Thursday, June 30, 2011

Healthful Ice Cream?

"A husband-and-wife team of inventors think they have a way
to make ice cream better for you- and the answer is to not
eat ice cream. Well, actually, their answer is a machine called
Yonanas that turns frozen bananas into something that looks and
tastes like ice cream without any added cream or sugar. We were
skeptical, too, but it turns out the stuff is pretty darned tasty."

-Food Network Magazine, July/August 2011


Quinoa With Mushrooms, Kale, and Sweet Potatoes
Serves 4| Hands-On Time: 15m | Total Time: 30m

* 1 cup quinoa
* 2 tablespoons olive oil
* 2 small sweet potatoes (about 1 pound), peeled and cut into 3/4-inch pieces
* 10 ounces button mushrooms, quartered
* 2 cloves garlic, thinly sliced
* 1 bunch kale, stems discarded and leaves torn into 2-inch pieces
* 3/4 cup dry white wine
* kosher salt and black pepper
* 1/4 cup grated Parmesan (1 ounce)


1. Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, 12 to 15 minutes.
2. Meanwhile, heat the oil in a large pot over medium heat.
3. Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
4. Stir in the garlic and cook for 1 minute.
5. Add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes.
6. Serve the vegetables over the quinoa and sprinkle with the Parmesan.

Ignite Your Fat Burning Engine

Blast off fat this 4th of July.
A hot topic (literally) of late has been capsaicin, a substance that has been firing up the circulation for centuries. Found in sweat-inducing foods and spices like cayenne, capsaicin provides the power to get the blood pumping efficiently, the body’s metabolic rate stimulated—and fat blasted out of the body.

It works by turning white fat cells into brown, and then activating the hybrid fat to burn itself to elimination. While many are now rushing to get their hands on hot peppers and Tabasco sauce (one recent study found that eating 3 grams of Tabasco sauce can boost your metabolism by twenty percent for two hours), my fans are no strangers to brown fat—I’ve been recommending cayenne, along with brown fat-activating GLA, since 1988 when I first released Beyond Pritikin.

Brown fat can go a long way in helping you manage the excess calories you may consume on any given day, but it needs to be activated by the right nutrients so that your body will efficiently burn, rather than store, the excess fat you take in.

Gamma linolenic acid (GLA), one of the most potent omega-6 fatty acids found in evening primrose oil, borage oil, and black currant oil, has been found to activate brown fat and boost the metabolic rates in healthy adults. GLA is the raw material needed for certain prostaglandins to ignite the mitochondria’s fat-burning process in the body’s brown fat.

Interestingly, researchers in Heidelberg, Germany long ago found that slimmer adults have a higher proportion of polyunsaturated fatty acids in their blood than did their heavier counterparts. The late Dr. David Horrobin, a highly esteemed essential fatty acid researcher, speculated that heavier people may be suffering from a fatty acid deficiency. Dr. Horrobin was one of the original investigators who found that GLA was remarkably effective in promoting weight loss.

I personally have seen women and men benefit time and time again from the addition of omega fats to their weight loss plans. My recommendation is GLA-90, which contains GLA from black currant seed oil.

All too often, dieters on no-fat or low-fat plans will plateau after an initial weight loss. This can be a frustrating time for many—especially when they don’t understand why they are not continuing to lose weight at the same pace they were initially. What has occurred is a downshift in the metabolic rate. After a certain period of time on a low-fat, low-calorie diet, the body will recognize the new, lower caloric intake as its sustenance level (it may even think it is starving!) and will slow its metabolism to match the new, lower caloric intake.

Hair may become brittle, nails may crack, and skin may become dry and flaky, but the body will resist further weight loss. Additional weight loss is stymied because your body now operates at a more sluggish level—a level that may not be healthy, but one at which you need fewer calories to subsist.

The only way to activate the metabolism again is to convince your body that it is no longer starving. Along with providing it with adequate protein, it is crucial to supply the body with plenty of essential fatty acids.

My clients who were once frustrated over why they were no longer losing weight on their diet plans have raved about the rapid improvements they made after adding heat-producing spices—like cayenne—and metabolic-raising supplements—like GLA-90—to their diets. Energy returns, complexions clear, hair regains its shine, and weight loss resumes!

Resetting your metabolic rate and reigniting those brown fat-burning engines can put some real “fire” into your Independence Day celebrations—and the rest of your summer.

-Edge On Health, Dr. Ann Louise Gittleman

New Things

There are some new things at Lingonberries Market,
come check them out!

Against The Grain

Edward & Sons
Sugar cones - Vegan

Oregon Cracker Company
Garden Vegetable - Made with 9 vegetables and herbs
Harvest Bounty - Six grain, all natural
Sharp Cheddar - Made with real Oregon cheese

Sevierly Good Mixes - Nut, Soy, Dairy, Bean and Corn free
Cinnamon Roll

Monday, June 27, 2011

June 18 GIG Meeting

"I really enjoyed getting to speak to the group last Saturday. Thanks for the opportunity to do it. It seemed like most people enjoyed it and got something useful out of it. Do you think it would be possible for you guys to ask for feedback about the talk (what they liked or didn't like about it, etc.) on the GIGSWWA facebook page and maybe the newsletter or blog? I'd love to hear some feedback so that I can get better at helping people understand their health and what they need to do to be healthy. Again, thanks for the opportunity to speak, it was a fantastic experience."
Jesse Larimer

Please provide any feedback to

Gluten Free Watchdog Tests Labeled Gluten-Free Food

I am thrilled to announce that is fully opera-tional and taking subscriptions.

This website was started to make gluten-free food testing data available to consumers and other interested parties. Ten product reports are currently available and four new reports will be added each month. The monthly subscription cost is $4.99. Please keep in mind that the cost of testing each food product fairly and correctly (e.g. 3 separate samples tested in duplicate using the standard sandwich R5 ELISA) costs approximately $500. And this does not include the cost of product or shipping. As long as the gluten-free community feels the site is useful and is willing to pool their resources--contributing a relatively small amount of money in return for access to expensive test results—it will con-tinue to operate.

Please help spread the word so we can test a lot of products. And thank you so very much for your support!

Please contact Tricia Thompson at
Tricia Thompson, MS, RD The Gluten-Free Dietitian
Nutrition Consultant Celiac Disease
348 Summer Street | Manchester, Massachusetts 01944
Phone: 978-526-1696 | Fax: 978-526-7848
Founder Gluten Free Watchdog, LLC

Sunday, June 26, 2011

An Interesting Thought

It's hard to find the answers when we think
we have them all...


Come join Lingonberries Market and the Gluten Intolerance Group
of Southwest Washington for a delicious GF pancake breakfast on
Saturday, July 16th, 8:00am-10:00am @ Lingonberries Market
$5.00 per adult
Children 5 and under are free
$12.00 max per family

MS and Celiac Disease

Multiple Sclerosis Patients Present With High Incidence of Celiac Disease
by Dr. Sania Siddiqui,
Celiac disease (CD) is a common systemic disorder related to gluten intolerance and is often associated with different autoimmune and neurological diseases.
The study’s lead author Dr. Luis Rodrigo of University Hospital, Central Asturias, Spain and colleagues ana-lyzed the prevalence of serological, genetic, and histological disease markers in 72 multiple sclerosis patients and 126 of their first-degree relatives. Then the results were compared with data from 123 healthy control subjects. The results depicted seven MS patients (10%) with positive screens for tissue IgA-anti-transglutaminase-2 antibodies, compared with three positive screens for healthy controls (2.4%). The team realized there is little difference in HLA-DQ2 markers between MS patients (29%) and controls (26%) (NS). They found eight MS patients (11.1%) with mild or moderate villous atrophy (Marsh III type) in duodenal biopsies. Results also exhibited celiac disease in 26 of 126 first-degree relatives (32%).
Read more: Multiple Sclerosis Patients Present With High Incidence of Celiac Disease

Friday, June 24, 2011



Namaste Foods, LLC, is excited to announce the opening of its new allergen-free manufacturing facility in its hometown of Coeur d’Alene, Idaho. For the past eight years Namaste has enlisted co-packers to manufacture its exceptional line of gluten and allergen free baking mixes and pasta meals. While there are some benefits to this model, there are also many pitfalls.
‘We pride ourselves on offering not only the best tasting gluten free products at the best price, but also and perhaps more importantly, the safest products on the market’ states Daphne Taylor, Owner and Founder of Namaste Foods. ‘When you’re working with a co-packer there are just too many variables that are outside your control. After 11 years in business, we decided it was time to take the next step and bring the manufacturing under our roof and we couldn’t be more thrilled with the result!’
Operating under the name of Taylor Gleason Enterprises, LLC, the new facility is virtually a one-of-a-kind allergen free facility. In addition to being free of the top eight allergens (dairy, egg, wheat/gluten, soy, peanuts, tree nuts, fish and shellfish) the facility is also free of corn and potato. It is estimated that 30 percent or more of the people with food allergies have multiple allergies. Being free of so many allergens demonstrates Namaste’s commitment to people with
food allergies above and beyond other manufacturers.
Taylor Gleason Enterprises will entertain producing gluten and allergen free products for other manufacturers who are equally as serious about offering quality products in the safest environment possible. For more information, contact Michele Smith at 866-258-9493, ext. 310.

Thursday, June 23, 2011

Fibro-Food Connection

The fibro-food connection
By Mara Betsch

Fibromyalgia is notoriously difficult to treat. Medication tends to reduce muscle pain, fatigue, and other symptoms of the chronic condition by just 30% to 50%. As a result, many patients turn to diet and lifestyle changes for added relief.

Learning which foods to avoid is a good place to start, since fibro patients often have food sensitivities that may not show up in food allergy tests. In one survey, 42% reported that certain foods made their pain and stiffness worse.

-Health Magazine, June 2011

Barefoot Cure

Summertime Barefoot Cure
June 23rd, 2011
Lower stress and promote calmness by taking off your shoes.

It’s the strangest thing I ever heard, but could our shoes be killing us? Synthetically-soled shoes, unlike the leather soles of decades ago, insulate the body from the natural healing energies of the earth—which is as basic to health as water, air, and food. The earth is an endless source of negative electrons which can quickly neutralize free radical-induced inflammation—the cause behind pain, tension, swelling, and stress.

That’s why the Earthing technique and technology is becoming so popular among everyday people who are suffering from a lack of energy, poor sleep, hormonal and menstrual symptoms, and weight gain. Earthing has also been shown to promote better and deeper sleep, increased energy, aid with stiffness and chronic inflammation, accelerated wound healing (especially diabetic ulcers), improved blood circulation and thinner blood, faster recovery from trauma, and normalized melatonin (sleep hormone), and cortisol (stress hormone) levels.

There are a slew of peer-reviewed scientific studies that prove how our disconnection from the earth is endangering our health. One study to be published in (what journal?), due this fall, shows that being “grounded” can effortlessly help with weight loss and prevention of metabolic syndrome. But that’s another story.

When we make direct barefoot contact with grass, dirt, sand, and unpainted concrete we are
“grounded.” Keep in mind that these are the only “true grounds” that will “ground” you. This allows the natural flow of healing energies into your body within a split second. The earth’s electromagnetic field is based on a consistent direct current (DC), which is harmonious with our own biology. Our homes, however, operate on the 60-cycle alternating current (AC), which is completely foreign to our body’s natural electrical systems and induces stress-related conditions that are relieved when the body is grounded.

Summertime is an ideal time to easily sneak in grounding techniques that will give you an instant pickup and cool down your nervous system in the hot summer months ahead:

Simply go barefoot on your lawn or on the beach for at least 15 minutes a day can help your body get grounded. We are surrounded by invisible electromagnetic pollution day in and day out: microwave ovens, cordless phones, computers, cell phone towers, high-tension wires, and airplanes. When you are grounded, you discharge these chaotic electromagnetic energies and absorb healing electrons from the earth through your body. These healing electrons can slow down the aging process and speed healing.

Making the time to place your bare feet on the ground—whether grass, sand, or even out in the dirt with your kids—can restore a sense of calm and balance via the Earth’s healing energy flowing freely into your body.

Prefer to stay indoors? Rest assured, you can ground yourself there, too. Earthing technology acts as “barefoot substitutes,” allowing you to conveniently ground yourself with conductive sheets, bands, and mats—you remain comfortably grounded as sleep, work, or sit.

You can visit to learn more. Since Earthing has been featured in this month’s First for Women, UNI KEY is offering First readers free shipping on all Earthing orders. Pick up your copy of First for the discount code!

It’s wonderful to hear stories of how Earthing has drastically improved the lives of so many. Here are a few inspiring stories:

“We have been using the Earthing Body Bands and Universal Mat, and what a difference! We feel wonderful, are sleeping better, are pain-free, and have reduced stress. The results have been amazing!!”- Josephine S., Pompton Plains, NJ

“I am a massage therapist and I can see a real difference in the therapy I use when using Earthing products. My customers feel better! I’ve been able to reach deeper into the muscle tissue for my treatment with a particular client—much more beneficial! I have recommended this to many of my clients.” – Ruth S., East Wenatchee, WA

“I have radiation burns on the back of my hands and since using the Earthing Mat they are healing. I am such a believer in these products that I am sending information to all my friends. I’m a believer now!!” – James S., San Ysidro, CA

In the hustle and bustle of day to day life, integrating Earthing as much as you can into your life will generate amazing healing effects and provide instantaneous relief for the side effects of stress.

-Edge On Health, Dr. Ann Louise Gittleman

Wednesday, June 22, 2011

New Gluten Free Labels

QAI and NFCA unveil new certified gluten free label
Elisa Bosley, Delicious Living
Jun. 16, 2011 6:13pm

Currently, gluten-related claims on foods and other products vary so dramatically it's no wonder shoppers (and retailers) are confused.

A new certified gluten free seal and protocol, the result of a partnership between QAI and the National Foundation for Celiac Awareness, provides another step toward consumer confidence in gluten-free foods and products.

While the FDA and USDA continue to drag their heels on defining gluten-free—yet continue to permit unregulated gluten-free labeling—organic certifier Quality Assurance International (QAI) and the nonprofit National Foundation for Celiac Awareness (NFCA) have stepped into the gap. This week, the QAI and NFCA partnership unveiled its new "certified gluten free" seal.

Currently, gluten-related label claims on foods and other products range from “no gluten ingredients used” to “free of gluten”, “without gluten,” “no gluten,” “made in a gluten-free facility,” and more. No wonder consumers (and manufacturers) are confused—but that hasn’t stopped gluten-free sales from reaching $3.2 billion, with no slowdown in sight, according to Nutrition Business Journal.

In 2008, the FDA issued a proposed gluten-free regulation but hasn’t finalized it. (Note to our elected officials: Canada just beefed up their labeling regulations.) Meanwhile, independent agencies like the Gluten Intolerance Group and the Celiac Sprue Association worked hard and fast to put label certifications in place.

Now, the new QAI and NFCA seal combines the hefty reputations of organic certifier QAI with the grassroots strength of NFCA. “We knew that NFCA was such a steward when it comes to consumer advocacy,” says Jaclyn Bowen, QAI general manager. “NFCA has been around a long time, working with consumers on education, outreach, and advocacy. Gluten free was one of those things QAI was thinking about, so it seemed like a great combination of expertise—their experience with gluten free and ours with testing, inspection, and certification.”

-Delicious Living e-news June 22, 2011

Raw Food

"Eating without heating sounds hugely appealing on sticky summer
days- but what would it be like to commit to a diet of raw everything?
Those who've done it rave about it, touting not only the colorful,
flavor-packed foods but also how the diet makes them feel. A raw
regimen, its advocates claim, clears the head and skin, and boosts
energy- based on the belief that heating food above a certain temperature
(104-120, depending on whom you ask) diminishes essential nutrients and
kills enzymes that can aid digestion and promote vitality. For real?
"Well, it's more a philosophy," says Cynthia Sass, R.D. "Most of the
health claims for a raw diet come from anecdotal experiences." But, she
adds, a majority of us would do ourselves a favor by eating more fruits
and vegetables, and experts say you'll feel invigorated from even one
raw meal a day. So take a walk on the raw side."

-Whole Living Magazine July/August 2011

Bitter Greens?

"Greens have come a long way since Mom urged you to eat your
spinach. Nowadays, farmer's markets and even supermarkets are
loaded with seemingly exotic leafy crops, especially at the height
of the summer- making this a fitting moment to explore dark greens
beyond spinach-and-chard land. Not only do varieties like dandelion,
mustard, and escarole bring a peppery nuance to salads, pastas, and
more, but they are legendary as bountiful sources of disease-fighting

-Whole Living Magazine July/August 2011

Monday, June 20, 2011

Arugula Can Spice Up Your Summer

"With all the bags, boxes, and bunches of arugula available
everywhere from farm stands to supermarket cases, it's hard to
believe that not long ago, the spicy leaves were a specialty
green found only in high-end restaurants and Italian eateries.
As arugula's popularity has grown, so have its uses in the kitchen.

Cantaloupe-Arugula Salad
3 cups cantaloupe balls (1 1/2 lbs.)
1 cup tightly packed arugula
1 Tbs. olive oil
1 1/2 tsp. cracked black pepper
2 oz. ricotta salata or manchego cheese, shaved or cut into small cubes
Toss together cantaloupe, arugula, oil, and pepper in a large bowl. Season
with salt if desired. Divide among dessert cups or bowls, and top each with

Crispy Lemon Pepper Arugula
You may have heard of crispy kale-now try crispy arugula. The crunchy,
oven-roasted leaves make great snacks, salad toppings, and garnishes
for chilled soups.
4 oz. arugula leaves (6 cups)
2 tbs. olive oil
2 tsp. lemon pepper seasoning
Preheat oven to 350F. Toss together arugula, olive oil, and lemon pepper
in large bowl until arugula is well-coated with oil. Bake 8-10 minutes,
stirring occasionally with tongs, or until leaves are crispy and dark
green. Season with salt, if desired, and cool on baking sheets before

-Vegetarian Times Magazine July/August 2011

Mighty Millet

"Of all the so-called pseudograins (gluten-free items like quinoa,
buckwheat, amaranth, and teff are actually seeds), millet might just
be the most versatile. A staple cereal in Africa, Asia, and India,
nutty-tasting hulled millet can be cooked into pilafs, simmered longer
for a smooth breakfast cereal, stirred raw into baked goods for extra
crunch, sprouted for salads, ground into flour, and even popped like

-Vegetarian Times Magazine July/August 2011

Thursday, June 16, 2011

GIG Meeting

Don't forget to come to our June GIG meeting
this Saturday, June 18th, from 10am-12pm, at Legacy Salmon Creek Hospital.
It will be a good one with our speakers, Dr. Jesse Larimer, Chiropractor,
and Alex Hanifin from Rudi's Bakery.

Keep in mind it will also be the last GIG meeting before the summer
break. So don't miss it!

Wednesday, June 15, 2011


The Pamela's You Asked For ARE HERE!

Find Pamela's Single Serve Baking & Pancake Mix, Single Serve Chocolate Brownie Mix and Whenever Bars in select stores NOW!

We are excited to announce many new store placements for the Pamela's Single Serve Baking & Pancake Mix and Pamela's Single Serve Chocolate Brownie Mix and ... drum roll please, Pamela's Whenever Bars!

Single Serves in the Pacific Northwest!

Pamela's Single Serve Chocolate Brownie Mix (for making Instant Gratification Brownies) and Pamela's Single Serve Pancake Mix can be found at these fine stores: Wealth of Health, Ashland Food Co-op, Market of Choice, Thriftway's Cutsforth Marketplace and Bales Cedar Mill. Ask for them by name! Stay tuned, many more stores to come!

Tuesday, June 14, 2011

Meal Replacement

Reaching for a Meal Replacement Bar?
June 9th, 2011

Caution: You may be entering the marketing spin-zone.
It seems like a good idea.
You’re busy, you’re hungry, and you have the best intentions to eat something nutritious, so you make what you think is the best possible choice—you grab a meal replacement bar. You’re optimistic about the promise of increased energy and boosted nutrition. But most bars are just “glorified candy bars” in my estimation. Under attention-grabbing packaging lurks a whole lot of sugar in the form of the white stuff, agave syrup, high fructose corn syrup, honey, and/or dried fruit that offer a jolt of sugar that could go toe to toe with any candy bar in town.

While they may wear many labels—meal replacement, cereal bar, energy bar, diet bar, snack bar, supplement bar, energy bar, and so on—they’re essentially all the same. It’s true that some bars do contain some added vitamins and minerals, but they’re in no way a substitute for a well-balanced meal or snack. And they certainly are not on an equal par to real food, as marketers try to imply.

But what really concerns me when it comes to raising the bar is that marketers use deceptive labeling when they give the promise of increased energy, which is dangled as a buying perk. The truth is the FDA allows any product containing calories to be labeled and marketed as providing “energy.” So, the consumer sees the word “energy” and thinks stamina and alertness when all “energy” on a label means is “this product contains calories…that produce energy.” Since all calories produce energy, that’s a rather empty promise—it doesn’t mean anything.

And besides the bars are actually pretty expensive. A couple of dollars a bar may seem reasonable, but if you’re gobbling down one or two a day that adds up as easily and quickly as a Starbucks habit—with a similar health sabotage: a quick sugar or caffeine high and then a blood sugar low, making you even more hungry.

If you absolutely insist that you’re just too busy to ditch the bars entirely, at least opt for granola bars—but don’t make them a habit. Look for whole grains and at least two grams of fiber per serving, and low or no added sugar and preservatives. And, please, stay away from bars with “fun fillers” like chocolate, M&M’S, and other candies.

You can always choose a really healthy meal replacement in the form of a shake or smoothie, but steer clear of the ones that contain heavy metals and their own brand of sneaky ingredients—like Splenda or sucralose—that isn’t on the label. I recommend fast food shakes made from Fat Flush Whey Protein or Fat Flush Body Protein, which are both third-party tested to be free of hormones, pesticides, chemicals, heavy metals, GMO, artificial sweeteners, sugar, gluten, and lactose.

For more ideas on healthy snacks, do check out my Fat Flush Cookbook, which will provide you with speedy snacks for all phases to keep blood sugar levels on an even keel all day long with the right mix of protein, carbs, and healthy fats.

-Edge On Health, Dr. Ann Louise Gittleman

Super Nutrition

Super Nutrition for Dad
June 14th, 2011
Important vitamins to keep his heart in tip-top shape.

It was perhaps the greatest health discovery of the 20th century.
In 1997 Harvard-trained physician and researcher Kilmer S. McCully wrote The Homocysteine Revolution. In it he suggested that elevated levels of a potentially toxic amino acid called homocysteine is a more potent risk factor than cholesterol in predicting heart disease—a revolutionary statement, to say the least, and a real game changer in terms of preventing fatal cardiovascular “events.” McCully pointed to one underlying cause: our vitamin B-deficient food supply.

Simply put, three crucial B vitamins—B6, B12, and folic acid—become severely depleted from our foods due to processing and packaging. Consequently, a deficit of these vitamins and the amino acid methionine elevates levels of homocysteine resulting from the normal metabolic breakdown of proteins in the system. In combination with the “bad” LDL cholesterol, homocysteine damages the arterial walls and plaque can build up in the heart. Stroke and blood clots in the legs or lungs have also been tied to elevated homocysteine levels.

Vitamin B12 and folic acid can convert homocysteine to the essential amino acid methionine. In addition, vitamin B6 helps to decrease homocysteine levels by converting toxic homocysteine into cysteine for excretion from the body.

Since learning about McCully’s research, I reformulated the Male Multiple to contain the most therapeutic levels of B6, B12, and folic acid for advanced homocysteine support to help guard against heart disease. To my knowledge, the Male Multiple contains the highest amounts of these three vitamins found in any comparable male multivitamin on the market. A daily dose of three (3) in the am and three (3) in the pm will provide 800 mcg of folic acid, 1,000 mcg of vitamin B12 (from the metabolically active methylcobalamin rather than cyanocobalamin), and 100 mg of vitamin B6.

But the Male Multiple is very unique for another reason. It is iron-free. Next to homocysteine and smoking, stored iron is the strongest risk factor for heart attack. High levels of iron have also been linked to headaches, liver disorders, arthritis, diabetes, and cancer. With all this considered, I’m surprised that iron-free formulas are such a rarity in the marketplace.

This must-have multiple provides broad spectrum male vitamins, minerals, and enzymes for total digestion and absorption, prostate support, and cardiovascular support. It also contains saw palmetto and lycopene for extra prostate protection, alpha lipoic acid for antioxidant support, and a resveratrol blend for anti-aging.

Put all this together and you have a triple-whammy 3 in 1 multivitamin with heart-protection and powerful overall health benefits.

What could be better for the man you love on Father’s Day?

-Edge On Health, Dr. Ann Louise Gittleman

Monday, June 13, 2011

June GIG Meeting

Don't forget to come to our June GIG Meeting this
Saturday, 18th, 10am-12pm, at Legacy Salmon Creek Hospital
2211 NE 139th St. Vancouver, 3rd Floor, rooms C-D.

Keep in mind that this will be our last meeting for the
summer. Our next one will be September 17th for the Outback
Fundraiser. Tickets are still available, you can purchase
them at the next GIG Meeting, Lingonberries Market, or from
Jennifer Saxon 360-904-7237,

See you there.

Sunday, June 12, 2011

Lundberg Rice Cakes

"Dense, delicious and popped to perfection. Made with their own
freshly milled 100% brown rice, contains 18g of whole grains per
serving, and packed with nearly twice-as-much rice as other brands."

-Optimum Wellness Magazine May/June 2011
-Pick them up at Lingonberries Market.

Pure Pantry

"The Pure Pantry makes it easy for you and your family
to enjoy gluten-free baking again. No gluten, no nuts,
no soy, no preservatives, no dairy - all natural and organic
ingredients. Try their products today.

-Optimum Wellness Magazine May/June 2011

Saturday, June 11, 2011

Sneaky Ways to Get Greens

"Make a rainbow salad with mandarin oranges, apples, avocado,
blueberries and spinach.
Grill colorful kabobs and pack them with tomatoes, green and
red peppers, mushrooms and onions.
Get saucy with fruit: Puree berries, apples, peaches or pears,
for a thick, sweet sauce on grilled or broiled seafood or on protein
Blend frozen strawberries or blueberries with a banana, your favorite
protein powder and milk.
Turn any omelet into a hearty meal with broccoli, squash, carrots,
peppers, tomatoes or onions.
Add pizazz to sandwiches with sliced pineapples, apples, peppers,
cucumbers and tomatoes.
"Grate" complement: Add grated, shredded or chopped vegetables such
as zucchini, spinach and carrots to lasagna, meatloaf and pasta sauce.
Have a green drink as an afternoon snack."

-Muscle & Performance Magazine June 2011

A Celebration of Sharon's Life

"Today our hearts are heavy at the passing of a wonderful and amazing gluten free warrior Sharon McConnell"-she will be greatly missed

There will be a Celebration of Sharon's Life on Wed, the 15th at 2PM. The location is Northwood Park, 16407 NE 15th Ave in Ridgefield. It is near 179th exit on I5. Google and Map Quest find it, most gps units are 30 blocks off.

Friday, June 10, 2011

Poor Sleep

"Lack of sleep, or poor quality of sleep, is directly linked
to an increase in the body's production of a hunger hormone called
Ghrelin. Ghrelin, not only makes you overeat, but it also makes you
gain weight by lowering the amount of calories you burn. The best way
to reduce Ghrelin is by some sound and deep sleep. Once rested, your
appetite will normalize and this will help you stay fit and slim."

-Prevention Magazine July 2011

Testing The waters

"When you crave more zing than plain old H2O can provide,
there are now light and healthy options. These calorie-free
herb and fruit-infused waters refresh- without added sugar
or preservatives:
Hint Blackberry: The aroma of berries refreshes your senses,
and the flavor is subtle.
Metromint Goodberrymint: You'll get a natural high from the cool
scent and gentle hint of real mint.
Ayala's Herbal Water Ginger Lemon Peel: This organic water has a
bold, spicy kick."

-Prevention Magazine July 2011

The "Wow" in Watermelon

This summer treat is up to 40% higher in cancer-fighting lycopene
if kept at room temperature as opposed to in the fridge. Added perk:
Some research even suggests that the fruit's high levels of citrulline
may act as a "natural viagra."

-Prevention Magazine July 2011

Berry Healthy

"You can cut your risk of developing Parkinson's disease
about 22% by eating at least 2 cups of blueberries or strawberries
each week."

-Prevention Magazine July 2011

Piece Of Cake

Come into Lingonberries Market and try the 2 new cupcake flavors
by Piece Of Cake, Red Velvet Chip and Marionberry, they are delicious!

Kinnikinnick Mixes

For those of you who love the Kinnikinnick mixes, especially
the Angel Food cake, word has it that they are changing the packaging
to boxes and will be available at Lingonberries Market soon. So don't
give up hope! There are a few mixes left with the old packaging, just
not the Angel Food.

Wednesday, June 8, 2011

Come and Get it!

The new Zip Chips flavor, Cinnamon Swirl is finally here!
Pick them up at Lingonberries Market and enjoy...

GIG Meeting Speaker

Come meet the new Doc in town, Dr. Jesse Larimer D.C.
will be talking about "Healing the Gut", why it is so
difficult and the keys to its success.

So don't miss the June 18th GIG meeting, 10am-12pm at
Legacy Salmon Creek Hospital
2211 NE 139th St. Rooms C-D
Vancouver, WA 98686

See you there!

Tuesday, June 7, 2011

June GIG Meeting

Our next GIG Meeting is on Saturday, June 18th, 10am-12pm,
at Legacy Salmon Creek Hospital, 2211 NE 139th St., Vancouver,
WA 98686, Rooms C-D.
Dr. Jesse Larimer, Chiropractor, will be our guest speaker.
Make sure to save the date!

GIG Conference

GIG conference - Registration Special -20% off the current registration rate.
Register by Friday, June 10th and take 20% off the current registration fee. This special offer is open to non-GIG members too.

To take advantage of this special offer register online. Any registration received before midnight June 10th will receive a 20% discount.
You can also register by calling GIG at 253-833-6655 (M-F 8 to 4 PDT)

To find out more information go to On the front of the page it says GIG annual conference, click where it says learn more, towards the bottom it says register.

Sunday, June 5, 2011

Chocolate Chips

Tropical Source Chocolate Chips now under the Dream Brand
If you've been looking for the Tropical Source gluten and dairy free chocolate chips lately, you might have found them missing. We couldn't find them in our distributor's catalog when we went to order either, which prompted us to do a little research.

We called Sunspire, who made the Tropical Source chocolate chips, to inquire about whether the product was being discontinued. A company representative informed us that the product is now being sold under their Dream brand.

She also assured us that it was the same product as the Tropical Source chocolate chips containing the same ingredients (we would recommend double checking before you buy just in case). The representative could not confirm whether the chips are being made in a new facility, but their website does state that the product is "processed in one of the few facilities in the world that can guarantee producing chocolate that’s free of all traces of dairy and gluten..."

For those who are waiting for the chips, we should have them under the Dream brand back in stock next week.

Surf Sweets

Surf Sweets Multi Packs Now Available
Surf Sweets has just launched a new product, a snack pack multi-pack box. This is a convenient pantry box containing five of their snack packs of Gummy Bears or Sour Berry Bears. These packs are perfect for on-the-go snacking or for the lunch box. And even better, we are offering a 25% discount on these two new products (use coupon code SurfSweets at checkout).

Surf Sweets Gummy Bears are made with organic fruit juice and organic sweeteners and include 70% RDA of antioxidant Vitamin C per serving. All Surf Sweet products are made without the top eight allergens and processed in a facility that is top eight allergen free. So head over to the Gummy Bear Packs or the Sour Berry Bear packs to get yours.

More New Products

More new products to check out at Lingonberries Market...

DoMore Cereal Bars
Orange Cranberry Pecan caramel
Pineapple coconut
Raisin Peanut

Flamous Falafel Chips

100% Pure Grapeseed Oil, 33.75 oz.

Shady Maple Farms
Certified Organic Pure Maple Sugar

Simply Sharis Shortbread Bite Size Cookies
Chocolate Chip

Traditional Medicinals Herbal Teas for Self Care
Everyday Detox - Promotes Healthy Liver Function
Nightynight - Promotes Nighttime Relaxation
Smooth Move - Stimulant Laxative Tea
Throat Coat - Supports Throat Health

Volcano Organic Condiment Juice
Lemon Burst
Lime Burst

Thursday, June 2, 2011

Home Remedies

Home Remedies from Your Pantry
June 2nd, 2011
What quick fixes are hiding in your home?

Whether it’s a scraped knee, a painful sunburn, or high blood pressure, it can’t hurt to find a fast, effective, and cost friendly home remedy. You may be surprised to learn how many easy fixes you already have in your own home that will relieve a variety of discomforts—and be good to your wallet. Here are a few of my favorites.

Cayenne Pepper. It does much more than create a tongue-tingling meal. Cayenne helps keep the heart healthy and strong. As most of us can attest, cayenne is a diaphoretic—a sweat-inducing and thermogenic spice. Its hotness comes from a high concentration of capsicum—a substance that has been firing up the circulation for centuries. It gives cayenne the power to get the blood pumping efficiently, stimulate the body’s metabolic rate, and help clean fat out of the arteries. Cayenne is also great to reduce blood pressure. You can experience fairly rapid blood pressure-lowering results by taking one-half to one teaspoon of cayenne mixed with a glass of warm water twice daily.

Here’s a potentially life-saving cayenne pepper tip: If you or a loved one starts to feel pain in the chest, left arm, or shoulder that signals the beginning of a heart attack, besides calling 911 and/or administering cardiopulmonary resuscitation (CPR), chew an aspirin and take a tablespoon of Tabasco or two cayenne pepper capsules. The latter can help stabilize heart function until help arrives!

Honey. Scraped knees are a summer staple for any active child, but an infection can put a damper on the fun. After thoroughly washing and drying the area, cover the wound with honey before placing a bandage over it. A natural antimicrobial, honey can speed healing, prevent a nasty infection, and it has even been found to reduce inflammation. Properly cared for wounds as a child mean scar-free knees as an adult.

Oatmeal. As much as we try to avoid it, sometimes it happens to the best of SPF-protected skin—a sunburn. Just like what mom would have you bathe in when you had chickenpox as a child, an oatmeal bath can offer huge relief to sunburned skin. Hormone-like substances known as prostaglandins in your body dilate your blood vessels, thus making the pain of sunburn worse. Oatmeal acts as a topical anti-inflammatory—so a 30 minute soak in mild temperature water mixed with 1 cup crushed oatmeal (it should have a fine texture) does the trick. Plus, it’s also a great solution for bug bites and rashes.

Cloves. You have your bug banishing candle burning and you’ve slathered yourself with bug spray, but what about the insects crawling on the ground? Try sprinkling a handful of cloves, which are actually flower buds that have been picked and dried before they blossomed. They serve as a natural insect repellent for ants and other crawling insects, so you’ll never have to throw ant-infested picnic food out again.

Castor Oil Pack. Feeling blah? A castor oil pack is used to stimulate the liver and gallbladder as well as to draw toxins out of your body. The use of castor oil packs often result in a remarkable sense of well-being, and decrease elevated cholesterol and liver enzyme levels in the process.

You will need: 100 percent pure, cold-pressed castor oil; wool (not cotton) flannel; and a heating pad. To do the treatment, follow these easy steps:

1) Fold the wool flannel into three or four layers and soak it with castor oil.
2) Place the soaked flannel in a baking dish and heat it slowly in the oven until it’s hot to your touch.
3) Lie down, gently rub 3 tablespoons of castor oil on your abdomen, then place the soaked flannel across your abdomen.
4) Cover the soaked flannel with plastic wrap or a plastic garbage bag.
5) Finally, cover the soaked flannel and plastic with the heating pad for 1 hour, and keep it comfortably hot (but not too hot).

When you finish, wash the oil from your abdomen. You can keep the oil soaked flannel sealed in plastic wrap or place it in a plastic storage bag for further use, since castor oil does not become rancid as quickly as many other oils.

-Edge on Health, Dr. Ann Louise Gittleman

Wednesday, June 1, 2011

Celiac Around The World

Celiac Around the World: Delhi’s First Gluten-free Restaurant!
by Emily K., May 20, 2011

Back in March, Caty wrote a post about gluten intolerance in India. Evidence suggests that the rate of celiac disease is increasing, particularly in the north of the country. These increased rates, some doctors speculate, could be thanks to more “modern” strains of wheat being introduced to the local diet.

Causation aside, it seems that India’s celiac population is a fact – and a growing fact at that. How do I know? Simple. Delhi’s got a new gluten-free restaurant.

Clearly I wouldn’t wish celiac disease on anyone. While it’s certainly a manageable problem, going gluten-free is no summertime stroll through the park. It doesn’t exactly make life easier, at least not at first. And that goes quadruple for anyone in a country that hasn’t yet adjusted to the news.

Still, I’m pretty psyched that there are more celiacs in India now, because it lets me write this post. There’s a gluten-free restaurant in Delhi! India’s been high on my list of places to visit, and anything that makes finding gluten-free food there easier makes me really happy (including, of course, the gluten-free restaurant card written in Hindi).

According to the Hindustan Times, Delhi’s first gluten-free restaurant was started by the father of an autistic, gluten-free child. The restaurant is called Café Amaltas, and while it’s been open for almost a year, it’s only open on Saturdays. They offer everything from traditional Indian food to pizza, all designed with input from dieticians and nutritionists.

Right now Café Amaltas is primarily marketed through word-of-mouth and Facebook. I know most of our readers aren’t located in India, but I’m going to go ahead and suggest you check out their Facebook page anyway (by clicking here). It’s all in English, but the food photos speak louder than any words.

Yum! If anyone’s planning a gluten-free trip to Delhi, let us know if you check out Amaltas!

-Triumph Dining Gluten-free Publishing

A New Study

New Study Examines Financial Impact of Celiac Disease in Mediterranean
by Emily K., May 25, 2011

Celiac on the Mediterranean, still a nice view...
They say that 43% of all statistics are made up (ha). Still, I love me some good data, so I was excited to see the preliminary draft of, “The Burden of Celiac Disease in the Mediterranean Area.” has a partial overview of the report, and points out that (surprise!) there are more celiacs in the Mediterranean, North Africa and the Middle East. At this point, that can’t be terribly shocking to anyone who follows celiac news: we’re really everywhere, we celiacs are. But the report went deeper.

There are two gems that I just want to quote directly (there is a link to the PDF of the report at the bottom of the writeup, linked above):

1. “The diagnosis of CD brought a 30% reduction in direct medical expenditure.”

Once again, this can’t be terribly surprising to anyone – at least on an anecdotal level it’s old news. Diagnosing celiac disease and treating it with a GF diet leads to fewer medical expenses? Of course.

The savings come from fewer/less: In-patient admissions, Out-patient cost, Lab test, Radiology and Office visits. In other words: from everything. Similar results were found in a 2008 study in the US, and it’s great to see multinational data proving the anecdotes true.

2. “We assume that the cohort of CD with no symptoms does not increase the average medical cost, compared to non CD individuals (but this should also be revised, since a significant number of patients identified by screening report a posteriori significant clinical symptoms).”

It’s certainly notable that patients identified by screening only reported their symptoms after diagnosis. I’m one of those ‘didn’t know she was sick until she started feeling better’ celiacs, and so I’m shocked that this study didn’t consider the additional medical costs associated with celiacs who don’t have typical symptoms. I had no idea that my annual trip-to-the-doctor-for-meds sinus infection was related to my small intestine – but I sure don’t miss it.

In sum: I’m looking forward to seeing the final report, and thoroughly convinced that more data (especially more financial data) is the key to upping awareness/help for celiac disease. What are your thoughts?

-Triumph Dining Gluten-Free Publishing


Heinz Convinces US Gov to Overturn Gluten-free Italian Pasta Import Tax
by Emily K., May 23, 2011

An interesting piece of news flitted across my screen the other day. The US decided to revoke the countervailing duty (CVD) on a certain type of Italian pasta: gluten-free. The change in rules came at the request of Heinz.

Obviously, my first thought was, “pasta!” I’m not actually the biggest fan of pasta, but still. Sometimes a girl’s got an itch that only a big bowl of spirals with tomato sauce and cheese can scratch. And more choices is certainly never a bad thing.

My second thought was, “huh?” Why would Heinz care enough about my access to gluten-free pasta to petition the government on my behalf? I put on my sleuthing hat and found the answer.

Heinz owns a line of gluten-free pasta called BiAglut. BiAglut’s been making gluten-free pasta in Italy since 1964; it’s unclear to me when the line became a part of Heinz or if it’s been a Heinz brand since the beginning.

The pasta is made in Italy but has fairly wide European distribution. BiAglut also makes cookies, fresh/soft breads, even pudding. Many of their lines are egg and/or dairy free as well. These products will not be affected by the ruling.

It’s worth noting that a company called Maplegrove Gluten Free Foods objected to the overturned tariffs. Because they represent “substantially all” domestic production (more than85%), their objection wasn’t supported. Maplegrove is apparently North America’s largest producer of gluten-free pasta, which seems odd since their Pastariso and Pastato brands aren’t particularly well-distributed. However, they make a good deal of gluten-free private-label pasta for other brands (and a good deal of pasta that gets included as an ingredient in other gluten-free things).

Back to BiAglut’s gluten-free pasta, though. I’d be surprised if we didn’t all start seeing it on supermarket shelves over the next few months – which begs the question: have you had a chance to try BiAglut’s products? What did you think?

-Triumph Dining Gluten-free Publishing