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GFinDC

Member Since 26 Dec 2007
Offline Last Active Yesterday, 05:02 PM
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Topics I've Started

To Fry Or Not To Fry, That Is The Question ? Turkey, That Is.

15 November 2014 - 04:42 PM

OK, they are selling turkey fryers all over the place it seems.  Is it a good idea to fry a turkey?  Anyone have experience good or bad in turkey frying?  Is it really much faster than oven baking/roasting?  Do you still stuff a turkey that is going to be fried?  Just looking for tips as I am thinking of getting a turkey fryer and trying it out.  They seem to be selling them everywhere this year.  Lowes, Aldi's prolly other places too.  Thanks for any advice. :)


Canyon Bakehouse Giveaway At Harris Whole Health

17 September 2014 - 05:04 AM

Cheryl Harris has posted about a Canyon Bakehouse bread giveaway on her website.

 

http://www.harriswho...m/3351#Giveaway

 

Basically you leave a comment about what you'd make with the bread on her website (at bottom of the page) or post the link to her page on FB or twitter to enter.  I think this will only work for USA peeps though.  I think the first thing I'd make is frozen bread since I'd want to eat it slowly.


Huge Medical Breakthrough! Scientists Discover How To "switch Off" Autoimmu...

03 September 2014 - 06:04 PM

A possible future treatment...  Not available for celiac now.

 

http://www.breakingc...t.html?ID=14501

Huge Medical Breakthrough! Scientists Discover How to "Switch Off" Autoimmune Diseases

Phillippa Walker : Sep 3, 2014 : University of Bristol

 

(United Kingdom)—Scientists have made an important breakthrough in the fight against debilitating autoimmune diseases such as multiple sclerosis by revealing how to stop cells attacking healthy body tissue.

Rather than the body's immune system destroying its own tissue by mistake, researchers at the University of Bristol have discovered how cells convert from being aggressive to actually protecting against disease.

The study, funded by the Wellcome Trust, was published September 3 in Nature Communications.

It's hoped this latest insight will lead to the widespread use of antigen-specific immunotherapy as a treatment for many autoimmune disorders, including multiple sclerosis (MS), type 1 diabetes, Graves' disease and systemic lupus erythematosus (SLE).

MS alone affects around 100,000 people in the UK and 2.5 million people worldwide.

Scientists were able to selectively target the cells that cause autoimmune disease by dampening down their aggression against the body's own tissues while converting them into cells capable of protecting against disease.

This type of conversion has been previously applied to allergies, known as 'allergic desensitization', but its application to autoimmune diseases has only been appreciated recently.

The Bristol group has now revealed how the administration of fragments of the proteins that are normally the target for attack leads to correction of the autoimmune response.

Most importantly, their work reveals that effective treatment is achieved by gradually increasing the dose of antigenic fragment injected.

In order to figure out how this type of immunotherapy works, the scientists delved inside the immune cells themselves to see which genes and proteins were turned on or off by the treatment.

They found changes in gene expression that help explain how effective treatment leads to conversion of aggressor into protector cells. The outcome is to reinstate self-tolerance whereby an individual's immune system ignores its own tissues while remaining fully armed to protect against infection.

By specifically targeting the cells at fault, this immunotherapeutic approach avoids the need for the immune suppressive drugs associated with unacceptable side effects such as infections, development of tumors and disruption of natural regulatory mechanisms.

Professor David Wraith, who led the research, said: "Insight into the molecular basis of antigen-specific immunotherapy opens up exciting new opportunities to enhance the selectivity of the approach while providing valuable markers with which to measure effective treatment. These findings have important implications for the many patients suffering from autoimmune conditions that are currently difficult to treat."

This treatment approach, which could improve the lives of millions of people worldwide, is currently undergoing clinical development through biotechnology company Apitope, a spin-out from the University of Bristol.

 

 


Forum Section For Non-Celiac On The Gluten-Free Diet?

27 March 2014 - 09:13 PM

I was thinking it might be good to have a section of the forum for non-celiacs who are following the gluten-free diet.  There lots of people interested in eating gluten-free these days for various reasons.  Celiac disease is one very  important reason to eat gluten-free.  But other people might want to eat gluten-free because they have health issues that might be improved even though they don't test positive for celiac disease.  Some examples would be people with NCGI (non-celiac gluten intolerance) which there are no standard medical tests for right now.  Another might be people with Crohn's disease, who sometimes follow the gluten-free diet and find it helps their Crohn's symptoms.  Another group would be diabetics, who might sometimes follow a very low carb diet to control their glucose levels, which means they end up essentially following a gluten-free whole foods diet.  Then there are a large number of people who just want to try gluten-free to see if it helps their symptoms that haven't got an official doctor's diagnosis yet.

 

There is a pre-diagnosis section of the forum that fits some of these categories, but it doesn't fit them all.  It seems to me the best place for people to get information on eating gluten-free effectively is right here on this forum.  Opening it up to non-celiacs and making it more welcome to people without an official doctor's blessing seems like it would make it easier for them to find information.  Many people these days want to try eating gluten-free for a while to see if they feel better.  While the forum is geared towards supporting celiacs, it seems like it could be used to help support other people also.  Some have a clear medical condition that is benefited by eating gluten-free, others may have a less clear medical situation but want to try gluten-free as a test.

 

Many of us have experienced years of trying to get a medical diagnosis for our celiac disease, so we know it can be hard to get a real answer from the medical establishment.  Medicine seems to be advancing at a rapid pace, but it is not at the point where we know everything about the effects of gluten and wheat etc on the human body.

 

What I suggest would be nice, is to have a section of the forum for people who want to try eating gluten-free to see if they feel better, for whatever reason.  There doesn't seem to be a better informed group of people on eating gluten-free than right here on this forum.  So many people could benefit from asking questions here and not feeling like they aren't accepted just because they aren't celiacs IMHO.  I think this forum is pretty accepting of non-celicas, including those with NCGI, but an actual section set aside for non-celiacs might be good to set up.  Hopefully it could be made clear that people posting in that section are not celiacs and are not asking for celiac advice so much as gluten-free eating advice.  There is plenty of confusion in the public about eating gluten-free, and there is plenty of knowledge here to share.

 

There are some obvious issues that could arise.  Like celiac members getting irritated about non-celiacs taking the gluten-free diet less seriously than them.  And people with Crohn's or diabetes not understanding the strict avoidance of gluten that celiacs have to do.  And people giving advice will have to remember that it is non-celiacs they are talking to and trying to help.

 

It seems to me that there is a concentration of knowledgte on this forum about eating gluten-free, and many people wanting to learn the same.  But they may not feel welcome because the forum is so geared to celiacs and NCGI only.  Or it may appear that way to an outsider at least.

 

So, what do the other peeps think?  How about the Scott-head who is the admin and chief honcho?  Personally, I think eating gluten-free and whole foods is good for many people, even non-celiacs.  Can we share the hard learned rules and help some other peeps?

 


Wedo Banana Flour May Be Coming Soon

19 February 2014 - 09:27 AM

Looks like this company is trying to introduce gluten-free banana flour in the UISA.  they say it is similar to wheat flour in cooking.

 

https://www.kickstar...r-to-the-united

 

WEDO- The first and only banana flour company in the US delivering a healthy, superior alternative to the gluten free community.

 

WHAT IS BANANA FLOUR?

Unique- Banana flour is a fresh, superior tasting, healthy alternative to wheat flour and other gluten free flours currently in the market today.

The process- Making banana flour is simply gathering unripe green bananas before the sugar content has fully developed and peeling, slicing, drying, grinding and packaging.  

Taste- Green bananas are virtually flavorless. WEDO banana flour has an earthy wholesome natural taste. 

Color- Banana flour has an off white, beige color.

 

HEALTH BENEFITS

Resistant starch- WEDO banana flour is one of the very few foods containing RS2, an important form of resistant starch. 

Potassium- WEDO banana flour incorporates the health benefits of 330mg per serving (1/4 cup), 12 bananas worth of potassium in every 1 lb container.

All Natural-WEDO banana flour is full of natural vitamins and minerals. Our banana flour is made from 100% all natural green bananas, no additives, preservatives, chemicals or dyes.

 

HOW DOES BANANA FLOUR COOK?

Direct Substitute- Banana flour reacts remarkably well in all cooking conditions. It can be used almost as a direct substitute for wheat flour both in taste and texture. 

Goes Further- The high starch content in banana flour calls for less measured usage, allowing you to use up to 30% less flour in every recipe.

 

Why Banana Flour vs. Other Flours?

Taste and Texture- Banana flour has little to no taste and the texture is light and fluffy, freeing you of gritty and grainy textures in your creations.

Gluten Substitute- Banana flour mimics the results of wheat flour remarkably well, making for an easy transition to banana flour in your every day baking. However, some recipes do call for binding gums to obtain optimal consistency.     

Less is More- Because of the high starch content in banana flour it allows you to use less flour than required in your everyday recipes.

Alternative Usage- Add a boost in nutrients to your morning smoothy, add some thickness to your soups or sauces, great additive to natural homemade baby foods.