Saturday, August 31, 2013

September GIG Meeting

Please save the date for our next support meeting
Saturday, September 21st, 2013, 10am-12pm
Legacy Salmon Creek Hospital
2211 NE 139th St.
Vancouver, WA 98686
6th Floor Classroom
A great line up of guest speakers:
Charles Luce from Luce's GF Artisan Bread
Chef Kimi Reid with Real Recipe Plans
We hope to see you there!

Gluten-Free Superfood: Amaranth

When Spanish conquistadors banned the Aztecs from growing
amaranth in the 1500's because it was used in religious rituals,
the ancient grain nearly disappeared from the Americas. Luckily
for us it staged a glorious comeback and is popping up in
mainstream supermarkets in brands like Arrowhead Mills and
Bob's red Mill. "Amaranth has a mild nutty flavor and is a great
source of protein, calcium, magnesium, and iron," says Nyree
Dardarian, RD, a nutrition science professor at Drexel University.
Start experimenting with this naturally gluten-free grain today.
Get Cooking
A bowl of warm amaranth cereal makes a tasty alternative to
oatmeal. Add 1 cup amaranth to 3 cups boiling water and cook
over low heat 20 minutes. Top with milk, cinnamon, and a drizzle
of maple syrup.
Cook amaranth (same proportions as above) in chicken or vegetable
stock instead of water for a savory side dish or stir-fry base. It's
great at absorbing the flavors of other ingredients.
Amaranth seeds can be popped like popcorn on your stove top,
resulting in small, crunchy puffs that make a terrific addition to
trail mix. Toss with nuts and dried fruit for a multitextured treat,
or sprinkle with some Parmesan cheese and rosemary for a
savory snack.
-Prevention Magazine, September 2013

Go Nuts for Breakfast

Peanut butter doesn't just stick to the roof of your mouth- it also
sticks to your ribs. Have some for breakfast and you'll stay satiated
until long after your regular lunchtime.
Peanuts are legumes, and crunchy or creamy, peanut butter is packed
with fiber, good-for-you fat, and protein. Go ahead and spread one of
these favorites on your morning toast: Smucker's Organic Creamy
Peanut Butter, Laura Scudder's Nutty Natural Peanut Butter, or
MaraNatha Organic Crunchy Peanut Butter.
-Prevention Magazine, September 2013

September Tip of the Month

Steam a sliced squash or buy a peeled, diced butternut
squash at the supermarket that's ready to go into the
oven, a stir-fry, or a soup. It's an easy way to get lots
of vitamins A, C and fiber.
-Nutrition Action Healthletter

Thursday, August 29, 2013

Vitamin D

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

Wednesday, August 28, 2013

A Poison in Your Food Linked to Over 60 Diseases

It’s why we are becoming the United States of Diabetes.
Sugar has been linked to more than sixty different ailments, including Type 2 diabetes, obesity, heart disease, and most recently— Metabolic Syndrome, said to affect 75% Americans to some degree! (See full list of sugar-related ailments) Studies show that there are almost 30 million of us with Type 2 diabetes with another 70 million individuals that qualify as pre-diabetics. Sugar is very sneaky.
It is so pervasive in our society, not only in obvious forms such as cookies and candy but also in just about any other food you can think of. From packaged meats to soups to commercial salt, sugar is in there. It’s even hidden in such nonfood items as vitamins, aspirin, prescription and over-the-counter drugs, and various cosmetics.
The sugar connection to cardiovascular health was first noticed in the 1970s. In the classic study The Saccharine Disease, surgeon Capt. T. L. Cleave showed convincing evidence that increases in cardiovascular disease, diabetes, and other common diseases could be traced to increases in sugar and refined-carbohydrate intake. These diseases were virtually nonexistent in primitive cultures, he noted, until about twenty years after the societies began eating refined carbohydrates.
British researcher John Yudkin, M.D., came to a similar conclusion. In his classic book Sweet and Dangerous, Dr. Yudkin cited numerous examples in a variety of societies that showed that sugar was a more likely cause of heart disease than fat. For example, the Masai and Samburu tribes of East Africa, he explained, have almost no heart disease, yet they eat a high-fat diet of mostly meat and milk but no sugar.
Recent research is proving the validity of the theories posed by Drs. Cleave and Yudkin, showing a direct relationship between sugar and heart disease because of insulin. Remember that when sugar is eaten, insulin is produced. Insulin not only helps to store excess sugar as fat (as explained before), but also helps regulate blood triglyceride levels, which are a major predictor of the development of heart disease. The more sugar you eat, the more insulin your pancreas will produce, and the higher your triglyceride levels are likely to be.
High insulin levels in the blood are also linked to low levels of high-density lipoprotein cholesterol (HDL, the “good” cholesterol), high blood pressure, high triglycerides and obesity––four other important heart-disease risk factors. Caused by the common problem of insulin resistance, this conglomeration of symptoms was originally named Syndrome X in 1988 by Gerald Reaven, MD, a world-renowned endocrinologist and Professor Emeritus at Stanford University School of Medicine. Today, this condition is more popularly known as Metabolic Syndrome.
While refined sugar consumption has declined in recent years, a new breed of sugar substitutes has emerged in the form of artificial sweeteners such as Splenda, aspartame, and high-fructose corn syrup (HFCS). Ironically, sugar’s “kissing cousins” may be even more harmful to your health than sugar itself. Could it be just a coincidence that at the same time the country was quietly being slipped high-fructose corn syrup (HFCS) in the general food supply, the average cholesterol levels were shooting up through the roof. Not to mention the trend of increasing triglycerides and abnormal liver tests. How could this be, you ask? The answer is just as simple – your body is not designed to metabolize HFCS. Put simply, the HFCS skips right past the need for insulin production (so your body doesn’t send out a signal that it’s gotten food, so your appetite is satisfied) and goes right into your cells where it becomes an uncontrolled source of trouble all the way down to your liver. Your body simply doesn’t recognize HFCS so it doesn’t know how to control it and in the end it stores it as fat.
If you suspect Metabolic Syndrome, have your doctor perform some simple tests.
Here are some things to look for:
  • Low HDL levels (lower than 50 for men, lower than 60 for women)
  • Total cholesterol/HDL ratio (greater than 3 to 1)
  • High triglycerides (greater than 100)
  • High triglycerides/HDL ratio (greater than 4 to 1)
  • Fasting blood sugar greater than 100 (now considered pre-diabetes)
  • Fasting insulin greater than 5 (IU/DL)
  • Blood sugar greater than 126mg/DL (now considered diabetes)
Here are some highlights of a sample program I recommend to help control and treat Type 2 diabetes and full-blown Metabolic Syndrome:
1)     A high quality multivitamin that contains optimal levels of the B-complex vitamins that aid metabolism and help to buffer diabetic neuropathy while offering rare therapeutic minerals for natural diabetes therapy. I usually suggest the Female Multiple (regular or iron-free) because not only is it chock full of B vitamins but it contains a wide array of trace minerals like the blood-sugar stabilizing vanadium ( 100 mcg),  manganese (10 mg) and the miracle “molecule” molybdenum (100 mcg). In order to metabolize fructose and sucrose, the body requires a molybdenum-dependent enzyme so daily amounts of this trace mineral is critical to avoiding depletion and to help your body get rid of the brain fog which often accompanies sugar intake. In addition, this multiple contains the ideal ratio of magnesium to calcium (2:1 in favor of magnesium).
Magnesium is one of the most common mineral deficiencies in diabetes because it personally escorts glucose into the cells as well as performs more than 300 other bodily tasks. You may need more than what is in the Multiple, but that will give you a foundation to build upon by adding another 200 -400 during the day or before bed for peaceful and uninterrupted sleep!
For men, I recommend the iron-free Male Multiple. Excess iron is a major factor in cardiovascular disease and can be unusually elevated in males past the age of 40 and in females who have stopped menstruating.
2)      Biotin – 5 mg. A high potency biotin can enhance sugar metabolism, lower triglycerides and stop yeast in its tracks by preventing the yeast from converting into its more aggressive fungal form. Yeast overgrowth is an all too common byproduct of diabetes and metabolic syndrome. It can create huge sugar cravings that even the most potent appetite suppressants cannot control. Over the years, many of my clients have reported fuller hair and stronger nails with biotin.
3)      Chromium – 200 – 400 mcg. A key nutrient that improves insulin sensitivity and even helps to produce more insulin receptor sites. Very helpful in overall weight loss which is why I included it in The Weight Loss Formula with a hefty dose of 500 mg of L-Carnitine and other supportive nutrients and herbs that stabilize blood sugar, increase energy level and support healthy fat metabolism.
4)      EPA and DHA (the Omega-3s) – 1,500 mg twice per day. This natural anti-inflammatory will tamp down inflammation, raise HDL, lower triglycerides, and prevent the type of nerve damage that is frequently associated with diabetic neuropathy.
5)      Vitamin D-3 – 5,000 IU taken 1 – 2 times per day. The key here is to check your Vitamin D levels with your doctor —and have him oversee your D supplementation— every three to six months with the 25 OH vitamin D blood test. The ideal level is between 50-80 mg/dl according to the Vitamin D experts I have interviewed. Vitamin D is probably the most deficient vitamin in America today. It has been found to impact hundreds of genes that can halt and “cure” Metabolic Syndrome along with diabetes.
-Edge on Health, Dr. Ann Louise Gittleman

Sunday, August 25, 2013

Yummy Scones

Muesli Scones
~gluten-free, grain-free, dairy-free, cane sugar-free

2 cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup dried cranberries
¼ cup dried apricots, cut into ¼-inch pieces
¼ cup sunflower seeds
¼ cup sesame seeds
¼ cup pistachios, coarsely chopped
1 large egg (size does matter as dough will not hold together with a small or medium egg)
2 tablespoons agave nectar or honey

Kudos: Elana's Pantry


Sweet n Sour Pork Meatballs
~gluten-free, grain-free, egg-free option, dairy-free, cane sugar-free, Paleo
Kudos: The Healthy GF Life ( will be at Sept's GIG of Portland meeting with her new book Make Ahead Paleo on 9/14)

1 lb. ground beef (1 pkg. 75% lean)
1 lb. ground pork (1 pkg.)
1 small organic onion, finely diced
1 small organic red pepper, finely chopped
1 clove garlic, minced
2 TBSP chopped fresh organic parsley
1 tsp finely chopped fresh ginger
Sea salt to taste
Freshly ground pepper to taste
2 farm fresh organic eggs (*or use 1 TBSP ground flax seeds or chia seeds mixed with 3 TBSP hot water. Let it sit until it gels then use like an egg.)

1 C organic pineapple juice (you can also use the drained juice from a can of pineapple
chunks – save the pineapple for snacking later)
1 TBSP raw organic honey
2 TBSP red wine vinegar
2 TBSP coconut aminos
1 clove garlic, minced
1/3 C organic tomato sauce
2 TBSP organic tomato paste


Thursday, August 22, 2013

Please Help!

Time is going by so fast and we still need volunteers to take over the
Gluten Intolerance Group of Southwest Washington for 2014.
It is crucial that we make sure this group continues to help so
many people that have been and will someday be diagnosed. Please
remember how helpful this group was to you when you needed it!
Think about the importance and impact of helping others...
Kristi Curtis is waiting to hear from you now: or 360-518-0464 / 360-695-0862
Thank you for your support!

Migraines Anyone?

Carrageenan = MSG! Annatto = MSG! Soy Lecithin = MSG! Modified Corn Starch = MSG! Maltodextrin = MSG! Dextrose = MSG!!! Look for hidden names of MSG if you have migraines. They cause mine almost exclusively!!!
-US News

Wednesday, August 21, 2013


Did you know that Krusteaz makes a gluten free waffle?
I saw them at the Grocery Outlet in Hazel Dell today in
the frozen food section for $1.99. Check out the store,
you never know what gluten free surprises you might find!
Grocery Outlet
9915 NE Hazel Dell Ave., Vancouver

Another Gluten Free Restaurant

A GIG member had lunch at this restaurant yesterday.  They have lots of GF menu items.  They use Udi's bread.  The hamburger she had was good.  One of the owners husband is GF so that influenced them to serve as much GF as possible.  Please give them a try!

206 North Railroad Ave
Yacolt, WA 98675

Double Bar L Family Cafe

(360) 686-0956

Tuesday, August 20, 2013

Fig & Arugula Pizza Pie with a Cornbread Quinoa Crust

Cook time: 
Total time: 
Serves: 1-2
  • ~~For the crust:
  • ½ cup quinoa, soaked for at least 8 hours
  • ¼ cup + 2 Tbs. filtered water
  • ¼ cup polenta corn grits
  • 1 Tbs. honey, maple syrup, coconut nectar, or other liquid sweetener (optional)
  • ½ tsp. chopped fresh rosemary or ¼ tsp. dried rosemary
  • ¼ tsp. sea salt
  • 1 Tbs. coconut oil or extra virgin olive oil
  • ~~For the toppings:
  • ⅓-1/2 cup fig jam OR 5 fresh figs blended with ½ Tbs. liquid sweetener of choice or a couple drops of stevia
  • 1 Tbs. balsamic vinegar
  • pinch of sea salt
  • a couple large handfuls of baby arugula, roughly torn
  • a handful of fresh figs, sliced lengthwise into quarters or eighths
  • a small handful of yellow cherry tomatoes, sliced into quarters
  • a small handful of walnuts, roughly chopped
  1. Place quinoa in a bowl, add plenty of filtered water (fill to about an inch above the quinoa), and store in the fridge. Make sure to soak your quinoa for at least 8 hours (for example, prepare the night before or before leaving for work in the morning). This step is important–please do not skip!
  2. When ready to prepare the pizza, rinse and drain quinoa using a fine sieve.
  3. Preheat oven to 425 degrees F. Spread the coconut or olive oil inside a 9-inch round cake pan and place the pan in the oven while the oven is heating up.
  4. To make the “dough” for the crust, combine the quinoa, water, polenta corn grits, sweetener, rosemary, and sea salt in a food processor or high-speed blender until smooth like pancake batter. You want the batter to be thick, but still pourable. You may choose to begin by using only ¼ cup of water and adding a couple of extra tsp. as needed.
  5. Remove the heated cake pan from the oven and pour the dough into the pan, using a spatula to spread the dough out evenly to the sides. Place the pan in the oven and bake for 15 minutes, or until the crust is browning on the sides and firm enough to flip. Flip the dough and bake for another 10-15 minutes until the edges are brown and crispy and the dough has baked all the way through. When the dough is done baking, allow it to cool a bit before removing it from the pan.
  6. While the dough is baking, prepare the topping ingredients. First, prepare the spread. If you don’t have fig jam available, simply blend fresh figs with a bit of sweetener or stevia. Then, blend the fig jam (store-bought or homemade) with the balsamic vinegar and pinch of sea salt. Set aside to allow the flavors to meld.
  7. After the crust has cooled a bit, top with fig spread, baby arugula, fresh figs, yellow cherry tomatoes, and chopped walnuts.
  8. Serve immediately and enjoy!

Breakfast of Champions

It’s back-to-school breakfast for about a buck!
Rise and shine! I know—you’re not a big breakfast eater. But, whether it’s “back to school” time at your house or not, you won’t mind starting your day off right with my quick and easy Whey Delish Omega -3 Pancakes—so good even the kids will beg for more!
You know the drill: Breakfast is the most critical meal of the day. Your body has been without food for a good twelve hours and needs to be nourished. Eating a well balanced breakfast helps rev up your metabolism, gets your energy in high gear and evens out blood sugar levels.  Moreover, it fills and satisfies, so you’re less likely to be tempted by the stimulating energy highs (and lows) of caffeine and sugary breakfast pastries.
What a whey to start your day! With 20 grams of protein per serving, these pancakes really satisfy with a touch of natural sweetness from some added fruit (1/2 cup mixed berries) or a tablespoon of Black Cherry, Royal Fig, or Red Raspberry jam (I like the St. Dalfour brand, personally). And if you want, you can even throw in a couple of tablespoons of chia seeds for extra fiber power.
Whey Delish Pancakes
2 eggs
1 scoop (or 5 tablespoons) Fat Flush Whey Protein, vanilla
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
Olive oil spray
  1. Place all ingredients in a blender and blend until well mixed.
  2. Heat a nonstick pan, and spray with the olive oil spray to lightly coat the pan.
  3. Spoon the batter (about 3 tablespoons) into the pan, spreading it to create a pancake by gently shaking the pan.
  4. Flip the pancake when the edges are lightly browned. Continue to cook for a few seconds longer.
  5. Remove the pancake from the pan and place on a flat surface.
  6. Repeat until all the batter has been used up.
One serving makes about 4 to 6 3-inch pancakes.
You’ll notice I mention the Fat Flush Whey Protein powder by brand name. This is because it is essential that whey protein powder is hormone-free, lactose-free, heavy metal-free, non-GMO, non-denatured (unheated), and most importantly made with A2 milk—unlike the A1 milk used to make most other whey protein powders that has been linked to diabetes, heart disease, and digestive problems.
These pancakes are also one of my favorite “beauty foods”—they provide immune-enhancing and anti-inflammatory benefits that help to guard your skin from the drier, colder air that tends to trigger skin problems this time of year.
-Edge on Health, Dr. Ann Louise Gittleman

Sunday, August 18, 2013

September GIG Meeting

Please save the date for our next support meeting
Saturday, September 21st, 2013, 10am-12pm
Legacy Salmon Creek Hospital
2211 NE 139th St.
Vancouver, WA 98686
6th Floor Classroom
A great line up of guest speakers:
Charles Luce from Luce's GF Artisan Bread
Chef Kimi Reid with Real Recipe Plans
We hope to see you there!

Saturday, August 17, 2013

Urgent Need!

We still need volunteers to take over the Gluten Intolerance
Group of Southwest Washington for 2014.
It is so important to make sure that this group continues to help so
many people that have been and will someday be diagnosed. Please
remember how helpful this group was to you when you needed it!
Think about the importance and impact of paying it forward...
Kristi Curtis is waiting to hear from you now: or 360-518-0464 / 360-695-0862
Thank you for your support!

3 Ways to Spa-Ify Your Water

These refreshing infusions-courtesy of Canyon Ranch's
Corporate Chef Scott Uehlein- are both hydrating and
healthy. Add ingredients to a 1/2-gallon pitcher of water,
cover and let sit overnight in the fridge, then enjoy for up
to three days.
Spicy Seltzer 
1 lime, sliced, halved jalapeno, fresh cilantro
Fruit Cooler
2 sprigs mint, 1 lime, sliced, 1 cup watermelon chunks
Lemon Zinger
1 lemon, sliced, 2 sprigs mint, slice of fresh ginger (2 oz.)
-Health Magazine, September 2013

Got The Munchies? This Might Be Why

Your fish-oil supplements may be making you extra hungry.
Researchers in Denmark found that folks who took fish-based
omega-3 capsules had a 20 percent increase in appetite. So should
you quit popping them? No, advises Heather R. Mangieri, RD,
a spokesperson for the Academy of Nutrition and Dietetics:
"Even if you're watching your weight, don't stop taking fish-oil
supplements or eating fish- it's so beneficial for the heart." Instead,
try adding more fiber-rich foods to your meal to help you counteract
the effect.
-Health Magazine, September 2013

Tomato Basil Quinoa Salad

~gluten-free, grain-free (technically quinoa is a seed), dairy-free, nut-free, cane sugar-free

2 cups quinoa
3 ½ cups water
pinch sea salt

2 large heirloom tomatoes, diced (about 3 to 4 cups)
1 cup finely diced walla walla onion (or other variety of sweet onion)
1 cup chopped basil leaves
6 tablespoons organic red wine vinegar
6 tablespoons extra virgin olive oil
1 teaspoon sea salt
freshly ground black pepper, to taste

Best Fall Superfoods

Apples, pears and sweet potatoes top our guide
to the season's most nutritious and delicious
superfoods. They're packed with health-boosting
antioxidants, filling fiber and rich flavor. Find out
more at
-Health Magazine, September 2013

Friday, August 16, 2013

Common Kitchen Spice Alert

You've probably heard that the common kitchen spice cinnamon can have a positive 
impact on your insulin sensitivity, allowing your body to better process the carbohydrates 
you eat.  This is great news as increased insulin sensitivity means lower blood sugar 
levels, a flatter belly, and greater health for you.

But here's something you may not know... that cinnamon that you have in your kitchen
cupboard?  It very likely isn't cinnamon at all if you bought it at the grocery store.

Believe it or not, out of 12 ground cinnamon specimens examined by the New York Board 
of Health, only three contained any cinnamon whatsoever and even those were largely 
mixed with sawdust.  The others were almost entirely composed of sawdust, starch, and 
cinnamon flavored oil.

Beyond that, most cinnamon that you find at the grocery store has been heavily irradiated 
to extend its shelf life.  This irradiation process destroys many of the active nutrients found 
in cinnamon, thus inactivating its ability to produce any health-promoting benefits.

If you want to know how to ensure the cinnamon you are using is REAL cinnamon (and 
not fake cinnamon made of sawdust), my good friends Joel Marion and Brett Hall R.D.
tell you exactly how to do that, along with 3 other powerful insulin-sensitivity and blood 
sugar lowering tips, in their brand new report 4 Tricks to NEVER Store Carbs As Fat.

Get your free copy here:

==> 4 Tricks to NEVER Store Carbs as Fat

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Thursday, August 15, 2013

A Free GF Lecture

The Gluten Intolerance Group of Portland invites you to hear: 

Dr Kenneth Fine, MD
Gastroenterologist and founder of EnteroLab
Sunday Aug 18th
6pm - 7pm 
Tabor Space 
5441 SE Belmont St
Portland, OR 97215


Dr Kenneth Fine MD, Gastroenterologist, national lecturer, renowned intestinal researcher, founder of Enterolab (online celiac and gluten sensitivity diagnostic laboratory) and the Intestinal Health Institute will be speaking on:

"The Gluten Truth: What Really Happened to the Bread of Life"

In this lecture you will learn when, how, and why the gluten sensitivity epidemic started, why it is raging, and what you can do about it! Dr. Kenneth Fine is an academic medical doctor, board certified in internal medicine and gastroenterology, and internationally recognized for his nutritional research and scientific publications ( He has been professionally involved in patient care, medical research, teaching, directing clinical laboratories, nutritional pioneering, and public health for over 25 years. 

Having been a professor his entire working life, in the year 2000, he converted his successful academic medical career into a public service enterprise to foster his professional passions for teaching and helping people. It was then that he founded, and he still directs clinical reference laboratory and the non-profit Intestinal Health Institute in Dallas, Texas (, where he has furthered his ground-breaking research and offers diagnostic laboratory tests for intestinal disorders, and gluten and other food sensitivities.

Tabor Space
Mt Tabor Presbyterian Church
Copeland Commons
5441 SE Belmont St
Portland OR 97215
6pm to 7pm
Doors open 5:45

Sponsored by the Gluten Intolerance Group of Portland 
as a gift to the medical and gluten-free communities of the Portland metro area. 

Wednesday, August 14, 2013

Against All Grain

Thu Aug 22nd
Danielle Walker of Against All Grain blog, Facebook page and cookbook,
will be at Powell's City of Books on  1005 W Burnside in downtown Portland
speaking about her new book Against All Grain: Delectable Paleo Recipes 
to Eat Well and Feel Great. Arrive early and we'll see you there! (800) 878-7323 Free!
Seating is first come first serve on the top floor of Powell's.

September GIG Meeting

Please save the date for our next support meeting
Saturday, September 21st, 2013, 10am-12pm
Legacy Salmon Creek Hospital
2211 NE 139th St.
Vancouver, WA 98686
6th Floor Classroom
A great line up of guest speakers:
Charles Luce from Luce's GF Artisan Bread
Chef Kimi Reid with Real Recipe Plans
We hope to see you there!
Recognizing Celiac Disease- for All Healthcare Providers
September 12 at 6:30pm
Corvallis First Presbyterian Church activity building (on the corner of 9th street
and Monroe street, Corvallis, OR 97333) in Dennis Hall.
-Gluten Free RN

Monday, August 12, 2013

Easy No-Bake Granola Bars

What you will need:
1.                 Pitted dates
2.                 A powerful food processor
3.                 Desired ingredients (ideas include gf oats, nuts, dried fruit, cherries, raisins, etc.).
The base of this energy bar is pitted dates, which provide for the “chewy” nature of these bars. Use roughly two cups of pitted dates, and remember that while they can be refrigerated for later consumption, they will eventually get hard and spoil.  Put the pitted dates in a food processor and blend until they start to stick. Add in remaining ingredients and pulse until well mixed. Next, press the mass onto a baking pan lined with wax paper. Allow them to chill for an hour. Finally, cut the sheet into squares and store in separate bags for easy portability and snacking.
-Taste Guru on Facebook

Saturday, August 10, 2013

Healthy Smoothie Recipes

3/4 c papaya
3/4 c pineapple
1/2 pear
1 tsp ginger
1 Tb ground flaxseed meal
1 c water
1/2 c ice
This is a great "no more bloat" recipe to try.

1/2 c yogurt
1 banana
1 Tb almond butter
1 Tb ground flaxseed meal
1 scoop protein powder, plant based, not rice because
studies have shown that rice contains a high level of arsenic.
1/4 c almond milk, unsweetened
1 c ice
This is a great recipe for extra energy.

***Make sure your flaxseed is ground to get all the nutrition, as seeds
will just pass through your system with no benefit.
***Keep your flaxseed sealed and in the freezer.

Wednesday, August 7, 2013


An average lobster provides nearly two-thirds of your
daily protein for only 130 calories and a single gram of
fat. It's a healthy indulgence- just go easy on the butter!
How to Buy
Choose a lively lobster that has long antennae and raises
or flaps its tail when lifted from the tank.
How to Prepare
Add chilled 1 3/4 lb. lobsters to large pot of boiling salted
water. Cover and gently boil until cooked through, 10
to 12 minutes, uncovering after 5 minutes. Cook within
a few hours of purchase.
-Prevention Magazine, August 2013

Our Group Does Need Your Help!!

We are still hoping that some people will come forward
soon to help volunteer and take over the Gluten Intolerance
Group of Southwest Washington for 2014.
It is really important to make sure that this group carries on for the
health, welfare and education of all those people that have been and
will someday be diagnosed. Don't lose sight of the help that was given
to you when you needed it, please consider the comfort and satisfaction
of paying it forward. Kristi Curtis is waiting to hear from you soon: or 360-518-0464 / 360-695-0862
Thank you for your support!

Tuesday, August 6, 2013

How to Build a Supergut

Eat an abundance of prebiotic-rich foods, like onions,
garlic, and leeks.
Open your windows, since soil blowing in dirties up
the sterile indoors. Better yet, go to parks more or
exercise outside.
Adopt a dog. A recent study in the journal PLOS One
found that homes with dogs had more diverse microbes.
Get your hands dirty in the garden. The microorganisms
in soil enhance your own inner terrarium.
Cook veggies al dente. "Your body has to work harder
to break them down, so more end up in your colon,"
says American Gut Project cofounder Jeff Leach.
Diversify your plate. Instead of a big pile of spinach, grab
a little bit of everything at the salad bar. The fiber is very
different in different vegetables.
Get to know your  microbes. For $99, you can join the
American Gut Project throughout the year at:
-Prevention Magazine, August 2013

Beet High Blood Pressure Fast!

A cup of beetroot juice helped people lower their high
blood pressure by 11 points within 6 hours, found a new
study. The reason it works so fast: Beets contain dietary
nitrate, which your body converts to a gas that expands
blood vessels and aids blood flow. This simple smoothie
from Dana White, RD, contains a heart-healthy trifecta
of nitrate, magnesium, and potassium.
Pineapple-Beet Blast
1/2 cup sliced cooked beets
1 1/2 cups frozen pineapple chunks
1/4 cup celery leaves
1 cup vanilla almond milk
1/2 cup fresh orange juice
Combine all ingredients in blender and puree until smooth.
Divide between 2 chilled glasses. Makes 3 cups, serves 2.
-Prevention Magazine, August 2013

Barefoot Benefits

Go ahead, kick off your shoes. Provocative new research suggests
that a practice called earthing- walking around barefoot or putting
any body part in direct contact with the ground- may decrease pain
and improve heart health. "You're absorbing the earth's negatively
charged electrons," says Stephen Sinatra, MD, earthing researcher
and cardiologist. "They act similarly to antioxidants, balancing out
positive free radicals that contribute to inflammation." Just 20 minutes
of earthing eases pain and inflammation; 40 minutes begins to reduce
blood viscosity- thick blood may lead to heart attacks and strokes
in vulnerable people, suggests Dr. Sinatra's research. To enjoy these
benefits, go shoeless in your garden or wiggle your toes in the sand.
-Prevention Magazine, August 2013

International Symposium

Thousands of scientists, practitioners, students and patients from around the world will gather in Chicago from Sept. 22 to 25, 2013, for the 15th International Celiac Disease Symposium (ICDS). Hosted by the University of Chicago Celiac Disease Center, ICDS 2013 is a unique opportunity for the global celiac disease community to come together and share new developments regarding the world's most common genetic autoimmune disease, affecting nearly 1 in 100 people living with the disease.
While celiac disease has become more recognized across the U.S. in recent years, it is still underrepresented – and often misrepresented – in the national health dialogue. The Center believes that ICDS 2013 will be the tipping point that brings a greater understanding of celiac disease and non-celiac gluten sensitivity to the United States, and helps attendees separate science from myth.
"This year's conference will expose the newest science behind the notion of gluten sensitivity and gluten-related disorders, and we're excited to be presenting groundbreaking research," said Stefano Guandalini, MD, founder and medical director of the University of Chicago Celiac Disease Center and co-chairman of ICDS 2013. "The dual-track nature of the conference will provide robust information tailored to key members of the celiac disease community, making it an invaluable event for all attendees."
ICDS 2013 follows the success of the symposium in Oslo, Norway, in 2011 and is expected to attract an estimated 2,000 attendees, representing all parts of the celiac disease community around the world. The conference will be held at the Sheraton Chicago Hotel and Towers, which will have its kitchens accredited by the Gluten-Free Certification Organization. ICDS is not expected to be held in the United States again for at least another 10 years.
ICDS Program: Care, Cure, Collaboration, Cutting-edge.
Throughout the three days of the conference, leading researchers will present breakthrough research on a variety of health issues related to celiac disease and gluten-related disorders, including advances in prevention options and, ultimately, in finding a cure. ICDS will comprise two distinct educational tracks – scientific and clinical – making the conference accessible to not only researchers, academics and health care providers, but also patients:
  • The Scientific Forum is designed for those in active research roles in the area of celiac disease and gluten-related disorders. This is a forum for the debate and discussion of new theories and data on topics selected by the Scientific Committee.
  • The Clinical Forum is designed for clinicians, such physicians, registered dietitians, physician assistants, nurse practitioners and nurses, as well as people living with celiac disease or non-celiac gluten sensitivity. This forum will allow participants to learn about the latest research and scientific advances from the world's leading experts – the same experts who will be presenting in the Scientific Forum. The information presented will be relevant for practical application in both clinical settings as well as everyday living.
"ICDS 2013 will address the critical issues of all of those affected by celiac disease and gluten-related disorders, while illuminating cutting-edge research from the field," said conference co-chairman Bana Jabri, MD, PhD, Professor in the Departments of Medicine and Cancer Research and the University of Chicago and director of research at the University of Chicago Celiac Disease Center. "The Center is thrilled to provide this platform for attendees to share expertise, experiences, opinions, triumphs and struggles with their peers, with the goal of improving the quality of life for those who are afflicted until the day a cure is found."
How To Get Involved
ICDS offers exposition opportunities for a diverse group of small and large companies, from food to diagnostics. As part of this, the "Gluten-Free Marketplace" will feature 48 exhibitors sharing their products and services with attendees.
Additionally, ICDS has a range of sponsorship opportunities available, including four levels of elite sponsorship packages as well as individual, customizable options.
"The Center is thrilled to have the support of elite sponsors, including General Mills, Enjoy Life Foods, ImmusanT, Quest Diagnostics, Inova, BioCodex, ANI Biotech and Dow Wolff Cellulosics - Food & Nutrition, a division of Dow Chemical, for the 2013 conference," said Carol McCarthy Shilson, executive director of the University of Chicago Celiac Disease Center. "We are bringing together the best of the best. We hope to make this one of the most memorable events to date with the help of our sponsors, leading researchers in the field and engaged attendees from around the world."

Monday, August 5, 2013

Alaska Cruise

June 14 ~ 23, 2014
Join us as we explore America's Last Frontier - Alaska.
This is our 6th cruise to this scenic wonderland, but the spectacular beauty of the scenery, breaching whales, glaciers, bald eagles and so much more never get old.
Making your dining selections from the specially designed Bob & Ruth's menu - identical in the number of selections as the Glutonians' each and very meal and special occasions - will make you feel like royalty instead of the pain in the butt many feel like when having to negotiate for what they can safely have.
We have arranged a couple of days of touring in historic Victoria, British Columbia, Staying  at the luxurious Fairmont Empress overlooking the spectacular Inner Harbour.
So join us and share the beauty and adventure.
Check out our website for all the details HTTP://BOBANDRUTHS.COM   If you have any questions, please give us a call at 410-939-3218,

Sunday, August 4, 2013

We Need Your Help!

We are still hoping that some people will come forward
soon to help volunteer and take over the Gluten Intolerance
Group of Southwest Washington for 2014.
It is really important to make sure that this group carries on for the
health, welfare and education of all those people that have been and
will someday be diagnosed. Don't lose sight of the help that was given
to you when you needed it, please consider the comfort and satisfaction
of paying it forward. Kristi Curtis is waiting to hear from you soon: or 360-518-0464 / 360-695-0862
Thank you for your support!

Friday, August 2, 2013

Gluten-Free Labeling Regulation

Release: Friday Aug 2, 2013. Auburn WA
Today marks the finalization of the Food and Drug Administration's (FDA) Gluten-Free Labeling Regulation, which will assure consumers that all products labeled gluten-free in The United States must follow standardized governmental guidelines.
Nearly 10 years ago, the Food Allergen Labeling and Consumer Protection Act (FALCPA) required the labeling of the top eight allergens in food. A second and separate part of FALCPA required the FDA to define regulations for labeling products as gluten-free. After exhaustive investigation, two public comment periods, and extensive meetings with the Gluten Intolerance Group as well as other interest groups, this ruling provides standards for labeling products designed to protect the health of persons with gluten-related disorders who require a medically prescribed gluten-free diet for their health.
The ruling sets the safety threshold for labeling products gluten-free at 20 ppm or less, and defines the use of ingredients and labeling terms. Manufacturers are being encouraged to comply with the regulation as soon as possible. The FDA standard is consistent with the Codex Alimentarius labeling guidelines set by the World Health Organization. The United States now joins the ranks of several major countries around the world that have adopted similar standards, including the European Union and Canada. Since 2011, The United States' gluten-free food industry has doubled annually in size and is projected to reach $8.5 billion by 2015, according to the Nutrition Business Journal. The Gluten-Free Labeling Regulation allows for numerous new products to be safely available to consumers in this ever-expanding marketplace.
"This ruling provides assurance to consumers that products labeled gluten-free are truly safe for persons requiring a gluten-free diet," states Cynthia Kupper, RD, Executive Director of the Gluten Intolerance Group of North America.
The Gluten Intolerance Group of North America applauds the Food and Drug Administration's (FDA) completion of the Gluten-Free Labeling Regulation and is encouraged to see this triumph in standardization for the gluten-free community. 
About the Gluten Intolerance Group of North America (GIG)
GIG has been serving the needs of the gluten-free consumer for 39 years through its social and food industry programs, which provide education and support for living healthy gluten-free lifestyles. These programs include the Gluten-Free Certification Organization, Gluten-Free Food Service Certification, as well as the international Chef to Plate Gluten-Free Awareness Program, which is conducted with restaurants in several countries.  GIG also offers many educational programs and materials, support groups, and summer camps. To learn more about the Gluten Intolerance Group visit
Contact: Cynthia Kupper, Executive Director (253-833-6655) 
Please forward this announcement to your members and post on your social media sites.  Thank you.