Dr. Alessio Fasano answers the question, “Why is replacing wheat hard?” in his Scientific American article, “Surprises from Celiac Disease.”

Explains Fasano, gluten is what makes wheat-containing baked goods so airy and light. During the baking process, the strands of gluten “trap” carbon dioxide gas and water from the ingredients, and then they expand.

In making gluten-free goods, GF bakers usually use a combination of several different flours and starches, as well as other ingredients because just one substance can’t do on its own what the gluten in wheat does.

This explains why GF products can be so much more expansive than wheat-based items and why it’s so hard to get that true-to-taste quality in them.

Stay tuned for more interesting tidbits and be sure and visit the all wheat and gluten-free recipes on this site!

Tina Turbin

www.GlutenFreeHelp.info

Fulfilling the requirements of both the Canadian and U.S. government standards for gluten-free (http://glutenfreehelp.info) facility certification is no easy task. Ask Beth Armour of Cream Hill Estates, Canada.

Cream Hill Estates routinely undergoes painstaking and expensive tests to eliminate any and all possibilities of cross-contamination. The complicated and demanding process begins with the transportation of the select seed and crop of specific farmers via “proper” vehicles to the gluten-free facility.

The cost of the select seed is high. It is 99% pure, with only one non-oat seed per 25,000 seeds of oats. The fields must be proven gluten-free for three years with additional standards met such as distance to other lands and ditches. Inspectors visit regularly.

“Cream Hill Estates uses only equipment dedicated to further the process by high pressure air and industrial vacuum to eliminate any possibility cross-contamination,” Beth says. “Their trucks and storage bins are handled the same way.”

Cream Hill Estates tests their products at various stages in the lengthy and expensive process, and they are also tested at a laboratory certified by the Canadian government.
The Canadian Celiac Association (CCA) has established a specific standard for growth, harvesting, and processing oats in Canada of 20 parts per million (ppm). Beth Armour says her oat flakes test under 5ppm. http://www.creamhillestates.com/

Adding gluten-free oats to a celiac person’s diet (http://glutenfreehelp.info/celiac-or-gluten-sensitive) is another test. It can be tolerated successfully with a gradual approach in recommended dosages. The additional fiber and health benefits will be a welcome addition to the celiac patient’s diet. It’s recommend that a quarter of a cup of dry rolled oats be the maximum for adult consumption.

Dr. Peter Green, MD, the head of the Celiac Disease Research Center at Columbia University (http://glutenfreehelp.info/gluten-free-info), recommends annual blood tests as well as “appropriate timed” biopsies for celiac patients who decide to add oats to their diet. Dr. Green supports the attempt to add oats to the gluten-free diet for additional fiber and increased variety.

Watch the video review I did on these Cream Hill Estates products here or below.

Tina Turbin
www.glutenfreehelp.info

You can get a copy of our Press Kit here.

      There are several organizations in the United States which are researching the disease and working hard to raise celiac awareness and support. One such organization is the Celiac Disease Research Center at Columbia University, headed by Dr. Peter Green, MD, a Professor of Medicine at the University. He is personally responsible for the diagnosis of 2,400 people with celiac disease every year and is dedicated to increasing the celiac diagnosis rate in the United States.

     A higher rate of diagnosis yields a higher rate of support, Dr. Green says. This means more and more grocery stores and restaurants offering gluten-free foods and gluten-free cooking to gluten-intolerant consumers. Abroad, there are more gluten-free options available because there are more people diagnosed with gluten intolerance or celiac disease. For instance, every pizzeria in Sydney, Australia offers gluten-free pizza, made with gluten-free flour.

     Why is America way behind in celiac awareness? It probably has something to do with the fact that celiac disease is the only autoimmune disease that the government doesn’t support with research grants. Centers such as Dr. Green’s Celiac Disease Research Center are one-hundred percent dependent on charitable donations or university funds. Even though diagnosis is slightly up for celiac adults, this isn’t enough to raise awareness and bring relief for the three million people who suffer from celiac disease, nearly ninety-seven percent of whom don’t even know the cause of their painful symptoms. With increased diagnosis, we will surely see increased support, and soon the celiac community will be able to enjoy the same quality of life and food and cooking options which is enjoyed by, for instance, the lactose-intolerant community.

Tina Turbin

Dietitian and well-seasoned and educated Shelley Case has revised and released her eighth book, Gluten-Free Diet.

Within the first fifty pages, I had cleared up some extremely basic misunderstandings I had regarding making product choices and reading labels.

This book is a basic anyone new or old to celiac disease or gluten intolerance should have in their arsenal of tools for health and a high quality of life—so they can be free of mysteries, confusions, troubles and pain.

It is clear Shelley has a passion for and cares about helping celiacs, and she has a greater understanding than many. She wants everyone to understand it thoroughly, too. It appears that the Dr. Peter Green, Director of the Celiac Disease Center at Columbia University does to. Dr. Green refers his newly diagnosed patients to this very book.

This book will help anyone with the very details of testing, shopping, understanding labels easily and thoroughly, and meal planning. Shelley has researched over 270 American, Canadian and international companies. Details of each product are listed along with over 3,100 gluten-free specialty foods, by product and name.

This book is a valuable resource guide, educational book, cookbook, and more—all in one!
A must-have! This resource book is given a thumbs up and is HIGHLY recommended by me.

Tina Turbin
www.glutenfreehelp.info

     Says Dr. Peter Green, MD, Professor of Medicine and head of the Celiac Disease Research Center at Columbia University, a higher rate of diagnosis means a higher rate of support. Dr. Green personally diagnoses 2,400 people a year at his center and works hard to raise awareness in the medical community so that doctors across the country will be able to recognize and test for the symptoms of celiac disease.

     Although celiac diagnosis is on the rise, this is only among adults, leaving out the many children who suffer from gluten intolerance and from misdiagnosis. It is common for children to experience what Dr. Green calls a “brain fog,” leading to troubles in school and symptoms of psychiatric children’s disorders such as ADD, ADHD, and depression. It is not unusual for a celiac child to be mistakenly diagnosed with a psychiatric problem improperly administered medical drugs.  

     This is why Dr. Green and other celiac advocates are working harder than ever to raise celiac awareness. Although diagnosis is slightly up among adults, this is not enough. The diagnosis statistic must be fully reverted among children and adults. This is the only way to bring broad-scale relief and gluten-free awareness to this country.

Tina Turbin

Dr. Peter Green, as many of you know, is the Director of the Celiac Disease Center at Columbia University Medical Center and one of the most outspoken and highly-respected professionals in his field.  Elizabeth Hasselbeck is a daytime talk show host who is well-known for her efforts to raise awareness about celiac.

Please sign up for my Newsletter (click on link and scroll down the right side of the page) to stay on top of this.  The “project” details will be fully released by the end of October.

Click here to watch a  7-minute video interview with Dr Peter Green, the doctor I am 100% behind and will be on some radio interviews with across the world over the next many months! He is a delight and is the  TOP doctor truly helping strongly to encourage celiac awareness in the USA. Listen to him and his simplicity. I think you will agree he is wonderful man with a heart of gold to help. He too agrees many kids in the USA should NOT be on drugs and are terribly misdiagnosed! He is the Head of the Celiac Disease Center at Columbia University. 

Let’s raise awareness about the overwhelming amount of misdiagnosed and long undiagnosed children  and adults. Let’s get the word out about the effects celiac disease has on 1 out of every 100 person in the USA! Connect up with me and I will share with you what is happening to help this area. 

Again, watch this video and get yourself informed in just 7 minutes by an amazing man I respect with all my heart. Dr. Green has devoted his life to opening the eyes of Americans and intends to continue to raise awareness. He is CORRECTLY diagnosing an average of 2,400 people per year as he continues to research this disease and facts of gluten. 

Please ask any of your friends or associates who may be interested in this field to connect up with me. I have had 7 radio interviews on this subject alone in the past 2 months and scheduling an average of 2 per week at this point in time, and this is increasing.

Side Note: Pamela’s Products sponsors my monthly Gluten-Free cupcake party videos. This month we have one scheduled in Tampa Bay, Florida. If you are interested, just let us know. Space is limited.  This month’s theme will be Thanksgiving for the kids and families! FUN! All gluten-free of course. This too is to raise awareness for this disease and all videos promoted broadly.  

Thank you,

Tina Turbin

View a sample of our press coverage here at one of the many news sites that covered the event.

I’m so thankful to have been able to participate in such a fine event and performance.

More news to come about our upcoming projects for our Danny the Dragon DREAMS CD (audio version of my children’s book, profits of which are donated generously to Dr. Peter Green’s Celiac Disease Center at Columbia University Medical Center), as we are gearing up to launch an exciting promotional campaign.

Today is the big day and we’re absolutely thrilled to be a part of the Sesame Street Halloween Concert!

To have this opportunity to introduce my Danny the Dragon children’s series (new audiobook/CD entitled: Danny the Dragon DREAMs – profits from the CD are donated to Dr. Peter Green’s Celiac Disease Center at Columbia University Medical Center) and provide the audience a special sneak preview of our latest creation: Danny the Dragon Meets Jimmy on DVD, is such a pleasure.

If you haven’t already, be sure to read the Sesame Street Halloween Concert press release.