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Monday, January 30th, 2012

Celiac Symptoms in Children

The symptoms of celiac disease cover a wide range and are variable from person to person, but according to the Canadian Celiac Association, there are some symptoms that seem to be particularly common among celiac children.

These are: vomiting, irritability, behavioral changes, delayed growth or puberty, short stature, and dental enamel abnormalities.

According to Celiacs, Inc., the symptoms of celiac disease usually manifest in children after three to five months after they first ingest gluten, but this period of time may be shorter (“as short as one month”).  Their website lists additional celiac symptoms commonly found in children, such as a large abdomen, abnormal stools (large, pale, or floating), flattened buttocks, and acute diarrhea and dehydration.  Older children will experience “more subtle” symptoms such as: poor appetite, poor growth, and anemia.

Tina Turbin
http://www.GlutenFreeHelp.info
b.a.

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Monday, January 23rd, 2012

Associated Celiac Conditions

Celaic disease, which has a wide variety of symptoms in itself, often is attended by other health conditions. According to the Canadian Celiac Association, for this reason, it’s recommended that people with celiac disease symptoms or a family history of celiac disease get tested for the following associated conditions:

-Osteoporosis
-Type 1 diabetes mellitus
-Other autoimmune disease (such as autoimmune hepatitis or autoimmune thyroid disease)
-Down syndrome
-Turner syndrome
-Lymphoma

Tina Turbin
http://www.GlutenFreeHelp.info

b.a.

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Monday, August 1st, 2011

Testing for Celiac Disease Is Easier than Ever!

 

I want to share with you a truly remarkable advance in celiac disease testing shared by Dr. Peter Osborne, Diplomate with the American Clinical Board of Nutrition. Whereas testing for gluten sensitivity and celiac disease has been traditionally performed in a doctor’s office with blood antibody tests and intestinal biopsies, genetic testing is readily available, and you can test yourself at home with a cheek swab. It has been known for some time but it is always important to share this advice and news for anyone new to this scene, the celiac and gluten-free scene that is.

Find out more by visiting the following link:

http://www.glutenfreesociety.org/genetic-testing-for-gluten-sensitivity/

Dr. Osborne also gives a simple and easy-to-comprehend lecture on gluten, gluten sensitivity, and celiac disease, and how to tell the difference. Check out this link—you don’t want to miss it!

http://www.glutenfreesociety.org/video-tutorial/gluten-sensitivity-what-is-it/

Tina Turbin
www.GlutenFreeHelp.info

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Monday, June 6th, 2011

Your Celiac Child’s Road to Recovery

The amount of time it takes to feel better on a gluten-free diet is different for every person. The average length of time before people begin to experience relief of their symptoms is six to eight weeks. In adults, it can take the intestines several months or even years to heal. Since your child has been diagnosed with celiac disease early in life, their intestines will most likely not need a recovery period of such length.

One of the reasons why the length of time can be prolonged before relief is experienced is that mastering a gluten-free diet takes time. It’s not unusual to make some mistakes as you change your child’s diet to gluten-free. Also, avoiding cross-contamination of gluten can be a challenge at first.

Other food intolerances can influence the celiac child’s recovery period. It is common for celiac patients to have other food intolerances and food allergies beside a gluten allergy. Lactose intolerance is a common side effect of celiac disease. Luckily, as the intestines heal on your child’s gluten-free diet, these intolerances should improve, but this too can take several months.

Celiac disease can also cause deficiencies in vitamins and minerals due to intestinal damage, which prevents proper absorption of nutrients. As a result, untreated celiac disease has also been linked with depression, thyroid disease, and diabetes. Many celiac patients will not feel totally better until these illnesses have been treated.

If your child has been diagnosed with celiac disease, it’s important that he sticks to the gluten-free diet even if he doesn’t feel results right away. Learning that the recovery time varies can be encouraging for you and your celiac child. Before you know it, your child will begin to see and feel relief and will be well-grooved into his new gluten-free way of life.

Tina Turbin

www.GlutenFreeHelp.info

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Tuesday, April 26th, 2011

Interview with Elizabeth Goldenberg – OneSpot Allergy

 

I’m very pleased to share my interview with Elizabeth Goldenberg, President of Onespot Allergy, of onespotallergy.com, full of useful information on the topic of food allergies, food safety and children and much more.

Nowadays many people are faced with food allergies, and you provide an incredible website/service which helps people to avoid such allergens. What led you to create your site?

It’s true that many more people have food allergies these days.  The most recent studies report that they affect five to ten percent of the population.  I recently crunched the numbers for peanut and tree nut allergic individuals in the U.S., and the figure was 4,587,905 individuals.

I have two sons, and my younger son was diagnosed with allergies to peanuts and tree nuts in 2002 when he was two years old.  I take things very seriously and I love to come up with custom solutions for everyday problems.  After handling his allergy for one year, I realized that I’d created a system that kept him safe and prepared.  I started my company in 2009 (once he was in school full time), and I now sell those safety products on http://www.onespotallergy.com.

Do you personally have any food allergies?

I don’t have any food allergies, and my husband and older son don’t either.  I’m familiar with restricted diets, since I’m vegetarian and I don’t eat wheat, dairy, or sugar.  Since my restrictions are based on personal choice, I don’t take the precautions to avoid all traces of those foods, which you need to take when you’re Celiac or food allergic.

I’m curious to know, how did the EpiPen come about?  Was this your idea or did you work with another company/person to create this product?

The EpiPen auto-injector has been around for a long time.  It was developed for the military to allow soldiers to inject themselves with medication to treat exposure to nerve agents. Although it’s a patented medical product, the inventor Sheldon Kaplan never received any royalties for his invention and lived a modest life.  Smaller vanity auto-injectors are now coming on the market, but I don’t think they’ll be successful.  People want to stay with what’s familiar to them, what emergency workers are trained to use, and what they trust.  I’ll continue to use the EpiPen brand auto-injector.Please tell me about the EpiPen and how it works.

An EpiPen is an oval barreled cylinder with a super fine needle that slowly delivers adrenaline into muscle when the safety cap is removed and pressure is put on the tip.  A severe allergic reaction (anaphylaxis) involves either a severe drop in blood pressure or the failure of two or more organ systems.

It’s adrenaline that helps stabilize a person having a severe allergic reaction by increasing blood pressure, and supporting the heart beat and lung function.  Many people are familiar with adrenaline’s use with people who are being revived after a heart attack.

Can you share any life-saving stories regarding the EpiPen that customers have shared with you?

The best time to use the EpiPen is within five minutes of the start of a reaction. I have heard first hand that using one can provide immediate relief.  It’s still essential to go directly to the emergency room after using an EpiPen, since it’s not necessarily the end of the allergic episode.  The medication works for only 20 minutes, and more doses or other medications may be required to stop the reaction.  Anyone who has needed to use an EpiPen tells me that they lost all fear of it, since the relief from their reaction was so profound.

What are the contents of the food allergy safety kit and how does it benefit the consumer?

I think of my safety products in three categories:  EpiPen accessories, training materials, and allergen avoidance products. I make allergy safety videos explaining each product, and my complete allergy safety video library is on my home page www.onespotallergy.com and individual videos are also loaded onto my product pages.

If all of the products in the safety kit are used, you have in my opinion a complete system for living safely with food allergies.  Below you will find a photo of the food allergy safety kit which includes:

  • The customer’s choice of EpiPen belt or holster for wearing one or two EpiPens. I also sell belts for Twinject users (another brand of injector). This is to be worn at all times when away from home.
  • A super strong magnetic hook to hold your belt in a designated location when you’re not wearing it.  I compare your EpiPen to your fire extinguisher or first aid kit:  You need to know where it is when you need it, not run around looking for it.
  • An EpiPen training pen.  This works like a real injector, but doesn’t contain the needle or medication.  You use it over and over to show others how to deliver life saving medication, and to teach allergic individuals how to do it themselves.
  • An allergy safety training video which includes a segment on using an EpiPen or Twinject injector properly.
  • My emergency protocol and 911 script card and the following three tools to avoid exposure by cross-contamination:
  • Color coded food allergy labels to mark items (water bottle, lunch kit, table setting) for the allergic person’s use only.
  • Color coded towel clips to mark bathroom towels and dish towels for the allergic person’s use only.
  • A single brush toothbrush holder.  This may sound odd, but the bathroom is a huge source of cross contamination both of germs and food allergens.  Anyone avoiding all traces of a particular food should store their toothbrush away from anyone else’s brush.
  • A tin storage kit for keeping everything together.

I also sell a basic allergy safety kit, for people allergic to bees, medication, latex, or anything else.  It contains everything but the last three products I mentioned.

I just sent a food allergy safety kit to a woman whose son was just diagnosed with food allergies. She joined my Facebook group too http://www.facebook.com/OnespotAllergy and now has all the products she needs to be prepared plus access to a world wide community of people sharing their knowledge and experience.

Being that I’m Celiac, I’m interested to know if your products also assist those who are allergic to gluten?  Please elaborate on which ones are applicable to Celiacs.

People who are Celiac may be interested in my avoidance products, specifically the labels and towel clips.  Since the gluten-free and food allergic communities overlap, I post articles on my Facebook page about gluten free living from time to time too.

I see that you also carry an organic lip balm that is free of allergens. What are some of the common allergens that are usually in most lip balms?

My lip balm is peanut oil and tree nut oil free.  It’s common to find sweet almond oil or shea butter in lip balm, lotions, and cosmetics.  I obtained the material safety data sheet to verify the source of the tocopherols in the lip balm, since they’re sometimes derived from soy, another allergen.  One member of my food allergy community on Facebook pointed out that beeswax can have corn allergens in it, since bees are often fed corn syrup to get through the winter.  There’s a lot to think about with food allergies, even when it comes to cosmetics.

Do you have a food-allergy friendly recipe that you can share?

I have a nice breakfast cookie recipe that my kids love.  If you’d like to do a gluten-free version, I’d love you to share it with me.  I make amazing crème caramel and brownies (the best you’ve ever tasted), but those recipes are top secret.

What is your favorite overall food-allergy friendly cookbook that you’d like to recommend?

I think Cybele Pascal has a wonderful bakers’ handbook, and she’s doing a great job sharing information about allergen free gluten free baking.  I don’t have a copy of it yet, but she posts her recipes from time to time, and a lot of them look wonderful.

Please tell me about the food-allergy friendly placemats.

So many people browse the placemats!  It’s important for people with food allergies to eat off an allergen-free surface, and you never know what was on a table before you sat down.  I carry wipes to clean the table, but that can be awkward in someone’s home (imagine sitting down at your mother-in-law’s home and asking if you can wipe down the table).  One way to ensure a clean surface is to bring a placemat along.  I found one that’s reusable, completely non-toxic, and it rolls up to fit in a diaper bag.  I’m going to find a version that’s suitable for older children.

In addition to your website, are your products available via doctors or medical professionals as well as drugstores?

Right now, my products are only available online or by calling my company. I’m refining the product line, and including some wholesale products.  One day I’d like to see my products in drug stores, but that’s a little while away.  I network with doctors, since my site is the best place to send their allergic patients for safety products, safety tips, and personal support.

How might customers in the US obtain your products? Out of the US?

About half of my customers are in the US, and the rest are in Canada.  United States customers hit the US flag in the top right corner of my site to pay in U.S. funds.  Clicking the Canadian flag takes you to my .ca site, where transactions are processed in Canadian funds.  I ship throughout North America for $9.95 or less.  I’m happy to ship anywhere else in the world at cost,  and I do have a repeat customer in the U.K..

This leads me to another question, do insurance providers cover the costs of the food allergy safety kit or EpiPens?

EpiPens are covered by medical insurance usually.  I also keep the receipts and claim any uncovered portion when I file my tax return.  Unfortunately the safety products aren’t covered by insurance.  I’d ask an accountant before making a deduction at tax time, but it may be possible to deduct them as medical expenses.

Through your OneSpotAllergy.com marketing efforts, do you ever visit with schools and/or school conferences or trade shows to enlighten about your products?

I do share my safety tips and products with schools and child care facilities.  I also display at carefully selected events.  I’m interested not only in reaching the food allergic population, but the greater community, to help build more awareness and understanding.

I’m booked to address a conference in October for home child care providers, and I’m donating my time.   I reach a lot of people directly through Facebook and Twitter, where I post constantly about allergy safety.

What does the future hold for OneSpotAllergy.com?

The future looks great for Onespot Allergy!  The company is now in its second year, and sales are growing.  I’m looking into refining and expanding the medication belt category.  Some very significant companies have noticed me, and we’re looking at how we can support each other’s businesses.  I’m adding non-perishable allergy-friendly food to my product line and travel accessories.  I’ll also continue to develop my role as a food allergy safety expert and advocate, and I plan to consult with businesses wishing to break into this market.

I noticed that you lend your opinions and reviews towards other products/books/services.  On which products may one find a review by you?

I have been approached a few times to sample products, and when time allows, I’ll write a review.  They’re usually food allergy related products, like a cook book, allergy safety cards, or a food product.  It’s wonderful that people now come to me to test their products!

I can see that you’re a busy woman, what is the day of “Elizabeth Goldenberg” like?

I’m up very early to walk/feed the dog, hang out with my kids, make them breakfast and get them ready for the day.  A lot of people assume that I work from home, but I actually have office space downtown, and I’m in the office from about 9:30 to 5 every day. Although I leave my office at 5, I’m online and available to customers until about 11 p.m., since people contact me from all over the world. I called one customer back only to learn that it was 12 hours later in her time zone, and I woke her up at 3 a.m..

Some days, my focus is filling and shipping orders.  Other days, I’m writing my blog, newsletter, or an article.  I never know what’s coming in by phone or online, and I need to be very flexible and responsive.  This week a newspaper columnist messaged me while I was at lunch.  Once hour later, she’d conducted the interview, and the photographer met with me the next morning.

Do you have any other projects or activities in the works that you’d like to share?

I’m very involved in supporting the United States Department of Transportation’s proposal to eliminate peanut service from airlines.  Flying with peanut or tree nut allergy is a very dangerous situation.

This is a role I never anticipated filling, but no one else was holding the torch, and I didn’t want the opportunity to be missed for this change to happen.  My previous career as a lawyer really helped me understand the rules and legislation, and hopefully make some persuasive arguments.

I’d really appreciate it if your readers would visit the petition page and complete the 3 second signing process.  On the right side of the petition page, there are buttons to share the petition by e-mail or Facebook with their friends and family.  The petition can be found at: http://www.change.org/petitions/view/banning_peanuts_from_airlines.

And my final question is for YOU – if you could share any one thing broadly with others, what would that be?

Avoid your allergen completely, even in trace amounts.  Wear your EpiPen on your body (rather than carrying it in a bag or keeping it nearby) and use it within 5 minutes of the start of a serious reaction.  Practice emergency drills regularly.  Delay costs lives.

Thank you Elizabeth!

Tina Turbin

www.GlutenFreeHelp.info

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Wednesday, April 20th, 2011

Gluten Sensitivity: Let’s Clear Things Up

Many people today are going on gluten free diets.  You can find extensive gluten free sections in Kroger, HEB, and Whole Foods.  Gluten has been in the national spot light receiving recognition on Discovery Health, CNN’s Larry King, Oprah, David Letterman, The View, Good Housekeeping Magazine and more.  There is even a “dummies book” available for those with gluten sensitivity.1

So What is Gluten?

Gluten is a protein found in the following grains: wheat, barley, rye, and oats.  It is also found in processed foods derived from wheat, barley, rye, and oats.  Breads, cereals, and pastas are rich in gluten.  Other foods and/or food additives can be derived from gluten containing grains.  Examples include soy sauce, gravies, soups, whiskey, and modified food starch.  Traditional medical thought is that the protein gluten interacts with some people’s immune systems causing an autoimmune reaction which damages the intestine.  However, newer research is identifying that the protein gluten is only part of the problem.  Some scientists argue that many grains (including corn) can create similar reactions.

So what is gluten sensitivity?

It depends on who you ask.  Many people use the term gluten sensitivity interchangeably with celiac disease (an autoimmune intestinal disorder).  Some call gluten sensitivity a food allergy or intolerance.  Both are correct to some degree.  Gluten sensitivity can develop into celiac disease if you are a gene carrier, but not all people with gluten sensitivity develop celiac disease.  This is where the problem in traditional diagnosis can occur.  One popular way to confirm whether or not a person has celiac disease is to perform an intestinal biopsy.  If the results reveal villous atrophy (flattening of the intestinal folds) then celiac disease is diagnosed.  If the results are negative, then both celiac disease and gluten sensitivity may be dismissed.  Newer research is finding that gluten sensitivity can exist independently without causing celiac disease.  There are more than 180 different disease conditions, syndromes, and symptoms that have been linked to gluten sensitivity in the medical literature.2,3 Some common conditions include thyroid disorders, seizure disorders, vertigo, osteoporosis, irritable bowel syndrome, and PCOS.  There have been two proposed names in the medical literature for this classification of gluten sensitivity.  1. Non-Celiac Gluten Intolerance4 and 2. Gluten Syndrome.5

Diagnosing Gluten Sensitivity & Celiac Disease

The proper tools must be used to accurately diagnose gluten sensitivity.  Relying solely on a biopsy can delay a diagnosis for several years.  I have personally seen cases of celiac disease where up to 8 biopsies were performed before a diagnosis was made.  Blood antibody tests may  provide a better degree of accuracy but still have a great degree of false negatives.  Genetic testing offers the greatest degree of accuracy and when combined with a patient’s history and examination a diagnosis can be made early and accurately.  However, the greatest tool is patient improvement.  If a person starts to feel better on a gluten free diet it doesn’t matter what blood tests or biopsies reveal.  Hence, the proverbial “proof is in the pudding”.

Once Again, Common Sense Applies –

Several years ago, many Americans played an unknowing role in the social experiment known as the Atkin’s diet.  This diet, largely devoid of grain provided many with better health through weight loss and reduction of many generalized symptoms of poor health.  However, there were also those whose health did poorly on the Atkin’s diet.  People are different and unique.  Renowned Nobel Prize winning scientist, Roger Williams, wrote a book called Biochemical Individuality examining these individual differences.  Bottom line: one diet is not right for everyone.  Because going on a gluten free takes a great deal of education and commitment, it is recommended that proper testing be performed to identify whether the diet is right for you.  Remember going gluten free is not a trendy diet; it is a permanent lifestyle that should be taken very seriously as even small amounts of gluten exposure can cause problems.

I will wrap this up with a final thought on gluten and grains.  When farmers want their cows and pigs to gain weight before going to market, they feed them more grain.  In the past 100 years, grain consumption has dramatically increased, paralleling a rise in the incidence of heart disease, diabetes, obesity, and cancer.  Despite the above facts many doctors and dieticians continue to blindly prescribe “heart healthy” diets high in grain.

Dr. Peter M. Osborne

Dr. Osborne is Diplomate with the American Clinical Board of Nutrition.  He specializes in the treatment of chronic disease and is the clinical director of Town Center Wellness in Sugar Land, TX.  He is the founder of GlutenFreeSociety.org, a website dedicated to teaching confused consumers about gluten and going gluten free.

Tina Turbin

http://www.GlutenFreeHelp.info

 

References:

  1. Korn, Danna.  Living Gluten-Free for Dummies. Wiley Publishing 2006.
  2. Libonati, Cleo J.  Recognizing Celiac Disease. GFW Publishing Jan 2007.
  3. http://www.towncenterwellness.com:80/webwellness_newsletter.html
  4. http://www.gluten.net/about.htm
  5. Ford, Rodney.  The Gluten Syndrome. RRS Global Ltd publishing.  Sept 2007.

 

 

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Monday, March 14th, 2011

Everyday Grain-Free Gourmet-by Jodi Bager and Jenny Lass

Everyday Grain-Free Gourmet is a cookbook offering a clarification to and simplification of the grain-free diet and its health benefits. It also clarifies some specific points regarding the Specific Carbohydrate Diet and offers some well-researched and documented history and evidence about the diet.

Bestselling authors Jodi Bager and Jenny Lass met one day while on a trip to meet with the now-author Elaine Gottschall, creator of the Specific Carbohydrate Diet, and started talking recipes and food. They soon collaborated and found that their individual styles complimented each other perfectly.

Jodi says her style is simple and she’s a mom, and Janet is more scientific and a medical writer. They even like opposites. Jodi prefers family meals and recipes to serve her kids, while Jenny has a bit of a sweet tooth and loves ice cream—hence, the basis of a wonderful assortment to not only satisfy the palate, but an array to fill the many basic needs from breakfasts to dinners, desserts, and kitchen staples, all with a great homemade taste.

For anyone wanting to absorb the premise behind the SCD, this is the book for any reader. You are presented with just what you need to grasp the concepts. I, for one, now understand Elaine’s original book as a result of Everyday Grain-Free Gourmet’s well-written explanations.

The recipes produce without a doubt top-of-the-line, high-quality foods. (Try the cashew butter cookies—with almond flour!) They are packed with nutrition thanks to Jodi’s interests and loaded with “yum” thanks to Jenny. Together they have created another soon-to-be-bestseller, Everyday Grain-Free.

Tina Turbin
www.GlutenFreeHelp.info
r.n.

Bestselling first book: “Delicious Recipes for Healthy Living” by Jodi Bager and Jenny Lass

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Friday, February 4th, 2011

The GlutenTox Home Test Kit: Check This Out!

 Recently while traveling on my European Book Tour, I came across a gluten test kit I had never used before, and I just had to share it with you!

 First of all, I believe that every celiac shouldn’t be without a gluten home test. Do you ever wonder about whether something is truly gluten-free? This happens to me sometimes on my book tours, on vacation, in restaurants, at dinner parties, and even in my own home. Break out a convenient home test kit!

 The GlutenTox Home Test Kit (glutentoxhome.com) uses the new specific G12 antibody to detect gluten from wheat, barley, rye, and even oats in both foods and drinks. As you probably know, “gluten-free” food is generally defined as  having 20 ppm or less of gluten, and this test can detect that. It can even detect as little as 5 ppm of gluten! The best part of the kit is that it’s easy to use.

 If you travel a lot like I do or often eat away from home, you should definitely give this test kit a try!

Tina Turbin

www.GlutenFreeHelp.info

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Friday, February 4th, 2011

Listen to My NABBW (National Association of Baby Boomer Women) Teleseminar on Celiac Disease


I had the honor and pleasure of being featured in a NABBW (National Association of Baby Boomer Women) teleseminar on celiac disease with Anne Holmes, the “Boomer-in-Chief” of the NABBW, National Association of Baby Boomer Women.

Follow the link below to have a listen or download the teleseminar as an MP3:

http://attendthisevent.com/?eventid=14823489

Enjoy!

Tina Turbin

www.GlutenFreeHelp.info

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Tuesday, November 23rd, 2010

The Top Five Tips on Raising Children with Food Allergies

I meet up with a number of wonderful people as a children’s author and due to being celiac myself this adds a whole new element to my wide range of friends. Jamie Eppenauer has a lot to offer the gluten-free community and I’d like to share some of that with you. Please enjoy what she has to share and I am sure you can learn from this. I did.

 

As a parent of 3 children with food allergies, I am often asked “How do you manage it all?” Here are my Top Five Tips:

Never Let Them See You Cry – Number one and most importantly, never let them see you cry! When our oldest daughter was diagnosed with celiac disease, I was relieved to have a diagnosis but overwhelmed with what seemed like the mountain I had to summit to provide her with safe food.  This was back before Gluten Free had become a household term, but even today navigating the ins and outs of finding safe food can often feel like a part-time job.  Rejoice in the fact that you know what is making your child sick, but then take your private time to grieve.  For me, I spent a day locked away in our guest bedroom, mourning what I perceived to be the loss of our “normal” diet and watching a documentary on the evolution of life.  At the end of my pity party, I emerged from the guest room determined to make the best of our new diet.  I still have moments when I just wish we could go out to eat and order off the menu, but I do not let those moments show.  How can I expect my kid not to have a bad attitude about our diet if I do?  Luckily, this approach has worked so far.  It would be a lie to say that my daughter loves her diet, but she deals with it and does not let it get her down.

Educate, Educate, Educate – Consider yourself enrolled in a Food 101 class to learn about whatever diet restrictions you may have.  The internet is an amazing resource of information.  Perform a simple Bing search with your diet restrictions and you will have more than enough information.  For a list of resources on the gluten free diet, go to GlutenFreeMom/GettingStartedGlutenFree.com In addition, if you are following other specific diet restrictions check out these websites:

www.allergicchild.com

www.peanutallergy.com

www.autismweb.com

Learn to Read Labels – You may have successfully negotiated life without ever reading a food label, but those days are over.  Life will be a little bit easier if your child suffers from one of the top 8 allergens, as the FDA requires food manufacturers to label containers with these ingredients.  Thus, milk, eggs, peanuts, tree nuts (such as almonds, cashews, and walnuts), fish (such as bass, cod, flounder), shellfish (such as crab, lobster, shrimp), soy, and wheat will be labeled.  Unfortunately, it is not as simple as it may sound.  For instance, the parent of a child with a dairy allergy also needs to avoid foods that contain butter, butter fat, butter oil, butter acid, butter ester(s), buttermilk, casein, casein hydrolysate, caseinates, all cheese, cottage cheese, cream, curds, custard, diacetyl ghee, half-and-half, lactalbumin, lactalbumin phosphate, lactoferrin, lactose lactulose, milk (including condensed, derivative, dry, evaporated, goat’s milk and milk from other animals, low-fat, malted, milkfat, nonfat, powder, protein, skimmed, solids, whole), milk protein, hydrolysate pudding, Recaldent®, rennet, casein, sour cream, sour cream solids, sour milk solids tagatose, whey, whey protein, hydrolysate, yogurt.  You get the picture – and the important point is

 

Educating Yourself!  For safe eating, our motto is When in Doubt, Go Without. For more on understanding food labels go  to food allergy.org.

Go Healthy – When first tackling food allergies, you can choose one of two paths – you can spend a lot of time reading labels and searching the web for “safe” allergy friendly food, or you can spend that same time cooking wholesome food for your family that you know is safe.  You will have to find the approach that works for your family, but for us simpler is better. Thus, if something has more than five ingredients and is not clearly labeled, I will not buy it.  I would rather go without than spend all the time it is going to take to find out if it is gluten free.  I have also found that in most instances it is quicker and easier to make it myself and find reassurance in knowing what all of the ingredients are and where they came from.  So instead of searching for a box of processed crackers that are free from all of your allergens, feed your kids an apple smeared with peanut butter (if they can have that) or a slice of cheese.  You will all be better off in the end.

Do Not Stop Living – Some people live to eat – we have learned to eat so we can live.  Eating out, traveling, school, birthday parties, etc., will be little mountains that you will have to summit over and over again.  For us, we would rather go and have to deal with the challenges presented by our special diets than to not go at all.

Bold statements to be sure, having lived with kids with multiple allergies for five years, but I have to admit we did not eat out for the first six months on the gluten free diet.  I just wasn’t prepared enough to handle that yet. The first time we did go out, it was a disaster!  We went to a chain restaurant, during the busy lunch hour, at a very busy mall.  We were not sure what we were doing and our waiter was even worse.  When the food finally did arrive – the burger was on a bun.  We sent it back.  Of course, while we were waiting for the new burger the other kids (who were starving by this time) gobbled all of their lunch and they were more than ready to go by the time the Gluten Free Kid’s burger arrived – then, in tears, she refused to eat the burger.  Just a hunk of hamburger meat was not too appealing to her.  So we went home and cooked lunch.


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It was months before we went out again.  This time we were armed with information, called before we went to confirm they could prepare a GF meal, picked a gluten friendly restaurant, and went before the dinner rush.  Most importantly we had a great time – they were so nice they even gave us complimentary desserts.  No – we do not eat out as much as we used to.  But we have had many terrific gluten free dining out experiences since then and have had friends also successfully prepare us meals in their homes.

Because living with diet restrictions will not stop you from living the life you choose!

Jamie Eppenauer www.glutenfreemom.com

Jamie is a forty-something gluten free mom, cook and blogger currently residing in the beautiful Pacific Northwest with her husband and three children. She is just a Mom who is raising her family and living gluten free. She graduated from the University of Iowa with a degree in Political Science and then from the College of Law, Order of the Coif.  After law school, she moved to Chicago where she married her husband of 15 plus years and practiced law for five years.  They then spent two short years in Kansas City where their first daughter was born. It was not long until Microsoft came knocking on their door, and so the move to Woodinville, WA which is on the Eastside of Seattle.  Their second daughter was born in Seattle, and then they adopted our son from Guatemala.

Their oldest daughter was diagnosed with celiac disease in 2005.  After being on a gluten free diet for a week herself, she suddenly felt better than she had her entire life.  Subsequent tests showed that she carries the gene for celiac disease. Jamie considers herself extremely lucky to be able to stay at home and raise her kids. They are her greatest blessings from God. When she isn’t strolling the aisles of Whole Foods looking for the latest and greatest gluten free item, she enjoys oil painting, running, boating with her family, skiing, reading and hiking.

 

Tina Turbin
www.GlutenFreeHelp.info

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    Tina Turbin became extremely interested and involved in the subjects of gluten free, gluten sensitive and celiac disease a number of years ago as a result of...

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