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    Classic Pasta Carbonara (Gluten-Free)


    Jefferson Adams

    Whoever thought of combining bacon and eggs with macaroni and cheese has earned a well-deserved place in my annals of culinary greatness. This Italian classic is a staple in my kitchen, and I try to make it at least once a month. It's quick, easy, tasty, and hugely satisfying. It's also easy to scale for larger or smaller groups. I typically use Schar pasta for this dish, but use what you like.


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    Ingredients:
    ½ pound bacon, chopped
    1 tablespoon chopped garlic
    Freshly ground black pepper
    1 pound gluten-free fettucini or spaghetti, cooked al dente
    4 large eggs, beaten
    1 cup grated Peccorino Romano cheese
    ¼ cup butter, soft
    ¼ cup Italian parsley, chopped
    Salt

    Directions:
    Cook bacon in large saute pan on medium heat until crispy. Remove the bacon and drain on paper towels.

    Cook pasta al dente, according to package directions. When done, remove from heat, stir in a bit of butter to prevent sticking and cover.

    In medium bowl beat eggs lightly until creamy and season with salt.

    Pour off all except for 3 tablespoons of bacon fat from saute pan. Add the garlic to pan. Season with black pepper. Saute for 30 seconds. Add cooked pasta to pan with garlic. Add butter and toss until butter melts.

    Remove the pan from the heat and add the eggs and the bacon, and whisk quickly until the eggs thicken, but do not scramble.

    Add the cheese and re-season with salt and pepper. Spoon into serving bowls and garnish with parsley.

    Serves: 4

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    With the recent Salmonella in eggs, I would only recommend using pasteurized eggs for this recipe

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    We need to understand that there are those of us who in addition to trying to live a gluten free lifestyle must also be on a low fat diet. Have you ever heard of coronary artery disease?

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    Guest Jefferson

    Posted

    With the recent Salmonella in eggs, I would only recommend using pasteurized eggs for this recipe

    Since the salmonella has only been found in eggs from major manufacturers, I would recommend local, farm fresh eggs that are pasture-layed and humanely raised. No small, local egg producer has been implicated in salmonella outbreak. Ditto small, raw milk dairies. Ditto organic farms. Nearly every last problem with salmonella and every other pathogenic outbreak in foods has occurred in products from large factory farms. Pasteurization or any other treatments are no guarantee in such conditions. Watch Food, Inc. and you'll maybe see what I mean.

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    This recipe sounds awesome! And yes for those on a low fat diet, I am sure you all can be creative...

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    Guest Jefferson Adams

    Posted

    We need to understand that there are those of us who in addition to trying to live a gluten free lifestyle must also be on a low fat diet. Have you ever heard of coronary artery disease?

    "We" need to understand that fat is not the enemy. My diet is basically a modified Atkins/Paleo diet. Lots of fruits and vegetables, with good amounts of protein and fat. Smaller portions, fresh ingredients, balanced diet. Works for me. As for low fat? "Low fat" is killing America. However, if you must, go make something low fat. Don't whine about a recipe that is clearly meant for other people to enjoy.

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    "We" need to understand that fat is not the enemy. My diet is basically a modified Atkins/Paleo diet. Lots of fruits and vegetables, with good amounts of protein and fat. Smaller portions, fresh ingredients, balanced diet. Works for me. As for low fat? "Low fat" is killing America. However, if you must, go make something low fat. Don't whine about a recipe that is clearly meant for other people to enjoy.

    Good for you. I eat healthy almost 7 days a week every week, sometimes I want something with a little fat in it. I think this sounds delicious and I can't wait to try it out! I appreciate you posting a tasty/gluten free recipe.

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    My girlfriend is wheat, gluten AND dairy intolerant - I'm trying to think of a way I can make this for her as it's her favorite and she's always going on about it. Is there any way to make it do she can enjoy your recipe too?

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    Guest Marie

    Posted

    We need to understand that there are those of us who in addition to trying to live a gluten free lifestyle must also be on a low fat diet. Have you ever heard of coronary artery disease?

    Then don't eat it!

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  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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    Jefferson Adams
    Risotto is a classic Italian starter open to endless variation. Whether you go sweet or savory, a creamy base is a must. Stick with Arborio rice if possible, though most short or medium grain varieties will do in a pinch. The key is not to over-stir as you add the broth—trust the rice! In this recipe, a great balance is born between the salty cheese and zesty, fresh mint.
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    Jefferson Adams
    A good risotto is a thing of beauty, a delight to the palate, and a joy to the stomach. During my travels in Italy a few years back, risotto was one of the dishes that never let me down. I tried risottos of every conceivable type and description. One of my favorites was a mushroom risotto infused with hints of lemon. My efforts to duplicate that particular risotto have culminated in this recipe. Enjoy!
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    6 cups chicken broth
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    3 tablespoons finely chopped chives
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    2 tablespoons fresh Meyer lemon juice
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    Directions:
    In a saucepan, warm the broth over low heat.
    In a medium stock pot or a Dutch oven, warm 2 tablespoons olive oil, over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and liquid, and set aside.
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    Jefferson Adams
    I love polenta in all forms; baked, grilled, and fried are great to serve alongside sauces but a piping hot bowl is classic. Polenta is easily transformed by adding other flavors; strong cheeses hold up well. Warm polenta is a wonderful substitute for mashed potatoes and an Italian staple no gluten-free diet should ever go without.
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    Jefferson Adams
    Celiac.com 11/12/2013 - If you say you're making a really good gluten-free Veal Parmesan or Chicken Parmesan for lunch or dinner, and if you say I am invited, then we are very likely going to be friends, for my heart holds a deep and abiding love those two dishes.
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    Ingredients:
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    Celiac.com 07/19/2018 - Maintaining a gluten-free diet can be an on-going challenge, especially when you factor in all the hidden or obscure gluten that can trip you up. In many cases, foods that are naturally gluten-free end up contain added gluten. Sometimes this can slip by us, and that when the suffering begins. To avoid suffering needlessly, be sure to keep a sharp eye on labels, and beware of added or hidden gluten, even in food labeled gluten-free.  Use Celiac.com's SAFE Gluten-Free Food List and UNSAFE Gluten-free Food List as a guide.
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    Jefferson Adams
    Celiac.com 07/18/2018 - Despite many studies on immune development in children, there still isn’t much good data on how a mother’s diet during pregnancy and infancy influences a child’s immune development.  A team of researchers recently set out to assess whether changes in maternal or infant diet might influence the risk of allergies or autoimmune disease.
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    They are variously associated with the Department of Undiagnosed Celiac Disease More Common in Women and Girls International Health, Johns Hopkins School of Public Health, Baltimore, Maryland, United States of America; the Respiratory Epidemiology, Occupational Medicine and Public Health, National Heart and Lung Institute, Imperial College London, London, United Kingdom; the Section of Paediatrics, Department of Medicine, Imperial College London, London, United Kingdom; the Centre for Statistics in Medicine, University of Oxford, Oxford, United Kingdom; the Division of Epidemiology and Public Health, University of Nottingham, Nottingham, United Kingdom; the Centre of Evidence Based Dermatology, University of Nottingham, Nottingham, United Kingdom; and Stanford University in the USA.
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    They then selected studies, extracted data, and assessed bias risk. They evaluated data using the Grading of Recommendations Assessment, Development and Evaluation (GRADE). They found 260 original studies, covering 964,143 participants, of milk feeding, including 1 intervention trial of breastfeeding promotion, and 173 original studies, covering 542,672 participants, of other maternal or infant dietary exposures, including 80 trials of 26 maternal, 32 infant, or 22 combined interventions. 
    They found a high bias risk in nearly half of the more than 250 milk feeding studies and in about one-quarter of studies of other dietary exposures. Evidence from 19 intervention trials suggests that oral supplementation with probiotics during late pregnancy and lactation may reduce risk of eczema. 44 cases per 1,000; 95% CI 20–64), and 6 trials, suggest that fish oil supplementation during pregnancy and lactation may reduce risk of allergic sensitization to egg. GRADE certainty of these findings was moderate. 
    The team found less evidence, and low GRADE certainty, for claims that breastfeeding reduces eczema risk during infancy, that longer exclusive breastfeeding is associated with reduced type 1 diabetes mellitus, and that probiotics reduce risk of infants developing allergies to cow’s milk. 
    They found no evidence that dietary exposure to other factors, including prebiotic supplements, maternal allergenic food avoidance, and vitamin, mineral, fruit, and vegetable intake, influence risk of allergic or autoimmune disease. 
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    Stay tuned for more on diet during pregnancy and its role in celiac disease.
    Source:
    PLoS Med. 2018 Feb; 15(2): e1002507. doi:  10.1371/journal.pmed.1002507

    Jefferson Adams
    Celiac.com 07/17/2018 - What can fat soluble vitamin levels in newly diagnosed children tell us about celiac disease? A team of researchers recently assessed fat soluble vitamin levels in children diagnosed with newly celiac disease to determine whether vitamin levels needed to be assessed routinely in these patients during diagnosis.
    The researchers evaluated the symptoms of celiac patients in a newly diagnosed pediatric group and evaluated their fat soluble vitamin levels and intestinal biopsies, and then compared their vitamin levels with those of a healthy control group.
    The research team included Yavuz Tokgöz, Semiha Terlemez and Aslıhan Karul. They are variously affiliated with the Department of Pediatric Gastroenterology, Hepatology and Nutrition, the Department of Pediatrics, and the Department of Biochemistry at Adnan Menderes University Medical Faculty in Aydın, Turkey.
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    Source:
    BMC Pediatrics