Thursday, July 2, 2015

Ben & Jerry's is Adding Non-Dairy Choices!

Well, so much for surprises! So many of our fans have been asking us to carry a non-dairy product, we couldn’t keep the secret anymore. We can now confirm that it’s true, we are working on non-dairy flavors, and we hope to have them available in the United States next year. Well, that is, if we don't eat them all ourselves first. Some might ask, “why not now?” (Yes, we've seen your tweets!) The answer is, we've been working on this for quite a while, and want to make sure these flavors live up to what Ben & Jerry's is known for: enormous chunks, delicious swirls and a commitment to values-led ingredient sourcing. Our Flavor Gurus have been hard at work to ensure they do, which includes lots of taste testing! Sorry, but that’s all we can share for now. They say good things come to those who wait, but in the meantime sign up below to get the latest updates on this project and details on when these non-dairy flavors will be coming to a freezer near you.
Peace, Love & Ice Cream
Ben & Jerry's

Make sure you read the labels on all the flavors, some are gluten free and some are NOT!!!

Cooler Fare for Summer

Fresh Asian Cucumber Spring Rolls
Makes 6 to 8 rolls
Ingredients: (use organic)
1/3 cup almond butter
½ Tablespoon grated ginger
2 Tablespoons lemon juice
½ teaspoon + ¼ teaspoon high-quality sea salt, divided
2 Tablespoons raw coconut nectar or maple syrup
¼ cup raw macadamia nuts, pulsed in a food processor (Retain some texture and do not overprocess into a fine powder. Pine nuts or cashews are okay as a backup option if you can’t source macadamia nuts.)
¾ Tablespoon sesame oil
2 organic cucumbers, English hothouse or long garden varieties
a few handfuls of clover sprouts
1 cup julienned carrots
Directions:
Put the almond butter, ginger, lemon juice, ½ teaspoon sea salt and coconut nectar or maple syrup in a blender and process until smooth. Pour contents of the blender in a bowl and set aside. If you don’t have a great blender, you can easily whisk the ingredients together. Pulse the macadamia nuts in a food processor and add to a small bowl. Mix in the sesame oil and remaining sea salt, and set aside. With a mandolin, slice the cucumbers into very thin, long strips. If you have a steady hand, you can try doing it by hand with your knife, but it is rather difficult to keep them thin and as long as the cucumber. To assemble the rolls, add a bit of the almond butter mixture about one-third of the way up the cucumber slice, and top with a little bit of the macadamia nut mixture. Next, add a trace of sprouts and carrots, and roll carefully all the way up. Place on a tray with the folded edge firmly down. You may have to slightly break the outer part of the cucumber so that the roll doesn’t unravel.
Note: If you are slicing the cucumbers by hand and they are not super thin, it can be helpful to soak them in about 3 Tablespoons of lemon juice overnight, to help soften them up for rolling.
Recipe courtesy of Kimberly Snyder, C.N. author of The Beauty Detox Foods

Monday, June 29, 2015

A Healthier Snack

How about trying something other than potato chips? Beanitos Bean Chips are chips that are made from whole beans and are packed with hearty doses of fiber and protein. Many bean-chip brands use non-GMO foods, heart-smart oils and no artificial ingredients- as well as less sodium than most snack chips. I have tried them and love them, plus they are certified gluten free! I also suggest trying Beanfields brand too.

3 Foods for Better Sleep

Tart Cherry Juice - Studies have shown that drinking two glasses of tart cherry juice per day may raise sleep quality and quantity. (sleep enhancers: antioxidants, melatonin.)
Kiwi - Researchers in Taiwan found that people who ate two kiwifruit one hour before bedtime fell asleep faster and stayed asleep longer. (sleep enhancers: antioxidants, serotonin.)
Fish - Tuna, salmon and halibut have high doses of omega-3 fatty acids and B-complex vitamins which help produce tryptophan and melatonin in the brain. Try to have at least two 4-ounce servings per week. (sleep enhancers: omega-3s, B vitamins.)
-Natural Choices Magazine, Summer 2015

Wednesday, June 24, 2015

Barbecue

Our next gluten free support meeting will be on August 15th.
Please come join us for a yummy barbecue with all the fixin's.
Stay tuned for more information.
Thank you for your support and have a great summer!

Gluten, Candida and Leaky Gut


Extraordinary Health News

Leaky gut syndrome is also known as intestinal permeability due to the idea that unhealthy bacteria and other toxins pass through a permeable intestinal lining and into the bloodstream and body, wreaking health havoc. And while it may be called “leaky gut,” the symptoms can be in other areas than the gut, since toxins are allowed to circulate bodywide. Up until recently, leaky gut was not given the credence it was due, but newer research shows that it is a definite force to be reckoned with, and may also be the cause of or tied to several diseases and disorders, including irritable bowel syndrome; inflammatory bowel disease; rheumatoid arthritis; asthma; eczema; psoriasis; chronic fatigue syndrome; kidney disease; diabetes; depression; heart failure and more.
Leaky gut syndrome is so real, that there is even a test for it—a test developed in the 1980s by UCLA researchers seeking to understand what caused Crohn’s disease, an inflammatory bowel disease. The researchers found that leaky gut came before the inflammation, leading the researchers to believe that the gut leakiness played a key role in the disease development. Likewise, there are over 10,000 articles related to intestinal permeability.
And now we understand even more about how leaky gut occurs. Harvard celiac researcher, Alessio Fasano, M.D., discovered that our bodies produce a protein called Zonulin that functions to “unzip” the tight junctions that seal up our intestinal lining—leading to leaky gut. It’s not determined what all causes the release of Zonulin, but gluten and unhealthy bacteria can do it, leading to unzipped tight junctions and leaky gut. Add that to genetic factors or predispositions, and you’re looking at the perfect storm set for leaky gut. Dr. Fasano writes, “I firmly believe that without the loss of the intestinal barrier, it is difficult to understand how autoimmune diseases would develop.”
Fasano and other doctors have gone so far as to say that gut health should be their main objective in medicine. That makes sense, too, since Hippocrates, known as the Father of Medicine, said that all disease begins in the gut—a statement he made over 2,000 years ago.
Now let’s discuss the effects of gluten and Candida on the gut. For starters, some people find it difficult or impossible to properly digest gluten. If the gut isn’t healthy, then gluten proteins can damage the intestinal tract—causing inflammation and irritation, leading to leaky gut. What happens is the intestinal villi are damaged or destroyed. That’s a problem, too, because the villi are tiny hair-like projections along the epithelial lining of the intestinal wall which function to help our bodies absorb the nutrients and fats it needs.
When the villi are damaged or destroyed, then the gut gets “leaky” and also attracts Candida albicans, a fungus, as well as unhealthy bacteria, leading to further permeability of the gut as well as more inflammation and more damage. Over time, the walls of the intestinal tract become so “leaky” or permeable that unhealthy bacteria and other toxins can enter the bloodstream where they then circulate bodywide. The villi aren’t the only things damaged in the gut, though. The cells that make up lining of the intestinal wall can take a hit, too. These cells are usually bound tightly together, making up what’s called “tight junctions,” which we mentioned earlier. But when gluten comes on the scene, it loosens up those tight junctions, allowing undigested food particles, parasites, unhealthy bacteria, fungi and other toxins into the bloodstream as well.
Even for those with a healthy gut who are genetically predisposed to celiac disease, eating gluten even in minute amounts can damage their intestinal lining, leading to making it more susceptible to Candida, unhealthy bacteria and to developing leaky gut. For them, no amount of gluten is safe.
Interestingly, a protein called HWP-1 found in Candida is nearly identical to two gluten proteins named alpha gliadin and gamma-gliadin—proteins known to stimulate immune cell responses in those with celiac disease. In short, Candida has the same protein sequence as gluten and may also be a trigger for celiac disease.
Of course, Candida overgrowth degrades the intestinal walls, too, and also grows filaments, or tentacles, that “drill” into the gut lining and grow in the gut wall. Candida also feeds on sugar and the standard American diet is packed with sugar—giving Candida an almost never-ending source of food to feed its growth.
Leaky gut—it’s real and can cause a lot of damage. So, avoid possible triggers, including gluten and Candida.

Tuesday, June 23, 2015

Our Last Meeting

Whether traveling by sea, air or land, Catherine Trahin, who has traveled extensively, gave helpful travel tips and suggestions at last Saturday's monthly meeting.  The Gluten Free Support Group of Southwest Washington is taking July off.  Our August meeting, will be a barbecue.  More news later.  We look forward to seeing you on August 15.