A Gluten Free Life Online

Coming in 2010, the first documentary about living with Celiac Disease. 1 out of 100 Americans have Celiac, yet hardly anyone knows about it.
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Let’s Eat Out! – The 7-Time Award Winning Book Series by Kim Koeller and Robert La France Lets Eat Out with Celiac / Coeliac and Food Allergies! is a first-of-its-kind how-to book designed to address these considerations by providing an in-depth understanding about eating out and traveling with special dietary requirements for reader audiences such as: 1. Individuals managing celiac / coeliac disease, food allergies and other special diets 2. Family, friends, schoolmates and business colleagues supporting those living gluten & allergen-free lifestyles 3. Industry professionals from restaurants, food service and hospitality serving individuals on special diets 4. Healthcare practitioners advising and counseling individuals impacted by dietary considerations The book facilitates safe eating experiences by empowering individuals and businesses alike with detailed knowledge about common food allergens such as corn, dairy, eggs, fish, gluten, peanuts, shellfish, soy, tree nuts and wheat. Focused on ingredients, food preparation techniques, hidden allergens, cross-contamination and travel, this book can be used as a daily resource, a reference guide, an educational tool and/or a training manual depending upon your specific perspective. This award-winning book series provides easy-to-use resources that are succinct and flexible to meet the various readers needs. The scope of the book is the result of years of extensive global market research, consultations, analysis and personal …
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Is the Gluten Free Diet Different from the Celiac Free Diet?

Those that suffer from Celiac disease require a gluten free diet. Therefore, a gluten free diet and Celiac diet are the same diets. Celiac disease is a hereditary condition.  Most common  among with those of Scandinavian-Celtic descent. Those with the genes have inherited them. The gene can be passed from generation to generation.  Approximately 1 in 133 people are gluten intolerant. Celiac disease is an auto-immune disease that is triggered by the consumption of gluten. Gluten is protein found in grains like wheat, rye, barley and other related grains. Patients with Celiac disease the lining of the small intestines is injured by gluten. Injured  intestines results in weight loss,  bloating, diarrhea, gas, abdominal cramps and nutritional deficiencies. If gluten is removed from the diet the intestinal lining has a chance to heal. If you have celiac disease you should remain on a gluten-free diet throughout life. A specialized doctor should be consulted. A gluten free diet is not easy. Grains are used in the preparation of many foods. Reading the ingredient’s name may not disclosure the inclusion of gluten.

Foods to Avoid:

-Wheat Bread

-Barley Cereals

-Rye Crackers

-Farina Croutons

-Graham Flour Pasta

-Semolina Cookies

-Durham Cakes & Pies

-Bulgur Soups

-Kamut Gravies

-Matzo Meal Sauces

-Spelt Salad Dressing

-Tritical Beer

-Oaks (maybe cross Contaminated)

-Candy

-Amaranth

-Spelt

Many everyday products contain Gluten or Casein:

-Food additives, malt flavoring, modified food starch and etc.
-Many vitamins and medications use gluten as a binding agent
-Some cosmetics
-Lipstick and lip balms
-Toothpaste
-Postage stamps (only used the self adhesive)
-adhesives
-Play dough

 

Gluten Free Safe Foods:

-Amaranth

-Arrowroot

-Buckwheat

-Corn

-Flax

-Flours made from nuts beans and seeds

-Fresh fruits

-Fresh poultry, fish and meats

-Fresh vegetables

-Millet-

-Most dairy products

-Potato

-Potato starch

-Potato flour

-Quinoa-

-Rice

-Rice bran

-Sago

-Sorghum

-Soy (soya)-

-Tapioca

-Teff

-Gluten free flours (rice, soy, corn, potato)

-Wine and distilled liquors, ciders and spirits

 

Some markets have gluten free products. WholeFoods Market and Trader Joe’s Market have gluten free sections. Other gluten free products can be found at specialty stores.. Many companies now have gluten free products read the labels carefully. Some restaurants are now offering gluten free menus. Maggiano’s offers a gluten free menu. Chocolate cakes and chicken parmesan are created with rice flour.

 

There have been articles stating that a gluten free diet or casein free diet  helps with autism symptoms. The Mayo Clinic shows no scientific evidence that a gluten free or casein free diet cures autistic symptoms.

 

Recipe: Baked Chicken with Pomegranate Glaze

Ingredients

1 large lemon
2 sprigs fresh rosemary
1 (5-pound) whole chicken
2 cups unsweetened pomegranate juice
1 tablespoon Dijon mustard
1/2 teaspoon finely chopped garlic
2 tablespoons plus 1 teaspoon arrowroot
1/4 teaspoon freshly ground black pepper
Seeds from 1 pomegranate

Method

Preheat oven to 375°F. Pierce lemon in several places with a fork and place whole, along with rosemary, inside chicken cavity. Tie chicken legs together and place in a roasting pan. Combine juice, mustard, garlic and arrowroot for basting. Pour mixture over chicken, and sprinkle with black pepper. Bake 20 minutes and baste. Bake another 20 minutes, and baste again. Add pomegranate seeds. Reduce heat to 350°F and bake another hour, basting every 20 minutes. Pour off liquid and reserve. Let chicken rest 15 minutes under a foil tent. Skim fat off reserved liquid. Carve chicken and serve with reserved glaze.

Provided: WholeFoods Market

The modern Paleo diet contains foods originally eaten in man’s evolution. Paleo diet consists of fresh fruits and vegetables, nuts, seeds, fish, poultry and lean meat. The modern Paleo diet is gluten free, dairy free and  preservative-free nutrition that will improve and maintain optimal health. Over processed laden foods are now linked to causing the many diseases we are faced with  today.  Healthy and nature foods are the ultimate secret to optimal health, losing weight and staying lean.

Disclaimer: The resources included in this list are provided only as a guide to a variety of online information services. A listing does not imply an endorsement of the information or services provided. This information is not offered to be interpreted as medical or professional advice. All medical information needs to be carefully reviewed with your health care provider. Note: The tips on this site should not replace advice from your physician. Always check your physician before making any changes to your daily habits.

 “DisclosureCompansation Affilate”

The Paleo Gluten Free Diet is ancient and existed before processed and fasted foods. It is a timeless diet for Healthy Living with Honest Ingredients. 310 Delicious Gluten Free Recipes. http://www.favoriterecipes.biz/paleo.html Order The Paleo Gluten Free and Dairy Free Recipes Cookbook. For a collection of Famous Restaurant Copycat Recipes http://www.favoriterecipes.biz Order America’s Secret Recipes</a>

(Part 1 of 3) Dr. Daniel A. Leffler, MD, MS lecture presentation entitled “Owning the Gluten Free Lifestyle: A holistic approach to life with celiac disease presented at the 2010 Gluten Intolerance Group of North America’s, Annual Education Conference in Minneapolis, MN. Dr. Leffler is the Director of Clinical Research and a founding member of the Celiac Center at Beth Israel Deaconess Medical Center in Boston. He sees patients, conducts research and is on the faculty at Harvard Medical School. Dr. Leffler coauthored the book Real Life with Celiac Disease, has published numerous articles, chapters and speaks internationally on celiac disease. URL Links to three-part video: ————————————————— Part 1 of 3: www.youtube.com Part 2 of 3: www.youtube.com Part 3 of 3: www.youtube.com This is a production of iamgf (“I Am Gluten Free”), creators of iamgf.com and the GlutenFreeChannel on YouTube. Enjoy!
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Question by Dianne A: How rigorous do I have to be in avoiding gluten for celiac disease?
I have a provisional diagnosis of celiac disease, but have been symptom free – except for some absorption issues. So now I have to live gluten-free. But I’m the mom, chief clerk and bottle washer. How careful do I have to be when I make regular food for my family? Can I still bake their light, fluffy and tender birthday cakes using cake flour? Sandwiches on regular bread for them? Since I don’t have symptoms, isn’t it going to be impossible to tell how much is too much?

Best answer:

Answer by Anama
Symptoms or not, the damage is still being done to your body. You MUST be as careful as you can when you have a “mixed” household.(meaning gluten and non-gluten eaters)
This means separate cooking pots, cooking utensils, separate toaster, dish washing sponges, etc. Set up a area in the kitchen that is gluten free.Do NOT allow anything to get into that area. You have to realize that the amount of gluten to trigger a reaction is just slightly more than 20 parts per MILLION, so we are talking less than a crumb to set off the reaction.
If you use those flours in your ‘normal’ baking, then you need to set up the area ahead of time so you can contain the flour dust poof (it can travel up to 3 feet.) I have heard of people having reactions from inhaling the dust and then swallowing it, so be very careful to keep your face out of the way and wash your hands, face, arms, etc. well after using unsafe flours, just to be on the safe side. Most of my friends with celiac mix all of that stuff up outside and then bring it in the house to cook only. Most eating of gluten is outdoors where it can not cross contaminate the kitchen. I have a friend who had an oven installed in the garage for her husband to prepare and cook his artisan breads in.He does not bring those flours into the house as it simply isn’t worth the risk.
Personally, I just went 100% gluten free in my kitchen except for packaged breads that we keep in the dining room (on a server in there) and the crumbs are kept clean using disposable towels. That way no crumbs end up in drawers or on the wrong dish sponge, etc. On nicer days sandwiches with gluten bread are made and eaten outside. I find that it is best to have one safe haven in a world full of gluten out there!

Remember, the more strict you are with your diet, the less likely you are to cause the autoimmune reaction, and the less chance of cancer you have at a later time. Go as gluten free as you can, you owe it to yourself and your family to be here as long as you can!
Sorry, but gluten free is hard work, but well worth it!

Also, once you get that diagnosis of celiac, your children, siblings and parents will need to get tested (and continue to get tested throughout life because it can trigger at any time) as this is a genetic based autoimmune disease.
Please go to celiac.com to get more information on setting up a safe gluten free area for you and to download the unsafe ingredient list. The gluten free mall has some great gluten free shopping guides that are real lifelines.
Good luck, hope you get your diagnosis soon, happy healing!

p.s. really good gf sites are out there! Try Katrina’s Kitchen, gluten free girl, gluten frieda, celiac.com lots of great everyday easy things to make so going gf for your whole family won’t be that bad! Enjoy your new, healthy lifestyle!

Add your own answer in the comments!

Gluten free online demand goes ballistic in US while celiac searches steadies in 2009

Gluten Free Pages original research was performed on the demand for the top 50 search terms associated with gluten free products in the US, Australia, Canada and UK. Analysis showed that not only did these countries have the leading number of ‘celiac searches per month’ values amongst most countries, they also have a very similar profile of the types of terms searched. In particular it was found that when the leading keyword terms were segmented into seven core groups, that the largest group was always the generic GF product group, followed by the celiac group.

Also of note is that each of these two leading groups (typically composed of 5 to 10 terms) were usually dominated by the terms ‘gluten free’ and ‘celiac’ (or coeliac for Australia and the UK).

English speaking Search volumes per month, June 09

Keyword——–US————Australia——-Canada——UK

Gluten Free—-1,830,000—–135,000——165,000—–201,000

Celiac / celiac—673,000——33,100——–74,000——74,000

Previous research into search trends for the term ‘gluten free’ across these countries showed that US and Canada had very high sustained growth rate (near 40% per annum) for the last five years, followed by Australia at about 10% growth then UK near zero growth. This article looks at the search trends for the leading ‘celiac’ group term and how it correlates with the growth trend for ‘gluten free’ searches.

The four year growth demand trends for the celiac term for each country are substantially lower than their trends for gluten free.

The December growth spikes in Gluten Free searches for the US and Canada are a stand out, however the general growth trends tend to be a smooth positive growth trend compared to the celiac demand trend.

Relative growth trend ‘year on year’ averages

While the Celiac growth rate is much lower than the gluten free online demand growth rate for any given country. For example in the US ‘Gluten free’ 2004 had an absolute average growth rate of 101% and in 2005 a rate of 122%. This gives it a relative growth rate gain of 21% in 2005. The relative growth for the US between the Gluten Free rates ‘year on year’ are much more positive than its Celiac equivalents. For example in Gluten free 2006 to 2007 went from 35% to 70% (a doubling of growth increase) while for the same period ‘celiac’ searches went from 10% to 10% (a relative zero growth of growth rates.

In Australia, while ‘gluten free’ had strong positive growth for each year, it was doing so at a decreasing rate between 2005 and 2007. Between 2005 and 2006 gluten free searches had decreased growth from +18% to +11% (38% decrease) while in celiac searches 2005 to 2006 it decreased from -4% to -5% (25% decrease).

For all countries, the relative yearly growth rates for the two keywords have very low correlation. The only similarity is that the order of the annual growth rates for the highest gluten free demand countries is the same for gluten free as it is for celiac: US (highest), Canada, Australia, UK (Lowest).

Stability of Seasonal growth trends USA

The data shows that while the USA ‘gluten free’ seasonal demand trend is very high positive growth (up to 50% per year) it also follows the same pattern very closely each year. By comparison, the celiac growth trend is very flat and except for two peaks (Mar 07 and Oct O6). The celiac seasonal growth trend is also similar for each of its years.

Stability of growth trends AUSTRALIA 

Similar to the US, for Australia the seasonal trends for ‘Gluten free’ searches (annual seasonal trend shape) are all close together, and positive. The demand trend for seasonal celiac searches is overall more negative and much more volatile month to month, though again there is a similar pattern each year.

Seasonal trend comparison – ALL countries 

The gluten free seasonal graphs (jan to dec) has a strong growth bias towards the end of year for each country, due to its strong positive growth rate as well the northern hemisphere spikes of winter and Christmas searching/ spending occurring at the same time.

The ‘celiac’ seasonal growth trend profile is VERY different from the gluten free trend shape. However, all countries within the celiac trends show a remarkably similar profile to each other. In particular for the celiac demand, it is noted that while there is on average a flat growth trend, positive spikes are seen to occur for most countries in March, May and October.

Conclusions

Original research on the top fifty keywords showed that the two leading keyword groups for leading celiac search countries were gluten free and celiac groups. It was thought that the more gluten free aware countries tended to have a much higher proportion of searches for gluten free than celiac as the markets were closer to maturity and people search for celiac information in the early stages of their diagnosis, then continue to search for gluten free throughout their life.

Weak underdeveloped markets such as Brazil and India tended to have a much similar total volume of searches for each of the two groups. The theory being that in under developed (under diagnosed) markets a higher proportion of people have just been diagnosed and are looking up effects of celiac disease before they go onto searching for gluten free products.

Standard market growth for most products tend to be bell shaped in appearance, that is when a company introduces a model it takes a while to achieve penetration, then peaks then subsides as peoples tastes change, technology improves or competitors bring out better products. However in the celiac case, the growth will be S shaped as demand (searches) head towards a stabilised peak as eventually all celiac are diagnosed and diagnosis methods improve to detect celiac disease earlier. Unlike other products a celiac will search for gluten free products for life, unless a cure is found.

It was expected that as even the most developed markets analysed here are a long way from maturity (due to low diagnosis rates) that the gluten free searches would be near the start of the S curve. While the US has very high gluten free growth demand, it’s starting off a very low base (about half the relative value of Australia). However if the same people who search for ‘gluten free’ terms were at some stage searching for ‘celiac’ information it is thought that the seasonal trends and overall annual growth rates should correlate with each other – and clearly they do not.

The low diagnosis rate of celiac disease, even in mature markets, suggests that the markets are far from maturity. And as the growth profiles (absolute growth rates and yearly seasonal trend) show no correlation between each other it is VERY likely that the demand trends are for two distinct sets of people. Gluten Free searches are most likely attributed to celiac consumers looking to find GF food to eat. The celiac searches may partly be due to celiac consumers however the vast majority is likely to be attributed to medical professionals (who are not necessarily celiac) and allied professionals interested in the understanding of the disease for professional reasons.

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This is the first in a series of episodes in which we will be sharing some of our viewers incredible stories of the road to diagnosis and recovery from Celiac Disease. Episode 1 is Jayne Aston from the blogglutenfreewithauntjayne.wordpress.com/

Gluten Free Cooking made easy! Never miss an episode! Text GFLIFETV to 41411 to receive updates directly to your cell phone!

Gluten Free Bread That Makes A Life Of A Celiac Complete

There is lot of people who simply loves eating bread and people who always includes a selection of bread in every meal that’s why they are called bread lovers. When it comes to a celiac person that has a gluten free lifestyle, things are a bit different in every prospective because you can’t eat bread, cakes and cookies that consist of gluten.  But that was way before the first gluten free bread was introduced. Today there is a lot of gluten free food especially gluten free bread and also gluten free cake where you can buy locally in the United States and other selected countries or online. It’s like having a delicious home baked goody that is made healthy and gluten free for everyone.  Any gluten free bread is also full of taste like any bread that is not gluten free. For bread lovers and especially celiac bread lovers, enjoying any tasty bread that has no gluten is what makes a life of a celiac bread lover complete. If you wonder why I used the term “complete” on this topic, its because when you have a celiac disease and you cant eat gluten foods especially baked goodies like bread which is very tasty and delicious (and I’m pretty much sure that all of us agree on this one) because you will get ill if you do. So that’s like missing a big part of your life if you can’t eat such tasty treats.

Thanks to the people who made gluten free bread for people with celiac disease to indulge and enjoy delicious baked goodies that are one hundred percent gluten free and has the same taste and goodness like any delicious bread that is not gluten free.  The gluten free bread industry these days is becoming a huge business.  That’s because more and more people both with celiac disease and also for those people with out a celiac disease appreciates the goodness of any kind of gluten free bread these days.  Having a full of taste gluten free bread sure is a healthy treat for every one. Those people who are responsible in making different kinds of gluten free bread also made it convenient to get one though online shops where you can order and choose from a wide variety of gluten free bread to any gluten free cake that will satisfy any cravings for any baked goodies.

Making a person with a celiac diseases life complete with the goodness of freshly baked gluten free bread is one thing; gluten intolerance awareness is also spreading along with the increasing popularity of the ever delicious gluten free bread. Now, that’s something good for a person with celiac disease and something very good for the sake of all people who have the right to know about gluten intolerance awareness.  Letting the world know about gluten free bread and other gluten free product is helping other people to understand gluten intolerance disease and letting other people to understand it can make a big difference.

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Seminar on Living with Celiac Disease’ in B’ville
A free Celiac Disease informational seminar will be presented at 7 p.m. Tuesday Oct. 26 at Community Wesleyan Church in Baldwinsville. Jill Hayes, a registered dietitian with
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Hain Celestial to Present at Canaccord Genuity Healthy Living Conference
The Hain Celestial Group, Inc. , a leading natural and organic products company providing consumers with A Healthy Way of Lifeâ¢, today announced that the Company is scheduled to participate in the Canaccord Genuity Healthy Living Conference on Wednesday, October 13, 2010.
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Introducing a family with celiac disease and their options at the gluten free Pure Panty.

The Pure Pantry offers gluten free food and gluten free recipes for those seeking a gluten free diet and vegan diet. Our website www.thepurepantry.com offer gluten free recipes and resources for celiac and autism.