Thursday, August 30, 2012

Fast, Foolproof Vinaigrettes

Step One, build flavor
Start with finely chopped garlic, ginger, onion,
shallot, herbs, or capers, and honey, gf soy sauce,
or Dijon mustard (which will help emulsify).
Season with salt and pepper.
Step Two, add acid
A vinaigrette gets its name from vinegar (red- or
white-wine, balsamic, or cider vinegar are all
good choices), but lemon or lime juice will do the
trick, too.
Step Three, pour in oil
Traditionally, vinaigrettes are 1 part acid to 3 parts
oil, but we also like a light, bright 1-to-2 ratio. Use
a grassy extra virgin olive oil for big flavor, or try
vegetable, safflower, or light olive oil.
Step Four, mix it up
Shake it in a jar, whisk it in a bowl, or whirl it up
in a blender for a thicker result. Most vinaigrettes
can be refrigerated in an airtight container for up
to 3 days.

-Everyday Food Magazine

Newsletter Takeover

For many years the Gluten Intolerance Group of SW WA has had a  
wonderful woman in charge of writing our quarterly newsletters. She has
done an incredible job! Due to circumstances beyond our control, she will
no longer be able to continue working on this valuable resource that we have
all become accustomed to. This newsletter is a big part of us and we hope
that there is an energetic and creative person some where out there that
would be willing to take it over and continue our mission.
If you are that person and are interested, please contact Kristi 360-695-0862

Thank you very much for your support.

Is D The Next Get-Thin Vitamin?

The belly fat solution I bet you’ve never heard of.
The new research regarding the D connection to obesity is so compelling that I felt it was high time to detail the latest D-iscoveries.
A 2010 study in the American Journal of Clinical Nutrition found that subjects with healthy vitamin D levels lost about twice as much weight as those with the lowest levels, and there is plenty of “skinny” science to back it up.
So, if you’ve been carrying around 10 to 15 extra pounds, the “sunshine” vitamin just might be the missing link.
Here’s a snapshot of the mounting D research:

  • Individuals with higher levels of vitamin D are less likely to become obese in the first place.
  • The higher the vitamin D levels before starting a diet, the more successful the weight loss results, primarily in the belly region.
  • D works with calcium to help reduce cortisol production, the stress hormone that causes you to store belly fat to begin with.
  • Adequate levels of vitamin D in the bloodstream prompt fat cells to slow down their fat-storing efforts, while low levels of D cause levels of calcitrol and parathyroid (PTH) hormones to rise, causing the body to store fat instead of burning it.
  • Vitamin D triggers the body to release more leptin—the “stop eating, you’re full” hormone that signals the brain that you’re no longer hungry. D deficiency inhibits leptin from communicating with the brain, which leads to overeating and of course, weight gain.
  • Low vitamin D levels lead to insulin resistance, a major factor in the obesity epidemic.

Are You D Deficient?
Besides packing on belly fat and the inability to lose weight, other symptoms include fatigue, depression, low immunity, greater susceptability to flus and viruses, and joint and bone aches and pains. Only those of us living below 34 degrees north latitude (a line connecting Los Angeles, CA and Columbia, SC) actually get enough sunlight for vitamin D production year-round.
How to Boost Your D Stores
With the summer sun fading fast, and fall rapidly approaching, we can’t rely on rays alone. Start by adding D-rich foods to your diet like button and shitake mushrooms, eggs, salmon, and sardines.
When it comes to supplementation, I always suggest D3 (cholecalciferol), as it’s the type of vitamin D the body naturally produces in the skin in response to sun exposure. I’ve found Thorne D-5000 to be the very best dietary supplement out there because it contains pure, undiluted D3 without added preservatives. This is in line with the Vitamin D Council’s recommendation of 5,000 IU of vitamin D daily for adults. Children can take 1,000 IU per 25 pounds of body weight daily. Blood levels for adults should ideally range between 50 and 80 ng/mL, year round according to the D Council.
One thing’s for sure—I have D-etermined that the “sunshine” vitamin may be the weight loss catalyst of the century!

-Edge On Health, Dr. Ann Louise Gittleman

Monday, August 27, 2012

Dr. Rodney Ford

Good Afternoon!
If you have not already heard, Dr. Rodney Ford will be in town the month of September and is going to be speaking in Renton, WA at the Medical Arts Center Auditorium at Valley Medical Center from 10am-12pm September 15th. Dr. Stephen Wangen will be introducing Dr. Ford. GIG will be there with a table and gluten-free snacks. If you have any questions, please do not hesitate to contact us. Hanh Nguyen is the contact person and she will be at the event representing GIG. Her e-mail address is: hanh.nguyen@gluten.net and you can reach her by phone at 253-833-6655.
 
Thanks!
Karylin Elroy

New Restaurants You Might Want to Try


 I just visited two wonderful restaurants in Lincoln City area. One is The Italian Riviera 2 miles north of Depoe Bay. The number is 764-3400. I thought I had the address, but don't seem to. I'll get back to you with it. Also, The Beach Town Deli and Cafe. It is 1500 SE Devil's Lk. Rd. Suite 302. The number is 541-996-5005. So, I assume the prefix for the Italian one would be the same. The Riviera also has a piano bar, is very nicely decorated and has GF pasta. It's very yummy. Enjoy the rest of summer. Pass  on the info, please. Claudia

Sunday, August 26, 2012

September 22 GIG Meeting


Come join us at our next support meeting
Saturday, September 22, 2012, 10am-12pm.
Peace Health Hospital
Health Education Center Auditorium
92nd Ave and Mill Plain, Vancouver
Wendy Cohan, RN is our guest speaker
Please bring a donation for the STJLC Food Bank
We hope to see you there!

Gluten-Free Tidbets


Specialized Food-Service Insurance Caters to Businesses Providing G-F Menus

According to Insureon, the leading online agent for small business insurance, a growing trend toward "gluten-free" menu items at America's restaurants and catered events is increasing the demand for a special kind of insurance designed to protect food-service businesses against lawsuits arising from bad reactions to food products.

The "gluten-free" trend is helping many establishments appeal to millions of Americans who are seeking gluten-free options for a variety of reasons, including gluten sensitivities (claimed by up to 10 percent of Americans, according to the National Institutes of Health) and celiac disease (diagnosed in about 1 percent of the U.S. population, or 3 million people). While offering more options for these customers makes for good public relations, it also opens the door to a new level of potential liability.

While any restaurant could face a lawsuit arising from alleged food poisoning or food allergies, those promising "gluten-free" menu items are at even greater risk of a lawsuit if a customer should choose these options and still have a reaction. Because there are currently no standards that define exactly what constitutes "gluten-free," some restaurants may be promoting a "gluten-free" product that is prepared in the same area as foods containing gluten, raising the potential for cross-contamination. While many people with sensitivities may not have reactions to small amounts of gluten, others with higher levels of sensitivity could have a severe reaction, raising the potential for lawsuits.

Source: RestaurantNews.com


Shorter Gluten Challenge

While it is recommended that people who suspect they have celiac disease get tested before adopting a gluten-free diet, some people opt to go gluten-free immediately. If the gluten-free diet alleviates their symptoms, some people choose to then get tested. What many do not realize is that gluten must be present in one's diet in order for the celiac disease blood tests to accurately reflect the disease activity. As a result, doctors will request that persons already adhering to a gluten-free diet undergo a "gluten challenge."

Traditionally, doctors recommended an 8-week gluten challenge. But a new study has found the traditional 8-week challenge is longer than necessary for in many cases. Researchers from the Celiac Center at Beth Israel Deaconess Medical Center in Boston randomly assigned 20 adults with biopsy-proven celiac disease to a 14-day challenge with 3 or 7.5 grams of gluten per day. After two weeks--and with just 3 grams of gluten per day (equivalent to 1½ slices of wheat bread)--over 75 percent of adults met the criteria for celiac disease. A lengthy gluten challenge is often very difficult for patients. The new finding may make the challenge more tolerable, say researchers.

Additionally, investigational drugs for celiac disease may be able to be tested in shorter, two week trials. The study was published online in Gut. 

-Beth Hillson Weekly Newsletter, August 22, 2012

Saturday, August 25, 2012

Basil-Citrus Cooler

In a large container, combine 1 cup tightly packed basil leaves
and 3 tablespoons sugar. Mash with the back of a wooden spoon
until basil is broken up. Add 3 cups fresh orange juice, 3 tablespoons
lime juice, and 5 cups water; stir until sugar is dissolved. Serve over
ice. Makes about 8 cups. 63 calories per cup.

-Everyday Food Magazine, June 2012

Creamy Orange Pops

1 cup thawed orange juice concentrate
1/3 cup sugar
2 cups full-fat plain yogurt
2 tsp pure vanilla extract

In a small saucepan, combine juice concentrate and
sugar over medium-low. Cook, stirring, until sugar is
dissolved, 3 minutes.
Stir in yogurt and vanilla. Transfer to a large liquid-
measuring cup, pour into ten 3-ounce ice-pop molds,
and insert ice-pop sticks. Freeze until pops are solid,
about 6 hours (or up to 1 week). Briefly run molds
under hot water to release pops. Makes 10

-Everyday Food Magazine, June 2012

Fat Flush Cookbook

Fast, easy meals for life.
Dinner is now being served! I’m offering up 30 of my favorite recipes of all time for Fat Flushers and food lovers everywhere.
This complimentary recipe collection is brimming with quick-to-fix entrees, mouthwatering sides and dreamy desserts brimming with garden fresh ingredients. You’ll be savoring the tasty health benefits of the amazing omegas while putting a zesty twist on traditional favorites like my Beef and Veggie Shepherd’s Pie. And, don’t overlook my personal favorite flax snackers—the Fabulously Flaxy Crackers that deliver the right mix of spice and crunch appeal.
My colorful collection will inspire you with easy and elegant dishes for entertaining, a quickie lunch, or a fast-food healthy breakfast, all designed with a hectic schedule and busy family life in mind.

Inside A Taste of Fat Flush, you’ll find….
Breakfast, Smoothies and Sweets are sure to satisfy a sweet tooth. There is a refreshing variety of easy-to-prepare smoothies that will liven up your taste buds with their endless array of fruit combinations, and for those days when you have a little more time (like on the weekends), you can look forward to my Whey Delicious Pancakes or the Spaghetti Squash Pudding.
Dressings, Seasonings and Sauces are flavor-rich additions to any recipe! Drizzle, sprinkle and marinade with the Roasted Red Pepper Sauce or Herbal Dijon Vinaigrette to liven old standbys.
Snacks, Sides and Salads are the perfect accompaniment to every meal, or a satisfying snack between meals. Simple and elegant, the Artichoke and Hearts of Palm Salad is a real crowdpleaser, and the Farmer’s Market Salad is green and guaranteed to make you lean.
Lunch and Dinner Entrees are simply yummy; they’ll become regular additions to your weekly repertoire like the Crab Cakes in a Flash.

All of these recipes are chock-full of powerhouse proteins, slimming oils, fabulous fiber and rainbow-colored veggies and fruits. They also feature my signature Fat Flush staples including:
Fat Flush Whey ProteinHormone-free whey protein powder that is non-denatured, unsweetened and is the gold standard for quality protein. The best muscle builder on the planet, just ask any weightlifter. Comes in classic vanilla and rich chocolate, high in flavanols.
Fat Flush Body ProteinRice and pea protein for the vegan and vegetarian who want long-lasting satiety and a clean amino acid source. Keeps you hunger-free for up to four hours thanks to the complementary protein combo in peas and rice.
Flora-KeyA probiotic that doubles as a sweetener and nourishes and promotes growth of friendly intestinal bacteria without feeding pathogens. It can be used in desserts, smoothies and no-heat recipes.
These signature Fat Flush staples, unlike their commercial counterparts, are free of heavy-metals and other toxins because they’re made from the cleanest raw materials available.
-Edge On Health, Dr. Ann Louise Gittleman
 Dr. Ann does do gluten free, but make sure to read thoroughly before you make the recipe.

Wednesday, August 22, 2012

The Essential Gluten-Free Baking Guide

www.amazon.com
Take the mystery out of gluten-free baking for all skill levels and learn how to use alternative flours, unrefined sugars, and other healthful ingredients to achieve a taste and texture comparable to the “real thing.”

The books offer over 100 gluten, dairy, and soy-free recipes, as well as hundreds of tips for both new and experienced gluten-free bakers.

The Natural Ingredient That's Wrecking Your Gut

A completely unnecessary food additive used in conventional, natural, and even some organic food and drink products could be causing digestive problems and even cancer, according to a new report from the organic watchdog group the Cornucopia Institute.
The compound in question is carrageenan, a seaweed-derived ingredient used to create a better texture, or "mouthfeel," in low-fat dairy products and dairy alternatives like soymilk. Often found in things like chocolate milk, sour cream, creamers, yogurt, ice cream, and juices, carrageenan helps keep different ingredients in suspension so they don't separate, eliminating the need to shake the product before you consume it. "I bet most moms who choose organic food would rather shake the container than have it include an ingredient that might place their children at risk," says Mark Kastel, cofounder of the Cornucopia Institute. "Not a very high level of inconvenience to provide a pure and natural food to your family."
To be sure, carrageenan use is rampant in nonorganic food and drinks, and used in only some organic products. Cornucopia Institute used the carrageenan case in its most recent report, though, to highlight the fact that corporate interests can sometimes promote less-than-ideal ingredients for inclusion under the National Organic Standards Board's list of approved ingredients. Nonetheless, Kastel agrees that organic is still far safer than conventional counterparts. "Independent testing consistently proves that organic food has demonstrably lower levels of any kind of toxic agrichemical and contaminants, and of course, organic commodities are not produced with genetically modified organisms," he says.

The Truth about Natural Foods


Carrageenan has been used by the food industry for nearly 50 years and, during that time, has been extensively studied. Although researchers have reliably proven that dietary doses of carrageenan can lead to harmful inflammation, the additive is still approved for use in foods. Carrageenan so reliably causes inflammation that scientists actually use it to induce inflammation in biological experiments, explains Joanne Tobacman, MD, a physician-scientist at the University of Illinois College of Medicine, who has been studying the effects of carrageenan in human cells and lab animals for nearly 20 years.
In a recent statement to the National Organic Standards Board, Dr. Tobacman explained that carrageenan itself and its breakdown product both create dangerous inflammation, a condition that serves as the backbone of more than 100 human diseases, including inflammatory bowel disease, rheumatoid arthritis, and arteriosclerosis. Inflammation also fuels other life-threatening diseases, including cancer.
In addition, Kastel says, harvesting the seaweed for carrageenan has been shown to damage coral reefs.
While some organic products do contain carrageenan, organic standards prohibit the use of harmful ingredients like high-fructose corn syrup, petroleum-based fake food dyes, and artificial flavors, along with other harmful ingredients that have been linked to heart damage, ADHD, and other health problems. Still, if you'd like to avoid carrageenan in organic foods, simply read the label or choose from some of these carrageenan-free organic picks below.
Organic Foods Free of Carrageenan:
Chocolate Milk
• Castle Rock Organic Farms
• Crystal Ball Farms
• Strafford Organic Creamery
• Trickling Springs Creamery
Cottage Cheese
• Nancy's
• Organic Valley
Cream
• Organic Valley (pasteurized only...ultrapasteurized contains carrageenan)
• Butterworks Farm
• Strauss Family Creamery
Ice Cream
• Stonyfield
• Green & Black's Organic
• Julie's (except mint fudge, mocha fudge and peanut butter fudge)
• Alden's
Yogurt
• Seven Stars
• Stonyfield (all brands except caramel Oikos and Squeezers)
• Horizon (all except Tuberz)
• Wallaby
Soymilk
• EdenSoy
• Westsoy
See Cornucopia's working list of organic foods made with and without carrageenan.
Fight to Keep Organic Strong
While Kastel reiterates that organic is not perfect, it still means eating food grown without toxic chemicals, GMOs, human sewage sludge, antibiotics, and hormones. "That's why we say saving the organic label is worth fighting for," he says. "Even with its flaws, the organic-certification movement is worth fighting to protect."
Visit Cornucopia Institute to print out, sign, and send in a letter that Kastel says will help pressure the United States Department of Agriculture to keep the organic label strong.

-GIG of Portland

New Products

Hi
For your viewing pleasure: Announcing Namaste Foods Seasoned Coating Mixes. Made with all natural flax meal and as with ALL Namaste Foods products are free of Wheat, Gluten, Corn, Soy, Dairy, Casein, Potato, Tree Nuts and Peanuts!
Please see the link below for highlights of these four great new items!
Thank you,
Mary R. Altemus
Online Marketing & Event Manager
Namaste Foods, LLC
p: 866-258-9493
www.namastefoods.com | www.facebook.com/namastefoods | www.twitter.com/namastefoods

Tuesday, August 21, 2012

The #1 Family Friendly Food

Reading, writing and no more Ritalin?
Flax seeds have been a superstar staple of my various Fat Flush programs for decades—from two to four tablespoons daily—for weight loss, hormonal control, and regularity.
But these little miracle workers are a great food for kids, too. And, they are especially important for boosting brain power which will come in mighty handy since back to school is right around the corner.
The omega-3s found in flax seeds (and flaxseed oil) have a major impact on the brain because over half the brain (60 percent to be exact) is composed of fat. Brain chemicals known as neurotransmitters are regulated by tissue like hormones which are made from essential fats. The brain—and entire nervous system, for that matter—needs the right kind of fats for nourishment and protection.
Our kids are being diagnosed right and left with attention deficit hyperactivity disorder (ADHD) and drugs like Ritalin are being handed out like candy.  Do you really think our children are suffering from massive “Ritalin deficiency?” A growing body of research has shown that kids with ADHD may really be showing the signs of a massive omega-3 deficiency. It’s certainly not by accident that the clinical signs of ADHD—the inability to focus, a short attention span, restlessness, mood swings, and irritability—match those of an omega-3 deficiency.  When children start eating the right kind of omega-3 fats, parents always notice that their kids become much more calm and focused.
For moms with PMS or perimenopause,  flax seeds are little miracle workers eradicating symptoms like hot flashes and night sweats, as well as reducing ovarian dysfunction, balancing menstrual cycle changes, and helping to reduce the risk of osteoporosis by increasing bone density.
And that’s because of mini miracle workers in flax known as lignans—the superstar ingredient which makes these tiny seeds so therapeutic.
About 800 times more concentrated in flaxseeds than in any other plant—lignans are well respected hormone modulators. But beyond balancing hormones, they also kill viruses and help to knock out type 2 diabetes, lower LDL cholesterol, and help to reverse atherosclerosis.
Their real claim to fame is in the arena of cancer where recent studies have shown that flax hull lignans prove to be major players in halting the spread of breast, prostate, and lung cancer.
According to the Health Sciences Institute, researchers have found an 82% decrease in the spread of metastatic lung tumors, a 71% reduction in the protein that causes aggressive cancer growth, and a 31% increase in cancer cell death in just 30 days among people regularly consuming concentrated flax hull lignans.
While there are many different types of lignans, the most researched is an enterolactone type lignan that is also known as SDG (secoisolariciresinol diglucoside). SDG helps to inhibit the formation of blood vessels that tumors form in order to keep the cancer alive.
In two heaping tablespoons of cold milled flax seeds, you will be getting 350 mg of this super potent SDG lignan. In addition, you will benefit from 10 grams of soluble fiber to stabilize your blood sugar and reduce the amount of carbohydrates absorbed by our bodies for effortless weight loss. When cold milled flax seeds come in contact with liquid, they become soft and jellylike, making them highly useful as an intestinal cleanser and bowel regulator.
The alpha linolenic acid (ALA) content of flax seeds also provides stand-alone benefits of its own. In several studies of breast cancer risk, the higher the concentration of ALA in breast tissue, the lower the risk of manifesting breast cancer. Moreover, if the breast cancer arises, the higher the breast tissue concentration of ALA, the lower the risk of cancer spreading to other parts of the body.
Flax up the family meals with these nutty tasting seeds—in their ground or milled form—as coatings, breadings, garnishes, and toppings for morning cereals. Ground or milled flaxseeds are also great blended in a morning smoothie or green drink.  Use them on sweet potatoes, squash, or yams and in soups, salads, and casseroles or whatever you can dream up in your kitchen!
Flax is smart “medicine” for the entire family.

-Edge On Health, Dr. Ann Louise Gittleman

Monday, August 20, 2012

Balanced Living Chiropractic

Have you heard that Saturated Fat is bad for you??? Are your cholesterol numbers actually an indicator of your Heart Health??? Healthy VS. Unhealthy Fats and Oils will be the topic of discussion at our next Free Health Class. Tuesday, August 21 at 6:30 P.M. at our office. Call 360-597-4784 or email amanda@balancedlivingvancouver
.com to save a seat.
-Dr. Joe Perin

Gluten Free/Celiac Template for School

September 1, 2012
To:          Teacher
CC:          School Health Nurse
                Principal
Re: Student Name
[Student Name] is happy to be in your class this year at [School Name]. Before the school year begins, I wanted to alert you to the fact that [Student Name] has Celiac Disease.  Celiac Disease is an autoimmune disease that is triggered by ingesting gluten, a protein found in wheat, barley, rye, malt, and sometimes oats.
[Student Name] is actually very healthy, but he/she must manage Celiac Disease with a strict adherence to a gluten-free diet. It is very important to his health that he remains gluten free.  He/she has an individual Health Plan on file in the School Health Clinic.  I have enclosed a copy of the last updated form for your review.
Since we are not yet familiar with the procedures for activities and food in your class, I am providing this information to you in order for [Student Name] to avoid any possible contact with gluten while in your class.
We will provide [Student Name] with a gluten-free lunch and snack everyday. He/she is well aware of his/her condition, and understands that he/she cannot trade snacks or eat any other food without first confirming with an adult that it is gluten-free.  [Student Name] is very comfortable with his/her food restrictions, but still may need reminders or help reading labels. Any product with WHEAT, BARLEY, RYE, MALT or OATS on its ingredient list is off limits. He/she must also avoid any products that indicate a possible cross contamination with the same as above, such as “made in a facility that also processes WHEAT.”
In addition to food, [Student Name] should also avoid contact with craft products that contain gluten.  Of most concern to me are play dough, pasta, hay/straw, fingerpaints and paper mache, since they are products that almost always contain wheat and/or are likely to get under his fingernails.  Other products that may contain wheat are glue, paint, and ink. To be clear, [Student Name] does not get a reaction just from touching gluten, however if it gets on his/her hands and fingers it could be transferred to the mouth. I would be happy to review the ingredients of any craft products in the classroom to determine if they do contain gluten. If they do, I will be happy to provide [Student Name] with a suitable substitution.
If [Student Name] does accidentally come into contact with gluten at school, I ask that you immediately have him/her wash their hands thoroughly. He/she does not have an allergic response, such as anaphylaxis, so no medicine nor medical attention is required. I simply request that you make me aware of the contact with the gluten (via a phone call or email) so that I can monitor his/her health and possible reactions.
If you allow students to bring in birthday treats to share, I ask that we be made aware of it a day or two in advance. Cupcakes and cookies, unless made with special alternative flours, are not gluten-free. If notified in advance of what will be brought in, [Student Name] can bring a gluten-free alternative in order to celebrate with the other students. If it works better for you, I can provide you with a small box or bag of safe, gluten-free treats to store in the classroom for [Student Name].
I want to make it as easy as possible for you and [Student Name] this year. If you are not comfortable determining what is and is not gluten-free, then please call or email me about any food products being offered to him during class activities. This would include food craft projects, birthday celebrations, holiday celebrations, field trips, class rewards, etc. If, for some reason you are unable to reach me, then I ask that you do not allow [Student Name] to eat any food that did not come from our home.
For your information, I have enclosed documents that provide more detailed information about Celiac Disease.  I would be happy to meet with you and/or the school nurse to review the situation and discuss any questions or concerns you may have about it. I know as a teacher you have a lot of students and responsibilities, and I appreciate your time and attention to the matter.
Thank you,
[Your Name and Contact Information]

BJ's Restaurant & Brewhouse

About BJ's Restaurant & Brewhouse Gluten Free Menu

BJ's Restaurant & Brewhouse has always had an extensive menu with a wide variety of options to please any palate. Now BJ's also offers plenty of great choices within their new gluten-free menu. BJ’s gluten-free menu includes not only gluten-free pizza and beer, but a full range of entrĂ©e salads, their signature stuffed potatoes, soups, and a selection of heartier entrees. And be sure to try their famous Chocolate Chip Pizookie dessert -- now available in a gluten-free version!
BJ's highly detailed, contemporary decor and unique video setup, including several high definition flat panel televisions, create a high-energy, fun, and family-friendly dining enviornment for everyone to enjoy.
With locations already in much of the western U.S., Texas, the Ohio Valley, Louisiana, and Florida, BJ’s continues to expand at a double-digit growth rate. The team at BJ's pride themselves on offering extraordinary value for their guests and have a sincere commitment to support the communities in which they do business. And starting August 5, 2012, BJ's Restaurant and Brewhouse will be running their Gluten Free version of their "Party for Two" promotion, which includes 2 salads, a gluten free thin-crust pizza to share, and one famous gluten free chocolate chip Pizookie dessert -- all for just $19.95! You can even make it "Party and a Movie" and get two movie tickets for just $15 more!

Sunday, August 19, 2012

The Chocolate Diet: How Sweet It Is!

People who eat chocolate a couple of times a
week have a lower BMI than those who indulge
less often, according to a study of 1,000 adults
at the University of California, San Diego. That's
not because chocolate eaters consume fewer
calories overall; in the study they ate more calories.
Researchers say chocolate in moderation
(1 ounce a couple of times a week) revs up
metabolism enough to compensate.

-Prevention Magazine, August 2012

Saturday, August 18, 2012

Will Darker-tinted Sunglass Lenses Give the Best protection from the Sun?

It's not the lens color that guards eyes; it's UV protection.
"Glasses should be marked as having no less than 99% coverage,"
says Eliot Grossman, OD, chief of eye health and optometry
at Lenscrafters. "That guarantees a barrier against sun-induced
macular degeneration, cataracts, and skin cancer in and around
the eye." Check your favorite glasses with an eyewear store's
UV meter.

-Prevention Magazine, August 2012

How Long Can Grilled Chicken Stay Out in the Summer Sun?

From the minute the chicken is served, the food-safety
countdown begins. "You can leave grilled chicken at
room temperature for about 2 hours," says Tina Hanes,
RD, RN, a USDA food-safety expert. But when temperatures
climb to 90F or higher, don't leave it out for more than an
hour- if you leave it out at all. Bacteria that flourish at those
temperatures can cause serious food poisoning. "Instead,
store leftovers in a cooler, in the fridge, or covered in an
air-conditioned kitchen," Hanes says. A cold second helping
certainly beats a trip to the ER.

-Prevention Magazine, August 2012

Inspirational Stories?

A request from our own author Wendy Cohan, RN, author of the Gluten-Free Portland Resource Guide and The Better Bladder Book - Wendy Cohan, RN and What Nurses Know---Headaches.

"If you have an inspirational story about going gluten-free, would you like to share it with others in my new book? (due out August, 2013) If you have a story about having difficulty getting a diagnosis of celiac disease or gluten intolerance, I'd love to hear it. All of my books share personal stories, which help readers relate, and gain, from your wisdom and experience."

Friday, August 17, 2012

Gluten-Free Tidbets

Celiac disease and Type 1 Diabetes
Source: CDF newsletter

The question has been raised - is there a relationship between celiac disease and type 1 diabetes?
The answer is yes. This association specifically involves type 1 diabetes which is insulin-dependent diabetes. This type of diabetes is the result of an autoimmune process. In diabetes, the body identifies the pancreas as foreign and attacks by producing antibodies directed against it. The antibodies travel through the bloodstream and damage the pancreas so that it cannot make insulin and the patient develops type 1 diabetes. This results in the patient needing to administer insulin to themselves on a daily basis and testing their blood sugar.

In celiac disease the lining of the small intestine reacts to the gluten that comes through the digestive tract and attacks the villi and damages it. That leads to an inability to absorb nutrients (malabsorption) and the patient develops malnutrition. This condition can cause a wide variety of symptoms where body systems malfunction and in some extreme cases - develop debilitating results such as miscarriages, osteoporosis or cancer. Celiac disease is also an autoimmune disease. Antibodies to the gluten will develop in the blood, but the damage is done to the small intestine. The only treatment for celiac disease is the gluten-free diet. When the patient adheres to a strict gluten-free diet, that gives the villi an opportunity to heal and begin absorbing again.

In general autoimmune diseases tend to occur in clusters and approximately 6% of all patients with type 1 diabetes have celiac disease. It is important to keep this association between the two diseases in mind when being diagnosed with one or the other.

-Beth Hillson Weekly Newsletter, August 15, 2012

A Recipe from Beth

Hi Beth,
I've been gluten free for 8yrs.  I have adjusted to the new foods just fine but recently came across a wonderful pound cake my grandmother made.  I would love to have it again!  Here's the recipe:

1 pkg yellow cake mix
1 pkg instant vanilla pudding
4 eggs
¾ "Wesson" oil
¾ c. sherry wine
½ tsp nutmeg

Mix all ingredients for 5 min at medium speed.  Pour into greased & floured tube pan.  Bake at 350 for 50-60 minutes.

My questions:  I can probably sub the cake mix easily?  Any brand recommendation?
What about the instant vanilla pudding?  Jell-O brand?
Wesson oil - can it be canola oil?
Biggest question - the sherry wine!  What to do???  It's not a decent cake without it!
Do you think I need to alter any other ingredients or cooking time?
Of course I haven't tried making it as I don't know what to do about the alcohol (I'm very confused with various alcohols and what to look for or questions to ask).

I beg you - Can you please help me make grandmother's cake again?
Many thanks,  Please feel free to put the recipe on the web - I love sharing good food!
Peggie K., Philadephia, PA


Dear Peggie,

First, let's set the record straight about alcohol. Any distilled spirits are safe as the gluten molecule is captured in the distillation filters. In addition, wines are made from grapes and are gluten-free. This includes sherry and brandy.   The only alcohol to be avoided is most beer as it is fermented barley hops and liquor that is fortified with additional grain alcohol and added after the distillation occurs.

With that in mind, this cake sounds yummy. Here's how I would make it over.

  • You don't mention the size of the yellow cake mix which will be key to making this over successfully. In looking at the recipe and checking similar recipes on the internet, I suspect this calls for an 18.25 ounce box of cake mix. You can replace that with 18.25 ounces of a gluten-free cake mix such as Gluten-Free Pantry Old Fashioned Cake Mix.

  • Again, we don't have the size for the instant pudding, but a small box is 3.4 ounces. That seems pretty standard. So use a package of Jell-O or other gluten-free instant vanilla pudding.  

  • Replace Wesson Oil with the same amount of Canola oil although both are both gluten-free.

  • Sherry wine is gluten-free. (See above.) Purchase Dry Sherry or Cream Sherry from a liquor store. The Cooking Sherry brands sold in the grocery store have added ingredients such as salt and can make your cake too salty. If you don't want to use sherry, try replacing it with the same amount of orange or apple juice.

  • Follow preparation and baking instructions as above. 
Enjoy! Beth

-Beth Hillson Weekly Newsletter, August 15, 2012

Thursday, August 16, 2012

The Hidden Weight Loss Trigger

How GLA ignites your fat burning engines.
A flurry of new research regarding the role of fat in “fighting fat” came out in early 2009 in the New England Journal of Medicine. It was followed up by a media blitz earlier this year when Harvard researchers uncovered a newly-discovered exercise hormone that holds real promise in the way in which it allows the body to fight fat with fat.
This “so called” new research was heralded as the latest obesity theory, although my first book Beyond Pritikin broke the “real” story back in 1988.
The mechanism behind this “theory” is known as brown fat and it explains how animals can hibernate throughout the winter without eating. They simply burn calories from this metabolically active fat to create heat. The heat, besides keeping animals warm, burns adipose tissue (or white fat) for energy that can act as a food source without real food.
Brown fat activity is one of the reasons that one individual can eat an enormous quantity of food throughout the day while another gains weight with just the mere thought of food!
I like to call brown fat your personalized fat burner.  Although it makes up only 10% or less of total body fat, it burns ¼ of all the calories burned by the other fat tissues combined.  Brown fat is brown because it contains numerous mitochondria which are little fat burning factories. The rest of the fat in the body is white because it contains few mitochondria.
White fat is the insulating layer on the outside of the body, just under the skin. Brown fat lies deeper, surrounding the organs such as the heart, kidneys, and adrenals as well as the neck, spine, and major thoracic blood vessels. While everybody has a fat burner, they are not equally active – and there’s the rub.
The thin person has an actively functioning innate fat burner that can easily convert excess calories into body heat. The overweight or obese person, eating the same number of calories will store them as white fat instead.
For several decades – since the 1980s – it has been known that gamma linolenic acid (GLA) stimulates brown fat activity through its prostaglandin pathways.  This is exactly why GLA has played a very central role in my Fat Flush programs for over 20 years!
Where do you get GLA in its natural form? 
This essential fatty acid can be made from safflower oil which contain cis-linoleic acid, the raw material for GLA conversion. But the conversion into biologically-available GLA is impaired because of many modern-day factors such as heating during commercial manufacturing and cooking. Other factors that interfere with GLA synthesis are excessive saturated fat intake, alcohol, smoking, caffeine, elevated cholesterol, sugar, diabetes, and deficiencies in zinc, magnesium, vitamin B6, B3, C, E, and selenium.
As a nutritionist, I was taught that we receive plenty of the essential fatty acids from vegetable oils like safflower, sunflower, and corn (which today is not only full of mold but is likely to be genetically modified).  Now we know that when oils are processed to extend shelf life or to become margarine, the cis-linoleic acid becomes trans linoleic acid – a malfunctioning fat!
To circumvent the conversion, I propose that everyone who wants effortless weight loss consider adding GLA supplementation to the diet.  The early researchers for GLA suggested that at least 360 mg per day (which translates into two GLA-90s twice per day) is helpful in assisting weight loss – even without major caloric changes.
The good news about GLA is not only can it be helpful in whittling your waist, but GLA also is a stellar skin protector and keeps it naturally moist, dewy and fresh.
After a summertime of overeating and oversunning, GLA can help restore your system to a renewed slimmer YOU and maintain a glow from head to toe!

-Edge On Health, Dr. Ann Louise Gittleman

Save the Date

Our Samplefest Gluten Free Food & Health Fair
is Saturday, October 20, 2012 from 9am-3pm
St. John Lutheran Church
11005 NE Hwy 99
Vancouver, WA
Admission : $2.00 per person
Children 12 and under are free
$10.00 max per family
Make sure to enter the raffle at the book table!
Cash and check only please for vendor product purchases
Please bring a donation for the food bank
See you there!

September 22 GIG Meeting

Come join us at our next support meeting
Saturday, September 22, 2012, 10am-12pm.
Peace Health Hospital
Health Education Center Auditorium
92nd Ave and Mill Plain, Vancouver
Wendy Cohan, RN is our guest speaker
Please bring a donation for the STJLC Food Bank
We hope to see you there!






GIG Newsletter Takeover

For many years the Gluten Intolerance Group of SW WA has had a  
wonderful woman in charge of writing our quarterly newsletters. She has
done an incredible job! Due to circumstances beyond our control, she will
no longer be able to continue working on this valuable resource that we have
all become accustomed to. This newsletter is a big part of us and we hope
that there is an energetic and creative person some where out there that
would be willing to take it over and continue our mission.
If you are that person and are interested, please contact Kristi 360-695-0862

Thank you very much for your support.

Wednesday, August 15, 2012

Could It Be More Than Gluten?


Does this sound like you? You’ve had a love-hate relationship with food for a long time. In fact, for as long as you can remember, you’ve always loved food more than food has loved you. Once you made the decision to give up gluten you dedicated yourself to reading labels, and swapped out all of your foods to ones that are certified gluten-free. Things may have started to look up, but now your GI pains are back and you are not sure why. It is possible you could have additional food intolerances.
Food Intolerance, or “non-allergic food hypersensitivity” (NAFH) as it is sometimes called, is an additional challenge that many Celiac and gluten-sensitive individuals face. Unlike a food allergy that triggers a response from the immune system, the symptoms of food intolerances are the digestive system’s response to a particular food – through possible damage, an enzyme deficiency, or a food effect. The real challenge an individual faces is trying to distinguish between the two types of gluten sensitivity. Currently there are around 250-different symptoms associated with celiac disease and gluten-intolerance, which can present from joint aches, to migraines, to diarrhea or constipation.
While individuals with both gluten-intolerance and celiac disease tend to share similar symptoms of abdominal pain, bloating, intermittent diarrhea and others, “why” the body is in pain is rather different. In celiac disease it is the immune system causing the raucous. Those same helpful antibody agents that keep our body free of everything from the common cold to mumps and measles turn against our intestines in the presence of gluten. The small intestine is slowly damaged over time until we can no longer digest and absorb some foods easily. Symptoms from gluten sensitivity come from the intestine’s ability to digest and absorb some foods. Think of that classic children’s toy of the wooden shape-sorter, where our infants and toddlers strive to find the right sized hole for the triangle, square and circle shaped blocks in their hands. Just as their eager pounding and slamming of mismatched shapes provides little more than frustration, so too do our intestines search for the right shaped nutrients to absorb. If our body has triangle shaped holes dedicated to absorb digested-gluten, but lacks the enzyme to turn our large square gluten molecules into smaller, more easily absorbed triangles, there is bound to be some side negative side effects.
While true celiac disease is estimated to affect as much as 1% of our population, as of yet we do not have clear understanding of how many Americans are affected by NAFH. The National Institute of Health has estimated that it could be anywhere between 12-19% of all individuals; but it could likely be higher in individuals with a gluten allergy. Foods that people are frequently intolerant of are substances that naturally occur in foods, arise in food processing methods, or are added during processing.
Intolerance of Lactose, the sugar found in milk, is a common type of food intolerance. It occurs when your body stops producing enough of the enzyme Lactase to digest all of the Lactose in your daily diet. While this deficiency is more common as we age, it can also happen when there is significant damage to our intestines, like after bowel surgery or as a result of chronic inflammation related to gluten-intolerance or allergy. These types of injuries can also make it difficult to digest some foods with large sugar molecules, histamines, nitrates, MSG, or even other foods like eggs, corn, or soy. Sometimes adding digestive enzyme supplements like lactase, beano or diamine oxidase can reduce symptoms like cramping, bloating, intermittent diarrhea or constipation, skin rashes, joint pains or headaches. However sometimes it is necessary, as with gluten, to remove those foods from your diet.
It is important not to try to indentify these possible triggers alone. While some foods may cause symptoms relatively quickly after consumption, others may take up to three or four days before causing a reaction – which can make identifying the trigger food confusing. A Registered Dietitian can help you find foods that you may be sensitive to, and show you the best way to avoid them without risking your overall nutritional health. You can work with your insurance provider to find a Registered Dietitian near you, or find one yourself with the Academy of Nutrition and Dietetics free online tool: http://www.eatright.org/programs/rdfinder/ .
If you have given up gluten, and you do not seem to be feeling much better, you may have undiagnosed food intolerances. Food hyper-sensitivity is often “masked” or covered up by food allergies. If you have removed gluten completely from your diet and still find yourself suffering, it may be time to work with a Registered Dietitian to figure out which other foods you may be sensitive to. No one should remove or restrict large portions of their diet without the supervision of a qualified professional, but everyone should be able to enjoy a large variety of healthy and delicious foods without the pain or discomfort associated with food sensitivities.
Bio
Adam Pazder, RD CD is a consultant dietitian and Chef for Nutrition Authority; a western-Washington based outpatient nutrition firm. Adam is part of a team of Credentialed Nutrition Educators who ‘coach’ people to a healthier life by applying basic nutrition principles to better manage disease states and for disease prevention. To find out how you can sit down face to face with your own ‘personal nutritionist’, or receive the very best nutrition coaching through Skype or via the telephone, go to: www.nutritionauthority.com or call 253.227.8284.

-gfreeconnect.com

Tuesday, August 14, 2012

Rise Bars Make an Appearance on QVC

Looking for an awesome deal on your Rise Bar favorites? Tune in to QVC this Wednesday, August 15 at 2 p.m. PT/5 p.m. ET and save big on Rise Bar’s entire line of delicious Breakfast Bars. Our tasty Breakfast Bars are perfect for an on-the-go breakfast or a quick, mid-morning snack, and are packed
with naturally-sweet fruits, hearty nuts and seeds to power you through any morning. Stock up on all our Breakfast Bar flavors, including Crunchy Cranberry Apple, Crunchy Honey Walnut, Crunchy Perfect Pumpkin, Crunchy Macadamia Pineapple, Crunchy Cashew Almond – yum!
Watch Rise Bar this Wednesday on QVC from your TV or stream it live on your computer by clicking here. Whatever you do, don’t miss it!
Keep on Rising!
Peter Spenuzza
CEO
Rise Bar

How You Can Flip the Switch on Sugar Addiction

It’s tragic but true.
About 9 out of 10 of our children and teens drink soda every single day. This liquid sugar is the most prevalent source of ”hidden” sugar in their entire diet. Not only are sugar-sweetened drinks associated with obesity, heart disease, pre-diabetes and diabetes, but liquid calorie consumption of soft drinks is highly addictive, thanks to the added bonus of caffeine.
Diet soft drinks are no better—thank you very much—and probably a lot worse.
Since 1960, the consumption of “diet” soft drinks has increased a whopping 400 percent.
In fact, since those artificial sweeteners have come into such popular use, a number of studies have shown that these fake substitutes may actually lead to increased food or calorie intake. This is likely because they cause your body to produce insulin by making it “think” that sugar is on the way.
Artificial sweeteners—we’re talking sucralose, aspartame (Equal or NutraSweet), sugar alcohols like malitol—have been found to interfere with neurological and hormonal signals that dictate that feeling of fullness and control hunger. A well known animal study showed that when rats were fed food with artificial sweeteners they not only gained a lot more weight than rats fed ”regular” sugar-spiked food, but their metabolism came to a dead halt.
For many, diluting unsweetened fruit juice with 50% water can substitute for pop. But since too much fruit juice—diluted or not—can spell weight gain for those of us who are insulin resistant, I have a better solution. Why not neutralize the need for something sweet in the first place? You can do this with a formula called Y-C Cleanse that zaps the cravings for something sweet—either “real” sugar or artificial sweeteners.
Although it may seem counterintuitive, Y-C is a homeopathic remedy that contains minute dosages of the most prevalent form of yeast, fungus, and pathogenic by-products of digestion that can trigger a sugar feeding frenzy.  The formula consists of Candida albicans-20, Geotrichum candidum-20, Carbo veg, Skatolum, Indolum and Echinacea.
Sugar is definitely the underlying culprit of the fungus among us, BUT since sugar alcohols derived from sugar can remain in the gut longer than other types of sugars, I have a strong suspicion that they not only feed nasty bacteria, but also feed yeast, resulting in big time sugar cravings. This explains why people become so bloated with sugar alcohols after drinking lots of diet sodas or chewing sugar-free gum.
The Rx is surprisingly simple:
Just take 1 teaspoon of this homeopathic remedy first thing in the morning with a couple of ounces of water. Children and teens can take ½ teaspoon in water.
You will be amazed at how you will not need to resort to “will power” to cut down on soda and other sugary food consumption. Once your biochemistry is balanced, cravings start to diminish—rapidly.

-Edge On Health, Dr. Ann Louise Gittleman

Everything Salmon

This recipe tastes like an everything bagel but is so much healthier.
A palmful dehydrated onion
A palmful poppy seed
A palmful sesame seeds
A palmful garlic flakes or powder
Sea salt and pepper
1 Tb extra virgin olive oil
2 salmon fillets
3 scallions, chopped
1/2 cup low-fat sour cream or low-fat greek yogurt

Mix the onion, poppy seed, sesame seed, garlic, and salt and pepper
in a shallow bowl. Place the fillets in the mix and turn to coat. In a small
skillet, heat the olive oil and place the salmon skin-side down and cook
for about 2-3 minutes. Flip and finish cooking another 2-3 minutes, or until
done.
While salmon is cooking, mix the sour cream, and scallions in a bowl, set
aside.
Serve salmon with a dollop of the sour cream mixture and a side salad of
halved cherry tomatoes, watercress and sliced red onion dressed with lemon
juice and olive oil, or your favorite salad.

-The Rachael Ray Show, August 14, 2012

Monday, August 13, 2012

A Natural Sports Drink

A coconut is the largest seed in the world. Once a
coconut falls from a palm tree, it takes about three
years for it to germinate and sprout into a new tree.
Besides the coconut's oil, the water inside the coconut
appears to be a healthy alternative to sports drinks.
In a recent study where athletes drank coconut water
after dehydrating workouts, it proved to be an equally
effective source of electrolytes like sodium and
potassium compared to sports drinks.

-Natural Choices Magazine, August 2012

Basil

Did you know that basil can be frozen and stored for a few
weeks. Place a bunch in a clean plastic bag, blow into the
bag to inflate it, and place the bag in the freezer where it
won't get squished. Break off leaves as you need them.

-Natural Choices Magazine, August 2012

Friday, August 10, 2012

Reactions to Gluten

GIG of Portland via Dr Lisa Shaver Portland

Show this to YOUR doctor:
This is an important paper that every medical professional should know:

"It is now becoming apparent that reactions to gluten are not limited to CD, rather we now appreciate the existence of a spectrum of gluten-related disorders.

Apparently the human organism is still largely vulnerable to the toxic effects of this protein complex, particularly due to a lack of adequate adaptation of the gastrointestinal and immunological responses. 

All individuals, even those with a low degree of risk, are therefore susceptible to some form of gluten reaction during their life span."


Thursday, August 9, 2012

Oregon Cracker Company

Our first fan art!! Let's have a contest to celebrate!

Do you have a picture of you or your family enjoying our crackers? If so, email it to us! We'll post your submissions on Facebook and whichever picture generates the most likes, we'll send you a free six-pack box of crackers! Wahooo!

Email pictures to bakers@livingearthbakery.com by August 31st!

Strawberries Let You Sidestep Sickness!

These berries contain a true magic bullet: ellagitannin,
a compound shown in lab tests to stop the growth of
tumors! No wonder a study of 1,000-plus people found
those who ate the most strawberries were three times less
likely to develop cancer than those who ate none. Plus,
vitamin C in the berries energizes infection-fighting white
blood cells- and counteracts the health-sapping effects
of stress!

-Woman's World Magazine, August 6, 2012

Gluten-free Emergency Preparedness

Emergencies and disasters occur every day around the world and effect millions every year. This is a fact of life that cannot be changed or predicted.

Recently the Waldo Canyon wildfire in Colorado Springs, Colorado temporarily displaced 32,000 people and destroyed 346 homes.

Many of the evacuees in this disaster require or choose a gluten-free diet but did not have access to these foods in the evacuation and relief centers. Logistically it is not feasible for disaster relief agencies to accommodate for each individual's dietary needs.

Are you prepared for an emergency with the gluten-free foods you need to survive? If you are not, you aren't alone. For so many with a gluten-free diet this hasn't been a realistic option until recently.

We have found a few great resources to help get you started in building your family's gluten-free emergency kit.

The first of these are the "Gluten Free Emergency kits". These kits are produced by Teri's Gluten Free and come in 24 hour, 72, hour, 30 day and one year kits.

Each meal package feed 5-6 people and contains all natural ingredients.
These meals only require water to prepare and are sealed in mylar bags with oxygen absorbers. Gluten Free Emergency kits have a shelf life of 5 years, unless stored at 68 degrees in a dry and dark area, then 10 year shelf life.

Visit www.glutenfreeemergencykits.com for more information.

The next option is Gluten Free Backpacking and Camping Foods by Trail Foods Express. These are primarily made for camping but have a large variety and are great for smaller families. Most meals contain 2 servings.

Visit www.trailfoodexpress.com for more information.

In addition to these options you may want to pack individually wrapped gluten-free snacks such as, meal bars, fruit snacks and candy bars.

The shelf life of all these products can vary and should be rotated in your emergency kit accordingly.

FEMA recommends that you have emergency supplies ready and packed in a kit for 3 days or more.

It is recommended that have a plan for these three scenarios and review them with your family.

1) For staying in your home. Stock an emergency kit for at least 3 days use.

2) For going to a safe location. Pack a go-bag for at least 3 days use when you need to leave home.

3) For your car.  Pack a travel bag for use when you can’t get home.

Make sure EVERYONE knows how to find the emergency kit, go-bag, and travel bag.

Suggestions for your emergency kit.

Water, one gallon of water per person per day for at least three days, for drinking and sanitation.

Food, at least a three-day supply of non-perishable gluten-free food. You may want to avoid cans due to size and weight.

Mess kits, paper cups, plates and plastic utensils, paper towels

Battery-powered or hand crank radio and a NOAA Weather Radio with tone alert and extra batteries for both.

Flashlight and extra batteries.

Waterproof matches

Lighter

First aid kit

First aid book

Whistle to signal for help

Dust mask, to help filter contaminated air

Plastic sheeting and duct tape to shelter-in-place (eg. broken windows, roof)

Moist towelettes, bucket, garbage bags and plastic ties for personal sanitation

Wrench or pliers to turn off utilities – show family members now how to do this

Can opener for food (if kit contains canned food)

Local maps

Cell phone with chargers, inverter or solar charger

Additional Items You Can Add to Your Emergency Supply Kit.

Prescription medications and glasses

Infant formula and diapers

Pet food and extra water for your pet

Important family documents such as copies of insurance policies, identification and bank account records in a waterproof, portable container

Cash or traveler’s checks and change

Important family documents such as copies of insurance policies, identification and bank account records in a waterproof, portable container. You can use the Emergency Financial First Aid Kit (EFFAK) – PDF, 277Kb) developed by Operation Hope, FEMA and Citizen Corps to help you organize your information.

Sleeping bag or warm blanket for each person. Consider additional bedding if you live in a cold-weather climate.

Complete change of clothing including a long sleeved shirt, long pants and sturdy shoes. Consider additional clothing if you live in a cold-weather climate.

Household chlorine bleach and medicine dropper – When diluted nine parts water to one part bleach, bleach can be used as a disinfectant. Or in an emergency, you can use it to treat water by using 16 drops of regular household liquid bleach per gallon of water. Do not use scented, color safe or bleaches with added cleaners.

Fire Extinguisher that everyone knows how to use

Feminine supplies and personal hygiene items

Paper and pencil

Books, games, puzzles or other activities for children

Disposable camera

Tools such as a crowbar, hammer & nails, staple gun, adjustable wrench, heavy work gloves, and bungee cords to deal with house damage.

Don't be caught unprepared, build your gluten- free emergency kit today.
 

 www.glutenfreewithkimberly.com   


Something Funny

Living Social

Easy Eats



Weekend Master Metabolism Cleanse

A 3-day diet n’ detox to get you back on the slimming track.
It’s August and your resolve is beginning to wane.
You’re having trouble sticking to your diet. You are really frustrated that the scale is not moving southward as quickly and effortlessly as it once did. Maybe you celebrated a little too much for a special occasion or just got back from a “fattening” vacation with an additional 5 – 10 pounds.
You are on the lookout for a safe “emergency” strategy to lose that tummy in a hurry for an upcoming wedding or high school reunion. And you need almost overnight results. You’re not alone—thousands of people have asked me for help with this dilemma, and I have just the fix which has proven to be one of the most popular detox n’ diet programs ever.
I simply combined two of my most successful weight loss plans to come up with a special liquid flush with really fast results! With the Hot Metabolism Cocktail— the superstar formula of my Master Metabolism Cleanse— you’ll be cool as a cucumber while your metabolism heats up with lots of thermogenic spices, green veggies, and tomatoes. You’ll start to see a shrinking waist without sacrificing your health—like so many crash diets do—because you’ll also be consuming plenty of fiber, omega-3-rich oil, fruits, and hypoallergenic protein.
At the core of the plan is my special “cocktail with a kick” that you will be drinking three times per day: morning, noon, and night. The Hot Metabolism Cocktail, due to its high water content, helps you stay filled up and fuller longer while keeping calories low. For lunch and dinner, fruit-flushing smoothies with complimentary weight-regulating ingredients will help give your digestive system a rest while delivering long term appetite satisfaction and hydration.
Here’s what you need to get started:
Hot Metabolism Cocktail
Makes 1 serving
Ingredients:
1 large ripe tomato, or 8 ounces V8 or Knudsen’s Very Veggie Juice— for a boost of vitamins C and A, plus a trio of heart-healthy nutrients: potassium, vitamin B, and folate.
½ cup fresh squeezed lime or lemon juice— aids digestion by promoting absorption of protein and minerals, while helping to liquefy fat.
½ cup filtered water (unless using juice)— hydrate to keep kidneys and liver functioning, aiding in efficient elimination.
Handful of fresh parsley— more beta-carotene than carrots, more vitamin C than oranges, and twice as much iron as spinach.
Handful of fresh cilantro— gentle diuretic that helps remove heavy metals, like mercury, from the body.
1 green onion, chopped
1 clove garlic, crushed— stimulates the metabolism, stabilizes blood-sugar levels, and eliminates toxins from the body.
1/8 teaspoon cayenne (or as desired)— rich vitamin E content helps keep the heart healthy and strong, while concentration of capsicum fires up circulation and metabolic rate.
2 teaspoons olive oil— lowers cholesterol levels, maintain a healthy blood pressure and guard against toxins.
½ teaspoon Seaweed Gomasio— high source of quality protein, calcium, iron and a range of amino acids.
½ teaspoon Flora-Key— 5-strain probiotic formula for beneficial bacteria growth and a healthy GI tract.
1 tablespoon chia seeds— 2 times the protein of any other seed/grain, 8 times more omega-3s than salmon, and 3 times the antioxidant strength of blueberries.
6 ice cubes
Combine all ingredients in a blender until the desired consistency is reached.
Follow this daily menu for two to five days to melt off pounds in a hurry.
Breakfast: Hot Metabolism Cocktail
Lunch: Fat Flush Smoothie (Made from 1 scoop Fat Flush Body Protein, 8-ounces water, 1 cup fresh or frozen berries, 1 tablespoon flaxseed oil, 1 tablespoon flax seeds or chia seeds, and ice cubes, if you choose.)
Snack: Hot Metabolism Cocktail
Dinner: Fat Flush Smoothie
Before bedtime: Hot Metabolism Cocktail
Daily: Consume half your body weight in ounces of water (typically 10-12 8-ounce glasses).
By eliminating wheat, dairy, yeast, and salty, spicy or acidic seasonings you will actually trigger your body to release pounds of unnecessary fluid. Your plateau will be a thing of the past as your body purges accumulated fat and fluid from its tissues.
Think of it— a “revitalized you” is only three days away! And even better, once you resume your regular Fat Flushing diet principles and exercise regimen, you will maintain your slimming results for a summertime beach body that will look fabulous in the latest fall fashions.

-Edge On Health, Dr. Ann Louise Gittleman

Gluten Free Tidbets

Celiac Disease Linked to Lymphoproliferative Disorders
Patients with celiac disease, particularly those presenting with malabsorption symptoms later in life, have a higher incidence of lymphoproliferative disorders (LPD), according to research published in the August issue of the American Journal of Hematology. (HealthDay) Lori A. Leslie, M.D., of the Columbia University Medical Center in New York City, and colleagues conducted a retrospective cohort study involving 1,285 adults with biopsy-proven celiac disease seen at a U.S. referral center from 1981 to 2010 to determine the incidence of LPD subtypes and survival according to LPD subtype. The researchers identified 40 patients who developed LPD, including 33 with non-Hodgkin's lymphoma.

Prior studies describe an increased incidence of lymphoma in celiac disease. However, few studies differentiate among lymphoproliferative disorders (LPDs). Our aim was to determine incidences of LPD subtypes in celiac disease patients, describe patterns of celiac disease presentation in patients who develop LPD, and compare survival in patients with various LPD subtypes.

"In the future, the association between celiac disease and various LPD subtypes could be further analyzed to identify common molecules in the inflammatory and lymphoproliferative pathways as promising targets for drug design," the authors write. "These findings could then be studied to risk stratify patients with regard to lymphoma, devise surveillance protocols, and propose preventative strategies in celiac disease patients with increased risk of developing LPD." 


Another Gluten-Free Beer

BISBEE - After months of trial and error, changing recipes and working out different processes, the Old Bisbee Brewing Company is ready to release its first specialty beer, a gluten-free version of its popular Mountain Lime Lager.

Like a lot of good ideas, the genesis of the microbrewery's first specialty beer outside of its original seven beer lineup can be traced to the company's tap room.

"This is the greatest place in the world to find out about what we should be doing," said Victor Winquist, co-owner and brewmaster of the Old Bisbee Brewing Company. "I don't make the beers that I prefer, I make the beers that I know our customers like, through their comments in here."

Source: Sierra Vista Herald



Savvy gluten-free travelers always carry crackers, dried fruit, and nuts in case gluten-free food isn't available but Carol Fenster, an expert in gluten-free living and author of Gluten-Free 101, carries additional items to make sure she has safe food while enroute and at her destination.
Fenster, whose travels have taken her around the world, despite, selects these items so that pass airport-security screenings, are non-perishable, and are substantial enough to make a light meal, if necessary. "There's nothing worse than being away from home and hungry," says Fenster.

 "Whether traveling for business or pleasure, with these items in a purse or carry-on gluten-free travelers are always prepared for airport delays, long plane rides, or destinations that lack gluten-free options."

Here are a few of Carol's Favorites:

Nut Butters.
Individual-serving packets of nut butters. Tear one end open and squeeze the packet to distribute the nut butter on apples, carrots, or gluten-free crackers.
Beef Jerky.
Choose gluten-free versions and carry a few sticks in a plastic, resealable bag. Chewy, filling, yet non-perishable, they can make a small, but high-protein meal.
Oatmeal.
Individual-serving packets of gluten-free rolled oats, in plain or flavored versions. Pour into a paper cup designed for hot beverages, add hot water, and let stand (covered) for a few minutes to reconstitute the oats. Some airport concessions serve ready-to-reconstitute paper cups of oatmeal, but Fenster cautions that these may not be made with gluten-free oats.
Granola.
Whether home-made or store-bought, granola can be eaten as trail mix (just add nuts and candy bits), as a breakfast cereal, or sprinkled on yogurt. Always verify that it is made with gluten-free oats. Carry a small bag to eat enroute, with additional bags in your suitcase to eat throughout the trip.
Bread.
Pack a couple of gluten-free bread slices into a child's sandwich box (the kind shaped like a slice of bread). The rigid sides protect the bread from being crushed as well as keep it fresh longer. The bread can be toasted, used in sandwiches, or eaten with nut butter. If possible, buy a loaf of gluten-free bread at your destination and keeps a couple of slices with you at all times (storing the rest of the bread in a hotel room refrigerator).
Immersion heater.
Immersion heaters are small coils attached to electrical cords. When plugged in to an electric outlet, the heated coil rapidly heats the water in a cup or bowl. Ideal for use in hotel rooms, the hot water can be used for oatmeal, hot tea, dry soup mixes, or any food item that requires hot water.
Toast-it bag.
Reusable, plastic bags that allow toasting a slice of bread or a grilled cheese sandwich in a toaster without risk of contamination from residual bread crumbs. The bags are washable and made of a special silicone-treated material that allows the heat to penetrate through to the bread while in the toaster slot, without burning the plastic bag.

Source: e-Yugoslavia.com by Srebrenka Kac

-Beth Hillson Newsletter, August 7, 2012