Sunday, April 6, 2014

Gluten Free Living conference

Hi Folks,
The people with Gluten Free Living magazine did a terrific job with their conference. I have TONS of samples for our next meeting, mostly snacky stuff, but it's still good to know what's out there if you want a treat. I have tons of business cards, and I took notes on all of the talks that I went to. I have some obligations that will be taking me away from the computer for about a week, but as soon as I'm caught up and find the time, I will list who they were and what the talk was, and if you'd like me to email you my notes, I can do that (with the glaring caveat that these are just my notes, not to be taken as gospel-- sometimes they went fast, sometimes there was  a screaming child, so I didn't get every word they said!)... but it's always re-energizing to see how much investment there is by the folks with a personal stake in promoting gluten free awareness and health. Just about everyone involved either has celiac disease/gluten intolerance, or a loved one who does. I renewed my subscription to the magazine. It's $20 for the year, come on...   And the conference organizer told me that they are looking doing an annual conference, somewhere in the region, so it's totally awesome that if you missed this, you can perhaps do it again next year!

The Gluten Intolerance Group of North America (of which we are a branch) had a booth there. They are also working tirelessly our behalf. If you are not a member, please consider it. You can see all that they do for us at www.gluten.net. In fact, there is a program going on now called Chef to Plate which is all about getting restaurants in your area who are gluten free friendly to promote it. In fact, it's in May, so I will do my best to get more info out to you soon, so if you want to be part of it, you can. But please do check out www.gluten.net.

More soon!
Janet

Monday, February 24, 2014

Effects of Roundup

Scary. Seems to me it makes sense to buy local and organic as often as you can!

http://www.sott.net/article/274113-Roundup-linked-to-global-boom-in-Celiac-Disease-and-Gluten-Intolerance


Above is the abstract for a much longer paper, which is very thorough
and discusses what Roundup does specifically.  If you skim the second and third pages they talk about the different sections in case you prefer to read about a particular aspect
of this (reproductive problems, anemia, thyroid, cancers etc)

The link to the paper is here-

http://sustainablepulse.com/wp-content/uploads/2014/02/Glyphosate_II_Samsel-Seneff.pdf

Monday, February 17, 2014

Meeting on Cross-reactive foods

Hello Everyone,
We had a pretty lively meeting last week talking cross-reactive foods. I'd encourage you all to visit www.thedr.com and see if you can still get access to the videos from the recent Gluten Summit, b/c what we discussed was Dr. Peter Osborne's talk. In a nutshell, cross-reactive foods are foods that the body essentially interprets as gluten, and hence they cause some of the same autoimmune/inflammatory effects.  He finds that 100% of his patients have foods other than gluten to which they react. If you're new to gluten-free eating, don't despair. Most of us take this in stages. Take your time to learn what it means to be gluten free and do it well, and then you can evaluate how you feel and if you want to take the next step to explore this.

Per Dr. Osborne, the biggest cross reactive candidates can include dairy, corn, soy, and coffee, but there are many others. If you visit the website for Cyrex Labs, they have an entire array looking at cross-reactive foods. It's definitely emerging literature, but particularly for those who are diligently eating gluten free and certain of  no cross-contamination (NOTE that I just said cross-contamination, not cross-reactivity), then cross-reactive foods would be something worthy of consideration. Several posts back, I talked about my Cyrex Labs results. I have since cut out nearly all foods to which I reacted, per their results. I feel terrific! I will eat some high quality, raw dairy, and occasionally some cheese that's not so high quality (I confess), but it is not a daily indulgence.

Dr. Osborne noted that he endorses a grain free diet consisting of high quality (e.g,. pesticide free) meats, fruits, and veggies. He also talked about GMOs and noted he expects to see a lot more in the research about negative effects of these as well. 

There is a more technical explanation of cross-reactive foods here, if you're interested:

http://www.thepaleomom.com/2013/03/gluten-cross-reactivity-update-how-your-body-can-still-think-youre-eating-gluten-even-after-giving-it-up.html

In an upcoming meeting, we'll be joined by a local psychologist, Dr. Mary Smith, who was kind enough to join us to hear our concerns about the difficulties that go along with a chronic disease diagnosis and a subsequent radically altered lifestyle. She'll be coming to do a presentation for us, probably some time in April. Stay tuned!

Be well,
Janet


Tuesday, February 11, 2014

FODMAPS

I'll be the first to admit I haven't listened to this yet, but someone from the Gluten Free Gainesville Facebook page posted this, and it looks interesting. Especially since we're talking about cross-reactive foods at our upcoming GIG meeting this Thurs (see prior post), it's yet another reminder that sometimes just removing gluten may not be enough for optimal well-being!

http://www.glutenfreeschool.com/2014/02/10/calm-ibs-gluten-free-fodmap-diet-patsy-catsos-gfspodcast-034/

Thursday, January 30, 2014

Next Meeting Feb. 13 at Jason's Deli

Hi All,
Next meeting will be at 6:30 PM on Thurs. Feb. 13 at Jason's Deli. We will be discussing foods which are cross-reactive to gluten. I've got some slides to share that address this topic that were from the recent Gluten Summit. Great for folks who feel that they are diligently gluten free but still may not feel better. Please RSVP to gigGainesville@gmail.com  since space is limited. Thanks! Hope everyone can make it.
Janet

Wednesday, January 22, 2014

Gluten Free Living Conference in Orlando April 4-6

Hi All,
This is 20 bucks for 2 days plus a reasonable hotel rate. You can register here:

http://gflconference.com/

Included in the lineup of speakers is Alessio Fasano, M.D.! He is a world-renowned researcher on celiac disease, and it is a real treat to have him so close to home! Hope you call can make it. 

He was just in Ocala a month ago, and you should be able to hear his lecture here, as they post them all. If you had doubts about a celiac diagnosis in the absence of positive test results, he addresses it!

 http://www.youtube.com/watch?v=VvfTV57iPUY&feature=youtu.be

Stay tuned (and stay warm!)
Janet

Saturday, January 18, 2014

Attending college on a Gluten Free Diet

Pasting an email in its entirety from Living Without:

January 7, 2014
Attending College on a Special Diet
It can be a challenge to adjust to the college environment. It’s usually the first time students are away from home and responsible for their own food choices. “When you add a food allergy or sensitivity, it makes it even more challenging—but it doesn’t make it impossible,” says Lisa Kimmel, MS, RD, a sports nutritionist at Yale University.
Navigating a special diet on a college campus requires a closer eye. But Kimmel says reaching out to available resources makes it easier. Before arriving on campus, students should talk to dining services to inform them of special dietary needs and to devise a plan for safe food choices. “I would encourage a college student to develop a working relationship with dining services,” Kimmel says. Dining service managers can directly address questions about cross contamination and food preparation.
Kimmel says dining services want to encourage a safe environment and will work with students to accommodate their needs. Many will post food ingredients in their dining halls and list them on a website. For example, the Yale University dining services website provides a list of foods, identifying which contain common allergens. The list gives the ingredients in each food item, as well as nutritional facts, such as the amount of calories, protein, carbohydrates and vitamins.
For students who must adjust to a new diet while at college, a nutritionist on campus can help them become educated about their special diet and provide resources to assist them in making wise food choices. For example, Kimmel helped Yale student Maximillian Goer, who has celiac disease. Because Kimmel has a working relationship with Yale’s dining services, she knows about food ingredients, has looked at food preparation and can direct Goer to proper food choices.
“As an athlete, he deals with an even more challenging scenario,” Kimmel says of the crew team member. “The gluten-free diet eliminates many readily available sources of carbohydrates, the primary fuel for working muscles.” Kimmel worked with Goer to find gluten-free sources of carbohydrates and tailored a well-balanced diet specifically for him. She also suggested safe snacks for him to bring when the team travels and advised him on the questions he should ask when eating at a restaurant.
Students who live off campus must take the time to read food labels when grocery shopping, Kimmel says. But the bottom line is that students, whether living on or off campus, should become their own experts. That means understanding their condition and knowing which products normally contain their allergen and which food choices are safe. “This kind of education is for a lifetime,” Kimmel says.
For quick and easy recipes, whether for college students hoping to have safe food in their dorm room, a mom packing a child's lunch every day, or simply a person hungry for dessert, purchase Gluten Free in 5 Minutes.