Try this really yummy shrimp recipe using Cajun Choice seasoning. It is so good for dinner, for appetizers or just on a salad for a light lunch! Try also with yummy veggies.

Ingredients:

1 Cajun shrimp seasoning packet

Approximately 24 precooked medium sized shrimp

1/3-1/2 butter stick

1/3-1/2 lemon juiced

Directions:

Put all shrimp in a pan on a low-medium heat (if your shrimp are frozen be sure to run room temperature water over them before you cook them to be sure they are defrosted)

Add whole packet of Cajun Choice Shrimp seasoning evenly on top of the shrimp.

Cut butter into small pieces and add directly into pan.

Once butter is all melted stir shrimp, seasoning and butter all together.

Add lemon to mixture.

Stir some more to make sure lemon is all over shrimp.

Cook for about 2 more min and serve.

Serves 2 as a main course or 4 as an appetizer.

Miranda Jade

www.GlutenFreeHelp.Info

k.m.

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.

Miranda Jade
http://www.GlutenFreeHelp.info
b.a.

It’s been over two years since I finally found out what was destroying my body from the inside out. I had a history of stomach problems and when my symptoms became bad enough to feel justified going to the doctor, was told that I had gastritis, which is essentially an enflamed stomach lining. Antacid medications were prescribed and I was sent on my way. The medications seemed to work at first, but eventually my symptoms came back. Each time my “gastritis” came back, it was worse than the time before. I felt bloated, my head hurt, I was nauseous, and my insides felt like they were on fire. My skin also reacted by producing patches of red, itchy, flakiness. Around 2003, the symptoms began to include mind­crushing migraines. To combat the migraines, a neurologist put me on an anti­seizure medication and told me to stop eating yogurt, bananas, chocolate, and to eliminate caffeine from my diet. I did as I was told but my stomach problems and migraines continued.

By the Spring of 2006 my health had deteriorated to the point that my body finally had enough. What felt like another attack of “gastritis” quickly evolved into fever, and sharp, stabbing pains on the right side of my abdomen. I ate antacids like candy to no avail, and had to sleep sitting up otherwise I’d wake up choking on stomach acid. I was admitted into the ER and went through a battery of tests, which indicated inflammation in my stomach (a shocker!) and small intestines. They attributed it to gas, gave me yet another script of antacid medication and sent me on my way. The medications didn’t work at all and I continued to get worse.

By June of 2006 I began to lose weight. In addition to the pain, headaches, nausea, and bloating, I began to experience new and disturbing symptoms. I could no longer look at computer screens without feeling dizzy, and everything that moved produced a visual tail. I started to feel like I was losing my mind, or tripping on some kind of hallucinogen.

Food began to scare me, since many things I ate made my symptoms worse. In the course of three months I dropped from an unhealthy 212 pounds to 165 pounds. I still sought out the help of doctors, now mainly gastroenterologists, who once again put me through a variety of tests. I had an MRI, CAT scan, at least 20 different blood tests, an endoscopy, a colonoscopy, parasite tests, and neurological tests.

Nothing produced answers. Frustrated physicians began to blame me for my symptoms, telling me that I needed to seek the help of a psychiatrist or a counselor. There was nothing more disheartening to be told that all your physical symptoms are in your head, that the pain and discomfort you are feeling are not real. I’ve got to admit that I did a lot of praying during those months.

By the end of October 2006 I began to experience excruciating pain when I had a bowel movement, which was often accompanied by fresh blood. I again returned to the hospital, only to have physicians shove their fingers in my anus, which was extremely painful due to my rectal tearing, as well as a bit embarrassing as I’m sure those of you who’ve had the same procedure know, and told that there was nothing wrong with me. It wasn’t until I brought in a picture of my toilet bowl filled with blood did my gastroenterologist begin to explore possible dietary causes of my symptoms. One of which was a test for gluten­ antibodies. I asked him why and he informed me that I may have something called Celiac Disease. Celiac Disease, he said, was an auto­immune condition created by the body’s inability to digest gluten. Gluten was a protein found in wheat, barley, rye, and possibly oats.

Although my test came back “inconclusive,” I decided to try and avoid eating gluten anyway. What could I lose? I was desperate. I had taken every medication given to me, as well as put myself through a variety of herbal dietary detoxification regimens, and stupidly enough, even fasted. Nothing helped. However when I eliminated gluten, I quickly noticed results. Within three days my rectal bleedingstopped, and in a few weeks I was having pain­free bowel movements! However, gluten had taken its toll on me. When I visited my mother for Christmas of 2006, she began to cry as soon as she saw me. The last time she had seen me I was over 200 pounds, so seeing me at 145 pounds must have been quite a shock! We cried together and I told her not to worry, because I felt that I had finally found out what was killing me. As I avoided gluten my health began to slowly improve.

Once I started researching gluten and Celiac Disease, I found that my negative physiological reactions to non­gluten foods were caused by a condition called “leaky­gut syndrome.” In people with Celiac Disease, gluten creates an auto­immune condition where the body begins to attack the villi (hair­like structures lining the intestines used for moving food particles and facilitating the absorption of nutrients), eventually flattening them. As conditions become worse, the intestines become severely inflamed and eventually begin to tear and create fissures. My intestines had been so damaged by my disease, that large, undigested food particles began seeping through the cracks in my intestinal walls into my blood stream. Once there they were attacked by my immune system and labeled as “intruders.” If you don’t know how the immune system works, once it identifies something as an enemy, that information is communicated to the rest of the body. The result was that I began to have allergic reactions to many of the things I ate, but especially nuts, seeds, and dairy products.

Severely damaged intestines also produce neurological conditions. Not only did I have a hard time looking at computer screens, something of a liability when in graduate school, but when I closed my eyes I saw what looked like strobe­lights flashing in my peripherals. Stores with a lot of visual congestion, like bookstores, made me dizzy. I was also seeing trails. When I moved my arms, even slowly, a visible trail resulted. It was worse with cars, birds, and anything else that moves. But worse than all of that was

the fogginess I felt in my mind. It was so hard to concentrate on anything that I suffered chronic headaches from the strain of trying to focus my attention. To sum it all up, it completely SUCKED!!!

It’s been over two years of healing now and I’m still not feeling as good as I did before I became ill. Some days are much better than others, but in general I always feel a little bit off. However, I feel unbelievably better than I did when things were at their worse, so I’m extremely grateful. I’m sure it took many years to have led to how sick I became, so it will most likely take quite a while to repair the damages. I eventually accepted the reality that there was no magic pill to make me instantly better. I realized that the rest of my life would be somewhat of a dietary challenge, especially when it comes to traveling. But as some wise person once said, what doesn’t kill you makes you stronger. I’m sure as new gluten­free products are introduced and awareness of Celiac Disease increases, living with dietary restrictions such as mine will get easier and easier. I just hope that I’m able to help as many people as I can have an easier time adjusting to gluten­free living.

­Travis Sky Ingersoll

Great Resources and Links:

Check out my Gluten Free Cooking Blog. It has tons of useful information, recipes, product sampling, restaurant reviews, and tips to living a gluten free life. And it’s FREE!

http://www.travsgoneglutenfree.blogspot.com

Here’s my ever-growing list of used and approved Gluten Free cookbooks, GF products, and related products:

Trav’s Gone Gluten Free’s Amazon Store

Helping Hands Books is a social venture aimed at contributing to youth development:

http://www.helpinghandsbookstores.com

Miranda Jade

GlutenFreeHelp.info

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

Miranda Jade
http://www.GlutenFreeHelp.info

b.a.

You can order a copy of the Winter print edition of the Journal of Gluten Sensitivity to read my article, “U.S. Has Yet to Define ‘Gluten-Free’ for Food Labels,” in which I take up the critical subject of the FDA’s gluten-free labeling regulations.

The Journal of Gluten Sensitivity is a print and online quarterly newsletter co-edited by the founder of Celiac.com, Scott Adams. It publishes articles geared toward those on the gluten-free diet for reasons of celiac disease, gluten intolerance, as well as wheat allergies, keeping readers up-to-date on the latest scientific research and developments in the gluten-free arena. I am honored to have my article included in its Winter publication.

Check out the link below to subscribe to the newsletter:

http://www.glutenfreemall.com/catalog/journal-gluten-sensitivity-celiaccom-paper-edition-online-edition-year-subscriptionissues-celiac-disease-newsletters-p-469.html

Tina Turbin
www.GlutenFreeHelp.info

b.a.

The spirit of the giving season, I want to bring your attention to a fundraiser I’m helping promote this week for a great gluten-free cause. This week only, giving just $2 of your hard-earned money will go toward providing scholarships for children to attend a gluten-free summer camp hosted by the Celiac Disease Foundation (CDF) next summer in Southern California.

But this week, donating $2 doesn’t mean you’re just donating $2…This week through Sunday, December 25, Gluten-Free Saver has partnered with Van’s Natural Foods to raise money to send children to next summer’s CDF-sponsored summer camp, and Van’s is matching all donations up to $1,000! The goal is to raise $2,000 – and when you donate $2, you’re really contributing $4. You can read more about the fundraiser here: www.glutenfreesaver.com.

The summer camp will be held in San Bernardino in Southern California from July 30 to August 3, 2012, and it’s open to all 7-15 year old gluten intolerant and gluten-sensitive children – not just those diagnosed with celiac disease.

Sure, receiving gifts this time of year is always fun, but the feeling of knowing that your generous donation of just $2 can bring a tremendous amount of joy to a young child… well, now that’s priceless.

Please help reach the goal of donating $2,000 to the Celiac Disease Foundation this week. Every $2 helps. YES! I want to help send a child to a gluten-free summer camp and donate $2 right now!

P.S. 100% of all donations will go directly to CDF.

P.P.S. If you’re feeling extra generous this holiday season, you aren’t limited to donating just $2 – you can give as much money as your heart desires!

Miranda Jade

GlutenFreeHelp.info

     With celiac disease awareness on the rise, more and more companies, such as Hope Paige, are coming out with useful products for the celiac community.

     Hope Paige is not an ordinary medical bracelet company. Whether you want a waterproof bracelet, one with charms, one to wear to work, or one to go with your wedding dress, this is the company for you. Unlike most medial bracelets I have seen, Hope Paige bracelets are unique accessories offering a wide range of sizes and prices. They offer items for all ages.

     You may be thinking, “Why would I need a medical bracelet if I’m celiac, gluten-sensitive or have a dairy allergy?” You would be surprised at how many drugs these days have gluten, dairy, etc. in them. If something were to happen to you (or your child or other loved one) requiring immediate medical care, you most likely wouldn’t have the time or be in the condition to express your needs. This could be detrimental to any celiac’s health.

     On a lighter note, another beneficial purpose for these bracelets is keeping children gluten-free in non-emergency situations. When gluten-free children go on field trips, over to friends’ houses, etc., parents may rely on the additional backup from these bracelets to keep others properly informed. Allowing your kids to pick out their own style of bracelet is a lot of fun, and there is an easy engraving process on the site.

     Although GlutenFreeHelp.info is mainly for celiacs and those who live a gluten-free lifestyle, I know that many of our readers have other allergies or know people who do. Hope Paige can engrave any allergy on their medical bracelets. Whether you have an allergy to wheat, peanuts, penicillin or aspirin, Hope Paige will make you feel fashionable and safer “wearing your allergy.”

     Approximately 30,000 people a year in the U.S. are rushed to the hospital due to a food allergy. Spread the word of getting tested for celiac disease, and make sure if you or anyone you know has an intolerance or sensitivity to gluten that you order one of these medical bracelets. It’s amazing how something so small can save a life.

     With the holidays right around the corner these would make great gifts for your friends and loved ones. The variety of styles available enables these bracelets to be a fashion accessory for those with a more discriminating taste.

Check out the Hope Paige website to see all the fun designs here.

Miranda Jade

www.Glutenfreehelp.info

For celiac patients and gluten-sensitive individuals, staying gluten-free is a health matter. Celiac disease, an autoimmune reaction triggered by gluten, a protein found in wheat, barley, and rye, can have devastating effects when untreated, leading to a variety of symptoms and conditions such as migraine headaches, malnutrition, gastrointestinal problems, early menopause, and infertility. Even exposure to the slightest amount of gluten can cause serious health effects.

With the estimated three million Americans with celiac disease and six percent of Americans with a food sensitivity to gluten, which can cause a variety of symptoms similar to those of celiac disease, it’s no surprise that the gluten-free sector of the food industry has boomed. However, despite the fact that gluten-free foods represent the fastest growing food industry in the United States, the FDA has yet to establish gluten-free labeling guidelines, so that so-called “gluten-free” foods may actually contain dangerous levels of gluten for celiac patients. Without labeling standards, celiac patients need to be particularly avid about staying in the know about which food products are safe and which ones to avoid. A user-friendly gluten-free test can empower celiac patients with a method to test their food for themselves at home or while dining out at restaurants, on vacation, or in another person’s home.

According to GlutenTox Home’s website, the GlutenTox Home test kit can detect gluten at 20 ppm (parts per million), the general standard used for calling food “gluten-free.” The test can also be made to detect as little as 5 ppm of gluten for individuals who need to follow a stricter diet. The home test kit makes use of a new antibody called G12, which was developed to recognize gluten, helping the tester to avoid accidental ingestion of the protein in their food.

The GlutenTox Home kit is user-friendly and can be conveniently in one’s own kitchen or elsewhere. Results will appear within 10 minutes, but can appear within as few as two minutes. The product’s website contains a helpful video demonstrating how to use the test. As a children’s author, I’m often on-the-go or traveling, with little time to spare, and GlutenTox’s Home test kit more than satisfies my needs. On my latest European Book Tour, I discovered the kit and used it many times over the course of my travels. For individuals who are particularly sensitive to gluten or who travel or dine out, GlutenTox’s Home kit is certainly worth a try.

Tina Turbin

Resources:

GlutenTox Home: Product http://glutentoxhome.com/en/product.html

University of Maryland School of Medicine: University of Maryland School of Medicine Researchers Identify Key Pathogenic Differences Between Celiac Disease & Gluten Sensitivity http://somvweb.som.umaryland.edu/absolutenm/templates/?a=1474

In my work as an author, researcher, and gluten-free advocate, I strive to raise awareness for celiac disease and gluten intolerance because I know that with increased awareness will come more research, more correct diagnoses, and perhaps better treatment options. Illustrating this point, studies on the genetic links to celiac disease is leading to more research which may lead to new and more effective ways to treat the disease, an exciting prospect for celiacs who may want to enjoy some gluten now and then.

Celiac disease, an autoimmune disease which is caused by an allergic reaction to gluten, a protein found in wheat, rye, and barley, affects about 1% of the population and 3 million Americans. The disease attacks the villi,the finger-like structure which line the small intestine, leading to stomach troubles and malabsorption of nutrients. Left untreated, it can cause severe health conditions and complications such as anemia, osteoporosis, miscarriage, and even cancer.

David van Heel, a gastrointestinal genetics professor at Barts and The London School of Medicine and Dentistry, headed a group of researchers from around the world who studied the genetic maps of more than 9,400 celiacs.

According to Celiac.com, British researchers have found what they term “substantial” evidence that the genes which are connected with celiac disease are also linked to other autoimmune disease such as rheumatoid arthritis. As a result, scientists are able to understand how the genetic risk factors for the disease operate—by changing the number of immune system genes that cells make. Furthermore, it is now understood that there are “hundreds” of genetic risk factors, which means that scientists should be able to “have a good guess at nearly half of the genetic risk at present,” van Heel wrote in the Nature Genetics journal in his published study.

Why is that only 3% of celiac Americans have been properly diagnosed? It’s likely that they or their doctors haven’t even heard of the disease. Research on celiac disease in the U.S. depends completely on the generosity of benefactors for its funding. Without charitable donations, there would be no way to continue this research and the efforts to raise awareness. Out of the estimated fifty autoimmune diseases that have been discovered by doctors, it is the only one for which research isn’t supported by the U.S. government.

I spent years running in circles with doctors who had no clue as to the cause of my painful symptoms, which finally drove me to research my symptoms on my own. I’m grateful to have been properly diagnosed, but managing the gluten-free diet can be a challenge. The prospect of a pill to offset genetic factors will appeal to many celiacs like myself. Although the treatment for celiac disease is simple, it calls for a lot of work and can be disheartening at times, requiring a total lifestyle change and a lot of homecooking.

With this genetic research in the area of celiac disease, we can look forward to more research, more awareness, and perhaps another treatment option. Meanwhile, it’s best to keep doing our parts to raise awareness and funds for research.

Tina Turbin

www.GlutenFreeHelp.Info

k.m.