Vegan Bacon Bits
4 tbsp Coconut Secret Coconut Aminos
4 tbsp Colgin Liquid Smoke
3 tsp Lakanto Maple
1 1/2 tsp Smoked Paprika
1. Preheat oven to 270F
2. Mix well then dump in 7-8 Oz of Let's do Organic Unsweetened Toasted Coconut Flakes make sure to mix and coat well then let set 5-10 mins
3. Place on foil lined baking sheets and turn the oven to 200F and bake 30-35 mins check then turn off oven and leave in there for a hour to dry out.
NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping.
Thrive Market http://thrv.me/gf25
Hey ,I just found out that I have celiac and that I have to go on a gluten free diet. The bad thing about this is that I’m a really picky eater and I’m scared and stressed about how this will effect my life....😩😐😕
I had the following symptoms for 20 years:
asthma, exteme fatigue, dental issues,bloating, gas, metallic taste in my mouth , itching, rash, hot flashes, pale skin, early menopause, numbness, nausea.
It ALL went away after I stopped eating wheat.
No thanks to allergist or derm.
SO it started off and has been very rough these past few weeks.
I kept having issues finding a new car, found one much cheaper and I just have to wait 2 weeks for it.
The Food Truck, working on getting a new LLC corporation filed for the truck then I can apply for offical financing. My initial inquires for financing were ignored or denied as the new venture did not have its own LLC and a bank account yet, and lending to a individual or a different business....well just looks bad on books for that kind of money.
I had a major catering job cancel on me...so looks like I lost out on a $300-600 job I was expecting.....I had already gotten new chaffers, food pans, etc. and invested in the larger crowd also.
I got to admit, if you want a pet and you have Celiac....get a lizard. No really they require calcium, and vitamin D like us, they require a low carb high fat/protein diet with dark leafy green veggies....at least bearded dragons do. I learned so much about food relations thanks to him...like you can not feed them too much spinach or certain greens or they bind with calcium and other nutrients and how high oxilates are bad for them.......DO NOT buy them processed food as most contains gluten. Go with a whole food only diet for your bearded dragon just like you would yourself. ....well almost, they eat crickets, and roaches instead of chicken and beef, .....BUT you can treat them with a tiny bit of eggs every now and then lol...he also loves tiny bits of shrimp.
Money wise....has been such a slump unable to go to farmers markets without a car....I have had some crazy thoughts go though my mind to get money.
The Glutenberg Microbrewery announces that it is voluntarily recalling certain "Glutenberg non-alcoholic" brand beer beverages because of a higher alcohol content than indicated on the package. Only packaging with cans bearing lot code 24606298 and the expiry date of March 29, 2019 are affected by this recall.
Tests on previous batches of "Glutenberg without alcohol" had confirmed that they all contained an alcohol level corresponding to that indicated on the packaging, ie 0.1%. The analyzes of lot 24606298, however, revealed that the latter contained an alcohol content of 3.4%.
"We do not compromise on the products we offer to consumers. We decided to proceed with this voluntary recall because it is important for us that consumers have the right time when they buy our products and can always trust that they are getting exactly the product they have chosen. Corrective measures have already been put in place to validate the alcohol content of this product even more accurately and to prevent this from happening again, "said David Cayer , Chief Executive Officer .
Most of this lot has already been recovered before being sold. All retailers were also contacted to have the product removed from the shelves.
Consumers who have purchased these products can take them back to their retailer for a refund or contact the company at firstname.lastname@example.org.
About the Glutenberg Microbrewery
Glutenberg Microbrewery is a leader in the gluten-free beer segment. Winner of 5 World Beer Cup awards and 21 awards at the Canadian Brewing Awards, she is recognized as the world's best gluten-free microbrewery. Glutenberg Microbrewery's sales reach more than 2,000,000 L per year in 10 Canadian provinces, 26 US states and 8 countries.
Quorn is recalling packs of 2 Gluten Free Burgers because they contain undeclared gluten
which is not mentioned on the label. This means the product is a possible health risk for
anyone with an allergy or intolerance to gluten.
Product: Quorn 2 Gluten Free Burgers
Pack size: 2 pack (227g)
Batch code: 708049
Best Before: 30-Nov-19
No other Quorn products are known to be affected
This product contains gluten making it a possible health risk for anyone with an allergy or intolerance to gluten.
Our advice to consumers:
If you have bought the above product and have an allergy or intolerance to gluten do not eat it. Instead return it to the store from where it was bought for a full refund.
Action taken by the company:
Quorn is recalling the above product from customers and has contacted the relevant allergy support organisations, who will tell their members about the recall. The company has also issued a point-of-sale notice to its customers. These notices explain to customers why the product is being recalled and tell them what to do if they have bought the product. Please see the attached notice.
SO life is a mess, and sink or swim. I had to sell my car last week, the market is slow as all hell recently and 2 of my regular customers for my bakery moved. SO I am shifting my focus to catering and my dream food truck.
I just finished redoing my food manager certifications, setting up contracts for whole sale accounts with companies. Cleaning out and fixing the back of my buildings shop area for a commissionary to park a food truck in.
I am working with Chef Units out of Houston for a truck build....due to the nature of Celiac and UC I am having them special build a food truck from scratch all new equipment and a bathroom that opens to the outside (for obvious reasons). Right now we are in the quoting phase and design plans.
I am seeking grants and help from my local city with this truck, getting a fundraiser up and going, and seeking financing for the truck. I am looking at a 120K...I use about 100k to build the truck, then the other 20k to start the business, pay permits, insurance, LLC fees, outfit the kitchen, and get product to start.
GOD I WISH we had more celiacs here.....I could use some opinions on menu and some help....I would honestly out of paranoia only trust a fellow celiac to work in my truck. Just a personal view...would would anyone else with this disease trust a normal person in a FOOD TRUCK to cook you a 100% safe dish?
Menu in the business plan looks like this Comments please
Mixed veggie stir fry using locally sourced vegetables, and meats with options of carb free noodles or over carb free rice seasoned with a non-soy or wheat sauce from coconut secret in either a teriyaki or garlic base. Also have choices for meat alternatives.
Bun less Burgers, with either Turkey Burgers, or Beef, with the standard burger options of Bacon, Pickles, onions, condiments like Secret Sauce, Ketchup, Mustard. And Diary free cheese like Smoked Gouda, Mozzarella And possible Lettuce Wraps
Pasta with konjac based carb free noodles with homemade thick sauce and served with a side of a nut-based garlic bread or toast from Mikey’s.
Fresh Fries seasoned with blends from Big Axe Spice company and melted cheeses. Thinking making it our own and option to serve with Pizza Sauce.
Breakfast lines will consist of Eggs, Turkey Bacon, Sausage, Low Carb English Muffins from Mikey’s, and Muffins tops from them. We are also thinking of using their grain free tortillas as a Add in Item.
Other options will be considered for limited or menu rotations such as kabobs, steaks, shredded Pork, Baked Fish, breakfast bowls, and grain free pancakes.
We will be doing catering and can be booked for events, I have chafers, food pans, etc. And can do crowds up to 200 (calculated)
Food truck is outfitted with the following by build specs.
15" CharBroiler Grill
36" Countertop Griddle
6 burner 36" Range with 27" oven
15" 40lb deep fryer (should I upgrade to a 21" 70lb?)
24" Salamander Melter (broiler)
48" Three Pan Steam Table
30" 23 cubic foot Freezer
30" 20cubic food Fridge
24" glass front 14cubic food beverage fridge (will have cane sugar cokes, water, zevia soda, and sparkling water)
42" TV with Munu Software
Point of Sale system, cash drawer, credit card reader.
WITH the Above give me other menu ideas for quick (under 6mins) food ideas and menu items that are paleo and grain free.
So I am allergic to corn...in a odd way. Corn starch, corn flour, corn syrup, corn oil will give me blood blister in my mouth and a 99-103F fever. Skin contact will cause a red sunburn looking rash that if not washed will start getting more like poison ivy....
Some derivatives from corn do not bother me, xylitol, erythritol, fibersol, etc.
I used to think citric acid and xantham gum from corn were in this line up as they failed to give me the mouth blisters but apparently it has other effects.
I have been using Daiya cheese in my Paleo catering business, I had someone else contact me with a corn allergy pointing out it contained corn....there is non in the ingredients...I do not eat it because the xantham gum makes me feel a bit nauseated. I emailed Daiya and learned the citric acid and xantham gum are made from corn. I proceeded to force myself to eat 2-3 slices of the cheese a day as a test.....no mouth sores....BUT I did start getting a low grade fever...but it was quite delayed. The late onset of the reaction makes me think the proteins I react to are mostly broken down but still present to be found by my gut. (much like some can have a lesser reaction to gluten removed beers as some of the proteins are broken down)
I have since contacted many companies to find what is what with corn. I have found Miyoko, and Leaf Cuisine Cheeses do not contain corn at all. Kite hill the ricotta, plain, and the dill and chive is safe. Pamela Creamery...the melt cheeses contain corn. So delicious contains cornstarch. Waiting to hear back from Lisanatti, and Tree line.
I found that some condiments I was using from Sir Kingstons the citric acid is sugar can derived but the few with xantham gum are corn but they swear the end product is processed enough that the proteins are not present where it could illicit a allergic reaction.
Primal Kitchen is Corn Free
I am waiting on Organicville to get back to me.
Still waiting a few other companies to come through on these things I will post comments on this on anything else I might find.
I am really pushing catering...I have to. Trouble at the market with a new baker is driving me mad, late onset gluten exposure + her new ideas....it had me suicidal at my purpose and reason for being alive being taken away. Frankly my Saturday sales....used to be $30-120 a saturday, she has come along and started offering "Gluten Free" and refined sugar free baked goods out of her gluten kitchen with, with warnings. And my saturday profits are in the hole with -$20 to a maximum of $26. Most my customers were Fad dieters. She is selling to them and is extremely charismatic, pushing her foods on people giving away samples of both gluten and gluten free foods....she is claiming 40 years experience and that her parents were pastry chefs.
She is over qualified, she also sells arts and crafts, does music and instrument lessons, does cake decorating classes, cooking classes, she just moved here and took over. I was talking with her about sending her celiac customers to me since I can meet the medical gluten free needs (my sole purpose for being alive) and she says....that she has gotten new equipment for doing gluten free dedicated......I mention flour stays airborne for hours...and she says she will cook the gluten free on a different day...well yeah but that flour is going to settle on your gluten free cooking stuff......she is insisting she can do it......crap....I had a melt down when I got home.
My issues.....My brain damage took away my dreams of doing computer programing, my nerve damage took away my love of games, and I can not work controls precise enough now to enjoy or compete on them. This works with cooking as I can cut myself and glue it shut, burn myself and keep going.....
I have autism not much choice but this makes social interactions and promoting a business damn hard, talking to engaging people requires me to constantly tell myself to "look them in eye" "engage them" "try to find common ground" and constantly fight the urges to say what I want. I have to be alone a good part of the day and process things, go over things, and run scenarios in my head. I can not deal with people constantly.
Cooking is all I have left, my dad told me that this disease is a guiding light to show me what to do with my life...I started baking to give myself purpose when I was previously running a bucket list. THIS IS MY LIFE. My only reason to be alive is to cook, bake, and help people on these forums. Other wise I am a burden to my family...they have to pay for my medical expenses and rent. HELL the only thing keeping me from stupid things is 1. I have a lizard that needs me to keep it. 2. My insurance on my life has a suicide clause in effect. 3. The forums where I am needed to help people.
I took all my savings...even for my planned surgery to remove the infected abscess in my upper jaw...and used it to invest in catering pans, fuel, utensils etc......frack if the infection kills me at least life insurance will still pay out, I need a reason to live. I am lining up catering contracts with a church and my highschool class reunion.....hoping to get a investor for that food truck....hell might try asking on reddit lol.
Life otherwise is quite uneventful and my mind is swamped with trying to fix these issues at hand....I can not think of anything else other then finding my purpose in life. I wrote up a letter explaining my situation for the other baker......I think I will email it to her...it was emotional and pointing out that despite her good intentions she is a very negative influence to my life and well being.....
Southern Keto Coleslaw (Sweet with a tang)
2lb shredded cabbage
70g grated carrot (5 baby carrots)
1/4 medium onion sliced thin strip (Mandolin cutter on the shallow setting is perfect for this)
220g (about a heaping 3/4 cup) mayo
3 tbsp (45g) Apple Cider Vinegar
2 tbsp Mustard
2-6tbsp Swerve (or other erythritol like pyure, truvia adjust to taste)
Combine and mix mayo, mustard, sweeteners, vinegar then add in the rest mixing til well combined. (I like putting on gloves and using a claw and twist like working burger) Let it set overnight, if it needs more tang or sweetener then add to adjust. I find it best served with a few cracks of black pepper.
Extra 25% off your first order with Thrive Market http://thrv.me/gf25
Bit inspired by a few of our members and limitations I decided to combo and modify a few recipes to make this one without garlic, or onion in the base cakes.
3 6oz cans Salmon drained, crumbled
2 tbsp Fresh Dill minced fine (6 grams)
4 Eggs whisked (Room Temperature)
1/4 cup (28g) Coconut Flour
1/4 cup (20g) shredded Unsweetened Shredded Coconut
1/2 tsp Baking Powder
1/4 cup (60g) Unrefined Coconut oil (Melted)
Black Pepper and Salt to taste (I omit salt)
2 tbsp coconut oil to fry them in
1. Whisk together your coconut flour, baking powder, shredded coconut, black pepper salt,
2. In another bowl mix your whisked eggs, coconut oil, salmon, and dill combining thoroughly with your hands or a spatula
3. Combine both bowls and mix well working like a meat loaf by hand.
4. Put in the fridge to set up for 30-60 mins,
5. Form into patties cooking 1-2 mins each side on medium heat adding more oil as needed between batches.
These pair well with ranch, ketchup, or dill sauce. I can provide recipes for sauces if needed
NOTE on this recipe you can change the cilantro, lime, garlic, for any simmering sauce base, BBQ, teriyaki, harissa etc. 1/2 cup or so worth.
Cilantro Lime Pork Chops
Pork Chops a lean and finicky meat, being lean they dry out easy. This cooking method of searing then oven baking, followed by simmering in sauce, helps keep them moist.
4-5 boneless pork chops thin
1 tbsp oil for the pan
1/2 cup chopped cilantro
2 large limes (zest and juice)
2 minced garlic cloves
2tbsp butter flavored coconut oil (Nutiva)
Cast iron skillet
1. Preheat oven to 400
2. Oil pan and cook the chops 1min each side over medium heat til lightly browned. Transfer to plate to sit.
3. In a small food processor pulse the, cilantro, oil, garlic, lime zest, juice.
4. Place pork chops back in the skillet and place in the oven for 6-7 mins (tip sheet of foil loose over top for splatter reduction.
5. Move skillet to stove pour in cilantro sauce, setting juices and stir around over medium heat for about a min or two.
Pairs well with salsa, guacamole, salads.
Well I made a amazing discovery about my olive allergy....its not olives.
I got some olive oil on 2 occasions in the past year, that upon putting it on my finger and licking it my mouth goes numb and my cheeks, tongue and throat swell followed by vomiting.
I have had some vegan cheese, and some sauces with "olive oil" that doe not do this.
I recently got some really high end olive oil with truffle oils in it.....no reaction, I can swish it even and NO reaction.....I think they are cutting the cheaper olive oiles with like some form for corn or other oil? Odd as corn normally forms blood blisters or a rash....wondering if different chains in the oil protein wise? Maybe something else? Who knows.
I must admit sales suck recently, NO baked goods sold in 2 weeks. My catering has died down, heck we had to THROW away ribeyes this week because no one would order them even on special discounts. Artisan blends of almond butters have cut back, seems the only thing selling is our vegan ice cream at least to some degree.
I DO have big money jobs booked for later in the year.....but for now I am struggling to get by.
I have been trying to get my dad a motorcycle for his birthday coming up, being broke and no income, I decided to sell some assets. I have 2 guns that I had gotten 1 as a gift and one to go hunting with my dad (he no longer can). I have had the worst luck trying to sell them or trade them.......even listing $300 below msrp.
OH and I no longer will tell people "I have Celiac Disease" when describing why I am gluten free or why I sell gluten free baked goods. I found the term "Disease" kills the whole subject. Instead I tell people "I have have a GENETIC CONDITION, that will not let me eat wheat or gluten" and my immune system reacts to it attacking my organs. This seems to smooth over better then a "Disease" which scares off people
Some people ask what I use for breading that is gluten and grain free. Here are my top 3
1bag of chips (I use https://eatprotes.com/products/chips as they are low carb the Zesty Nacho, BBQ, Chili & Lime and even the Toasted Coconut all have their own niche in breading foods)
1 cup Coconut Flour
2 cup almond or coconut milk
Meat, shrimp, Or even Vegan cheese cut into sticks
4 Bowls/bowl plates for the line
1. Put your chips in a food processor and pules til crumbed Put this in a bowl
2. Now prep your other bowls 1 with whisked eggs, 1 with the coconut flour, 1 with the milk,
3. Dip the item to be breaded in the milk, then dredge in the coconut flour, dip in eggs, then roll in the crumbed chips
4. Cook either deep fry, air fry, or bake in a oven to crisp/cook. (Oven 400-425F 15-20mins depending on item)
5. BONUS when done combine the leftovers from the bowls add in some some more milk if you need....you got hush puppies that are great fried in a bit of coconut oil.
Heavy Coconut breading (Fryer/Deep skillet and refined coconut oil fry)
This is perfect for cutting chicken into nuggets, fish nuggets, shrimp etc. Small pieces
5 tbsp (35g) coconut flour
1/2 tsp baking powder
salt&Pepper to taste
2 tsp seasoning of choice (try http://bigaxespice.com/shop.html here, choose the blend for your dish)
1 cup unsweetened shredded coconut (This can be skipped and just use the batter, I like the extra through with seafood)
1. Heat your oil to 325F
2. Whisk your eggs in a bowl
3. Now add in your coconut flour, baking powder, seasoning, salt & pepper, mix until smooth
4. In another bowl put your coconut flakes
5. Dip your food in the batter and mold it onto the item, roll in optional coconut flakes. dropping into the oil after
6. Flip once when the underside is golden, most foods will float up when done.
I found these store bought nut based breading crumbs by https://nutcrumbs.com/collections/all that work great with everything. Choose your flavor and go,
1/4cup of almond milk"
1-2 cups of the crumbs
1. Mix your eggs and milk in one bowl, and dump the crumbs in another
2. Dip your prepared meat, veggies (cauliflower, zucchini etc) in the egg mix then dredge in the crumbs
3. Cook how ever you want, baked, fried, etc use like you would in any recipe you have for gluten breading or panko.
Here is a nice flavorful Jambalaya from my Paleo based catering,
1 tablespoon oil
1 chopped onion
1 chopped red bell pepper
1 tablespoon minced garlic
12 ounces andouille sausage, sliced (Aidells is Gluten Free and found in most walmarts)
2 package Miracle Rice
1 tablespoon Cajun seasoning like Big Axe Spice No Salt Black'N Jack
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
3-4 cups Pacific Chicken Bone Broth
1 tablespoon tomato paste
1 (14.5-ounce) can no salt-added diced tomatoes, undrained
3/4 pound peeled and deveined medium shrimp 2 (Frozen pre cooked works great, or 12oz of Canned Crab or chopped up surumi)
2 tablespoons chopped fresh parsley to finish (Optional)
1. Prepare and pan dry the Miracle rice as instruction set aside in a bowl
2. Add the first 5 ingredients and stir cooking til vegetables are tender 5-7mins
3. Add in the Miracle rice, paprika, pepper, oregano, thyme, onion and garlic powder stir well cook another 2 mins
4. Then pour in the chicken broth, water, tomato paste, can of tomatoes stir well. Bring to boil, cover and reduce to low heat and simmer for 20mins
5. Add in your Shrimp/Crab, and Cajun Seasoning stir in and cover for another 5mins(I found I could sub a can of crab meat, or surumi)
6. Remove from heat let stand for another 5-10 mins then stir in the parsley and serve.
Extra 25% off your first order with Thrive Market http://thrv.me/gf25
Another almond Butter recipe,
Almond Butter Fudge
1 cup (240g) Almond Butter (The 8oz tub of my Artisan Blends works great for this)
1 cup (240g, Coconut Oil
1/4 cup (60g) Coconut milk (Canned)
1 tsp Vanilla or extract of choice
Stevia to taste, or a bit of maple syrup (Lakanto Sugar free can work)
1. Melt Almond Butter and coconut oil together
2. In a food processor or blender mix everything together.
3. Pour into muffin tins, or baking pan and refrigerate for 2-3 hours for it to set.
Few issues at the market with another baker showing trying to sell gluten free, she also does gluten foods in the same kitchen so I ended up in big debate. She has Made in a kitchen that handles gluten, wheat on all her stuff...but since she showed up my sales have dropped by half. Leading to even more stressful life. LOL my only purpose for living is cooking for others that require gluten free and helping out on this site.....like that is my primary drive in life aside from body building.
Redid the menu for my bakery, I started a dedicated paleo cooking page and trying to get more jobs in my chef area.....fracked up part is I had a cancellation on a pork stir fry...and been stuck with the ingredients for 3 days now no one even taking up on the offer for a free meal.....from a chef perspective this is the BIGGEST hit to my self esteem and confidence in my cooking.....makes you extremely depressed.
Family should be helping me to pay for this surgery for my tooth in September, so I need to hold out til then with this dang infection. thing has the most random flares.
Months of working on getting 2 out of the 3 freezers got to work without any issues.....I have a bit under $1000 invested in them...not bad considering their prices are $1200-$2000 each new...just a tad depressing to have to keep working on them.
Dairy Free ice cream catering should be starting soon at the market as soon as I can afford that dang health permit for that part of the venture.
I have discovered a few odd things with my gut recently,
1. I have a Slight allergy to olives still, I tried some olive oil and had light tightness in the throat, numbing of the mouth.
2. THIS one is odd, Caffeinated coffee flares my UC slightly.....De Caf does not bother it...then I tried caffeine pills...no probably SO the assumption is that perhaps the unwashed plain coffee has more acids? Decaf normally goes through a soak or wash and I am thinking this neutralizes something that is setting off my UC. Regardless I am happy that I can still have my coffee and caffeine
Now if only I had more balance to my life REALLY annoying with money issues as of late.....stuff I do to get by is slowly getting to me.
Hi. I'm Celiac and ex-Forester and considering starting a touring company specialising in safe and fun travel for Celiacs. This would be exclusively in beautiful South Africa, Western Cape (home of Cape Town, Table Mountain, big 5 game reserves, beautiful beaches, the garden route and so much more). I'm planning to open in about a year and just want to find out if there would be interested in such a concept as I am only in the research stage at this time? If you would be interested, please also state your country for research purposes. Thank you in advance.
Why You Should Listen to Your Girlfriends (AKA “I Told You Something Was Wrong With Me”)
Nearly five years of health-related nonsense left me depressed, anxious, over-tired, over-weight, and feeling defeated. Until I shared a glass (or two) with my girlfriends and they insisted that I not give up. I didn’t. And that’s how I finally found out what was actually wrong.
It was one of those four thousand snowy days in New Jersey, where the kids were off from school for the second day in a row and I was getting some serious cabin fever. The roads were still a mess and too icy to go anywhere, but I needed company. “Cabin Fever Cocktails?” I texted my neighborhood girlfriends, all in walking distance of my front door. “OMG YES” they texted back, and at 5 p.m. on the dot, my winter emotional rescue team walked in. My grandmother used to have a cake in the kitchen for anyone who might stop by and share a cup of coffee. I, apparently, always have bubblies on hand, and we popped open a couple bottles and sat around with our feet tucked and caught up with life. Maybe it was the cozy fire, maybe it was too much self-reflection after 48 hours of being cooped up, maybe it was just the vibe of the room of supportive and caring people, but I finally confessed to my (skinny, fit and fabulous) friends how frustrated I was that I was having such a hard time losing weight, and feeling crummy in general.
Weight has been an up and down thing for me my whole life. Puberty and middle school was an awesome time of growing sideways first, then sprouting taller and leaner. College freshman fifteen, up, down. Pregnancy did not make me a baby-bump glowing human – I gained just as much weight in my butt as I did in my belly. I used to say it was nature’s way of making sure I wouldn’t tip over. Baby weight on, baby weight off. Up. Down. By the time the pounds had started creeping on in my late thirties, I blamed age and a lack of time to exercise, and decided to make some lifestyle changes, really try and take care of myself once and for all. Then I tried some fun anti-anxiety meds, which packed on 50 pounds in six months. I wasn’t anxious - because I was a zombie. I stopped the meds but couldn’t get rid of the pounds. For the last two years I had been really trying, seriously trying, to little avail.
“I just feel like I’m stuck – like if the answer really is that it’s just that hard to lose weight when you’re older I get it, but this is ridiculous,” I told the ladies. “What have you been doing?” they asked, wanting to listen, wanting to understand, the way good girlfriends do. I explained how I had joined a gym in the fall, and had been seeing a trainer three times a week for an hour at a time, and was on the Peloton bike one or two times in addition to that. I explained how I had joined a meal delivery service and was eating 1300 calories a day. How I read an article that said sleep was important for weight loss so I was maniacal about sleep health and sleep hygiene and was getting eight hours a night and had started using essential oils so I would have better sleep and despite all of this, I hadn’t seen a difference on the scale.
“That’s not normal.”
“You’re working too hard for there not to be success.”
I’d never been so glad to have other people tell me there was something wrong with me. That’s how I’d been feeling too. A couple of years of raised eyebrows, and a serious six months of WTF?
They asked me more questions. Was I seriously not sweating sitting so close to the fire? Nope. I was usually chilly. My feet were always cold. I wore socks to bed every night. I had rosacea that started in the fall as well – my whole life I’d always had great skin and now this was a new awful WTF thing. They asked about my poop, periods, pimples, all the good things that good girlfriends want to know.
“That’s too many things. I think it’s auto-immune,” Marni said. Amy agreed. “Could be thyroid. You know that stuff runs in threes too, right? You could have a bunch of things going on at the same time.” Mandy nodded. “Your body is acting like it’s starving to death, it’s holding on to every ounce of fat it can.” “You’re working so hard, there should be results with all that work!” Chris exclaimed. “Go see my doctor,” said Kristen, “he’s a functional medicine doctor. He’s like a detective. He doesn’t take insurance but he’s worth it.” And then we drank some more champagne and complained about our kids and families and parents and spouses and dogs. And I felt so much better, because of all of it.
I decided to go see my primary doctor again. She’s a general practioner, and I’ve always liked her. Plus, she takes insurance, so for $25 maybe I could get her to order me a blood test to check my thyroid and I could find out what was wrong and get a magic thyroid pill and be skinny. Right, skinny and healthy. But really what I was focused on was wanting to be skinny again instead of feeling like I was trapped in a fat suit. Dr. M saw me the next day. She came in and was friendly and curious why I was there. I’m either super healthy, or super not healthy. I won’t need to talk to a doctor for three years and then I’ll get bronchitis and cough and break a rib. Or get bitten by a neighbor’s dog that leaves teeth marks around my arm and requires a tetanus booster, just to be safe. You know, fun stuff like that.
I explained why I was there. How frustrated I was that I wasn’t losing weight, and that I’d been anxious and depressed and exhausted and generally having a hard time.
“What are you eating?” she asked. And I explained about the meal delivery plan and how I’d been following it for six months and wasn’t having success.
“Are you really only eating 1300 calories a day?” Dr. M asked me. “Well, mostly,” I said. “If I get really hungry I might eat an apple or some almonds,” I confessed. Dr. M nodded. “Yup. That’s your problem. An apple is too much. You should never eat a whole apple. A THIRD of an apple. That’s a snack,” she told me. “Look at me,” she said, and I did. She might be four foot eleven and I doubt she weighs triple digits. She’s super cute and super little. “I eat nothing – that’s how I stay looking like this.”
I bit my tongue. I think my skeleton (or left boob) might weigh more than her full corporal form. “Do you really think that a whole apple instead of a third of an apple is my problem though? My girlfriends suggested I might have a thyroid issue?” She started writing out a blood work form. “We can test you for thyroid. You only need Free T4, I don’t need to test you for T3.” I tried to remember what Amy had said about the full panel of thyroid testing, but I was feeling fat and badly about my existence and all of a sudden lost my ability to ask questions or advocate for myself. In the six minutes Dr. M had spent with me in the exam room I went from thinking about my written list of symptoms to wondering if I could survive on a third of a piece of fruit. She handed me the lab form. “If you want to talk to me about a gastric sleeve we can have that conversation. I’m not against that,” and she walked out of the room.
A gastric sleeve?
OMG. Was everyone looking at me and thinking “Jesus, she needs to get her stomach stapled, what is her problem?” and I was thinking I was fat, but like in a just a little fat kind of way? I thought about my half-hearted joke that I needed fatter friends, like Chubby Checkers, how I went to Disney World and felt skinny and was so glad I wasn’t on a jazzy scooter. Was I one giant turkey leg and a big gulp away from needing electric transport to roll my fat ass through life?
I had my blood drawn at the lime green lab of lost souls down the hall and walked outside. I called my sister from the car.
“I need to ask you something and I need you to be completely honest with me. Because if you are lying to me you are not helping me and I need the truth from you right now,” I started out, not even saying hello.
“Okay…..” she said. “I can do that.”
“Do I need gastric bypass? Are you all looking at me and talking about how morbidly obese I am and not telling me? Because I just saw my doctor…” and I spilled my guts on the whole thing. My sister was furious. “If you tell me where she lives, I will egg her house,” she said. “She didn’t listen to you. She isn’t trying to help you. She’s blaming you. This is not what you need. Go to another doctor.”
So I did. I called Kristen’s doctor who didn’t take insurance. I had my first test results from Dr. M by the time I went to see him. Thyroid T4 or whatever was normal. No further follow up requested. I wondered if there were giant GMO apples I could buy.
I told Dr. Z “I was on the phone with my sister this morning on my way here and she was glad I was coming to talk to you. She said she didn’t want to sound mean but that I’m kind of a bit of a mess right now.” Dr. Z smiled. “What does your sister want me to know about you?” And I went through my story again. Dr. Z listened and asked questions. For an HOUR. We talked about how I’m tired ALL THE TIME. We talked about my weight gain and inability to lose pounds, my restrictive calories, working out with a trainer (who also said I should see a doctor and get my blood checked, because even SHE thought I should be more successful than was my reality), we talked about my depression, anxiety, rosacea skin, my tendency to complain and then make jokes, my blog, my kids, my dogs, my parents and my childhood, my vitamins, my husband and marriage, and how I love to travel. After an hour, Dr. Z asked if he could do an exam, and then we talked again. We did a fasting blood draw and he explained that the last test I had wasn’t “as complete” as what he would be ordering. “I can’t tell you much right now,” he said, “we’ll need to see what’s going on with the blood work, but I think something is definitely out of balance. We’ll get you back on that path where you want to be.”
Dr. Z emailed me the blood work results a couple weeks later. The first test packet came from my typical lab of despair and had a bunch of the usual stuff, some I recognized. Others I did not. I did recognize that my once-perfect cholesterol was no longer perfect. I sent my mom a text thanking her for our crummy family DNA. I am snarky that way. Thankfully my mom puts up with me. Then I read the second test packet, something called a “Custom NutriQuant Panel” and read the first item, Arsenic. It was high, like out of range high. I called my sister. Obviously I was being poisoned by my husband and someone needed to know, so when I wound up dead the police would be pointed in the right direction. “I don’t think that’s how he’d kill you,” my sister told me. “I think he’d find something more modern. Arsenic is so old-fashioned. Unless he’s a time traveler, I don’t think that’s it.” My sister can be so logical. She didn’t argue that my husband wouldn’t kill me. She just thought he would find a more efficient and modern way to do it. “What’s the rest of the test say?” she asked. “I don’t know.” I said. “There’s stuff all over the place. I’m supposed to call the doctor.” “And you called me instead?” my sister asked. “Cool. Go call the doctor.”
So I called Dr. Z. “Which page do you have in front of you?” he asked. “Arsenic!” I declared. “I already told my sister my husband is trying to kill me,” I explained to him. “Mm, well that might be true, but, I wouldn’t worry too much about the arsenic. It could be that you eat a lot of rice or had some fish with some higher arsenic levels. It’s not worth worrying about that but we can retest it again just to check if that would make you feel better.” I sniffed. I was glad everyone was taking my husband potentially poisoning me seriously. We talked about my Vitamin B12 being low, my Vitamin D being low, even a weird level for Copper was low. I didn’t even know the body needed Copper. Was I going to turn green like the Statue of Liberty? “I’m so confused,” I said. “I take a multi vitamin every day with 1667% of Vitamin B12. And for Vitamin D I take 4000IU every morning. How on earth am I still so low?” And Dr. Z told me. “All of these things are probably testing low because your body isn’t able to absorb them. If you turn the page you’ll see you tested positive for Celiacs. You’re malnourished in several areas.”
Celiacs? Malnourished? This was a cosmic joke. Why couldn’t I get skinny person Celiacs? How on earth did I get fat from being malnourished?
I had been so fixated on my arsenic poisoning that I hadn’t bothered to look up most of the other stuff on the test. I had been tested for Celiacs ten years ago when my daughter was first diagnosed with it. I was negative then. I was positive now. Was the test ten years ago wrong? Apparently the negative tests are only correct 71% of the time. Or had the Celiacs just turned on at some point in the last few years? I have no way of knowing. Part of fun and funky thing about autoimmune diseases like Celiacs is that they can activate at any point in life. Katie and I had zero similarities in terms of symptoms. She was nearly two when she was diagnosed, and her pediatrician suggested that we test her because Katie had fallen off the growth chart. She was tiny, hovering near that “failure to thrive” mark. Within 6 months of a gluten-free diet, Katie was growing and thriving and her blood work was back to perfect. All the blood testing helped lay the foundation for her fear of needles, but that’s another story.
My symptoms were different, but apparently not atypical at all. The unfortunate thing is that most doctors think of a “celiac look”, and test people who are really skinny and little. But, according to research, a full 39% of celiac patients are overweight, with 30% actually obese. Malnourished vitamin and mineral-deprived bodies become super efficient at holding on to excess fat. They can get a gastric sleeve, eat a third of an apple a day, and their body will still recognize malnourishment as starvation. I’m convinced that undiagnosed Celiacs is part of the obesity problem in America. Yes, there are some facts and studies that support that. Mostly I just think these things in my own head and have little actual medical knowledge, but I’m totally ok with that.
At the end of the day, I will miss good New York / Northern New Jersey bagels, croissants and crusty bread in Paris, and Carvel ice cream crunchies. But I will not miss my body attacking itself, holding onto excess weight, and feeling exhausted all the time because I can’t maintain needed vitamin and mineral levels. I want my body back in balance, and I want to feel good again. Is a celiacs diagnosis going to cure all my life problems? Maybe. Maybe not. I still have that whole arsenic poisoning thing to obsess about. I’m really good at obsessing in general. Thankfully my girlfriends listened to my troubles and pushed me in the right direction. What we all need is to make sure we are speaking up and pushing for ourselves too. Onwards.
Are you like me? Do you think you have every disease you read about? Here’s some info on Celiacs disease, the extensive blood work you might want to consider, and the link to a great card set called “Fifty Things that Might Kill You”. Because why not?
Facts, Figures, and Fantastical Ideas:
What the heck is gluten? A protein found in Wheat, Oats, Rye, Malt and Barley. Not the kind of good energy protein you find in eggs and meat and things. Just some weird science protein that makes everyone confused. Technically oats do not have gluten in them, but most farmers growing oats rotate the crop with wheat, and the gluten leaches out into the soil, and then when you plant the oats the gluten gets absorbed into the oats. You can find gluten-free oats in the store because those farmers are following gluten-free farming practices. Tuck that away for your trivia night evening.
Celiacs Disease is not an allergy. It’s an auto-immune disease. Essentially it’s your body reacting to the presence of gluten in a way that creates an attack on your own self. Your intestines have these cute little villi that are like little fingers or tentacles reaching out to absorb nutrients. In Celiacs, the gluten makes the body think it’s under attack and the immune system kills off the villi. So no more nutrient absorption, and the body becomes malnourished. That’s what the blood test looks for – antibodies in your blood which indicates your immune system is in attack formation. There are three separate tests you need to diagnose celiac (and yes, you need all three, not just one) – Tissue Transglutam AB IGA, Gliadin Deamidated AB, IGA, and Gliadin Deamidated AB, IGG. You see why I didn’t notice I had Celiacs. None of those say Celiacs. Arsenic is way more fun to talk about.
Celiacs can make people react in so many different ways that there isn’t really a “typical” symptoms list that would make you want to go get tested. I just think every human should be tested anyway. Like a CBC, cholesterol check. Just do it. A healthy gut is too important not to take care of. Did you know that 80% of your immune system is in your gut? So if your gut is sick then you’re just going to feel rotten. Maybe we’re not all sleep deprived because of long commutes and screen time. Maybe we all have celiacs. Maybe celiacs is the magic answer for everything. I wonder if Harry Potter has a spell for that? “Reparo My Gut!”
In Italy, they simply test every child at age 5. That’s your baseline. And then you can get tested again later to see if you have a change. Or if you’re already Celiac as a kid you know to make changes (a strict gluten-free diet) and you get healthy early in life.
I also think this Custom NutriQuant Panel was wicked important. We can all take vitamins, but how do we know if our body is absorbing them if we aren’t checking? Think about this. I was taking 1667% of Vitamin B12 thru my multivitamin EVERY DAY. And it was going right thru my body like it was water. While my body is repairing I’m taking B12 as a dissolvable tablet under my tongue so it goes directly into my blood stream instead of needing to be absorbed through my gut. Cuz apparently my gut isn’t working all that well.
It can take six months for my body to heal while doing this whole gluten free diet thing. As little as one eighth of a teaspoon can be enough to set an immune system into attack mode. There’s no cheating. Or mistakes. Which makes this part really fun:
Food companies do not need to indicate if their product has gluten in it. The allergy people are much better organized with the lobbyists on this front. The eight major allergens (fish, shellfish, peanuts, treenuts, eggs, milk, soy, wheat) are required to be listed on packaging. Gluten can be hidden in the ingredients – in things like “natural and artificial flavoring” - and when I have called company customer service hotlines (places like Dannon yogurt) to ask them if there is any hidden gluten I was told “the ingredients are proprietary information” (and I never bought a Dannon product again).
Yes, there is a ton of gluten free options in the grocery store. Some of them actually taste good. Most are in the meh category.
Gluten can hide in things like soy sauce, rice krispies (because malt flavoring is cheaper than sugar), toothpaste, medications, and envelope glue. Remember that episode of Seinfeld where Susan died from licking envelopes? Again, celiacs might be the answer to all the world’s problems.
Celiacs is not something you grow out of. It’s a disease you have forever (until they find a cure). The only way to live a healthy life is to be completely 100% gluten free all the time. With all the choices of other things I could have, I’ll take this one, thank you very much.
First off, I am not depressed or suicidal just have a messed up perspective.
I have enjoyed life for awhile recently without worry, and stress. I have this perspective, I have a infection that is getting worse, drugs do not stop it, and I can not get surgery due to money. So I life life to the best trying to bucket list on a budget knowing I could die any day when it spreads to lymph or blood and reaches my brain or heart. I die naturally life insurance will pay my funeral, my will ensures that those close benefit from my belongings, my funeral is planned out wonderfully in it, and I will no longer stress my family with having to pay up for my living expenses. I just feel more freedom with the whole "I am going to die soon what does it matter" perspective and live life trying not to think of how I will feed myself next month, or what the market will be like, etc.
Life summary, bakery has sucked recently, local stores carry gluten free goods, and price wise I can not beat, only 2-3 customers will pay premium for my fresh baked goods. My food, supplement, and living expenses exceed disability and bakery income by $200-400 a month. My family is helping but I am a burden, but try to help out where I can. I have Ulcerative Colitis...look up the long term aspects for that ....yeah.
My diet is very limited, I have to eat blended liquid soft meals 2 times a day, only one semi solid meal. I love cooking for others and catering at just above my cost....I look forward to doing it gluten, corn, dairy, grain free....because I can put some to the side like meats,...and chew it and taste it making sure it is right before having to spit it in the trash knowing I can not digest it or the spices will flare my UC.
My whole food truck dream, well we now have 2 other food truck here in town....non gluten free but they would still limit customers and I can not compete locally price wise...but oh well I can not find a investor, I am broke, no credit......yeah.
My most enjoyable thing every day is helping people here on these forums, like literally it is so great knowing I at least can still help people and serve a use to society. Also I enjoy creating flavors with extracts everyday and looking forward to food holidays.
Social Anxiety and Introverted nature have gotten worse....like I require headphones to leave my safe bubble, and I have to be alone in my house for extended amounts of time to recharge. Time limit outside my home is like 4-6 hours before I start feeling anxious/cornered.
I am torn in life, I can sell some stuff and assets I have, and go 3 ways. I have one shot this year at this and have to make the choice.
1. I can fix this tooth...have miserable days without that live life for the moment knowing I will not die soon but later for autoimmune complications or random anaphylactic shock, budgeting with money slowly driving my family into the ground.
2. I can buy a motor cycle and share it with my dad, and knock one off the bucket list. Gain feeling of freedom, and save on gas money for grocery store runs.
3. I can buy some catering equipment and try to further my business in a semi futile manner and see if I can get investors for the truck showing off my skills. Perhaps flip my life?
People sometimes ask what they can do with my Artisan almond butter. I came up with a pie recipe that can be used in any of my crust or your own. Depending on the type of almond butter you use you can get different flavors. Pictures are my Cheese Cake Almond Butter with Chopped Pecans, This is actually Sugar free and Keto with my Pastry Crust.
1x 4oz tub of "Name Omitted to avoid self promotion" Almond Butter (Might try with normal Almond Butter not as epic but should work)
2x Large Eggs, ROOM TEMP
48g (1/4 cup) Erythritol like Truvia/Pyure
1 tsp Vanilla
1/2 Cup Lakanto Sugar Free Maple or Maple of Choice
2 tbsp Nutiva Butter Flavored Coconut oil
1 Cup Filling (Chopped Pecans, Walnuts, Cookies)
1. Preheat Oven to 350F
2. Mix all ingredients but the filling, then fold in the 1 cup of add ins
3. Pour into your pie crust and bake for 50mins
I have created a pie crust before with almond flour, but it was more of a gram cracker. This time playing with one of my favorites, coconut flour, I have created more pastry like crust.
98g (3/4 cup) Coconut flour (Nutiva Organic is the best for this)
48g (1/4 cup) Erythritol like truvia, pyure, or now foods blend avoid swerve for this as granular worked best
1/2 tsp salt
1 tsp vanilla
7tbsp Nutiva Butter Flavored coconut oil melted.
2 large eggs room temperature (must leave out to get to room temperature or the oil will harden.
1. Preheat oven to 350F and lightly oil a pie pan
2. Mix dry ingrdients in a bowl
3. Combine eggs and liquid ingredients in other bowl and mix well then pour into the dry and mix well
4. Put dough into pie pan and using your fingers and hands work it out evenly spreading it to form your pie crust.
5. Bake for 10-12 mins
6. Take out of the oven and using the back of a spoon or spatula press the crust back down into the pan.
NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping.
Thrive Market http://thrv.me/gf25
So I was also bidding on this nice impinger oven, I held the high bid by a miracle for almost 20 days, I also had a heated cabinet, a convection oven, and a nice deli case. See I was planning on doing sheet pan meals in the impinger and doing a gluten free/paleo meal delivery service and using the deli case in my bakery. Had customers lined up and everything. LAST 3 hours of that auction, bunch of people came out of no where and started throwing money on everything like crazy. I actually broke down crying when people started throwing 3k+ at the ovens. Like really crush my dreams of getting of disability and being able to work full time time cooking for people.....in the end I got nothing but life beating me with a newspaper like a dog shivering in the corner. Still debating getting a smaller oven for that meal prep thing but will be limited to 4-6 customers a day. And that deli case would be wonderful investment....gg life
After strict elimination diets, etc. I Have learned my almost daily diarrhea since my gluten exposure months ago is not food related...though I did learn if I do not eat constant coconut flour, and high potassium foods....it goes completely liquid spray. What I did find....it is a flare from my UC to a die off caused by a immune supplement I am taking for my infection...assuming it is causing die off and D. I did stop it by accident missing a day to discover the D went away....but my infection went from white/clearish fluid to dark yellow thick stuff in 24 hours then back to white/clear with a bit of blood when I resumed......SO I can not stop it. either slow the progression of the infection til I can pay for the surgery in October and live with diarrhea or no diarrhea and chance it spreading and killing me .....yeah easy choice right.
I am selling a bunch of old appliances, games, guns, furniture, scrap metal, etc. to fix those damn freezers. Over all good deal you know even if broken, they are used about 800-1200 new in the 2600range and I got 2 for 300....one has a burned out overload panel on the compressor a 200-300fix the other seems to have a freon leak or a bad sensor, a simple 50-75 fix.
Getting a DNA test done to track down my blood family...being adopted with all these health issues...I need answers. Hopefully some blood relative is in the registry.
This site really gives me a place to feel useful, and build up my karma points (need to cash these in soon), but sometimes I feel like a cross of Dr. House and Sheldon Cooper .
One wish I keep on having, dear lord send me a philanthropist sponsor for my life or let me when the damn lottery
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
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.
JAMA. 2018;319(23):2388-2400. doi:10.1001/jama.2018.7028
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.
4 skinless, boneless chicken breast halves
4 thick slices bacon
4 teaspoons garlic powder
4 small sprigs fresh rosemary
salt and pepper to taste
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.
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
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
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.
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.
Last I checked, the dream bar uses gluten-free rice crisp cereal (no barley malt). It does contain a lot of milk ingredients, which might upset your stomach if you have issues with lactose/dairy. You could be ultra sensitive (I am and can't eat most processed gluten-free foods), but I think this product is relatively safe, being that it is sealed and certified.
Are you also getting drinks at Starbucks? If so, that would be my first worry. Though many of the drinks they serve are devoid of gluten ingredients, the place is CC nightmare. This is especially true of anything that is not black coffee, since they use the same blenders, frothers etc.
If you sit around and watch a coffee place for a bit, you'll probably see some stuff that you won't like - dumping equipment in the sink (full of crumbs) then only rinsing quickly, using rags lying on the crumby counter to wipe down spouts/clean equipment, storing cups/lids below where baked goods are prepared etc. Some independent coffee places even use pasta to stir coffee (WTF). To be fair, Starbucks acknowledges that nothing other than pre-packaged stuff is guaranteed to be gluten-free.
I'm not saying this to make you paranoid, just some food for thought on ways that otherwise safe-seeming orders (eg. drinks) could go wrong. To be clear, I do sometimes get coffee/packaged snacks when traveling, but I take a close look at what's happening behind the counter before I do so. If the coffee prep station is far away from the baked goods/bagel prep, I feel much better about it.
My family is British/Irish, so I was doomed 😂. Every meal involved some sort of bread/baked good side. RIP cultural event participation.
The closest I could get to an answer on relative severity of reactions between the different grains was that the different HLA genes result in the immune system recognizing different parts of the proteins. So, I suppose, depending on which HLA genes a person has, their system may bind more strongly to certain grains in the gluten umbrella. From my limited understanding of the studies I read, it did seem to support the idea that there are sub-types of celiacs. I would think there are also implications about enzymatic-based therapies (ie. enzyme might not render the proteins unrecognizable for some HLA types, especially less common ones).
I myself am DQ2.2 homozygous, which is one of the less common genetic combinations (in Northern Europe, at least). Most of the research is done on people who are 2.5/X, or cell cultures derived from people with this genetic combination. I wonder what nuances we might be missing because of this limitation.
Does anyone else have trouble eating Starbucks Marshmallow Dream Bar? As I understand from previous posts I've seen about this product, thrye used to include barley malt in the rice krispie itself. However, this Dream Bar is considered gluten free, and is even certified NSF. I also can't see anything in it that should give me a reaction. However, it seems to in terms of gassiness, and itching. Is it possible it could be considered another ingredient?
Still not officially diagnosed, but I`m sure judging by my symptoms that I have been celiac since childhood, am now 57 ..... I feel like Every Dr., regardless of type, has failed me. I am now able to live a reasonable life but only because of my own research
Read through the DH section of Celiac.com. There are great tips to help cope with the itching. I think you will find that a SUPER strict gluten-free diet helps with DH. That means very few processed foods and no eating out. Take risks once you have seen improvement. The Fasano diet is a good place to start.