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.

I like to make these at barbecues and in place of French fries as a healthier alternative. They are gluten-free and grain-free. They also make a great side dish.

INGREDIENTS:

½ c orange juice

¼ c oil

(optional) ½ tsp of:

ground ginger

garlic

salt

pepper

Cayenne pepper to taste (optional)

DIRECTIONS:

1. Preheat oven to 450 degrees.

2. Combine orange juice and oil and reduce by simmering over the stove.

3. Add seasonings.

4. Thicken over the stove. Add cayenne pepper if you’d like.

5. Cut sweet potatoes into “fries.”

6. Bake approx. 25 mins on a greased dish. Toss halfway through with ingredients.

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

What a delicious springtime treat! This recipe comes from Laura Waldo, author of the blog, Living Gluten and Grain Free (http://ourplacelivingglutenfree.blogspot.com). Make some extra strawberry filling and serve it as a parfait, topped with whipped cream and some fresh strawberry slices, in stylish glasses.

Serve it for dessert after having this amazing recipe! Flank Steak with Chimichurri sauce

Strawberry Filling

INGREDIENTS:

2 c fresh organic strawberries, tops removed, sliced

1 c raw cashews

2 tbsp gluten-free vanilla extract

½ c raw honey

1 pinch sea salt

1 c coconut oil, melted

DIRECTIONS:

1. Place all ingredients into a blender in the order listed and blend until smooth and creamy (approximately 3 mins).

2. Carefully pour into your favorite cooked pie crust and refrigerate for at least 3 hours before serving.

Laura’s Favorite Grain-Free Crust

Laura’s favorite grain-free crust was developed by Dr. Bruce Fife. She says this fast and easy pie crust doesn’t require a mixer or food processor and makes a perfect 9-inch pie shell.

INGREDIENTS

½ c sifted coconut flour

½ c almond flour

2 eggs

½ teaspoon raw honey (optional)

¼ c butter, melted

¼ tsp sea salt

DIRECTIONS

1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, whip the eggs.

3. Add all other ingredients and mix until well-incorporated.

4. Using your hands, press dough into a 9-inch pie plate forming a crust.

5. Pierce pie shell all over with a fork, or use pie weights if desired.

6. Bake 15 mins, until the edges start to brown.

7. Remove from oven and cool.

Thanks again to Laura Waldo, author of the blog,

http://ourplacelivingglutenfree.blogspot.com

Tina Turbin

www.GlutenFreeHelp.info

k.m.

For a fun family night make hamburgers and it is a treat for the whole family! Make them as spicy as you like.

INGREDIENTS:

Enough ground beef for 4 medium sized hamburgers.

1/4 onion chopped up very small.

2-3 tbs (depending on how spicy you like your food) Cajun Choice blackening spice.

DIRECTIONS:

Put all meat into a mixing bowl (make sure your meat isn’t frozen at all!)

Add onion and mix well.

Add all of the Cajun choice blacking seasoning and mix well.

Divide the meat evenly and make 4 round burgers. Make sure burgers aren’t too thick or else you will have a hard time cooking them. When you cook burgers they get thicker naturally so you can make them pretty thin.

Heat in a pan over medium heat about 1tbs olive oil.

Once oil is warm add all hamburgers.

Cook for 2 min on medium heat on 1st side.

Flip all burgers onto the other side and cook on medium heat for another 2 min.

After this turn your heat down to low and let the burgers cook through.

Cooking the burgers on high on both sides will trap in the flavor and make your burgers juicier.

If you are really into spicy food like me you can sprinkle some more of the blackening spice on top of the burger after you flip it onto its second side.

Depending on how thick your burger is and how you like your meat (medium, medium rare, etc) the time will vary.

If  you are new to cooking and aren’t sure take one of the burgers off onto a plate or cutting board and cut into it from the center to one of the sides. this way you can check to see how pink it is in the inside.

Make sure all your burgers are the same thickness so they cook evenly.

Tina Turbin

www.GlutenFreeHelp.Info

k.m.

A salad staple in my family, balsamic and oil dressings are easy to make and good for you too. Try with this amazing lamb chop recipe for the main course

INGREDIENTS:

1 sprig fresh oregano

1 sprig fresh thyme

1 c olive oil

¼ c balsamic (or red wine) vinegar

DIRECTIONS:

Combine and enjoy.

Tina Turbin

www.GlutenFreeHelp.info

k.m.

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.

Chocolate Piping

I made shapes of hearts and ovals but really any shape can be made.  These gluten-free, soy-free chocolate “designs” can be used on tops of cupcakes, cakes, served with a cup of cappuccino or with a small bowl of fruit for a classy dessert.

Make sure you make the piping thick enough.

INGREDIENTS and SUPPLIES

1. ½ package (5 oz.) of Enjoy Life Semi-sweet Chocolate Chips

2. Parchment triangles

DIRECTIONS

1. Place chocolate in pan on low heat and stir with a wooden spoon constantly or place in a Pyrex cup in microwave for 30 seconds at a time and stir at each break.
2. Take a piece of waxed or parchment paper and tape it to your cookie sheet (or counter top like I did) – draw the shapes you desire.
3. Roll your triangles into cone shapes.
4. Once melted you’re ready to fill your parchment paper triangles but make sure the tip is very small, allowing a little chocolate out.  Roll over the top of the parchment and gently squeeze.
5. Place in refrigerator or freezer.  Peel off gently.  Enjoy.

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

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.

According to the Canadian Celiac Association (CCA), this treatment is “a STRICT GLUTEN-FREE DIET FOR LIFE.” DH patients may also use the drug Dapsone to suppress their symptoms.

As the autoimmune reaction of celiac disease is triggered by ingestion of gluten, it’s important to completely eliminate this substance from the diet. This will heal the damage to the small intestine’s villi, the finger-like absorptive fingers that line the wall of this organ, which will  allow patients to better absorb the nutrients in their food and will “reduce the risk of developing many of the complications of untreated celiac disease,” according to the CCA.

The CCA recommends that celiac patients work with a qualified nutritionist who is knowledgeable about celiac disease “for nutrition assessment, education and follow-up.” Also, regular visits with your doctor is recommended as well as participation in a celiac support group.

With an increase in celiac research, we may have other treatment options to look forward to in the future, such as probiotics or gluten-digesting enzymes, but for now going gluten-free is all we have.

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