Monday, July 30, 2012

Free Health & Wellness Workshops

 Balanced Living Chiropractic in Vancouver is offering free workshops.
August 21, 2012 – Good Fat/Bad Fat
New information on saturated fats, brain function, and when to use certain oils, when to avoid them.

September 18,2012 – Detox 101
Thinking about a cleanse or detoxification?
Learn the differences between the leading techniques and expected results.

October 16,2012 – PMA (Positive Mental Attitude)
Dr. Perin has mastered the art of PMA’s, and wants to share proven approaches to thinking and living positive. Is your glass half full?? Or half empty?

November 20, 2012 – Artificial sweeteners vs. Natural sweeteners
NO calories?! It must be healthier! Or not.
Agave – huh?

December 19, 2012 - Diet Fads
The differences, pros, and cons between the latest diet fads, just in time for your 2013 resolutions! Find out which ones are healthy, and which ones to stay away from. 

Call 360-597-4784 to register

Saturday, July 28, 2012

Safe Treats

Stasie John has two children (she calls them her "food-allergy
warriors") who eat differently than other kids. To help them live
happily on their special diet, she penned The Gluten Glitch
(Beaver's Pond Press, Inc.), a charming book for youngsters
who can't eat gluten. Whether your little one has celiac disease
or a gluten allergy, this colorfully illustrated tale speaks directly
to the emotional and social aspects of feeling deprived. The
story revolves around young Gideon's frustration and how his
mother successfully reframes his gluten intolerance in a positive
way: "Let's play the I Can Eat game!" Together, mom and Gideon
list all the yummy goodies he can safely savor. An uplifting book
for every child who lives with special dietary needs.

-Living Without Magazine, August/September 2012

Thursday, July 26, 2012


Remember when the only thing we knew to do with a tub of
this tangy cheese was to cook up a batch of lasagna? Times
have changed. Today's nuanced, artisanal versions of ricotta
lend a delicate flavor to everything from potato salad to home-
made ice cream.

Raspberry-Ricotta Ice Cream
Makes about 4 servings
Puree 1 1/4 cups ricotta, 1/2 cup cane sugar, 3/4 tsp vanilla,
1 tsp grated lemon zest, and a pinch coarse salt. Stir in 1/2
cup heavy cream. Freeze in ice cream maker, then mix in 1
cup berries. Transfer to a container and freeze until firm.

Whole Living Magazine, July/August 2012

Monday, July 23, 2012

Celiac Study

The Celiac Disease Group at Lucile Packard Children’s Hospital at Stanford is currently recruiting participants for a clinical initiative to improve quality of care for adolescents who are transitioning to college with Celiac Disease (also recruiting teens without Celiac to serve as controls).

Participants can enroll on our Facebook site (<>) and the study will take place this summer and fall and will utilize facebook and a series of 3 surveys. We are asking if you could please forward this message to your members, post information about the study to your Facebook site, or direct others to our Facebook page where they can take the eligibility survey. We need 20 more controls and 30 more celiac teens, at the end of the study all participants will have a chance to win $500 cash or a new iPad.

Please forward study information to anyone who may be interested. Thank you for your help and together we can improve the college transition of those living with Celiac Disease.


Merissa Garvey
Celiac Disease Group
Lucile Packard Children's Hospital at Stanford

Sunday, July 22, 2012

Nice Buns

Canada's venerable Kinnikinnick Foods introduces a
line of Soft Breads and Buns, a notable addition to it's
extensive list of gluten-free, dairy-free products.These
hamburger and hot dog buns, and these white and multi-
grain loaves taste great right out of the package. They
don't require toasting and they freeze well. With no trans
fat or artificial colors, flavors or preservatives, they're
fortified with five essential nutrients and contain at least
5 grams of fiber and less than a gram of sugar per serving.
Serve them at your next cookout, picnic or dining get-together.
The breads are made in the same size and slice thickness
as wheat loaves, and with the same taste and texture, no
one will suspect they're gluten free.

-Living Without Magazine, August/September 2012

Interested in Celiac Research?

Alba Therapeutics is sponsoring a clinical trial locally for Celiac Disease.
The purpose of the research is to look at how effective and safe an
investigational medication is when it is given to subjects who have celiac
disease. The study will include people who have been diagnosed with
celiac disease and have been on a gluten-free diet for more than 12
months before study entry.
You may qualify for the study if you:
Are between the ages of 18 and 75 and have been diagnosed
with celiac disease.
Have a diagnosis of celiac disease confirmed by biopsy and
lab work more than 12 months before study entry.
Have been on a gluten-free diet for 12 months or longer.
Are still experiencing symptoms when exposed to gluten.
Are willing to maintain your current diet for the duration of
the study.
Satisfy other inclusion criteria.
To participate in a survey to determine whether or not you
qualify and to connect to a site near you, visit

-Living Without Magazine, August/September 2012

Thursday, July 19, 2012

Why The Grapefruit Diet is Making a Comeback

Solid science backs grapefruit’s slimming properties.
The July 30, 2012 Woman’s World is on newsstands now. It features a new and improved grapefruit diet inspired by real studies that prove grapefruit does melt fat!
Remember the old grapefruit diet from years back?
Well it turns out there may be some solid science behind the grapefruit/weight loss connection after all. Researchers at the famous Scripps Clinic in La Jolla, California found that eating half a grapefruit three times a day resulted in 800% more weight loss than those who skipped it completely.
How does it work? An antioxidant flavonoid found in grapefruit, naringenin, can increase insulin sensitivity which in turn triggers the liver to break down more fat. In fact, one report even called naringenin “rocket fuel” for fat-burning in the liver!
And that’s beyond grapefruit’s nutritional perks that include its offering of a low calorie source of vitamin C, a decent amount of potassium, and phytosterols that help to balance cholesterol levels.
Grapefruit has been one of my favorite fat flushing fruits for years. When you team it with other fat fighters like lean protein, essential fats and clean carbs, it’s the perfect formula for quick, safe weight loss.
Incorporate grapefruit into my turbo-charged Smoothie Shakedown program, and you’ll dramatically increase your fat-burning potential. The Smoothie Shakedown has helped thousands of Fat Flushers lose as much as 15-20 pounds in two weeks.
The grapefruit-containing Citrus Surprise smoothie is absolutely delicious.  Even for non-grapefruit lovers, when this super fat flushing fruit is paired with orange and a little spice, it becomes a favorite staple of the program. Check out the recipe here.
Note: Grapefruit may affect the metabolism of certain prescription meds. Please consult your physician. For those of you currently following my classic Fat Flush program, please note that the Grapefruit Diet in the article would be most appropriate for Phase 3. The “New Grapefruit Diet” was developed to introduce grapefruit’s slimming properties to a more mainstream audience. For those who are new to the Fat Flush program, pick up a copy of the classic The Fat Flush Plan for continued weight loss success.
As they say, “there’s a lot more juice in a grapefruit than meets the eye.”

-Edge On Health, Dr. Ann Louise Gittleman

A Message from Garden Lites

 Garden Lites "The Delicious Vegetable Company" is excited to share the news with GIG groups that we have recently been added to select Walmart and Target stores across the country.  Getting delicious and convenient gluten free food has never been easier!  Our frozen vegetable soufflés contain two full servings of vegetables, are loaded with protein and fiber, and are 200 calories or less.  Ready in under 5 minutes, the 7 oz. pre-portioned bowl makes a great lunch, side dish, or anytime mini meal.  To find a store near you, visit the Store Locator.

More information can be found at  To request printed coupons for your next group meeting, please contact Julie Gould,

Wednesday, July 18, 2012

Strawberry Tartlets

This easy recipe is adapted from one at HeraldArts&, Canadian Press. It makes a light and yummy summer dessert. Tart shells can be made three days ahead. They can be filled with pudding or whipped cream and topped with sliced strawberries, too.

1 ½ cups broken Schar Frollini Shortbread cookies, or other gluten-free cookies
2 tablespoons butter, softened
1 tablespoon maple syrup
1 tablespoon brown sugar
1 cup diced strawberries
2 tablespoons Grand Marnier or other orange flavored liqueur
½ cup whipping cream, whipped
4 large strawberries, for garnish

Heat oven to 375 F.

In a food processor, pulse together cookie pieces, butter, maple syrup and brown sugar until crumbly.

Divide mixture among four 4-inch, non-stick tart molds (preferably molds with removable bottoms), pressing evenly into bases and up the sides.

Bake for 13 to 15 minutes until fragrant and golden brown. Let cool and remove from molds.

In a medium bowl, combine strawberries with liqueur; spoon ¼ cup into the base of each tart.

Pipe or spoon ¼ cup of the whipped cream onto each tart and top with large strawberries. Serve immediately. Serves 4

-Beth Hillson Weekly Newsletter, July 17, 2012

Gluten Free Tidbets

Can a positive tTg and negative EMA be Celiac Disease?
A group of researchers at the departments of Gastroenterology, and Immunology at the Northern Deanery of Newcastle upon Tyne, and Freeman Hospital in Newcastle upon Tyne in the UK recently studied cases of positive tissue transglutaminaseantibodies with negative endomysial antibodies to determine whether or not such cases amount to celiac disease.

By way of background, the most sensitive and specific blood tests for diagnosing celiac disease are those that detect immunoglobulin A (IgA) antibodies against human tissue transglutaminase (tTGA) enzyme, and those that measure aspects of connective tissue covering individual smooth muscle fibers, endomysial antibodies (EMA).

Because of the high sensitivity (up to 98%) and high specificity (around 96%) reported for the tTGA assay, detection of tTGA is currently the primary blood test used in screening for celiac disease. The tTGA test also has a high negative predictive value approaching 100%, which makes it an excellent test for excluding celiac disease in both high and low risk groups. EMA, on the other hand, has extremely high specificity values close to 100% and positive predictive value values approaching 80%. However, compared with tTGA, EMA has lower sensitivity, usually under 90%.

This being the case, the present standard celiac disease screening strategy is to first use tTGA, and then confirm positive results using EMA. However, doing it this way, doctors often end up with a group of patients who show divergent test results.

For their study, the researchers wanted to gauge the percentage of patients with positive tTGA and negative EMA, but who were confirmed with celiac disease upon biopsy, and to identify factors in these patients that may help to increase diagnostic accuracy in such patients. The research team identified 125 consecutive patients with positive tTGA and negative EMA, who subsequently underwent endoscopy with at least two biopsies from the second part of the duodenum.

The team charted any tTGA result over 15 U/ml as positive. They excluded any patients with known celiac disease at the time of testing.

They then reviewed patient notes to assess indications for celiac disease serological screening, including the presence of iron deficiency anaemia, and symptoms such as diarrhea or weight loss, and family history of celiac disease. They defined diarrhea as a bowel frequency of more than three times a day.

They then assessed histological evidence of celiac disease based on subsequent duodenal biopsies, plus Marsh grading. They categorized twelve patients (9.6%) as celiac disease positive. Of these, 10 patients had positive histology, and two patients had unclear histology plus an overall clinical impression of having celiac disease.

Source: Family Practice and

Being Gluten-Free 'Is Determined By Evolution', Says Gastroenterologist

According to Professor David Sanders, Consultant Gastroenterologist at the Royal Hallamshire Hospital and University of Sheffield, England, "Only for the past ten thousand years have we had wheat-based foods in our diets, which in evolutionary terms makes wheat almost a novel food. If you put that in context to the 2.5 millions years that mankind has been on earth, it makes sense that our bodies are still adapting to this food, and more specifically, the gluten that it contains."

Sanders' comments were prompted following the recent claim that potentially up to 6% of the population could be suffering from gluten sensitivity, making it by far the most common gluten-related disorder after celiac disease. Celiac disease currently affects around 1% of the population, which is an 80-fold increase in reported cases since the 1950s, when only 1 in 8000 were susceptible, compared with 1 in 100, today.

A recent survey commissioned by the Dr Schär Institute identified that GPs and dietitians frequently see patients with what they believe to be gluten sensitivity but they are uncertain how to manage the condition.

Its gastrointestinal symptoms are general and include abdominal pain and bloating, diarrhea, constipation and generic malaise. Headache, fatigue, limb numbness and anemia make for diagnostic difficulties too. The survey found that 90% of dietitians and 86% of GPs claim to be aware of gluten sensitivity but more than half have a limited or average understanding of it.

Speaking on behalf of the Dr Schär Institute, dietitian Melissa Wilson, said, "The comments from Professor Sanders and the survey results demonstrate that serious confusion exists when experts try to diagnose or manage gluten sensitivity. GPs and dietitians are telling us that they do not feel there is enough information available, despite reporting a large number of patients displaying symptoms associated with the condition."


Gastroenteritis May Trigger Celiac Disease

Food-borne infectious gastroenteritis could be triggering some cases of celiac disease, which might partly explain the rising incidence of the autoimmune condition, a new paper suggests.

The authors of the report - military researchers along with celiac disease expert Dr. Joseph Murray from the Mayo Clinic - focused on active duty personnel in the U.S. armed forces between 1999 and 2008.

Altogether there were more than 13.7 million person-years of follow-up, they reported in The American Journal of Gastroenterology.

The incidence of celiac disease diagnoses increased five-fold from 1.3 per 100,000 in 1999 to 6.5 per 100,000 in 2008. The research team identified a total of 455 cases of incident celiac disease and compared those to 1 820 matched controls.

Overall, 172 subjects had infectious gastroenteritis (IGE) within 24 months before their diagnosis, with the majority (60.5%) of viral etiology. Multivariate analysis showed a significant association between celiac disease and any prior IGE (odds ratio, 2.06), which was stronger when the IGE was non-viral (odds ratio, 3.27) vs viral (odds ratio, 1.44).
Given the apparent association, the researchers suggest that infections may "act as triggers for developing gluten intolerance through molecular mimicry or other immune modulation mechanisms."
Source: (Reuters Health, David Douglas, July 2012)

-Beth Hillson Weekly Newsletter, July 17, 2012

Tuesday, July 17, 2012

Why Am I Always So Tired?

The sneaky imbalance affecting 8 out of 10 fatigued women.
Is it just me, or do we all seem to be more tired than ever? Overwhelming exhaustion seems to be the most frequent concern among my readers and followers these days – no one seems to be able to get out of bed in the morning!
So what’s to blame? I find that as many as 8 out of 10 women starting in their twenties and thirties are suffering from some type of adrenal slowdown or burnout.
The adrenals, small walnut-size glands that sit on top of the kidneys, act as the body’s “fight or flight” glands and produce important hormones like adrenaline and the body’s stress hormones – cortisol and DHEA.
When we are overwhelmed with the unrelenting stressors of today’s world, the adrenal glands just can’t keep up. In fact, looking at my clients’ Salivary Hormone Testing and Tissue Mineral Analysis reports since January 2009, nearly one half of all women suffer from low levels of stress-fighting cortisol and rejuvenating DHEA.
Common Signs of Adrenal Burnout
Does this sound like you?
  • Overwhelmed by stress
  • Always tired, especially around 7am, 11am and 3pm
  • Cravings for caffeine and sugary foods to boost energy
  • Cravings for salt
  • Trouble sleeping through the night
  • Suffering from “Night owl” syndrome – getting a second wind late in the evening
  • Constantly fighting belly fat
  • Dark circles or bags under your eyes
 5 Solutions to Restore Your Energy
When you feel a dip in energy, never reach for a quick fix like caffeine or artificial stimulants which only force the adrenals into overdrive. This over-stimulation forces the adrenals to secrete high levels of cortisol which causes fat to stockpile around the belly – enter today’s belly fat “phenomenon.”
Follow these suggestions to nurture and rebuild your adrenal glands for sustained energy levels

     1. Reduce Your Stress Levels – Set aside time to relax each day – escape with a good book, work in the garden, start an exercise routine, or take a walk.
     2. Get a Good Night’s Sleep –The hours before midnight seem to be the most beneficial for adrenal rejuvenation, so be in bed by 10pm, and try for 7 hours or more.
     3. Take Essential Minerals  
         Sodium: Low levels of sodium are common with adrenal burnout. I find that taking ¼ to 1 teaspoon good quality salt daily helps to balance cortisol levels. Salt is especially important if low blood pressure is an issue. 
        Potassium: Under prolonged stress, potassium can easily get out of whack resulting in blood sugar abnormalities. I recommend taking 99 mg potassium chloride daily.
      4. Power Up with Protein – Keep metabolic fires burning by consuming 20 grams of protein with each meal. Not only does protein boost metabolism by up to 25% for about 12 hours, it keeps blood sugar/insulin levels steady. Choose from organic, hormone-free protein sources like eggs, lean beef, lamb, poultry, fish, seafood, tofu and tempeh. Or, for an excellent protein boost on-the-go, sip a smoothie made with clean protein powder like Fat Flush Whey Protein or Fat Flush Body Protein, which both contain 20 grams of protein per serving.
       5. Rebuild Adrenal Function  Take a supplement like UNI KEY’s Adrenal Formula that contains adrenal glandular tissue, an extract from bovine adrenal glands that carries the DNA/RNA blueprint of the adrenal gland that promotes cell healing and gland function and repair. Adrenal Formula also contains important revitalizing nutrients including vitamin C, pantothenic acid, zinc, vitamin B6, vitamin A and tyrosine. Start with 1 caplet three times daily at 7 am, 11 am and 3 pm. If blood pressure is 90/60 or below, consider upping the dosage to two caplets three times daily at the “adrenal times.”

-Edge On Health, Dr. Ann Louise Gittleman

Monday, July 16, 2012

Chili Dusted Cauliflower

1 Head Organic Cauliflower, washed and cut/broken into bite
size pieces
¼ C Coconut Oil, melted
Coarse Sea Salt
Freshly Ground Pepper
Chili Powder
Granulated Onion
1)  Preheat oven to 450°.
2)  Line a large baking sheet with parchment paper, set aside.
3) Place cauliflower pieces in a large bowl.  Pour melted coconut oil over pieces and toss to coat.
4) Sprinkle spices on cauliflower in desired amounts, toss to coat.
5) Spread seasoned cauliflower evenly on parchment paper.
6) Bake 20 minutes, or until cauliflower is tender and bottoms have caramelized.  I love caramelized bottoms.

-The Healthy Gluten Free Life By The Celiac Maniac

Gluten Free Tidbets

Childhood Vaccines Do Not Seem to Trigger Celiac Disease In Babies
A surge in celiac disease cases among babies and toddlers in Sweden does not seem related to childhood vaccinations, a new study finds. The study appeared in the Journal of the American Academy of Pediatrics last month.

Particular gene variants may make people susceptible to celiac disease. But researchers are still studying the environmental factors that influence whether certain people develop the disorder, while others do not.

Between 1984 and 1996, Sweden saw an "epidemic" of celiac disease among children younger than two - a sudden four-fold increase in the normal rate of the disorder. Overall, celiac disease is thought to affect about one percent of the population.

The Swedish epidemic ended just as abruptly. And since then, researchers have been trying to figure out why. In theory, infant vaccines could play a role in celiac disease. Since they stimulate the immune system, it's possible that in certain children, vaccines could trigger an abnormal response to gluten. But that's just a theory. And the new study, reported in the journal Pediatrics, doesn't bear it out.

Researchers found that changes in Sweden's national vaccine program did not correlate with the timing of the celiac disease epidemic. In fact, the introduction of pertussis vaccination (against whooping cough) corresponded to a decline in celiac.

"This was a nice study, a very careful study," said Dr. Joseph A. Murray, who directs the celiac disease program at the Mayo Clinic in Rochester, Minnesota, and was not involved in the research.

"It goes a long way toward showing that vaccinations do not explain the celiac epidemic in Sweden," Murray told Reuters Health.

So what does explain it?

Based on past studies, changes in infant nutrition may partly account for it, said Dr. Anna Myleus, who led the study. Understanding what caused Sweden's spike in early celiac disease - and the drop-off a decade later - could help with celiac prevention in general, Myleus told Reuters Health in an email.

The findings are based on information from Sweden's national register on childhood celiac cases. The researchers also compared 392 babies with celiac disease against 623 celiac-free babies the same age, living in the same area of Sweden.

Source: Amy Norton. Reuters Health   2012-06-26T19:13:20

Are Migraines More Likely if You Have Celiac Disease?

If you have celiac disease or irritable bowel disease, and also suffers from migraines, you might be part of a growing group of people who suffer migraine headaches along with their celiac disease or irritable bowel condition.

A recent study found that people who are sensitive to gluten have higher rates of migraine headaches. The study was presented at the annual meeting of the American Academy of Neurology, held in April. A research team led by Alexandra Dimitrova, M.D., from the Columbia University Medical Center in New York City, conducted a survey of 502 individuals. The survey group included 188 people with celiac disease, 111 with IBD, 25 with gluten sensitivity, and 178 controls.

The results indicated that 30 percent of people with celiac disease, 56 percent of those with gluten sensitivity, 23 percent of those with IBD, and 14 percent of control patients reported chronic headache.

"Our findings suggest that migraine is a common neurologic manifestation in celiac disease, GS, and IBD," the authors write. "Future interventional studies should screen migraine patients for celiac disease, particularly those with treatment-resistant headaches."

-Beth Hillson Weekly Newsletter, July 4, 2012

Arsenic in Rice?

Hi Beth,
I read an article recently that mentioned arsenic can appear in foods that are made from brown rice. It stated that for the most part, it is a low amount and not harmful. My question is - how does this affect people with celiac who consume more than the average person of products made from brown rice? Thanks, Lisa H.

Dear Lisa,

That's a great question, especially since gluten-free folks eat so much rice. I don't believe we've ever addressed this topic here. In doing some research for you and our readers, here's what I found.

In March, researchers at Dartmouth College reported that they found high levels of arsenic in rice. The primary concern was organic brown rice used primarily in baby food and energy bars. The baby food product had arsenic concentrations six times the federal limit of 10 parts per billion for arsenic in drinking water. Cereal bars that contained rice products like brown rice syrup and rice flour had arsenic levels ranging from 23 to 128 parts per billion, according to the researchers who tested the products. The problem with baby food is that toddlers are growing quickly no one knows how arsenic might affect their development.

The problem with energy bars is that there may be three or four different rice products in it - the brown rice syrup, rice flour, and so on - and those foods seem to have more arsenic in them. It wasn't concentrated so much as there's just more rice in them.

Surprisingly, there are no federal limits for the amount of arsenic that's acceptable in food. So it's impossible to know if eating arsenic at these levels is a problem. "For people who occasionally eat cereal bars, I don't see a problem," says Brian Jackson, the analytical chemist who led the study, which was published in Environmental Health Perspectives.   "But for the toddler formula, until we know what a safe arsenic concentration is, I'd recommend discontinuing that formula," Jackson said.

The scientists say they are not terrified, but cautious. They advise consumers to steer away from some of the foods that might have four or five different rice ingredients. And, for folks who eat a lot of rice, like those on a gluten-free diet, they say it's okay to eat rice. But just vary your diet. They also say that there is possibly a slightly higher amount of arsenic in brown rice than in white rice, probably due to the fact that the outside layer is still on it. In addition, arsenic levels vary greatly depending on where and when rice is grown, and there's, as of yet, no measure of what types of rice are more likely to have low levels.

So why is arsenic in rice? The plant apparently has an affinity for arsenic, a toxic element that occurs naturally in soil and groundwater. "It turns out that rice needs to take up silica," Jackson explained, "and in paddy conditions, arsenic is chemically very similar to silica."
Arsenic in drinking water has been studied for a long time; it's a big problem in Bangladesh, and also can be an issue in the United States. Arsenic also shows up in apple and grape juice, according to tests conducted by Consumer Reports.

Currently the FDA is sampling rice around the United States and doing a study as a result of those tests. In coming months, hopefully, they will establish a food safety standard for arsenic in food. Meanwhile, based on this research, it might be wise to limit the amount of brown rice we consume. Beth

-Beth Hillson Weekly Newsletter, July 4, 2012

Blueberry Peach Crisp

A dollop of whipped cream makes this yummy, easy dessert suited to a sit-down company meal, but it's at home at picnic or barbecue, too. I make this with blueberries and peaches this time of year or with apples and cranberries in the fall.
Serves 8-10
For the topping:
1 cup light brown sugar, not packed
1½ cups Gluten-Free Pantry All-Purpose Flour or other blend (add 1 teaspoon xanthan gum and ½ teaspoon salt if not included in the blend)
1 teaspoon cinnamon
10 tablespoons unsalted butter, softened, or non-dairy alternative

In a food processor, combine ingredients and pulse until mixture resembles a coarse meal. Set aside.

For the Filling:
¼ cup sugar
2 ½ tablespoons potato or cornstarch
1 teaspoon cinnamon
½ cup orange juice
2 cups fresh blueberries, rinsed
1 ½ pound peaches, peeled and cut into 1/2 inch cubes (5 medium)

Preheat oven to 375 degrees.
In a large saucepan, combine all filling ingredients. Bring to a simmer, stirring until mixture has thickened slightly and blueberries and peaches are coated with liquid. Pour mixture into a 9-x-13-inch bakingdish and sprinkle with topping. Gently press topping into fruit mixture. Bake 35 to 40 minutes or until top is golden and mixture is bubbly.
Serve with a dollop of whipped cream or ice cream. 

-Beth Hillson Weekly Newsletter, July 10, 2012

Gluten-Free News and Information

Gluten-Free Tidbits 
EWG's 2012 Shopper's Guide to Pesticides in Produce™ Environmental Working Group
Eat your fruits and vegetables! The health benefits of a diet rich in fruits and vegetables outweigh the risks of pesticide exposure according to the Environmental Working Group. The EWG Shopper's Guide to Pesticides™ can help reduce your exposures as much as possible. They put out the list of the Dirty Dozen (plus two) which helps determine which fruits and vegetables have the most pesticide residues and should be bought organic. However, the EWG emphasizes that eating conventionally-grown produce is far better than not eating fruits and vegetables at all.

This year the EWG expanded the Dirty Dozen™ with a Plus category to highlight two crops -- green beans and leafy greens, meaning, kale and collard greens - that did not meet traditional Dirty Dozen ™criteria but were commonly contaminated with highly toxic organophosphate insecticides.

These insecticides are toxic to the nervous system and have been largely removed from agriculture over the past decade. But they are not banned and still show up on some food crops.

According to Food Navigator, the Canadian government has given the Canadian Celiac Association nearly a quarter of a million dollars (Canadian) to help increase the safety of gluten-free foods in Canada.

The Canadian Celiac Association estimates the number of Canadians with celiac disease to be approximately three million (out of a population of about 34 million). The funds will go to develop controls that will increase food safety and consumer confidence in Canadian gluten-free items.

According to the release, the CCA will work with ExcelGrains Canada, part of the Canada Grains Council, as well as the Packaging Association of Canada and the Canadian Health Food Association.

Once the CCA and associates develop controls and tools, they will be able to share those methods with the rest of the stakeholders in the gluten-free food market in Canada.

Source: Triumph

Celiac Follow-Up Insufficient in Most Cases

Regular celiac disease follow-up often is lacking, according to a report by Dr. Margot L. Herman and Dr. Alberto Rubio-Tapia to be published in the August issue of Clinical Gastroenterology and Hepatology.

Moreover, when follow-up visits do occur, they are likely to be insufficient, without assessment of serology or dietary compliance, added the investigators.

Dr. Herman and Dr. Rubio-Tapia, both of the Mayo Clinic in Rochester, Minn., and their colleagues looked at 5 years of medical records of doctor visits from 122 patients with celiac disease recruited through the Rochester Epidemiology Project database, which links to medical records at the Mayo Clinic and the Olmsted Medical Center. Of the 122 patients, 70% were women. The median age was 42 years.

Cases with any degree of villous atrophy, associated crypt hyperplasia, and an increased number of intraepithelial lymphocytes were confirmed by intestinal biopsy, plus clinical or histologic improvement after the introduction of a gluten-free diet, as well as positive endomysial or tissue transglutaminase antibodies.

Overall, there were 314 celiac disease visits for the 122 patients during the 5-year follow-up period, mostly with primary care providers (56%) and gastroenterologists (39%).

Among patients with at least 4 years of follow-up after diagnosis, the authors calculated that just 40 (35%) had "regular" follow-up.

"The considerable incongruency of guidelines posed a challenge in defining the categories of follow-up." Nevertheless, "very few patients had medical follow-up that would be in keeping with even the most lax interpretation of current guidelines," the study concluded.

Source: Family Practice News Digital Network

-Gluten-Free News and Information from Beth Hillson, July 10,2012,

Sunday, July 15, 2012

Presto Pesto

1 1/2 cups basil leaves
1/4 cup extra-virgin olive oil
1/4 cup pine nuts
1 garlic clove, chopped
salt and freshly ground pepper to taste

Combine all ingredients in a food processor or
a high-speed blender and puree until smooth.

Pesto and White Bean Dip
2 cans white beans
1/2 cup pesto
squeeze of fresh lemon
salt and pepper to taste

Blend ingredients in a blender or food processor.
Serve with chips, crackers, and sliced vegetables.

-Taste for Life Test Kitchen

Mood-Boosting Superfoods

Forget candy, potato chips, and ice cream- science shows that
these are the real comfort foods and happiness boosters:
Tomatoes, one serving (about 1 cup) of tomatoes a day- either
fresh or in tomato-based sauces or low sugar ketchup or salsa.
Whole Grains, two cups of air-popped popcorn or whole-grain
gluten free crackers.
Fatty Fish, at least two servings of seafood, especially fatty fish,
such as salmon and mackerel, each week.
Dark Chocolate, one ounce of dark chocolate a day, at least 60%
cocoa or more.
Spinach, one or two cups of spinach, or another folate-rich food,
each day.
Red Meat, two small servings of red meat each week - a total of
8-12 ounces.

-The Columbian, Parade Magazine, July 8, 2012

Saturday, July 14, 2012

Fiber Lowers CVD Risk

 "Foods that are high in fiber provide protection against
cardiovascular disease (CVD), and the effect is particularly
strong in women. Researchers in Sweden reached those
conclusions after studying the eating habits of more than
20,000 people.
  Women who ate a high-fiber diet had a nearly 25 percent
lower risk of CVD compared to women who ate a low-fiber
diet. The effect was less pronounced in men, although high fiber
intake did protect men from stroke. The researchers speculate
that women tend to consume fiber from healthier sources than
men do. Women ate a lot of fiber in the form of fruit and
vegetables, but the most significant source of fiber for men
was bread."

-Natural Choices Magazine, July 2012

Healthy Tips

"You can skip butter without giving up flavor. Add some tang
by serving corn on the cob with lemon wedges or lime wedges.

   Did you know that organic foods are grown and processed
without the use of genetically modified organisms(GMOs).

   Baked potatoes should not be stored in the foil they are baked in.
Although cooking kills the bacteria that cause botulism, their spores
can survive and multiply in the foil. Be sure to scrub the potatoes
before baking. Serve them as soon as they are baked, and
immediately store any leftovers (unwrapped) in your refrigerator."

-Natural Choices Magazine, July 2012

Wednesday, July 11, 2012

Save the Dates!

September 22, 2012, 10am-12pm
GIG Support Meeting
Village at Van Mall Clubhouse
5000 NE 72nd Ave
Vancouver, WA 98661
Guest Speakers to be announced
Please bring donations for the STJLC Food Bank

October 20, 2012, 9am-3pm
Samplefest Gluten Free Food & Health Fair
St. John Lutheran Church
11005 NE Hwy 99
Vancouver, WA 98686
Please bring donations for the STJLC Food Bank
Vendor products for sale, cash or check only please

See you there!

Our Purpose

"Our prime purpose in this life is to help others.
And if you can't help them, at least don't hurt them."
-Dalai Lama

Quinoa Salad

Clipped from:
Aztecan Quinoa Salad
Recipe by: Mary Sue Milliken and Susan Feniger
This recipe serves:    8

Preparation time :   40 minutes
Cooking time :   15 minutes

12 cups water
1 1/2 cups quinoa, rinsed
5 pickling cucumbers, peeled,ends trimmed,cut into 1/4" cubes
1 small red onion, cut into 1/4" cubes
1 medium tomato, cored, seeded and diced
1 bunch (1/2 cup) Italian parsley leaves, chopped
1 bunch (1/2 cup) cilantro leaves, chopped
1/2 cup olive oil
1/4 cup red wine vinegar
juice of 1 lemon
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
8 romaine lettuce leaves

Cooking Instructions
1. Bring water to a boil in a large saucepan. Add quinoa,stir  
once, and return to boil.Cook uncovered, medium heat 12 minutes.Strain
rinse well with cold water,shake the sieve well to remove 
2. When dry, place the quinoa in a large bowl. Add cucumber,onion, 
tomato,parsley,cilantro,olive oil,vinegar,lemon juice,salt and  
pepper and toss well.

3. Top each romaine leaf with about 3/4 cup of the salad,serve  
on chilled plates.

Nutrition Facts

Serving Size about 3/4 cup salad
Amount Per Serving
Calories 276
Total Fat 15 g
    Saturated Fat 2 g
Cholesterol 0 mg
Sodium 451 mg
Total Carbohydrate 29 g
    Dietary Fiber 4 g
Protein 6 g
Percent Calories from Fat 49%
Percent Calories from Protein 9%
Percent Calories from Carbohydrate 42%

Clif Bar Launches New Gluten-Free Snack Bars

CLIF Bar has delivered a new branch of snack bars this summer called Kit’s Organic, which are being marketed for their simple, organic ingredients such as fruits, nuts and coconut. These babies are soy-free, gluten-free and dairy-free as well as available in four flavors: Berry Almond, Cashew, Chocolate Almond Coconut and Peanut Butter. This list might seem like a given, but what you won’t find in any CLIF Bar or Kit’s Organic bar is: trans fat, partially hydrogenated oils, high fructose corn syrup, artificial sweeteners, artificial flavors or preservatives.

-Triumph Dining Newsletter

There is a New Gluten-Free Chex Cereal!

General Mills has added Apple Cinnamon Chex as the sixth in its line of gluten-free cereals. The new flavor is made with real apples and cinnamon, providing whole, gluten-free grains with no artificial flavoring. A big plus is that Chex can be found in just about any grocery store.

-Triumph Dining Newsletter

Tuesday, July 10, 2012

Pamela's Products Newletter

Traveling Gluten-Free Style
Traveling gluten-free can be challenging when you have food sensitivities. Here are some tips from us and our Facebook fans on planning your food in advance to ensure a great trip!

Happy and safe travels to you all!

Summer Superbug Savvy!

Avoid bringing home surprising souvenirs.

"Getting away for a much needed vacation is the highlight of many people’s summer, but unwittingly being exposed to toxic invaders can leave you with a ruined trip and a problem that follows you home. You’re not a party pooper if you take precautions—you’re a smart traveler.
I have literally counseled hundreds of people who have never been “quite right” after a vacation to an exotic locale, the islands, the mountains, a camp out, or even a roadtrip.  In order to avoid GI distress and discomfort, constipation, or diarrhea, it’s important to know where to eat, what to eat, and what to drink.
Make sure foods are properly handled; especially salsa and dips, and that they are kept at the proper temperature. Leaving food out too long at room temperature can cause nasty bacteria like Staph, Salmonella and E. coli to grow to dangerous levels. If the temperature is above 90 degrees, food should not be left out more than one hour. If you are traveling with cold food, bring a cooler full of ice or frozen gel packs, and if you’re cooking, use a hot campfire or portable stove.
Drink filtered water whenever you can. Bottled water may be easiest to grab on-the-go, but it’s not always your best bet. According to a four-year review by the Natural Resources Defense Council, an estimated 25% or more bottled water brands are merely tap water in a bottle (sometimes with further treatment, sometimes without). If at all possible, take a portable travel filter with you to ensure safe, clean water no matter where you are!
Also, go easy on the ice—a study at the University of South Florida found that 36% of packaged ice from convenience stores, gas stations and supermarkets were contaminated with E. coli, mold or yeast and did not meet EPA drinking water standards. Watch my recent interview with water quality expert Dr. Roy Speiser to learn more about safe drinking water.
Be Proactive with Probiotics
Whether you’re headed somewhere exotic, or staying close to home, it’s always a smart idea to load up with plenty of probiotics to help your system neutralize superbugs. Probiotics, the good bacteria, inhabit the walls of the small intestine and colon, fortifying them and making it harder for pathogenic bugs to take root. One to two teaspoons a day of Flora-Key—which now contains the gas-fighting L. plantarum flora, is recommended on a daily basis. Mild enough for children, this dairy-free probiotic alternative doubles as a natural sweetener in no-heat recipes.
Don’t let a fun-filled getaway turn into a microscopic nightmare. Implement these tips—as well as general hygiene and hand washing—for stress-free fun in the sun!"

-Edge on Health, Dr. Ann Louise Gittleman

Monday, July 9, 2012

Foods to Eat to help Reduce Cholesterol

Mustard Greens - 1 cup raw or 1/2 cup cooked
Chicken, dark meat -  4oz a day
Persimmons -  1 per day
Pistachios -  1/3 cup a day
Glucomannan - 3 g a day

-The Dr. Oz Show

The Antiaging Diet

"The Eight Dietary Guidelines for a Long and Healthy Life.

1. Eat at least eight colorful fruits and vegetables each day.
2. Eat legumes (cooked dried beans and peas) at  least five
times a week.
3. Eat minimally processed foods.
4. Include fish, nuts, and olive oil at least twice a week.
5. Eliminate excess calories by cutting back on sugar, fat
and refined grains.
6. Include three low-fat, calcium rich foods in the daily diet.
7. Enjoy food.
8. Supplement responsibly."

   "Feeling energetic and fully alive is a by-product of good health and
is fundamental to vitality. What you eat must provide all of the building
blocks and fuel to help you attain and maintain good health. While most
people wouldn't dream of putting bad gasoline in their cars, it is common
for people to supply their bodies with low-grade fuel and then wonder why their
most precious machine is showing wear and tear.
   What you choose to eat determines what will happen at the cellular level in
your body, where all metabolic processes occur and where life and vitality begin.
We have up to one hundred trillion cells in our bodies, each one demanding
daily a constant supply of forty-plus nutrients and thousands of phytochemicals
in the proper balance in order to function optimally. That's a big responsibility!"

-Age-Proof Your Body, Elizabeth Somer, M.A., R.D.

Saturday, July 7, 2012

Food Marketing

Wednesday, July 4, 2012

Mediterranean Salad

"Cup for cup, red bell peppers are a better source of
vitamin C than orange juice and also are rich sources
of antioxidant phytochemicals that protect tissues from
premature aging and disease.

1 English cucumber, peeled and chopped
1 cup chopped tomatoes
1/2 cup seeded and chopped red bell pepper
1/4 cup peeled and chopped red onion
2 tablespoons chopped olives
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh dill
1 teaspoon capers, rinsed and drained (optional)
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1 teaspoon water
2 ounces fat-free feta cheese, crumbled
Sea salt to taste

Combine ingredients in a medium bowl. Stir well to mix. Cover
and chill until ready to serve. Makes 4 servings."

-Age-Proof Your Body, Elizabeth Somers, M.A., R.D.

Moulton Falls Winery

Our big fund raiser and wine run for the Chelatchie Prairie Railroad is this Saturday, July 7th 1-5. We are really excited to welcome people to our first fund raiser. There will be delicious wines , food from Mill Creek Pub and live music with Benign Band 2-5
on Saturday the winery is open 12-8
 We're welcoming the Ladies on Thursday nights (men are welcome too!) with wine specials on our Rose's and Chardonnays  and maybe  an appearence from the house's favorite music makers!!

See you at the "Junction"
Joe & Susan

Kettle Cuisine

Founder’s Announcement – Discontinuing Our Line of Single Serve Frozen Soups

To all of our friends
In 2007, when the FDA announced a recommended standard for gluten free foods, I saw an opportunity to give back to a community that has meant so much to me and my family.  As you may know, my daughter was diagnosed with Celiac Disease as an infant over 20 years ago, and at that time there were  virtually no gluten free prepared foods available but there was a strong network of support from other families like ours.  As such, it was a dream come true when in 2008 we were able to launch our line of restaurant quality, gluten free soups and offer a convenient solution to so many previously underserved people.
Since then, we have had the privilege of delivering soups to so many different people from all across the United States and Canada, and we have been humbled by your loyalty to us and to our soups.  Therefore, it is with much heartache that I announce the discontinuation of our consumer line of single serving frozen soups.  Unfortunately, despite our best efforts, we were not able to successfully build the frozen soup category.  There are many great brands and products vying for space in the frozen food cases of supermarkets, and our products fell a little short of gaining the necessary sales momentum.
I want to personally thank you all for all of your amazing support and advocacy over the years, and I want to assure you that our commitment to serving great tasting gluten free foods remains as strong as ever.  While we will no longer be selling products directly to consumers, we will continue to make premium quality, gluten free soups for restaurants and prepared foods departments in supermarkets.
You will still be able to find our single serving frozen products at select retailers for the next few months, but please call ahead to make sure they still have the varieties you are looking for.
Thank you again for allowing us to be a part of your lives, and if you have any questions I will do my best to respond in a timely manner.  You can reach me directly at
Jerry Shafir
Founder & President

Tuesday, July 3, 2012

Rise Bars

Rise Bar Newsletter


We'd like to wish you and your family a happy Independence Day as we celebrate America’s 236th birthday! Many families across the nation have Fourth of July traditions – I’m sure yours does too! Whether it’s an outdoor party with friends, a BBQ with plenty of watermelon, playing baseball with the neighbors, attending a parade with the kids, or staring in awe at a fireworks show, the entire Rise Bar team and I hope you and your family have a memorable holiday. 
We’d also like to remind you there is still time to help us send Rise Bars to our troops! We’ve teamed up with the USO, and through Sunday, July 8, we will send one Rise Bar to deployed troops for each Rise Bar purchased by you! Place your order at now and receive 25% off with code “USO” at checkout. For more information, please click here.
Keep on Rising!
Peter Spenuzza
CEO, Rise Bar
In This Issue


Running the San Francisco Marathon on Sunday, July 29? Don’t forget to visit the Rise Bar team at the Expo on Friday and Saturday to stock up on some pre-race fuel! Good luck and we hope you see you then!

This month, we’re honoring Sgt. Bryce Justice, a policeman serving Bean Station, TN. Outside of the police station, Sgt. Justice works closely with local children in need at several elementary schools in the area, devoting countless hours to helping those affected by abuse and neglect. Sgt. Justice’s dedication and support for the community makes him a true Rise to the Occasion hero, and we’re happy to help support his cause. To read more about Sgt. Justice, click here.

Save on your favorite Rise Bar flavors with a Buy 1 Get 1 FREE coupon! Visit our Facebook page to download yours now!
Rise Bar is now on sale at your local grocery store, including Sprouts Farmers Market, Whole Foods Market, Sunflower Market, Natural Grocers by Vitamin Cottage, Schnucks, Earth Fare, Bashas’, MOM’s Organic Market, Central Market, Fruitful Yield, GIANT, Dierbergs, Earth Origins Market, Mrs. Green’s Natural Market, Hi-Health Nutrition, and BetterHealth Market.
16752 Millikan Ave.
Irvine, CA 92606

Top 10 Tips for Fat Flushing Your Summer

Clean up your diet with a few simple tweaks.
Whether you’ve tried one too many fad diets, have fallen off the Fat Flush bandwagon, or just want tips for lifetime weight management, read on for my excuse-proof tips to help you flush the fat and stop the dieting merry-go-round.
1. Break that fast. Think about it. You have been fasting for a good 8 to 10 hours since eating dinner and going to sleep. Studies show that breakfast skippers have problems concentrating and a lack of sustainable energy. You’ll be reaching for coffee, sweets, and sugar-laden energy drinks to give your blood sugar an immediate lift, but soon after you’ll feel drained again and on the prowl for another sugar hit.
My solution: Fat Flush Body Protein, a powerhouse protein powder that is dairy-(including whey) and soy-free for the most sensitive individuals. It’s made from rice and pea protein (plus stevia and inulin) so that it has a complete balanced profile of amino acids with a respectable 20 grams of protein per serving, and it’s GMO-free.
The powder blend has a distinct advantage over other vegan protein powders because it balances the high-lysine yellow pea protein with the low-lysine rice protein. Similarly, the high sulfur-bearing cysteine and methionine contained in the rice protein complements the lower levels of these amino acids in the yellow pea. To make a lip-smacking smoothie, simply combine in a blender 1 scoop Fat Flush Body Protein, 8 ounces water or cran-water (1oz. 100% unsweetened cranberry juice to 7 oz. of water), 1 cup fresh or frozen fruit, 1 tablespoon flaxseed oil, 1 tablespoon flax or chia seeds, and ice cubes (if you’d like). Delicious satisfaction for 3-4 hours!
2. Eat all the colors of the rainbow. You’ll get all those stellar phytochemicals (think lycopene, lutein, and sulforaphane) in seasonal vegetables and fruits. Include at least two dark, leafy greens (like kale, collards, and romaine lettuce) and brightly pigmented vegetables and fruits (like tomatoes, fresh corn, oranges, and blueberries) to compliment your daily intake of protein foods (omega-3 eggs, organic poultry, lean beef, deep sea fish, legumes, and tofu) and healthy fats (olive oil, walnuts, and chia seeds).
3. Don’t eat the same foods every day. Variety is the spice of life, and the more kinds of foods you eat, the greater your chances of taking in all the important nutrients that ward off dis-ease like diabetes, heart disease, and arthritis. Strive for at least ten different kinds of foods a day instead of just a few.
4. Eat lunch like a king and dinner like a pauper. Our caloric and metabolic needs peak at midday. Work with your metabolism, not against it.
5. Use pure water as your #1 beverage. Since water is the most natural and effective diluting agent, it is important that it be used therapeutically for cleansing. Drinking any other liquids, such as coffee, tea (even herbal teas), soft drinks, diet drinks, carbonated water, mineral water, or unsweetened fruit juice, is not recommended. All of these beverages contain some type of substance that must go through a digestive process. This is exactly what you don’t want. This is why you should drink your 8-12 8-ounce glasses today:
• Drinking water before a meal takes the edge off your appetite.
• Water ensures normal bowel and kidney function to rid the body of waste—as well as stored fat.
• Drinking water alleviates fluid retention, since only when the body gets plenty of water will it release the stored water.
• Water gets rid of excess salt.
• Water helps plump the skin and prevents dehydration.
• Water helps to prevent the sagging skin condition that often follows weight loss.
6. Try not to go more than four hours without eating. Keeping blood sugar levels steady translates into more weight loss for you.
7. Snack in the mid-afternoon. Learn to grab a handful of raw almonds, pumpkin seeds, pistachios, or an ounce of low-fat cheese with a piece of fruit. Feeling creative? Try a sliced apple or nectarine rolled in toasted ground or milled flaxseeds with cinnamon, or celery ribs stuffed with mashed tofu, garlic powder, onion powder, and a dash of cayenne.
8. If you go out to eat, ask the server to please remove the bread A.S.A.P. Instead, order a seafood cocktail or grilled Portobello mushrooms to get you started and take the edge off your hunger. This way you won’t be tempted to fill up on carbs.
9. Don’t desert dessert. In other words, don’t deprive yourself. A little bit of a natural fruit sorbet or even fresh fruit (fresh pineapple is so good for your digestion) will give your sweet tooth just the satisfaction it needs. Try my slushy Strawberry Colada made with Fat Flush Body Protein for a real treat.
10. Ensure proper dietary intake. If you eat out frequently, or are prone to skipping meals due to your hectic schedule, then consider a multivitamin to the rescue:
The Female Multiple is important year-round, but is especially ideal during the summer. When you sweat, your body loses magnesium, the most important mineral for your heart. Female Multiple contains an ideal 2:1 magnesium to calcium ratio (250 mg of magnesium and 150 mg of calcium per serving), thus restoring your reserves.
For the men, I would recommend the Male Multiple, which not only boosts the cardiovascular system to withstand the heat of the summer sun, but also elevates a man’s overall health and is a fantastic immune booster. It’s loaded with more B6 and B12 than any other on the market—containing 50 mg of B6, 500 mcg of B12, and 400 mcg of folic acid per serving. Plus, it’s iron-free. That’s great news since excess iron has been linked to cardiovascular events.
If you integrate even two or three of these tips and tricks I bet you’ll reap huge, healthy benefits.

-Edge On Health, Dr. Ann Louise Gittleman