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Wednesday, March 30th, 2011

Autism-Vaccine Author Defends His Research

Dr. Andrew Wakefield, who published a study in 1998 about the possible link between autism and vaccines which was subsequently questioned and discredited by the medical community, has defended his work in an interview on CNN.

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 interviews 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

Resources:

CNN: Autism-Vaccine Study Author Defends Work http://www.cnn.com/video/#/video/health/2011/01/05/ac.autism.wakefield.intv.cnn

MSNBC: Doctor defends research tying vaccine to racism http://www.msnbc.msn.com/id/40930256/ns/health-mental_health/

Sarros, Connie. FREE Gluten-free Newsletterette. (Feb. 2011.) www.gfbooks.homestead.com

The Sunday Times: MMR doctor Andrew Wakefield fixed data on autism http://www.timesonline.co.uk/tol/life_and_style/health/article5683671.ece

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Friday, November 26th, 2010

Treating Autism with Bentonite Clay

 

As a children’s author, researcher, and humanitarian, I have been growing increasingly alarmed at the growing rate of autism diagnosis. Whereas in the 1980s, a study shows that 4 in every 10,000 children exhibited signs of autism, a study conducted recently by Cambridge University’s Autism Research Center showed that approximately 1 in 60 children have autism. Several years ago, I myself was diagnosed with celiac disease, caused by a reaction to gluten, a protein found in wheat, barley, and rye, after many years without proper diagnosis for my painful symptoms. I am now happily gluten-free and pain-free. Lucky to have been correctly diagnosed and had my symptoms handled with the natural treatment of a gluten-free diet, I am passionate about helping children to avoid the same pain of misdiagnosis and to find natural remedies for their health problems. According to a recent article on NaturalNews.com, one such natural remedy for autism is calcium Bentonite clay. I had to share this information!

The use of Bentonite clay has been rising in popularity in autism treatment centers. Calcium Bentonite clay, also known as “Living Clay” and one of the most sought-after for its healing properties, has a particularly strong negative ionic charge which magnetically attracts positively-charged substances such as bacteria and metals, for example, and absorbs them, eliminating toxins from the body. It is used both internally and externally and is a rather simple procedure.  In autism treatment centers, Bentonite clay baths are used to safely remove metals and toxins from the body to increase the chances of success when used in conjunction with other therapies.

As autism diagnosis increases, so does the controversy over its causes. Most researchers seem to be searching for a genetic factor, but others are showing evidence of environmental causes. “There`s really the role for something in the environment that could be triggering someone who is genetically susceptible,” says Dr. Gary Goldstein, a child neurologist and director of the Kennedy Krieger Institute, located in Maryland.

The research supporting the impact of environmental toxins has spurred the search for detoxification therapies that can remove them from our systems.  Already large numbers of doctors are recommending chelation and detoxification programs in conjunction with behavioral therapy for autistic children, noting that with these toxins removed, other therapies are more effective. Chelators are substances that fix themselves to heavy metals. Chelation therapies are typically effective, but they’re expensive and carry a higher risk of side effects such as headache, diarrhea, fatigue, fever, and cramps, particularly for children. Calcium Bentonite clay is considered more effective and safer for children.

While many autism clinics are citing successful results with clay therapy, its use isn’t being promoted to doctors due to the fact that clay can’t be patented by the pharmaceutical companies.  Similarly, celiac disease affects 1 out of 100 Americans, and since its treatment is simply a gluten-free diet—requiring no pharmaceutical products, doctors are failing to recognize the symptoms of the disease and diagnosis it correctly, leaving only three percent of celiacs properly diagnosed. However, just as in the cause to increase celiac and gluten-free awareness, by taking it upon ourselves to promote natural therapies for children’s autism, we will surely bring about increased awareness on the effectiveness of calcium Bentonite clay treatment, just as I’ve witnessed awareness of celiac disease and gluten-free grow a great deal over the years.

Tina Turbin
www.GlutenFreeHelp.info

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Sunday, October 24th, 2010

The Gluten Free Cookie Jar Baking Co.


The delicious treats of the Gluten Free Cookie Jar Baking Co are now available everywhere, yet the facility is tucked away in South Florida, founded by nutritionist Randi Rakow.

The company offers a variety of cream canoe cakes (Twinkies), cookies, and brownies. It was like the good ole days. While enjoying that creamy vanilla filling inside either a chocolate or vanilla cake, sitting by the pool, I was reminded of the pleasures of the past.

I never indulged in sweets all that much as a “wheat-eating” child, but there were certain days I couldn’t help myself–I can’t deny it, nor can I deny the satisfaction of biting into that fluffy, little gluten-free version of a Twinkie™ nor the feeling of pleasure that the Gluten Free Cookie Jar Baking Co was in touch with my childhood favorite and had supplied me with a gluten-free version of it.

Did I share it with my taste-testers? You betcha. The eyes were rolling back, the tongues were licking, and I was not the only one brought back to childhood putting my finger on the GF version of a Twinkie™—the cream canoe cakes.
Needless to say, we proceeded to try the brownies, which were rich and very chocolaty, just how anyone would enjoy their brownies. The mint chip flavor was good, but even though I’m an absolute mint lover, I can’t say that it was my favorite flavor, and the rest of the group agreed.


All the products are gluten-, dairy-, nut-, and casein/dairy-free. You can even order some items vegan. (The canoes are only gluten- and dairy-free.)

YouTube Preview Image

The Gluten Free Cookie Jar Baking Co assures no preservatives are in any of their products. They ship their products bake-fresh, and to maintain their integrity, they ship four items per box. They use cold packs in the appropriate months, and according to the company, the products all freeze very well.

So indulge in a childhood favorite by trying some of these products from www.thegfcookiejar.com.

Tina Turbin
www.GlutenFreeHelp.info

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Saturday, October 9th, 2010

NuGo Bars

(I am not paid or given any incentive to write one way or the other. What you are about to read is from me to you, my honest opinion.)

The Gluten Free Certifications Organization has given a thumbs up to Nu Go Free’s bars – Carrot Cake (in other words “Yum”), Dark Chocolate Crunch (double yum) and Dark Chocolate Trail Mix (hiking with yum).


These three bars are out of this world in taste and are free of the common alternative vegetable fats that offset the many benefits of true dark chocolate. Each 16 oz bar has a full 9 grams of rice protein.  They are all free of soy, vegan as well as dairy.

These three bars came out in 2009; each batch is tested and is made in a glut –free facility. They are really a terrific bar to take on the run or even stick in your child’s lunch box for a mid-day snack.

Owner, David Levine got into the gluten-free nutrition bar arena in 1999. After seeing the issues revolving gluten he knew there was a need. Being a company that cares about lifestyle and nutrition- hence HEALTHY gluten-free bars came in to the picture.

We tested these on kids 4-9 years old and they all liked them.  This says a lot.  Of course all the adults gave them a thumbs up.

Remember, every batch is tested for traces of gluten.

Nu Go Bars 1.888.421.2032   http://store.nugonutrition.com/category/nugo-free.html

Tina Turbin
www.glutenfreehelp.info

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Sunday, November 8th, 2009

Adorable Stuffed Animal Replica of Danny the Dragon

Danny fan image

Above is an adorable stuffed animal that a Danny the Dragon fan created to depict the children’s character that we know and love.  We have quite the fan club!  Learn more about my Danny the Dragon children’s series, by visiting the mentioned links.

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Friday, October 30th, 2009

“Congratulations” Letter from Carol Downing at Blossom Montessori School for the Deaf

I’d like to share a lovely note of congratulations (for my award nomination in the AZ Authors Association Literary Contest and as an award-winning finalist of the National Best Books Awards of 2009) from my dear friend Carol Downing, a teacher at Blossom Montessori School for the Deaf, who also provided the sign language interpretation on the Danny the Dragon Meets Jimmy DVD (based off of my children’s book of the same name).

 I just wanted to tell you that Maria has shared your fantastic news with me about  your nominations to be announced in Arizona and New York!

All I can say is that when true and honest people do true and honest things from their heart – and then are recognized for the beauty it creates…all is well with the world. 

From the bottom of my heart…Congratualtions – to all of us here at Blossom you have already won, hands down. 

Hugs , Carol D.  aka  “Danny’s hands”

Blossom Montessori School for the Deaf

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Friday, October 23rd, 2009

"Tid Bits with Tina" – Teaching Your Little Ones About Eating Gluten-Free

Be sure to read my October tip and “tid bit” in the latest issue of the National Foundation for Celiac Awareness (NFCA) newsletter.

This month’s tip informs parents on how to teach children about eating a gluten free diet.  Believe me, it’s not as daunting as it may seem!  Click here to read.

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Thursday, October 1st, 2009

Kids Fun “Ice Cream-Sicles”

Ice cream-sicle

INGREDIENTS:

Your child’s favorite ice cream (as much as you prefer)
*OPTIONAL: gluten-free chocolate

DIRECTIONS:

1. Freeze your ice cream to a firm level.

2. Oil your cookie sheets.

3. Shape your ice cream into fun shapes, yet be sure they are 1 3/4″ – 2″ thick. Cookie cutters are good to use to get the basic shape, but be sure to make them thick enough!

4. Stick a popsicle stick 1/2 – 1/3 of the way up the middle. If the ice cream has softened a bit too much at this point, place the cookie sheet in the freezer before sticking the popsicle stick in.

5. Place back in freezer with sticks in them.

6. Wait 30 minutes.

7. Enjoy Kids Fun “ice-cream-sicles”.

OPTIONAL:

1. Melt gluten-free chocolate of your choice (semi-sweet or dark) in double boiler or in microwave.

2. After Step 6 above, remove popsicles from freezer and dip in semi-warm (NOT HOT) chocolate.

3. Place immediately back in freezer upright (make a little stand) for 20 minutes.

4. Time to eat!

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Tuesday, August 25th, 2009

Gluten-Free and DELICIOUS Filled Pastries or “Tarts”

Gluten-free filled pastries

Ingredients: 

1) 2 cups gluten-free flour mix

2) ¼ cup sweet rice flour

3) ¼ cup millet flour

4) ½ tsp xanthan gum

5) 2 ½ tsp baking powder

6) ¼ tsp salt

7) 6 TBL coconut oil (may need 7)

8) 2 eggs

9) 1/3 cup maple sugar or agave

10) 1 tsp cider vinegar 

Filling: Any flavor of jam OR you may take 2 cups fresh fruit and 1/3 cup honey or agave and warm over stove. Feel free to lightly blend in blender if you prefer to do this first. 

Directions:  

1. Preheat oven to 350 degrees and grease your cookie sheet.

2. Mix #1-6 in one bowl.

3. In another bowl, mix sugar, eggs, maple syrup and vinegar. Add more oil only if not creamy enough.

4. Add this mixture to your flour mixture and stir.

5. Make dough and cover in clean bowl with plastic wrap. Refrigerate 1 hour.

6. Prepare filling or use your jam.

7. Roll out dough onto floured surface. You can make any shape, but kids know the all famous rectangle of the better known “Pastry Tart”.

8. Roll dough about 1/8” thick. Cut into desired shapes keeping in mind that one will go on top (same size and shape).

9. Add filling to center, leaving the edges free to “seal”.

10. Water or egg will help seal edges.

11. Press edges together. You can brush the top with egg yolk (like a pie crust) if you’d like.

12. Take a toothpick and prick holes on one side only. Place on pre-greased cookie sheet.

13. Bake 10-15 minutes.

14. Let cool a bit. Remove and eat warm – store others in a tightly sealed bag.

DELICIOUS!

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Friday, August 14th, 2009

Gluten Free Expo 2009 Has Arrived

Reminder to all my Gluten Free enthusiasts! Eating and baking gluten free is fun and delicious if you know what you are doing. Jen Cafferty ( the founder of the expo) wants to be sure we all are successful in our endeavors in the kitchen. Read on.

The 2009 Gluten Free Cooking Expo is August 15 & 16, 2009

The Wyndham Hotel, Lisle, Illinois

Making great foods without gluten is a lot easier than you think. Come and learn from professionals chefs, nutritionists and cookbook authors. Fun, friendly and entirely gluten free — this is the Expo that Jen says has  all the answers you have been looking for.


This Year The Expo Includes:

  • Two full-days of gluten-free/dairy-free cooking demonstrations by notable chefs, cookbook authors and nutritionists
  • Printed recipes so you can follow along, take notes and ask questions about successful replacement ingredients for common allergens such as soy, sugar, egg, dairy and corn
  • Learning how to prepare each dish, and getting the chance to taste them as well
  • Gourmet Gluten Free Dairy Free lunch will be provided
  • All Expo Attendees will take home a gift bag of great gluten-free products, literature and offers

Vendor Fair

Gluten Free Vendor Fair Open to the Public – Over 30 vendors!
Saturday, August 15th, 9am-Noon
Wyndham Hotel, Lisle, IL
$15 admission
Children under 12 are free

This year we will focus on Gluten Free and Dairy Free recipes! They can not guarantee that the vendor fair will be entirely dairy free.



How does the 2009 Expo differ from the 2008 Expo?

  • All GCFC (Gluten Free/Dairy Free) Recipes
  • More sessions from the nutritionists
  • How to cook gluten-free recipes on a budget
  • Bread classes
  • More healthy eating options
  • Sessions on family friendly meals
  • Sessions for those that can not attend a full-day session
  • The ability to just attend the vendor fair without the rest of the Expo

OK, so whatcha waiting for ?People are flying in from all over for this. Happy eating, baking and tasting and do not forget the Expo is loaded with take home goodies. Tell Jen that Tina sent you and have a terrific time.

www.glutenfreeclasses.com

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  • Tina Turbin

    About Me | see more

    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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