This recipe is so good and easy!
Chili Lime Rubbed Chicken
2 tsp chili powder
2 tsp brown sugar
2 tsp grated lime peel
1/2 tsp salt
1/4 tsp garlic powder
1/8 tsp cayenne
4 boneless breasts ( 1 1/4 lb total )
2 tsp olive oil
Rub chicken with oil. Mix all other ingredients in a small bowl, then rub on chicken.
Cover and place in fridge for 20-30 minutes to enhance the flavor.
Bake in 375 oven for 20-30 minutes or cook 10-15 minutes on the grill, turning once,
and when center is 170 it's done.
Sunday, June 30, 2013
Friday, June 28, 2013
New Hot Dog Buns
 |
Spend at least $25 at CanyonGlutenFree.com |
 |
Add a package of Hot Dog Buns to your cart. |
 |
Enter code HOTDOG13 at checkout to redeem. |
Tuesday, June 25, 2013
Stuffed Italian Bread
1 GF Italian loaf, (Against the Grain or Schar brands), about 12 inches long
1 stick butter, melted
1/8 cup olive oil
3 tsp minced onion
2-3 cloves garlic, grated
1 tbsp dijon mustard
1 tbsp poppy seeds
3 tsp chopped parsley (add more if you wish)
12 oz grated cheese
(I used a mix of white cheddar and monterey jack.)
Preheat the oven to 350 F.
Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.
Cut the bread into cubes with X slices without cutting all the way through the bottom crust.
Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese.
(It seems like a lot of work and trouble but it's all worth it. Yes.)
Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.
1 stick butter, melted
1/8 cup olive oil
3 tsp minced onion
2-3 cloves garlic, grated
1 tbsp dijon mustard
1 tbsp poppy seeds
3 tsp chopped parsley (add more if you wish)
12 oz grated cheese
(I used a mix of white cheddar and monterey jack.)
Preheat the oven to 350 F.
Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.
Cut the bread into cubes with X slices without cutting all the way through the bottom crust.
Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese.
(It seems like a lot of work and trouble but it's all worth it. Yes.)
Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.
Namaste Foods
Coming soon to Washington and Oregon Costco Stores!
Our fabulous Gluten Free Perfect Flour Blend in a 5 lb.
re-sealable bag at a great price! Limited run at select stores
only. Want it at your local store? Please request it from your
local store manager!
www.namastefoods.com
Our fabulous Gluten Free Perfect Flour Blend in a 5 lb.
re-sealable bag at a great price! Limited run at select stores
only. Want it at your local store? Please request it from your
local store manager!
www.namastefoods.com
Monday, June 24, 2013
Celiac Disease Symposium
The global conference for everyone who is interested in the study, treatment
and management of celiac disease and gluten-related disorders.
Going gluten-free is all the rage, but is it really good for you & your family?
and management of celiac disease and gluten-related disorders.
Come Find Out:
The
world's leading experts on celiac disease and gluten-related disorders
are gathering in Chicago on September 22-25 and you are invited to learn
the latest with them!
The ICDS Chicago presents two distinct interactive educational
tracks. The meeting brings together the world's top scientists and
physicians to discuss the most recent scientific advances in managing
and treating celiac disease and gluten-related disorders. A separate
clinical forum is also being held to further educate dietitians,
clinicians and patients.
The ICDS 2013 is brought to you by
Dedicated to raising awareness, increasing diagnosis rates & meeting the
needs of people affected by celiac disease worldwide!
Berlin Inn
Over
the years, we have become like family and the thought of working
anywhere else has become unacceptable. Now, we have solidified our
place in this house for decades to come. We hope you stay with us on
the next leg of this delicious journey.
This Saturday 6/22 will be the last day that you will be able to enjoy the fabulous recipes of The Berlin Inn before we close for a month, after which we will re-open as The Brooklyn House Restaurant. I am so sorry that we couldn't give you more notice, but if any of you have ever dealt with legal documents, you probably understand.
Same house, same staff and a fresh new approach to European-style dining. Local, seasonal, comforting fresh food and beverages; leisurely dining; options for everyone, regardless of dietary preferences. From meat and potatoes to vegan and gluten free, all of our guests will have plenty of options for a delicious meal.
Our phone number will stay the same, and our FB page will be active through the rest of the year. Feel free to call with questions, and rest assured that we will update you when we have more information about opening and an active website.
Thank you for your support over the years; we hope to serve you for many years more.
Much love, The Berlin Inn/Brooklyn House Crew
This Saturday 6/22 will be the last day that you will be able to enjoy the fabulous recipes of The Berlin Inn before we close for a month, after which we will re-open as The Brooklyn House Restaurant. I am so sorry that we couldn't give you more notice, but if any of you have ever dealt with legal documents, you probably understand.
Same house, same staff and a fresh new approach to European-style dining. Local, seasonal, comforting fresh food and beverages; leisurely dining; options for everyone, regardless of dietary preferences. From meat and potatoes to vegan and gluten free, all of our guests will have plenty of options for a delicious meal.
Our phone number will stay the same, and our FB page will be active through the rest of the year. Feel free to call with questions, and rest assured that we will update you when we have more information about opening and an active website.
Thank you for your support over the years; we hope to serve you for many years more.
Much love, The Berlin Inn/Brooklyn House Crew
Saturday, June 22, 2013
Keep GIG Alive
Please help keep our local GIG chapter alive by volunteering your
time and energy in 2014. We have 3 open positions that need to be
filled: Branch Manager, Event/Donations Coordinator and Treasurer.
We have all worked very long and hard to establish this group in order
to help educate and support people with gluten intolerance and Celiac
disease. With your dedication and passion, we can carry on...
If you are interested and want to help continue this important mission,
please contact Kristi Curtis: 360-518-0464 / 360-695-0862 or
justus323@yahoo.com. Thank you!
time and energy in 2014. We have 3 open positions that need to be
filled: Branch Manager, Event/Donations Coordinator and Treasurer.
We have all worked very long and hard to establish this group in order
to help educate and support people with gluten intolerance and Celiac
disease. With your dedication and passion, we can carry on...
If you are interested and want to help continue this important mission,
please contact Kristi Curtis: 360-518-0464 / 360-695-0862 or
justus323@yahoo.com. Thank you!
10 Fish You Should Avoid (And Why)
Imported Catfish may contain antibiotics banned in food in the U.S.
Farmed Eel is potentially high in PCBs and mercury.
King Mackerel is high in mercury.
Orange Roughy is high in mercury and overfished.
Chilean Sea Bass is overfished and may contain mercury.
Shark is high in mercury.
Imported Shrimp may contain antibiotics and chemical residue.
Swordfish is high in mercury.
Tilefish is high in mercury.
Bluefin Tuna is overfished and may have more mercury than other
types of tuna.
Sneaky Swaps
Recent reports found these substitutions to be among the most
common. While they're generally harmless from a health standpoint,
you're paying an inflated price- and getting a fish that has a stronger
flavor or a less pleasant texture than what you asked for.
If you order Sole, you might get Flounder; Red Snapper, you might get
Tilapia; Halibut, you might get Striped Bass; Perch, you might get
Zander. So make sure you ask lots of questions before you buy.
-Health Magazine, July/August 2013
Farmed Eel is potentially high in PCBs and mercury.
King Mackerel is high in mercury.
Orange Roughy is high in mercury and overfished.
Chilean Sea Bass is overfished and may contain mercury.
Shark is high in mercury.
Imported Shrimp may contain antibiotics and chemical residue.
Swordfish is high in mercury.
Tilefish is high in mercury.
Bluefin Tuna is overfished and may have more mercury than other
types of tuna.
Sneaky Swaps
Recent reports found these substitutions to be among the most
common. While they're generally harmless from a health standpoint,
you're paying an inflated price- and getting a fish that has a stronger
flavor or a less pleasant texture than what you asked for.
If you order Sole, you might get Flounder; Red Snapper, you might get
Tilapia; Halibut, you might get Striped Bass; Perch, you might get
Zander. So make sure you ask lots of questions before you buy.
-Health Magazine, July/August 2013
The Good Sleep Diet
Eat crappy, sleep crappy. That's the message of a new study from
the University of Pennsylvania. It found that people who reported
the healthiest sleep patterns also had the most varied diets. These
key nutrients have been shown to play a role in regulating sleep,
so aim to eat them often for sounder slumber.
Lycopene - it's found in grapefruit, tomatoes, papaya and watermelon.
Selenium - Get it in fish such as halibut, tuna and cod, as well as
shellfish, turkey and nuts.
Vitamin C- The top sources include pineapple, strawberries, citrus
fruits, papaya, bell peppers, broccoli, and kale.
Carbohydrates - According to a study in the American Journal of
Clinical Nutrition, eating easily digested carbs (such as cereal, rice,
potatoes or white bread) four hours before bedtime led people to
fall asleep faster.
-Health Magazine, July/August 2013
the University of Pennsylvania. It found that people who reported
the healthiest sleep patterns also had the most varied diets. These
key nutrients have been shown to play a role in regulating sleep,
so aim to eat them often for sounder slumber.
Lycopene - it's found in grapefruit, tomatoes, papaya and watermelon.
Selenium - Get it in fish such as halibut, tuna and cod, as well as
shellfish, turkey and nuts.
Vitamin C- The top sources include pineapple, strawberries, citrus
fruits, papaya, bell peppers, broccoli, and kale.
Carbohydrates - According to a study in the American Journal of
Clinical Nutrition, eating easily digested carbs (such as cereal, rice,
potatoes or white bread) four hours before bedtime led people to
fall asleep faster.
-Health Magazine, July/August 2013
Bust Hunger With Olive Oil
Olive oil or butter? Your waistline prefers the former: European
researchers who compared lard, butter, rapeseed oil, and olive
oil have found that olive oil is the best for preventing overeating.
People given olive oil showed a higher level of the satiety hormone
serotonin in their blood than those who ate other fats. The study
also indicates that the oil's aroma compounds are responsible for
the effect- so be sure to take a whiff or two before you dig in.
-Health Magazine, July/August 2013
researchers who compared lard, butter, rapeseed oil, and olive
oil have found that olive oil is the best for preventing overeating.
People given olive oil showed a higher level of the satiety hormone
serotonin in their blood than those who ate other fats. The study
also indicates that the oil's aroma compounds are responsible for
the effect- so be sure to take a whiff or two before you dig in.
-Health Magazine, July/August 2013
Wednesday, June 19, 2013
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?
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
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
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
Keep GIG Alive
Please help keep our local GIG chapter alive by volunteering your
time and energy in 2014. We have 3 open positions that need to be
filled: Branch Manager, Event/Donations Coordinator and Treasurer.
We have all worked very long and hard to establish this group in order
to help educate and support people with gluten intolerance and Celiac
disease. With your dedication and passion, we can carry on...
If you are interested and want to help continue this important mission,
please contact Kristi Curtis: 360-518-0464 / 360-695-0862 or
justus323@yahoo.com. Thank you!
time and energy in 2014. We have 3 open positions that need to be
filled: Branch Manager, Event/Donations Coordinator and Treasurer.
We have all worked very long and hard to establish this group in order
to help educate and support people with gluten intolerance and Celiac
disease. With your dedication and passion, we can carry on...
If you are interested and want to help continue this important mission,
please contact Kristi Curtis: 360-518-0464 / 360-695-0862 or
justus323@yahoo.com. Thank you!
Tuesday, June 18, 2013
Grocery Outlet
Check out the Grocery Outlet in Hazel Dell on 99th St. They
do have some gluten free products, including Wildwood Pasta
Slim spaghetti and spinach fettuccini in the refrigerator section.
They look like a delicious alternative to regular pasta, but keep
in mind that they are made with tofu. I also saw Amy's GF Mac
and Cheese, and Gluten Free Cafe meals in the frozen food section.
So give them a try, they are cheaper there than shopping at the
regular grocery stores.
Grocery Outlet Bargain Market
9915 NE Hazel Dell Ave.
360-574-3462
do have some gluten free products, including Wildwood Pasta
Slim spaghetti and spinach fettuccini in the refrigerator section.
They look like a delicious alternative to regular pasta, but keep
in mind that they are made with tofu. I also saw Amy's GF Mac
and Cheese, and Gluten Free Cafe meals in the frozen food section.
So give them a try, they are cheaper there than shopping at the
regular grocery stores.
Grocery Outlet Bargain Market
9915 NE Hazel Dell Ave.
360-574-3462
Pillsbury Adds New Gluten-Free Products
Thank
you Pillsbury! Your friends at Triumph Dining were
thrilled to learn about your newest gluten-free offerings:
pie and pastry crust, chocolate chip cookie dough, and
thin crust pizza dough.
thrilled to learn about your newest gluten-free offerings:
pie and pastry crust, chocolate chip cookie dough, and
thin crust pizza dough.
Gluten Intolerance Group Night
I wanted to send a reminder to you and your GIG Branch that GIG has an
event coming up on June 28th at Safeco Field called “Gluten Intolerance
Group Night”
Group Night”
For every ticket sold through our
special website with them we receive $5, so
the more the merrier! We
will be at the game with a booth handing out
information and there will be gluten-free food stands at the game as well. I
have also been told that this is an extra special game night for the Mariner’s
so there will be a post-game fireworks show!
information and there will be gluten-free food stands at the game as well. I
have also been told that this is an extra special game night for the Mariner’s
so there will be a post-game fireworks show!
If you have any questions, please feel free to contact myself or Hanh Nguyen
by e-mail (hanh.nguyen@gluten.net) or by phone at 253-833-6655.
Thank You,
Mandy Rutherford
Gluten Intolerance Group of North America
31214 124th Avenue SE
Auburn, WA 98092-3667
t: 253 833 6655 | f: 253 833 6675
Monday, June 17, 2013
Guide to: Fats & Oils
Cleaning up your diet by using the right fats and oils is essential
to improving your health from the inside out. Changing the fats
and oils you use at home is the first step towards creating dishes
from nutrient-dense, whole foods based on what you have on hand.
Avoid overly processed and refined forms of fats and oils. Opt for
organic whenever possible.
Saturated: for hot uses
Buy organic, unrefined forms: Coconut oil and Palm oil.
Ideally from pasture-raised, grass-fed, organic sources:
Butter, Ghee (clarified butter), Lard, bacon grease (pork fat),
Tallow (beef fat), Duck fat, Schmaltz (chicken fat), Lamb fat,
Full-fat dairy, Eggs, meat, and seafood
Unsaturated: for cold uses
Buy organic, extra-virgin, and cold-pressed forms.
Olive oil, Sesame oil, Macadamia nut oil, Walnut oil, Avocado oil,
Nuts & seeds (including nut & seed butters), Flaxseed oil**.
Note: Unsaturated fats (typically liquid at 68 degrees room
temperature) are easily damaged/oxidized when heat is applied to
them. Do not consume damaged fats.
** Cold-pressed flaxseed oil is ok for occasional use but supplementing
with it or doses of 1-2 tablespoons per day is not recommended
as overall PUFA (polyunsaturated fatty acid) intake should remain
minimal.
-Practical Paleo by Diane Sanfilippo, BS, NC
to improving your health from the inside out. Changing the fats
and oils you use at home is the first step towards creating dishes
from nutrient-dense, whole foods based on what you have on hand.
Avoid overly processed and refined forms of fats and oils. Opt for
organic whenever possible.
Saturated: for hot uses
Buy organic, unrefined forms: Coconut oil and Palm oil.
Ideally from pasture-raised, grass-fed, organic sources:
Butter, Ghee (clarified butter), Lard, bacon grease (pork fat),
Tallow (beef fat), Duck fat, Schmaltz (chicken fat), Lamb fat,
Full-fat dairy, Eggs, meat, and seafood
Unsaturated: for cold uses
Buy organic, extra-virgin, and cold-pressed forms.
Olive oil, Sesame oil, Macadamia nut oil, Walnut oil, Avocado oil,
Nuts & seeds (including nut & seed butters), Flaxseed oil**.
Note: Unsaturated fats (typically liquid at 68 degrees room
temperature) are easily damaged/oxidized when heat is applied to
them. Do not consume damaged fats.
** Cold-pressed flaxseed oil is ok for occasional use but supplementing
with it or doses of 1-2 tablespoons per day is not recommended
as overall PUFA (polyunsaturated fatty acid) intake should remain
minimal.
-Practical Paleo by Diane Sanfilippo, BS, NC
Breaking News!
The Gluten Intolerance Group of SW WA will be making some changes by the
end of the year. Our Branch Manager, Event/Donations Coordinator and
Treasurer will all be resigning. For many years they have donated their time,
energy and creativity in an effort to educate, support and guide others in living
a healthy life style while dealing with gluten intolerance and celiac disease.
We strongly hope this group will be able to continue their legacy by attracting
passionate people to fill these very important volunteer positions. If you are
interested and really want to make a difference, please contact Kristi Curtis:
360-518-0464 / 360-695-0862 or justus323@yahoo.com
We thank you very much for your on going participation and support!
end of the year. Our Branch Manager, Event/Donations Coordinator and
Treasurer will all be resigning. For many years they have donated their time,
energy and creativity in an effort to educate, support and guide others in living
a healthy life style while dealing with gluten intolerance and celiac disease.
We strongly hope this group will be able to continue their legacy by attracting
passionate people to fill these very important volunteer positions. If you are
interested and really want to make a difference, please contact Kristi Curtis:
360-518-0464 / 360-695-0862 or justus323@yahoo.com
We thank you very much for your on going participation and support!
Gluten: What is it?
Gluten is a protein found in wheat, rye, barley and oats.
Gluten is the composite of a prolamin and a glutelin, which exist,
conjoined with starch, in the endosperm of various grass-
related grains. Gliadin, a water-soluble, and glutenin, a water-
soluble, (the prolamin and glutelin from wheat) compose about
80% of the protein contained in wheat seed. Being insoluble in
water, they can be purified by washing away the associated starch.
Worldwide, gluten is a source of protein, both in foods prepared
directly from sources containing it, and as an additive to foods
otherwise low in protein.
Sources of gluten or items that may contain gluten:
Ales, Barley, Barley Malt/extract, Beer & Lagers, Bran,
Breading, Broth, Brown rice syrup, Bulgur, Candy coating,
Communion "wafers", Couscous, Croutons, Durum, Einkorn,
Emmer, Farina, Farro, Gloss & balms, Graham flour, Herbal
blends, Imitation crab & seafood, Kamut, Lipstick, Luncheon
meat, Malt, Makeup, Marinades, Matzo flour/meal, Meat/sausages,
Medications, Orzo, Panko, Pasta, Play dough, Roux, Rye, Sauces,
Seitan, Self-basting poultry, Semolina, Soup base, Soy sauce, Spelt,
Spice blends, Stuffing, Supplements, Thickeners, Triticale, Udon,
Vinegar (malt only), Vital wheat, Vitamins, Wafers, Wheat, Wheat
bran, Wheat germ, Wheat starch, and many more...
-Practical Paleo by Diane Sanfilippo, BS, NC
Gluten is the composite of a prolamin and a glutelin, which exist,
conjoined with starch, in the endosperm of various grass-
related grains. Gliadin, a water-soluble, and glutenin, a water-
soluble, (the prolamin and glutelin from wheat) compose about
80% of the protein contained in wheat seed. Being insoluble in
water, they can be purified by washing away the associated starch.
Worldwide, gluten is a source of protein, both in foods prepared
directly from sources containing it, and as an additive to foods
otherwise low in protein.
Sources of gluten or items that may contain gluten:
Ales, Barley, Barley Malt/extract, Beer & Lagers, Bran,
Breading, Broth, Brown rice syrup, Bulgur, Candy coating,
Communion "wafers", Couscous, Croutons, Durum, Einkorn,
Emmer, Farina, Farro, Gloss & balms, Graham flour, Herbal
blends, Imitation crab & seafood, Kamut, Lipstick, Luncheon
meat, Malt, Makeup, Marinades, Matzo flour/meal, Meat/sausages,
Medications, Orzo, Panko, Pasta, Play dough, Roux, Rye, Sauces,
Seitan, Self-basting poultry, Semolina, Soup base, Soy sauce, Spelt,
Spice blends, Stuffing, Supplements, Thickeners, Triticale, Udon,
Vinegar (malt only), Vital wheat, Vitamins, Wafers, Wheat, Wheat
bran, Wheat germ, Wheat starch, and many more...
-Practical Paleo by Diane Sanfilippo, BS, NC
Gluten-free* But Still Not Recommended
*Nearly all processed foods and grains carry some risk of
cross-contamination. For the safest approach to a gluten-free
diet, eat only whole, unprocessed foods.
Amaranth, Arrowroot, Buckwheat, Corn, Flax, Millet, Montina,
Nut Flour, Bean Flour, Potato Flour, Potato Starch, Quinoa,
Rice, Rice Bran, Sago, Seed Flour, Sorghum, Soy (soya),
Tapioca and Teff.
Signs of gluten exposure include but are not limited to:
abdominal bloating, fatigue, skin problems or rashes, diarrhea
or constipation, irritable, moody, change in energy levels,
unexpected weight loss, mouth ulcers, depression, and even
Crohn's disease are all more severe gluten allergy symptoms
that you may experience. Consult with your nutritionist or
physician if you experience symptoms of a gluten exposure
that result in prolonged discomfort.
-Practical Paleo by Diane Sanfilippo, BS, NC
cross-contamination. For the safest approach to a gluten-free
diet, eat only whole, unprocessed foods.
Amaranth, Arrowroot, Buckwheat, Corn, Flax, Millet, Montina,
Nut Flour, Bean Flour, Potato Flour, Potato Starch, Quinoa,
Rice, Rice Bran, Sago, Seed Flour, Sorghum, Soy (soya),
Tapioca and Teff.
Signs of gluten exposure include but are not limited to:
abdominal bloating, fatigue, skin problems or rashes, diarrhea
or constipation, irritable, moody, change in energy levels,
unexpected weight loss, mouth ulcers, depression, and even
Crohn's disease are all more severe gluten allergy symptoms
that you may experience. Consult with your nutritionist or
physician if you experience symptoms of a gluten exposure
that result in prolonged discomfort.
-Practical Paleo by Diane Sanfilippo, BS, NC
More Information
For more information on gluten:
celiac.com
celiac.org
celiaccentral.org
celiaclife.com
celiacsolution.com
elanaspantry.com
glutenfreegirl.com
surefoodsliving.com
-Practical Paleo by Diane Sanfilippo, BS, NC
celiac.com
celiac.org
celiaccentral.org
celiaclife.com
celiacsolution.com
elanaspantry.com
glutenfreegirl.com
surefoodsliving.com
-Practical Paleo by Diane Sanfilippo, BS, NC
Sono Celiaco
Celiac disease is actually very common in Italy, the place where
wheat pasta was "born." As a result, most restaurants there cater
to the gluten-free diner, making it easy to navigate an Italian vacation
and avoid wheat products. Carry a Celiac dining card with you in
Italian, or simply say, "Sono celiaco," which means " I have Celiac
disease."
For more gluten-guides, visit: www.celiactravel.com
-Practical Paleo by Diane Sanfilippo, BS, NC
wheat pasta was "born." As a result, most restaurants there cater
to the gluten-free diner, making it easy to navigate an Italian vacation
and avoid wheat products. Carry a Celiac dining card with you in
Italian, or simply say, "Sono celiaco," which means " I have Celiac
disease."
For more gluten-guides, visit: www.celiactravel.com
-Practical Paleo by Diane Sanfilippo, BS, NC
Saturday, June 15, 2013
Breaking News!
The Gluten Intolerance Group of SW WA will be making some changes by the
end of the year. Our Branch Manager, Event/Donations Coordinator and
Treasurer will all be resigning. For many years they have donated their time,
energy and creativity in an effort to educate, support and guide others in living
a healthy life style while dealing with gluten intolerance and celiac disease.
We strongly hope this group will be able to continue their legacy by attracting
passionate people to fill these very important volunteer positions. If you are
interested and really want to make a difference, please contact Kristi Curtis:
360-518-0464 / 360-695-0862 or justus323@yahoo.com
We thank you very much for your on going participation and support!
end of the year. Our Branch Manager, Event/Donations Coordinator and
Treasurer will all be resigning. For many years they have donated their time,
energy and creativity in an effort to educate, support and guide others in living
a healthy life style while dealing with gluten intolerance and celiac disease.
We strongly hope this group will be able to continue their legacy by attracting
passionate people to fill these very important volunteer positions. If you are
interested and really want to make a difference, please contact Kristi Curtis:
360-518-0464 / 360-695-0862 or justus323@yahoo.com
We thank you very much for your on going participation and support!
Friday, June 14, 2013
Citrus Caprese
2 Tbsp. pesto
6 slices fresh mozzarella, cut 1/4" thick
4 vine-ripened tomatoes, slice 1/4" thick
8 heirloom cherry tomatoes
1 blood orange, peeled and sliced
Juice from 1/2 lemon
1/2 cup extra-virgin olive oil
10 leaves basil, ripped
Salt and pepper to taste
Using a fork, spread the pesto on the bottom of a plate. Layer on the
mozzarella with alternating tomatoes and orange slices. Pour the
lemon juice and extra-virgin olive oil on top. Sprinkle fresh basil and
salt and pepper. Enjoy immediately.
-Fresh Ideas Newsletter
6 slices fresh mozzarella, cut 1/4" thick
4 vine-ripened tomatoes, slice 1/4" thick
8 heirloom cherry tomatoes
1 blood orange, peeled and sliced
Juice from 1/2 lemon
1/2 cup extra-virgin olive oil
10 leaves basil, ripped
Salt and pepper to taste
Using a fork, spread the pesto on the bottom of a plate. Layer on the
mozzarella with alternating tomatoes and orange slices. Pour the
lemon juice and extra-virgin olive oil on top. Sprinkle fresh basil and
salt and pepper. Enjoy immediately.
-Fresh Ideas Newsletter
Thursday, June 13, 2013
June GIG Meeting
Our GIG support meeting is today,
June 15, 2013, 10am-12pm
Legacy Salmon Creek Hospital
2211 NE 139th St., Vancouver, WA 98686
Rooms C-D
Our guest speaker is:
Dr. Lisa Shaver, N.D. M.S.O.M. L.Ac
from Everyday Wellness Clinic in Portland
Bring your family, friends and questions...
Lots of information and samples
Please come join us!
June 15, 2013, 10am-12pm
Legacy Salmon Creek Hospital
2211 NE 139th St., Vancouver, WA 98686
Rooms C-D
Our guest speaker is:
Dr. Lisa Shaver, N.D. M.S.O.M. L.Ac
from Everyday Wellness Clinic in Portland
Bring your family, friends and questions...
Lots of information and samples
Please come join us!
Grain-free Porridge, 2 ways
Coco-nutty
2 Tb almond butter
1/4 c shredded coconut
6 Tb warm water or coconut milk
1/4 tsp vanilla extract
1/2 tsp cinnamon
1 tsp raw honey or maple syrup
Combine all ingredients in a small bowl.
Transfer to a saucepan, and heat over low flame
until it reaches your desired temperature.
Pumpkin Tahini (nut-free)
1 Tb tahini (raw or roasted)
1/2 c canned pumpkin
1/4 c warm water
1/4 tsp cinnamon
1 Tb shredded coconut
1 Tb raisins
1 tsp raw honey or maple syrup
Combine all ingredients in a small bowl.
Transfer to a saucepan, and heat over low flame
until it reaches your desired temperature.
-Practical Paleo, Diane Sanfilippo, BS, NC
2 Tb almond butter
1/4 c shredded coconut
6 Tb warm water or coconut milk
1/4 tsp vanilla extract
1/2 tsp cinnamon
1 tsp raw honey or maple syrup
Combine all ingredients in a small bowl.
Transfer to a saucepan, and heat over low flame
until it reaches your desired temperature.
Pumpkin Tahini (nut-free)
1 Tb tahini (raw or roasted)
1/2 c canned pumpkin
1/4 c warm water
1/4 tsp cinnamon
1 Tb shredded coconut
1 Tb raisins
1 tsp raw honey or maple syrup
Combine all ingredients in a small bowl.
Transfer to a saucepan, and heat over low flame
until it reaches your desired temperature.
-Practical Paleo, Diane Sanfilippo, BS, NC
Wednesday, June 12, 2013
Baked Oatmeal with Cinnamon Rhubarb
As we edge closer to the end of the spring rhubarb bumper crop, I
invent ways to get my fix before the season fades away. My latest
brainstorm hit while flipping through the pages of Heidi Swanson’s
fabulous book, Super Natural Every Day, where she layers oats
with bananas and blueberries in a unique breakfast casserole. I’ve been
bored with my oatmeal lately, so what better way to wake my taste buds
than with tart and tangy rhubarb? And so I set out to create a gluten-
and dairy-free version.
Start off by combining certified gluten-free old-fashioned rolled oats (I’ve had luck with the ones from Bob’s Red Mill as well as those from GF Harvest) with the classic brown sugar-cinnamon combination. Almond milk pairs well with the oats as a dairy-free liquid, but you could substitute your favorite milk in its place. Toss sliced rhubarb with more brown sugar and cinnamon, vanilla and orange zest and bake it right atop the oatmeal for a fantastic sweet-and-sour combination. I suspect strawberries would be an ideal addition if you want to tinker with the topping. Try it with half strawberries and half rhubarb for a slightly sweeter version. (Keep in mind that oats are gluten free, but they are often cross-contaminated. Use only certified gluten-free oats, assuming your body can tolerate them.)
Cut the baked oatmeal into neat squares for serving, and drizzle a touch of pure maple syrup over the top. Then, as your family showers you with compliments, just try to think of a sneakier way to serve them vegetables for breakfast! Enjoy ~LbR
-Laura b. Russell
Start off by combining certified gluten-free old-fashioned rolled oats (I’ve had luck with the ones from Bob’s Red Mill as well as those from GF Harvest) with the classic brown sugar-cinnamon combination. Almond milk pairs well with the oats as a dairy-free liquid, but you could substitute your favorite milk in its place. Toss sliced rhubarb with more brown sugar and cinnamon, vanilla and orange zest and bake it right atop the oatmeal for a fantastic sweet-and-sour combination. I suspect strawberries would be an ideal addition if you want to tinker with the topping. Try it with half strawberries and half rhubarb for a slightly sweeter version. (Keep in mind that oats are gluten free, but they are often cross-contaminated. Use only certified gluten-free oats, assuming your body can tolerate them.)
Cut the baked oatmeal into neat squares for serving, and drizzle a touch of pure maple syrup over the top. Then, as your family showers you with compliments, just try to think of a sneakier way to serve them vegetables for breakfast! Enjoy ~LbR
-Laura b. Russell
Tuesday, June 11, 2013
Queen of Hearts Baking Co.
|
Happy Summer, pie fans!
And speaking of summer...we'll be at the
Portland Farmers Market at PSU all season long! Beginning this Saturday,
June 15, we're moving to a new stall, just around the corner from our
old spot. Check out the market map to find our exact location. We'll be in stall number 64, next to the good folks at Sun Gold Farm.
As always, we'll be serving up hot
savory pies and ready-to-eat sweet pies, as well as our packaged frozen
pies to take home. Join us for breakfast or lunch!
|
|
Seasonal Sweets Return
Wait, is it really summer already?
Well, not technically. But, yeah, it is. You want proof? Okay.
Exhibit A: abundant sunshine
Exhibit B: cheerful Portlanders making eye contact on the street
Exhibit C: beautiful local strawberries
Grab some strawberry-rhubarb galettes while you can! We can't stop eating them.
|
|
Where would you like to buy Q of H pies?
Many of you have told us that you'd love to
see our pies in grocery stores. We heard you, and we're moving into
retail. You can now find our savory pies at Food Front in Northwest (we'll be there this Thursday handing out samples - come say hello!).
If you'd like your neighborhood grocery
store to carry our products, please let them know of your interest. And
let us know, too!
|
  Forward to a Friend Join Our Mailing List |
Monday, June 10, 2013
June GIG Meeting
Please save the date for our next support meeting
June 15, 2013, 10am-12pm
Legacy Salmon Creek Hospital
2211 NE 139th St., Vancouver, WA 98686
Rooms C-D
Our guest speaker will be:
Dr. Lisa Shaver, N.D. M.S.O.M. L.Ac
from Everyday Wellness Clinic in Portland
Bring your family, friends and questions...
We hope to see you there!
June 15, 2013, 10am-12pm
Legacy Salmon Creek Hospital
2211 NE 139th St., Vancouver, WA 98686
Rooms C-D
Our guest speaker will be:
Dr. Lisa Shaver, N.D. M.S.O.M. L.Ac
from Everyday Wellness Clinic in Portland
Bring your family, friends and questions...
We hope to see you there!
Camp Blue Spruce
Camp is on! Don't miss out.
We
have campers registered from California, Oregon and Washington! How
wonderful to know that there are kids just like you who live all over
the west coast.
There is still time to register your camper,
but only three weeks left until the registration deadline on July 1! We
are going to have a great week, and August is the best time to be at
camp in Oregon.
Visiting Oregon?
If
you are traveling to Oregon to bring your child to camp, check out the
wonderful options for your own vacation while your kid is at camp. Visit
the Washington County Visitor's Association
to find vineyard and valley scenic tours, information about Oregon's
newest state park -- Stub Stewart -- or golf and resort options.
If the valley is not your thing, try the Oregon coast! It's very close to camp, and full of fun things to do. The Oregon Coast Visitors Association has all the information you need!
When you're making your vacation plans, don't ignore downtown Portland!
Summer is fun in Portland. Visit the Oregon Zoo, attend a farmer's
market, watch Star Trek in the Park or attend a concert outdoors!
Like Us!
There's a lot going on, so “Like” Us on Facebook to stay up to date on the latest!
Protein Power
One-third of adults over 60 don't get enough protein, according
to some estimates. In addition, anyone who exercises regularly
needs protein to maintain muscle mass and for repair and recovery
after a workout.
Getting protein via a balanced diet is recommended. However, some
people like the convenience and concentration of protein powders,
which are often fortified with additional nutrients. If you're aiming to
build or maintain muscle mass, protein powders can be mixed into
smoothies or other drinks. Taste-test products to find your favorite.
Yogurt, nut butter, and silken tofu are a few other healthy protein
sources. Shake up your routine!
Taste of the Tropics
1 mango, peeled and chopped, 1/2 cup orange juice, 1/4 cup silken
tofu, 3/4 cup coconut milk, 1 tsp vanilla extract, 3-5 ice cubes
Combine all ingredients in a high-speed blender, blend until smooth.
Serve immediately, enjoy!
Pomegranate-Raspberry Shake
3/4 cup pomegranate juice, 1/2 cup frozen raspberries, 1 scoop berry-
flavored protein powder, 2 tsp honey, 1/2 cup low-fat yogurt (optional)
Combine all ingredients in a high-speed blender, blend until smooth.
Serve immediately, enjoy!
-Natural Choice Magazine
to some estimates. In addition, anyone who exercises regularly
needs protein to maintain muscle mass and for repair and recovery
after a workout.
Getting protein via a balanced diet is recommended. However, some
people like the convenience and concentration of protein powders,
which are often fortified with additional nutrients. If you're aiming to
build or maintain muscle mass, protein powders can be mixed into
smoothies or other drinks. Taste-test products to find your favorite.
Yogurt, nut butter, and silken tofu are a few other healthy protein
sources. Shake up your routine!
Taste of the Tropics
1 mango, peeled and chopped, 1/2 cup orange juice, 1/4 cup silken
tofu, 3/4 cup coconut milk, 1 tsp vanilla extract, 3-5 ice cubes
Combine all ingredients in a high-speed blender, blend until smooth.
Serve immediately, enjoy!
Pomegranate-Raspberry Shake
3/4 cup pomegranate juice, 1/2 cup frozen raspberries, 1 scoop berry-
flavored protein powder, 2 tsp honey, 1/2 cup low-fat yogurt (optional)
Combine all ingredients in a high-speed blender, blend until smooth.
Serve immediately, enjoy!
-Natural Choice Magazine
Work Out, Sleep Better
People who exercise regularly are less likely to have trouble
falling asleep, to wake up too early, or to suffer from leg cramps
while sleeping, according to a recent survey. Meeting federal
exercise guidelines (150 minutes per week of moderate activity
or 90 minutes of vigorous activity) also led to less daytime
sleepiness among survey participants.
-Natural Choices Magazine
falling asleep, to wake up too early, or to suffer from leg cramps
while sleeping, according to a recent survey. Meeting federal
exercise guidelines (150 minutes per week of moderate activity
or 90 minutes of vigorous activity) also led to less daytime
sleepiness among survey participants.
-Natural Choices Magazine
Sunday, June 9, 2013
Cranky? Drink Water
Even mild dehydration can alter a person's mood, energy
level, and ability to think clearly, according to research from
the University of Connecticut's Human Performance Laboratory.
Tests showed that it didn't matter if the person had just walked
for 40 minutes on a treadmill or had been sitting at rest: The adverse
effects from mild dehydration were the same. These effects can
include headache, fatigue, tension, and difficulty concentrating.
Experts recommend drinking about two quarts of water per day.
-Natural Choices Magazine
level, and ability to think clearly, according to research from
the University of Connecticut's Human Performance Laboratory.
Tests showed that it didn't matter if the person had just walked
for 40 minutes on a treadmill or had been sitting at rest: The adverse
effects from mild dehydration were the same. These effects can
include headache, fatigue, tension, and difficulty concentrating.
Experts recommend drinking about two quarts of water per day.
-Natural Choices Magazine
Did You Know?
Portobello mushrooms can grow to 6 inches in diameter. They
offer a concentrated flavor and a dense, meaty texture. Remove
their stems, and then grill the caps and serve them whole in
sandwiches or sliced in salads or entrees.
-Natural Choices Magazine
offer a concentrated flavor and a dense, meaty texture. Remove
their stems, and then grill the caps and serve them whole in
sandwiches or sliced in salads or entrees.
-Natural Choices Magazine
Friday, June 7, 2013
How Much Salt Do You Really Need?
New research finds limiting salt intake can be dangerous.
As a whole, Americans consume far too much salt – on average 3,400 mg sodium or more daily (or about 1.5 teaspoons of salt). Our processed “fast food” diet is a major contributor – a bacon cheeseburger and large fry from McDonald’s clocks in at a whopping 1,790 mg of sodium.
But, how much is enough?
I’ve long advised my clients to limit salt intake – and for good reason. For starters, salty processed foods can pack on “false fat” or water weight, and too much sodium is especially harmful for those at risk of heart disease and stroke.
The current U.S. Dietary Guidelines for Americans suggest that people 14 to 50 limit salt intake to 2,300 mg daily, and for people 51 and over, African Americans, and those with hypertension, diabetes or chronic kidney disease—1,500 mg daily. And for years, the American Heart Association has recommended that everyone stay below 1,500 mg per day to avoid heart disease and stroke risk, regardless of age or ethnicity.
Recently, a big story hit the news warning that lowering daily sodium intake below the nationally recommended 2,300 mg may do more harm than good.
According to the report from the Institute of Medicine (IOM), “these new studies support previous findings that reducing sodium from very high intake levels to moderate levels improves health. But they also suggest that lowering sodium intake too much may actually increase a person’s risk of some health problems,” committee chair Brian Strom of the University of Pennsylvania School of Medicine said.
While the IOM research does acknowledge the positive correlation between high sodium intake and heart disease and stroke risk, its findings were inconclusive on whether lowering salt intake below 2,300 mg can actually decrease risk as previously thought. In fact, lowered sodium intake was actually found to have negative health affects for patients with heart failure in the mid-to-late stages.
What does this mean for you?
I think this latest study reinforces the common sense notion that moderation is key. While I definitely don’t condone pouring on the salt, I think cutting it out almost entirely can be more dangerous…just learn to live with less!
As a general rule, I’ve always advised that if you’re over 40 or have hypertension, it would be smart to keep your daily sodium intake around 1,500 mg. However, this new research definitely brings to light something that I’ve noticed more and more with my own clients.
Based on the Tissue Mineral Analysis results that have come across my desk over the last few years, I’ve noticed a marked increase in the number of people suffering from severe adrenal fatigue – a result of the stressed out world we all live in. And, with burned out adrenal glands comes the need for extra sodium.
When the adrenals are distressed, the production of aldosterone, the steroid hormone responsible for regulating the body’s salt-water balance and helping regulate blood pressure, becomes disturbed making it necessary to moderately increase salt intake to ensure adequate levels of sodium.
As the summer months approach, I also recommend that Athletes who are sweating more than usual shake on a little extra salt to keep in balance.
As a little extra tip, I’ve found that salt can help prevent the body from becoming too acidic. The next time you find yourself with a pounding headache focused on the forehead region, try taking a pinch or two of salt – you’ll be amazed at how quickly this simple pH adjustment can make your headache disappear!
For tips on how to incorporate salt into your diet healthfully, check out my book Get the Salt Out or read my blog, Need to Shake Your Salt Habit?
-Edge On Health, Dr. Ann Louise Gittleman
As a whole, Americans consume far too much salt – on average 3,400 mg sodium or more daily (or about 1.5 teaspoons of salt). Our processed “fast food” diet is a major contributor – a bacon cheeseburger and large fry from McDonald’s clocks in at a whopping 1,790 mg of sodium.
But, how much is enough?
I’ve long advised my clients to limit salt intake – and for good reason. For starters, salty processed foods can pack on “false fat” or water weight, and too much sodium is especially harmful for those at risk of heart disease and stroke.
The current U.S. Dietary Guidelines for Americans suggest that people 14 to 50 limit salt intake to 2,300 mg daily, and for people 51 and over, African Americans, and those with hypertension, diabetes or chronic kidney disease—1,500 mg daily. And for years, the American Heart Association has recommended that everyone stay below 1,500 mg per day to avoid heart disease and stroke risk, regardless of age or ethnicity.
Recently, a big story hit the news warning that lowering daily sodium intake below the nationally recommended 2,300 mg may do more harm than good.
According to the report from the Institute of Medicine (IOM), “these new studies support previous findings that reducing sodium from very high intake levels to moderate levels improves health. But they also suggest that lowering sodium intake too much may actually increase a person’s risk of some health problems,” committee chair Brian Strom of the University of Pennsylvania School of Medicine said.
While the IOM research does acknowledge the positive correlation between high sodium intake and heart disease and stroke risk, its findings were inconclusive on whether lowering salt intake below 2,300 mg can actually decrease risk as previously thought. In fact, lowered sodium intake was actually found to have negative health affects for patients with heart failure in the mid-to-late stages.
What does this mean for you?
I think this latest study reinforces the common sense notion that moderation is key. While I definitely don’t condone pouring on the salt, I think cutting it out almost entirely can be more dangerous…just learn to live with less!
As a general rule, I’ve always advised that if you’re over 40 or have hypertension, it would be smart to keep your daily sodium intake around 1,500 mg. However, this new research definitely brings to light something that I’ve noticed more and more with my own clients.
Based on the Tissue Mineral Analysis results that have come across my desk over the last few years, I’ve noticed a marked increase in the number of people suffering from severe adrenal fatigue – a result of the stressed out world we all live in. And, with burned out adrenal glands comes the need for extra sodium.
When the adrenals are distressed, the production of aldosterone, the steroid hormone responsible for regulating the body’s salt-water balance and helping regulate blood pressure, becomes disturbed making it necessary to moderately increase salt intake to ensure adequate levels of sodium.
As the summer months approach, I also recommend that Athletes who are sweating more than usual shake on a little extra salt to keep in balance.
As a little extra tip, I’ve found that salt can help prevent the body from becoming too acidic. The next time you find yourself with a pounding headache focused on the forehead region, try taking a pinch or two of salt – you’ll be amazed at how quickly this simple pH adjustment can make your headache disappear!
For tips on how to incorporate salt into your diet healthfully, check out my book Get the Salt Out or read my blog, Need to Shake Your Salt Habit?
-Edge On Health, Dr. Ann Louise Gittleman
Thursday, June 6, 2013
June GIG Meeting
Please save the date for our next support meeting
June 15, 2013, 10am-12pm
Legacy Salmon Creek Hospital
2211 NE 139th St., Vancouver, WA 98686
Rooms C-D
Our guest speaker will be:
Dr. Lisa Shaver, N.D. M.S.O.M. L.Ac
from Everyday Wellness Clinic in Portland
Bring your family, friends and questions...
We hope to see you there!
June 15, 2013, 10am-12pm
Legacy Salmon Creek Hospital
2211 NE 139th St., Vancouver, WA 98686
Rooms C-D
Our guest speaker will be:
Dr. Lisa Shaver, N.D. M.S.O.M. L.Ac
from Everyday Wellness Clinic in Portland
Bring your family, friends and questions...
We hope to see you there!
Tuesday, June 4, 2013
Wellness Event
Hi Friends-
We are very excited to share some upcoming
opportunities with you! Jill Noble, Nutrition Expert and Monavie
Purple Diamond Executive is coming from Oklahoma to share her message
about health and wellness with us! Please join us for these special
events for FREE Nutrition Education and FREE Antioxidant Scans. Bring
your friends and family, you don't want to miss this!
If you are unable to join us on June 12, Jill will also be doing a Nutrition "Coffee Talk" on Thursday June 13 at 9:30 AM at Sterling Heights Clubhouse, 1221 SE Ellsworth Rd. Vancouver, WA, 98664. Please RSVP to this email if you plan to attend the coffee talk!
Also, Shari and I are always available to meet you to do one-on-one nutrition counseling and antioxidants scores.
Let this summer be the time you commit to improving your health both inside and out!
Know the true value of time; snatch, seize, and enjoy every moment of it. No idleness, no delay, no procrastination; never put off till tomorrow what you can do today. -Lord Chesterfield
In wellness,
Know the true value of time; snatch, seize, and enjoy every moment of it. No idleness, no delay, no procrastination; never put off till tomorrow what you can do today. -Lord Chesterfield
In wellness,
Janasa & Shari
-- Janasa Herndon, RN, BSN
Email: janasaherndon@gmail.com
Phone: 360-977-1580
Website: www.mymonavie.com/jherndon
