Sunday, January 18, 2015

Ian's Breadcrumbs

Make sure to ALWAYS read the ingredients and the allergen alerts on everything you buy!

Please read this recall from Ian's:
"The product alert sent to our Customers only involves our 9oz. Italian Style Panko Breadcrumbs with the tagline “allergy-friendly, gluten free” and the product codes 31MAY15, 11OCT15 &17OCT15 (found pressed into the top seal of the package). The 9oz. Italian Style Panko Breadcrumbs product does contain wheat as stated in the allergen and ingredient statement."

Dr. Ben Lynch

Preparing for a pediatric conference in Portland end of the month. While prepping, was studying histamine as I see histamine issues all the time in people due to methylation dysfunction and SNPs which increase histamine circulation.
While reading a paper, it discussed how histamine triggers cortisol secretion. This makes sense as histamine is inflammatory and cortisol anti-inflammatory.
If people have methylation dysfunction, have high histamine because of it, their adrenals are being taxed. So now your adrenals are tired, you're inflammed, you're tired and you cannot calm anything down. Harsh cycle.
Take it a step further.
Histamine food intolerance is pretty high due to high DAO SNP prevalence and GI pathogen presence. This leads to high histamine, high inflammation in the gut and adrenals working overtime - which then deplete your adrenals.
Again - another way to feel tired and crappy due to foods.
Low histamine diet is very important - and so is optimizing methylation so you can knock down histamine levels.
Understanding these connections is very important.
The more we connect, the more we realize how many layers there are to complex chronic diseases - AND we have to determine what caused what FIRST.
Just treating the adrenal fatigue is not the answer when you are high in histamine due to methylation dysfunction, DAO snps or chronic inflammation. Need to do all at the same time - more work, more overwhelming but it is the right thing to do. Obviously easing into it but being aware of all these layers is critically important.
Here's an article written that discusses histamine and diet…/is-your-body-antihistamines/

Dr Ben Lynch is a naturopathic physician passionate about disease prevention and health promotion. MTHFR gene mutations are a specialty of Dr Ben's. Learn about MTHFR mutations at Dr Ben's products here:

Against The Grain Gourmet

Against The Grain Gourmet has big news: GF Pita!
"Guess what began shipping to the first warehouses this week? Our new, thin Lebanese style pita is slowly making it into the system, and it may be a few weeks before you see it in stores, but it’s coming! Our new cookbook is also coming February 3, and the “Look Inside” feature is now activated at Amazon."

Food As Medicine Symposium: Nourishing Prescriptions

Clinical Applications of Therapeutic Diets

Saturday, March 28, 2015:  8:00 a.m.–5:15 p.m.
Sunday, March 29, 2015:  8:30 a.m.–4:00 p.m.
Bill Mitchell Hall (Room 310)
NCNM Main Campus, 049 SW Porter Street, Portland
Come learn from the experts in the field on the metabolic effects of therapeutic diets and foods and why and how they should be prescribed. This professional CE event is designed for physicians and health care providers. A popular CE event last year, there will be plenty of local food exhibitors with tasty samples and delicious farm-to-table lunches on both Saturday and Sunday.
If you are a member of the general public, we invite you to the one-day Public Symposium, Healing with Food at Home.
13.5 CE units will be applied for


Topics will include: eating for arthritis and pain relief, principles of Chinese dietary therapy, mechanisms of food immune reactivity and autoimmunity, a panel discussing the mechanisms of the clinical challenges with SIBO, GAPS and SCD diet and more to come!


Speakers currently confirmed:
  • Bob Ellis, MD
  • Valerie Ferdinand, ND
  • Chad Larson, NMD, DC
  • Tyna Moore, ND, DC
  • Ellen Goldsmith, LAc
  • Angela Senders, ND
  • Allison Siebecker, ND
  • More to be confirmed…


Remember this powerful clinical tool; use food as medicine to prevent and treat disease!

Cross contamination

People who need to eat gluten free need to check both the ingredients in food and any cross-contamination with gluten-containing ingredients that might happen when the food is manufactured, packaged and prepared for eating.
When you think about avoiding cross-contamination, you need to realize that crumbs matter. Look around your kitchen to see where there are crumbs – on the counter top, in the microwave, on the cutting board or in the corners of your metal baking dishes? Anywhere you see crumbs is a potential place for cross-contamination.
At home the following practices will go a long way toward avoiding cross contamination:
  • A celiac should have their own butter dish and a cutting board that is used for gluten free foods only.
  • A celiac should have their own toaster. A toaster oven, where the rack can be removed and washed if others have used it may be a good alternative. If you do not have access to a separate toaster, try a toaster bag, a silicon bag that holds the bread while it is toasted. The bread toasts right through the bag.
  • If it is not practical to have a section of the counter top set aside for preparing gluten free food only, always make sure that the counter space you are using to prepare gluten free food is freshly washed to ensure it is free from crumbs or flour dust.
  • Do gluten free baking first, and have it well wrapped and stored before doing anything with regular flours. Flour dust (in the air) from regular flours could settle on the gluten free products, thus contaminating them.
  • Note: Although this doesn’t fall into the cross contamination area, it is worth noting that a Celiac should take precautions against breathing in flour dust when using other than gluten free flours. Flour dust that settles on the nasal passages may eventually get swallowed and end up being digested.
  • When making sandwiches, do the gluten free ones first – otherwise be sure to wash your hands after touching regular bread and before touching gluten free supplies.
  • Use clean utensils and avoid “double dipping” – knives or spoons are OK the first time, but once they have touched food with gluten, they can contaminate the food in the container if used again. If it is too difficult to train other family members in this regard, it would be wise for the celiac to have their own jar of jam, peanut butter, mustard, etc.
  • Be especially alert and cautious when you have guests helping in the kitchen – they will not have your gluten awareness. Also, it is when you are otherwise distracted that you are more likely to make a gluten error.
  • Make sure any pots, utensils, etc. that are used for other foods are thoroughly scrubbed before using for gluten free foods. In the case of something like muffin tins, paper liners may be a worthwhile consideration.
  • It is best to have a separate set of utensils with porous surfaces, such as wooden spoons, for your gluten free baking. These utensils might retain some gluten particles after cleaning.
  • If using lentils, be sure to meticulously pick them over before putting in the pot to cook. Even if you buy them packaged, it is not uncommon to find kernels of wheat or oats (or pebbles) in with the lentils.
Away from home, be aware of sources of cross contamination:
  • Products in bulk bins can become contaminated by using the scoops in more than one bin. There is no assurance that the other customers will be as cautious as you. Also, flour dust in the air around these bins can cause a problem.
  • At the deli counter, where gluten free meats are being cut using the same utensils without cleaning in between or where cut meats often overlap on the counter.
  • Buffet lunches, where the chef tests the temperatures in all the dishes using one thermometer, or spoons are used for more than one dish.
  • French fries cooked in oil where battered foods have been fried.
  • Meat cooked on a grill which hasn’t been cleaned after cooking regular food with gluten.
  • Gluten-free pasta may be cooked in water used for regular pasta and rice may be cooked in broth containing gluten.
  • Milling of gluten free grains on equipment that has been used for regular grains.
  • In product production where a gluten free product is not produced on a dedicated line. Cereals and candy bars that have gluten free ingredients may be produced after a non GF item without having the equipment cleaned thoroughly in between.
Adapted from an article prepared by the CCA Calgary Chapter.

Saturday, January 17, 2015

Support Meeting

We had a very good support meeting today! Kristy Gleason from Cosmic Crumbles was delightful. Her presentation was well planned and she brought lots of samples for us to share. Claudia Frahm chaired the meeting and did a great job. She brought coffee, soup, biscuits and dessert for everyone. Fun was had by all. Please come join us for our next support meeting. Stay tuned for details. Thank you for your support and have a great weekend!

Saturday, January 10, 2015

Gluten Free Support Group Meeting

Please come join us for our first meeting of the year!

Guest Speaker:  Kristy Gleason, owner and baker of Cosmic Crumbles Bakery in Sherwood, OR, 
Date:  Saturday, January 17, 2015
Time:  10:00 am – 11:30 am
Location:  Health Education Center at Peace Health Southwest Medical Center, Room 1  (Turn on 92nd Ave. from Mill Plain Blvd.  Pass the parking structure; then turn left.  The entrance is directly across the first driveway north of the parking structure.)
Cost:  Free admission
For Information: Contact Maureen at 360-571-8998