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(Note: The live recording of this show is now linked below)

Scott Adams and Ron Hoggan will once again be on the live radio program "Love By Intuition Show" with host Deborah Beauvais (Dreamvisions 7 Radio Network) this Saturday (8/28/2010) at 8AM Pacific. The focus of this show will be our new book "Cereal Killers: Celiac Disease and Gluten-Free A to Z," and especially the areas that cover the psychiatric effects of gluten, and the obesity and gluten sensitivity connection.

To listen to the show live via the Internet go to:
http://dreamvisions7radio.com/hosts.htm - Saturday (8/28/2010) at 8AM Pacific

The show is broadcast live from Boston, MA on 1510 AM Revolution Boston, a progressive 50,000-watt station reaching 5 states locally, and on Energy Talk Radio in San Francisco, and it reaches over 1,000,000 listeners. The show will be re-broadcast several times and will hopefully reach many more listeners.

Dreamvisions 7 Radio Network is holistic healing radio network with an eclectic group of radio hosts all with the common goal to help humankind by offering different modalities or programs combined with tools to bring awareness, joy and love to their listeners. Their vision is to continue to syndicate the Network of shows by having additional affiliates both terrestrial and Internet.

More information about them can be found on their Web sites:
www.dreamvisions7radio.com
www.lovebyintuition.com

The Grill of It All

Everything old is new again, at least it is in my kitchen. The neighbor passed along a lovely little George Foreman grill she had no interest in and although I can't take photos, text or place phone calls with it, the shiny little white griddle looks fine next to the juicer and food processor. It cooks a range of foods in no more than ten minutes and they are done on both sides with the juices dripping into a little tray placed at the front. Pluses: The food is juicy, cleanup is relatively quick and easy, the house doesn't smell of cooking, the grill marks are attractive. Shitake mushrooms come out ready to substitute for tofu. Steak and burgers are tasty. Zucchini slices are tender and juicy. Minuses: Breast of chicken is breast of chicken and no matter how I season or marinate it, it still tastes like styrofoam. The grill is a good hurry up tool for weight loss diet but once winter comes, I want to do my favorite more detailed recipes that I use for the Specific Carbohydrate Diet on the stove or in an oven Finally, I tend to use very new gadget on a daily basis for about two weeks and then rarely. Meanwhile, I'm letting George do it!
Taken directly from the FDA website:

Bay Valley Foods Issues Allergy Alert on Undeclared Egg and Wheat in Cans of Mislabeled Chef's Cupboard Chicken with Rice Soup

Contact:
Sallie Gaines
Hill & Knowlton, Inc.
773-288-9747

FOR IMMEDIATE RELEASE - July 28, 2010 - Westchester, Ill. - Bay Valley Foods is voluntarily recalling 10.5 oz cans of Chef's Cupboard Chicken with Rice Soup because some cans are mislabeled and may contain Vegetarian Vegetable Soup. The mislabeled product contains undeclared egg and wheat. People who have an allergy or severe sensitivity to eggs or wheat run the risk of serious or life-threatening allergic reaction if they consume this product.

No adverse reactions have been reported to date. In addition to working in cooperation with the FDA, Bay Valley Foods is issuing an alert through the Food Allergy & Anaphylaxis Network. The recall was initiated after receipt of a consumer complaint.

The recalled product labeled as Chef's Cupboard Chicken with Rice Soup is marked with "BEST BY 01 05 12" that can be found on the bottom of the can. Product affected by this recall may have been distributed to Aldi stores nationwide. No other products or brands are affected by this recall.

Consumers who have purchased the recalled Chef's Cupboard Chicken with Rice Soup can return it to an Aldi store for a full refund. Consumers with questions may contact Bay Valley Foods Consumer Response Department at (1-800-236-1119) between the hours 9:00 am and 5:00 p.m. (EDT).
Directly from the FDA website and hot off the press!

DeBoles Nutritional Foods, Inc. Voluntarily Recalls One Lot Code of DeBoles Kids Only! Gluten Free Tubettini Corn Pasta Due to the Presence of an Undeclared Allergen, Lot Code 30JUN11D1

Company Contact:
Mike Miller,
303-581-1361

FOR IMMEDIATE RELEASE - July 21, 2010 - DeBoles Nutritional Foods, Inc. announced that it is recalling one lot code of DeBoles® Kids Only! Gluten Free Tubettini Corn Pasta because it may contain undeclared whole wheat alphabet pasta. People who are allergic to wheat run the risk of an allergic reaction, which may be serious or life-threatening if they consume the recalled product.

The recalled lot was distributed to stores nationwide and through internet orders. 

The product comes in a cardboard box, 8.5 ounce, with a clear plastic window. The expiration lot code is on the top of the box and the UPC Code 087336638305 appears on the bottom of the box. No other lot codes are affected. This recall only affects:

Deboles kids only! gluten free tubettini corn pasta

Lot code:        30JUN11D1
 
No illnesses have been reported in connection with this product. It appears that certain product boxes in lot code 30JUN11D1 may contain whole wheat alphabet pasta mixed with the gluten-free tubettini corn pasta in packaging that did not declare wheat as an allergen and, as a result, the product is being recalled. The alphabet pasta is clearly visible and is a darker color and characteristic alphabet shape compared to the yellow corn small-tube pasta. 

Consumers who have purchased 8.5 ounce packages of DeBoles® Kids Only Gluten Free Tubettini Corn Pasta with Lot Number 30JUN11D1 are urged to return such packages to their place of purchase for a full refund. Consumers with questions may contact the company at 1-800-434-4246 during extended hours from Monday to Friday 9 am to 9 pm EDT, and on Saturday and Sunday from 10 am to 6 pm

The Start

One day, I was doing some roofing and I got a fairly sharp pain in my chest, left side. It was not a jolt like you hear a heart attack would be like. However it did hurt, it hung around for about 30 minutes then it went, I thought I may of pulled a muscle. After all I was doing physical labour, which I was not used to.

A few days later it came back again, this time it lasted about 20 minutes. I had been taking it easy as I figured it was a pulled muscle.

After about a week of this on and off, I decided to go and get it check out at the hospital. I am not the sort of person to visit the doctors very often, I think it was about 5 years since I had seen one, after all I was a healthy male aged 30.

The visit to the hospital was rather quick, I went in, said I was having chest pains, they rushed me out back and hooked me up for a heart scan, there was nothing. My heart was very well by all accounts. The doctors agreed it was a pulled muscle and told me to go home, take it easy and it should ease within a few weeks...

Going gluten-free can be very difficult for some people, depending on their levels of sensitivities. It took practically a life-time for me to discover my own food intolerance's so when they were finally revealed to me, so much damage had already been done that I was very ill. Because of all the damage I caused my body from misdiagnosis, I am now very sensitive to gluten contamination, even the slightest cross-contamination can make me very ill for days or weeks.

It has taken me over a year to finally start feeling remotely “normal” and it has been a very long and often lonely road.  However, there are so many wonderful, caring people out there and thanks to celiac.com, I feel fortunate to be blessed with insights from many of those caring people. Over the course of a year I have found out more about gluten sensitivities than most doctors know! I have learned the hard way for many things, but I have also picked up some wonderful  tips and tricks  for dealing with severe gluten intolerance. It would be selfish of me not to share these tips with others, so here they are and I hope they help you as much as they have helped me.

  1. Paper Towels – It is my opinion that paper towels are the most undervalued accessory you can have in your house as a person suffering from food sensitivities. While it may not be the most Eco-friendly product, it can be a real lifesaver! I use paper towels for just about everything. In my daily use, I use paper towels to dry off silverware, cups and plates after I rinse them. Even if the dishes I am rinsing are already clean, I rinse them again.  I do not live in a gluten-free household, so I choose not to take any chances with gluten crumbs contaminating my dishes. I use paper towels to dry my hands after I wash them 5 million times a day, because using a cloth towel in a gluten household can take a bad turn if the towel was used by a gluten loving person toweling their hands after handling gluten. If I am at a friends house and I am not sure how clean their house is, I use paper towels to open doors, microwaves and even to cover a cutting board before preparing my food. If I have to touch something with gluten for any reason, I pull off a trusty paper towel and use that as a buffer between me and the gluten. Paper towels are my new best friend and I buy them in bulk.
  2. Beans and Rice – Rinsing my dry beans, rice, and other such dry goods, before preparing them reduces my chances of getting contaminated by gluten. Even though rice and beans are naturally gluten-free, I was getting sick from them repeatedly prior to realizing that beans and rice can be harvested and/or manufactured alongside wheat, rye and/or barley. Rinsing and soaking your beans (even the canned beans) will minimize the possibility of getting glutened from your gluten-free food.
  3. Stamps/Envelopes – Stamps and envelopes are another source of gluten-contamination. The glue used in stamps and envelopes often contains gluten ingredients. I learned this the hard way after licking some envelopes and getting very sick.  Now I use the no-lick stamps and the no lick envelopes; they are a bit more expensive, but to me it's very worth it.
  4. Produce Stickers – Produce stickers, like stamps and envelopes are also said to have gluten containing ingredients in them. To avoid the chance of gluten contamination, I try to find produce without the stickers on them. If the sticker is unavoidable and the produce has a peel, I remove the sticker, and peel and wash my produce. If the produce does not have a peel, I remove the sticker and wash very well with my produce scrub brush.
  5. Ice-Trays – Ice trays are one of those things that most people never consider when thinking about gluten. However, I have gone to houses where it is common practice to keep food in or near the ice tray, especially ice trays within the automatic refrigerator ice dispensers. I have seen people put everything from ice-cream and bread, to alcohol in their ice tray's to get it really cold. Ice trays are very exposed and it is just too easy for crumbs to fall into them unknowingly so, I usually avoid ice in my drinks when I go out or go to a friends.
  6. Door Handles –  Everyone knows that door handles spread germs. But does anyone ever think about door handles spreading gluten? I keep my handles as clean as possible at home, but what about public places? Consider this: a person eats a gluten pizza, does not wash their hands and then opens the door and leaves the restaurant. If I open the door after that person, I run the  risk of getting contaminated by gluten and becoming very sick. Short of wearing gloves everywhere I go, (which isn't a bad idea) I do take precautions and I use my sleeve and/or immediately wash my hands after spending time in any public place, or at a friends. The same holds true  for other public things including light switches, public phones, and even video rentals. Think of all the  pizza loving hands covered in gluten  that have held movie rentals before you rent them. Considering most people watch movies while eating, I wash my hands after handling any movie rental, and especially before I touch anything else. Time permitting, I try to wipe down my video rentals with disinfectant as soon as I get them.
  7. Silverware Tray - Believe it or not, silverware trays are a major source of possible gluten contamination, especially if you are not living in a gluten-free household. Crumbs fall from the counter into the silverware tray and until you clean it, there it will remain. I wash my silverware tray frequently and I rinse and dry my silverware with a paper-towel before each use-just to be safe.
  8. Glass Containers – Plastic containers are a source of contamination because they often maintain a residue from the food you store in them. Therefore if you store gluten containing food in a plastic container, then there is a likelihood that your gluten-free food will get contaminated the next time you store gluten-free food in it. Additionally, things like soaking your plastic containers in dishwater with gluten contaminated dishes can also contaminate your plastic containers. Scratches in the plastic can also create a new haven for gluten residue. That is why I don't use plastic to store my food any longer. All the plastic containers in my house are dedicated to the gluten eating people and I bought all new glass storage containers for my food. They have plastic lids, but I don't cook with them on and my food rarely touches the lids anyway.
  9. Stay Connected – It is easy to get depressed about being on a restricted diet. Especially if you are (like me) surrounded by friends and family that don't take your gluten intolerance seriously, or simply don't understand. That's why it is so important to stay connected with other celiacs and gluten sensitive individuals. Join a support group, take a weekly walk with a celiac friend, talk to someone who understands you, all of the above.  It might take time to find a support network that works for you, but it is worth the energy you spend. You will find that most people in your boat are more than  happy to help you. There is nothing worse than feeling alone, so don't do it. Like the old phone commercials used to say, 'reach out and touch somebody'.
  10. When in Doubt, Do Without - Many of you have probably heard this saying already, but it is very true. Anytime I feel myself second guess the food I am about to consume, I immediately think to myself, ' when in doubt, do without,' and I do without. Prior to realizing my gluten-sensitivity, if I was preparing a meal and a piece of food dropped on the counter I would wash it and put it back with the rest of the food. Now, I don't think twice, I  throw it away. I don't care if I just cleaned my counters, I do not take any chances. If my rice toast accidentally touches something else in my kitchen, I tear off the piece that was contaminated. I  don't wait to find out the hard way if my food has been contaminated with gluten, I assume it has been and act accordingly. This may sound wasteful, and it does go against everything I believe in, but my health and well-being are more important to me than wasting a piece of bread or throwing out something because it may have gluten on it. Likewise, if I am out and about and come across seemingly gluten-free food that is not labeled as gluten-free, I will not eat it until I contact the manufacturer.

Celiac Disease Foundation is pleased to announce that UCLA (University of California Los Angeles) is now offering a Celiac Clinic.

Adult gastroenterologists, Eric Esrailian MD and Shannon Lewis MD will see patients on Tuesday mornings at 100 UCLA Medical Plaza, Suite 700, Los Angeles CA.

The UCLA Celiac Clinic will serve anyone who requires testing, is seeking a diagnosis or who is already diagnosed and needs follow-up care or a referral to another specialist.

For more info: http://gastro.ucla.edu/celiac

I have bee gluten-free for at least 2 and a half years now. And I really miss broccoli casserole, and green bean casserole. Of course both those recipes use the Durkee french fried onion rings which are definitely NOT gluten free. Don't you just wish the Durkee company would wise up?!

So I was absolutely delighted when I found a new product on the shelves of my local Giant: "Crisp Onions" made by Seneca Farms. They smell and taste much like Durkee's french fried onions, but just don't have flour on them. Here is the list of ingredients for "Crisp Onions": "Onions, Canola, Sunflower and/or Safflower Oil, Maltodextrin, Sea Salt."

My only question was whether the maltodextrin was free of gluten, so I wrote an email to the company asking. And here was the reply of Jan Stouch at their company:
"I have verified with the supplier of the maltodextrin that it is wheat/gluten free.  Seneca Foods Consumer Affairs"

I also know that Progresso now also makes a gluten-free Creamy Mushshroom Soup. Or I may use Classico's new gluten free "Mushroom Alfredo Sauce." Decisions, decisions! :) It's going to be broccoli casserole tonight, and quick and easy as it used to be! Yum! Can't wait.
From the FDA webstite:

Michigan Firm Recalls Beef Jerky Products Due to Mislabeling and Undeclared Allergen
 
Recall Release
CLASS II RECALL
FSIS-RC-044-2010
HEALTH RISK: LOW


Congressional and Public Affairs
(202) 720-9113
Catherine Cochran

WASHINGTON, July 6, 2010 - M&K II Co., a Macomb, Mich., establishment, is recalling approximately 8,000 pounds of beef jerky products because they contain undeclared allergens, wheat and soy, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.

The products subject to recall include: [View Labels]
1-ounce and 3-ounce packages of "FIREHOUSE JERKY MILD BEEF JERKY SMOKE FLAVOR ADDED." "Sell By" dates ranging between 06/16/11 and 11/14/11 are ink jetted on the back of each package.
1-ounce and 3-ounce packages of "FIREHOUSE JERKY PEPPER BEEF JERKY SMOKE FLAVOR ADDED." "Sell By" dates ranging between 06/12/11 and 11/25/2011 are ink jetted on the back of each package.

Each package bears the establishment number "EST. 6935" or "EST. 10002" inside the USDA mark of inspection. The code number "6935" is ink jetted on the back of each package. These products were produced on various dates from January 28, 2010, through May 21, 2010, and were sent to Firehouse Foods, Inc., a distributor in Alsip, Ill., for further Internet and retail sales.

The problem was discovered by FSIS during a labeling review at the establishment. FSIS has received no reports of adverse reactions due to consumption of these products. Anyone concerned about an allergic reaction should contact a physician.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

Consumer and media inquiries regarding the recall should be directed to Terry Amerson, QA Manager, at (586) 677-3018.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at www.AskKaren.gov. "Ask Karen" live chat services are available Monday through Friday from 10:00 a.m. to 4:00 p.m. ET. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from 10 a.m. to 4 p.m. ET Monday through Friday. Recorded food safety messages are available 24 hours a day.

Dining out Gluten Free

The one thing I really miss about being normal, is going into a restaurant and ordering the new pasta dish on the menu and not worrying about it causing you three days of severe pain--perhaps just a few pounds of extra weight.  So I find myself eating at home a lot. Being in the restaurant business I get a chance to really search for some new restaurant choices in gluten-free foods.

I love Italian and this is my biggest challenge, but so far I have actually found two very good choices in noodles. And my friends laugh because they know if I can't find something to eat I end up with grits and bacon. I would actually die if bacon was off limits. And candy--can you imagine being a kid with the crazy disease and not being allowed to eat candy, that would be suicidal.

The one problem I have with dinning out is trying to determine how serious the kitchen staff really take the cross contamination issue. Do they think that we are just over-paranoid morons? How many times have you gone home and had horrible stomach cramps for days and days after eating out and wondering just what did they do or better yet not do?

But I continue the battle along with the hundreds of others out there just like me who look for a healthy way to eat out that is not expensive, tastes good, and leaves me pain free.

Until next time happy cooking!

Recall of the Wild

We read almost daily about recalls of commercial foods which we thought were safe for a celiac disease diet. We are informed of contamination and undisclosed ingredients regularly right here at celiac.com thanks to vigilant posters. Jennifer and Destiny have both pointed out that which I have found is typical. You probably know, me as an unofficial self-designated drum beater for the SCD (Specific Carbohydrate Diet) which is probably stricter than your hated third grade teacher because it prohibits almost all commercially prepared foods. We warn people on our grain, starch and sugar free diet not only about undisclosed ingredients but the risk that even what seems to be an acceptable prepared food is subject to unannounced additions of unsuitable ingredients or changes in processing methods.

When it comes to this the label is a fable, because there is rarely public notification on the part of the product producer. One example is Applegate Foods which has made a number of changes in their hot dogs and deli meat over time making it sometimes suitable and sometimes not. What we do to validate ingredients is request a hard copy signed letter on company letterhead listing ingredients. If there are spices, we need a declaration that no anti-clumping or anti-caking agents have been added (I call them agent provocateurs). Larabar, which was taken over by General Mills, has long been a bar of contention and happily supplied us with detailed information both in both email hard copy. It remains a personal responsibility to periodically check with the companies supplying foods we find acceptable to see if anything has been changed because these recalls are wild!
Taken Directly from the FDA website:
 Pure Base Distrbution Issues Allergy Alert on Undeclared Milk and Wheat in "Pure Base Garlic Spread - Concentrate" and "Pure Base Garlic Spread - Ready to Spread"

Contact:
Alan Portney
909-230-6890

FOR IMMEDIATE RELEASE - June 25, 2010 - Pure Base Distribution, LLC of Ontario, CA is recalling its 4 ounce bottles of “Pure Base Garlic Spread - Concentrate” and 7 ounce bottles of “Pure Base Garlic Spread - Ready to Spread” items because they may contain undeclared milk and wheat. People who have allergies to milk and/or wheat run the risk of serious or life-threatening allergic reaction if they consume these products. If you or a member of your household is allergic to milk or wheat products, do not consume these products, but return them to your retailer for a full refund.

"Pure Base Garlic Spread - Concentrate" and "Pure Base Garlic Spread – Ready to Spread" were distributed nationwide in online and traditional retail stores.

The "Pure Base Garlic Spread - Concentrate" product comes in 4 ounce clear plastic bottles and "Pure Base Garlic Spread - Ready to Spread" comes in 7 ounce clear plastic bottles. Both items have lot numbers and Best By Date stamped at the top of their red cap. Affected Lot Numbers with their Best By Dates are as follows:

Pure Base Garlic Spread Concentrate:

92221, Best By 8/10/2010
92391, Best By 8/27/2010
92661, Best By 9/23/2010
92921, Best By 10/19/2010
93291, Best By 11/25/2010
100341, Best By 2/3/2011
100971, Best By 4/7/2011
101181, Best By 4/28/2011

Pure Base Garlic Spread Ready to Spread:
92641, Best By 9/21/2010
93021, Best By 10/29/2010
93291, Best By 11/25/2010
100391, Best By 2/8/2011
101181, Best By 4/28/2011

No illnesses have been reported to date in connection with this problem. Anyone concerned about an allergic reaction should contact a physician.

The recall was initiated after it was discovered that the milk- and wheat-containing products were distributed in packaging that did not reveal the presence of milk and wheat on the label. Subsequent investigation indicates the problem was caused by a temporary breakdown in the company's production and packaging processes.

Distribution of the products has been suspended until the FDA and the company are certain that the products are properly labeled.

Consumers who have purchased 4 ounce bottles of "Pure Base Garlic Spread - Concentrate" and 7 ounce bottles of "Pure Base Garlic Spread - Ready to Spread" items are urged to return them to the place of purchase for a full refund. Consumers with questions may contact the company at 1-888-980-7474, ext 105, Monday through Friday 9 AM – 4 PM Pacific Standard Time.

Polaner All-Fruit Jam with Fiber:  Is it really Gluten and Sugar Free?

How many of us find a trusted brand and happily spend the extra money to get that brand of that product so we don’t have to decipher labels each and every time we go to the grocery store?  I think of these products as “clean” – there is nothing in them that makes me sick and I can consume them without concern. 

For years I have purchased and consumed Polaner All-Fruit Jam.  With all their delicious fruit varieties, it has been my one “comfort” in the midst of the myriad of sweet sucrose-containing foods I cannot eat.  I put it on my gluten-free waffles and pancakes and sometimes even heat it up to make a fruit syrup.

Last Sunday I noticed my stomach was “blown-up” and cramping – the tell-tale sign that I’ve consumed gluten.  My husband had made brownies the night before, so I went through my kitchen, checking which utensils he had used, and asking him if he had possibly contaminated something I wasn’t aware of.  Monday, Tuesday, Wednesday, and Thursday I endured more stomach cramping, headaches, fatigue, and mental confusion.  Friday, I woke up and thought I was better.  I decided I must have inadvertently eaten gluten from an outside source, and that I had recovered.  Then, I ate breakfast, and within the hour, the symptoms had returned.  All day long I worried about what my new intolerance was, how I was to find it, and how much more refined one person could make their diet.

Friday night, while making my daughter a peanut butter and jelly sandwich, I got out the Strawberry Polaner All- Fruit and noticed for the first time that the words “with Fiber” had been added to the label.  I immediately checked the ingredients and was astounded to see “maltodextrin” as an ingredient.  Just to the right of the ingredients, however, I saw the words “gluten-free.”  And therein lies the problem:  sometimes maltodextrin makes me sick, sometimes it doesn’t.  According to the celiac.com website, it depends on the source, and obviously Polaner’s source or manufacturing practices aren’t clean enough for me.  Maybe they don’t test their maltodextrin every time, maybe the maltodextrin comes from “shared equipment”, but whatever the reason, this product now makes me sick and I am thoroughly disappointed.

It is frustrating that a company has to take a pure product such as an all-fruit jam and add something unnatural in order to tout some health benefit.  I know it’s marketing hype, but, for goodness sake, we’re talking about jam—let people get their fiber naturally and on their own terms. 

Don’t get me wrong, I am relieved to have found the culprit, but once again reminded how very careful those of us with celiac disease/gluten intolerance have to live our lives.  Snatching a favorite product off the shelves without checking labels each and every time just isn’t an option, especially when it takes someone like me up to a week to find that culprit!

I contacted the company with the following statement:

“Why ruin a wonderfully pure product – Polaner All-Fruit - by adding maltodextrin to it?  I have been sick all week and finally realized the Polaner All- Fruit with Fiber new formulation is the culprit.  Maltodextrin, even when proclaimed "gluten-free," can cause problems for those with celiac disease/gluten intolerance.   I am so disappointed - yours was the jam I trusted and now I can no longer have it.  Let people get their fiber naturally on their own terms!  In my opinion, you have taken an outstanding "clean" product and ruined it.”

Within two days I received this cordial and informative response:

Dear Ms. Arrington,

 

Thank you for your correspondence regarding our Polaner All Fruit brand. So sorry to learn that you were not feeling well after eating our newly reformulated All Fruit.

In speaking with Polaner All Fruit users in 2008 and 2009, many told us they are not getting enough fiber in their diets.   The response among these current All Fruit users to the concept of taking Polaner All Fruit and adding natural dietary fiber to the recipe was positive.  The majority told us that if the taste and texture could remain the same, they’d prefer a new version that provides a good source of fiber in every spoonful.  We often heard – “you can’t get enough fiber.”

The maltodextrin we use in Polaner All Fruit with Fiber is a soluble fiber produced under the brand name Fibersol-2.  Derived from nature, it is a concentrated form of soluble dietary fiber and remains undigested by enzymes of the human digestive system.

Fibersol-2 is produced from cornstarch, a completely natural product, using a method that results in a digestion-resistant maltodextrin. This non-digestible portion of the maltodextrin is tasteless and odorless.  It is extracted and then added to Polaner All Fruit to provide the fiber benefit.

Fibersol-2 contains a very small portion of sugar (<0.5 g total sugar per serving) making it perfect for sugar modified foods including true sugar free foods.  Based on FDA regulation, any product using this type of maltodextrin is considered sugar free.

We regret that you did not share the positive response to our reformulated All Fruit we’ve seen from others.

We appreciate your comments. They will be shared with management.

I wish you well.

After reading this I began to wonder if my problem was more with the <0.5g sugar content then possible gluten contamination.  If their maltodextrin is derived from cornstarch and is not produced on “shared equipment,” then it should be gluten free.  (I could buy a home ELISA kit and test it myself!)   I did appreciate their prompt and detailed response, but the knowledge that companies can label a product sugar free even when there are tiny amounts of sugar frustrated me even further. 

Regardless of the cause, now that the product contains maltodextrin, I can no longer consume it.  I went to the store and scrounged around until I found one lonely prior-to-fiber jar on the shelf.  It was a jar of Polaner Grape and maybe I can make it last long enough until they revert back to their old pure product or at least offer it as an option.

If this new product is also causing you problems, I suggest you go to http://www.polanerallfruit.com/polaner/index.html and let them know. For now, I am in the market for a new, pure, all-fruit jam!

After being successfully on the gluten free diet for one year, I purchased one of the gluten-free bread mixes and made a delicious loaf of bread.  I only had two slices and then the yeast hit my body hard.  It seems that being yeast free for a year had made me susceptible to it.  Then, although I repeatedly visited my family doctor for months with symptoms, none of her tests showed any problems.  My specialist had retired and no one had replaced him.

However, I had stopped digesting food, particularly carbohydrates.  My weight started dropping until I was 15% less than I had been.  At a 20% loss, I was finally referred to a dietician.  Not only did she give me advice on what I could try to eat, but she put me on a supplement called Florastor:
http://www.biocodexusa.com/florastor.html 

This product literally saved my life.  Initially I started with 4 capsules per day and within 4 days it had kicked that yeast out of my digestive tract.  Whew!  Nearly 3 years later, I need only take an occasional dose if I am having any digestive problems but this product will always been on hand.

Those Little White Lies

So you cheated on your celiac diet and got away with it? ( Or so you may think.) The IRS may not come after you but the BGB (bad gut bacteria) are almost certain to. The wrong foods feed unfriendly bacteria and cause them to overgrow and interfere with digestion. You say, you felt no immediate pain? The consequences may be delayed for weeks, but you are not likely to draw a "Get Out of Jail Free," card. If you have been on a healing diet like the Specific Carbohydrate Diet for many months. All those poor microvilli which have been knocked flat were just beginning to pull themselves up again, and you have just given them a kick in the groin with that one grain croissant or bagel. This past weekend, seven locals on Specific Carbohydrate Diet met at our Whole Foods store. Four of us have been on our diet for up to a decade were asked why so long since so many people's main interest seems to be getting back to the Standard American Diet which is not called SAD without good reason. Our main explanations for keeping the faith were: even if we are not cured the diet enables us good management. The celiacs among us know we have to avoid grain and equally important, we really enjoy the purity and taste of "legal" foods. There are so many suitable foods available for gluten free diets especially the super stuff that originates in our own kitchens. It is just plain foolish to take chances and easy to be ambushed by undisclosed ingredients in many commercial foods. The best eating means no cheating!

Fire at Bakery On Main

Leading gluten free granola manufacturer Bakery On Main experienced a fire on June 1 at approximately 9:30 am in its granola and granola bar manufacturing plant in East Hartford, CT.   The fire started due to a faulty exhaust fan located in an attic area.

The building’s sprinkler system contained the fire and the East Hartford fire department responded with exceptional speed and professionalism to put out the fire.  The Bakery On Main team escaped without injury.

There was some damage to the building and electrical equipment, and while it is too early to estimate the time required to repair the damage, the company expects there will be enough stock left untouched by the fire in addition to  distributor stock to keep store shelves full until production can begin again.
 
Bakery On Main Founder and President Michael Smulders says that Bakery On Main hopes to be back in business very soon.  “We all appreciate the numerous calls of support and offers of help,” said Smulders.  “We truly have the best customers and friends.”
 
For more information, please contact Sara Lefebvre at (860) 895-6622, extension 305 or email at SaraL@BakeryOnMain.com.
New Product Recalls -Taken directly from the FDA website:

Wally's Nut House, LLC Issues Allergy Alert on Undeclared Milk, Soy, and Wheat
in the Following Products:
"Tailgate Crunch Mix, Sweet Cajun Heat Mix, Country Western Mix, Cranberry Raisin Mix, Party Mix,
Hot 'n Spicy Mix, and Louisiana Cajun Mix"
Contact:
James Bullard /800-748-7041
Wally's Nut House, LLC
PO Box 384
Oak Grove, MO
FOR IMMEDIATE RELEASE - May 27, 2010 - Wally's Nut House, LLC of Oak Grove, MO, is recalling its 16 ounce packages of Tailgate Crunch Mix, Sweet Cajun Heat Mix, Country Western Mix, Cranberry Raisin Mix, Party Mix, Hot 'n Spicy Mix, and Louisiana Cajun Mix snack mixes because they may contain undeclared milk, soy, and/or wheat. People who have allergies to milk, soy, and wheat run the risk of serious or life-threatening allergic reaction if they consume these products.
The recalled products were sold through fundraising events in Kansas and Missouri and through mail order nationwide.
The product is packaged in 16-ounce clear plastic bags with a resealable opening. The product labels does not include any codes or expiration dating.
No illnesses have been reported to date in connection with this problem.
The recall was initiated after labeling omissions were discovered. Production of the product has been suspended until the FDA and Wally's Nut House are certain that the problem has been corrected.
Consumers who have purchased 16 ounce packages of Tailgate Crunch Mix, Sweet Cajun Heat Mix, Country Western Mix, Cranberry Raisin Mix, Party Mix, Hot 'n Spicy Mix, and Louisiana Cajun Mix are urged to contact Wally's Nut House for resolution. Consumers with questions may contact Wally's Nut House at 1-800-748-7041 Monday through Friday from 9 a.m.-5 p.m.
New Product Recalls -taken directly from the FDA website.

Wally's Nut House, LLC Issues Allergy Alert on Undeclared Milk, Soy, and Wheat
in the Following Products:
"Tailgate Crunch Mix, Sweet Cajun Heat Mix, Country Western Mix, Cranberry Raisin Mix, Party Mix,
Hot 'n Spicy Mix, and Louisiana Cajun Mix"
Contact:
James Bullard /800-748-7041
Wally's Nut House, LLC
PO Box 384
Oak Grove, MO
FOR IMMEDIATE RELEASE - May 27, 2010 - Wally's Nut House, LLC of Oak Grove, MO, is recalling its 16 ounce packages of Tailgate Crunch Mix, Sweet Cajun Heat Mix, Country Western Mix, Cranberry Raisin Mix, Party Mix, Hot 'n Spicy Mix, and Louisiana Cajun Mix snack mixes because they may contain undeclared milk, soy, and/or wheat. People who have allergies to milk, soy, and wheat run the risk of serious or life-threatening allergic reaction if they consume these products.
The recalled products were sold through fundraising events in Kansas and Missouri and through mail order nationwide.
The product is packaged in 16-ounce clear plastic bags with a resealable opening. The product labels does not include any codes or expiration dating.
No illnesses have been reported to date in connection with this problem.
The recall was initiated after labeling omissions were discovered. Production of the product has been suspended until the FDA and Wally's Nut House are certain that the problem has been corrected.
Consumers who have purchased 16 ounce packages of Tailgate Crunch Mix, Sweet Cajun Heat Mix, Country Western Mix, Cranberry Raisin Mix, Party Mix, Hot 'n Spicy Mix, and Louisiana Cajun Mix are urged to contact Wally's Nut House for resolution. Consumers with questions may contact Wally's Nut House at 1-800-748-7041 Monday through Friday from 9 a.m.-5 p.m.

It has been one year this month since I eliminated gluten from my diet. Going gluten-free has changed my life dramatically, even in ways I  never dreamed of. Things that I believed to be incurable, have been cured, for example I thought I lost my sense of smell. Guess what? It came back when I eliminated gluten! No one can really understand the joy that one feels from having even one good, pain-free, “normal,” comfortable, healthy day unless they have been in chronic pain for a long time. I can honestly say, I finally know what it feels like to have one, even two really good days, and that''s enough to keep me going.

I was a relatively normal kid. Very active and healthy, in honors and accelerated classes in school and always a hard worker. I did have a sensitive tummy though, and I recall spending my entire recesses slowly eating my lunch while the other kids played. Then I hit puberty. That is when the following symptoms really began for me-at least as far as I can pinpoint.  At 13 years old I became a vegetarian in an omnivore  household. It was my first attempt at trying to heal by body-I innately knew that my diet was making me sick.

I spent the last 10 years of my life getting looked at like a crazy hypochondriac from my doctors and being told that all my physical ailments (which coincidentally were multiplying exponentially) were psychosomatic. My symptoms included but were not exclusive to the following (the list is too long to write, and I am still realizing symptoms that were likely related to gluten):  reoccurring eye twitches, unstable emotions, itchy bumpy skin, chronic severe acne-untreated by medications, hyperglycemia, chronic sensation of crawling out of my skin, chronic digestive upset,  undiagnosed restless leg syndrome so painful that it woke me at night and paralyzed my legs, always bloated in my abdomen, numbness in my fingers and toes, all of which eventually led to; projectile vomiting every morning, unexplained and sudden weight gain that would not reduce even though I could not eat or  hold  anything down, sudden adult set chronic asthma that was getting worse despite 3 different inhalers, night sweats, night-time tooth grinding, crippling flu-like symptoms which lasted for weeks at a time, IBS,  kidney stones, neck and back problems that left me paralyzed for days and weeks at a time, shooting/paralyzing pain down my shoulder and arm and into my thumb and fingers, severe and chronic anxiety attacks, and  insomnia -just to name a few.
 
After the initial reaction to eliminating gluten, (which involved various visits to the ER to be rehydrated since I couldn't even hold down water for weeks) most of my ailments miraculously disappeared. So for me, being gluten-free is not a choice but a lifestyle I must adhere to very strictly. I also found that I became sensitive to many other foods after eliminating gluten, and now I am gluten, dairy, corn, oat, egg, meat, and   refined/cane/beet sugar free. When I tell people what foods I have to avoid, the standard response is, “What do you eat??!!”

For those people, I have included a list below of foods that have carried me through these difficult times. The following are foods that I have been able to eat without a problem almost the entire time I've been gluten-free, even when I have trouble digesting anything else. They are not in any special order-they have all been equally important to me and my survival.

Top 10 foods that saved me:

  1. Blueberries are full of antioxidants, and for me, they are one of the few fruits I can safely eat. Blueberries can be added to cereal or salads and are a wonderful super food.
  2. Coconut Oil. I slather coconut oil on just about everything. Contrary to popular opinion, coconut oils is one of the best fats for your body to digest. Coconut oil aids in digestion and is easier for your body to digest than other common oils. There is a wonderful article in the Fall 2009 edition of the Journal of Gluten Sensitivity, which addresses many of the common misnomers regarding coconut oil. I make sure my coconut oil is gluten-free.
  3. Avocados are easy to eat and digest. They are full of protein, vitamins and healthy fats. Avocados can be added to just about anything for a filling meal. Avocados are a constant staple in my diet.
  4. Rice and rice products have gotten me through many hard times. When I felt I could not digest anything else, rice was always there. Even when rice was difficult for me to digest, rice pasta, tortillas and cereals sustained me.
  5. Sweet potatoes are full of nutrients and are also easy to cook and digest. Sweet potatoes are  very filling, so when I couldn't eat much of anything, I could always fill up on a sweet potato.
  6. Vegetables. Lot's of cooked vegetables. I eat vegetables for breakfast, lunch and dinner. Whatever vegetables I can eat without a problem, I eat. I eat them raw, cooked, baked, steamed, stir-fried, you name it. I can never eat enough veggies.
  7. Coconut water is high in potassium and natural electrolytes. Coconut water keeps me hydrated naturally and it is a nice alternative to plain water-which is basically all I ever drink. It also seems to help keep my kidney stones at bay. I make sure to buy gluten-free coconut water, which is conveniently sold at many stores.
  8. Tapioca is easy for my body to digest. There isn't much in the way of nutritional value in tapioca, but it is a comfort food that comes in many forms and helped me get through hard times.
  9. Miso sustained me for many weeks when I could not eat anything solid. I made miso broth and added veggies as I was able to. Be careful-some miso is made with barley.
  10. Aloe Vera Juice (inner fillet). Aloe vera juice is not necessarily a food, but I drink it every day. If I have digestive trouble, aloe vera comes to the rescue. Aloe is healing and aids in digestion and also helps aid in  absorbing nutrients. I make sure to use the inner fillet because as my Ayurvedic doctor told me, 'there is no nutritional value in the whole leaf, only the inner fillet'.
Granted I am still healing, but as my Ayurvedic doctor said, 'it took you 34 years to get this sick and for your body to get this dehydrated. It is going to take a while to rehydrate your body and feel like a “normal” person again. You must be patient with yourself'. Whenever I feel impatient and don't think I can take another day of suffering, I remember those words and then I think about all of the hurdles I have already overcome.

My Fair Breakfasts

I mentioned in a previous blog, "Outsides, Insides" that Specific Carbohydrate Diet breakfasts out are a cinch. Breakfasts at home are even better. They almost make the day begin (Like breathing out and breathing in). Starting here, starting now-- breakfast is going to be "Wow." By now you may think you have heard enough about "the most important meal of the day." You know that breakfast gives you energy, prevents low blood sugar, puts enough into your stomach to hopefully nudge something out. Breakfast is a great opportunity for a little well deserved self indulgence. Have it on a tray, on the balcony or patio or accompanied by the morning papers, listening to the chatty talk radio host, enhanced by a single flower in a bud vase, but have it! Here are ten great Specific Carbohydrate Diet breakfasts. They don't all require a recipe. Some have nuts, some, eggs and some dairy. Try to work with what you tolerate. These menu suggestions work for me as a celiac. Don't forget diary is optional and not mandatory on the Specific Carbohydrate Diet diet. I probably have ten more where these came from!
  1. Egg crepe topped with sliced strawberries, honey and garnished with a dollop of yogurt.
  2. Breakfast cheesecake, Crumbled Specific Carbohydrate Diet nut muffin, mixed with dry curd cottage cheese moistened with yogurt, sweetened with honey.
  3. Grilled cheese on Specific Carbohydrate Diet toasted nut flour bread
  4. Midas Gold Pancake, with orange juice and honey syrup.
  5. Specific Carbohydrate Diet quiche. (Egg, yogurt, grated cheese and onion. Optional crust of pressed almond flour and melted butter baked first.)
  6. Specific Carbohydrate Diet granola made with dried fruit and nut pieces and homemade nut milk poured over it.
  7. Homemade sausage with an Specific Carbohydrate Diet omelet (include diced vegetables of your choice, pieces of cheese and even cooked bacon pieces.
  8. Poached egg on steamed asparagus or spinach or even mashed butternut squash.
  9. Naturally smoked salmon with dripped yogurt cream cheese, and herbs. Specific Carbohydrate Diet crackers.
  10. Specific Carbohydrate Diet Biscotti with homemade jam. Try coffee that sings. Make your coffee with added vanilla and cinnamon Add legal sweetener, honey or saccharin if you like. Breakfast may become your favorite meal.

Smoke Gets in My Eyes

The barbecue season is upon us. When pungent fumes envelope the neighborhood, although I may want a clothespin on my nose, I still crave a nice steak or burger on my plate. There was a time when the sight of a char broiled steak inflamed my senses and stirred the salivary glands, but now I just find the taste bitter. I stopped smoking thirty years ago and since contracting celiac disease and MCS am very sensitive to smokey odors. Fire regulations prohibit balcony barbecues here and, in any case, the Barbie broiling treatment obscures the flavor of the meat. The answer for this sometimes carnivore has been a square ridged skillet for stovetop grilling. Mine is by Henckels and has seen several years of good service and yielded many good servings. Bacon comes out nicely and looks fancy with the ruffled markings from the ridges. Start bacon in a cold pan and don't let the pan get too hot. Two things I want but have not bought are a wooden cube clock that displays the time in digital red LED when you clap your hands….and a bacon brick to keep the strips flat and neat. (They cost about the same and I although attracted by the novelty of both, have survived without either!) I want to do a strip of bacon in the grill pan because I need it and the pan for a recipe I could make very day in the week without getting bored. That would be my Specific Carbohydrate Diet friendly, studded "Bison Burger." Media mogul, Ted Turner owns and operates a ranch with the largest bison herd in the world. Bison is sweeter than beef.The meat is becoming an extremely popular choice, according to our savvy butcher at the Whole Foods nearby where coarsely ground bison is now available and is not costly. If I am invited to an outdoor gathering, the two carry-ons of choice would be a gas mask and a thermal bag with a couple of home cooked bison burgers inside. Here's how to make Studded Bison Burgers: For each one 1 strip sugar free bacon 1/4 pound coarsely ground bison 1/4 minced sweet onion 1 clove minced garlic 1 teaspoon capers 1 tablespoon ground blanched almond flour 1/2 teaspoon Orphee Dijon mustard a few drops of honey Kosher salt and freshly ground pepper to taste Dried rosemary and basil to taste 1 large, finely minced mushroom Partially cook the bacon starting it in a cold grill pan. Combine remaining ingredients and shape into a thick patty. Wrap bacon around the patty and secure with a pre-soaked toothpick. Grill on medium low heal for seven minutes on each side Cool slightly before serving. Yes, of course, if you insist, by all means go can go right ahead and barbecue the bison burgers.
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