In making a kitchen safe for celiacs, I recommend purchasing a new toaster specially designated for gluten-free use, which can be invaluable in avoiding cross-contamination. But what about when you’re traveling or eating over at someone’s house?  Now you can avoid cross-contamination with an innovative product called Toast-It Reusable Toaster Bags, which are convenient not only for toasting but for grilling gluten-free foods.

The bags are Teflon® and 100% non-stick. You can use them for heating up all sorts of foods, such as sandwiches, burgers, pizza slices, and garlic bread, in toasters and toaster ovens and on grills. Each bag is reusable up to ten times and comes two to a package.

Follow the link below to order a package:

http://www.glutenfree.com/index.cfm/manufacturer/IMCG/959069-___-Toast-It-Bags.html

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

Sun and colleagues looked at the role of vitamin D receptors in the colons of mice and found that pathogenic microbial strains of Salmonella were more destructive in mice without vitamin D receptors. These mice had more inflammatory molecules, lost weight faster, and their risk of death was higher than in other mice. The published study in the American Journal of Pathology suggests that the vitamin D receptor plays a key role in fighting bad bacteria “by binding the inflammatory molecule NF-Kappa B and keeping it from activating other inflammatory molecules,” according to the UPI article.

We have a largely mutually beneficial relationship with our gut’s flora, and Sun’s research is helping to clarify how these microbes function so that we can utilize this understanding in the prevention of diseases which may be caused by inflammatory responses in the body affected by “bad” bacterial invaders. With scientists linking vitamin D and its receptor with various diseases, Sun’s research is a welcome clarification of this relationship, although much more research will be necessary in this area.

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

Resource:

United Press International: Key to Gut Functioning http://www.upi.com/Health_News/2010/07/08/Vitamin-D-Key-to-gut-functioning/UPI-79521278621244/

These squares are just delightful and a treat for the whole family! Perfect for a sweet tooth after a savory dinner.

INGREDIENTS:

2 cups Popping Sorghum, popped

1 cup shredded coconut (preferably unsweetened)

1½ cup Faux-reo Cookie Wafers – roughly crushed (recipe below)

1 cup confectioners sugar

4 rounded tablespoons powdered milk

6 oz  plain coconut oil

DIRECTIONS:

Lightly grease a 6” x 9” pan with butter

Mix together all dry ingredients in a bowl

Melt  coconut oil in a saucepan over gentle heat until a clear liquid

Pour melted coconut oil into dry ingredients and thoroughly mix together

Evenly spread mixture into pan and press down very firmly with the back of a large spoon

Place pan into fridge and leave until set firm. When set, cut into small squares and serve.

TIP: Store in fridge to retain firm texture. Squares will crumble and fall apart in temperatures above 70F   as the coconut oil starts to melt. Place back into fridge to re-harden.

Faux-reo Cookie Wafers Recipe

Makes 25 – 30 chocolate cookie wafers

INGREDIENTS:

1 ¼ cups sorghum flour

½ tablespoon corn or potato starch

½ cup unsweetened Dutch process cocoa

1 teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

1 cup sugar

½ cup PLUS 2 tablespoons (1 ¼ sticks) room-temperature, unsalted butter

1 large egg

DIRECTIONS:

Set 2 racks in the middle of the oven. Preheat to 375F degrees.

In a food processor, or bowl of an electric mixer, thoroughly mix the sorghum flour, corn/potato starch, cocoa, baking soda and baking powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until the dough comes together in a mass.

Take rounded teaspoons of batter and place on a parchment paper lined baking sheet approx 2 inches apart.  With moistened hands, slightly flatten the dough.

Bake for 9 minutes for a softer cookie or 13 minutes for a crunchier cookie, rotating once for even baking. Set baking sheets on a rack to cool.

Tina Turbin

www.GlutenFreeHelp.Info

k.m.

m.t.

Here is a very interesting article from Sasha Cagen:

Imagine there is a food additive that slowly poisons you and can even kill you. Now imagine you have no way of knowing whether it is in your foods. Three million American celiacs and I find ourselves in this situation. We have been patiently waiting for the FDA to pass a gluten labeling law while Brazil, the European Union, and Australia acted years ago.

On May 4, activists will be baking a 12-foot gluten-free cake in Washington, DC to get the FDA and Congress to take long-overdue action on this public health crisis. It’s high time the U.S. caught up with the rest of the world.

I’m a diagnosed celiac. My doctor’s orders are to strictly avoid gluten for the rest of my life. I cannot eat even a speck (say, a bread crumb). Celiacs who keep eating gluten have a sixfold higher risk of developing cancer and increased risks of osteoporosis and other autoimmune conditions. Gluten causes a celiac’s intestine to attack itself and destroy the villi, which are tiny hairs that reach out to absorb food. Over time, celiacs don’t absorb the benefits of food.

Gluten is a protein found in wheat, barley, rye and oats. The obvious no-no list includes beer, bread, cake, cookies, pies, and soy sauce. But it doesn’t stop there. Manufacturers may use gluten as a thickening agent in surprising foods like ice cream and salad dressing.

Food manufacturers are not required to disclose whether a product contains gluten.

The solution is simple.

A rule that would require manufacturers to tell us if a product contains gluten would eliminate thousands of accidental “glutenings.”

My Story: Fatigue and Anemia Point to Celiac

Last fall, I felt so depleted I could barely type an email. First my blood tests revealed iron-deficient anemia. Additional blood tests — and then a stomach biopsy — confirmed that I have celiac too. Celiac explained the anemia. (I wasn’t getting enough iron because my stomach couldn’t properly absorb food.)

I was relieved to get a diagnosis with a dietary solution. Being diagnosed as celiac is a huge life change that takes time to fully absorb. It’s changing how I cook, socialize, and travel. My energy is back. I believe I may have more energy than ever before once my body is fully healed. It’s boggling to think that I have been eating food for (who knows how long) but not receiving full nutritional benefit from it.

But it’s making me crazy to live in a country that is so far behind the curve on gluten safety. Every time I go to the supermarket I find myself questioning whether a product may be safe. I have already accidentally “glutenized” myself several times; when I get glutenized, I turn into a depleted zombie.

Three million (or one in 133 Americans) are celiac, and 18 million are gluten-intolerant. That’s 7% of the population. How can anyone host a dinner party or Thanksgiving without reliable product labels? Will my guests be able to eat safely? Without labeling, who knows?

Europe, Brazil, Argentina, Canada, and Australia all have labeling laws that standardize what “gluten-free” labeling means so consumers can trust that a food is safe to eat.

American food producers can slap “gluten-free” on a label and there is no process for verifying that it’s true or the food is safe. And what does “gluten-free” mean? Other nations have set standards for a safe amount. (It’s technically impossible to create many products with zero gluten.)

In the absence of a definition, each manufacturer decides what it thinks is safe. Some vendors are more deliberately deceptive. In North Carolina, a man took regular bread and labeled it gluten-free, sickening dozens.

There are many hidden sources of gluten. Last week my friend Agnes invited me over and sweetly offered me a plate of gluten-free food: dates, goat cheese, with roasted nuts on top. But there was no label on the nuts and sometimes nuts are roasted with a seasoning mixture containing gluten. Ditto for any product with “natural flavorings” in the ingredients list. Sometimes they contain gluten, sometimes not. There are so many gotcha moments for a celiac: Oh, %@#$@#! That’s why I can’t get out of bed!

What’s the Hold-Up?

Congress charged the FDA in August 2006 with the responsibility of issuing a rule defining “gluten-free” for food labeling. Congress required the FDA to issue a final rule no later than August 2008. Nearly three years later, the FDA still has not acted.

By contrast, Brazil passed a law requiring that food manufacturers disclose whether a product contains gluten in 1992.

The FDA makes the excuse that it has spent years reviewing scientific debate what gluten-free means. By now Europe and many governments elsewhere have decided the limit is 20 ppm (parts per million).

The longer the FDA lags, food producers put gluten-free on labels and benefit from sales without investing in procedures that ensure safety.

A new group called 1 in 133 is organizing a gluten-free summit May 4 in Washington, DC to push the FDA into action during Celiac Awareness Month. The summit is the brainchild of two gluten-free activists, John Forberger, 30, a triathlete who has been to the hospital 17 times due to accidental glutening, and Jules Shepard, 40, author of The First Year: Celiac Disease and Living Gluten-Free. John and Jules originally met via Twitter and have done all their organizing via social media and phone.

Not Just Any gluten Labeling Law, a Good One

As currently proposed, the FDA would establish a scientific definition for “gluten-free” but would still be entirely voluntary for producers of food to use this designation and there would be no certification process.

Shepard says it may better to go back to Congress before the FDA acts to push them to issue a more meaningful rule requiring manufacturers to disclose if gluten is present in a product (as they are required to do for allergens like peanuts, wheat, and shellfish according to the Food Allergen Labeling and Consumer Protection Act of 2004). Shepard and her fellow advocates are organizing briefings with members of Congress for May 4.

One possible solution is getting barley and rye added to FALCPA so that all sources of gluten are included.

“If you were to poll people to ask people what they think this FDA labeling provision means,” says Shepard, “most people would think it would create a labeling law similar to what we have for allergens. I don’t think most people understand we are just setting a standard for ‘gluten-free’ that manufacturers can choose to use or not.”

“Every year new data comes out showing that celiac, gluten intolerance, and other medical conditions requiring a gluten-free diet are more widespread than previously believed. That alone is a reason to go back to Congress,” says Shepard.

“This is a public health issue that is going to get a lot more attention as numbers are recognized. We are hoping our initiative will spur on Congress to take such action, so that the end result will not just be some kind of gluten-free labeling regulations, but rather, good gluten-free labeling regulations.”

To show your support for gluten labeling laws, sign a petition at 1 in 133.

Tina Turbin

www.GlutenFreeHelp.Info

k.m.

April 17th and 18th – The Wyndham Hotel, Lisle, Illinois

Some of the events to look forward are two days of GF cooking demonstrations by acclaimed authors, chefs, and nutritionists; printed recipes for you to refer; and learning how to prepare each dish (with taste-testing, too!). Admission to the vendor fair is included in your Expo registration, and Gourmet Gluten Free lunch is provided as well as a gift bag of gluten-free goodies.

To find out more and sign up, check out the link below!  For questions, contact Jen Cafferty at jen@gfreelife.com or 847-217-1317.   Some tables are still available for vendors if you’d like to sample or sell your products. http://gfreelife.com

Tina Turbin

Uli Mana is a successful company with nothing but positive energy in every handmade product, founded by single mom Theresa Green. My L.A. and Florida gluten-free test group and I had the wonderful opportunity to test these delectable little morsels of yum. Each and every product has the capability to tease one’s taste buds and offers a smooth taste. They are a delicious treat for anyone needing a gluten-free chocolate fix. Who doesn’t have one of those cravings now and then, especially us women! Sorry men, I don’t mean to leave you out of this but there are just those times of the month- “Hey honey, don’t you dare touch MY Uli Mana.”

Theresa Green started her career with Nirvana Manna (renamed later Maca Manna) after expected success with a home recipe passed to a friend at the Natural Foods Expo 2005. Word spread, and she could only grow and expand to incorporating UliMana. Her made-up name is semi-Huna—a Polynesian and Hawaiian science practiced by the aboriginals of those regions. It means asking the goddess Uli, the “Goddess of Serenity,” for the blessings of life force, energy, and vibrant health—“mana.”

All the chocolates used are raw as well as all of her ingredients, offering the raw food community the opportunity to take advantage of the many health benefits of raw chocolate, which reduces blood pressure, contains antioxidants, relaxes muscles (due to the mineral content), and increases insulin activity.

Theresa’s initial products were all sweetened with raw honey, and she featured many Cacao mixes. Two years ago she developed new products as a result of introducing agave into her test kitchen. The result was new versions of truffles, such as Goji Cherry Truffles, Dark Cacao Truffles, and her to-die-for Truffle Butter.

The new truffles were an immediate hit. As Theresa explains, they were an “eat-now” food and did not require any mixing or processing by the consumer except the process of hand-to-the-mouth-and-enjoy. Sales soared.

The  manufacturing facility is generously supplied by Blue Ridge Food Ventures, founded by Advantage West, funded by the State of North Carolina to help business. She has access to storage space, a loading dock, shipping and receiving, and even legal and accounting advice. She credits much of her ease in the business’s evolution to the opportunities her state offers through this facility, stating she’s never needed to take out a loan or sell shares of the business.

With the incorporation of UliMana strategically placed on a positive astrological day, Theresa continues to hire only positive people with positive energy, and all products continue to be raw and made by hand. I asked her what we can expect in the coming future, and she openly said a rice syrup version of new delectables to cater to the needs of the macrobiotic consumer, who will be very pleased, she’s sure.

We testers are still raving about Uli Mana and all the handmade treats which passed our palates.

Tina Turbin

This food company is given a thumbs up and is HIGHLY recommended by my entire team here at www.GlutenFreeHelp.info

Upon a change in diet, various developmental disorders have been documented to lessen in some cases. Some of the disorders the symptoms for which were relieved are autism, attention deficit hyperactivity disorder (ADHD), attention deficit disorder (ADD), non-verbal learning disorder (NLD), and pervasive development disorder (PDD).

These studies which link gluten intolerance to autism and other child mental disorders have noted that gluten-sensitive children will also display physical symptoms such as bloating, frequent gas, constipation, diarrhea, dark shadows under the eyes, excessive sweating, and pale skin. These physical problems can clue parents into whether their autistic or ADHD child may have a gluten allergy.

So what can you do if you suspect that your child has a gluten allergy? Thankfully, a gluten allergy can be confirmed with a simple blood test. Also, gluten can also be eliminated from the diet and then the child observed for improvement. It is important to check with your doctor before significantly changing the child’s diet.

Tina Turbin

Recent research is now indicating that there may be a link between Autism, Attention Deficit Hyperactivity Disorder (ADHD) and other developmental and child psychiatric disorders and an allergy or sensitivity to gluten. Gluten is a protein found in barley, rye, and wheat, and it is estimated that millions of Americans have a sensitivity or allergy to it. Gluten intolerance can affect the entire body, leading to a variety of troubling physical as well as mental symptoms.

Upon a change in diet, various developmental disorders have been documented to lessen in some cases. Some of the disorders the symptoms for which were relieved are autism, attention deficit hyperactivity disorder (ADHD), attention deficit disorder (ADD), non-verbal learning disorder (NLD), and pervasive development disorder (PDD).

These studies which link gluten intolerance to autism and other child mental disorders have noted that gluten-sensitive children will also display physical symptoms such as bloating, frequent gas, constipation, diarrhea, dark shadows under the eyes, excessive sweating, and pale skin. These physical problems can clue parents into whether their autistic or ADHD child may have a gluten allergy.

So what can you do if you suspect that your child has a gluten allergy? Thankfully, a gluten allergy can be confirmed with a simple blood test. Also, gluten can also be eliminated from the diet and then the child observed for improvement. It is important to check with your doctor before significantly changing the child’s diet.

Tina Turbin

So how small is 10 mg? A dime weighs about 2,200 mg (2.2 g). Tricia Thompson, RD, a celiac disease authority, explains that a one-ounce slice of regular white bread has approximately 3,515 mg of gluten, or 351 times the maximum daily amount that’s safe for celiac children. That means even a crumb is too much!

Now, this doesn’t mean that you can cut a slice of bread into 350 little crumbs and feed your child one of them; even if your child’s diet is otherwise gluten-free, chances are good that he’s still getting some gluten daily. Regulations in most parts of the world allow a product to be labeled gluten-free if it contains up to 20 parts per million of gluten (equivalent to about 20 mg per kilo). Even a slice of gluten-free bread contains a little over 1/2 mg of gluten.

It can be a challenge saying no to your child when he wants “just a little” bit of a gluten-containing product, especially on special occasions. After all, that bite-size candy looks pretty small—how much gluten could it possibly contain? However, sticking to an entirely gluten-free diet is not only the best way, but the only way, to ensure your child’s gluten intake is at a safe level.

Tina Turbin

With this in mind, Dr. Ali Keshavarzian, vice chairman of medicine and gastroenterologist at Rush University Medical Center, has been looking into the effectiveness of mind/body techniques in the treatment of celiac disease.

Celiac patients who are enrolled into the celiac disease and mind/body study at Rush will be randomly assigned to two course assignments for a period of eight weeks. If you’d like to find out more information about the study or to enroll, you can contact Dr. Sunana Sohi at 312-942-1551 or Sunana_Sohi@rush.edu.

Tina Turbin