Posts Tagged ‘researcher’
Friday, August 27th, 2010
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.
Tags: autoimmune disorder, celiac, celiac disease, enteropathy, gluten, gluten disorder, gluten free help, gluten intolerance, gluten sensitive enteropathy, gluten syndrome, gluten-sensitive, intestinal biopsies, neuropathic gluten sensitivity, non-celiac gluten sensitivity, researcher, Tina Turbin
Posted in Autoimmune Disorders, Gluten-Free Research, Health, Helpful Information, Helpful Tips, Medical Research, References | 3 Comments »
Saturday, August 14th, 2010
Author Diane Jacobs has created a unique cookbook for celiacs and gluten-sensitive individuals. What makes this particular cookbook so extraordinary is Diane’s down-home country style and fresh ingredients, as if they just came from your garden or farm.
The recipes are truly unlike any other in this consistently one-of-a-kind gluten-free recipe book. We tried a variety of dishes from her cookbook, and one for one, they were delicious.
Using seasonal tomatoes to make a fresh, kid-friendly tomato pie had all-over sensory appeal. Then the “All American” Macaroni and Cheese—out-of-this-world. I have to mention the Johnny Cakes, too, adapted from a recipe published in a 1981 issue of Readers Digest—scrumptious.
Diane’s book is full of little anecdotes that introduce the delightful recipes to come. They seem to add an element of charm to each dish.
We just finished our last bite of the Pleasant Street Inn’s Apple Skillet Cake. Not a crumb left.
I highly recommend Diane’s fabulous book, Delicious! The Very Best of Gluten Free and Wheat Free Cooking.
You may purchase her book through Amazon or www.celiacdiseaseinfo.org.
Diane is also happy to share her eBook, which is 50 pages full of information—What on Earth Is Celiac?—also on her website. Read my eBook review here.
I also had the pleasure of interviewing Diane. Click here to learn more about this wonderful woman.
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
Tags: celiac, celiac awareness, celiac disease, Diane B. Jacobs, Diane Jacobs, gluten free, gluten free diet, gluten free help, gluten free recipe book, gluten intolerance, Gluten-Free Baking, Gluten-Free Cooking, Gluten-Free Desserts, Gluten-Free Recipe, Gluten-Free Recipes, researcher, reviews, tina turbin author
Posted in 20 minute recipes, Book Reviews, Books To Read, Cook Books- GF, Cookbook, Easy Recipes, Fun Food, Gift Ideas, Helpful Information, Kids in the kitchen, Recipes | 2 Comments »
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 | 7 Comments »
Tuesday, July 20th, 2010
Gluten-Free Recipes for the Conscious Cook:
A Seasonal, Vegetarian Cookbook
Author Leslie Cerier
Friend Leslie Cerier has just published another fabulous cookbook, proudly released by Harbinger, Inc. to the world at large, for which I had the fabulous opportunity to do a gluten-free review and write a testimony on.
As many people discover intolerance or sensitivities to wheat, an interest in delicious and gluten-free foods and recipes increases. Cerier truly shows that a diet lacking gluten does not mean a diet without flavor. People with wheat allergies can now enjoy a broad range of “interesting” grain foods. She creates flavorful appetizers, breakfasts, lunches, dinners, and desserts.
The key point that I want to share about this book is her unique approach to introducing grains not found on the ordinary table. She freely offers resources to locate any and all which are needed throughout her recipes if they are not readily available in your local stores.
Leslie emphasizes the importance of using seasonal and organic ingredients in her cooking with attention to detail for preserving the integrity of our planet.
Read many testimonies inside the book including mine:
“With our health and the health of our planet in mind, Cerier has successfully created exquisite culinary sensations using grains, exotic rices, fruits and vegetables.” Tina Turbin
The book is available through Harbinger Press (1-800-748-6273), Amazon.com, and her website, or for your autographed copy go to http://LeslieCerier.com/cookbooks.html.
I was happy to see the book proudly displayed in this months Living Without magazine for everyone to see.
Tina Turbin
www.GlutenFreeHelp.info
Tags: ancient grains, 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, leslie cerier, researcher, Tina Turbin
Posted in 20 minute recipes, Book Reviews, Books To Read, Easy Recipes, Flour Mixes- GF, Flour Substitutes, Gift Ideas, Gluten-Free Flours, Health, Healthy Snacks, Helpful Information, Helpful Tips, Recipes, Vegetarian | 1 Comment »
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 »
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 »
