Monday, October 5, 2015

Jennifer's Way Bakery NYC

I'm sick of it! Pls use your voice to say NO MORE!
Dear Cheerios
How many of us did you get sick? Do you even know or care? Forget about the immediate headaches, pains, throwing up, diarrhea and then some. What about the fact that you KILLED villi in our guts that takes nutrients from food to then FEED us and keep us ALIVE!!!! Is money that important to you? How do you sleep at night?
You were happily handing out poison to young children and sick suffering adults this weekend at a GLUTEN FREE EXPO!?? How on earth do these big companies live with them selves? I'll tell you how, very comfortably. In there nice comfy mansions and don't give a damn about the people you are hurting some maybe fatally? What will it take for this to stop? one of these companies to KILL someone. And you big companies are the ones keeping brands like mine who actually give a damn about people and what they are eating off the shelves? Only recourse we have folks is to STOP BUYiNG the crap and making them money our lives and lives of our children depend on it. Demand better in your stores and demand better for what's on your table. Do NOT be lied to any longer!
A pissed off celiac and concerned human being
Jennifer Esposito…/general-mills-recalls-cheerios-for-al

CNN Reports

General Mills is recalling 1.8 million boxes of Cheerios labeled "gluten free" that may contain wheat.

The company said in a press release Monday that issues offloading flour at its facility in Lodi, California may have caused the contamination, and affects four days worth of the factory's production.
General Mills ordered boxes still at warehouses and on store shelves to be returned and is asking customers with wheat allergies to call the company at 1-800-775-8370.
Company spokesperson Kirsite Foster said, "[T]here have been reports of illness by consumers online. Two complaints of illness have been reported directly to General Mills related to the affected products."
The company is in the process of converting five Cheerio varieties to gluten free, and this recall affects Honey Nut Cheerios and classic Cheerios in the yellow box. To determine if their cereal is affected, customers can check the "better if used by" codes of the affected boxes listed here.

Sunday, October 4, 2015

The 5 Best New Gluten-free Breads

1. Against the Grain Gourmet Lebanese-Style Pita Bread
Your falafel, hummus, or gyro plate finally got its pita back. Tapioca starch keeps these things light, while buckwheat flour adds substance and a wheatlike flavor.
Nutrition (per pita): 180 calories, 3 g protein, 2 g fiber, less than 1 g sugar, 4 g fat, 33 g carbs
Taste and texture: Light, thin, and chewy
Get 'em: $9.99 for 6 pitas,
MORE: Coming Soon: Gluten-Free Wheat Bread?
2. Trader Joe's Gluten-Free Whole Grain Bread
Make a hot or cold sandwich, French toast, bread crumbs, you name it. That's what TJ's says you should be doing with its new whole grain bread, made with brown rice flour, whole grain teff, whole grain amaranth, and whole grain sorghum. And the stuff is so good, we're inclined to agree. It really does go with everything.
Nutrition (per slice): 60 calories, 1 g protein, 1 g fiber, 1.5 g sugar, 1 g fat, 12 g carbs
Taste and texture: Light, wholesome, and chewy
Get it: $4.49 per loaf, Trader Joe's stores

3. Canyon Bakehouse Bagels
GF eaters have long pined for a bagel option that doesn't have the texture of a hockey puck. And Canyon Bakehouse's latest offerings—available in plain and everything flavors—totally deliver.
Nutrition (per bagel): 250 calories, 3 g protein, 3 g fiber, 3 g sugar, 7 g fat, 45 g carbs
Taste and texture: Dense and chewy—exactly like a bagel should be
Get 'em: $5 for 4 bagels,

4. Rudi's Bakery Gluten-Free Ciabatta Rolls
Stash these petite heat-and-serve rolls in your freezer for impromptu Italian nights. The plain variety is delicious on its own, but the rosemary–olive oil flavor is even better.
Nutrition (per roll): 70 calories, 1 g protein, 0 g fiber, 1 g sugar, 0 g fat, 16 g carbs
Taste and texture: Crusty on the outside, and light and chewy on the inside   
Get 'em: $7.99 for 8 rolls,

MORE: Is There Gluten In That? Find Out In Seconds With This...
5. The Julian Bakery Paleo Bread
Thanks to plenty of protein and fiber from almond and/or coconut flours, Julian Bakery's newest loaves are heftier and more filling than most of the starch-based alternatives out there. And though the bread is made specifically for Paleo eaters, don't worry: It's made in a dedicated gluten-free facility.
Nutrition (per slice of almond bread): 60 calories, 7 g protein, 5 g fiber, 1 g sugar, 3 g fat, 6 g carbs
Taste and texture: Soft, slightly nutty, and best when toasted     
Get it: $8.99 per loaf,

Friday, October 2, 2015


Here are the 10 tips , if you also have some other tips that helped you in the past please remember to share them, it means you care!
1. Rest. – Your body will be using all the energy to fight gluten off, so don’t waste your energy on anything else. Get extra sleep.
2. Drink water. – It will keep you hydrated if you are having diarrhea or vomiting. Some sips of coconut water will replenish electrolytes.  Water will also help your body flush out toxins.
3. Drink bone broth. – high in amino acids glycine and proline, which are anti-inflammatory. They will heal the mucosal lining of the digestive tract.
4. Eliminate allergenic food. – You might have a cross reaction to them. Avoiding all the grains and dairy would be a good choice.
5. Juicing – You probably won’t feel like eating, so stick to the juices since they are easily digested. Use fresh ingredients and lots of greens!
6. Take digestive enzymes. – These enzymes help digest gluten to break it down so they will reduce the level of reactive gliadin and gluten proteins in a meal. There are many reviews of celiac people saying they work and others say they don’t, so talk to your doctor before taking any enzyme complex.
7. Add probiotics. – They help balance your gut flora. If you already take them daily, Dr. Amy Myers from the website My Body Green advises her patients to double the dose after a week of being “glutened”.
8. Castor oil pack. – If you are having joint pain and your stomach hurts, this ancient oil can help relieve pain.
9. Activated Charcoal– It is known for its ability to absorb poisons and toxins from the stomach and intestines and carry them out of the body. Shae from the blog Hello Wellness suggests you should take it as soon as you realize you’ve been glutened, preferably within a few hours.
10. Ginger Tea – Dr. Amy Myers from the blog Mind Body Green says “ginger acts as an anti-inflammatory in the body. It also has potent anti-nausea properties and can ease stomach cramping. Drinking warm ginger tea is a great idea.”
According to one of our readers, taking ginger supplements can have an adverse effect on your blood clotting system, that happened to her, so if you have plans to take ginger supplements, consult you doctor first.
- The Gluten Free Times

Gluten Free Confusion

Confused about whether to go gluten-free? Read this to find out if you should.
There is so much confusion swirling around the topic of gluten, a group of proteins found in wheat, barley and rye. Many people are going “G-free” in hopes of losing weight, feeling more energized and becoming healthier. However, unless you have a medical reason to avoid gluten or wheat—due to an allergy, celiac disease or gluten intolerance—removing all gluten is not necessarily a healthier way to go.
So, how do you know if you need to go gluten-free? There are really three main categories of people who should be cutting out wheat and/or gluten for health reasons.

CATEGORY ONE: Wheat Allergy
Similar to: other food allergies, like nut or seafood allergies
A wheat allergy is an immune system response to eating wheat (think of a peanut allergy—it's the same thing). The response is typically specific to wheat so you don’t need to avoid ALL gluten-containing grains like rye and barley.
An allergy causes an immediate response—it occurs within a few minutes to a few hours of eating a food with wheat. After eating wheat, you may experience hives, lip swelling, wheezing, rash, nausea, abdominal pain, diarrhea, and in severe cases, potentially fatal anaphylaxis (allergic shock).
Although a wheat allergy is one of the top eight food allergies in the United States, less than one percent of children have a wheat allergy.
How is a wheat allergy diagnosed? 
  • Step one: Skin prick or blood test for IgE antibodies
  • Step two: If the skin prick or blood test is positive for IgE antibodies, it does not automatically mean you will have a reaction to the food. Your doctor will usually suggest an “oral food challenge” to see if eating the potential allergen causes a reaction.
How is a wheat allergy treated? 
Treatment consists of avoiding wheat-containing foods to prevent allergic reactions. The majority of young children will outgrow their allergy.

CATEGORY TWO: Celiac Disease
Similar to: type 1 diabetes or rheumatoid arthritis
Celiac disease is not an allergy. Celiac disease is an autoimmune disorder, like type 1 diabetes or rheumatoid arthritis, which is triggered by consuming gluten. Eating gluten sets off an autoimmune reaction (your body attacks its own cells), which causes damage to the small intestines and interferes with your ability to properly digest and absorb nutrients.
Unlike with an allergy, people with celiac disease often do not experience any immediate symptoms after eating gluten, and you cannot outgrow it (just like you can’t outgrow type 1 diabetes—you’re on insulin for life). You must avoid wheat, rye, barley and any foods with gluten-containing additives for the rest of your life.
Current estimates suggest that 1 in 100 people in the United States has celiac disease. Celiac is a genetic disorder that is inherited, which means if you have it, your children, siblings and parents may have it, so your family members should definitely get tested.
Symptoms of celiac disease:
Symptoms are highly variable. Some people with celiac do not show any physical symptoms. Others may experience chronic diarrhea or constipation, abdominal bloating and pain, weight loss, iron-deficiency anemia that is unresponsive to iron therapy (or general malnutrition), chronic fatigue, failure to thrive (in children), joint paint, skin rash (called dermatitis herpetiformis), infertility and osteoporosis.
How is celiac diagnosed?
The key to a clear, definitive diagnosis is not going off gluten until you have met with your doctor.
  • Step one: A blood test to test for specific antibodies (“Celiac Panel”)
  • Step two: If you test positive for the antibodies, your doctor will do a confirmation by taking a biopsy (tissue sample) of your small intestine to look for telltale damage to your GI tract. If you have already “gone off” gluten, your GI tract may have begun to heal, making diagnosis more difficult (this is the #1 problem doctors run into). So if you think you may have celiac disease or a gluten intolerance, before you make any changes to your diet, GET TESTED.
How is celiac treated?
Treatment involves removing all gluten from the diet permanently. This means avoiding all foods that contain wheat, rye, barley, and any ingredients derived from these grains. Even a small amount will set off an autoimmune reaction in your gut and cause damage (even if you don’t experience any symptoms), so vigilance is key.
Long-term consequences if left untreated:   
If you don't avoid gluten, you are at risk for iron-deficiency anemia, malnutrition, osteoporosis, fertility issues and certain intestinal cancers

CATEGORY THREE: Non-Celiac Gluten Sensitivity or Gluten Intolerance 
Eating gluten does not trigger an autoimmune response, as it does in people with celiac disease. Typically no damage occurs to the lining of the small intestine.
Gluten intolerance/sensitivity is still not well understood (researchers say our understanding about gluten sensitivity is similar to where we were with celiac disease about 30 years ago). A gluten intolerance/sensitivity may be similar to other food intolerances, like a lactose intolerance; eating gluten causes very unpleasant symptoms and interferes with quality of life, but may not carry the same long-term health risks as celiac disease.
Symptoms of NCGS/gluten intolerance:
Symptoms may be similar to that of celiac disease (stomach pain, bloating, gas, diarrhea, constipation, fatigue, weakness, muscle cramps, numbness, headaches and “foggy brain”), but a blood test for celiac antibodies comes back negative.
How is NCGS/gluten intolerance diagnosed and treated? 
Right now, there is NO proven way to diagnose or test for gluten sensitivity. Companies that promise a diagnosis based on stool samples, saliva, etc. are pulling the wool over your eyes—there is no such test (although we may develop a test in the future).
First, work with your doctor to rule out a wheat allergy and celiac disease. Then, use a food journal to determine whether symptoms improve with a gluten-free diet (and if symptoms come back full-force once you reintroduce gluten). If your symptoms improve with a gluten-free diet, it’s probably best to continue avoiding gluten.
Keep in mind, with celiac, even a trace amount of gluten can trigger a full auto-immune response and cause damage to your intestines. With a gluten intolerance/sensitivity, a small amount of gluten (say in a condiment like soy sauce) may not be enough to cause symptoms, while eating a slice of whole wheat toast may cause stomach cramps or other side effects. It’s not as critical to completely wipe out every trace of gluten—it’s more about learning your own limits and what causes symptoms for you personally.

Don’t go gluten-free just because it’s trendy. Unless you have a wheat allergy, celiac disease or a gluten intolerance (or a few other rare gluten-related disorders), there is no need for you to avoid gluten.
If you’re experiencing symptoms and think gluten may be to blame, work with your doctor to determine if you have a medical reason for avoiding gluten (remember, don’t start eliminating gluten until you’ve met with your doctoror it will be more difficult to get an accurate diagnosis). Gluten-free lifestyles are not necessarily healthier (many gluten-free products are loaded with unhealthy fat and sugar—there’s nothing “healthy” about a gluten-free cookie or cake), and going gluten-free doesn’t guarantee weight loss.

- Joy Bauer

Thursday, October 1, 2015

Gluten Free Support Group News

 Dear Members,
            It is with regrets that I must step away from coordinating future meetings of the Gluten Free Support Group of Southwest Washington due to health issues.  The other core members, Christina Almsted, Claudia Frahm, Mike Smith and Catherine Trahin, as well as Tori Denfeld and Audrey Levin who publicize our events, have been contacted.  I have received compelling reasons why they are unable, at this time, to continue to serve in their capacities to provide information and support to persons with Celiac Disease and Gluten Intolerance.
            If anyone receiving this unfortunate announcement would be willing to step forward to continue this mission, please contact me.  I will do all I am able to assist with this important endeavor.

Maureen Marty

Tuesday, September 29, 2015

Celiac Disease and Diabetes

Type 1 Diabetes

In cases of type 1 diabetes, the immune system attacks and destroys the specialized cells in the pancreas that produce insulin. When the body can no longer produce sufficient insulin (a protein that regulates blood glucose concentration) the resulting chronically high glucose levels in the blood (hyperglycemia) cause blood vessel and nerve damage. This can lead to serious complications, such as: stroke, heart disease, kidney disease, and amputation.
Symptoms for diabetes include: frequent urination, thirst, hunger, weight loss, dry mouth, and fatigue.
The exact cause that starts the autoimmune reaction in type 1 diabetes is still not understood. There are genetic and environmental factors that can increase the risk of developing diabetes, as well as certain drugs that lead to the specific destruction of the beta cells. The condition is usually diagnosed in children or young adults, which is why it was once called juvenile diabetes.
Diabetes is much easier to test for than celiac disease. A blood test, usually done after a period of fasting, measures how much glucose is in the blood. If it is over a certain threshold, the person has diabetes or pre-diabetes. If caught early enough, the autoantibodies (antibodies that attack the body) can be tested for before the patient actually has diabetes or pre-diabetes.
Treating diabetes typically involves both a change in diet as well as insulin injections. Patients must monitor and control their blood sugar at all times to avoid hyperglycemia as well hypoglycemia (low blood sugar).

Type 2 Diabetes

Patients with type 2 diabetes still have insulin-producing cells in the pancreas, but they don’t produce enough insulin, or their other cells do not respond to insulin. This lack of responsiveness is called insulin resistance. This insulin resistance results in high blood glucose concentrations similar to type 1 diabetes and can cause similar symptoms and complications. The causes of type 2 diabetes are less established than for type 1, but there are certain things that can put someone at higher risk:
  • Being overweight
  • Being inactive
  • Having family members with type 2 diabetes
  • Being a certain ethnicity such as African-American, Asian-American, Hispanic, or Native-American
  • Being over age 45
  • Developing pre-diabetes or gestational diabetes
  • Having polycystic ovary syndrome

Diabetes and Celiac Disease

The link between type 1 diabetes mellitus and celiac disease was first established in the 1960s. The estimated prevalence of celiac disease in patients with type 1 diabetes is approximately 8%, and about 1% in the general population. Most patients with both conditions have asymptomatic celiac disease, or symptoms that may be confused for symptoms of their diabetes. For this reason, and the significantly higher prevalence rate of celiac disease in diabetes patients, many doctors recommend getting screened for celiac disease after a diagnosis of type 1 diabetes, as well as celiac patients getting screened for type 1 diabetes.
A recent study in 2013, contributed to by Dr. Peter Green, a member of Celiac Disease Foundation’s Medical Advisory Board found that there were no standard uniform practices for screening type 1 diabetes patients for celiac disease. Of the facilities in the study that did screen for celiac disease, 60% of them only did so if there were symptoms present. The authors of the study suggested that a uniform protocol for screening should be in place, as well as a need for further education on the gluten-free diet in patients with type 1 diabetes for dietitians.
There is no established link between type 2 diabetes and celiac disease. Type 2 diabetes does have genetic components, but they are not associated with celiac disease genes like type 2 diabetes’ are.
The gluten-free diet may improve glycemic control for diabetic patients, although that is still controversial, as some studies support the idea and others suggest there is no difference in glycemic control between normal diabetic patients and diabetic patients with celiac disease on a gluten-free diet.
Untreated celiac disease, leading to a damaged small intestine, can increase risk of hypoglycemia because the small intestine may no longer be able to absorb nutrients such as sugars properly, making diagnosis even more imperative.
Having one autoimmune disease puts you at greater risk for developing another. To see other symptoms and conditions associated with celiac disease, check out our Symptoms Checklist, which you can print out and bring to your doctor to help with your, or a loved one’s, diagnosis.
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