Archive for August, 2011

King Arthur Flour Multipurpose Flour, Gluten Free, 24-ounces

King Arthur Flour Multipurpose Flour, Gluten Free, 24-ounces

  • No additives; No preservatives; No artificial flavors
  • Gluten-free
  • Wheat-free; Soy-free
  • Kosher approved

List Price: $ 9.49

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Gluten Free Handbook

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Posted by GlutenFree - August 31, 2011 at 6:42 pm

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Celiac Disease Study Findings – Mayo Clinic

Mayo Clinic gastroenterologist and celiac disease specialist Joseph Murray, MD describes the findings of Mayo Clinic research published July 1, 2009 in the journal Gastroenterology concerning the increased prevalence of celiac disease and the higher mortality for people who have celiac disease but don’t know it.

Watch this video and learn more about the celiac disease study findings – mayo clinic.

Gluten Free Handbook

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Posted by GlutenFree - August 31, 2011 at 4:30 pm

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How much weight will I lose because of Celiac Disease?

Question by Corinne L: How much weight will i lose because of celiac?
I’m 15 years old and I was just diagnosed with Celiac Disease. I now have to go on a gluten-free diet for the rest of my life and I can not have any wheat, AT ALL. How much weight do you think I will lose in the first month or two?

Best answer:

Answer by Sarabean
My friend got it about the same age as you. She lost probably 20 pounds overall, but she was a little heavier, too.

You’ll probably lose a little bit of weight, but as long as you get all the nutrients you need, you’ll be fine! 🙂

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Gluten Free Handbook

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Posted by GlutenFree - August 31, 2011 at 1:45 pm

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Causes of Celiac Disease

Article by Peter Hutch

Celiac sprue is a disease that I have spent 25 years studying. It is frequently called celiac sprue but is called as well by many other names. Gluten-sensitive enteropathy is the name that I have preferred for many years because the term gluten-sensitive enteropathy told me precisely what we were dealing with. We are talking about a disease in which there is sensitivity to gluten and it is an enteropathy. The term enteropathy means a disease of the small intestine. In the old days, before we had a clue as to what was going on in this condition, some of the earlier names included nontropical sprue as well as idiopathic steatorrhea.

Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate a protein called gluten, found in wheat, rye, and barley. Gluten is found mainly in foods but may also be found in products we use every day, such as stamp and envelope adhesive, medicines, and vitamins.

When explaining celiac disease to a very young child, keep it simple. Explain to your child that the physician found out what had been making their tummy sick. Certain foods are made with an evil ingredient called gluten. It is the gluten that is making your tummy feel sick. We are so happy to finally know what has been making you sick now so that we can make you better! You can’t eat anything with gluten in it. Not even crumb (or show them a tiny bit with your hand).

Celiac disease is the intolerance to gluten; gluten is the protein within wheat, rye, oats and barley. Now there tends to be confusion over wheat intolerance and celiac disease. Some people say they are the same thing. Some people differ, but the truth is they have similar symptoms and you will need to exclude wheat from your diet to stop these symptoms.

One major problem with celiac disease is the difficulty of diagnosing the condition. Symptoms vary by individual and a substantial number of doctors don’t contain wheat/gluten or even diet in general to adverse medical outcomes.

Celiac disease is caused by gluten, a food product made of wheat, rye or barley found in many foods and medicines today. The immune system responds to gluten by damaging the lining of the small intestine, which normally aids in absorbing nutrients from our food. Celiac disease causes malnutrition, and can lead to cancer.

The disease has a vast array of symptoms, and it is rare that two people will exhibit the same ones. Some will have diarrhea while others will have constipation, and some will not have either but instead may have osteoporosis, diabetes, headaches, fatigue, autoimmune thyroid disorder or any number of other conditions and symptoms found to be associated with it. In many cases these symptoms are associated with the inability to gain weight• “children with celiac disease are often small and fail to thrive

Celiac disease is an autoimmune medical condition in which damage to the epithelia (inner lining) of the small intestine occurs following ingestion of a substance called gluten. Gluten is a grain protein used in food processing because it binds, stabilizes, and prevents crumbling. The gluten protein in wheat has a portion called gliadin, which is toxic to people with celiac disease. Barley, rye, and triticale also contain proteins toxic to celiac patients.

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Gluten Free Handbook

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Posted by GlutenFree - August 31, 2011 at 11:02 am

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The G-Free Diet: A Gluten-Free Survival Guide

The G-Free Diet: A Gluten-Free Survival Guide

For years, Elisabeth Hasselbeck couldn’t figure out what was making her sick. She asked doctors and consulted nutritionists, but no one seemed to have any answers. It wasn’t until spending time in the Australian Outback, living off the land on the grueling Survivor TV show, that, ironically, her symptoms vanished. Returning home, she pinpointed the food that made her sick — gluten, the binding element in wheat. By simply eliminating it from her diet, she was able to enjoy a completely normal, healthy life. But that wasn’t all. Hasselbeck discovered the myriad benefits that anyone can enjoy from a gluten-free diet: from weight loss and increased energy to even the alleviation of the conditions of autism.

In this all-inclusive book, Hasselbeck shares her hard-earned wisdom on living life without gluten and loving it. She gives you everything you need to know to start living a gluten-free life, from defining gluten – where to find it, how to read food labels – to targeting gluten-free products, creating G-Free shopping lists, sharing recipes, and managing G-Free living with family and friends.For years, Elisabeth Hasselbeck couldn’t figure out what was making her sick. She asked doctors and consulted nutritionists, but no one seemed to have any answers. It wasn’t until spending time in the Australian Outback, living off the land on the grueling Survivor TV show, that, ironically, her symptoms vanished. Returning home, she pinpointed the food that made her sick — gluten, the binding element in wheat. By simply eliminating it from her diet, she was able to enjoy a completely normal, healthy life. But that wasn’t all. Hasselbeck discovered the myriad benefits that anyone can enjoy from a gluten-free diet: from weight loss and increased energy to even the alleviation of the conditions of autism.

In this all-inclusive book, Hasselbeck shares her hard-earned wisdom on living life without gluten and loving it. She gives you everything you need to know to start living a gluten-free life, from defining gluten – where to find it, how to read food labels – to targeting gluten-free products, creating G-Free shopping lists, sharing recipes, and managing G-Free living with family and friends.

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Gluten Free Handbook

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Posted by GlutenFree - August 31, 2011 at 8:30 am

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Let’s Eat Out with Celiac/Coeliac and Food Allergies! A Timeless Reference for Special Diets

Let’s Eat Out with Celiac/Coeliac and Food Allergies! A Timeless Reference for Special Diets

The 7 time award-winning book Let’s Eat Out with Celiac / Coeliac & Food Allergies! helps you explore 7 international ethnic cuisines and order safe gluten free menu items while dining at American Steak, Chinese, French, Indian, Italian, Mexican and Thai restaurants around the world.

The book facilitates safe eating experiences through detailed knowledge about gluten, wheat and common food allergens. With hundreds of menu item choices showcasing ingredients, hidden allergens & preparation techniques, this proven approach focuses on what can be safely eaten when ordering meals in restaurants based upon cuisine-specific choices.

You also receive additional eating out and travel guidelines including the proven guest and restaurant approach to safe eating experiences, the learning curve for special diets and the collaborative process.

Snack, breakfast and beverage suggestions help you safely travel on-the-road with confidence and ease. Applicable checklists detailing considerations for airlines, hotels, cruise lines and foreign travel are also included for you as well as travel providers.

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Gluten Free Handbook

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Posted by GlutenFree - August 30, 2011 at 6:01 pm

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A gluten free food list – How to make a gluten free diet easy

Article by Anna Wilde

Being gluten free can be easy once you know how. A gluten free food list can help you discover delicious recipes and alternatives to gluten containing products. It can feel overwhelming to discover some of your favorite foods contain gluten. Maybe you love muffins, cookies, Panini’s, and pizza on a Friday night? Suddenly these foods are out of bounds. Breathe out, relax and take a little time to acquaint yourself with a gluten free food list made easy. Then discover a world of possibilities; you can make your beloved meals gluten free with some simple ingredient changes.

The number one suggestion for making the transition easy is to go for more whole food products, and less processed food. What does this mean? Whole foods are foods that remain as close as possible to the original ingredient from land or sea. This includes fresh vegetables, fruits, seafood, meats, nuts, seeds, and gluten free grains. When you buy and eat whole foods you know exactly what you’re getting, with no hidden surprises. From there you can go ahead and make your special gluten free meals with the original raw ingredients. Many processed foods contain additives and fillers that originally came from wheat. Processed foods are usually the ones in packets with a long list of weird sounding or numbered ingredients. These gluten containing by-products of wheat might have names like malt, modified food starch, food starch, hydrolyzed vegetable protein, stabilizers, fat replacers or substitutes.

Some favorite gluten free grains are brown rice, quinoa, millet and buckwheat. These are easy to prepare and are great substitutes for old favorites: e.g. quinoa makes a great gluten free tabouleh. Other carbohydrate options include: amaranth, corn and popcorn, tapioca, yams, and potatoes. There are many varieties of gluten free pasta and breads. Explore your health food store. Gluten free cakes, muffins and cookies are easy to make with soybean or tapioca, rice, corn, buckwheat and quinoa flours. You may like to add a teaspoon of Xantham gum, which will help the gluten free flours to rise. I spend many happy hours creating new delicious gluten free baking and dessert recipes; my favorites are buckwheat pancakes and coconut cookies. You will find your own specialities and it gets easier every time you have a go!

When you don’t feel like cooking, there are some healthy products that are especially gluten-free. I like the ‘Eatright’ cookies from New Zealand, available at Wholefood stores in the US. They are made of rice flour, topped with chocolate, and perfect for that special occasion sweet craving! Look for products marked “gluten-free.” There may be a special section at your supermarket. Health food stores are wonderful for ‘research’ and staff will have lots of helpful ideas. Get on the net and discover a world of gluten free recipes. An easy gluten free food list

Vegetables FruitSeafoodMeatEggsDairy food (fresh and natural; check label for suspect additives)Condiments: spices (check label), herbs, slat, pepper, fresh chillies, garlic, ginger Vinaigrettes: Dressings made with healthy oils (olive oil is great) vinegars, lemon juice and herbsWheat free soy sauce Creamy dressings: Home made mayonnaise or yoghurt dressingSpreads: Tahini sesame paste, nut butters, honey, jam (check label), hummus, avocadoGrains and flours: brown rice, quinoa, millet, buckwheat, amaranth, corn, tapioca Carbohydrate rich vegetables: yams, potatoes, pumpkin, carrots, parsnipNuts and seeds

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Author: Anna Wilde

New Zealanders Anna and Roger Wilde inspire people who want healthy food to be easy, delicious and great value. See their website for gluten free yummy recipes like Gluten free buckwheat pancakes

Gluten Free Handbook

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Posted by GlutenFree - August 30, 2011 at 3:52 pm

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Can a gluten-free vegetarian diet be nutritionally balanced? What about during pregnancy?

Question by crazy: Can a gluten-free vegetarian diet be nutritionally balanced? What about during pregnancy?
I am a diagnosed Celiac, thus I have to be gluten-free. I would like to stop eating animals, but I worry my nutritional balance would suffer. Do beans have much iron? How else could I get enough iron? What extra nutrients would should I look out for that I might be lacking with such a restrictive diet?

Best answer:

Answer by wyllow
With so much at stake – your health and the health and development of your baby – you should consult a registered dietician who is knowledgeable about both vegetarianism and Celiac. Your OB may be able to recommend someone. I’m vegan, so I completely respect your choice, but my only restriction is soy and I’ve never been pregnant.

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Gluten Free Handbook

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Posted by GlutenFree - August 30, 2011 at 1:33 pm

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Project For Awesome: Celiac Awareness (2010)

To know more about celiac, watch this video and be educated with everything you have to learn about this disease.

This video will give you a head start to be aware more and eventually prepare you to strengthen your knowledge about celiac. Also a song was made for you to let you remember what this disease is all about!

By having this video, you will be guided with the important events and what is the essence of this kind of occasion. All you have to know about celiac awareness will be provided to you in this detailed video.

So enjoy and learn more about the Project for awesome: Celiac Awareness (2010).

Gluten Free Handbook

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Posted by Chloe Boggs - August 30, 2011 at 11:07 am

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Artisanal Gluten-Free Cooking: More than 250 Great-Tasting, From-Scratch Recipes from Around the World, Perfect for Every Meal and for Anyone on a Gluten-Free Diet – and Even Those Who Aren’t

Artisanal Gluten-Free Cooking: More than 250 Great-Tasting, From-Scratch Recipes from Around the World, Perfect for Every Meal and for Anyone on a Gluten-Free Diet – and Even Those Who Aren’t

  • ISBN13: 9781615190034
  • Condition: New
  • Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!

Here at last is the delectable and doable gluten-free cooking so many people with celiac disease, gluten intolerance, or wheat allergy have been looking for.

Artisanal Gluten-Free Cooking is based on authors Kelli and Peter Bronski’s cooking philosophy that follows four simple rules: the food should be fresh, the recipes should be simple, the meals should be made from scratch, and the food should be delicious. Their more than 250 recipes span the globe, from Italian to Indian, Belgian to Mexican, and Asian to American.

Belgian Waffles, Cinnamon Rolls, Chicken Pad Thai, Curry-Glazed Pork Tenderloin, Lasagna, thin crust and deep dish pizzas, Blueberry Pie and Zucchini Cake will delight anyone following a gluten-free diet—and even those who aren’t! More than 70 recipes—including breads, pastas, pizzas, and more than 20 of their desserts, from Chocolate Chip Cookies to Carrot Cake—showcase their own intensively developed gluten-free flour blend. This is food so flavorful and enjoyable to eat that no one will know it’s gluten-free.

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Gluten Free Handbook

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