Monday, April 30, 2012

Speaking of Purple Produce...

"Researchers at Oregon State University have developed the first
"really" purple tomato variety. The tomato- known as Indigio Rose-
was bred to have high levels of anthocyanins, compounds that have
aroused interest for their potential health benefits. "It is the first improved
tomato variety in the world that has anthocyanins in its fruit," said
Jim Myers, PhD.
Most domesticated tomatoes have anthocyanins only in their stems and
leaves, which are not edible. Dr. Myers emphasized that genetic engineering
techniques were not used to develop the tomato. "These tomatoes are not
GMO," he said.
But how do they taste? "People are passionate about their tomatoes,"
Dr. Myers said. "The purple color draws their interest, and because it's
extraordinary, people tend to expect impressive flavor as well. It does have
a good balance of sugars and acids and tastes just like a tomato. Anthocyanins
are basically tasteless."

-Natural Choices Magazine, April 2012

Grapes for Healthy Eyes

"Eating grapes may slow or prevent the onset of age-related macular
 degeneration (AMD), the leading cause of blindness in older adults.
 A recent study found that the antioxidant actions of grapes prevented
 blindness and protected against oxidative damage of the retina in mice
 that are prone to developing retinal damage.The grapes offered slightly
 more protection than a supplement containing the antioxidants lutein
 and zeaxanthin, which also help guard against oxidative damage.
 The study suggests that AMD is the result of cumulative oxidative damage
 over a long period."

-Natural Choices Magazine, April 2012

Saturday, April 28, 2012

Accept- Then act

"Accept- Then act. Whatever the present moment contains,
accept it as if you had chosen it. Always work with it, not against
it...This will miraculously transform your whole life." -Eckhart Tolle

Gluten Free Calendar

For those that have already sent events over to me, I thank you!
This is just a reminder to get your events in for the rest of this year.
We are hoping to have the calendar finished through the end of this year by the end of the month.
Gluten Free Calendar is THE premier website for all gluten free events. From support groups, expos and in-store demos to celiac awareness nights, webinars and gluten free blogger events you will finally find everything, by state and date, in one place! Created by the minds that brought you Gluten Free Frenzy, the #1 Gluten Free Giveaway Site and Find Me Gluten Free, the #1 Gluten Free Business Finder, Gluten Free Calendar will not only house the listing of events but play host to many nationwide gluten free and celiac awareness events in effort to raise awareness and funds for the Celiac Disease Foundation, National Foundation for Celiac Awareness, Gluten Intolerance Group and Celiac Sprue Association.

I am inviting you to be a part of this gluten free revolution by sending us your events to be posted for the world  to see. Our goal is to make more people aware of the great, gluten free events available to them in their local community. We hope that you will join with us in creating unity in the gluten free community!
To find out more about us, please visit,
-Please send all events, meetings, tastings, speeches, etc. to
Please be sure to include event:
Who is hosting it
Contact Information
& A little about the event
We look forward to working with you in our efforts to calendar EVERY gluten free group and event available around the
world! With hundreds of events listed already, we are off to a great start.
Best wishes to you and your groups!
Cassidie Webster
Assistant Director of Events
& Account Manager
Gluten Free Calendar 
(435) 979-7273

Friday, April 27, 2012

GIG Interview

"My name is Misty Kosydar and I am a senior Anthropology student at Portland State University. I am currently writing a research paper about the patient-medical provider interaction for individuals with gluten-sensitivity or celiac disease. I was wondering whether someone in your GIG group with celiac disease would be willing to allow me to interview them. At maximum, the interview would take 30 minutes, and the questions would revolve around the individual's experience attempting to receive a diagnosis, and the general interaction with medical practitioners. I am hoping to key-in on the differences in the patient-physician interaction depending upon whether the individual has gluten-sensitivity or celiac disease. I have already interviewed individuals with gluten-sensitivity, but am having difficulty finding willing individuals with celiac disease. I was hoping that you might be able to point me in the right direction. If a member of your group is willing, the interview could be conducted over email, over the phone, or in person sometime during the next 2 weeks."

-If you are interested please contact Kristi #360-695-0862 by May 3, 2012. Thank you

Thursday, April 26, 2012

Whole Foods

Gluten Free Food Fair
Saturday, April 28th
815 SE 160th Ave
Vancouver, WA

Practicing Safe Sun

"In Dr. Plourde’s groundbreaking book, Sunscreens Biohazard: Treat as Hazardous Waste, she suggests that antioxidants are Mother Nature’s protective sunscreens. The antioxidants with the highest proven sunscreen protection are anthocyanins, beta-carotene, carotenoids, flavonoids, polyphenols, stilbenes, tocopherols, and tocotrienols.
Superfoods like cranberries, pomegranates, wild blueberries, avocadoes, broccoli sprouts, and goji berry juice as well as a plethora of spices like ground cloves, dried oregano, dried rosemary, thyme, cinnamon, turmeric, sage, and dried Szechwan peppers are especially high in the antioxidants that have skin protection power.
The carotenoids lycopene and astaxanthin are the antioxidants of choice which seem to hold special promise as natural sunscreens. Lycopene is an antioxidant found in tomatoes, pink grapefruit, and watermelon (as well as supplements) that protect against damaging UV radiation. In addition to consuming lycopene rich foods, I would consider a supplement that contains at least 6 mg of lycopene daily.
Similar to lycopene, astaxanthin is a special substance in plants and ocean animals that absorbs UV rays like a sponge. Highly touted as being 500 times more powerful in antioxidant activity than Vitamin E and ten times more powerful than Vitamin A, this antioxidant does double duty as a natural anti-inflammatory. Although foods like salmon are extremely high in astaxanthin, one would need to consume up to three pounds every day to enhance your skin’s natural protection. Since this is neither practical nor recommended due to heavy metal contamination of fish in this day and age, a daily supplement of about 4-5 mg would be ideal.
An all-around antioxidant like Oxi-Key would complete your skin-protection package.
Include these common sense habits in your sun care regimen:
1)    Although sunscreens containing titanium dioxide and zinc oxide – inert minerals – may seem a safer bet than sunscreens loaded with chemicals like benzophenone, they are not. These once-safe ingredients have been nano-sized for absorption deep within the skin’s layers and currently act as hormone disrupting agents like xeno-estrogens and testosterone-inhibiting substances. They must be avoided like the chemical sunscreens on the market, according to Dr. Plourde’s research.
2)    If you must be out in the sun for long periods of time, the only really “safe” sunscreen available is the zinc cream that is sold in pharmacies and is used as a topical application for skin irritations, dermatitis, redness and baby’s bottoms. This sunscreen will remind you of the old-fashioned zinc oxide sunblocks back in the day before nano-particles made the zinc oxide invisible to the naked eye but delivered it deeper into the skin’s structure. The use, however, of this physical sunscreen will prevent the body’s production of Vitamin D.
3)    Don’t entirely shun the sun. Allow yourself regular but brief unprotected sun exposure in the early morning or early evening to keep your vitamin D stores at optimum levels.
4)    Include early morning outdoor exercise in your daily routine. Avoid long term sun exposure between 10 am and 4 pm when the sun’s rays are the harshest. If you do need to be out at this time, wear a wide-brimmed hat and cover up with protective clothing. They even make UV protection clothes to help you stay safe in the sun. Thanks to one of my fans for bringing that to my attention! These clothing items are available in a number of online stores.
5)    Use an umbrella to shield your body from the sun, not only when you are at the beach, but also when you are at a ballgame or even walking around town. This is a secret that Thais and Malaysians use to keep their skin supple and young looking even in their sun-drenched tropical climates.
6)    Pay attention to the signals your body gives you and find a comfortable, healthy dose of sunlight that is right for you. Too much sun is an amount that results in red, irritated skin or sunburn, but the full effect of ultraviolet light on the skin takes several hours to develop. This means that you shouldn’t stay in the sun until your skin is red. Realize that the ideal amount of time you can spend in the sun without causing harm to your skin will be different from your neighbor’s. It will depend on your skin; the altitude and climate in which you live; whether there is reflective sand, snow, ice water or concrete that is increasing your exposure; whether your skin is wet or dry; and whether you are taking certain medications such as sulfa drugs that make your skin more sun-sensitive.
Something else to remember when spending time in the sun is the importance of staying hydrated."

-Edge On Health, Dr. Ann Louise Gittleman

Wednesday, April 25, 2012

Hidden Valley

press release
April 18, 2012, 8:03 a.m. EDT

Hidden Valley® Salad Dressings Adds Gluten Free Promise to Packaging

OAKLAND, Calif., April 18, 2012 /PRNewswire via COMTEX/ -- Add Hidden Valley Salad Dressings to the growing list of foods to clearly call out that they are gluten free.
The makers of Hidden Valley Salad Dressings have added a "Gluten Free" logo to bottles and dry packets of its signature Original Ranch® dressing as well as much of its Farmhouse Originals product line. Packages with the new logo should appear on store shelves this summer.
The packaging change is designed to help the millions of Americans who want to avoid gluten to shop with confidence. While gluten-containing grains - namely rye, wheat and barley - were not previously included in Hidden Valley Salad Dressings, the new packaging reflects a stronger and clearer assurance to the growing number of people who are seeking gluten-free products.
"What we've done is taken the added step of auditing our supply chain and securing guarantees that there are no ingredients that contain or are derived from gluten-containing grains," said Shaunte Mears-Watkins, marketing manager for the Hidden Valley brand.
The facilities manufacturing Hidden Valley® products have stringent allergen control programs to prevent cross-contamination and all of the products listed as gluten free undergo scheduled testing to ensure that the quality of the claim matches the quality of the products.
In addition to the packaging change, the makers of Hidden Valley Salad Dressings have teamed up with the Celiac Disease Foundation (CDF), the leading national Celiac disease organization, to further communicate Hidden Valley's gluten free promise and to help support the foundation's efforts to represent the needs and concerns of the Celiac community and raise awareness for early diagnosis of the disease.
Additional Resources
To see a complete list of "gluten free" Hidden Valley products, visit
Look for gluten-free recipes and tips for living a gluten-free lifestyle at:
Find recipes and more:
Find Hidden Valley on Facebook:
Follow Hidden Valley on Twitter:
About Hidden Valley®
The HV Food Products Company is a subsidiary of The Clorox Company, headquartered in Oakland, Calif. The Clorox Company is a leading manufacturer and marketer of consumer products with 8,100 employees and fiscal year 2011 revenues of $5.2 billion. Clorox markets some of consumers' most trusted and recognized brand names, including its namesake bleach and cleaning products, Green Works® naturally derived home care products, Pine-Sol® cleaners, Poett® home care products, Fresh Step® cat litter, Kingsford® charcoal, Hidden Valley® and K C Masterpiece® dressings and sauces, Brita® water-filtration products, Glad® bags, wraps and containers, and Burt's Bees® natural personal care products. Nearly 90 percent of Clorox Company brands hold the No. 1 or No. 2 market share positions in their categories. The company's products are manufactured in more than two dozen countries and marketed in more than 100 countries. Clorox is committed to making a positive difference in the communities where its employees work and live. Founded in 1980, The Clorox Company Foundation has awarded cash grants totaling more than $84 million to nonprofit organizations, schools and colleges. In fiscal year 2011 alone, the foundation awarded $4 million in cash grants, and Clorox made product donations valued at $13 million. For more information about Clorox, visit .
About the Celiac Disease Foundation
Since its inception in 1990, Celiac Disease Foundation has been at the forefront of Celiac disease education, awareness, advocacy and support services to both the lay as well as the health professional communities. Today, guided by its distinguished Medical Advisory Board, CDF is meeting the growing public health challenge of increased diagnosis of Celiac disease and gluten sensitivity with a range of vital programs and services for the public, patients and healthcare professionals and remains dedicated to raising awareness for early diagnosis on behalf of the 95% of the undiagnosed population. In the two decades since, CDF stands as the "go to" resource organization that can be counted on for evidence-based information regarding Celiac disease, gluten sensitivity and the gluten-free lifestyle.
Contact: Bridget Starkey,
SOURCE Hidden Valley
Copyright (C) 2012 PR Newswire. All rights reserved

Tuesday, April 24, 2012

University Of Chicago

The University of Chicago Celiac Disease Center needs your help!
The International Celiac Disease Symposium in Chicago from September 22-25, 2013, will present two distinct interactive educational tracks. The meeting will bring together the world's top scientists and physicians to discuss the most recent scientific advances in managing and treating celiac disease, while a separate clinical forum will be for registered dietitians, nurse practitioners, nurses, support group leaders, and members, advocates, business people, alternative practitioners and those living with celiac disease and/or gluten sensitivity.
The University of Chicago Celiac Disease Center, as the event host, would like to gather your input as we build the program for the Clinical Forum. We've created a short survey to help us do so.
Or, copy and paste the following link into your browser:
We appreciate your feedback and thank you for your time.

Gluten Free Food Fair

Whole Foods Market
Gluten Free Food Fair
Saturday, April 28th
815 SE 160th Ave
Vancouver, WA

Beth Hillson Weekly Newsletter April 24, 2012

"The information here is intended to help you live well on a gluten-free diet. It is not intended as a replacement for medical advice. While I carefully research the information and verify web sites, I urge you to do the same before applying it to your specific health and food allergy needs. And remember that ingredients can change so read labels carefully. Eat Well - Be Well! Beth

Notes From Beth
How wonderful to see so many of our readers at the GF Expo in Chicago last week. I love connecting with everyone, especially at such a terrific event. What an upbeat, active weekend with people stopping me to say, "thanks," wherever I went. It does the heart good!

And I was able to clear up a few gluten-free myths while I was there. I want to share them since these can be life-changing for someone on a gluten-free diet.

 (1) In one blogger session, people were reminding others not to use buttermilk unless it was organic as the low-fat buttermilk contains modified food starch. Myth Dispelled: Generally modified food starch in the US is from cornstarch, although occasionally if can be from tapioca. The other choice, wheat, would have to be disclosed based on the FALCPA (Food Allergen Labeling Consumer Protection Act) legislation of 2004.

(2) Someone said their naturopath had told them to avoid Red Kidney Beans and Chickpeas as both contain gluten. Myth Dispelled: These beans are starchy, no doubt, but they certainly do not contain gluten. Rinse and drain before using to get rid of any extra starch and diminish digestive tract problems.

(3) "I heard we cannot have Ketchup," said another person. Myth Dispelled: Years ago we were told that vinegar was a no-no because it was made with grain alcohol. People were afraid to eat ketchup, pickles, relish, and mustard. Myth Dispelled: All distilled vinegar is safe as the gluten molecule is held back in the distillation process. The exception is malt vinegar which is fermented from barley.

 We've talked about gluten-free baking flour blends several times in this newsletter. A wonderful synopsis of gluten-free baking blends is listed on Delights Gluten-Free Web site.

 A few weeks ago, someone asked why their cakes sunk in the middle. I said it might be because the cake was under baked.

 Here's one more reason a cake might sink in the center: According to an article in Martha Stewart Magazine, too much leavening from baking powder or baking soda can cause a cake to rise too high and too quickly, then sink in the middle. Use 1 tsp baking powder and/or ¼ teaspoon baking soda per cup of flour. If the recipe calls for more than this amount and fails, cut back the amount of leavening next time. Keep in mind that gluten-free baking might require a bit more leavening than gluten-filled baking.

Beth - I was diagnosed with Celiac Disease last February and within the last six months I am experiencing leg pain. The pain moves from my ankles to my shins and knees. My primary care physician thinks it could be fibromyalgia. Is leg pain a symptom of Celiac Disease? Thank you. Toni

Dear Toni,
 I am not a doctor and not familiar with your particular case. So please discuss this with your physician. However, while you are there, you might ask about your blood calcium levels. Sometimes these kinds of pains can be associated with calcium deficiency. By the way, everyone diagnosed with celiac disease MUST discuss calcium levels and supplements with their doctor as the two often go hand-in-hand.

Best of luck and be well, Beth

Beth, I was wondering if you could use almond butter instead of peanut butter in cookies. I have a recipe for no flour peanut butter cookies but I wondered about using almond butter? Thank you. I love your site and the info you get to us. Great job. Barbara Gene

Dear Barbara,
 Thanks for your nice note. You certain could replace peanut butter with almond butter without making any additional changes to the recipe. Enjoy! Beth

Hi Beth,
 As I am reading letters that people send to you I am a little confused on one point. If something is organic does that mean it also gluten free? I shop at Whole Foods because they have a great gluten-free selection but when I see something that says organic I'm not sure if that means it is also gluten free. I love your newsletter with references to different websites. Thank you, Barb

 Dear Barb,
 That's a great question and one I have not received before. Organic and gluten-free are two separate designations and only overlap when a gluten-free food also bears an organic symbol. However, I can certainly understand the confusion as one organization that certifies gluten-free products does so using the QAI ( Quality Assurance International) organic certification process. While they use the same process to vet manufacturers, the gluten-free seal means that the product and all its ingredients are free of gluten to any detectable level and that a process is in place to monitor each batch of product. Organic foods, on the other hand, are foods that are produced using methods that do not involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers , do not contain genetically modified organisms , and are not processed using irradiation , industrial solvents, or chemical food additives . As you can see, they are quite different. Beth

 Hi Beth,
This is for Linda who wrote in your last newsletter about having problems with GF breads. I've lately been tested for allergies through my naturopathic doctor. It's a test I had to pay for here in Ontario and it's done with my blood. It came back saying I'm allergic to all dairy and eggs. So right after finding this out I experimented with a gluten-free muffin mix that had no dairy but had eggs and I had a few cramps for a few minutes after eating the muffin. Sometimes after eating eggs, I would get nausea. So after this I started looking at the ingredients of GF breads and they all seem to have eggs in them so I just stay away! So perhaps eggs might be the problem! Good luck Linda! Liette

Dear Liette,
 Thank you for your note. That's certainly a good suggestion. Best, Beth

 Hi Beth,
 I was diagnosed with Celiac disease about a year ago. I used to love to get coffee from Starbucks, but I have read that caramel color contains gluten. Most of the coffee syrups list caramel color as an ingredient. Do you know of any flavored syrups that are gluten free, that way I can make my own coffee drinks at home. Sandy J.

 Dear Sandy,
 I think the caramel in the light Frappuccino contained barley for a short time. But the company has changed the formula. Here's something written by Amy Ratner at Gluten-Free Living Magazine. " The Light Frappuccino beverage ingredient list will no longer state "contains gluten." However, due to other restrictions in declaring a product "gluten-free," Starbucks says: We do not claim that any of our beverages are gluten free because we use shared equipment and handle gluten and allergens throughout the store. Customers that have questions should ask to review the ingredient statements with their barista or can call 1-800-23-LATTE for ingredient information."

 While it clears up that subject, it doesn't really make one feel comfortable drinking flavored coffee drinks at Starbucks. However, DaVinci Gourmet syrups do not contain gluten except for the Dulce de Leche Sugar Free Syrup so you can flavor your coffee at home. Best, Beth

 Hi Beth,
 I just wanted to let everyone know that there is a great gluten free fish place in Las Vegas Nevada. It is called Lazy Joe's Fish and chips and is owned and run by Joe Masterson. They serve fried fish and seafood in a gluten free batter. I was so excited when I found this place because I had not had fried fish in over 5 years! I eat at Lazy Joes every time I visit Las Vegas.

The location is: 7835 S Rainbow Blvd #22 Telephone: (702-489-6523) I hope anyone living in or visiting Las Vegas will give them a try. You will not be disappointed! Thanks for all you do, Sherrie

 Dear Sherrie,
 Thank you for this information. It sounds great. Beth

 It was wonderful meeting you at the GF Expo in Chicago last weekend. Thank you very much for signing my cookbook after the cooking class. I have not tried baking my own bread, however after your class I am going to try making pretzels. They were so good!!

 I wanted to tell you about a wonderful website . It is for the company Silly Yak Bakery in Madison, WI. It has the best GF items I have ever tried. I go weekly and get a fresh loaf of bread. That is one of the things I missed most when I went gluten free. They ship nationwide and I have tried several items and loved them all. If you are ever in the Madison area, stop by their store, they always have free samples. Thank you, Janet

 Hi Janet,
 It was great meeting you in Chicago. I have a photo of you and me standing at the Glutino booth. I will post it to my gluten-free makeovers page shortly. I'm glad you enjoyed the pretzels. And thanks for that tip about Silly Yak Bakery. I rarely get to Madison, but will make a point of seeking them out or visiting their web site. Best, Beth

Questions for Beth? Send them to         Gluten-Free Tidbits

 I saw this posted on the Celiac Listserv and it looked like an interesting study. Take a look and see if it is something you want to take part in. Beth

 I'm a fellow celiac doing my Master's work in how celiac disease affects quality of life. I would be very grateful if you would take the time to share your experiences with me in a questionnaire. It's secure and anonymous, and only takes five minutes to complete. Here is the link to the questionnaire, which takes you directly to Bowling Green State University's website:

 Just as a brief synopsis, I'm specifically studying how age affects the quality of life for celiacs. In my own personal experience, people have different social and emotional coping methods that have a lot to do with stage in life and life experiences. For instance, my entire family was diagnosed together, and my 20 year-old brother deals with his celiac diagnosis much differently than my 50 year-old mother. There is a lot of research about celiac quality of life, but literally none about how age affects it. That's where the questionnaire comes in. Anyone 18 and over can participate, and there's no limit to how many people can be in it, so forwarding on to family and friends is definitely ok. The more the merrier!

 I also welcome any questions or comments. Please email me at . Thank you! Cheers, Kati Beluska        
 Gluten-Free Events

 Celiac Disease Foundation Conference, Los Angeles, CA


 Celiac Awareness Tour, Philadelphia, PA


 Charleston GF/AF Expo, Charleston, SC


 Suffolk County Celiac Vendor Fair, Hauppague, NY

5/5/12 & 5/6/12

 Have a gluten-free event? Send it to .        
                A Recipe Makeover From Beth

 Hi Beth!
 Thanks for all the information! Since discovering that I have celiac disease, I have had a lot of success converting old recipes to gluten-free ones. There is this one favorite recipe, though, that I am having a lot of trouble with and I was wondering if you had any suggestions. It's called Stromboli: basically it's pizza toppings baked into a loaf of bread, which you cut into strips and dip into sauce. One of the difficulties with it is that you're supposed to put the toppings on the flattened dough, then stretch the edges over the top, overlap, and pinch them closed so it forms ribs over the filling. I would appreciate any help or insight you can offer!! Below is the original recipe. Many Thanks, Sarah

 Stromboli Pizza Pockets: 1 Loaf

1 pkg. active dry yeast (or 2 1/4 tsp)
1 cup warm water
1 T. sugar
1 T. olive oil
1 tsp salt
2 1/2 to 3 1/2 cups flour
garlic powder
Italian seasonings
Parmesan cheese
Desired pizza fillings, including mozzarella cheese

Dissolve yeast in warm water. Stir in sugar, oil, salt, and 1 cup of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Knead on floured surface. Place in greased bowl; cover and let rise until double in size (about 30 to 60 minutes). Punch down and roll out in a long rectangular shape on a greased, 9x13in. cookie sheet. Place layers of toppings lengthwise in the middle of the dough, leaving about two inches of space on each side, top with cheese, repeat (make about four topping/cheese layers). Cut 8 even strips on both sides of layered toppings. Starting at one end, alternately fold dough strips over filling and pinch together. Sprinkle with parmesan cheese, garlic powder, and Italian seasonings. Let rest 15 minutes. Bake at 375 degrees for 25 minutes. Serve with pizza sauce.

Dear Sarah,

Years ago I made a Quick Pizza Loaf with the Gluten Free Pantry French Bread/Pizza Mix . I did not roll it, but added some of the yummy ingredients you mentioned as the dough was kneading. When it finished baking, I cut it into strips and dipped them in pizza sauce. It sounds quite similar. Here's the recipe. It can be made in a bread machine or in the oven.

1 box French Bread/Pizza Mix
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon garlic powder (or to taste)
½ teaspoon salt

Combine liquids:
 1 ¾ cups warm water
1/3 cup olive oil
2 large eggs + 1 egg white

1, 7 gm packet active dry yeast (2 ¼ teaspoons)

 Add ins:
 ¾ cup chopped pepperoni (check labels)
¾ cup mozzarella cheese
½ cup chopped ripe olives, well drained (optional)
¼ cup grated Parmesan cheese

Pizza sauce for dipping

 Combine wet ingredients with previously mixed dry ingredients. Sprinkle in yeast. Beat well with a heavy duty mixer or let ingredients go through 10 minutes of the knead cycle in a bread machine.

 After 10 minutes of kneading (or 5 minutes of beating with a mixer), fold in the add-in ingredients, using a rubber spatula, making sure the mixture is well-combined. (You can use the rubber spatula method in the bread machine, too.) Let bread continue kneading, rising and baking.

 Or turn dough into a lightly oiled 9-x-5-inch loaf pan. Cover with oiled plastic wrap and let rise to the top of the pan. Preheat oven to 375 and bake 35 minutes or until hollow sounding when tapped.

 Turn onto a wire rack and cool until warm to touch.

 Cut into strips or cubes and dip in pizza sauce.

The 10 Things You Should Know About Sunscreen

What you don’t know about sunscreen is hurting you.
"After reading study after study reporting the alarming increase in skin cancer cases over the last several years, I’ve started to wonder what sunscreen might have to do with it. I recently came across the research of Dr. Elizabeth Plourde, the author of Sunscreens Biohazard – Treat as Hazardous Waste. Dr. Plourde is a hormone specialist with 25 years of extensive medical research and writing to her credit who has recently focused her attention on the hormonally-disruptive chemicals utilized in sunscreens. I had the opportunity to speak with her a few days ago and here are the most disturbing conclusions of her research:

1. Sunscreens are now in 97% of Americans’ blood streams and in 85% of breast milk samples.
2. The rapid increase in melanoma cases demonstrates sunscreen is NOT the answer. Sunscreens contribute to its cause because they leave the skin open to deeper penetrating radiation! The FDA only requires UV filtering, but UV rays only make up 4% of the solar radiation spectrum. Sunscreen use exposes the skin longer to near infrared (NIR) rays that account up 47% of solar radiation and penetrate deeper than UV rays.
3. Sunscreen chemicals pass through the placenta causing fetal development disruption. Fish show gender disruption due to sunscreen chemicals’ strong hormonal influences, indicating the same gender disruption can occur in human fetuses. Common in the news today are children with gender identity confusion.
4.  Sunscreen is now being linked to autism. Recent statistics show that autism is continuing to rise and to increase more rapidly in boys, which highlights the importance of addressing the many connections that connect the development of autism with the use of sunscreens.
- The ratio of autistic boys compared to girls has risen from 4:1 to 4.6:1, or approximately 5 boys to every girl. Sunscreens are more potent anti-testosterones than Flutamide, the anti-testosterone drug given to prostate cancer patients to block the action of their testosterone. This would impact male development more than female development.
- Autistic children demonstrate thyroid disruption. Sunscreens demonstrate the ability to disrupt normal thyroid development in the fetus. Abnormal thyroid affects speech and cognitive skills, both are aspects of the spectrum of autistic disorders.
- Autism rates vary by race. The MMWR (Morbidity and Mortality Weekly Report) 2008 reconfirms Caucasians have a higher incidence rate than either African Americans or Hispanics. More Caucasians use sunscreen than the other two groups, as evidenced by the higher percentage of sunscreen chemicals found in their blood.
- The rise in autism incidence parallels the rise in sunscreen use. In the 1970s and 1980s when sunscreens were introduced, the incidence of children diagnosed with autism was approximately 1 in 2,000. The MMWR 2008 reports that it is now 11 per 1,000.
- Vitamin D is identified as crucial to proper brain development before the age of 2.  Sunscreen blocks vitamin D production and proper brain development cannot take place. The deficiencies in the brain development—as a result of low vitamin D—are being identified in autistic children.
- Aluminum is suspected as a cause of autism. Sunscreens contain aluminum—whether it is listed on the label or not—as it is used in processing the ingredients.
5. Vitamin D deficiency is becoming pandemic. Sunscreen use prevents the ability of the skin to manufacture our vitally important vitamin D. Diseases that occur from low vitamin D are increasing at rapid rates, including cancers. The cost for cancers resulting from vitamin D deficiencies in 2004 alone are estimated to be between $40 – 56 billion.
6. Coral die within 96 hours of exposure to low levels of sunscreen chemicals. The stress created by these toxins makes coral less resistant to slight temperature fluctuations.
7. Phytoplankton, the crucial bottom of the food chain, die because they absorb sunscreens’ zinc oxide until they explode.
8. Sunscreen chemicals are now ubiquitous in our lakes and rivers around the world.
9. Upon exposure to sunscreen chemicals, fish become “inter-sexed” as they develop both male and female reproductive organs. Some even stop spawning all together.
10. Sunscreen chemicals are even in muscles of the fish we eat.
All of this may seem a little overwhelming because it flies in the face of conventional wisdom and everything we have been taught by dermatologists and skincare experts over the last decade. I’m sure you may be as disturbed as I am, but I have some practical suggestions that will help you to transition into a skin-protective program from the outside in and the inside out."

-Edge On Health, Dr. Ann Louise Gittleman

Thursday, April 19, 2012

Gluten Free Food Fair

Whole Foods Market
Gluten Free Food Fair
Saturday, April 28th
815 SE 160th Ave
Vancouver, WA

Liver-Lovin Time!

"Spring into health with a cleansed liver.
It doesn’t get the attention that the heart and brain do. But your liver is every bit as important, performing close to 400 different jobs from transforming food into energy and controlling hormonal balance to producing bile that supports healthy digestion.

The largest organ in the body, the liver is also a potent detoxifier. Perhaps its most important function, detoxification—ironically—puts the liver at great risk for damage. Everything from alcohol abuse and environmental toxins to parasites and unprotected sex can harm this vital organ.

A number of pharmaceutical drugs—acetaminophen and non-steroidal anti-inflammatories, antidiabetic meds, anticonvulsants, cholesterol and triglyceride lowering drugs, and synthetic hormone replacement therapy—have been found potentially harmful to the liver. Even certain supplements—anabolic steroids, chaparral, comfrey, germander, high-dose vitamin A, ephedra, and senna—may be damaging if taken on a regular basis.

Non-alcoholic fatty liver disease (NAFLD) is a leading cause of systemic inflammation, which can result in Type 2 diabetes. A Swiss study in the journal Nutrition shows that eating too much sugar can lead to a fatty liver, as well as insulin resistance and increased body fat. And research in Hepatology links high-fructose corn syrup—common in today’s processed foods and drinks—with liver scarring or fibrosis.

“Non-alcoholic fatty disease is present in 30% of adults in the United States,” says Manal Abdelmalek, MD, MPH, associate professor of gastroenterology/hepatology at Duke University Medical School. And a new study in the International Journal of Obesity shows that 11% of overweight and obese kids have NAFLD.

Finally, the liver is getting some respect! I’ve always observed that a persistent roll of fat at the waistline could be a warning sign of a fatty liver.

While it is true that the liver is perfectly designed to detoxify itself automatically, if it’s overloaded with poisons, petrochemicals, and prescription/OTC meds, it cannot perform its essential functions—maintaining blood sugar levels, synthesizing and normalizing blood proteins, and helping keep the body in hormonal balance. Freeing up this vital organ to do all its jobs may be the single most important step you can ever take in improving your overall health.

Detoxification is a highly nutrient-dependent process so your body needs to be well-fortified in order to detox your liver effectively.

Here are some simple, but effective ways to love your liver:

• Become a food sleuth. Nix food, drinks, salad dressings, and energy bars that contain high-fructose corn syrup.

• Begin each morning with hot water and lemon to help thin bile and tone liver function.

• Every day, eat liver-loving foods—particularly cruciferous veggies (broccoli, Brussels sprouts, kale, cabbage, and cauliflower)—to speed the breakdown of fat-storing toxins from the phase 2 detox pathway.

• Drink cran-water, an antioxidant/phenol-rich cranberry juice and water mixture, throughout the day to keep detox pathways clear.

• Get plenty of fiber (from chia, flaxseed, or psyllium, as well as fruits and veggies) to keep toxins moving out of the body.

• Enjoy sufficient protein like eggs with sulfur and lecithin to support detox and to aid in the formation of bile salts, and/or whey protein with amino acids that are precursors to glutathione—the liver’s premier antioxidant.

For Added Support:

To nourish your liver naturally and give your body a cleansing boost, I recommend Liver-Lovin’ Formula. This is a unique blend of:

• Artichoke, a well-known liver healer that’s loaded with antioxidants to help move toxins through detox pathways and to boost bile production.

• Copper-free chlorophyll to further enhance elimination (Note: Copper is found in many liquid chlorophyll supplements on the market in the form of chlorophyllin, a water-soluble, semi-synthetic sodium/copper derivative. In excess, copper can overwhelm the liver’s ability to detoxify.)

• Taurine, a major amino acid detoxifier that boosts the liver’s production of bile, aiding in fat breakdown.

Adults can take 2 capsules of Liver-Lovin’ Formula daily, with meals or as part of the Long Life Cocktail, or smoothies featured in Fat Flush for Life."

-Edge On Health, Dr. Ann Louise Gittleman

Tuesday, April 17, 2012

Six Strategies to Stop Spring Allergies

"Halt sinus, throat, and respiratory tract symptoms simply and effectively.
Seasonal allergies are not only downright annoying, they are becoming a serious health concern. Ranked as the 6th leading cause of chronic disease in our country, allergy-induced disease and their secondary health issues are nothing to sneeze about anymore.

Stats now indicate that some 50 million Americans are affected with hay fever and allergy-induced inflamed sinuses, runny nose, itchy eyes, coughing, and dry, irritated throats. Many individuals can go on to develop sinus infections, bronchitis, asthma, and middle ear infections when their mucous membranes are under constant assault.

Here’s my personal Rx for proactively tackling symptoms before they develop into more serious maladies:

1. Use a daily sinus rinse. Mix ½ teaspoon salt and ½ teaspoon baking powder in an 8 ounce nasal squirt bottle. Rinsing away mucus can help sinus sufferers get relief in about two weeks.

2. Spray away pathogens. Boost immunity with powerful herbal fighters like echinacea and Osha Root. For a dry, irritated or sore throat and post nasal drip, consider a product like Everyday Throat Spray. It contains an arsenal of immune boosters like echinacea and Osha Root. While echinacea is a well known “natural antibiotic,” Osha Root has impressive antibacterial and anti viral properties which help relax smooth muscles, aiding both asthmatic breathing challenges and coughs. The colloidal silver component helps to kill pathogens in the mouth and gums while licorice and peppermint are both soothing and flavorful. I personally use this product every time I travel and recommend its daily use for both children and adults.

3. Skip the alcohol. Drinking during allergy season can create swelling of the sinus and nasal membranes. No more nightcaps for a while.

4. Sniff essential oils. I always recommend a bit of eucalyptus sprinkled on a tissue that you place under your nose.

5. Defend against pollen. Before bed, shower and wash your hair because hair is a prime hiding place for pollen to collect. Change your clothes after being outside on high pollen count days and stay indoors on windy days.

6. Support your adrenal glands – your system’s fight or flight center for stress control. Allergies, as well as hypoglycemia, fatigue, bags under your eyes, repeated stress of any type, and negative belief systems are all signs of adrenal burnout. It can be remedied over time with simple but consistent lifestyle changes. Keep in mind that recurring respiratory infections are one of the most burdensome toxic loads on your adrenals so addressing severe or chronic infection like sinusitis, bronchitis or pneumonia is key to overcoming adrenal fatigue. Just about all forms of respiratory illness go hand in hand with low adrenal function

Perhaps the least expensive thing that you can do in this regard is put sleep on the top of your “to do” list. Lack of rejuvenating, growth-hormone producing sleep is a major roadblock to complete adrenal recovery and is common with individuals who show both high and low cortisol levels. Getting in bed by 9:30 pm so that it’s “lights out” by 10 pm is ideal, as well as the faithful supplementation of an adrenal support supplement at 7 am, 11 am, and 3 pm. Eating breakfast before 10 am, reducing caffeine, sugar, processed carbs, and emphasizing protein at every meal and a protein-rich bedtime snack is key to helping you recoup your energy, vitality, and enhance immune resistance during allergy season."

-Edge On Health, Dr. Ann Louise Gittleman

Monday, April 16, 2012

April 21 GIG Meeting

Don't forget to join us for our next support meeting:
Saturday, April 21st, 10am-12pm
Legacy Salmon Creek Hospital
2211 NE 139th St
Vancouver, WA 98686
Rooms C-D

Our guest speaker is:
Peggy Swanson
Fit Happens/Take Shape for Life

Please bring a food donation for the Food Bank
We hope to see you there!

Sunday, April 15, 2012

Balanced Living Chiropractic

Does your food budget allow you to buy everything Organic? If not, join us at our next class on Tuesday at 6:30 P.M. to find out what foods you absolutely need to buy organic, and which ones you can skimp on. Space is limited, so please RSVP with the link below. See you there!
Event Registration Form

Curried Butternut Squash Soup

We had some delicious food from the kitchen yesterday
at the Samplefest. Here is one of the recipes...


1 medium butternut squash
1 medium onion, chopped
olive oil
2 Tablespoons butter
1 tsp dried Thyme
1 quart chicken stock or less depending on your taste
salt and pepper to taste
1 cup Coconut Milk Creamer or as much as you like
2 to 3 apples, peeled and chopped (I used Granny Smith apples)
1 to 2 tablespoons of Hot Madras Curry Powder or to taste(I used McCormick)
1 to 2 teaspoons honey or to taste

Preheat oven to 350 degrees.

Cut squash in half and scoop out the seeds and membrane.
Brush with oil and place cut side down in baking pan.
Bake 45 to 60 minutes, or until squash is cooked and soft.
Remove from oven and allow to cool.

While squash is baking, melt butter with a little olive oil in heavy skillet.
Cook onion in pan until onion is soft but not brown.

Scoop out the cooked squash into a blender and puree with some of the chicken stock until squash is well pureed. Or, if you have an immersion hand blender,
Place the chicken stock in a large pot (or crock pot) with the squash, onions, thyme, coconut milk creamer, and the salt and pepper. Using the immersion blender puree the contents of the pot. Add the curry powder and the apples and heat to simmer. Simmer until the apples are tender.

Serves 6 to 8

I used the crock pot, so I used the whole quart of chicken stock and 2 cups of the coconut milk creamer. I also added some coconut milk yogurt that I had, just to make more but the yogurt won't be necessary if just making to serve 6 to 8.

I think you could use any firm apple.


PF Chang's Expands Gluten-Free Menu

"P.F. Chang’s has long earned brownie points amongst the gluten-free community for its careful gluten-free menu: not only are there lots of options, but all gluten-free dishes go on special plates to avoid accidental mishaps.

Now it's poised to gain even more gluten-free fans. Its lunch menu has expanded with combo plates served with soup or salad for less than $10 and a special April-only Facebook app gives people the chance to win gift cards."

-Triumph Dining

April 21 GIG Meeting

Don't forget to join us for our next support meeting:
Saturday, April 21st at:
Legacy Salmon Creek Hospital
2211 NE 139th St
Vancouver, WA 98686
Rooms C-D

Our speaker is:
Peggy Swanson
Fit Happens/Take Shape for Life

Please bring a donation for the Food Bank
We hope to see you there!

Samplefest 2012

A big thank you to all of those who came out yesterday to
support our Samplefest 2012 Gluten Free Food & Health Fair!
To those of you that didn't make it, we hope you
can join us at our next one.

Friday, April 13, 2012

Samplefest 2012

The big day is finally here, tomorrow is
our Samplefest 2012 Gluten Free Food & Health Fair.
Get up bright and early and come join us for lots
of food and fun!!

Wednesday, April 11, 2012

Samplefest Saturday

Only 2 more days to go until Samplefest 2012
Gluten Free Food & Health Fair.
Lots of food, friends and fun...
Don't miss it!!

St. John Lutheran Church
11005 NE Hwy 99
Vancouver, WA 98686

Admission: $2.00 per person
Children 12 and under are FREE
$10.00 Max per family
Please bring a donation for the church Food Bank

Cash and checks only please for vendor product sales.
See you there!

A Valued GIG Member

Mia was a member of GIG. She passed away unexpectedly a couple weeks ago.
A friend of Mia called yesterday to tell me her memorial service is tomorrow
at 6 pm at the chapel of Salem hospital.

Tuesday, April 10, 2012

Come Hungry Please

Make sure to come hungry when you come to the
Saturday Samplefest. There will be lots of samples
as well as delicious food made by our kitchen staff,
so make sure to check out the $1.00 menu.
All the proceeds from the sale of our yummy food
will go to GIGSWWA.

Release Fat with Slimming CLA

"CLA fights fat and dials down inflammation linked to cancer and heart disease.
It’s been ten years. And I still marvel at the way CLA targets belly fat. That’s why I’ve made this “good” omega-6 fat part of the tried and true Fat Flush regimen.

Changes in America’s food supply have made it difficult to get sufficient amounts of conjugated linoleic acid (CLA) in the diet. For example, cows allowed to graze on grassy pasture have 500% more CLA in their milk than those fed today’s typical diet, high in grain. And removing the fat in low-fat and reduced-fat dairy also reduces this beneficial omega-6.

Meat from grass-grazing livestock has half the saturated fat as that from animals fed chemically altered grains. Like cattle, chickens that feed on pasture also have less cholesterol, saturated and total fat—and 100% more omega-3 fats.

As opposed to grain-fed livestock, grass-fed meats not only add fat-fighting CLA to your diet but also supply cancer-fighting antioxidants. That’s why I recommend grass-fed meats as a lean protein source in Fat Flush for Life.

Found in grass-fed beef, conjugated linoleic acid (CLA) appears to benefit a range of inflammatory conditions—atherosclerosis, cancers, colitis, metabolic syndrome, and rheumatoid arthritis—according to new research at University College Dublin. Other studies show that CLA reduces oxidative stress in cancer and enhances the body’s immune response.

That’s good news for anyone interested in healthy weight loss, even kids. A randomized, double-blind, placebo-controlled study in the American Journal of Clinical Nutrition shows that this omega-6 fatty acid is effective for obese and overweight children.

Norwegian investigators have found that CLA leads to a stunning 20% loss of body fat in proportion to lean tissue. Obese postmenopausal women with Type 2 diabetes were able to lower both their body mass index (BMI) and overall body fat in just 8 weeks by taking CLA!

Overweight individuals taking this good omega-6 fat also lost, on average, 7 pounds—without making any dietary changes. And Dutch scientists recently confirmed CLA’s safety—even megadoses taken every day do not affect kidney and liver function in humans.

The Cancer Connection
Lab research shows isomers in CLA help to combat breast, colon, and prostate cancer cells. And a current study in the Journal of Nutrition shows that this omega-6 fat offers protection against inflammation-induced cancers in mice.

A 2007 report from the World Cancer Research Fund and the American Institute for Cancer Research also finds “convincing” evidence for a cause-and-effect relationship between obesity and postmenopausal breast, colon, endometrial, esophageal, kidney, and pancreatic cancer. The same report cites obesity as a “probable” cause of gallbladder cancer.

“As time goes on, we’re realizing that obesity is related to more cancer than we originally suspected,” says Donald Hensrud, MD, MPH, associate professor of preventive medicine and nutrition at the Mayo Clinic College of Medicine. And preliminary research suggests that healthy weight loss may lower cancer risk.

How Much CLA?
Taken as a concentrated supplement, CLA helps the body to burn stored fat, generally resulting in a proportional increase in lean muscle mass, which in turn burns even more fat. And it does this while contributing to healthy weight loss—even without exercise.

Recent research in the Journal of the American Medical Association finds that women need to work out at least an hour a day to lose weight. And most women I know aren’t able to exercise that much!

A 2009 lab study shows that CLA may even help protect against muscle loss in the elderly. “Such age-related loss of muscle-mass has far-reaching consequences for the elderly, including impaired physical function, increased risk of falls, fractures, dependency, and death,” investigators say.

To fight both fat and inflammation, try CLA-1000, at the research-based dose of 3 to 6 softgels a day—a level far below the megadoses (19 grams) recently deemed safe. To target belly fat or more rapid weight loss, start with 6 softgels daily for several weeks. Then cut back to 3 softgels once desired results have been obtained."

-Edge On Health, Dr. Ann Louise Gittleman

Monday, April 9, 2012

Samplefest Saturday

4 days to go until Samplefest Saturday! Don't forget
to come and enjoy lots of GF samples and health
information. The vendors will be selling their delicious
products too. Cash and checks only please. See you there!!

Saturday, April 7, 2012

Samplefest 2012

The countdown week from today is our
Samplefest 2012 Gluten Free Food & Health Fair,
Saturday, April 14th, 9am-2pm. St. John Lutheran
Church 11005 NE Hwy 99, Vancouver. Don't miss it!!

Friday, April 6, 2012


"The food you eat can be either the safest and most
powerful form of medicine or the slowest form of poison."
-Ann Wigmore

Thursday, April 5, 2012

Volunteers Still Needed!

We still need volunteers to help us with our
Samplefest 2012 Gluten Free Food & Health Fair
Saturday, April 14, 8am-3pm.
If you are interested in free admission, a free
gluten free goodie bag and meeting some great people,
come join in the fun. Thank you.
Please call Kristi 360-695-0862

Wednesday, April 4, 2012


"Don't waste your time looking back on what
you've lost. Move on, for life is not meant
to be traveled backwards." -Anonymous

Heal! Connect to the Earth for your Missing G

“Vitamin G” is a natural solution to aches, chronic fatigue, and insomnia.
Beneath your feet outdoors is not just a mere patch of grass, dirt, sand, or concrete. It is an omnipresent source of natural healing energy. We humans, as all other living beings, are electrical creatures on an electrical planet, and the ground beneath us is more than something we just stand, walk, play, and build on.

Cable and electrical wiring that comes into our homes and offices is grounded. Shouldn’t we be too? It makes sense to me, especially now that we are constantly bathed in electropollution from antennas, computers, cordless and cell phones, digital equipment, dirty electricity, microwaves, PDAs, satellite TVs, and WiFi.

Thankfully, it also made sense to former cable industry executive Clint Ober, who developed the concept and practical applications of Earthing. Retired and traveling around the country, he began noticing that almost everyone wears synthetic-soled shoes—and wondered if we are, inadvertently, insulating ourselves from Earth’s natural electrical surface charges with our rubber, plastic, and synthetic-mixture shoes.

Reflecting on the growing number of debilitating diseases in this country today—including a serious illness he himself suffered at age 49—Ober started to suspect that the ubiquitous and chaotic byproducts of man-made electropollution might be to blame. Could the Earth provide stability to the human body—within our own natural electrical circuitry—as it does to other electrical systems?

Getting Grounded
Ober conducted a simple experiment on himself, using his knowledge of electrical conductivity and grounding. He rigged up a conductive grid out of metallic duct tape to fit his bed and attached a wire to the grid, running the wire out the window to a metal grounding rod planted in the Earth outside.

First he measured his body’s own voltage from EMFs emitted by nearby wiring and electrical devices; next he laid on his “grounded” grid—where he discovered his body’s voltage had suddenly dropped to near zero, roughly the same voltage as the Earth. Before he knew what was happening, Ober fell asleep—for the first time in years without a sleeping pill.

He began working—slowly at first since university sleep researchers initially laughed at him—with biophysicists, electrophysiologists, and medical doctors to validate his own personal observations. And Earthing was born!

Today, a number of studies show that Earthing promotes better sleep, more energy, quicker healing, and reduced inflammation and pain, while normalizing the stress hormone cortisol. Here’s what people are saying after using Earthing sleep systems:

“After using the Earthing Universal Mat for one day, that evening I experienced the best sleep I’ve had in awhile. Previously, I woke up with pain in the deltoids muscle—but not after using the pad…for just one day! After several days of usage, the best word I can use to describe the feeling throughout my body is “fluidity” of movement. I have arthritis in my spine, hands, neck and also fibromyalgia.” – Diana L.

“I’ve been sleeping on the Earthing Bed Pad for many months and I sleep so much deeper, dream vividly, and wake up totally refreshed. I don’t wake up during the night any more either. I love the Earthing Body Bands, too, because they are so versatile. I use the wrist band while I am watching TV to help me relax. I also use it while I am at the computer and I don’t feel tired by the end of the day. The larger band I put around my waist when my lower back is strained by exercising too hard. All the pain and stiffness goes away.” – Liz B.

Several studies have confirmed that, when this grounding system is used during sleep, “it normalizes the daily cortisol [stress hormone] rhythm, improves sleep, and reduces pain and inflammation,” writes James L. Oschman, PhD, in the Journal of Bodywork Movement and Therapy. Other research in the Journal of Alternative and Complementary Medicine shows that this technique uses free electrons from the Earth to neutralize positively charged free radicals in the body that cause inflammation.

In another study in the Journal of Alternative and Complementary Medicine, Dr. Oschman explains that grounding or Earthing “enables both diurnal electrical rhythms and free electrons to flow from the earth to the body,” setting our biological clocks for hormones that regulate sleep. In fact, Dr. Oschman compares this grounding technique to antioxidants that neutralize harmful free radicals.

In Dr. Amalu’s research, a 33-year-old woman with significant knee pain and swelling from an injury—a condition that caused her to be unstable on her limbs for 18 years—reported that her pain was cut in half after six days of 30-minute exposure to Earthing. She could also stand for long periods and no longer needed to sleep with a pillow between her legs at night.

After four weeks of this treatment, she was able to play soccer again, and by 12 weeks, she went waterskiing for the first time in years. Not surprisingly, her thermogram showed considerably less inflammation in her knee.

Men benefit as well. A 57-year-old man suffering chronic bilateral ankle and foot pain for two years slept on an Earthing system for just two nights before most of his pain was gone. And within four weeks, he was pain free with only occasional stiffness in his feet and ankles.

A real estate agent diagnosed with fibromyalgia 15 years ago “tried all kinds of remedies, creams, and pain relievers that might help for about an hour or so, but that was it.” Then 10 years ago, she started grounding herself with an early prototype Earthing mat. “The very first night, I feel asleep right away and woke up refreshed without any pain. I couldn’t believe it.”

Ground Yourself
The Earthing Bed Pad (placed at the foot end of any bed, over the bottom fitted sheet, and tucked around and under the mattress) grounds your body to the Earth for sound sleep. You can also sleep grounded on an Earthing Fitted Sheet. I can personally recommend Earthing because I’ve seen the difference it’s made in my life.

The victorious American-sponsored Tour de France Cycling Team did too! Team chiropractor, Jeffrey Spencer reports the cyclists slept better after sleeping on bed pads with silver threads that are grounded to the Earth. The team also had more energy, stamina, and strength plus less tension, despite the physically grueling, highly competitive nature of the Tour de France. The cyclists even healed better from their injuries, Spencer reports.

Throughout most of human history, we have walked, sat, and even slept on the Earth—separated only by natural materials from its natural and healing electrical currents. The Earth’s own natural grounding discharges and prevents the buildup of artificial and harmful man-made EMFs from all our digital, electronic, and wireless gadgets.

Who wants to give up the convenience of these devices? That’s why my latest book Zapped highlights grounding yourself with Earthing products as a smart solution to electropollution."

-Edge On Health, Dr. Ann Louise Gittleman