• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:

    Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter
    Ads by Google:


       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    83,191
    Total Members
    4,125
    Most Online
    tariann918
    Newest Member
    tariann918
    Joined
  • 1 1

    How GliadinX Saved My Mom on Thanksgiving


    Celiac.com Sponsor: Review
    How GliadinX Saved My Mom on Thanksgiving
    Image Caption: Image: CC--TheCulinaryGeek

    Celiac.com 12/09/2017 - For those of you who haven't yet heard about GliadinX, it is a dietary supplement with the highest concentration of AN-PEP, Prolyl Endopeptidase (Aspergillus Niger), and, unlike other enzymes, these have been shown in studies to break down gluten in the stomach.


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    I've been using them regularly for months, and I tend to take them whenever I eat out, or eat at a friend's house, so basically whenever I don't have control over my food's preparation. Since I began doing this I haven't had any incidents of upset stomach, which are my typical symptoms if I get any cross contamination. However, it is hard to prove a negative...after all, perhaps I haven't had any issues because all of the food I ate was 100% gluten-free...right?

    I will now describe a recent glutening incident that involved none other than my Mother, who visited us this past Thanksgiving. How this could happen in my home, after all I'm the owner of Celiac.com, is an embarrassing but true story which I will share here in the hope that it will help you avoid my errors, and perhaps give you a way to recover should something similar ever happen.

    My brother brought over three pies for Thanksgiving dessert, one was a gluten-free apple pie, and the other two were pumpkin pies: one was gluten-free, but the other was not. What could go wrong, right? My brother's reasoning for bringing a non gluten-free pie into my house was pretty basic: several of the guests were not on a gluten-free diet, so he wanted to offer them what they were used to.

    What you need to know about my Mother is that she's very gluten sensitive. A tiny amount of gluten leaves her wrecked for days. I think you probably know where I'm going here, but basically everyone was busy socializing, eating, or cleaning while dessert was being served, and a friend grabbed a piece of the gluten-containing pumpkin pie (she assumed that if it was in MY house it was gluten-free) and handed it to my Mother. After she swallowed two bites we realized the mistake, but it was too late. My Mother had the look of horror on her face as she realized that the rest of her trip to California was probably ruined.

    I immediately flew into action and gave her several capsules of GliadinX, which she took with lots of water. We carried on with the evening, and I checked in with her over the next couple of hours. Amazingly she didn't have any noticeable symptoms or issues, but she was still certain that they were coming, and that she wouldn't get any sleep and would feel horrible the next day. Remarkably, none of her worries came true. She slept fine, and woke up feeling great. We were both amazed because any past similar incidents always ended badly for her.

    Suffice it to say that my Mother now keeps a bottle of GliadinX with her all the time...just in case!

    --by Scott Adams

    Many people have asked Celiac.com how they can order this product, so we've included a "Buy Now" link below to order them directly from the manufacturer:

    PayPal - The safer, easier way to pay online!

     

    Quote

     

    12. Treatment of the Extra-Intestinal Manifestations of CD

    ...the only one that is currently on the market is the gluten-specific enzyme, GliadinX (AN-PEP). Unfortunately, it is only capable of detoxifying 0.2 g of gluten or roughly that of 1/8 of a slice of gluten-containing bread. For this reason, it should only be used as an adjunct to the GFD when there are concerns for accidental gluten contamination and in an effort to ameliorate symptoms, not as a replacement for the GFD.

     

     

    Sources: Scientific publications on AN-PEP enzymes:


    1 1


    User Feedback

    Recommended Comments

    Guest Charlene Ratzinger

    Posted

    I bought a bottle of Gliadin X and do the same thing, always take one when I eat out anywhere. So far so good! I would certainly recommend them also!

    Share this comment


    Link to comment
    Share on other sites
    Guest coloradosue

    Posted

    Hey Scott, you said your mother is highly sensitive/allergic to gluten. Are her reactions to contamination like violent vomiting, unable to move, unable to talk, etc., to the point that she would wind up in the ER,? I unfortunately had that happen to me 3 days before this past Christmas. Again! I ask this as I am so leary of anything that sounds too good to be true. I don't go out to eat anymore because of my truly severe reactions to gluten. Hope your Mom continues to be OK!

    Share this comment


    Link to comment
    Share on other sites
    Guest Scott Adams

    Posted

    Hey Scott, you said your mother is highly sensitive/allergic to gluten. Are her reactions to contamination like violent vomiting, unable to move, unable to talk, etc., to the point that she would wind up in the ER,? I unfortunately had that happen to me 3 days before this past Christmas. Again! I ask this as I am so leary of anything that sounds too good to be true. I don't go out to eat anymore because of my truly severe reactions to gluten. Hope your Mom continues to be OK!

    Although she would not need to go to the emergency room (what could the ER do for you for gluten ingestion anyway? Just curious.), she would be unable to leave home for a few days, and would be feeling poorly for longer. If you never eat out and always prepare your own food, you probably don't need this (although there is still some risk, even with products marked "gluten-free.")

    Share this comment


    Link to comment
    Share on other sites
    Guest Michelle

    Posted

    Interesting to see another product that works. I have been doing the same, taking enzymes whenever I have a meal out to ward off a cross contamination reaction, for close to 10 years. I have posted about it on the forums but people poo poo it. However when I go on vacation with my mom and give her the enzymes every meal and force her to order gluten free by the end of the week a disheveled, tired, confused person becomes sparkly, sharp dressing, and greeted me on the last day of the trip by doing deep knee bends. I used to use Gluten Ease but as I got older I switched to Digest Spectrum. Will have to look at trying this one also.

    Share this comment


    Link to comment
    Share on other sites
    Guest KarenD

    Posted

    I am extremely sensitive to gluten. All my medications are guaranteed gluten-free, including OTC's. I recently gave up my beloved sesame seeds! There is never any cross-contamination in our kitchen. For six months I took large amounts of probiotics which were ordered online and cost way too much; they did nothing to help my symptoms. I don't get it; if GliadinX works so well then why can't we take it and eat what we want?!

    Share this comment


    Link to comment
    Share on other sites
    Guest Scott Adams

    Posted

    I am extremely sensitive to gluten. All my medications are guaranteed gluten-free, including OTC's. I recently gave up my beloved sesame seeds! There is never any cross-contamination in our kitchen. For six months I took large amounts of probiotics which were ordered online and cost way too much; they did nothing to help my symptoms. I don't get it; if GliadinX works so well then why can't we take it and eat what we want?!

    This isn't a treatment for celiac disease, although it may be far better than nothing in cases where you may get some contamination.

    Share this comment


    Link to comment
    Share on other sites
    Guest Robert

    Posted

    My most severe gluten symptoms don't appear until days later, then I'm really screwed. How do you know if the supplement worked long term?

    Share this comment


    Link to comment
    Share on other sites
    9 hours ago, Guest Robert said:

    My most severe gluten symptoms don't appear until days later, then I'm really screwed. How do you know if the supplement worked long term?

    Might have to take it several times a day...I found it helps alleviate symptoms, last few gluten exposure taking it have preventing the violent vomiting, gut pain, and motor loss.....but I have still had minor D more of really soft  stools, numbness, and other quirks .....it really lessons symptoms in my experience. it is not a cure but does make accidentally glutening less traumatic. It is not a cure, or a miracle pill but it sure seems to help a bit.

    Share this comment


    Link to comment
    Share on other sites

    I just had the genetic tests for celiac done on the 13th.  I have so many of the symptoms associated with this disorder, that I will be surprised if the test is negative.  The first profile of tests (gliadin, and others were negative, but thats because I stopped eating all gluten.  My gastro doc said it was a mistake to do that, so thats why got the script for the genetic tests.

    Share this comment


    Link to comment
    Share on other sites

    At 64 this going gluten-free is not an easy undertaking, to say the least, but I lost 20 lbs in a three month period, and I wasn't trying to lose weight.  Even if the test comes back negative, I will never consume gluten again, it makes me feel that bad.

    Share this comment


    Link to comment
    Share on other sites
    Guest Pamela

    Posted

    Now that my youngest daughter is on a GFD, she no longer has symptoms, but my oldest still has extreme sensitivity while on a GFD. I always wonder if my younger could be getting gluten and not know it. Although GliadinX helps the symptoms of eating gluten (and that is a daily issue for celiac disease patients), how does it handle the damage gluten does to the intestines?

    Share this comment


    Link to comment
    Share on other sites
    1 hour ago, Guest Pamela said:

    Now that my youngest daughter is on a GFD, she no longer has symptoms, but my oldest still has extreme sensitivity while on a GFD. I always wonder if my younger could be getting gluten and not know it. Although GliadinX helps the symptoms of eating gluten (and that is a daily issue for celiac disease patients), how does it handle the damage gluten does to the intestines?

    Well it breaks done some of the gluten in the stomach before reaching the small intestines. It does not destroy all of it , is it depends on how much is eaten, stomach acidity, when the enzyme is taken, and the time it takes for your stomach to dump to the intestines.
    Basically it will not prevent all damage, it will help reduce it by reducing gluten content. The response and amount depends on the individuals immune system and above circumstances. This is more like a safety pill if you get some CC not for straight eating gluten.
    Best bet is a GFD and a gluten free household, whole foods, certified foods, and no eating out. But keep the glidenX for those odd random acts of life that lead to being CCed. It has helped with CCed gluten free labeled food that Nima found gluten in after I started feeling it, those times produce gets a flour dusting from the open air bakery (absurd but has happened) etc.

    Share this comment


    Link to comment
    Share on other sites


    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • Popular Contributors

  • Who's Online   15 Members, 1 Anonymous, 218 Guests (See full list)

  • Related Articles

    Celiac.com Sponsor: Review
    Gluten-Free SweetLeaf® Stevia Sweetener
    SweetLeaf® Stevia Sweetener is an outstanding choice in place of sugar or any other replacement sweetener. For a variety of reasons, it is far superior to other sweeteners like aspartame, sucralose, saccharin, acesulfame K, or neotame.
    It is also gluten-free and doesn't contain calories, carbohydrates, or any artificial ingredients, and yet it tastes exactly like sugar but does not trigger a glycemic response so it is perfect for people with diabetes.
    SweetLeaf® is available in 35- or 70-packet boxes, or in a shaker jar, and they also produce a liquid stevia version which comes in a variety of flavors.
    For more information, visit www.SweetLeaf.com.
     
     
    Review written by Scott Adams.

    Celiac.com Sponsor: Banner
    GliadinX Breaks Down Gluten in the Gut
    GliadinX is a dietary supplement with the highest concentration of AN-PEP, Prolyl Endopeptidase (Aspergillus Niger), the most effective enzyme proven to break down gluten in the stomach. This high potency enzyme formulation is specifically designed to break down gliadin, and unlike other enzyme formulas that claim to do the same, there is a growing body of research that backs up the effectiveness of GliadinX (see Sources below).
    GliadinX does not prevent and is not a cure for celiac disease, however, extensive scientific research has been conducted at multiple medical centers which has shown that it effectively breaks down gliadin into small, harmless fragments before it can reach the small intestine. GliadinX is perfect for celiacs who still want to eat outside of their home, and not have to worry about cross-contamination, and for those who are gluten sensitive and wish to continue eating gluten.
    For more info visit their site.
    Sources:
    Extra-Intestinal Manifestation of Celiac Disease in Children. Nutrients 2018, 10(6), 755; doi:10.3390/nu10060755 Efficient degradation of gluten by a prolyl endoprotease in a gastrointestinal model Enzymatic gluten detoxification: the proof of the pudding is in the eating! Highly efficient gluten degradation with a newly identified prolyl endoprotease: implications for celiac disease Degradation of gluten in wheat bran and bread drink by means of a proline-specific peptidase

    Celiac.com Sponsor: Review
    Ellyndale Naturals Q Cups™ Savory Garlic & Mushroom with Shiitake Mushrooms & Chives
    I tried a Q Cups™ Savory Garlic & Mushroom for lunch yesterday and was pleasantly surprised. Many of the meals in a cup that I've tried are overpowering in flavor, but not Q Cups™.
    The hearty texture and taste came mostly from the quinoa and shiitake mushrooms. There was a mild hint of seasonings that included chives, garlic, celery, thyme, and bay leaves.
    My overall impression was that in just 5 minutes I could have a healthy, gluten-free meal. Q Cups™ are perfect for a quick lunch at the office, or to take on camping trips or planes.
    Visit their site for more info.

    Celiac.com Sponsor: Review
    GliadinX AN-PEP Enzymes Break Down Gluten in the Gut - A Product Review
    GliadinX is a dietary supplement with the highest concentration of AN-PEP, Prolyl Endopeptidase (Aspergillus Niger), the most effective enzyme proven to break down gluten in the stomach. This high potency enzyme formulation is specifically designed to break down gliadin, and unlike other enzyme formulas that claim to do the same, there is a growing body of research that backs up the effectiveness of GliadinX (see Sources below).
    GliadinX does not prevent and is not a cure for celiac disease, however, extensive scientific research has been conducted at multiple medical centers which has shown that it effectively breaks down gliadin into small, harmless fragments before it can reach the small intestine. GliadinX is perfect for celiacs who still want to eat outside of their home, and not have to worry about cross-contamination, and for those who are gluten sensitive and wish to continue eating gluten.
    Many people have asked Celiac.com how they can order this product, so we've included a "Buy Now" link below to order them directly from the manufacturer:

     
    Sources: Scientific publications on AN-PEP enzymes:
    Extra-Intestinal Manifestation of Celiac Disease in Children. Nutrients 2018, 10(6), 755; doi:10.3390/nu10060755 Efficient degradation of gluten by a prolyl endoprotease in a gastrointestinal model Enzymatic gluten detoxification: the proof of the pudding is in the eating! Highly efficient gluten degradation with a newly identified prolyl endoprotease: implications for celiac disease Degradation of gluten in wheat bran and bread drink by means of a proline-specific peptidase

  • Recent Articles

    Jefferson Adams
    Did You Miss the Gluten-Free Fireworks This Past Fourth of July?
    Celiac.com 08/14/2018 - Occasionally, Celiac.com learns of an amusing gluten-free story after the fact. Such is the case of the “Gluten-Free Fireworks.” 
    We recently learned about a funny little event that happened leading up to Fourth of July celebrations in the town of Springdale in Northwest Arkansas. It seems that a sign advertising "Gluten Free Fireworks" popped up near a fireworks stand on interstate 49 in Springdale. 
    In case you missed the recent dose of Fourth of July humor, in an effort to attract customers and provide a bit of holiday levity, Pinnacle Fireworks put up a sign advertising "gluten-free fireworks.” 
    The small company is owned by Adam Keeley and his father. "A lot of the people that come in want to crack a joke right along with you," Keeley said. "Every now and then, you will get someone that comes in and says so fireworks are supposed to be gluten-free right? Have I been buying fireworks that have gluten? So then I say no, no they are gluten-free. It's just a little fun."
    Keeley said that their stand saw a steady flow of customers in the week leading up to the Fourth. In addition to selling “gluten-free” fireworks, each fireworks package sold by Pinnacle features a QR code. The code can be scanned with a smartphone. The link leads to a video showing what the fireworks look like.
    We at Celiac.com hope you and your family had a safe, enjoyable, and, yes, gluten-free Fourth of July. Stay tuned for more on gluten-free fireworks and other zany, tongue-in-cheek stories.
    Read more at kark.com
     

    Jefferson Adams
    Stress-Related Disorders Associated with Higher Risk for Autoimmune Disease
    Celiac.com 08/13/2018 - It’s not uncommon for people to have psychiatric reactions to stressful life events, and these reactions may trigger some immune dysfunction. Researchers don’t yet know whether such reactions increase overall risk of autoimmune disease.
    Are psychiatric reactions induced by trauma or other life stressors associated with subsequent risk of autoimmune disease? Are stress-related disorders significantly associated with risk of subsequent autoimmune disease?
    A team of researchers recently set out to determine whether there is an association between stress-related disorders and subsequent autoimmune disease. The research team included Huan Song, MD, PhD; Fang Fang, MD, PhD; Gunnar Tomasson, MD, PhD; Filip K. Arnberg, PhD; David Mataix-Cols, PhD; Lorena Fernández de la Cruz, PhD; Catarina Almqvist, MD, PhD; Katja Fall, MD, PhD; Unnur A. Valdimarsdóttir, PhD.
    They are variously affiliated with the Center of Public Health Sciences, Faculty of Medicine, University of Iceland, Reykjavík, Iceland; the Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden; the Department of Epidemiology and Biostatistics, Faculty of Medicine, University of Iceland, Reykjavík, Iceland; the Department of Rheumatology, University Hospital, Reykjavík, Iceland; the Centre for Rheumatology Research, University Hospital, Reykjavík, Iceland; the National Centre for Disaster Psychiatry, Department of Neuroscience, Psychiatry, Uppsala University, Uppsala, Sweden; the Stress Research Institute, Stockholm University, Stockholm, Sweden; the Centre for Psychiatry Research, Department of Clinical Neuroscience, Karolinska Institutet, Stockholm, Sweden; the Stockholm Health Care Services, Stockholm County Council, Stockholm, Sweden; the Astrid Lindgren Children’s Hospital, Karolinska University Hospital, Stockholm, Sweden; the Clinical Epidemiology and Biostatistics, School of Medical Sciences, Örebro University, Örebro, Sweden; the Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden; and the Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, Massachusetts.
    The team conducted a Swedish register-based retrospective cohort study that included 106, 464 patients with stress-related disorders, 1,064 ,640 matched unexposed individuals, and 126 ,652 full siblings to determine whether a clinical diagnosis of stress-related disorders was significantly associated with an increased risk of autoimmune disease.
    The team identified stress-related disorder and autoimmune diseases using the National Patient Register. They used Cox model to estimate hazard ratios (HRs) with 95% CIs of 41 autoimmune diseases beyond 1 year after the diagnosis of stress-related disorders, controlling for multiple risk factors.
    The data showed that being diagnosed with a stress-related disorder, such as post-traumatic stress disorder, acute stress reaction, adjustment disorder, and other stress reactions, was significantly associated with an increased risk of autoimmune disease, compared with matched unexposed individuals. The team is calling for further studies to better understand the associations and the underlying factors.
    Source:
    JAMA. 2018;319(23):2388-2400. doi:10.1001/jama.2018.7028  

    Jefferson Adams
    Gluten-Free Bacon-Wrapped Chicken Breasts
    Celiac.com 08/11/2018 - Need a quick, easy, reliable gluten-free dish that will satisfy everyone and leave the cook with plenty of time to relax? This recipe is sure to do the trick. Best of all, it's super easy. Just grab some chicken breasts, season them, hit them with a sprig of rosemary, wrap some bacon around them, and chuck them on the grill and call it dinner. Okay, you can add some rice and veggies.
    Ingredients:
    4 skinless, boneless chicken breast halves 4 thick slices bacon 4 teaspoons garlic powder 4 small sprigs fresh rosemary salt and pepper to taste Directions:
    Heat an outdoor grill to medium-high heat, and lightly oil the grate.
    Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. 
    Place a rosemary sprig on each chicken breast. 
    Wrap the bacon around the chicken and the rosemary. 
    Hold bacon in place with a toothpick or extra rosemary stem.
    Cook the chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. 
    Keep an eye out for any grill flare ups from the bacon grease. 
    Remove the toothpicks and serve with steamed rice and your favorite vegetables for a winning meal.

    Connie Sarros
    Five-Minute Healthy Breakfasts
    Celiac.com 08/10/2018 - You’ve heard for years that it’s wise to start your day with a healthy breakfast.  Eating food first thing in the morning gets your metabolism revved so you have energy throughout the day.  There’s also the issue of incorporating healthy foods into your first meal of the day.  Ideally, every meal should include fiber and foods from a variety of food groups.  But the reality is that most people don’t have time in the morning to create an involved meal.  You’re busy getting ready for work, packing the kids’ lunches and trying to get everyone out of the door on time.  
    Don’t fret.  The task of preparing a healthy breakfast just got easier.  You can make 5-minute breakfasts and, with a little bit of planning, you can sneak fiber into those meals without spending a lot of extra time with preparation.  An ideal breakfast will include whole grains (from gluten-free cereals, breads, muffins, or uncontaminated oats), a low-fat dairy item (1% milk, low-fat yogurt, or low-fat cheese), and a source of protein (such as peanut butter or eggs).  Adding fruit is a plus.  
    If you can tolerate uncontaminated oats, make a bowl of oatmeal and add a little extra fiber by stirring in chopped walnuts and dried cranberries.  If you like scrambled eggs, toss some fresh spinach (sliced into thin strips), 1 chopped canned artichoke heart, two tablespoons crumbled feta cheese, and a dash of Italian seasoning to the egg as it cooks.  
    If you have time on weekends to make healthy gluten-free pancakes (which  means that you added perhaps flax seed meal or shredded apples or something that qualifies as fiber to the batter), then freeze the pancakes between sheets of wax paper, place them in a freezer bag, and freeze so they’ll be handy on busy weekday mornings.  If you don’t have time to make them prior to need, you can always use commercial frozen gluten-free pancakes.  In a bowl, mix together a few raisins, half of a chopped pear or apple, a few dashes of cinnamon and a couple of tablespoons of chopped walnuts.  Spoon this mixture down the centers of two toasted (or microwaved) pancakes, drizzle each with 1 teaspoon of pancake or maple syrup, then fold in the sides of the pancakes to make two breakfast sandwiches.
    Brown rice is brown because the bran layer is still on the rice, and the bran layer is the part that’s so high in fiber.  White rice is much lower in fiber and has less nutritional value.  Brown rice isn’t just for dinner anymore.  It offers a nice breakfast alternative from traditional hot cereals.  The next time you make brown rice for dinner, make a little extra and save some for breakfast the next morning.  In the A.M., mix the rice (about 1 cup) with a few chopped pecans, a few raisins, 1/2 cup milk, 3 tablespoons pancake syrup, a dash each of vanilla and cinnamon, then microwave the mixture for 1 minute, stirring once after 30 seconds.  Let it sit for 30 seconds to thicken before eating.  Or stir together 1 cup cooked brown rice, 1/4 teaspoon cinnamon, 1/2 navel orange diced, some chopped dates, dried cranberries, and shredded coconut; heat this in the microwave and then top it off with 1/2 cup low-fat vanilla yogurt.
    Just a note about using the microwave—it’s not an exact science.  Different ovens have different power levels so what cooks in 30 seconds in one person’s microwave may take 45 seconds in someone else’s unit.  Unless you want the food to splatter all over the sides of the oven, you’ll need to cover any liquids or soft foods with waxed paper.  
    There will be days when you don’t have time to sit down at the table and enjoy a leisurely breakfast.  On these days, make a “grab-and-go” breakfast that you can take with you.  Gluten-free wraps keep for several weeks in the refrigerator and they make great fill-and-go containers on busy mornings.  Spread a wrap with peanut butter, sprinkle some fortified gluten-free dry cereal on top, then drizzle with a teaspoon of pancake syrup; roll up the wrap and you have the perfect dashboard dining breakfast to eat on the way to work.  Or scramble an egg, spoon it down the center of the wrap, and then top it off with a little salsa and pepper-jack cheese before rolling it up. If you only have three minutes before you have to leave the house, spoon some low-fat cottage cheese into a cup, stir in a dash of cinnamon, top with a little low-fat gluten-free granola or fortified dry gluten-free cereal, sprinkle berries or chopped peaches over the top, grab a spoon, and you’re ready to go!
    Smoothies can be made in literally one minute.  Toss some frozen raspberries into a blender, add a 12-ounce container of low-fat lemon yogurt, a little milk, and two teaspoons of vanilla; blend, then pour the mixture into a large plastic cup.
    If you oversleep, don’t panic.  Have some back-up foods on hand that you can grab and eat en route to work, like a gluten-free protein bar and a banana, or a bag of nuts and dried fruit, or flax seed crackers with a handful of cheese cubes, or toss some gluten-free granola over a container of yogurt and grab a spoon to take along.
    All of the above suggestions can be made in five minutes or less.  Take the time to start your day off with a healthy breakfast—you deserve to do that for yourself and for your family.
    Apple English Muffins by Connie Sarros
    This recipe is from my newly-released book Student’s Vegetarian Cookbook for Dummies.  While this isn’t a gluten-free cookbook, most of the recipes are naturally gluten-free or can very easily be converted to gluten-free.  
    Preparation time:  4 minutes.  Cooking time:  30 seconds.  Yield:  1 serving
    Ingredients:
    1 tablespoon peanut butter  1 gluten-free English muffin, toasted  1/8 large apple, peeled, cored and sliced thin ½ teaspoon butter  ¾ teaspoon brown sugar 1/8 teaspoon cinnamon Directions:
    Spread peanut butter on one toasted English muffin half.  Lay the apple slices on top. In a small microwave safe bowl, heat the butter in the microwave on high for 15 seconds.  Stir in the brown sugar and cinnamon then nuke for another 15 seconds.  Stir until smooth.  (If necessary, pop it back into the microwave until the brown sugar melts).   Drizzle the cinnamon mixture over the apple slices then place the second half of the English muffin on top. Note:  If you’re out of apples, use a pear, ripe peach or nectarine, mango, or even a banana.

    Jefferson Adams
    Can a New Gluten-Free Cricket-Flour Cookbook Turn Americans on to Eating Bugs?
    Celiac.com 08/09/2018 - Whatever one might say about crawfish, shrimp and crustaceans in general, Americans don’t typically eat bugs. Can a former Ralph Lauren marketing executive turn the world on to flour made from crickets?
    Over the last few years, Americans have been presented with a buffet of alternative proteins and meals. Robyn Shapiro’s company, Seek, has created all-purpose, gluten-free, and Paleo blended flours, which can be used cup for cup in any recipe calling for flour. 
    The company, which makes pure cricket powder for smoothies, ice creams, and other liquid-based foods, is now selling cinnamon-almond crunch cricket protein and snack bites. To get the public interested in its cricket protein and cricket flour products, Shapiro has collaborated with famous chefs to create recipes for The Cricket Cookbook. 
    The book’s cast includes La Newyorkina chef Fany Gerson, a Mexico City native known for her cricket sundaes; noted Sioux chef and cookbook author Sean Sherman; and former Noma pastry chef Ghetto Gastro member, Malcolm Livingston, among others.
    Other companies have sought to promote the benefits of insect protein, including Chapul, which makes cricket protein bars and powders, and Exo, which makes dairy- and gluten-free cricket protein bars in flavors like cocoa nut and banana bread. These companies, along with others in the business tend to aim their products at Paleo dieters by promising more protein and no dairy.
    Seek’s chef-focused approach makes it unique. By pairing with noted chefs who already use bugs and bug protein in their cooking, Shapiro is looking to make the public more comfortable and confident in using bugs to cook and bake. So far, the response has been slow, but steady. Seek has already raised nearly $13,000 from 28 backers, well on its way toward its $25,000 goal. 
    Seek’s cricket flours and other products will initially only be available via Kickstarter. If that goes well, the products will be sold on Seek’s website. Early backers will get a discount and a chance for a signed copy of the book. Seek hopes to debut their products nationwide starting in the fall. 
    Could gluten-free cricket flour and the new cookbook be the next big gluten-free Christmas gift? Stay tuned for more on this and other gluten-free stories.
    Source:
    grubstreet.com