Archive for February, 2010
Non Celiac Athletes Going Gluten Free-Is there a Performance Benefit? Part 1
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My Dad handed me a Men’s Journal magazine, saying “they talk about gluten free in here.” I looked at the front cover and sure enough, there it was at the top of the cover. “No More Wheat-the Surprising New Diet for Athletes.” My very sophisticated first response was “huhmph” or something along those lines. I am rarely at a loss for words, but I was caught without anything pithy to say.
Several months ago, a friend of mine had mentioned that the Garmin professional cycling team was going gluten free. (Prior to my last knee surgery I was a fairly avid cyclist-now I just can’t take the chance of crashing onto one of these very expensive knees.) The driving force behind this decision is Dr. Allen Lim. He now is working with Team Radio Shack (Lance Armstrong’s current team.) We’ll get back to the reasoning behind going gluten free in a bit. Let’s take a look at some athletes who have taken the gluten free route and their experiences.
The Men’s Journal article titled “Winning Without Wheat” discussed the Garmin’s team experience and results with going gluten free. It was noted that the athletes were gluten free during the racing season-not necessarily the off-season. During the season, the riders reported performance improvement along with reduced digestive issues. (I found it interesting that the article did not mention if the athletes had been tested for celiac disease, or if any of them chose to continue eating gluten free off season.) It was not reported if the performance improvements were perceived, or if there had been specific testing parameters on a “regular” versus gluten free diet.
An article in Bicycling magazine titled “The Word on Wheat” discussed the idea of voluntarily going gluten free, and the potential pitfalls of a gluten free diet. (which I addressed in the “nutrient deficiencies in the gluten free diet” post and refers you to Peter Bronksi’s well written review) They also mention celiac disease versus non celiac gluten intolerance.
A pro triathlete named Desiree Flicker is quoted as saying “It does end up being a lot healthier because it forces you to stay away from overly processed foods.” (Well-yeah-it can-if you avoid all the processed gluten free crap. Check out my Cagematch on the gluten free “diet” versus lifestyle.) Flicker was diagnosed with celiac disease at age 29 after dealing with gastrointestinal issues for almost 10 years. She noted a performance improvement after going gluten free. (To me this is a “well, duh” moment-of course a celiac will have improved performance on a gluten free diet-but we’ll get to that.)
There definitely appears to be some popularity in the triathlete population with individuals who have not been diagnosed with celiac disease in utilizing a gluten free diet. Team First Endurance offers some guidelines for their members who are interested in trying a gluten free diet.
The rationale presented behind originally moving the Garmin team to gluten free is basically to ease digestion. There are multiple fragments of gluten that can cause adverse reactions, even without specific wheat allergy or celiac disease. The
spectrum of non celiac gluten intolerance is an area that seems to be expanding rapidly. Improved digestion leads to improved absorption of nutrients, which can then translate into improved performance. Keep in mind that while this can be a correlation, it’s not necessarily a causation without proof. In other words, it looks like a gluten free diet may be associated with improved performance, but without specific controlled variables we cannot say that a gluten free diet caused the improvement in performance.
I was unable to find any research studies that examined the effects of a gluten free diet and performance. It does appear
that there is quite a bit of anecdotal evidence where people have experienced improved performance.
Based on these anecdotes, it appears that there is potential for improved performance in athletes to eat a gluten free diet
even if they are not diagnosed with wheat allergy or celiac disease.
In Part 2 of this article we will take a look at why a gluten free diet may correlate with an improvement in performance.
In the meanwhile, check out Gluten Free and Fit 101, or for more specific information on setting up a gluten free diet for health and life click here.
Stay tuned! If you have experienced improved performance with eating gluten free speak up! Leave a comment below!
Podcast Episode 3-Shelly Stuart Celiac Nurse interview | Part 2
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Continuing on from the last episode. Erin again talks to registered nurse Shelly Stuart. In this episode we discuss Shelly’s daughter’s diagnosis of Celiac Disease, and how she handled issues like keeping her daughter content while other children around her were eating glutenous foods and treats. Also discussed in this episode are the diagnostic testing available for celiac disease, what each process involves, and what the pros and cons are of each method of testing.
This is part Two of a three part episode, be sure to listen to the first episode for even more information on dealing with celiac disease from diagnosis to a life without gluten. Part three coming soon!
Podcast: Play in new window | Download
Show Notes
Podcast Episode 3-Shelly Stuart Celiac Nurse interview-Part 2
Gluten sensitivity, discussion of testing procedures, and recommendations
Shelly’s website:http://celiacnurse.com/
2G Pharma-Celiac home test: http://www.2gpharma.com/
-Emergency preparedness kit premade: http://www.glutenfreeworks.com/shop/details.php?sku=328
-Emergency prep kit list http://www.ready.gov/america/getakit/
Additional Notes from Shelly:
I would also like to mention that it is possible to have a gluten
sensitivity even if you test negative for CD. It is also possible that
some of your symptoms could be due to a food allergy/sensitivity or
other disease process. Allergy testing by an allergist and/or a
naturopathic physician may help to investigate this possibility. Other
tests can help rule out other diseases.
I encourage everyone to have their symptoms thoroughly investigated by
their MD and specialists before implementing a therapeutic diet or
making any changes. As well, I recommend waiting until CD/gluten
sensitivity testing is complete before initiating a gluten-free diet
because it may create a false negative. Consult your MD, Registered
Dietitian, or other medical specialists involved in your care to
determine if nutrient supplements should be taken and to identify
appropriate dosages for you. Toxicities can occur with over
supplementation and this can lead to permanent damage. A Registered
Dietitian can also provide guidance to ensure all nutritional needs
are met.
http://celiacnurse.com/disclaimer/
References
1. Dr. Stephen Wangen. Healthier Without Wheat. Innate Health Publishing, 2009.
2. Cleo J. Libonati, RN. Recognizing Celiac Disease. Gluten Free Works
Publishing, 2007.
3. Dr. Peter Green and Rory Jones. Celiac Disease A Hidden Epidemic.
Collins, 2006.
4. M Hadjivassiliou, RA Grünwald, GAB Davies-Jones. Gluten Sensitivity
As A Neurological Illness. J Neurol Neurosurg Psychiatry
2002:72:560-563.
5. Marios Hadjivassiliou, Richard Grünwald. The Neurology Of Gluten
Sensitivity: Science vs Conviction. Pract Neurol 2004,4:124-127.
6. Canadian Celiac Association. http://www.celiac.ca
7. Wm K. Warren Medical Research Center For Celiac Disease.
8. Dr. Peter Green. The Celiac Disease Centre’s Channel. Videos
Part 1: http://www.youtube.com/user/CeliacDiseaseCenter#p/c/E4747F2C9D008E6D/0/r8LwNCGcBKY
Part 2: http://www.youtube.com/user/CeliacDiseaseCenter#p/c/E4747F2C9D008E6D/1/qxLF4BAU_Vo
Part 3: http://www.youtube.com/user/CeliacDiseaseCenter#p/c/E4747F2C9D008E6D/1/qxLF4BAU_Vo
9. Dr, Suzanne Lewis. The Celiac Disease Centre’s Channel. Videos
Part 1: http://www.youtube.com/user/CeliacDiseaseCenter#p/c/E4747F2C9D008E6D/3/_4yX7×0ddec
Part2: http://www.youtube.com/user/CeliacDiseaseCenter#p/c/E4747F2C9D008E6D/4/wkdcIrImCDM
Part3: http://www.youtube.com/user/CeliacDiseaseCenter#p/c/E4747F2C9D008E6D/5/DPNuu3d6GJo
10. Dr. Christina Tennyson. The Celiac Disease Centre’s Channel. Videos
Part 1: http://www.youtube.com/user/CeliacDiseaseCenter#p/c/E4747F2C9D008E6D/9/bL9RJhZjuyg
Part 2: http://www.youtube.com/user/CeliacDiseaseCenter#p/c/E4747F2C9D008E6D/10/cQmYYwMpeNc
Part 3: http://www.youtube.com/user/CeliacDiseaseCenter#p/c/E4747F2C9D008E6D/11/bhkzesfqh_k
11. A. Balas, F Garcia-Sanchez, JL Vicario. A New DQA1 allele
(DQA1*0510) In A Spanish Celiac Patient. Tissue Antigens Immune
Response Genetics. Online Dec. 2009
12. Carina Lagerqvist, Ingrid Dahlbom, Tony Hansson, Erik Jidell, Per
Juto, Per Olcen, Hans Stenlund, Olle Hernell, Anneli Ivarsson.
Antigliadin Immunoglobulin A Best In Finding Celiac Disease In
Children Younger Than 18 Months. J Pediatr Gastroenterol Nutr. 2008
Oct;47 (5):428-435.
13. Prause, Christian; Ritter, Maria; Probst, Christian; Daehnrich,
Cornelia; Schlumberger, Wolfgang; Komorowski, Lars; Lieske, Ruediger;
Richter, Thomas; Hauer, Almuthe C; Stern, Martin; Uhlig, Holm H;
Laass, Martin W; Zimmer, Klaus-Peter; Mothes, Thomas. Antibodies
Against Deamidated Gliadin as New and Accurate Biomarkers of Childhood
Coeliac Disease. Journal Of Pediatric Gastroenterology And Nutrition.
July 2009-Volume 49-Issue 1-p 52-58.
14. GR Corazza And V Villanacci. Coeliac Disease. J Clin Pathol. 2005
June; 58(6): 573-574.
15. Jill Stein. Marsh Grading System Not A Good Gauge Of Coeliac
Disease Severity: Presented At UEGW. www.docguide.com
16. Mohsin Rashid and Andrea MacDonald. Importance Of Duodenal Bulb
Biopsies In Children For Diagnosis Of Celiac Disease In Clicial
Practice. BMC Gastroenterology 2009, 9:78
National Eating Disorders Awareness Week
Posted by: | CommentsThis doesn’t have anything to do with celiac disease, per se.
However, last time I checked we are all human. As such, we need to eat in order to survive. Also, we need to not eat too much in order to survive, to have maximal health, to like the way we look.
Right?
Food is an integral part of our society-it’s used in celebration, in mourning, in times of stress, in times of joy. As a society, it seems as if the food is primary concern for some occasions. Food is constantly on televison, popping up on our computer, in radio commercials.
As individuals with celiac disease or gluten intolerance, food becomes even more powerful. It has the ability to fuel us, make us strong, make us healthy.
And also to make us sick.
Imagine if thoughts about food, and control of that food consumed all your thoughts. That you felt so out of control in your life that you controlled the one thing you could-what you ate. For some, this can turn into an eating disorder.
I am not a counselor. I have not had a “eating disorder.” I am not qualified in that sense.
However, I have dealt with thoughts of disordered eating. As a physique competitor, there are times in preparing for competitions where calories are cut in order to lose fat. You weigh and measure everything that goes into your mouth. You don’t consider eating anything that you haven’t already mapped out for the day. You plan your activity around your meals. As a side effect of dieting, sometimes you have cravings which must be ignored, and then you plan the treats for what you will eat after the show, stocking up a stash. Sounds a little nutso, doesn’t it? This is considered normal, and to some extent is necessary in the preparation phase of a contest for a physique competitor. For some, this also leads to a severe backlash after the show, with regain of fat in excess of where they started. You think to yourself-what is “normal” eating? I have been very aware of these possibilities, and stayed on top of my thought patterns. I have also been guided through my preparations with intelligent programming and nutrition.
Others are not so lucky. Many others for various other reasons, have developed eating disorders.
Many thanks to my friend Kim at Gluten Free is Life for posting her story, and making me aware of the significance of this week. She is truly an inspiration and I am very proud to call her my friend.
National Eating Disorders Awareness Week is February 21-27th.
From National Eating Disorders.org:
The mission of NEDAwareness Week
Our aim of NEDAwareness Week is to ultimately prevent eating disorders and body image issues while reducing the stigma surrounding eating disorders and improving access to treatment. Eating disorders are serious, life-threatening illnesses — not choices — and it’s important to recognize the pressures, attitudes and behaviors that shape the disorder.
The statistics are staggering:
“In the United States, as many as 10 million females and 1 million males are fighting a life and death battle with an eating disorder such as anorexia or bulimia. Millions more are struggling with binge eating disorder (Crowther et al., 1992; Fairburn et al., 1993; Gordon, 1990; Hoek, 1995; Shisslak et al., 1995).”
I have two reasons for posting this :
-To help with awareness, obviously. This is an issue that hits close to home, as I have too many friends and family who have been affected.
-To make you aware how powerful your thoughts can be.
I know there are many who would like to, and need to, lose fat. It has to be done-for health, for happiness, for self-worth. It’s time to take the unnecessary power away from food that we have given it as a society. Food is ultimately just fuel. It can be very pleasurable, an experience, and should be enjoyed. But it does not have the ability to control you. The food does not control whether or not you put it in your mouth. You do. (I touched on this a bit in Food Power-A Superhero for Good or Evil.)
So enjoy your food. Make smart choices. Fuel yourself optimally. Most importantly, be well.
To check out sensible information on setting up gluten free nutrition plan, click here.
Resources for more information on eating disorders:
National Eating Disorders Association
Bodysport Radio podcast interview which discusses disordered eating in athletes here
Book which I found very helpful:
Intuitive Eating: A Revolutionary Program That Works
Please feel free to share your thoughts or experiences below. We are a no-judgement gluten free and fit community, and you are safe here.
Custom Choice (Create your Mix) Gluten Free Cereal-Product Review
Posted by: | CommentsI love “make your own” type stuff. I was all about the “Choose your own Adventure” books as a kid-anybody else remember those?
Custom Choice Cereal is a company headquarted in North Carolina. Hajo, one of the owner/creators is from Germany, and was inspired to create Custom Choice from a similar business in Germany based on creating your own muesli. From the Custom Choice website:
“The result of this work is Custom Choice Cereal, a company that allows celiacs and other consumers enjoying a gluten-free or wheat-free lifestyle to customize their own cereal mixes from a variety of entirely gluten-free ingredients. The idea was implemented successfully in Germany in 2007 and is very simple: through an intuitive online platform, you can choose a base mix and add any combination of your favorite dried fruits, nuts, and seeds to your cereal. Because we believe that your cereal should be as individual as you are, you can even name your mix. Custom Choice Cereal then mixes your cereal and ships it conveniently to your doorstep.
Contamination with Gluten
To ensure that all cereal mixes are entirely gluten-free and safe to consume, we carefully selected only naturally gluten-free ingredients from a broad range of suppliers. In addition, all incoming ingredients are tested for gluten and stored in our dedicated gluten- and wheat-free facility. It is our goal to completely eliminate the risk of any contamination with even traces of wheat, rye, or barley – for your safety and your well-being.”
Sounds good to me! I tend to be a creature of habit with my morning meal-I love my gluten free oatmeal, which I have with some berries and eggs cooked with spinach. But, this sounded like a great concept. When Hajo contacted me offering a sample to try, I was happy to accept.
I created a simple mix on the site, using the Good Morning flakes, dried blueberries, and sliced almonds. The site itself
is very intuitive and easy to navigate. A feature that I was very happy with is the interactive “Nutritional Facts” label on the right side of the screen. As you add/subtract ingredients, the label changes to reflect the current nutritional
breakdown of the cereal. Good stuff there-anything that allows people to be more in control and aware of what they are putting into their bodies I am all in favor for.
Nutrition Facts label on the back of the bag
Custom Choice is also an advocate for awareness of celiac disease and the gluten free lifestyle. They have an active blog, on which they post current events in the gluten free world as well as informative articles and links. Oh-and the ongoing “Quest for the Hoff” is absolutely hysterical and made me almost fall of my chair and spit my coffee onto my keyboard. I love the humor. Points for that!
So let’s get down to the nitty gritty of the cereal.
As I mentioned, I made a simple mix to test it out. There are many options for add ins, as well as 3 choices of bases for your cereal. As always, I am looking for the most “nutritional bang for the caloric buck.” You can choose to add as much or as little of the “add-ons” as you like.
The Good Morning flakes that I chose as my base are very similar to Mesa Sunrise cereal, if you have tried that. They are corn flakes woth buckwheat, amaranth, flax and quinoa. The blueberries and almonds are self explanatory. The cereal tasted wonderful-the blueberries gave plenty of sweetness without a bunch of unnecessary sugar. The almonds give a nice crunch and a bit of healthy fat to slow digestion a bit. The blueberries also were really plump and moist for being dried-not the hard little berries I’ve had in the past.
The cereal comes in a resealable plastic sack, which is sturdy. It also stands up in the cabinet like a box would.
The nutritional facts for my “Gluten Free Fitness” mix were as follows:
per 30 gram serving (11 servings per bag)
Calories: 123
Protein: 3 grams
Carbohydrate: 23 grams 3 of which are fiber, 5 of which are sugar (from the berries)
Fat: 2.5 grams
I would definitely recommend adding some protein to make this a complete meal-you could mix it with greek yogurt (yum!) or have it along with some eggs/egg whites, or some cottage cheese, or whatever protein source you choose.
All in all, a great product along with a great company. Many thanks to Hajo and the gang for their work. To order your cereal, click here.
For more information on setting up a nutritious gluten free eating plan, click here. And if you missed the Gluten Free and Fit 101 “class”, check it out here. Stay tuned for more information on specialized GFF “classes.”
What’s your favorite cereal? Have you tried Custom Choice? More importantly, have you read the Choose Your Own Adventure books? (I keed, I keed. 
The Importance of Keeping Moving: aka Don’t Pass Out on the Treadmill
Posted by: | CommentsForward motion. Inertia. Sometimes, we just lose it. Get stuck. Stop. And then, bad things can happen.
When I was in college I was running on a treadmill (this was before the knees got so bad that I couldn’t run) and my ponytail was coming loose. So I stopped running, put my feet on either side of the belt and reached up to tighten my ponytail.
And abruptly passed out, falling forward over the railing of the treadmill, with my knuckles dragging on the belt.
Not my finest moment.
When you go from running to stopped, you can have a drop in blood pressure and pass out. That’s what happened to me. If you think about it, our lives are a bit like a running race. Not a sprint, but a marathon. With a little luck, this
sucker is LONG. We move at different speeds-sometimes running, and sometimes at a leisurely stroll. But we keep moving forward. Motion is growth, and change, and can be success.
Take a segment of this life, and examine it. It can be a new commitment to improving your health, your weight, your relationships, or maybe it’s learning to live gluten free.
Usually we start out with a bang, just as sometimes at the beginning of a race people will explode off the line. That pace
may not be sustainable. Maybe you can’t work out every day, maybe you have a cookie, maybe your patience has worn a bit thin.
That’s OK. Just keep moving forward. Commit yourself to continual forward progress toward your goal, even at a slow pace.
Just keep walking. Recommit every day to moving forward.
And if your ponytail comes loose, walk while you tighten it.
(If you haven’t checked out Gluten Free and Fit 101 yet, what are you waiting for? Click here. And if you are interested in more specific information on gluten free nutrition planning, click here.)
Gluten Free and Fit 101-class is in session!
Posted by: | CommentsOK, not really.
But kind of, in a weird virtual way.
I have compiled some of my posts/articles/rants into a page that provides the “basics” of living gluten free, fit and well. As usual, I have difficulty with numbers and ended up with 12. Not 10, 12. I have a mental issue with making a “normal” length list at times, I think.
You can find the Gluten Free 101 course listing (I like this metaphor, can you tell?) at the top of the blog in that menu bar thingy. You can also find your Gluten Free 101 course listing here.
There are also two giveaways coming soon.
One of them will be coming to members of the Gluten Free Fitness community who have downloaded my free nutrition guideline. It involves a giveaway of a service that you can’t even buy yet. Only those who are on the GFF newsletter list will be eligible to enter for a chance to win the giveaway. If you haven’t already received your copy of the guideline and want to be involved, click here to get started.
The other will be open to everyone reading the blog. Stay tuned for more details!
Gluten Free Snack Product Review-Zing Bars
Posted by: | CommentsShockingly, the time has come.
There is actually a nutrition bar that has a quality ingredient list, positive nutritional profile, and really good taste.
Did I mention how good they taste?
It’s AmaZing! (That’s actually part of the compant tagline, I can’t take credit for being that creative.)
Zing bars were created by a team of nutritionists who were unable to find a bar they liked enough to recommend to their patients. So, they created their own. I am so glad they did that!
From the Zing Bar website “We could create our own all-natural nutrition bar. Our take on the perfect snack. A bar with everything we wanted it to have, and nothing we didn’t. A healthy balance of carbs, protein and beneficial fats, but no artificial sweeteners, colors or preservatives. No trans fats, synthetic vitamins, or allergy-aggravating gluten, wheat or
soy protein.”
The Zing Bars come in 5 flavors: Oatmeal Chocolate Chip, Chocolate Peanut Butter, Cranberry Orange, Almond Blueberry, and Peanut Butter Chocolate Chip. All flavors are gluten free, and the peanut butter chocolate chip and cranberry orange flavors are also dairy free.
Protein sources in the bars are rice protein, whey (in the bars which contain dairy) and a bit from nut butters and nuts.
The fats come primarily from the aforementioned nuts and nut butters. Carbohydrate sources (dependent on flavor) are from fruits (blueberry, cranberry, apples,) brown rice crisps, gluten free oats, Fruitrim, and agave or brown rice syrup.
Fruitrim (R) is a liquid, carbohydrate-based ingredient formed from fruit juice and dextrin is helps the bars retain moisture and extends shelf life. The bars also contain inulin/chicory root for a bit of added fiber.
The nutritional profile is similar for all flavors, but does vary a bit, so here’s a basic idea:
1 bar:
210 calories
25 grams of carbohydrate which includes 4 grams of fiber
9 grams of fat
11 grams of protein
The taste.
I was admittedly floored when I tasted these. They are moist, have chunks of whatever is appropriate to the flavor (blueberries, almonds, chocolate, etc.) and are plenty sweet without being overly sweet. The Chocolate peanut butter flavor has a chocolate coating, which was a pleasant surprise. Given that, this is the one flavor that has melting potential, so keep that in mind if you leave one or two in your glove box for “emergencies.” (Yes, I do that. I get really irritated when I get hungry, and having something available is best for everyone in the state.) I didn’t get to try the Cranberry Orange-I handed it to Jeff, because he’s big fan of that flavor combo. He tried it, said “Wow. This is really good.” And ate the whole thing. His feedback was-”really moist, and lots of flavor, lots of cranberries.” This is from a gluten-eater. I am a chocolate hound, as you guys have heard me say before, and the Almond Blueberry I liked just as much as the chocolate flavors. They are that good.
This would make a good between meal snack, something convenient to keep in a purse or backpack in case hunger strikes. (I also give some other ideas in my “Top 10 portable gluten free snacks” post.) It would even make for a good pre or post workout snack, although the fat is a tad high for that purpose. These would be perfect to keep on hand for your kids-a much healthier choice than a couple of cookies. I will be taking them on our road trip to Tennessee, and out with us when we go hiking-the mix of protein, carbs and fat is perfect for giving some sustained release of nutrition.
These are a great option. Thank you to Stacey for sending me each flavor to sample.
The folks at ZingBars have given the Gluten Free Fitness community a discount code, which is for $10 off a box of 12 bars, and there is no limit to how many boxes you can purchase with the $10 off. However, it expires on 2/28/10.
The discount code is “gffitness” You can order online here.
Let me know your thoughts on the bars in the comments below. Have you tried them? Favorite flavor?
Also, if you’d like more free information on setting up a healthy gluten free nutrition plan click here.
Gluten Fitness And Wellness Podcast: Interview With Shelly Stuart
Posted by: | CommentsIn this weeks Gluten Free Fitness and Wellness podcast, Erin talks to registered clinical nurse Shelly Stuart about her experiences with celiac disease, how gluten affects celiacs from an easy to understand clinical view point, and how she deals with celiac disease in her family. Shelly shares useful resources and information throughout this podcast so tune in to find out more. This episode is part 1 in a series of three, two more will follow in the coming weeks.
Podcast: Play in new window | Download
Show notes Gluten Free Fitness and Wellness podcast: Episode 2
Interview with Shelly Stuart, the Gluten Free RN-Part 1
Shelly’s website: http://www.celiacnurse.com/
Shelly on Twitter: GlutenFreeRN
12 part series on Symptoms of Celiac Disease http://celiacnurse.com/category/12-part-series-cd-symptoms/
Intestinal Villi information and how to improve villi health http://celiacnurse.com/10-facts-about-intestinal-villi-health-for-individuals-with-celiac-disease-or-gluten-intolerance/
Celiac Maniac Radio show : http://theceliacmaniac.com/?page_id=942
Additional notes from Shelly:
On the podcast, Erin and I discussed probiotics. Christina Tennyson
(MD), from the Celiac Disease Center in Chicago, mentioned that she is
not sure about recommending probiotics yet. Probiotics might help to
inhibit pathogens and modulate the immune system. However, there are
many unanswered questions. With Celiac disease, what are the best and
safest strains to use? Is there a possibility that a Celiac’s immune
system may respond to probiotics differently? A 2008 study, “Antigenic
Proteins Of Lactobacillus Acidophilus That Are Recognised By Serum IgG
Antibodies In Children With Type 1 Diabetes And Coeliac Disease”,
highlights this possibility. As with any food, gluten contamination
leading to an immune reaction is also a concern? Overall, is there
enough research to know how probiotics will affect those with celiac
disease? I do take probiotics and I have not had a reaction that I’m
aware of. However, as we know with silent Celiac Disease, pathological
changes can be occurring within the body without any obvious symptoms
(2,6,8). If you are interested in consuming probiotics, I recommend
that you talk to your medical doctor to discuss the pros and cons
before making any changes.
Erin and I also discussed whether Celiac Disease is more prevalent in
men or women. I would like to clarify that Celiac Disease tends to be
diagnosed more in women. However, population sampling has demonstrated
that the prevalence of Celiac Disease is fairly equal between men and
women. It seems reasonable to suspect that perhaps women seek medical
attention for their symptoms earlier than men, or women may have more
encounters with physicians due to regular physicals (8).
I would also like to mention that it is possible to have a gluten
sensitivity even if you test negative for CD. It is also possible that
some of your symptoms could be due to a food allergy/sensitivity or
other disease process. Allergy testing by an allergist and/or a
naturopathic physician may help to investigate this possibility. Other
tests can help rule out other diseases.
I encourage everyone to have their symptoms thoroughly investigated by
their MD and specialists before implementing a therapeutic diet or
making any changes. As well, I recommend waiting until CD/gluten
sensitivity testing is complete before initiating a gluten-free diet
because it may create a false negative. Consult your MD, Registered
Dietician, or other medical specialists involved in your care to
determine if nutrient supplements should be taken and to identify
appropriate dosages for you. Toxicities can occur with over
supplementation and this can lead to permanent damage. A Registered
Dietician can also provide guidance to ensure all nutritional needs
are met.
Gluten Free “Healthy” Treats-Kind of Recipes:Oatmeal Chocolate Chip Cookies and Brownies
Posted by: | CommentsI’ve mentioned before my love for chocolate. I really, really like chocolate. To the point where I don’t think I’ve ever even had a flavor of ice cream that wasn’t some kind of a riff on chocolate. Really.
When I plan on having a splurge, it always involves chocolate. I follow the 90/10 rule for the most part-if I eat well 90% of the time, the other 10% I can have whatever I want and it won’t have negative repercussions on my health or physique.
Many people will do just fine taking this to 80/20.
On that splurge, I don’t worry about calories. Many times a small amount of “real” ice cream is much more satisfying than a larger amount of “fake” ice cream. And to me, a bit of really dark chocolate is a square of heaven.
But sometimes you want something sweet, but maybe you don’t want to have a full-on splurge. You may want to keep it somewhat “healthy” and yet still quench the sweet tooth.
For that, I have some answers.
For the Superbowl this past weekend I made two items that fit that bill to perfection.
Mmm...chocolate....
I was inspired by Shirley at Gluten Free Easily and her recipe for Flourless Oatmeal Cookies. I actually stayed very close to the original recipe. The only substitutions I made was that I subbed out a bit of nonfat Greek yogurt for half of the butter, and used egg beaters. This recipe does not use much sugar, but you could also use stevia-I did not this go round.
If you do, let me know how it goes!
Flourless Oatmeal Chocolate Chip Cookies (Thanks Shirley!)
-3 TBSP unsalted butter
-scant 1/4 c of nonfat plain Greek yogurt
-1.5 cup gluten free oats
-1/2 cup sugar
-1/4 cup packed brown sugar
-1/8 tsp sea salt
-1 tsp vanilla extract
-1/4 c egg beaters
-2/3 cup mini chocolate chips
-Preheat oven to 350 F
-Melt the butter. Let it sit while you combine and whisk together the oats, sugars, and salt.
-Cream the butter and yogurt with an electric hand mixer. Add the vanilla and egg beaters.
-Add the wet to dry and combine with a wooden spoon. Add in the chocolate chips and combine.
-Chill in the fridge (Supposed to be 30 minutes, I was impatient and gave it about 15)
-On a baking sheet lined with parchment, place small rolled balls of dough and flatten slightly.
Fun tip-a baker friend of mine told me a long time ago she uses a tablespoon measure that looks like an ice cream scoop to measure out her drop cookies so they are uniform. It works great!
-Bake for 12-17 minutes. Mine took 17, which was odd, but I’m OK with it.
These were awesome. I admit I did taste the batter, but for the most part they made it into the oven and to the party.
They were a huge hit-they were crunchy and wonderful. I was the only gluten free person in attendance, and everyone loved them. Given that they are treats, they are relatively healthful as well.
The second treat I made was Black Bean brownies. Various versions of this recipe have been floating around for a while now, but I saw this one at Lean Bodies Fitness, which is a community I am a part of. If you’ve never tried these, I highly recommend. I didn’t tell anyone the “secret ingredient” until after they tried, and raved about, the brownies. They couldn’t believe it. These make a very dense, fudgy brownie. Not a cake-like brownie. The next time I make these, I am going to substitute nonfat Greek yogurt for the bananas. Banana flavor is good, but I’d like to see what they are like without it. Made with this current recipe they are actually vegan.
Mmmm...more chocolate...
Black Bean Brownies
-Preheat oven to 350 F
-Rinse VERY well one 15 oz can of black beans.
Combine in food processor-
-Rinsed black beans
-2 bananas
-1/3 cup agave nectar (or any sweetener of your choice)
-1/4 cup cocoa powder
-1 tsp vanilla
Process very well until smooth. I added 1/4 tsp of spoonable stevia also.
-Add 1/4 cup gluten free oats and process again
Put mixture into a nonstick-sprayed 8×8 pan. Bake for 30 minutes.
These are great ways to feed the sweet tooth without expanding your waistline. However, they do have calories, and just like anything, moderation is key. If you eat the whole batch in one sitting it defeats the purpose a bit.
For more sensible information on setting up a healthy gluten free way of eating, click here.
Let me know what you think in the comments!
Gluten Free News and a Charitable Request
Posted by: | CommentsFirst up-for everyone who is in my neck of the woods in South Florida:
Press Release:
The Celiac Disease Foundation South Florida Chapter presents the 2010 Annual Gluten Free Food Expo Saturday, February 27th from 12 noon to 4PM at the South County Civic Center, 16700 Jog Road, Delray Beach, FL.
In an effort to increase the awareness and diagnosis of Celiac Disease, and therefore the demand and availability of gluten-free foods, the Celiac Disease Foundation (CDF) presents our 3rd annual Gluten Free Food Expo on Saturday, February 27, 2010 at the South County Civic Center 16700 Jog Road, Delray Beach, FL from 12 noon to 4PM. Admission is FREE…with plenty of FREE parking.
Phyllis Kessler, President of CDF expects this to be the major event of the year….there is nothing like it in the entire state of Florida.
Don’t miss this great opportunity to meet manufactures, distributors and retailers and hear them speak on the latest issues regarding Celiac Disease and the gluten-free lifestyle.
Our major sponsors are: Enjoy Life Brands* Pamela’s Products* Cabot Creamery* Pam’s Gluten Free Kitchen *Lisanatti Foods and *Schar. Additionally, there will be over 60 other Gluten Free exhibitors displaying, offering sampling and selling their products too.
Facilitation of this event is once again being handled by Carole and Bradley Kantor and our President Phyllis Kessler.
The focus of the CDF 2010 Annual Expo is to develop a greater awareness of Celiac Disease, associated conditions and dietary compliance.
Celiac Disease is a little known digestive disorder that results in damage to the small intestine by interfering with the absorption of nutrients. Celiac Disease is unique in that a specific component, gluten, has been identified as the cause. Gluten can be found in any food products that contain wheat, rye or barley by-products. The good news is that once gluten is removed from the diet, a person can recover and stay healthy. Once thought to be rare, studies now show that 1 out of 133 people have Celiac Disease. Celiac Disease is now more common than ulcerative colitis, cystic fibrosis and Crohn’s Disease combined. For every 1 person that is diagnosed, 89 go undiagnosed. Celiac Disease is a multi-system/multi-symptom disorder and can manifest not only in the gastrointestinal tract, but also in the neurologic, endocrine, orthopedic, reproductive and hematologic systems. Because the symptoms of Celiac Disease can be so varied, it can be a difficult diagnosis to make. It is important to see a physician for testing and proper diagnosis.
For more information on Celiac Disease, call the foundation at 561-637-0396 or visit their website at www.cdfsouthflorida.org
-I will be there-if you are going to attend let me know so we can meet “in real life!”
Secondly, a wonderful undertaking by a member of our online celiac community has been completed in great style.
A Hand for Haiti
Lauren at Celiac Teen has compiled a collection of recipes into an ebook. The book is called “A Hand for Haiti” and includes 87 recipes contributed by 71 different individuals. (Myself included.) The recipes are divided into categories. Most importantly, all proceeds will be donated to the Canadian Red Cross. (Lauren is in Canada.) Also, and this is important, the Canadian Government will match all donations received by February 12th that are marked for Haiti Relief. The ebook can be purchased for a suggested donation of $10, and of course if you are able, please donate more. Don’t hesitate-please go and pick up your copy today so we can maximize our matched donations. Click here to purchase your ebook and support a great cause.
Thanks in advance all-every book, every dollar will help.
Make it a great week-and in a day or two I’ll be reporting on the Superbowl food success and sharing some almost recipes!
