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Tuesday, August 31st, 2010

Gluten Enzymes

The body has its own digestive enzyme for gluten known as dipeptidyl peptidase-IV (DPPIV).  When this enzyme is supplied, it greatly assists in the hydrolysis of propy peptidase assimilating proline-rich proteins.  “What’s this?” you ask?

Read on:

Now this may all sound like a foreign language to you but let me clarify what it all means.  These are the exact “remnants” that can cause severe troubles for the celiac.

The DPPIV enzymatic activity actually assists in breaking down the difficult to digest peptides.

Reports in the July 1993 American Journal of Physiology says that the sequence of digestion which leads to partial digestion of gluten proteins exasperates the gastrointestinal condition and one of the enzymes required to break down these peptides has been identified as DPPIV.  The lack of this enzyme in the small intestine prevents this digestion and can result in an immune response which inflames the small intestine.

There’s additional support from the October 2002 Journal of Physiology Gastrointestinal and Liver Physiology stating that DPPIV was instrumental in the breakdown of the gluten’s peptides.  The possible strategy for celiac sprue has been recognized through enzyme therapy.  Up to now only a strict adherence to a gluten-free diet has been the only therapeutic option.

In the May 2007 Scandinavian Journal of Gastroenterology, the researchers made note and confirmed that gluten intolerant individuals definitely have a deficiency in the necessary gluten digesting enzymes.

There are a number of new products on the market currently offering supplementation with products containing DPPIV such as Metabolic Response Modifiers (MRM), Gluten-Free™, and Enzymatic Therapy to name a few.

Any celiac is warned that to date, a strict adherence to a gluten-free diet is the only prescription to follow for optimum health and repair of the delicate tissue lining of the small intestine and the villi.

There may be hope with new research into this area of enzymatic therapy and DPPIV.

Tina Turbin
www.GlutenFreeHelp.info

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Monday, August 30th, 2010

Pro Cycling Team – Gluten-Free

 

Dr. Allen Lim, the former exercise physiologist for the renowned Garmin Transitions Pro Cycling team and their CEO, Jonathan Vaughters, placed the team on a gluten-free diet.  What were their reactions and changes?  Well read on.

The first reactions were of shock.  With a full day of training these guys burn an easy 8,000 calories, needing carbohydrates to not only fuel energy but the excess glucose gets stored in muscles as glycogen which helps during exercise as well as during recovery.  Without this they will have a terrible time.

To simply handle this, their hired chef did what all celiacs and gluten-intolerant people get accustomed to – switch their source of grains and carbohydrates.  No pancakes!  That’s silly of course.  They ate pancakes. Just gluten-free ones.

The results of this change were enlightening to the team as a whole.  Do keep in mind these men are severe athletes, not celiac (or so they hope) and not gluten intolerant (or so they thought).  There are reports of digestion being much better, better recovery, sleep improvement, weight loss and overall improved performance.

Interestingly enough, the initiator of this diet Dr. Allen Lim was with Lance Armstrong’s RadioShack team.

Leaves one to wonder if Lance’s crew was on a gluten-free diet as well, while in training.

Tina Turbin
www.GlutenFreeHelp.info

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Friday, August 27th, 2010

Gluten Intolerant, Gluten Sensitive & Celiac- Explained by Ron Hoggan, Ed. D.

The phrase “gluten intolerant” is a rather nebulous term which is why I try to avoid using it. I prefer to use ‘gluten sensitivity’. The sub-groups of gluten sensitivity are: gluten sensitive enteropathy (otherwise known as celiac disease); non-celiac gluten sensitivity; neuropathic gluten sensitivity, etc.

Gluten sensitivity is the term recommended by the world renowned celiac researcher, Dr. Michael N. Marsh. The terminology I advocate is congruent with Dr. Marsh’s assertions and it provides some clarity, as it often identifies specific sites of damage induced by gluten, distinguishes between some subgroups, and allows even the novice to
accurately interpret some discussions of these topics.

The varying opinions on another’s biopsies may have be driven by just how familiar or unfamiliar  physicians are with the Marsh system for categorizing intestinal damage, which was developed by the same Dr. Michael Marsh mentioned above. The Marsh system is gradually being adopted throughout most of the industrialized world, as older pathologists and gastroenterologists advance their understanding, and the younger ones usually learn about the Marsh system during their specialization training.

Of course, the terminology I recommend also makes it very clear that there are a number of types of gluten-induced damage to various body systems. Dr. Rodney Ford, on the other hand, has offered the term gluten syndrome’ to incorporate the various groups of gluten sensitivities into one group. I also subscribe to that choice of terminology. Careful word choices in this regard are, I think, critical to understanding the broader field of gluten sensitivity, and that celiac disease is just one sub-set of a rather large and growing continuum of illnesses that require a life-long gluten free diet.

Celiac disease has long been considered the most serious of this spectrum and  other gluten sensitivities were considered “lesser” ailments. However, Anderson et al recently published findings that suggest that non-celiac gluten sensitivity may more frequently lead to serious illness or death  than celiac disease (1). If confirmed by
further research, we may need to revise our opinions regarding where celiac disease falls on the gluten sensitive spectrum.

I hope my comments serve to clarify this issue for many.
Best Wishes,
Ron Hoggan, Ed. D.

co-author: Dangerous Grains ISBN: 978158333-129-3 www.dangerousgrains.com ,author: The Iron Edge: a complete guide for meeting your iron needs ISBN: 978-0-9736284-4-9 http://tiny.cc/ironedge , author: Smarten Up! ISBN: 978-0-9736284-3-2 www.smartenup.info

Source:

1. Anderson LA, McMillan SA, Watson RG, Monaghan P, Gavin AT, Fox C,
Murray LJ. Malignancy and mortality in a population-based cohort of
patients with coeliac disease or “gluten sensitivity”. World J
Gastroenterol. 2007 Jan 7;13(1):146-51.

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Wednesday, August 25th, 2010

Ben & Jerry’s – Gluten-Free Flavor List

 

We all love ice cream, especially when it’s gluten-free right?  Well folks, the following list makes it very easy for you to enjoy some of the best ice cream in the world:

BEN&JERRY’S Gluten-Free Flavor List:

 

Ice Cream

Butter Pecan

Cherry Garcia

Chocolate Fair Trade-Chocolate Peanut Butter Swirl

Chocolate Macadamia

Chunky Monkey

Coconut Almond Fudge Chip

Coffee Fair Trade

Coffee Coffee Buzz Buzz Buzz

Crème Brulee

Mint Chocolate Chunk

New York Super Fudge Chunk

Orange and Cream

Phish Food

Strawberry

Triple Caramel Chunk

Vanilla Fair Trade

Vanilla Heath Bar Crunch

Yogurt

Black Raspberry Swirl LF Yogurt

Vanilla LF Yogurt

Sorbet

Berry Berry Extraordinary

Jamaican Me Crazy

Lemonade

Mango Mango

Strawberry Kiwi

No Sugar Added

NSA Vanilla Fudge Chip

 

Tina Turbin
www.GlutenFreeHelp.info

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Sunday, August 22nd, 2010

Celiac Disease and Miss Indiana’s Mission

Jenna Drew holds the title Miss Indiana (PA) International 2010 and her platform is Celiac Disease Awareness. She works hard to make “Gluten Free” a common household term. My friend, Jenna gathers many gluten-free bloggers in her efforts to help – read this interview:

http://www.glutenfreebloggers.com/2010/05/07/blogger-spotlight-gluten-free-help/

Tina Turbin www.glutenfreehelp.info

 

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Friday, August 20th, 2010

Can Do Kid- A Terrific Gluten-Free Company

 

Do you like children, delicious food, and supporting a terrific cause? Well, I’ve got quite a food company to share with you!  The name is Can Do Kid.

Can Do Kid founder and owner Deb Luster supplies tasty, gluten-free nutrition bars all in the hopes of satisfying hunger before it strikes in those little tummies, jam-packed with nutrients, and sure to maintain smiling faces!

Can Do Kid nutrition bars are gluten-free, made from all-natural ingredients, and contain sixteen essential vitamins and minerals. They are free of trans fats and high-fructose corn syrup.

I have personally tasted each and every one of these bars, and to be absolutely sincere, these bars are scrumptious. I then went further and ran a taste test with many children and their parents, and these tasty bars received a 100% satisfaction rate.

I had the opportunity to speak with my new friend, Deb Luster about her company to discover that there is true passion and dedication behind this company, directly from her heart. Deb is passionate about raising positive kids and being around positive people. She has full intention to spread the word about positive thinking and to improve this attitude in households everywhere. She wants to inspire kids to be smart and special and to know—in fact, to walk through life knowing—“I can do anything.”

Deb has quite an active and impressive history as a woman and executive. In 1990, she helped Annie’s Homegrown grow from a concept to what it is today, a thriving company. With Deb living on the west coast and Annie on the east, she dealt with opposites in many aspects, yet the vision evolved into a perfect, positive force—a fun and thriving business.

Working hard as usual and pregnant, one day Deb’s water broke and she knew she had another calling—motherhood. She stayed on as part-owner on the Board of Annie’s, in 2002 stepping aside from Annie’s as she devoted more time to enjoy motherhood. She continued to work on many projects—mostly helping others with their companies. Expanding companies is truly her forte.

YouTube Preview Image

In November 2004, along with her family, she published her first book, I Can Do Anything (read the I Can Do Anything book review) and soon launched products such as t-shirts and stickers. In September 2007, her family’s second book, I’m Happy Just the Way I Am was published. In August 2005, after lots of tasting, packaging, and developing concepts, she and her sister (co-founder and Director of Sales) manufactured the first Can Do Kid nutrition bars. With a strong business sense, she knew that kids love food items with animals, as they are symbols kids remember. So, on every bar, there’s a cheetah. Why a cheetah? Because Deb loves cheetahs.

It wasn’t long until stores all over were stocking up on and displaying the bars and her book!  In February 2009 Deb was at a trade show and was introduced more in-depth to the concept of gluten-free. With only one ingredient change, the Can Do Kid bars were now labeled gluten-free and made available to all those in need of a GF diet, such as celiac and gluten-sensitive consumers. These bars currently come in 3 delicious flavors: CAN-illa Vanilla, Chocolate Crunch, and Cookies and Cream.

These bars are on my Highly Recommended list. Grab a bar and adopt Deb’s motto: “It’s not about age—it’s about attitude!” Grab a bar! You and your kids will be happy you did.

 

Can Do Kid executives have their bars tested regularly through the University of Nebraska FAARP to make sure that they contain no gluten. As of August 20101 they are not in a dedicated gluten-free facility.

As of August 2010 you will find the Can Do Kid bars in over 50 Safeway stores!

Tina Turbin
www.GlutenFreeHelp.info

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Thursday, August 19th, 2010

Gluten-Free Spiced Butter

An easy way to spruce up your butter spread! Really good melted on homemade gluten-free pancakes.

 

INGREDIENTS

2 c unsalted butter, softened

½ c confectioners’ sugar

1 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground ginger

 

DIRECTIONS

 

1. In a medium bowl, beat butter at medium speed with an electric mixer until cream.

 

2. Gradually beat in remaining ingredients.

 

3. Cover and refrigerate. Bring to room temperature before serving.

You can add so many different things to butter to create all sorts of flavors. Don’t be afraid to experiment and come up with your own butter recipes.

Tina Turbin


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Wednesday, August 18th, 2010

Real Life with Celiac Disease by Daniel Leffler, M.D., M.S. & Melinda Dennis, M.S., R.D., L.D.N.

 

A new book from the American Gastroenterological Association (AGA), Real Life with Celiac Disease, offers truly practical knowledge on celiac disease and gluten-related disorders. This book will arm those who are undiagnosed as well as those living with the disease with the knowledge to enable them to achieve much better health than they ever expected. Real Life with Celiac Disease empowers patients with distinctly practical knowledge, benefiting them as well as those in their lives.

Authors Melinda Dennis, M.S., R.D, L.D.N. and Daniel A. Leffler, M.D., M.S., both from the Beth Israel Deaconess Medical Center, are joined in this book by more than fifty international experts. They share stories of patients who have questions or problems related to celiac disease and gluten-related disorders, giving one a true insight into this disease and all its ramifications, educating one properly and effectively.

This book covers many topics usually untouched by others or at least not dealt with in such an in-depth fashion as in this book, such as, just to name a few, fructose intolerance, eating disorders, intestinally friendly vegetables and fruits, immune suppression, medications, treating depression, and vitamin regulations, and the list goes on as they share their knowledge of celiac disease in more than fifty chapters. This book addresses the dietary, nutritional, emotional, medical, mental, and social aspects of celiac disease and clearly explains the only treatment, the gluten-free diet.

People with celiac disease may have the typical gastrointestinal symptoms, yet others may have other problems with delayed diagnosis or even no diagnosis in some cases. This book will not only help those with unexplained depression, anemia, infertility, bone loss, or even trouble with balance, it can help the reader determine if they need help. Anyone living with celiac disease will gain practical knowledge from all the guidance, knowledge, and advice shared all throughout this incredible book.

I can’t say enough about this book, to be honest. I have reviewed many books about this topic. This one is unique, truly informative and invaluable.

Tina Turbin

www.GlutenFreeHelp.info

Click here to listen to my exclusive radio interview of 9/1/10 with Daniel Leffler and Melinda Dennis.

About the Authors

Melinda Dennis, M.S., R.D., L.D.N. is the nutrition coordinator and a founding member of the Celiac Center at Beth Israel Deaconess Medical Center in Boston, MA. She lectures and offers nutritional coaching, consulting and wellness retreats through www.DeleteTheWheat.com.

Daniel A. Leffler, M.D., M.S. is the director of clinical research and also a founding member of the Celiac Center at Beth Israel Deaconess Medical Center, Boston, MA. He sees patients, conducts research, and is on the faculty at Harvard Medical School. Dr. Leffler has published numerous articles and chapters and speaks internationally on celiac disease. To learn more about celiac disease and Real Life with Celiac Disease, visit the patient center on the AGA’s Website at www.gastro.org/patient. The American Gastroenterological Association is the trusted voice of the GI community. www.gastro.org.

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Monday, August 16th, 2010

Link Demonstrated between Child Psychiatric Disorders and Gluten Sensitivity

     Recent research is now indicating that there may be a link between Autism, Attention Deficit Hyperactivity Disorder (ADHD), and other developmental and child psychiatric disorders and an allergy or sensitivity to gluten. Gluten is a protein found in barley, rye, and wheat, and it is estimated that millions of Americans have a sensitivity or allergy to it. Gluten intolerance can affect the entire body, leading to a variety of troubling physical as well as mental symptoms.

     Upon a change in diet, various developmental disorders have been documented to lessen in some cases. Some of the disorders the symptoms for which were relieved are autism, attention deficit hyperactivity disorder (ADHD), attention deficit disorder (ADD), non-verbal learning disorder (NLD), and pervasive development disorder (PDD).

     These studies which link gluten intolerance to autism and other child mental disorders have noted that gluten-sensitive children will also display physical symptoms such as bloating, frequent gas, constipation, diarrhea, dark shadows under the eyes, excessive sweating, and pale skin. These physical problems can clue parents into whether their autistic or ADHD child may have a gluten allergy.

     So what can you do if you suspect that your child has a gluten allergy? Thankfully, a gluten allergy can be confirmed with a simple blood test. Also, gluten can also be eliminated from the diet and then the child observed for improvement. It is important to check with your doctor before significantly changing the child’s diet.

Tina Turbin

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Saturday, August 14th, 2010

What on Earth is Celiac? by Diane Jacobs

 

Author Diane Jacobs is ensuring people become well-informed about “What on Earth is Celiac” through her eBook of the same name.

With a complete, downloadable reference guide containing informative chapters on the history of celiac disease (CD), children with CD, symptoms, and much more, anyone can have the fruits of Diane’s labor, research, and compilation.

It really is a handy guide for newly-diagnosed celiacs and a tool to share with anyone else, even simply as a reference in one’s arsenal of books and data to help one’s own family and friends understand the disease.

You may go to Diane’s site, www.celiacdiseaseinfo.org, to download this 50-page gem. You can also read about the many other wonderful things this oman is doing and her delicious country-style gluten-free cookbook.

Click here to read my enlightening interview with Diane Jacobs.

About Diane: Diane Jacobs was diagnosed in 2003 with celiac disease and has dedicated herself to sharing information about celiac disease and also about the benefits of eating and cooking wheat and gluten free. In 2005, Diane created her own website: http://www.celiacdiseaseinfo.org; in 2006 she self-published her first edition of her Ebook: What on Earth is a Celiac?; in 2008, her cookbook: Delicious! The Very Best of Gluten Free & Wheat Free Cooking, a Homestyle Recipe Collection for Celiacs and Wheat Sensitive Folks” was self-published both at the website and at Amazon.com: http://amzn.com/B002GQ2ZJU.

Then in 2010, she created her food blog: “Gluten Free Foodie Heaven”: http://www.glutenfreefoodieheaven.blogspot.com.

Diane speaks to community groups and organizations about celiac disease and about how to comfortably (and fabulously!) and survive as a person who either is required to or desires to eat gluten and wheat free.  She also makes appearances on TV programs cooking gluten free and has been featured in local newspaper articles as well.

Prescott, Arizona Courier article: March14th, 2010:
http://www.prescottaz.com/main.asp?SectionID=74&SubSectionID=111&TM=69298

Tina Turbin
www.GlutenFreeHelp.info

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Tina Turbin

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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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