References
Wednesday, July 28th, 2010
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
Tags: author, autoimmune disorder, celiac, celiac awareness, celiac disease, gluten free help, gluten intolerance, Gluten-Free Baking, Gluten-Free Doctor, gluten-free travel, reviews, Tina Turbin
Posted in Autoimmune Disorders, Book Reviews, Books To Read, Dining Gluten Free, Gift Ideas, Gluten-Free Flours, Gluten-Free Products, Gluten-Free Research, Health, Helpful Information, Helpful Tips, Medical Research, References, Restaurants | 1 Comment »
Sunday, July 25th, 2010
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
Tags: celiac, celiac disease, gluten free foods, gluten intolerance, gluten-free companies, Gluten-Free Desserts, Gluten-Free Products, researcher, starbucks, Tina Turbin, tina turbin author
Posted in Casein, Casein Free, Dining Gluten Free, Dining Out- Gluten Free, Fast Food- Gluten Free, Food Companies to Know About, Gluten-Free Products, Gluten-Free Research, Health, Helpful Information, Helpful Tips, References | 2 Comments »
Friday, July 9th, 2010
Traveling gluten-free can be one big hassle. If you are celiac like me, it is a big dilemma just trying to plan a trip. I dread it from the start only due to the meal “considerations”. Don’t get me wrong- I LOVE traveling. The troubles lurking in a snack or with an uniformed hostess, waitress or chef can be just rough, especially after the ingested gluten. The further I wander from home and my comfy zone of snacks and pure GF food I have at home, the more it can be troublesome.
For many
celiacs this travel site is not new and is a breath of fresh air. For those new to you on this current scene for gluten free, well you have got to check this out! Travel in style- in gluten-free style, that is! You can eat a meal, desserts, snacks and even beer all gluten-free and all arranged for you down to every detail, if you’d like.
Bob Levy was diagnosed with Celiac Disease in February, 1995. Just a few months after being diagnosed, he began arranging Gluten-free dinners at restaurants in the Baltimore area and Gluten-free Getaways to the Caribbean. A number of people who participated in these dinners and trips suggested that Bob skills in handling these restaurants and resorts to accommodate the Gluten-free diet and he should seriously look at this being a full-time endeavor.
It took a while for the concept to develop, but in November of 1998 Bob & Ruth’s published the first newsletter were on a roll.
Check out all the details of mini Get- Aways and all of the other Gluten-free trips currently offered on this website
http://bobandruths.com . You will be pleased. I sure am!
Tina Turbin
Tags: celiac disease, gluten free diet, gluten free foods, gluten intolerance, Gluten-Free Cooking, Gluten-Free Desserts, Gluten-Free Recipes, researcher, reviews, Tina Turbin
Posted in Fun Food, GF Services, Gift Ideas, Gluten-Free Products, Helpful Information, Helpful Tips, Holiday, References | No Comments »
Wednesday, June 30th, 2010
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
Tags: autoimmune disorder, celiac disease, gluten free diet, gluten free foods, gluten intolerance, Gluten-Free Baking, gluten-free companies, gluten-free contest, Gluten-Free Desserts, Gluten-Free Doctor, Gluten-Free Products, Gluten-Free Recipe, product reviews, reviews, Tina Turbin
Posted in 20 minute recipes, Allergies, Autoimmune Disorders, Baking, Best Home Made GF Flour Mixes, Book Reviews, Books To Read, Casein, Casein Free, Child Friendly Recipes, Children, Cook Books- GF, Cookbook, Cookies, Desserts, Easy Recipes, Eggs, Fiber, Flour Mixes- GF, Flour Substitutes, Fun Food, Gift Ideas, Gluten-Free Flours, Gluten-Free Products, Gluten-Free Research, Gluten-Free and Allergy Tests, Health, Healthy Snacks, Helpful Information, Helpful Tips, Kids Illnesses, Main Dishes, Medical Research, One Dish Meals, Read About Products, Recipes, References, Substitute Mixes- GF | 2 Comments »
Monday, June 21st, 2010
Living a life with multiple food allergies did not place Marie-Annick Courtier in an extraordinary position until when, a few years ago, some of these foods became life-threatening, and she feared she’d have to give up not only her expertise and love of being a chef but also many of her favorite foods.
Determination, research, and time have not only resulted in her well-written cookbook, they have also resulted in Marie-Annick Courtier’s freedom from all allergies excluding aspirin.
With a Culinary Arts Degree, a background in science and nutrition, certification as a fitness nutritionist, and having her own chef school in Irvine, California, Marie offers much more to her readers than her nearly 150 recipes in her latest cookbook, Cooking Well: Wheat Allergies.
You’ll be additionally enlightened in the areas of Understanding Wheat Allergies, Living With Wheat Allergies, Nutrition’s Role, Eating Out, Organic Choice and Why, Foods to Avoid and Choose, and much more, including her Chef’s Secrets.
The chapters preceding her nutritionally labeled recipes are not only informative, but the information is all very well-written, and I had a sense of sitting with her as she selectively chose the key points she felt were important to impart.
I am armed with delicious breakfasts, soups, salads, main dishes, side dishes, desserts and more. All her recipes are easy to prepare and offer options and nutritional content. I can’t wait for the second book in this series!
This resource book is given a thumbs up and is HIGHLY recommended by me
Tina Turbin
www.glutenfreehelp.info.
Tags: autoimmune disorder, celiac, celiac disease, Dr. Peter Green, gluten free, gluten free diet, gluten free foods, gluten free help, gluten intolerance, Gluten-Free Baking, gluten-free contest, Gluten-Free Cooking, Gluten-Free Desserts, Gluten-Free Recipe, Gluten-Free Recipes, humanitarian, reviews, Tina Turbin
Posted in Allergies, Autoimmune Disorders, Baking, Book Reviews, Books To Read, Cakes, Child Friendly Recipes, Cook Books- GF, Cookbook, Cookies, Desserts, Dining Gluten Free, Easy Recipes, Flour Mixes- GF, Gift Ideas, Gluten-Free Flours, Gluten-Free Research, Health, Helpful Information, Helpful Tips, Kids Illnesses, Main Dishes, One Dish Meals, Recipes, References | No Comments »
Friday, June 11th, 2010
Jamie Stern is the founder of www.Allergiesandme.com and has contributed this article to this site in order to reach out and help others. Jamie has done researcher in many areas to help those in need and today she has shared her latest research on how a gluten-free diet has many positive aspects. Please read and enjoy.
As a retailer of gluten free foods, I am constantly scouring the internet for food related news and research to keep my customers informed. I ran across this piece that is, on the surface, unrelated to dietary restrictions due to intolerances, but is actually a wonderful by-product of leading a gluten free lifestyle. Hey, good news for a change!
A new study out of Columbia University reports that a diet that is heavy on tomatoes, nuts, fish, salad dressing, cruciferous vegetables (see definition of these on Wikipedia), dark & leafy vegetables, fruits and poultry may actually reduce the risk of Alzheimer’s by almost 40 percent. The study followed a little over 2,000 adults over age 65, without dementia, and assessed their diets every 18 months for four years. During this time frame, 253 of them developed Alzheimer’s disease.
For those of you out there that like “scientific jargon”, the actual quote from these researchers in the publication, Archives of Neurology, was “For example, vitamin B12 and folate are homocysteine-related vitamins that may have an impact on Alzheimer’s disease via their ability of reducing circulating homocysteine levels, vitamin E might prevent Alzheimer’s disease via its strong antioxidant effect and fatty acids may be related to dementia and cognitive function through atherosclerosis, thrombosis or inflammation via an effect on brain development and membrane functioning or via accumulation of beta-amyloid.”
For the rest of us, we can take potential solace in knowing that a diet free from gluten or wheat products can still be good for you. Always try to find that Silver lining!
Have a Happy Healthy Day!
Jamie Stern
Jamie Stern is the founder of www.Allergiesandme.com , an online store that provides products and resources to those battling Food Intolerances, Food Allergies and many other dietary restrictions. The store carries hundreds of products, many of them gluten free, as well as free from the top food allergens. Check out the website for food news, recalls and great new recipes from cookbook authors and bloggers from around the country.
Tags: autoimmune disorder, celiac, celiac disease, gluten free, gluten free foods, gluten free help, gluten intolerance, Gluten-Free Cooking, Gluten-Free Products, product reviews, researcher
Posted in Gluten-Free Products, Gluten-Free Research, Health, Helpful Information, Helpful Tips, Medical Research, Read About Products, References | 2 Comments »
Friday, June 4th, 2010
Below letter was sent in to Tina Turbin by Leslie Courier, author of several cookbooks, including Going Wild in the Kitchen and the upcoming Gluten-Free Recipes for the Conscious Cook ,a chef, educator, environmentalist, photographer, and recipe developer.
Tina, There is a wonderful article on ancient grains and the new trend to using gluten-free grains in baking.
I am quoted along with other gluten-free authorities: Carol Fenster, Cynthia Harriman and Beth Hillson. Please feel free to share this with your readers/visitors… All the Best, Leslie Cerier ( read more about Lesie below)
Here is the link to this wonderful article on ancient grains: “Leslie Cerier,
author and food industry consultant, also pointed out these ancient
grains are also generally organic and GMO-free grains.”
Leslie Cerier, “The Organic Gourmet,” is a national authority on gluten-free cooking and baking. She cooks and teaches all over the United States and specializes in whole foods and organic cuisine. She is author of several cookbooks, including Going Wild in the Kitchen. Cerier and the upcoming Gluten-Free Recipes for the Conscious Cook (July 2010)is a chef, educator, environmentalist, photographer, and recipe developer, and is sought after by health professionals and private clients for her expertise in local, seasonal, organic cooking for health and vitality. Visit www.lesliecerier.com for more information.
On June 18-20th you can enjoy Gluten-Free Cooking & Baking with Leslie Cerier
Location of class is Omega Institute, Rhinebeck, NY
Click Here to Register
Tina Turbin www.glutenfreehelp.info
Tags: celiac, celiac disease, Fiber, gluten, gluten free diet, gluten free foods, gluten free help, gluten intolerance, Gluten-Free Cooking, Gluten-Free Desserts, Gluten-Free Products, Gluten-Free Recipes, researcher, Tina Turbin
Posted in 20 minute recipes, Cookbook, Flour Substitutes, Fun Food, Gluten-Free Flours, Gluten-Free Products, Gluten-Free Research, Health, Helpful Information, Helpful Tips, Read About Products, References, Vegetarian | 4 Comments »
Wednesday, May 26th, 2010
Connie Sarros has put together a book that kids will love as well as any adult who enjoys being with a child in the kitchen. The book is just full of fun!
Connie has taken special care to not only include only easy-to-prepare recipes, but each one is adaptable to the casein-free diet, opening the door for many more people to avail themselves of these recipes.
With 200 delicious recipes and many fun food projects such as scented gift ornaments, scented play dough, tree ornaments, bubbles, and more, one will be entertained in the kitchen with hours of delight.
This second edition, Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults really should be in every home of any family with a GF and/or CF child or even in the home of grandparents with a GF or CF grandchild.
This “full-of-fun” cookbook will allow any celiac, gluten-intolerant, or autistic child feel like being on his “restricted diet” is fun!
This cookbook is given a thumbs up and is HIGHLY recommended by me
Tina Turbin
www.glutenfreehelp.info
Tags: autoimmune disorder, celiac, celiac awareness, celiac disease, gluten free diet, gluten free help, gluten intolerance, Gluten-Free Baking, Gluten-Free Cooking, Gluten-Free Desserts, Gluten-Free Recipe, researcher, reviews, tina turbin author
Posted in Allergies, Autism and Gluten, Book Reviews, Books To Read, Casein Free, Children, Cook Books- GF, Cookbook, Easy Recipes, Health, Helpful Information, Helpful Tips, Kids in the kitchen, Medical Research, References | 4 Comments »
Sunday, May 23rd, 2010
Dr. Peter Osborne ( Dr. O) has graciously offered to supply monthly, up-to-date, helpful and important information about gluten and celiac issues. Dr. O is the Clinical Director of Town Center Wellness and a Diplomate with the American Clinical Board of Nutrition.
More than 200 scientific studies have linked gluten sensitivity to liver disease. In this review, the following liver conditions were linked to gluten intolerance:
- Reactive hepatitis ( coeliac hepatitis)
- Autoimmune liver disorders including - Autoimmune hepatitis, Autoimmune overlap syndrome, Autoimmune (sclerosing) cholangitis, and Primary biliary cirrhosis
- Non alcoholic fatty liver disease
- Acute liver failure
- Cryptogenic cirrhosis
- Regenerative nodular hyperplasia
- Hepatocellular carcinoma (liver cancer)
“a wide spectrum of liver injuries in children and adults may be related to CD and in particular: (1) a mild parenchymal damage characterised by absence of any clinical sign or symptom suggesting a chronic liver disease and by non-specific histological changes reversible on a gluten-free diet; (2) a chronic inflammatory liver injury of autoimmune mechanism, including autoimmune hepatitis, primary sclerosing cholangitis and primary biliary cirrhosis, that may lead to fibrosis and cirrhosis, generally unaffected by gluten withdrawal and necessitating an immunosuppressive treatment; (3) a severe liver failure potentially treatable by a gluten-free diet. Such different types of liver injuries may represent a spectrum of a same disorder where individual factors, such as genetic predisposition, precocity and duration of exposure to gluten may influence the reversibility of liver damage.”
Source:
Indian J Pediatr 2006; 73 (9) : 809-811.
Liver disease can be fatal. It has been well established that viral infection and alcohol can both damage the liver. However; there are many who suffer with liver disease unrelated to either. The cause for many of these conditions is unknown.
- 500,000 gall bladder surgeries are performed in the U.S. annually. Up to 40% of these surgeries have complications afterwards.
- Non alcoholic fatty liver (NAFL) disease affects as many as 1/3 or U.S. adults.
The big question is why? What is causing damage to the liver and gallbladder in so many individuals. Is the answer surgery? If gluten intolerance can cause all of the above conditions, shouldn’t we perform routine genetic screening for gluten sensitivity in those with liver disease of unknown origin before taking out their organs?
Now consider that liver disease can cause high cholesterol… Cholesterol medications can cause liver disease…Liver disease contributes to blood sugar abnormalities…contributes to fatigue…contributes to weight gain…contributes to fatty liver…
We can go on and on and on. The point is, gluten intolerance can cause liver problems. Most liver disease in the U.S. has no known cause. It makes sense to investigate gluten as a causative factor.
In good health, Dr. Peter Osborne
Dr. Osborne is Diplomate with the American Clinical Board of Nutrition. He specializes in the treatment of chronic disease and is the clinical director of Town Center Wellness in Sugar Land, TX. He is the founder of GlutenFreeSociety.org, a website dedicated to teaching confused consumers about gluten and going gluten free. www.TownCenterWellness.com www.GlutenFreeSociety.org
Tags: autoimmune disorder, celiac, celiac awareness, celiac disease, gluten free, gluten free help, gluten intolerance, researcher
Posted in Autism and Gluten, Autoimmune Disorders, Gluten-Free Research, Health, Helpful Information, Medical Research, References | 2 Comments »
Friday, May 21st, 2010
Ther is a lot of specualtioas to what makes celiac disease symptoms ( or hidden symptoms) “flare up” in babeies and children of all ages. This is an intersting new article released May 18th, 2010- Health Day News – Children born by cesarean section may be more likely to develop celiac disease, a chronic digestive disorder, than children born vaginally, new research finds.
http://www.everydayhealth.com/publicsite/news/view.aspx?id=639143
I welcome you to read this and get more informed. I sure am!
Tina Turbin
Tags: autoimmune disorder, celiac, celiac disease, Children, gluten free, gluten free foods, gluten intolerance, Gluten-Free Doctor, researcher, Tina Turbin, tina turbin author
Posted in Autoimmune Disorders, Gluten-Free Products, Gluten-Free Research, Gluten-Free and Allergy Tests, Health, Helpful Information, Helpful Tips, Medical Research, References | No Comments »
