Gluten & Dairy Are Best Friends

Gluten and dairy are best friends.  My doctor explained to me when I was diagnosed with gluten sensitivity that gluten and dairy have a very similar structure.  So similar, in fact, it’s possible one’s body may read dairy as gluten.  In other words, when you eat dairy your body may react as if you had just eaten gluten.  Your body then sends out antibodies to fight the invader which results in persistent symptoms.  This is an example of gluten cross-reactivity and is more common than one might think.

I happen to be someone for whom dairy and gluten are best friends.  This was a hard fact to swallow (pun intended), and I would not believe it until my body commanded my attention.
I naively thought that when I stopped eating gluten all of my health issues would be resolved, but I was wrong.  A year into being gluten-free, I had one dramatic episode of ischemic colitis and was jolted into reality.  I saw specialists, had a colonoscopy, endoscopy, and upper GI series (barium swallow).  I eliminated many foods from my diet and determined it was the dairy that was affecting my system and making me sick.  I was not pleased, to say the least, because my favorite food was cheese.
This seemed impossibly unfair to me at the time.  I felt sorry for myself being a culinary grad, pastry chef, and personal chef.  I had already given up gluten and now must also give up dairy?  How was I going to live without my staples of cream and cheese?  These ingredients were the foundations of my culinary education.  However, the thought of colitis made the choice to go dairy-free easy.  And, I've discovered that there are many delicious dairy-free products with more and more coming to market.  Cashew cheese is now my favorite.
What is dairy? All products that come from animal milk, including cows, goats, sheep, and buffalo.  Technically, it’s actually the protein called casein in the dairy that is the best friend with gluten.  And, the casein in cow’s milk has the highest amount of problematic protein.  Some people who react to the casein in cow’s milk do not react to the casein in goat, sheep, or buffalo milk.  I haven’t dared to try any milk from an animal since my episode of ischemic colitis, so I don't know where I stand on milk from other animals besides cows.
Butter contains small amounts of casein, and some people don’t react to this.  I ate butter for seven months after I went “dairy-free" because there are differing opinions on whether the small amounts of casein in butter are enough to affect one’s system. I discovered that I am someone for whom even the tiniest measure of casein is too much and finally realized that butter had to go.  Now, I’m officially dairy-free.  Gluten and dairy are not my friends anymore.

- It Crumbles Gluten-free Lifestyle

Potential Cause of Celiac Discovered

October 23, 2015 5:48 pm Earlier this month, researchers from McMaster University in Ontario, Canada discovered a main cause of celiac disease. Celiac, an autoimmune disorder, has become increasingly common within the past few decades. The research team, led by Dr. Elena Verdu, at McMaster’s Farncombe Family Digestive Health Research Institute have found that a certain gut bacteria can trigger a negative response to gluten.
The researchers tested two different groups of mice. One of the groups was made to have “ultra-clean” gut bacteria while the other group had a number of complex bacteria in their gut. The group of mice with the complex bacteria had a negative reaction to gluten. The negative reaction increased even more when the amount of bacteria was increased.
The group of mice with the clean bacteria in their gut did not have a negative reaction. However, when the researchers added small amounts of the complex bacteria to their guts, they began to form celiac symptoms as well.
The results of this study further clarify how environmental factors and lifestyle choices affect the human body. Between the antibiotics people use and the types of food they consume, the bacteria in the gut is impacted. Once this complex bacteria is developed, it can lead to celiac. This can cause stomach pain, digestive symptoms and even malnutrition.
The research from Dr. Verdu and her team will help develop a treatment for celiac disease. Researchers are hoping to create a treatment that would protect the stomach if someone with celiac was exposed to gluten. While it would not be able to cure the disease, it would be able to act as a buffer if someone with celiac ingested gluten.
The findings of this research have been published in the American Journal of Pathology. 

Did You Know...

4/5 cup of unsalted tomato juice twice a day can help relieve
hot flashes, fatigue and irritability. Researchers credit the tomato's
lycopene, a compound that reduces stress, and GABA (gamma-
aminobutyric acid.)

An easy way to upgrade your smoothie, if you can do dairy, is to
try Source Organic Whey Protein, made from the milk of grass-fed
Jersey cows. It's got 21 grams of protein per two scoops and no
sweeteners, or other junk to muck up your smoothie. You can find
it for $32 at shop.prevention.com

- Prevention Magazine, October 2015

Sausage Muffins
1 cup GF Bisquick
1 lb cooked sausage
4 eggs, beaten
1 cup shredded cheddar
Mix and pour into greased muffin tin.
Bake at 350 for 20 minutes, or until done.
- The Mafia Boss

7 Reasons To Go Against The Grain

Grains can be associated with leaky gut syndrome, a condition in
which the intestinal lining becomes permeable, allowing bacteria,
viruses, and larger proteins to enter the bloodstream.
High consumption of grains may be correlated with an increased risk
of autoimmune diseases such as Rheumatoid arthritis.
Grains may aggravate inflammation. A recent study linked both whole
and refined grains to increased levels of inflammtion in the body.
Grains aren't necessarily high in fiber- a cup of brown rice, for
example, contains 3 grams of fiber, while a cup of beans contains
25 grams.
Most grains are low in protein. Even high-protein varieties such as
quinoa have only about 4 grams per 1/2 cup serving.
Refined grains are high in carbs, and can cause insulin surges and
blood sugar imbalances.
Swapping ground nuts and seeds for cereal grains can boost the protein,
fiber, and essential fatty acid content of any recipe.
- Better Nutrition Magazine, October 2015

Cranberry Chocolate Gingerbread Cake
8 ounces fresh cranberries
¾ cup maple syrup, divided
¼ cup unsalted butter, ghee, or palm shortening
½ cup coconut crystals (palm sugar)
4 eggs
¾ cup unsweetened almond butter or sunflower butter
¼ cup coconut flour
2 tablespoons unsweetened cocoa powder
1 tablespoon ground ginger
zest from 1 lemon
2½ teaspoons fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon baking soda*
½ teaspoon cinnamon
¼ teaspoon sea salt
¼ teaspoon ground cardamom or black pepper
¼ cup dark chocolate chunks*if using sunflower butter, sub baking soda for 2tsp baking powder
INSTRUCTIONS:
Preheat oven to 350 degrees F. Lightly grease a 9-inch cake pan with coconut oil or butter and fit a circular piece ofparchment paper at the bottom of the pan.
Cook the cranberries and ½ cup of maple syrup in a small saucepan set over medium-high heat for 10 minutes, until the berries have popped. Mash them slightly with the back of a spoon. Remove from heat and set aside.
Meanwhile, in another small saucepan, melt the butter, remaining ¼ cup maple syrup, and ½ cup coconut crystals until the sugars are dissolved, about 10 minutes over medium heat. Remove from heat and set aside.
Add the 4 eggs, unsweetened almond butter or sunflower butter, coconut flour, unsweetened cocoa powder, ginger, lemon zest and juice, vanilla extract, baking soda, cinnamon, sea salt and cardamom to a blender or food processor. Blend for 30 seconds on high until fully combined and smooth.
Add the melted butter mixture and blend again for 30 seconds.
Pour batter into prepared cake pan.
Drop spoonfuls of the cooled cranberry compote and chocolate chunks all around the pan, then swirl with a knife until mostly incorporated.
Bake for 30 minutes, until a toothpick comes out clean.
Cool on a wire rack for 1 hour before serving. Store leftovers tightly wrapped in the refrigerator.
Serve with additional cranberry compote and coconut milk whipped cream if desired. Note: You will need to make a double batch of the cranberry compote if you plan to serve it overtop. - The Gluten-Free Buzz

GIG Support Meetings

Dear GFSG Members,

        Many of you are aware of the support we've received from the Gluten Intolerance Group (GIG) of Portland.  The GIG branch was founded as a support group for people diagnosed with celiac disease, gluten intolerance and gluten sensitivity, and for anyone living GF, whether with DH (dermatitis herpetiformis) or with an autoimmune condition or for any reason.  They offer support amd information and include speakers on nutritional and medical topics, authors and local GF bakers and entrepreneurs.  Meetings are held every 2nd Saturday of the month from 10-12 at Providence Portland Medical Center in Room HCC 2&3 on the lower level, 4805 NE Glisan St., Portland , OR 97213.  Meetings are free.  Parking is free.  You are very welcome to attend. 

Sincerely,

Maureen Marty

mamarty@comcast.net

360-571-8998