Tuesday, January 31, 2012

UDI's Pizza

Lingonberries Market now carries UDI's Pizzas in 3 delicious flavors:
Three Cheese
Uncured Pepperoni
They are 10oz. and cost $8.09.
Come get yours today!

Sunday, January 29, 2012

Reader Submissions

I always make the effort to educate family members about gluten-free eating when we are sharing meals, writes reader Angela Harris. At a large family gathering a distant relative asked me, "What is gluten and why is it free?" I thought it was a joke. As it turned out, he really didn't know!

Another reader tells us: I went to a chain restaurant with friend, a restaurant I knew had a gluten-free menu. As the waitress handed me a regular menu I said, "I need a gluten-free menu." She responded, "I can take these menus to the kitchen and wash them off for you."

-Triumph Dining Gluten-Free Publications

Gluten In Medications

Last November, the National Foundation for Celiac Awareness (NFCA) announced that it would conduct a first-of-its-kind research study on gluten in medications, funded by the Food and Drug Administration (FDA). NFCA, partnering with St. John's University College of Pharmacy and Allied Health Professions, is conducting this research in two parts. The first part of the study is happening now: a survey of the celiac and gluten sensitive populations.

NFCA urges all people who are following a gluten-free diet to participate. Participants will be asked about their experiences taking medicine. They will also be asked to share information if they think they might have had a gluten-related reaction to an over-the-counter or prescription medicine.

Results from the survey will guide the second phase of the study: our team will test some of the medicines identified in the survey to see if they contain gluten.

This critically needed preliminary research aims to validate or nullify the anecdotal adverse experiences associated with gluten in medications that have been reported by people with celiac disease and gluten sensitivity. It is a first step to determine if more investigation is needed which may lead to additional research, labeling, and safe use guideline initiatives. More information about the Safe Use Initiative can be found at www.fda.gov/safeuseinitiative .

We are looking to generate as MANY responses as possible to strengthen our research. We need YOUR help in this effort. We ask that you circulate this message and invite all those who are gluten-free to complete this survey. You also can use the attached article in your organization’s newsletter.

To participate in the this survey, please go to www.CeliacCentral.org/Survey. The survey takes between 4-15 minutes to complete. It closes on February 28, 2012.

To learn more about Phase One of our Gluten in Medications research, visit NFCA’s website: http://www.celiaccentral.org/research-news/gluten-in-medications-survey-now-available-from-nfca/

Questions? Contact Nancy Ginter at nginter@CeliacCentral.org or at 215-325-1306, ext. 101. Many thanks for your consideration and assistance.

Saturday, January 28, 2012


Chick-fil-A Launches New Kids’ Meal With Grilled Chicken Nuggets
Chick-fil-A has a generally good reputation amongst the gluten-free community, and with their latest announcement I expect their reputation will only improve.

According to the press release on their website, Chick-fil-A is adding two new, healthy options for their Kids’ Meal: grilled chicken nuggets and Buddy Fruits® Pure Blended Fruit To Go. Combined with one of the beverage choices (skim milk, apple juice, lemonade or water), it’s about as healthy of a fast food meal as you’re likely to find anywhere.

Now, before I type up the rest of the press release, let’s jump over quickly to the disclaimer on Chick-fil-A’s gluten free info online:

…Some ingredients such as spices and natural flavors may be proprietary; therefore, we may not have the source listed for those items. We recommend you review this list with your physician before consuming any of the products listed below, or any other item on our menu. Although the ingredients in these menu items are gluten-free, we do not have gluten free prep areas and procedures for assembly of these menu items.

What does this mean for you? Before you go ahead an order anything, ask the location that you’re at whether or not the fryer is dedicated (anecdotal reports indicate that most locations do have dedicated fryers for their fries). If you’re concerned about cross-contamination, ask that the people preparing your food change gloves and use clean tongs. The web is full of stories of Chick-fil-A employees happily taking these precautions, and full of celiac diners happily eating — but without clearly explaining your needs and deciding whether or not you feel that the people behind the counter understand what you’re asking, there are no guarantees.

The press release clearly indicates that both the grilled nuggets and the blended fruit are gluten-free, describing them as:

Introduction of Grilled Nuggets: These gluten-free Grilled Nuggets are made from a boneless, skinless breast of chicken tumbled in a salt and pepper spice blend and then grilled to perfection. The four count is only 80 calories and 1 gram of fat, while the six count contains 110 calories and 1.5 grams of fat.
Addition of Buddy Fruits® Pure Blended Fruit To Go: Apple Cinnamon: Each squeezable fruit pouch is gluten free, all natural and contains 100 percent pure fruit. It is 60 calories, 0 grams of fat and equals one serving of fruit.

This is heartening not just because of the ingredients — which are indisputably better for everyone than deep-fried nuggets and fries — but because the company made a point of spelling out the relevancy for celiacs loud and clear.

-Triumph Dining Gluten-Free Publications

February Meeting

Please come join us for our next GIG meeting on Saturday,
February 18th from 10am-12pm.

We have a new location,
The Village at Van Mall Apartments Clubhouse
5000 NE 72nd Ave, Vancouver, WA 98661
The cross street is Van Mall Drive.
Parking is on the street, so make sure to check the signs.

Our guest speakers are:
Linda Chaplik from Oh! Goodness Baking
Jeff Lee from Living Earth Bakery
Junea Rocha from Brazi Bites

Don't miss it! See you there...

Sunday, January 22, 2012

Gluten Free Pop Tarts

"The latest update is that the arrival date has been delayed again. At this point, we are not going to speculate as to when they will be available due to the numerous delays. As we have stated in our update emails, a toaster pastry is a difficult product to manufacture (think to how many non-gluten free pop tarts are available on the market) and delays in launching such a unique allergy friendly product is not surprising. We are keeping a list of individuals who want to be notified when they arrive. Email us at info@navanfoods.com to be notified. Please note that we are a retailer for this product and not the manufacturer. Navan Foods will have them available for purchase only online here when they become available. If you would like to know where they will be available to you locally, please contact the company, Eco Planet, for that information.

There are two staples missing from the allergy free market: gluten free/dairy free pop tarts and goldfish crackers. Well, soon there will be a GF/DF pop tart available from Eco Planet. This company manufactures the hot cereals which is free of the top eight allergens and so will be the toaster pastries.

The toaster pastries will be available in Frosted Blueberry, Frosted Strawberry, and Frosted Brown Sugar Cinnamon. We heard from the company that they should be available in early September."

-Navan Foods Newsletter

Thursday, January 19, 2012

GMO Labeling

"Over 75 percent of packaged foods now contain one or more GMOs; over 80 percent of crops like corn and soy are genetically engineered. GMOs are in cooking oils, sugars, and baking powder; they’re also in surprising products like bee pollen and tofu; and they’re in those mysterious but ubiquitous ingredients like dextrose, isoflavones, and lecithin. With the FDA still hemming and hawing over how to handle GMOs, the onus truly is on us to sleuth out hidden GMOs if we want to avoid them.

Wherever you fall on the spectrum of skepticism to outrage, don’t you want to make that choice yourself?

Me, too. Which is why I’m urging you to watch and share this just-released video produced by Robert Kenner (of Food Inc. fame) with your friends; then add your name to list of the hundreds of thousands of folks who also want to make that choice—for themselves. All it takes is a label; we have the right to know, and we have the power to demand such labeling from our government.

Will you join Delicious Living and newhope360.com in supporting Just Label It and GMO labeling? Over 500,000 people like you—from moms and teachers to farmers and small business owners—have contacted the FDA about why labeling is important. Please take a moment to check out the Just Label It campaign, watch the video, and pass it on to your friends."

Radha Marcum
Editor-in-Chief, Delicious Living

Carlotta Mast

Tuesday, January 17, 2012

Against The Grain Gourmet

Don't forget to come into Lingonberries Market and stock up on
Against the Grain Baguettes and Pizza, they are delicious!

French Meadow Bakery

Lingonberries Market will now be carrying French Meadow Bakery
Chocolate Chip Cookies and Brownies. Yummy!

A Thought

"The difference between stupidity and genius is that
genius has its limits." -Albert Einstein

What Skinny Women Know

"How you can take your kitchen to the cleaners.
This just in— straight from the pages of the Skinny Diaries! Here’s how to beat the odds in light of the new stats that suggest that the average diet lasts only about six weeks. Half of the dieters lose their momentum because of their lack of willpower while a full 25% give up because they become moody or depressed.

This is what smart women do to obtain and maintain that slimmer figure – all year round – and what you can do, too. Try these tips on for size:

1. Get rid of processed carbohydrates and sugar from your kitchen starting today. Refined carbohydrates in the form of white rice, white bread, and white pasta (the “wicked whites”) are rapidly converted to sugars in the body and upset the body’s blood sugar and fat-controlling systems. Keeping these products out of the house is a very simple yet most effective way to maintain a well-balanced blood sugar level for long-term energy and the avoidance of temptation that jumps off the cupboards.

If you need even more help waking up your metabolism, consider The Weight Loss Formula – which my fat flushers have depended upon for well over 15 years. Weight Loss Formula contains the study-backed dose of chromium (400 mcg) which is far and away the most sugar-regulating nutrient for metabolism. More than 90% of us are chromium- deficient. It is the most effective trace mineral for knocking out cravings, overcoming insulin resistance, and turning around hypoglycemia (low blood sugar),

The more sugar you eat, the more chromium you deplete!

L-Carnitine is another key Weight Loss Formula component. This non-essential amino acid (at a 500 mg dosage) is as essential as it gets for weight loss, however. L-Carnitine converts body fat into available fuel. I have often recommended to clients they double up on the Weight Loss Formula to maximize their weight burning efforts. In fact, a recent article in the Endocrine Journal discussed the dramatic effects of L-Carnitine in weight management when up to two grams were taken.

2. Stop adding sugar to foods such as cereal and fruits and to any of your drinks—even those herbal coffee substitutes or herbal teas you are now using. All forms of sugar, sugar alcohols, and artificial sweeteners are out for this transitional phase. The noncaloric sugar alcohols (such as mannitol, sorbitol, and xylitol) found in sugar-free chewing gums are often the cause of cramps, diarrhea, and bloating. Artificial sweeteners like Aspartame (also known as Equal or NutraSweet) can increase both sugar and carbohydrate cravings by blocking production of serotonin. Insufficient serotonin creates more sugar and carbohydrate cravings, which can then increase the likelihood of binging. Watch out for all the fancy names for any of the above, like dehydrated cane crystals, cane juice crystals, cane sugar, caramel, corn syrup, corn syrup solids, dextrose, diastase, fructose, fruit juice and fruit juice concentrates, invert sugar, lactose, malt syrup, maltodextrin, maltose, sorghum syrup, regular sugar, raw sugar, turbinado sugar, and brown sugar. Even agave is a “no no” because of the high fructose connection.

3. Foodwise, just remember to go with unrefined and unprocessed as much as possible. This is the only way to ensure that you are really reducing your sugar intake, especially the hidden sugars in sauces, cereals, dressings, and such. Most vegetables and fruits as well as chicken, meat, fish, tofu, and eggs are as sugar free as you can get. The naturally occurring sugars present in legumes, grains, vegetables, fruits, nuts, and seeds are combined with fiber and other nutrients which help to balance your blood sugar by slowing down the body’s absorption and assimilation of the natural sugars present.

4. Dilute even the natural sweeteners or naturally sweetened foods whenever you can. If you are a health nut already and are using healthful sweeteners like barley malt or brown rice syrup, for example, then dilute these concentrated sweeteners with water. After a week or two, you are ready to transition into Flora-Key. Flora-Key is the probiotic sweetener that will not affect blood sugar nor trigger food cravings but will accelerate your weight loss efforts by balancing your colon flora to help the body extract more food energy from the calories you do ingest.

5. Avoid any food with the label “fat free,” the marketing trick that makes you think such foods may help you lose weight but have actually contributed to our increasing weight and health problems. When “fat free” is on the label, you can be sure to find lots of sugar in various disguises ending with “-ose” like sucrose, glucose, dextrose, and levulose to improve the taste factor. Excess amounts of sugar that are not balanced with protein and fat cause the pancreas to release insulin, the body’s main fat storage hormone.

6. The more natural, the better the food for you. So, load up on fresh veggies and fruits. The more processed a food may be (think potato chips and even orange juice), the more it will tend to raise your blood sugar because the fiber and nutrients are missing. Keep in mind, chromium is the best blood sugar leveler of all – especially when coupled with L-Carnitine.

7. Make a vow to ingest foods only with 0 to 4 grams of sugars per serving. Become a sugar sleuth. To cut the sugar out, you have to know where it is hiding first. There’s no way around it. If you are still buying packaged foods, you have to pay attention to what’s in them. Three quarters of the sugars Americans ingest are “hidden” in processed foods, so you have to become a health detective. Learn to read those labels and search for the various names for sugar itemized in number 5 above.

8. Now that we are on the topic of labels, note that the label “sugar free” means that the food contains fewer than 0.5 grams of sugar. The labels “no added sugar,” “without added sugar,” and “no sugar added” mean that no sugar or ingredients containing sugars were added during the processing or packing of the products and that the product has no ingredients that were made with added sugars, such as jams, jellies, or concentrated fruit juices. The term “reduced sugar” means that the product contains at least 25 percent less sugar than the original product.

9. Start eating for taste and good health. The human body requires only about 2 teaspoons of sugar in the bloodstream at any one time. You can easily meet this requirement with fresh fruits and veggies, protein, and fat.

10. Listen to your body. Think about what happens when you eat that decadently chocolaty dessert. You may feel an initial high, but an hour later the irritability, depression, and lethargy set in; what is your body telling you? It wants my Fat Flush Chocolate Whey – a whey better substitute that will satisfy your sweet tooth and enhance lean muscle mass which is your body’s innate calorie burner.

The bottom line: Skinny women choose foods that make them feel good for the long term—mentally, emotionally, and physically. And you, too, can become a slimmer, fitter “skinny woman” version of your very best self."

-Edge On Health, Dr. Ann Louise Gittleman

Sunday, January 15, 2012

Lingonberries Market

Come check out their clearance table, it is overloaded with
some great buys!
Also, frozen Piece of Cake is now $3.50 for a limited time.
And don't forget that Betty Lou Fruit bars and Zip Chips are
still "buy one get one free." Now that's a great deal!!

Thursday, January 12, 2012

Pumpkin Spice Cookies

* 1 1/2 tablespoons flaxseed meal
* 1 1/2 teaspoons whole psyllium husks
* 1/3 cup unsweetened pumpkin puree
* 3/4 cup quinoa flakes
* 1/8 cup teff flour
* 1/8 cup coconut flour
* 1/8 cup potato starch
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 1/2 cup coconut palm sugar
* 1/4 cup shortening (pretty sure you could sub butter/Earth Balance/coconut oil, but haven’t tried it)
* 1/2 teaspoon vanilla extract

1. Whisk together the flaxseed meal, psyllium husks, and pumpkin puree in a small bowl and set aside.
2. In a medium sized bowl, whisk the quinoa flakes, flours, starch, and spices. Set aside.
3. In a large bowl, beat the sugar, shortening and vanilla. Beat in the pumpkin mix, then gradually beat in the dry ingredients until completely mixed.
4. Turn your waffle iron to the highest setting, spray with oil to prevent sticking, then drop batter onto iron by the tablespoon full (one cookie per waffle segment). I find it’s helpful to let the cookies bake about 30 seconds longer than when the iron says it’s done. Put the cookies on a cooling rack and serve warm or keep in an airtight container at room temperature.

Makes about 20 cookies.

-Triumph Dining Newsletter

Your Food

"A Poison in Your Food Linked to Over 60 Diseases
It’s why we are becoming the United States of Diabetes.
Sugar has been linked to more than sixty different ailments, including Type 2 diabetes, obesity, heart disease, and most recently— Metabolic Syndrome, said to affect 75% Americans to some degree! (See full list of sugar-related ailments) Studies show that there are almost 30 million of us with Type 2 diabetes with another 70 million individuals that qualify as pre-diabetics. Sugar is very sneaky.

It is so pervasive in our society, not only in obvious forms such as cookies and candy but also in just about any other food you can think of. From packaged meats to soups to commercial salt, sugar is in there. It’s even hidden in such nonfood items as vitamins, aspirin, prescription and over-the-counter drugs, and various cosmetics.

The sugar connection to cardiovascular health was first noticed in the 1970s. In the classic study The Saccharine Disease, surgeon Capt. T. L. Cleave showed convincing evidence that increases in cardiovascular disease, diabetes, and other common diseases could be traced to increases in sugar and refined-carbohydrate intake. These diseases were virtually nonexistent in primitive cultures, he noted, until about twenty years after the societies began eating refined carbohydrates.

British researcher John Yudkin, M.D., came to a similar conclusion. In his classic book Sweet and Dangerous, Dr. Yudkin cited numerous examples in a variety of societies that showed that sugar was a more likely cause of heart disease than fat. For example, the Masai and Samburu tribes of East Africa, he explained, have almost no heart disease, yet they eat a high-fat diet of mostly meat and milk but no sugar.

Recent research is proving the validity of the theories posed by Drs. Cleave and Yudkin, showing a direct relationship between sugar and heart disease because of insulin. Remember that when sugar is eaten, insulin is produced. Insulin not only helps to store excess sugar as fat (as explained before), but also helps regulate blood triglyceride levels, which are a major predictor of the development of heart disease. The more sugar you eat, the more insulin your pancreas will produce, and the higher your triglyceride levels are likely to be.

High insulin levels in the blood are also linked to low levels of high-density lipoprotein cholesterol (HDL, the “good” cholesterol), high blood pressure, high triglycerides and obesity––four other important heart-disease risk factors. Caused by the common problem of insulin resistance, this conglomeration of symptoms was originally named Syndrome X in 1988 by Gerald Reaven, MD, a world-renowned endocrinologist and Professor Emeritus at Stanford University School of Medicine. Today, this condition is more popularly known as Metabolic Syndrome.

While refined sugar consumption has declined in recent years, a new breed of sugar substitutes has emerged in the form of artificial sweeteners such as Splenda, aspartame, and high-fructose corn syrup (HFCS). Ironically, sugar’s “kissing cousins” may be even more harmful to your health than sugar itself. Could it be just a coincidence that at the same time the country was quietly being slipped high-fructose corn syrup (HFCS) in the general food supply, the average cholesterol levels were shooting up through the roof. Not to mention the trend of increasing triglycerides and abnormal liver tests. How could this be, you ask? The answer is just as simple – your body is not designed to metabolize HFCS. Put simply, the HFCS skips right past the need for insulin production (so your body doesn’t send out a signal that it’s gotten food, so your appetite is satisfied) and goes right into your cells where it becomes an uncontrolled source of trouble all the way down to your liver. Your body simply doesn’t recognize HFCS so it doesn’t know how to control it and in the end it stores it as fat.

If you suspect Metabolic Syndrome, have your doctor perform some simple tests. Here are some things to look for:

* Low HDL levels (lower than 50 for men, lower than 60 for women)
* Total cholesterol/HDL ratio (greater than 3 to 1)
* High triglycerides (greater than 100)
* High triglycerides/HDL ratio (greater than 4 to 1)
* Fasting blood sugar greater than 100 (now considered pre-diabetes)
* Fasting insulin greater than 5 (IU/DL)
* Blood sugar greater than 126mg/DL (now considered diabetes)

Here are some highlights of a sample program I recommend to help control and treat Type 2 diabetes and full-blown Metabolic Syndrome:

1) A high quality multivitamin that contains optimal levels of the B-complex vitamins that aid metabolism and help to buffer diabetic neuropathy while offering rare therapeutic minerals for natural diabetes therapy. I usually suggest the Female Multiple (regular or iron-free) because not only is it chock full of B vitamins but it contains a wide array of trace minerals like the blood-sugar stabilizing vanadium ( 100 mcg), manganese (10 mg) and the miracle “molecule” molybdenum (100 mcg). In order to metabolize fructose and sucrose, the body requires a molybdenum-dependent enzyme so daily amounts of this trace mineral is critical to avoiding depletion and to help your body get rid of the brain fog which often accompanies sugar intake. In addition, this multiple contains the ideal ratio of magnesium to calcium (2:1 in favor of magnesium).

Magnesium is one of the most common mineral deficiencies in diabetes because it personally escorts glucose into the cells as well as performs more than 300 other bodily tasks. You may need more than what is in the Multiple, but that will give you a foundation to build upon by adding another 200 -400 during the day or before bed for peaceful and uninterrupted sleep!

For men, I recommend the iron-free Male Multiple. Excess iron is a major factor in cardiovascular disease and can be unusually elevated in males past the age of 40 and in females who have stopped menstruating.

2) Biotin – 5 mg. A high potency biotin can enhance sugar metabolism, lower triglycerides and stop yeast in its tracks by preventing the yeast from converting into its more aggressive fungal form. Yeast overgrowth is an all too common byproduct of diabetes and metabolic syndrome. It can create huge sugar cravings that even the most potent appetite suppressants cannot control. Over the years, many of my clients have reported fuller hair and stronger nails with biotin.

3) Chromium – 200 – 400 mcg. A key nutrient that improves insulin sensitivity and even helps to produce more insulin receptor sites. Very helpful in overall weight loss which is why I included it in The Weight Loss Formula with a hefty dose of 500 mg of L-Carnitine and other supportive nutrients and herbs that stabilize blood sugar, increase energy level and support healthy fat metabolism.

4) EPA and DHA (the Omega-3s) – 1,500 mg twice per day. This natural anti-inflammatory will tamp down inflammation, raise HDL, lower triglycerides, and prevent the type of nerve damage that is frequently associated with diabetic neuropathy.

5) Vitamin D-3 – 5,000 IU taken 1 – 2 times per day. The key here is to check your Vitamin D levels with your doctor —and have him oversee your D supplementation— every three to six months with the 25 OH vitamin D blood test. The ideal level is between 50-80 mg/dl according to the Vitamin D experts I have interviewed. Vitamin D is probably the most deficient vitamin in America today. It has been found to impact hundreds of genes that can halt and “cure” Metabolic Syndrome along with diabetes."

-Edge On Health, Dr. Ann Louise Gittleman

Wednesday, January 11, 2012

Cooking With Cayenne

A member of the spicy chile family, cayenne gets its heat from capsaicin,
a compound known to reduce pain (just don’t get it in your eyes), prevent ulcers by destroying bacteria and stimulating stomach-protective juices, and assist weight loss by suppressing appetite and revving up metabolism. Cayenne pepper also provides a hefty dose of vitamin A.

Buy ground cayenne as fresh as possible and keep it tightly sealed in glass, away from warmth and sunlight—not above your stove, which exposes it to heat and humidity.

Got a cold? Mix a pinch of cayenne into a cup of hot beverage to stimulate nasal passages and ease congestion.

Combine ½ teaspoon cayenne, ½ teaspoon garlic salt, ¼ cup minced or ground almonds, and 1 cup panko or regular bread crumbs; press onto catfish fillets and drizzle with oil. Roast at 375 degrees until fish flakes easily, 12–15 minutes.

Mac ’n’ cheese.
Stir as much cayenne as you dare into your next macaroni and cheese or manicotti filling; the cheese’s creaminess and the pasta’s starch will diminish the burn.

Spicy Roasted Cauliflower

Liven up your vegetable intake with this zesty dish. Cayenne and paprika lend heat and color; lemon and parsley add bright but mellowing tastes.

1. Preheat oven to 425˚.

2. In a small bowl, whisk 2 cloves minced garlic, 1 tablespoon olive oil, 1 teaspoon lemon juice, ½ teaspoon cayenne, ¼ teaspoon paprika, and salt to taste.

3. In a medium bowl, combine dressing with 4 cups (about 1 pound) cauliflower florets and toss thoroughly to coat.

4. Spread in a 9x13-inch pan, and roast 20–25 minutes, stirring occasionally, until lightly golden and tender. Toss with 2 teaspoons fresh lemon juice and ¼ cup chopped fresh parsley. Serves 4.

-Delicious Living Magazine


Introducing Genius by Glutino bread! A gobsmackingly delicious leap forward in the world of gluten-free bread. Scrumptious, soft and light, full size, and perfect for big sandwiches. Gluten-free life will never be the same.
Now that's genius!
Pick up your loaf at Lingonberries Market.


Come over to Lingonberries Market and stock up on your
favorite flavors of Betty Lou Fruit Bars and Bekka Farms
Zip Chips. They are all buy one get one FREE! Hurry while
supplies last!

Tuesday, January 10, 2012

Your Immune System Repairman

Glutathione at your service.
Every once in a while, a true breakthrough in healing comes along that somehow is ignored by the mainstream press.

Meet glutathione.
As a master detoxifier and antioxidant, glutathione occurs in every cell in the body but is most active in the liver. It becomes easily drained because it is neutralized by the major toxic invaders of our time: chemicals, molds, radiation, drugs, and electromagnetic radiation. A continuous supply of glutathione is needed to zap all types of metabolic wastes and other toxic substances like prescription drugs and over the counter meds like Tylenol. It is interesting to note that in people with cancer, AIDS and other serious diseases, glutathione levels are severely diminished, suggesting that this antioxidant plays a key role in immune system define.

Based on research from leading integrative physicians throughout the country, glutathione should be the first line of treatment for the so-called incurables: autism, cystic fibrosis, emphysema, chronic obstructive pulmonary disease (COPD), nonalcoholic fatty liver disease, multiple environmental sensitivity, and Parkinson’s. Whether administered by a glutathione “push” or IV to bypass the GI tract, the master antioxidant is targeted directly to tissues like a guided missile. It can also be inhaled and administered through a nebulizer, for which, like the “push” and IV, a doctor’s prescription is required.

You are more likely to find doctors, who are more alternative, affiliated with organizations like the American College for Advancement in Medicine (ACAM) at www.acamnet.org and the American Academy of Environmental Medicine (AAEM) at www.aaem.com.

Like most antioxidants, glutathione works by supplying an extra electron to unpaired free radical molecules, returning them to a benign state. But in giving up an electron, the glutathione itself becomes a free radical. With the help of hormones like the sleep antioxidant/hormone melatonin, glutathione becomes recharged and renewed and able to regain its antioxidant status to fight another day. Like your friendly resident handyman, it can repair free radical damage on the spot.

To boost glutathione levels, think dietary protein. Because glutathione is comprised of three particular amino acids (cysteine, glutamine, and glycine), one of the best ways to stimulate production is with one or two daily servings of whey— the gold standard when it comes to quality protein. You may remember from my last blog how whey protein fights off insulin resistance, builds muscle tissue (thanks to it’s rich source of branched chain aminos) and helps pare off the pounds faster and sculpts the body better than any other protein source out there.

But not any whey will do!

Here’s the scoop: The sulfur-rich naturally-derived cysteine is the key ingredient for glutathione production. Since cysteine –like glutathione— is so scarce in the diet these days, this makes whey a natural for cysteine supplementation. If cysteine undergoes any heating or processing, it is denatured and becomes cystine. So far, so good? The heating changes the chemical integrity and therefore changes the effectiveness into a different amino acid with completely different qualities. Cystine cannot build glutathione and that’s the ingredient that is found in all other wheys on the market due to the heating factor.

The Fat Flush Whey Protein is formulated and produced with this in mind and is therefore NOT heated. This provides non-denatured and naturally occurring cysteine along with healing lactoferrins and glycoproteins not found in the heated version of whey so popular in the marketplace.

Other dietary sources of glutathione include asparagus and the “fragrant” cruciferous veggies —kale, Brussels sprouts, cabbage and broccoli— that are rich in other sulfur-bearing compounds that contribute to the dietary synthesis of this amazing antioxidant.

Supplements like alpha lipoic acid and selenium amp up glutathione levels, too. One of the reasons I take three daily Melatonin before bed is because each tablet of this time-released formula provides a respectable 50mcg of selenium (which totals 150mcg in my case) and 25mg of the viral antioxidant zinc (75mg with three tabs) to help restore maximum levels during sleep when the body is in prime time for restoration.

My ideas for the best protocol to succeed in maximizing your glutathione levels, therefore enhancing overall health and immunity this year would include the following:

* Alpha lipoic acid (the universal antioxidant used to treat hepatitis – 100-200mg, 3 times a day (dramatically lowers blood sugar, so if you are hypoglycemic cut the dose in half with each meal.)
* N-Acetyl Cysteine (NAC – synthetically derived source of cysteine)— 600mg 1-2 times daily
* Selenium— 200-300mcg daily
* Non-denatured whey protein— 20 grams 1-2 times daily
* Also make sure your multivitamin contains methylated cobalamin (the preferred form of B-12) which plays a role in the production of glutathione.

Glutathione is your immune system’s warrior. Keep it well nourished and it will reward you with super health and protection during 2012.

-Edge On Health, Dr. Ann Louise Gittleman

Please Help?

Whole Foods has asked us to please send a GIG rep to their
Food Fair on Saturday, January 21st from 12pm-3pm. They will
provide a table and chair, we need to provide the person with
the expertise willing to answer questions and pass out information.

If you are interested, please call Kristi asap! 360-695-0862
Thank you!

Monday, January 9, 2012

Recipe of the Month

Split Pea and Ham Soup
2 cups dry split peas
8 cups water
1 cup chopped onion
1 cup chopped ham pieces or meaty ham bone
1 tsp salt
1/4 tsp pepper

1. Combine all ingredients in a large soup pot.
2. Bring to a boil. Reduce heat and simmer for 2 hours.
3. For a thicker soup, mix 2 T cornstarch with 1/4 cup cold water, and stir into soup.
Makes about 3 quarts.

-GIG Monthly Newsletter

GIG's Annual Event

GIG's Annual Event is now the Health & Wellness Experience

GIG will be focusing on how to live a more healthy lifestyle, while following a gluten-free diet. The Health & Wellness Experience will include more interaction with you including: medical screenings, demos, and speakers that expand on this theme. We will also have many booths with exhibitors and samples of gluten-free foods.

The Health & Wellness Experience will be held in Seattle at the Sea-Tac Doubletree Hotel on June 16, 2012. We will have more information coming soon!

Saturday, January 7, 2012

French Crepes


"I am not allergic to wheat (although with maturing, I can’t eat as much bread as I used to when I grew up in Europe!) but several of my friends and many of my students are, so I wanted to experiment with different recipes, types of flours and starch and see if I could get close to the original texture. So if you have been diagnosed with Celiac disease or have noticed a frequent allergic reaction to wheat products, you can add this recipe to your gluten free diet.

Gluten is a great source of protein and binding, so when preparing a gluten free crepe, or pancake, the trick is to find replacements that can incorporate the binding and the light texture. When researching various gluten free recipes, I was shocked by the various complicated wheat free flour combinations I found. OMG! I don’t know about you but a recipe that uses 4-5 different types of flours, like potato, sorghum, powder egg replacer, cornstarch is way too labor intensive and not flexible enough to accomodate what I may have in my pantry. Life is short, food should be fun, not a drag!

So I attempted to simplify the batter as much as possible and yet obtain the right consistency and texture. It took several attempts to get it right. The first one, was a fiasco. The recipe called for potato starch, I could only find potato flour, not sure what happened but the batter ended lumpy and thick. As aunt Vula in the movie My Big Fat Greek Wedding would say: “It no work!” I couldn’t find potato starch in any local store, so that recipe was a no go! But with perseverance, I got it to where it was virtually impossible to tell the difference. Call me a purist, but the look of the food also matters. Using buckwheat may be healthy and safe but your crepes take on a grunge/hippie look that is more on the pancake side than the delicate French crepe. Call me a snob!

So without further adieu, here is the recipe:

1/3 cup sorghum flour
1/4 cup tapioca starch
1 heaping Tbl ground flax seeds in 1/4 cup of warm water
1 cup unsweetened non-dairy milk
4 tsp vegetable oil (not olive oil)

This recipe is not only wheat free but also corn free and soy free. This way, just about everyone, should be able to enjoy the pleasure of crepes.

Enjoy and share with others
Multiply and have many happy little crepes!"

-Kind Cooking, Chef Sophie

Gourmet Vegan Cooking Classes

Gluten Free & Happy
Thursday January 26th, 6-7:30pm
Firstenburg Community Center, Vancouver
Cost: $38.00
Register: 360-487-7001

Taught by: Chef Sophie
E-mail: Sophie@kindcooking.com

"Chef Sophie, was the founding chef of the Vegetarian House
in San Jose, California. She teaches how to easily transition
to a plant based & animal free diet, and in the process,
improve overall health, eliminate common allergies, boost your
immune system, and make fruit and vegetables a tasty addition to your
diet, not a punishment!"

Thursday, January 5, 2012

Gluten Free Online Radio

"The experts are in. Hear interviews with top Gluten free
and Celiac experts! Online. Anytime. Free.
Listen to experts like
Cynthia Kupper, RD
Dr. Rodney Ford
Nadine Grzeskowiak, RN
Cheryl Harris, RD
Dr. Tom O'Bryan
Dr. Peter Osborne
Shelly Stuart, RN
Tricia Thompson, MS, RD
Dr. Stephen Wangen"


-Gluten-Free Living, Number 2/2011

Saliva Tests Might Be As Effective as Blood Tests for Diagnosing CD

"A group of Italian researchers from the University of Rome
performed the first mass screening of schoolchildren for celiac
disease with a salivary tissue transglutaminase (tTG) antibody
test and compared those results with conventional tTG testing
using blood samples. Of the more than 4,000 children screened,
32 were found to have positive salivary tTG response. Of these
32, all but one tested positive with the standard blood tTG
antibody test. Intestinal biopsies were recommended for all 31
antibody positive patients, but parents gave consent to only
26 of the children. All 26 were found to have a positive biopsy
result, for a prevalence rate of 1.16% in the study population."

"Since collection of a saliva sample is non-invasive and relatively
easy to do, a highly sensitive and inexpensive test using saliva
would be an important step toward getting more people tested. The
need for better screening to identify those who have celiac disease
is generally accepted. But it has been difficult to find a cost-
effective method of reliable screening for large numbers of people.
In this study, the researchers have shown that the salivary test
correlates well with the standard blood test, and may be particularly
useful for mass screenings of schoolchildren."

-Gluten-Free Living, Number 1/2011

8 Tips if You Are New To GF Eating Out

"If possible, do some research before you eat out. There are lists
of restaurants that cater to GF customers on the Internet. Many
restaurants put their menus on their websites."

Choose a restaurant with a GF menu when you can. You'll get more
choices and a better chance for a safe meal.

Start with the basics. Tell your server you can't have anything that
contains wheat, barley, rye or most oats. Also mention flour, bread
crumbs, croutons, soy sauce and malt.

If your server does not seem to understand, ask to speak with the
manager or chef. You might be amazed at how accommodating chefs can be.

You can usually find something GF on a menu and options are growing.
If nothing seems appealing, plain grilled chicken, a baked potato, and
a salad without croutons are always good choices.

Be specific. Explain that your chicken needs to be cooked in a clean
pan or section of the grill. Point out that croutons can't be picked
off a premade salad.

The risk of cross-contamination is ever present. Always tell the server
about your diet needs.

After ordering, relax and enjoy your meal. If all goes well, you'll
have a place you can return to. And tipping well doesn't hurt!"

-Gluten-Free Living, Number 1/2011

Gluten-Free Cookbooks

Carol Fenster has written some really good cookbooks:

"100 Best Gluten-Free Recipes"
"1,000 Gluten-Free Recipes"
"Gluten-Free 101: Easy, Basic Dishes without Wheat"
"Gluten-Free Quick & Easy"
"Cooking Free: No gluten Dairy or Eggs"

-Gluten-Free Living, Number 1/2011

Wednesday, January 4, 2012


It's Genius!

"Genius by Glutino breads are such a gobsmackingly delicious leap forward in the world of gluten free bread, gluten free life will never be the same. Soft and light, full size and perfect for sandwiches – Genius® by Glutino is a fresh approach to gluten free. Join us on Facebook!"

-Delicious Living Magazine

Slimming Soup 2012

A personalized Fat Flush to target your stubborn fat stores.
A “new and improved” Fat Flush Soup is back— right in time for the 2012 weight loss season! The mouth-watering recipe— with four delicious variations— is featured in the January 23, 2012 First for Women magazine. The soup and the research behind it is the cover story for the new year, with stunning before and after pictures of Fat Flushers Cindy Davis and daughter Nikole Howell who lost a combined 105 pounds on fat flushing foods and healing soups!

The revamped recipe contains hearty and warming veggies, beans, and lean protein with spices like cumin, cayenne, cilantro and fresh garlic to seriously boost flavor appeal and enhance cleansing power. Really perfect for January weather.

Many of you will remember the original recipe – which initially debuted as The Fat Flush Soup in another popular woman’s magazine. While it is still a wonderful meal in a bowl – with even more colorful and antioxidant rich vegetables like tri-colored peppers and rich yellow squash – the new basic slimming soup recipe was tweaked and tested in our Fat Flush kitchen to obtain a more consistent yield and a vegetarian option.

The basic recipe still calls for lean ground protein like beef, turkey, or chicken. (Of course the protein you consume must be healthy – organic if possible – and not pumped up with hormones or antibiotics.) Critical to both phases of liver detox, this star performer is equated with beauty since our skin, hair, and nails are 98% protein. Protein helps make the powerhouse antioxidant glutathione; creates vital enzyme to zap toxins, and maintains energy levels. Protein is essential for weight loss because it can produce the pancreatic hormone known as glucagon which accesses stored body fat for energy. And since the body can’t store protein, it is so very essential that we get the right amount daily (at least 20 grams per meal) – which is what the soup provides! Having low protein levels increases our desire for carbs (like sugar) which contribute to a rise in insulin – the fat promoting hormone.

The filling, high fiber beans – either pinto, garbanzo, or black – contain anywhere from about 10-20 grams of fiber per serving which will help regulate blood sugar and sweep toxins out of the system by fulfilling the 35 fiber grams per day dietary recommendation.

But the basic soup recipe goes on to the next level by individualizing weight loss and recommending very special ingredient “add-ins” that address the top four weight gain triggers most commonly experienced by frustrated dieters: a sluggish thyroid, burned out adrenals, a toxic liver, and yeast overload.

While I can’t “scoop the soup” recipe, since the magazine is still on the stands, I can tell you more about these diet types which are characterized by the four “hidden” weight gain factors and what you can do to assure complete weight loss success while you sip your soup:

1) The Thyroid Type. If you are depressed, tired, and blue, the thyroid-revving soup may be the ideal recipe to kick off weight loss for the new year. It contains a special iodine-containing ingredient designed to rev up this tired metabolic driver which can become depleted due to fluoride and chlorine in the water supply. The thyroid gland is the key to metabolism and may be the underlying cause behind low libido, constipation, thinning hair, cold extremities, and bone dry skin. If you are taking traditional blood tests, note that the TSH (thyroid stimulating hormone) must be less than 3.5 to be considered “normal” by the American College of Endocrinology. To support the thyroid gland without taking hormones, Thytrophin from Standard Process has been used for over fifty years. Three tablets equate to 1 grain of Armour Thyroid which many individuals cannot tolerate due to an allergic response to the proteins in this desiccated thyroid product. To successfully convert into the active thyroid hormone (T4 to T3), the body needs sufficient iodine, zinc, selenium, and progesterone.

2) The Adrenal Type. Anxiety, dark circles under the eyes, dizziness upon standing, low blood pressure and difficulty either falling or staying asleep are keynotes of this type. The adrenal-healing soup is a good entrĂ©e (pun intended) into the world of adrenal balancing. My favorite supplement for underactive adrenals is the Adrenal Formula – which I personally have taken for years to rebuild and support optimal function at 7 am, 11 am, and 3 pm. It contains both the adrenal cortex and medulla for optimum strengthening. Sufficient potassium (in squash, tomatoes, berries, and cherries) is also a “must” for balancing cortisol – the hormone that the adrenals secrete when under stress which is the notorious belly fat promoter.

3) The Liver Type. If you are environmentally sensitive and regularly consume over the counter meds like acetaminophen then your liver may need some TLC. The liver is the body’s main filter for toxic wastes. Keeping it clean and well nourished is as important as taking a daily multiple. That’s why I created the liver-nourishing soup and formulated Liver Lovin’ Formula – with its purifying chlorophyll and daily dose of 500 mg. of taurine, the most important amino acid needed by the liver for the elimination of toxic chemicals and removal of drugs and their metabolites. It is a key ingredient of the bile acids produced by the liver which detoxify environmental contaminants.

4) The Yeast Type – Brain fog, sugar cravings, sinus problems and rashes are all too common symptoms of the fungus among us. To nix yeast, savor the yeast-killing soup and supplement once a day with the homeopathic Y-C Cleanse which neutralizes the yeast based upon the homeopathic law of similars. I also recommend one Moly-Cu tablet which contains 100 mg of the mineral molybdenum, one of the most helpful nutritional weapons we have to rid the body of aldehydes, the noxious byproduct of Candida that clouds the mind and muddles our thinking.

If you are ready for a fresh start, but not sure how to begin, then my specialty soups and tailored supplements may be just what you need. It’s so easy because the soup can be stored in the fridge for up to 5 days or frozen ahead.

Soup’s on— again— at my house. How about yours?

-Edge On Health, Dr. Ann Louise Gittleman