California

Tell me a bit about yourself.

As for my occupation, I do a myriad of things. I am the “GlutenFree Gal” and am passionate about reaching optimal health and helping others do the same. I was diagnosed with celiac disease at the end of 2010 and realized the need to enhance understanding about gluten, celiac disease and the hidden wheat lurking in our favorite foods. I help people discover how being gluten-free can fit into their lifestyles, provide one-on-one coaching and consult with local restaurant owners and their staff about cross-contamination. I provide meal plans that fit into specific budgets, create easy recipes and give general knowledge of what gluten-free and celiac-safe means–and the difference between the two. I have made many food mistakes along my celiac/gluten-free journey so I want to help others make better decisions along their own journeys.

Why are you gluten minded?

Before I was diagnosed, I had been slowly getting sick for five years. By 2008, my decline picked up pace. By 2010, I was horribly sick on a daily basis with any or all of the seventeen symptoms that eating gluten created. All I could think about was downing a bottle of pills. No one could diagnose me.

I had had vertigo since 2003 that never went away, general dizziness, extreme fatigue that kept me in bed or on the couch for weeks, migraines, body aches, allergies, cold sores, numbness in my fingers and toes, diarrhea, irritable bowel syndrome, vomiting, negative changes to my attitude, weak hair/nails/teeth and more. I knew I couldn’t live like this but had nowhere and no one to turn to.

How did life change after you stopped eating gluten?

Finally, at the end of 2010, I stumbled upon celiac disease when I joined a diet focus group called Seven Days to Slimdown. The program prepared your meals three times a day and incorporated a daily exercise program. By the end of the week, I felt like a new person and almost all of my symptoms had dissipated. It wasn’t until the dietician explained to me that they had been using a gluten-free diet and advised me to check out celiac.org that I had even heard of such a thing. That diet and celiac.org saved my life. Whenever I get glutened now, it blows me away that I had lived like this every day for so long and reminds me what a strong woman I was and am.

It’s important to know what you put in and on your body. I do anywhere from 10-15 hours of food and environmental research a day and sometimes I wish I didn’t know as much as I do: things companies put in products that are poisonous, toxic or just down right gross and how they try to hide it for financial gain. Through my knowledge, I am able to enlighten those around me.

What is the most challenging part of the gluten-free lifestyle?

I would have to say the most challenging thing about being gluten-free is trying to educate people about the difference between gluten-free and celiac-safe. There are many gluten-free products out there that are not celiac-safe. Gluten free products can contain up to 20ppm gluten. This minute amount of gluten is enough to elicit a reaction in some celiac patients. So, it’s extremely challenging to trust the safety of what I am eating.

Every time I go out to eat, I know that cross-contamination could happen. This is frustrating and scary. Not to mention it doesn’t make dating very easy! Plus, there are new findings coming out all the time about foods that may be problematic for celiac patients such as coffee and mushrooms–two of my favorite things. I almost always cook and eat at home. Again, not so fun on the dating scene.

What is the best thing about being gluten-free?

The best thing is how I feel and how being diagnosed with celiac disease has changed me for the better. I have a new life and new career that I could have never imagined.

Are there any gluten-free websites or resource you value?

To name a few, websites I like include naturalnews.com, celiac.org, julesglutenfree.com, theglutenminded.com and glutendude.com.

What is your favorite gluten-free food/recipe/product?

My favorite food is and will always be french fries! But I love the gluten-free shrimp egg rolls from Feel Good Foods and everything at Rising Hearts Bakery in LA, which is one of the only dedicated gluten-free facilities here.

Do you have any words of wisdom to share with the gluten minded community?

My words of wisdom would be to always, always check labels! If you can’t read labels then ask questions and if your questions can’t be answered then don’t eat it. Until there is a general understanding of the seriousness of this disease, and a distinction is made between gluten-free and celiac-safe, we will remain under the guise of a fad. There is a long road ahead, but I was put on this road for a reason and I am not going anywhere.

My goal as an advocate is to shine light on the cracks in the floor that celiacs fall through daily. Many companies are jumping on the gluten-free bandwagon, but celiacs still cannot eat gluten-free food without the fear of getting sick. I would like to change that through blogging, educating, spreading the word and creating a strong celiac presence so we can speak for ourselves and redefine celiac-safe.

You can find Kirsten at glutenfreegal.com on her Facebook page GlutenFree Guide to Life and on Twitter at @kirsten__berman and @raisevoices.

INGREDIENTS

{This made enough for 4 adults}

10-15 small/medium sized redskin poatoes, washed, chopped small
1 large red onion (or white if you prefer), chopped
1 jar of mild pepper rings
2 packages of Ekrich smoked sausage, sliced in 1/2″ slices
1 head of cauliflower, choppedSalt + Pepper to taste

This recipe is easy peasy, you literally just spray the pan with non-stick spray {or use oil} and throw the chopped ingredients on and bake for about 35-45 minutes at 400°. We made enough to use two cookie sheets. You can also toss the ingredients in EVOO, but we didn’t. It had enough natural juices that it was perfect the way it roasted. Be sure to check on it often and stir. We forgot to check it and it got a little bit crispy.

As a side we made sauted kale with onion and garlic. Throw a bit of EVOO into a medium skillet. Add minced red onion and fresh chopped garlic.

Then add your kale and saute until the kale turns a bright green and starts to get a bit browned/crispy.

Ta-DA! Kale is done!

Enjoy these gluten-free goodies!

QUNIOA STUFFED CAPSICUM

Ingredients:
2 red capsicum
½ teaspoon minced garlic
2 spring onions chopped
Salt & pepper
½ teaspoon dried dill
¼ teaspoon dried thyme
¼ teaspoon dried mint
2 teaspoon dried parsley
1 ½ cups chicken stock
1 cup uncooked quinoa
2 tablespoons lemon juice
Frozen chopped spinach
3 tablespoons crumbled feta cheese

1. Pre-cook the capsicum by baking for around 10 minutes.
2. Saute the garlic and onions
3. Stir in the dry herbs
4. Add chicken stock and boil
5. Lower heat, add quinoa and simmer
6. Stir in the lemon juice and spinach
7. Stir in the feta cheese
8. Season to taste
9. Stuff the mixture into the capsicum and bake for 20 minutes.

Enjoy!

A few weeks ago, I read an article on Jezebel by Elissa Strauss called, “Will everyone please eat gluten? Please? Because you are literally killing me, kind of.”

Strauss was diagnosed with celiac disease 14 years ago when gluten-free living was still on the fringe, before it had risen to the prominent position it enjoys today. A few years ago, when the gluten-free industry began to gain mainstream traction, Strauss was delighted. Finally, gluten-free versions of off-limits foods were now available everywhere.

Yet, the popularity of the gluten-free diet came at a price. Now, her disease was not always taken seriously by servers and cooks at restaurants. Careless food handling led to cross-contamination problems at many establishments.

Strauss points out that the gluten-free diet is not the magic answer to a weight problem. Stuffing yourself with sugary gluten-free cupcakes will not help you look like a supermodel in your bikini. She also asserts that a gluten-free diet may be detrimental to someone without a medical condition that benefits from the elimination of gluten. She claims that it is difficult to eat enough fiber on a gluten-free diet and that the cost of food is outrageous if you go gluten-free.

I had to take a step back and really think about her perspective. Here I am saying the opposite: that a gluten-free lifestyle might be better for everyone. Yet, while Strauss and I may disagree about who might benefit from a life without gluten, I am sympathetic a number of the points she brings up.

Celiac disease needs to be taken seriously. There are many people who are gluten-free because it is trendy, but are terribly uninformed. This can do damage leading to the spread of misinformation and the severity of celiac disease being downplayed. I may advocate gluten-free living, but I would never suggest jumping on the bandwagon before doing your research and understanding why you are making the choices you do.

Case in point, the Today Show recently aired a segment in which they misspelled “celiac” and explained that celiacs can’t have “almost any gluten” and that the disease is “like an allergy.” I was floored. Celiacs suffer from autoimmune disease, not allergy and even microscopic traces of gluten can have horrendous consequences. It is imperative that those in the food industry are properly educated about gluten-free food handling practices and never dismiss the dietary requests of a customer. Such mistakes are not acceptable.

I also agree with Strauss that gluten-free does not necessarily mean healthy. If you switch from gluten-containing junk food to gluten-free junk food, you are not making a better choice. You are simply making a more expensive choice that probably tastes worse.

However, what if Strauss is wrong about gluten being fine for those without an obvious gluten problem? To address her point, you can get plenty of fiber without any grains in your diet if you eat your veggies. In fact, there is evidence to suggest that the fiber in vegetables is beneficial while the fiber in grains can be pretty rough on our digestive tracts. There are also plenty of other reasons why gluten may be doing you harm. And no one is forcing you to spend more money on gluten-free substitutes. You don’t have to pay $12 for gluten-free bread if you don’t want to. You could spend a couple bucks on potatoes instead.

Think about it this way. I recently wrote a post about fats and oils. I explained that vegetable oils are unhealthy due to the chemical processing they undergo and their fatty acid profiles. Imagine that someone has an autoimmune disease that is triggered only by soybean oil. This does not mean that they have exclusive rights to a soybean oil-free diet. I may not have this disease, but I am still doing myself harm by ingesting soybean oil.

Likewise, there is plenty of data out there suggesting that gluten may indeed cause harm to everyone. If the data is true, we are doing a disservice to society to suggest that only those who have the most severe reactions should eliminate gluten.

Overall, the trendiness of the gluten-free diet has increased the availability and quality of gluten-free products and has provided more options for dining out gluten-free. Let’s all fight against the ignorance that often accompanies trends, but let’s not suggest that it is harder to be gluten-free now than it was a decade ago. And most importantly, let’s give everyone the freedom to make the dietary choices they want for whatever reasons they may have.

Gluten intolerances are difficult to diagnosis because of large, systemic inflammation associated with gluten digestion (1,2). In fact, only about 21% of all patients are diagnosed (3). As such, many individuals are presumably gluten-intolerant and would benefit from a gluten-free diet; however, they are never diagnosed. So, how would you know if a gluten-free diet could help?

Markers that individuals might benefit from a gluten-free diet:

1. Family Members and Relatives.

Family members are an incredibly accurate marker of intolerance. If a family member is celiac or gluten-intollerant, especially a brother or sister (4), or if there is a type I diabetic relative (5), one is especially likely to benefit from a gluten-free diet. In addition, if family members have any of the symptoms from an inflammation response listed below, one is likely to benefit from a gluten-free diet. If a family member has celiac, gluten-intolerance, or the symptoms below, a trial gluten-free diet is suggested.

2. Inflammation Response Presented elsewhere in the Body.

Other symptoms of inflammation are crucial markers for gluten-intolerance. Gluten-intolerance is difficult to diagnose, because the symptoms will present in so many different ways. A body-wide inflammation response results from the digestion of gluten in someone with gluten-intolerance. To learn more, read our article, “How is Gluten Digested.” This list of inflammatory derived symptoms has already been correlated with gluten (7):

• Abdominal Pain
• Iron Deficiency* This is the most prevalent symptom associated with gluten-intolerance, outside of the abdomen
• Fatigue
• Dental Enamel Defects
• Dermatologic Defects
• Arthritis
• Vitamin D Deficiency (9)
• Miscarriage
• Infertility (6)
• Neurological, including Parkinson’s, Alzheimer’s and Dementia (8)
• Headaches
• Seizures
• Short Stature
• Fractures
• Osteoporosis

These diseases present in higher rates with celiac patients. The cause of these diseases is not solely gluten, nor are we suggesting this. However, inflammation plays a key role in these diseases, and symptoms will, most likely, lessen if inflammation decreases. Knowing that gluten causes inflammation, lessening gluten intake will lessen the symptoms of these diseases. It would be advised, if you have one, or especially a few, of these symptoms, to do a trial gluten-free diet to see if the severity of any of these symptoms decreases.

3. National Heritage

Just as gluten-intolerance has been observed by families, it also has been observed in increased levels in certain national heritages. European nations, especially Northern Eurpoean countries like the Scandinavian countries, Ireland, and the United Kingdom, all have increased levels of celiac disease (10). There is a rising level of gluten intolerance in Africa, with the highest prevalence of Celiac disease in North Africa (11). If your national heritage is from a Northern European or Northern African descent, you are much more likely to have gluten intolerance.

4. Try it out

The easiest way to determine if a gluten-free diet would help would be to remove grains from the diet. Why grains? Read our article: “What is Gliadin?” Nearly all grains contain gluten, or a structurally similar protein matrix, and gliadin is the significant portion of gluten that causes gluten-intolerance symptoms.

We hope you have found this helpful. If you have any questions about gluten, gluten-sensitivities, or gluten intolerance, please let us know! We are here to help!

References:

1. Diagnosis: Celiac Disease.

2. Prevalence of Celiac Disease.

3. Gluten-Diagnosis.

4. Predictors of Family Risk for Celiac Disease. 

5. Relationship between Type I diabetes and Celiac. 

6. Celiac Disease and Infertility.

7. Gluten Intolerance, Celiac Disease, and Extra-Intestinal Symptoms.

8. Transglutaminases, Neurological Diseases, and Celiac Disease. 

9. Ricket’s, Vitamin D Deficiency, and Celiac Disesase. 

10. Prevalence of Celiac Disease

11. Rise of Celiac Disease in Populations

I haven’t written much lately.  Life got busy.  My stomach started acting up again.  I had my first “semi-official” allergy testing.  I found out I was allergic or hypersensitive to foods I never would’ve guessed.  I also found out my body still wasn’t absorbing many of the necessary vitamins and nutrients it needed, all because of my food sensitivities.  So I decided to go back to the basics when it came to my health.

My wonderful sister-in-law has been praising the benefits of homemade bread from freshly-milled flour.  Then I heard the testimony of Sue Becker from Bread Beckers and I felt led to start making my own bread.  The benefit of fresh flours is that it still retains the nutrients it’s intended to give our bodies.  However, those nutrients start to break down over time, and by the time you buy a loaf at the store, any benefit of eating it is lost.

Now, this is a big deal for me because I’m from the North – carbs are my crutch.  I have to eat a filling, hearty bread-y breakfast each morning or I can’t function.  So my plan was to replace the store-bought GF bagels with this bread, which was touted as providing vitamins and nutrients that store-bought bread couldn’t offer.

It was good!  And it came out with a crispy crust and soft center.  The taste was a little different, but it was different because it had taste!  Half the breads on the store shelves aren’t any better than two slices of cardboard, holding your sandwich together.

And before you balk and say you don’t have time to make bread, just take a day over the weekend and make a loaf or two, freeze the other until you need it.  My breadmaker even does most of the work.  You could even mix the flour ingredients into a larger container and scoop out just what you need.

And as a testimony to its goodness, I gave half a loaf to my next-door neighbor and she ate it up within two days.

I originally found this recipe here and have also taken some suggestions from the Bread Beckers cookbook.  With my adaptations, here’s my own recipe:

Christine’s Gluten-Free Bread

Yield: 1 loaf

Ingredients:

• 1 cup sorghum flour
• 1 cup garbanzo/fava bean flour
• 1/2 cup potato starch
• 1/3 cup tapioca starch
• 2 1/4 tsp xanthan gum
• 1 Tb sucanat (or you could use an unrefined sugar)
• 1 1/4 tsp kosher salt
• 1 packet of instant yeast
• 1 1/4 cup warm water
• 2 large eggs at room temperature
• 1/4 cup coconut oil
• 1 tsp apple cider vinegar

Bread machine instructions:

Add wet ingredients into machine first, then add dry ingredients, except yeast.  Make a small hole in the top of the dry ingredients and add the yeast (you don’t want the yeast to get wet too early in the process).  Choose the instabread setting, which offers a shorter rising time (too much rising time will give you too dense of a loaf).

Oven instructions:

Preheat oven to 350 degrees.  Prepare a loaf pan with cooking spray on the bottom only.

Whisk together the flour blend, xanthan gum, sucanat and instant yeast.  Set aside.

Mix together the water, eggs, coconut oil and vinegar with a hand mixer or stand mixer fitted with the paddle attachment.  Add the dry ingredients except the salt and mix on low until well mixed.  Mix for another minute on medium.  Turn off, add the salt, and mix for 2 mins more.

Add the batter to the prepared load pan.  Place in a warm spot to let it rise for about an hour.  Make sure not to let it rise more than double its size or it may collapse in the oven.

Bake for 45-55 mins, or until the top is golden brown.  The crust should sound hollow when you tap it.  Let cool in the pan for 5 mins and then turn out onto a wire rack.

To store, keep it in the refrigerator in a Ziploc bag.  Freeze any extras until you’re ready to enjoy.

Gluten be gone!

So I have had the blood test for Coeliac serology and the result was negative. My doctor tells me you can’t get a false positive but you can get a false negative so considering my symptoms she recommends that I have the biopsy to rule out Coeliac disease.

I am already due to have an endoscopy and colonoscopy to investigate my low iron levels so I will get it done at the same time.

Whatever the results I know that gluten is not my friend and I will be spending the rest of my life on a gluten free diet.

The one on the left is my egg free fail. I don’t understand what went wrong, but the fudge started to boil while in the oven.

Here’s the recipe for the successful fudge(the one on the right):

• 1/2 stick of butter (Lactose intolerant: use 1 tbsp oil)
• 1 cup sugar
• 1/2 cup GF all purpose flour
• 1/4 tsp baking soda
• 1/4 cup cocoa powder

Directions: Grease and flour the pain. Preheat at 350 F. Bake for 20 minutes exactly, don’t leave it in longer or it won’t have the consistency of fudge anymore.Sorry for the ugly looking holes in the cake, but I wanted to make sure that the fudge has the right consistency.

Happy Saturday everyone!

]]> http://livingwithceliacblog.wordpress.com/2013/04/13/risky-behavior-eating-out-gluten-free-style/ Sat, 13 Apr 2013 00:47:35 +0000 Lauren http://livingwithceliacblog.wordpress.com/2013/04/13/risky-behavior-eating-out-gluten-free-style/ I recently had a job interview early in the morning.  On my way home, I decided to stop at Starbucks to get a drink because (one) it was early in the morning, and (two) I just had to sit there and pour my heart into why I am qualified for the position with no guarantee that I will get the job.

As I was standing in line at Starbucks, I thought of something: how do I know I won’t get sick from what I order?  I tried looking up “Starbucks gluten-free” on my phone, but nothing definitive came up as to whether or not the drinks at Starbucks were gluten-free.  The majority of the search results were articles and posts written by people describing their reactions to when they ordered a drink at Starbucks.

I was left with a choice: to play it safe and skip the hot chocolate; or to risk it and see how I react.  I chose to risk it, and thankfully I did not have a reaction.  But my Starbucks moment made me realize that every time I eat out, order take-out, heck even go for an ice cream, I risk exposure to gluten (unless the place has a dedicated surface which they use only for gluten-free, dedicated equipment and tools for preparing gluten-free items…you know, actually takes the proper, proper precautions to avoid cross-contamination).  It is a constant game of “Let’s See How Lauren Reacts” to see if I am able to enjoy something to eat or drink without suffering the consequences of hidden gluten or cross-contamination.

It shouldn’t be like this for people with Celiac Disease or gluten intolerance/sensitivity.  We shouldn’t have to constantly worry every time we go out that we could end up sick.  If I accidentally ingest gluten, there is nothing I can take to help; instead, I have to endure the pain, the bloating, the fatigue, the general crappiness until my body stops attacking itself.  There are no over the counter medicines, no prescriptions, nothing that can help calm my symptoms.  If my symptoms were ever severe enough that I had to go to a hospital, except for fluids there is nothing at the hospital they can give me to make the attack stop.

It’s trial and error.  Except if it’s error, I end up doing damage to my system.

Anyway, so, I talk to a Customer Service Rep whom I think said her name was Lori and she asks me for the bar code #.  I’d already told her I threw the main box away but I tell her again and she says, “Well, that’s a problem since the ingredients are listed on the box.” She goes on to say that their products are mainly gluten-free but cannot be guaranteed gluten-free because they are made in a facility that processes wheat and other items that contain gluten; so she recommends if anyone has a gluten allergy or sensitivity to throw the product away.  I’m like, “What?, I don’t have the box and you don’t have a list of the ingredients in this product of Lemonade?”  (That didn’t make sense to me at all.) and she says, “No, because of the date on the batch. You need the ingredients of the specific date of the batches.”  Needless to say, after that call, I did not throw the Lemonade away (I had like 9 pouches left, but I did give them to a neighbor after asking if her children drank the stuff.

I do find it very odd that the ingredients may be different depending on the date of the batches.  I just think the Customer Service girl was going by the information on the internet which was the same thing I did, and did not have the box handy..in which case. She was no real help at all.  Needless to say, if you are gluten-intolerant or gluten-sensitive. I would stay away from that stuff.

Name: Jessica Ivaska

Location: Honolulu, Hawaii

Tell me a bit about yourself.

I am a writer and graphic designer who focuses on marketing in the not-for-profit industry and also dabbles in a few others industries. I run my own company, Colvos Creative. I have done a bit of food writing and am a runner who has completed two full marathons as well as several half-marathons.

Why are you gluten minded?

Tummy troubles! I have a very finicky digestive system that doesn’t seem to like gluten as well as a host of other things. My biggest challenge right now is actually yeast. This includes anything aged or fermented and even sugars of all types.

I had several tests with a gastroenterologist right out of college, one of which was a celiac blood test. The blood test came back positive for antibodies so I was scheduled for an endoscopy. The endoscopy came back clear so I was told I didn’t have celiac and to keep eating gluten as much as I wanted.

With several other health issues building over the next few years and my stomach continuing to give me trouble, I went to a naturopath and discovered I was intolerant to gluten and several other foods. I cut them out and began feeling better and some of my other health problems also improved. Unfortunately, I still have issues to this day, but gluten makes things even worse.

I’m currently working with someone going to school to be a nutritional therapist. So, over the past few weeks, I’ve changed my diet again. I’m off all grains, nuts and seeds in an effort to heal my stomach. It’s been helping already! I had actually tried eating grain-free in the past, but compensated with lots of nuts. It took someone who really knows about food and digestion to help me. I’m learning a lot!

How long have you been gluten-free?

Four years.

How did life change after you stopped eating gluten?

Eating became more challenging. In addition to gluten, I react to eggs and yeast so baking is interesting and eating out is hard. I began experimenting a lot and my husband likes to say I turned our kitchen into a science lab!

One of the biggest changes was a drop in my blood pressure. For no apparent reason, I was diagnosed with high blood pressure when I was around 27 or 28. I was healthy, young and at a normal weight, but had crazy high blood pressure. After I changed my diet, my blood pressure dropped allowing me to cut back on my medication. I still took medication for several years but no longer need it today!

What is the most challenging part of the gluten-free lifestyle?

Eating away from home and finding variety. Eating at other people’s homes and trying to explain all my food intolerances makes me feel like a burden. I get bored easily and in Hawaii it’s challenging to find gluten-free products that are freshly made–Seattle, my hometown, has many more options.

Are there any gluten-free resources that you value?

I don’t rely on any particular website. I mainly search for recipes that come to mind, go with whatever I can find and tweak as necessary. Pinterest is helpful for that!

What is your favorite gluten-free recipe?

One doesn’t come to mind…I end up doing a lot of cooking from scratch. When we lived in Seattle, I loved Flying Apron Bakery! I’ve also done some gluten-free recipes for The Local Dish.

Do you have any words of wisdom to share with the gluten minded community?

Know what you react to and the ingredient names of it–there are many! And don’t think “it might be ok, I’ll try it.”  That has gotten me into trouble more than once.

The difference between hearing and listening to our bodies is as clear as night and day. My husband’s way of dealing with pain is a great example. He was in a bicycle accident several years ago. When I got to the emergency room where he was taken, I heard him having harsh words with the nurse because he did not want any pain meds. The nurse kept insisting and my husband held his ground. His final statement on the matter has been a continual reason why he will never take pain meds “I need to know what my body is doing, pain meds cover up what’s going on inside of me.”

Do we know what our bodies are doing?

Can we HEAR what they’re  saying?

This brings me to another point of hearing what our bodies are saying. For two years now my husband and I have been trying to get rid of all the wheat from our diet, because it’s so genetically modified and because my husband has a gluten intolerance. So I did some research and found that spelt flour is not as modified and people who are gluten intolerant can sometimes do fine on it. So I used spelt flour in everything and played around with alternative flours (tapioca, brown rice, and garbanzo bean).  About a month ago I stopped using the spelt altogether and just used the tapioca, brown rice, and garbanzo bean. Something wonderful has happened with my husband’s health issues. They’ve gone away. My husband heard what his body was saying every time he would eat something that had gluten in it. He was able to listen to what he heard his body tell him. Yesterday while eating my cornbread, made with garbanzo bean flour, he said “He has no problem eating this way, and he feels so much better.”

If you smoke and you’re constantly sick with respiratory problems (colds, flues, sinus infections), your body is screaming, “Can you HEAR me now?” Don’t wait until you have lung cancer, emphysema, or COPD to listen to it.  HEAR what your body is saying now.

If you’re having scaly or blotchy skin issues, your body is trying to tell you that you have a food allergy or sensitivity. Hear what your body is saying instead of trying to cover up the problem with lotions and makeup.

Instead of running to the medicine cabinet to get rid of every discomfort like heart burn, a headache, a skin rash, etc; learn to listen to what your body is trying to tell you. Each of these discomforts come up as a warning sign that your body is telling you that something is amiss. If you’re constantly covering up the discomforts of life, you stop yourself from hearing what your body is saying. It’s like ignoring a blaring smoke alarm. You wouldn’t ignore a blaring smoke alarm at work, school, or in your own home; you would do whatever was necessary to find out where the smoke was coming from.

Then stop ignoring the alarm your body is blaring!

Can You HEAR Me Now?

Click here for another way your body sends signals to you.

]]> http://threefecta.com/2013/04/11/gluten-free-bananachocolate-chip-muffins/ Thu, 11 Apr 2013 14:03:51 +0000 Marci http://threefecta.com/2013/04/11/gluten-free-bananachocolate-chip-muffins/ I like to lovingly refer to our household as “The Bubble”.  My husband is allergic to all poultry and egg yolk except when it is in baked goods.  My daughter is lactose intolerant and I have gluten and lactose intolerance.  So, meal planning and preparation is ALWAYS an adventure.

Since I am the one who mainly does the grocery shopping, meal planning and prep, I try to make my life as simple as possible and stick with foods you find in their natural state.  When we do need food items that are not naturally grown, I look for the least processed foods and try my hardest to stay away from gluten containing products.   So, it was in this vain that I found myself searching for some healthy snack and breakfast options.  In my quest, I stumbled across “Cooking for the Specific Carbohydrate Diet” by Erica Kerwien.  This book contains recipes that are sugar-free, gluten-free and grain-free.  I was stoked!!!

Since I have been sick the past few days I haven’t had the energy to cook or bake much.  However, my new cookbook was laying on the kitchen counter anticipating my return.  Yesterday, I had enough energy to use the Banana Bread recipe as a template for MY modified Gluten-Free Banana/Chocolate Chip Muffins.  Muffins are much more enjoyable to my young children than a loaf of bread.

Gluten Free Banana Chocolate Chip Muffins

The recipe in the book called for olive oil so I chose to use a Blood Orange Olive Oil that I purchased at my local specialty olive oil and balsamic vinegar store, Con’ Olio.  I knew this olive oil would give a nice citrus essence to the muffin.  I also added a handful of good quality dark chocolate chips and white chocolate chips to the batter since I knew my children would enjoy the surprise.

Gluten Free Banana/Chocolate Chip Muffins

Ingredients:

3/4 teaspoon baking soda

1/2 teaspoon sea salt

3/4 cup almond flour

1/4 cup coconut flour

2 tablespoons olive oil or any other type of cooking oil (I used blood orange olive oil)

3 eggs

2 very ripe bananas, mashed (about 1 cup)

1/4 cup honey (I used a local honey, Round Rock Honey)

Handful of white chocolate/dark chocolate chips (optional)

1. Preheat Oven to 350°F/175°C.  Line muffin pan with paper liners or grease pan.
2. Using a whisk (fork is a good stand in), blend “dry” ingredients (baking soda, salt and flours) in a medium mixing bowl.
3. In a separate bowl, mix “wet” ingredients together (oil, eggs, mashed bananas, and honey).  Add the combined “wet” ingredients to the “dry” ingredients.  To make sure the batter is thoroughly blended, use an electric mixture.
   

   Combined Ingredients

4. Stir in chocolate chips.
5. Using a 1/4 cup measuring cup or a small ice cream scooper,  fill muffin cups to 1/2 to 2/3 full.  This recipe was enough to fill 10 cups of my muffin pan.  I filled the other 2 cups with water measured to the same level so that the muffins would evenly brown in the oven.
6. Bake for 20 minutes, or until sides and top are browned and toothpick inserted in the middle of the muffins comes out clean.
   

   fresh from the oven

7. Let cool in the pan for 5 minutes and then transfer to cooling rack to finish cooling.
   

   Cooling

8. To store, cover and refrigerate for up to a week (if they last that long) or freeze for up to a month

These muffins are great warmed up and topped with a little coconut butter, real butter, almond butter or even a drizzle of olive oil.  Serve with a warm cup of hot chocolate, tea or coffee and a side of fruit.  

My children loved them as their after school snack and again for breakfast this morning.

Enjoy!

~Marci

As we have already observed in the articles “What is Gluten” and “How is Gluten Digested,” some people do not wish to consume gluten. The question which generally arises is then, “Why would you ever do that?”

In response, there are two broad categories of gluten-free: those who have clinical celiac disease, and those who are gluten-sensitive.

Celiac Disease

Celiac Disease is an autoimmune disease. This means, the body mounts an immune response against itself (1).

In celiac disease, the body produces antibodies against the enzyme, named tissue transglutaminase (2), in the small intestine that digests gliadin, a component of gluten (see our article: “What is Gliadin?”).

This response creates  inflammation primarily localized in the small intestine. The initial inflammation in the small intestine causes large scale systemic inflammation, which leads to the other broad, non-specific symptoms of celiac disease (3).

The key marker for Celiac Disease is abnormal small intestine villa formation, which leads to a “leaky gut (4).”

Celiac disease is difficult to diagnosis without a small intestine exam because the symptoms vary largely between patients as it is primarily an inflammatory response (6, 7).

About 1% of the world’s population has diagnosed celiac disease (8, 9), which accounts for at least 70 million people (10), and is highest in Northern Europe with an average of 6.2% of the population frequency (9).

Gluten-Sensitivity

Gluten-sensitivity, on the other hand, is a less severe inflammatory response than Celiac Disease. It is sometimes called sub-clinical celiac, silent celiac disease, or gluten-intolerance (5), but occurs very similarly to Celiac Disease. In fact, it seems to be a continuum with Celiac Disease, and just a predecessor of something more severe.

Generally, in a gluten-sensitive individual, the normal digestive protein enzymes are unable to keep up with the amount of difficult to digest gliadin in the gut, and this imbalance creates inflammation. Gluten-sensitivity is frequently masked as other inflammatory symptoms (11).

So, what is the difference between Celiac Disease and Gluten Sensitivity? Celiac Disease has been diagnosed through a small intestine biopsy and has observed villi atrophy.  On the other hand, gluten sensitive individuals have not had clincal confirmation of villi atrophy but still have symptom relief through a gluten-free diet.

1. John Hopkins University, Autoimmune Disease

2. What does Tissue Transglutmainase do?

3. What are the Symptoms of Celiac Disease?

4. Intestinal Permeability.

5. Subclinical Celiac and it’s symptoms.

6. Celiac Disease-How to Handle a Clinical Chameleon.

7. Celiac Disease and Gastroesphogeal Reflux, Clinical Chameleon Relations.

8. Celiac Disease in the US.

9. Celiac Disease around the world.

10. World Population.

11. Diagnosing Celiac Disease is often missed.