This gluten-free, raw bread recipe comes from David Minkoff. Enjoy with nut butter and jelly or mustard, turkey, and avocado, or in a tuna melt. Yummy!

INGREDIENTS:

Flaxseeds

Sesame seeds

Dried cranberries or cherries (optional)

Sunflower seeds (optional)

Salt, to taste

Cinnamon, to taste

DIRECTIONS:

1. Soak flaxseeds and sesame seeds (also dried cranberries or cherries) in water in a big bowl). (We don’t measure.) Sometimes we’ve added sunflower seeds.

2. Soak for 6-8 hrs in fridge or out.

3. Place in batches in a food processor with salt and cinnamon (we don’t measure) and grind until you achieve the consistency you like.

4. Then spread on dehydrator shelves.

5. Turn on dehydrator for 12 hrs.

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

I am often asked by my readers and radio show listeners how I manage to stay energized and stress-free with my busy work schedule. I’m not going to lie to you—it’s pretty tough. Over the years, I’ve figured out, though, that the secret to feeling good is taking care of yourself. I depend on a well-balanced diet, healthy supplements, and exercise to keep me going during the day. That’s why when I heard about gluten-free RelaxZen products, which are designed to promote emotional and physical well-being without drugs and caffeine, I knew I had to give them a try.

I tried both the Day and Night formulas, which are the two most popular RelaxZen products. RelaxZen Day contains herbs, vitamins (including Vitamins B6 and B12), and amino acids. This formula made it easier for me to concentrate on my work and kept me perky even in the late afternoons when I tend to slow down.

Since RelaxZen Day was such as success, I tried RelaxZen Night. I don’t suffer from any sleep problems, but after a busy day, it can be hard to unwind and get myself in “sleep mode.” I have been taking the Night formula as I get ready for bed and have found that I’m much more inclined to go straight to sleep, instead of thinking about the day that just passed and the next one to follow. I wake up feeling refreshed after a deep, peaceful sleep.

In an age where there are tons of caffeinated, sugar “energy drinks” to give people a quick buzz that later makes them crash, it’s refreshing to find a company like RelaxZen which gives its customers health and happiness-promoting products and does this without gluten. If you’re stressed out, need a pick-me-up, or are having trouble sleeping, I’d go the RelaxZen route and see what this company is capable of doing for you.

Tina Turbin

www.GlutenFreeHelp.info

k.m.

Resource:

RelaxZen: RelaxZen for Every Day http://www.relaxzenshots.com/daynight

Apple pie is a classic dessert, perfect for any special occasion or holiday. This gluten-free, grain-free version is made from raw ingredients and is dairy-free. Make sure to top it off with some delicious dairy-free Coconut Whipped “Cream.”

Step 1: Pecan Crumble (Prepare first.)

INGREDIENTS

1 ½ c pecans (pieces or whole)

2 tsp honey

1 ½ tbsp cinnamon

1 ½ tbsp carob powder

½ tbsp date sugar

DIRECTIONS

1. Grind ingredients in a food processor until finely textured, but don’t overgrind or else they’ll release too much moisture (about 15-2o seconds grinding depending on equipment).

2. On a Teflex dehydrator sheet, lay out the mixture so that it is as thin and evenly spaced as possible.

3. Dehydrate for 4-5 hours.

4. Reserve crumbles for later use.

Step 2: Apple Piece Sauce

INGREDIENTS

½ tsp clove, ground

2 tsp cinnamon

¼ tsp allspice

2 tsp vanilla extract

½ c cashews, soaked 3 hrs

1 tsp orange peel, fresh or dried (You can find it dried in spice sections of most gourmet markets.)

¼ tsp cardamom

¼ c currants (or raisins)

¾ c water

1tbsp agave (or date paste)

½ tsp salt

DIRECTIONS

1. Using a very high-powered blender, blend all of the above until very smooth.

2. Keep the mixture reserved in the blender for later use.

Step 3: Coconut Whipped “Cream” (Prepare third.)

INGREDIENTS

3 medium young Thai coconuts, meat only (3/4 to 1 c meat total)

½ c coconut oil, firm

1/8 c agave

2 tbsp vanilla extract

1/4 tsp salt

DIRECTIONS

1. Blend all the ingredients in a high-powered blender until very smooth.

2. Place into a storage container and refrigerate for later use. (Stays good for up to 3 weeks.)

Step Four: Apple Filling (Prepare last.)

INGREDIENTS

4 medium apples, cored and cut into large pieces (optional: soaked in Kahlua or rum)

½ tsp sea salt (brings out the sweetness)

1 tbsp lemon juice

DIRECTIONS

Just before serving, pulse the ingredients listed above a few times in your food processor just to roughly chop the apple pieces to a chunky consistency.

Step Five: Apple Pie Assembly

1. Re-blend the apple pie sauce on a continuous run for 1-1 ½ min. to warm the mixture.

2. While blending, in a serving casserole dish (1-c size) or large ramekin, place the pulsed apple filling leaving about an inch from the top for the crumble.

3. Spoon 2-3 tbsp of the crumble over the apple.

4. Add a dollop of the Coconut Whipped “Cream” over the center of the crumble.

5. Garnish the dish with some chopped fresh mint or some nutmeg!

Enjoy!

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

According to a news article on Medscape Today, the incidence of celiac disease (CD) has markedly increased over the past three decades, by even as much as four times, and studies are showing the incidence may actually be higher than 1% of the population, which is the current estimate.

According to Medscape, the Mayo Clinic has confirmed increase in CD incidence, which was reported in Discovery’s Edge, the Mayo Clinic’s research magazine. Joseph Murray, MD, and colleagues analyzed stored blood samples from Air Force recruits in the early 1950s for gluten antibodies. With approximately 1% of today’s population celiac, it was assumed that 1% would be positive; it turns out the number of positive results was far smaller, indicating that CD was “rare” in the early 1950s, according to Dr. Murray.

Dr. Murray and his colleagues compared their results with two more recently collected sets from Olmsted County, Minnesota, with the conclusion that, according to Medscape, “CD is roughly 4 times more common now than in the 1950s.” Dr. Murray says that the increase has affected young and old people and suspects the marked increase is due to a pervasive change “from the environmental perspective.”

As alarming as the statistics are regarding the increasing rate of CD, celiac expert Dr. Ludvigsson, MD, of the Karolinska Institute and Orebro University Hospital in Sweden, tells Medscape that the methods of diagnosing celiac disease are improving. For those who test positive for the disease, the only method of treatment is a gluten-free diet, a simple and effective treatment, although it can require some challenging lifestyle adjustments. In the future, we may see other treatments such as gluten-digesting enzymes or even the genetic modification of the structure of gluten in wheat so that it will not generate an autoimmune reaction in celiac patients.

Tina Turbin

www.GlutenFreeHelp.info

k.m.

Resource:

Medscape Today: Celiac Disease Diagnosis Up 4-Fold Worldwide

http://www.medscape.com/viewarticle/726127

Just because a grain is supposed to be “naturally” gluten-free, doesn’t mean that it is!

Gluten is a protein found in the grains wheat, barley, and rye, and is inherently lacking in grains such as oats, buckwheat, quinoa, millet, soy, sorghum, flaxseed, rice, and amaranth seed. However, a study tested 22 of these “naturally” gluten-free grains, and 7 of them had a gluten amount higher than 20 ppm, which would disqualify it from being labeled as gluten-free under the proposed FDA guidelines. One type of soy flour tested had nearly 3,000 ppm of gluten, two millet flour products had an average of between 305-327 ppm, and the sorghum flour had a mean average of 234 ppm. Four of those seven products didn’t have allergen advisory statements.

Why is this? Most likely due to cross-contamination during processing and because companies aren’t testing their final products for gluten.

According to Dr. Mercola of http://mercola.com, several autoimmune disorders, not just celiac disease, can be “significantly improved by avoiding grains,” and eliminating grains from your diet can also decrease your risk of heart disease, high cholesterol, Type 2 Diabetes, and cancer.

This is due to the fact that, as Dr. Mercola explains, “grains and sugars are inherently pro-inflammatory and will worsen any condition that has chronic inflammation at its root – and not just inflammation in your gut, but anywhere in your body.” In his experience, about 75-80% of all people benefitted from going grain-free.

If you decide to continue eating inherently gluten-free grains, look for grain products that are certified gluten-free by such organizations as the Gluten-Free Certification Organization (GFCO).

Tina Turbin

www.GlutenFreeHelp.info

k.m.

Resource:

Mercola.com: Beware: ‘Gluten-Free’ Foods are Often Contaminated http://articles.mercola.com/sites/articles/archive/2010/08/03/glutenfree-foods-are-often-contaminated.aspx

Dr. Wakefield’s work has been discredited over the past several years, and ten of the eleven doctors who were involved in the study have removed their names from it. The Sunday Times reports that Dr. Wakefield “changed and misreported results” in his research, according to “confidential” medical documents and interview with witnesses.

Dr. Wakefield’s study was published in February 1998 in The Lancet medical journal, causing widespread concern among parents that the MMR vaccine—for measles, mumps, and rubella—was linked to autism. According to The Sunday Times, the impact of the article was “extraordinary,” with vaccination rates decreasing from 92% to less than 80%, while “herd immunity” from measles occurs when 95% of the population has been vaccinated.

After a British journalist, Brian Deer, published the results of his investigation calling Wakefield’s study an “elaborate fraud,” Wakefield denied these allegations as false in an interview on CNN with Anderson Cooper. Wakefield continues to stand by his findings, saying that the results have been replicated in studies in five other countries and that Deer has received financial support from a pharmaceutical company. Check out the link below to see the interview yourself.

CNN Video Clip

Tina Turbin

www.GlutenFreeHelp.info

b.a.

According to the Canadian Celiac Association, DH is “a blistering, intensely itchy skin rash.” It’s usually symmetrical in shape and is most commonly located on the elbows, knees, buttocks, and upper back. According to the American Osteopathic College of Dermatology (AOCD), people can experience the rash on other parts of the body and severity can vary.

Celiac patients with DH also often experience mild or no gastrointestinal issues, although villous atrophy (damage to the villi of the lining in the small intestine) will most often be present.

The AOCD describes the basic DH cycle, which usually consists of a burning feeling on the affected area, followed by water blisters which tend to get scratched off, followed by scabbing and healing, which takes one to two weeks, then a new outbreak of these bumps or blisters. According to the AOCD, “DH is a lifelong condition, but remission may occur in 10 to 20 percent of patients.”

For a diagnosis, usually a skin biopsy is performed and sometimes some blood testing. And the treatment? The gluten-free diet, of course, although drug options are also available to suppress symptoms.

With an increase in awareness about DH among the public as well as in the medical community, we can look forward to a higher diagnosis rate and better long-term health among celiacs.

Tina Turbin
www.GlutenFreeHelp.info

b.a.

Dermatitis Herpetiformis (DH) is “a blistering, intensely itchy skin rash.” It’s usually symmetrical in shape and is most commonly located on the elbows, knees, buttocks, and upper back. People can experience the rash on other parts of the body, and severity of symptoms can vary.

I unfortunately not only have celiac disease but also have DH. Staying off of gluten really is the only lasting solution for DH. I do my best to stay away from gluten but with a busy life and sometimes eating on the go I occasionally consume gluten unknowingly.

Recently I had a DH outbreak that was probably one of the worst I have ever had. Many small patches all over my back and one right in the middle of my chest. No only was it embarrassing but also extremely uncomfortable.

I knew I needed to find a solution for future if I ever accidently consumed gluten. I first tried using cortisol cream for the itching. It did help a little with the pain but it didn’t help the blisters go away. A few of the blisters opened up and were extremely painful so I thought to put Neosporin on them. It once again helped with the pain but they were not going away.

At this point I was stuck to wearing very covering clothes and putting band aids over the open blisters. Being only 22 years old this was even more devastating. I had to turn down social events due to the DH.

I did some research and my mother, Tina Turbin, put out a message on the celiac listserv to see if we could come up with any solutions. The feedback we got was absolutely amazing. So many people had the same problem as me and had solutions. I felt a sense of relief.

I decided to get a prescription for Dapsone seeing as it seamed to me to be the best fit. Although Dapsone is a very strong drug and should be used sparingly I figured it was the perfect match for me because it is quick acting and I don’t eat gluten purposely ever so I knew I wouldn’t have to use it often at all. I like to keep things natural as much as possible in my life so this was important for me.

I got my little jar of Dapsone cream and followed the directions exactly. Two times a day I applied a thin layer to the areas of the DH outbreak.  Not only did it relieve the pain but within 3 days of using it I saw a huge change in the appearance of the DH. I only used it for at total of 5 days because I wanted my body to be able to fight the DH on its own as much as possible. The DH is almost gone now and I am not getting any more outbreaks whereas before it was as if it was spreading all over me.

I know there are many people with Celiac disease who have DH. I hope my story helps you or someone you know. I am going to go eat some gluten free cake now!

Miranda Jade Turbin

http://www.GlutenFreeHelp.info

With regard to genetics, the CCA points out that more than 97% of celiac patients have the genetic markers HLA DQ2 and/or HLA DQ8. Celiac disease is now known to be a hereditary disease. The CCA tells us that “first-degree and to a lesser extent second-degree relatives are at higher risk of having unrecognized celiac disease.”

Next, is the environmental “trigger,” as Dr. Alessio Fasano, professor of pediatrics, medicine and physiology at the Center for Celiac Research at the University of Maryland School of Medicine, calls it. This is gluten, a protein found in wheat, barley, and rye.

According to the Canadian Celiac Association, sometimes severe physical stressors can also trigger the immunologic reaction to gluten that is characteristic to celiac disease. Such sources of stress include pregnancy, infection, surgery, or even severe emotional stress.

In his article, “Surprises from Celiac Disease,” published in Scientific American, Dr. Fasano describes a different triad of factors involved in the pathogenesis of the disease. The first two factors are the ‘’trigger” of gluten, which sets off the immune response, and the genetic predisposition, as previously described. Fasano proposes that “other genes are likely to be involved as well, but these additional culprits may differ from person to person.”

The third factor, according to Fasano’s research is an “unusually permeable gut.” Fasano’s research regarding this third factor of pathogenesis offers hope of new prevention and treatment methods. He says, “Treatments that reduced leakiness could potentially ease not only celiac disease but also other autoimmune disorders involving unusually permeable intestines.”

This research into the leaky gut of celiacs can explain a question that has been perplexing researchers regarding the disease’s pathogenesis: Why do some people not develop celiac disease until later in life? According to Dr. Fasano, this issue could be associated with the microbes in the digestive tract. Should this prove true, we may be able to prevent or treat celiac disease with probiotics.

Miranda Jade Turbin

www.GlutenFreeHelp.info

b.a.

After mom Betty Lou Carrier read Sugar Blues by William Dufty and took to heart the book’s preaching that “sugar causes disease,” her life took a turn.  Little did she know that her newfound commitment to eliminating sugar from her family’s diet would end up with a 104,000 square -foot facility, 80 full-time staff, and the opportunity to work side by side with her two sons.

It all began with some experimentation in the kitchen, as Betty Lou sought to make sugar-free treats for her kids to take to school. She had never created recipes before, but after throwing some ingredients together, she found that she had created a delicious treat, loved by kids and grown-ups alike. Now the company offers a wide array of not only sugar-free but also various dairy-free, lactose-free, vegan, and gluten-free foods.  They recently came out with a new gluten-free protein bar, which comes in four flavors.

What Betty Lou first created in her kitchen was the forerunner of her company’s most popular item, Betty Lou’s Nut Butter Balls, which are gluten-free and come in a variety of flavors, including Peanut Butter, Almond Butter, Coconut, Cashew, Spirulina, and more, with an average of 9.15 grams of protein packed in each 1.4-oz. one. Their current ball shape comes from Betty’s Lou’s original use of an ice cream scoop to shape the treats before rolling them by hand with nuts.

Another high-quality gluten-free product Betty Lou’s offers is Low Glycemic Designer Protein Shakes, which are offer 20 grams of protein per serving. The shakes are free of lactose, gluten, sugar, soy, and hormones, with the protein source being milk and rice proteins. The shakes are high in fiber and sugar, contain vitamins and minerals, and are made with a digestive enzyme and probiotic blend. The three flavors of Chocolate, Vanilla, and Orange Cream mix instantly in water. Such a product is valuable for gluten- or lactose-free athletes looking for a protein boost or as a meal replacement shake for people looking to manage their weight.

The most recent release by Betty Lou’s is the Organic Just Great Stuff Bars, which come in four flavors, Organic Superberry Acai, Fruit & Veggie, Chocolate Dream Greens, and Cacao Acai Bar. The bars are certified organic, full of antioxidants, vegan, and gluten-free with protein supplied from organic rice protein and cashews. The bars are also rich in antioxidants; the Organic Cacao Acai Bar has an ORAC Antioxidant value of 34,100, as tested by the credible laboratory Brunswick Labs.  The ingredients are also unique and nutritious. For instance, the Chocolate Dream Greens Bar has “organic freeze-dried spinach, sprouted broccoli, kale and carrot, and whole foods like bananas, raisins, dates and cashews,” according to Betty Lou’s website.

According to Betty Lou’s son John, the facility is thoroughly washed out between every production as well as tested often for gluten content. Betty Lou’s is proud to create top-of-the-line “private label” products for doctors, nutritionists, and other companies by utilizing their team of scientists and researchers. John said that two of the private label products they created were named in the Top 5 Best Bars in Food Engineering Magazine.  According to John, in their latest third party audit of their facility, which was conducted to check their “good manufacturing” practices and procedures, resulted in a rating of 97%– the “Best in the Food Industry.”

“We go all out to keep our consumers safe, while enjoying a delicious, gluten-free performance snack from Betty Lou’s,” John says.

As awareness about gluten and celiac disease increases, more and more food companies are committing themselves to serving the gluten-free community. Betty Lou’s, Inc. stands out as one of these companies, which with its variety of gluten-free, nutritious snacks, has made living gluten-free easier for the gluten-free community.

Tina Turbin

www.GlutenFreeHelp.info

k.m.

Resources:

Betty Lou’s, Inc. http://www.bettylousinc.com