Author Julianne Karow’s husband was diagnosed with celiac disease, opening their eyes to a world unknown to them before the shocking day of the diagnosis. Walking out of the doctor’s office without guidance, living in a small town with no active celiac groups, Julianne was at a loss. She was the cook and grocery shopper in the family.

Her sleeves rolled up, she gained determination to satisfy her husband’s palate. Her awareness of the the world of gluten-free increased measurably. Along her journey to becoming educated about gluten-free, she realized the need for a resourceful book for the celiac community at large.

Julianne has done an incredibly good and thorough job of organizing all manner of gluten-free needs any celiac or gluten-intolerant individual will need. Some topics covered are: physicians, medications, online discussions forums, cookbooks, online grocery stores, and so much more.

Her details are well-researched and appear under item clearly listed. She leaves out nothing! One chapter I found most interesting was travel. She covers hotels and specific chefs, as well as yachts and celiac travel clubs. I was left with so many options and a desire to travel now, rather than the common travel regrets so many of us celiacs are left with.
Her chapter on food company links makes it extremely easy to do time-saving shop online. Not only did Julianne list out the company, address, link, phone number, and e-mail address, she concisely describes the company’s main products, saving a lot of Internet research.

Julianne went onto start a celiac support group and has co-hosted celiac and food allergy food expos. She has perfected the art of GF cooking, refers to many of her resources in her own book, and you can bet she’s satisfying her husband’s palate these days.

Julianne’s book, Celiac Resource Guide, is a wonderful addition to any celiac’s GF book resources, which we all seem to accumulate.    This resource book is HIGHLY recommended.
Tina Turbin

www.GlutenFreeHelp.info

Studies on the genetic links to celiac disease are leading to more research and new and more effective treatment, an exciting prospect for celiacs who may want to enjoy some gluten now and then!

David van Heel, a gastrointestinal genetics professor at Barts and The London School of Medicine and Dentistry, headed a group of researchers from around the world who studied the genetic maps of more than 9,400 celiacs. They have found what they term “substantial” evidence that the genes which are connected with celiac disease are also linked to other autoimmune diseases such as rheumatoid arthritis.

As a result, scientists are able to understand how the genetic risk factors for the disease operate—by changing the number of immune system genes that cells make. Furthermore, it is now understood that there are “hundreds” of genetic risk factors, which means that scientists should be able to “have a good guess at nearly half of the genetic risks at present,” van Heel wrote in the Nature Genetics journal in his published study.

We can look forward to more research, more awareness, and perhaps even a pill! Meanwhile, it’s best to keep doing our parts to raise awareness and funds for research.

Tina Turbin
www.GlutenFreeHelp.info

I loved knowing that Starbucks was going to carry gluten-free treats for those on a gluten-free diet, gluten intolerant or who have celiac disease. I am celiac.

I also love how they will accommodate you by allowing you to read ingredients as well as substitute soy milk for milk in case you are dairy, lactose or casein sensitive or have an allergy. When I hear of a large company taking notice of the statistics of those in need of gluten-free foods and then catering to those needs- well thank you Starbucks! ….PAUSE…. DUMBFOUNDED…What did you say?…Excuuuuuse me, this can’t be. There must be a mistake. This is unbelievable.

OK, read it for yourself. Melissa Alison reveals the latest changes to the light Frappuccino- they ADDED gluten! Now are you thinking what I am thinking? Even my daughter asked me the obvious “Why, why would they ADD it with all they know!” That’s what I want to know- why?

Read for yourself that the new base mix for light Frappuccinos now includes gluten yet the regular Frappuccino base mix doesn’t have gluten listed in the ingredients, but is not designated gluten-free because of the risk of cross-contamination- read the full details:

http://seattletimes.nwsource.com/html/coffeecity/2011829401_new_frappuccino_recipe_deletes.html

Read, get informed and be very aware that things can change overnight- ingredients can change. Be aware, read your labels and stay in tune with changes of ingredients always for your safety and health.

Tina Turbin

     If you’re experiencing any of these symptoms regularly, even if you think you know why, you should schedule an appointment with your physician right away to get tested for celiac disease or gluten sensitivity.

Tina Turbin

      Perhaps even easier than testing for diagnosis is the treatment of the disease—a gluten-free diet. It is challenging and requires a lifestyle change, but with more and more gluten-free substitutes and gluten-free recipes available, adopting a gluten-free diet and gluten free cooking is easier than ever. There’s research into developing a pill that would help people with celiac disease, as well. With such a simple treatment, there’s no reason to wait to get diagnosed because you can relieve yourself of your symptoms so easily.

 Tina Turbin

Ross Cohen is the President of Triumph Dining, a website, blog, and newsletter for the celiac and gluten-free world.  Family-owned and run by five happy gluten-free dieters, it has released its third edition of The Essential Gluten-Free Grocery Guide with the latest research of 30,000 products including 1,100 brand names.

The book uses 5 symbols for our ease in determining which products satisfies one’s individual needs in purchasing grocery items in a store or online. I have not come upon such an extensive list of items in any book I’ve had in my hands or researched online.

The availability of items in this 3rd edition far outweighs the availability in the previous edition, and the shopping tips and overview of new food labeling laws are invaluable in themselves. The addition of their honest in “limitations of the Guide itself” only shows Triumph Dining’s dedication to providing a service with nothing but one’s health and service in mind.

The grocery guide is updated yearly and according to Ross they are currently the largest independent gluten-free publisher in North America.

This resource book is given a thumbs up and is HIGHLY recommended by me.
Please visit Triumph Dining – www.triumphdining.com

Tina Turbin

www.glutenfreehelp.info

     Untreated celiac disease can actually be life-threatening. Celiac people are more likely to be afflicted with problems relating to malabsorption, including osteoporosis, tooth enamel defects, central and peripheral nervous system disease, pancreatic disease, internal hemorrhaging, organ disorders (gall bladder, liver, and spleen), and gynecological disorders. Untreated celiac disease has also been linked to an increased risk of certain types of cancer, especially intestinal lymphoma.

     If you’re experiencing any of these symptoms regularly, even if you think you know why, you should schedule an appointment with your physician right away to get tested for celiac disease or gluten sensitivity.

Tina Turbin

Kendall Conrad has done a lovely job of recreating her gourmet recipes and customizing them to suit the principles which healed her child’s body- More Than 150 Delicious Specific Carbohydrate Diet(TM)-Compliant Recipes.

Author Kendall Conrad was faced with the fact that her youngest child’s gut and immune system had been severely compromised after her first ten months of life after being on many antibiotics to address severe ear infections. Her daughter finally needed surgery to drain her ears at only ten months old, which did resolve the ear troubles, but she was left with digestive troubles, wasn’t thriving, and wasn’t absorbing nutrients. Conrad spent a year visiting many doctors to no avail.

Conrad was introduced to a nutritionist who introduced her to the Specific Carbohydrate Diet, which eliminated virtually all starch and complex sugars. The result was that her daughter began to grow and feel much better. She is now a thriving healthy child.

This cookbook and its detailed introduction shares many aspects of the Specific Carbohydrate Diet’s effects on many people with Crohn’s disease, celiac disease, ulcerative colitis,  IBS, diverticulitis, and other digestive conditions—to incredible results.

The recipes in Kendall’s book are gourmet in every sense of the word, and your family and guests will have no clue that each one of them is a strict adherent to the SCD.

This cookbook is given a thumbs up and is HIGHLY recommended by me.
Tina Turbin
www.glutenfreehelp.info

It is usually beneficial to write out a list of ways gluten-free foods can get contaminated by gluten (dusting the gluten-free cake’s pan with flour, using utensils that have touched gluten-containing foods, etc.) and a list of gluten-containing foods. Bring this to restaurants and have the server take it to the kitchen. You can give your relatives and close friends this list or an article about cross-contamination. It is usually helpful for people to see instructions in writing.

Tina Turbin

Sandi Star  founder of  http://www.karmic-health.com shares some insight which everyone should read:

Agave has been in the “media” recently published by Mercola (check out story) stating that agave is extremely dangerous and is worse than high fructose corn syrup. Although I have the highest respect for Dr. Mercola I can only speculate he does not have enough research to back this up and has not taken the time to get each manufacturers side of the story. As you know….. http://www.karmic-health.com/pb/wp_0f68724a/wp_0f68724a.html Be sure and read this all the way to the bottom and 5 articles offered at the bottom, with evidence and data for everyone to have.

and Kath Patalsky of http://kblog.lunchboxbunch.com shares this:

I get a lot of questions about my use of Agave Syrup as a sweetener in my vegan recipes. So here is my Agave Syrup 101 post. It is a must read for anyone who is health-conscious or simply curious about what they put in their bodies. I encourage all professional or amateur chefs to read this post as well. There is a wide world beyond white sugar. Click ahead for Agave Syrup 101, it includes health benefits, directions of use, sweetener comparisons and the history of this healthy sugar substitute…

Sugar Confusion. I’m never surprised by the presence of confusion when it comes to sugar and sweeteners. With so many natural and artificial sweeteners…http://kblog.lunchboxbunch.com/2009/07/agave-syrup-101-why-its-healthy-sugar.html

Please do your homework and be aware of AND READ the many articles on Agave.

Tina Turbin