Frequently Asked Questions About Celiac Disease

All Activity

This stream auto-updates     

  1. Past hour
  2. johnrosenman johnrosenman joined the community
  3. tariann918 tariann918 joined the community
  4. MikeMacKay
    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?
  5. Scoobie Scoobie joined the community
  6. CathyO CathyO changed their profile photo
  7. SteelerGal SteelerGal changed their profile photo
  8. Leanne H Leanne H changed their profile photo
  9. CristyK CristyK changed their profile photo
  10. Starrgazer728 Starrgazer728 changed their profile photo
  11. ckeyser88 ckeyser88 changed their profile photo
  12. lynllee lynllee changed their profile photo
  13. Kerry R Kerry R changed their profile photo
  14. Theresa227 Theresa227 changed their profile photo
  15. Makystayju Makystayju changed their profile photo
  16. Kate Elinsky Kate Elinsky joined the community
  17. Today
  18. evenstarfairy evenstarfairy joined the community
  19. roadamse2005 roadamse2005 joined the community
  20. vistana vistana joined the community
  21. Flojoe21 Flojoe21 joined the community
  22. Jefferson Adams
    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
  23. ellenk
    Tried the brownie has a funny after taste a lot of gluten-free stuff does but the price is too high like all gluten-free food my favorite stuff comes from aldi’s Grocery store their store brand is amazing brownie mix great and 2$ for whole box let’s start creating food that is the same price for everyone and then you’ll have something wonderful
  24. ellenk ellenk joined the community
  25. Lizzie89
    Thanks, BergieF. I think the fact that her symptoms appear primarily behavioral has been really confusing for me as a non-celiac parent trying to navigate this. She becomes so beligerant about things that are so meaningless. I thought for years that she had a mental illness, and there still might be something. I have to nail down the gluten stuff in order to know what's what, but the gluten is such a mine field. Everyone's thoughts, advice and experience here is incredibly helpful!
  26. Myra Flowers Myra Flowers joined the community
  27. BergieF
    Eucerin lotion has gluten in it. She needs to use products that are gluten free. You have to think how many times a day a kid will touch their lips or pick something up to eat. If that body product has gluten in it, she will end up ingesting it somehow. Same thing applies with lipgloss/lip balm. Also something to think about since the school year is starting up. -make sure she has her own gluten-free soap to wash her hands before lunch. -cleaning supplies for her desk. -gluten free snacks to keep on hand so she's not left out during treat time. -make sure her art supplies are gluten free (paints, glues, etc) -I always ask for a list of ingredients they will use in projects and provide my children with gluten-free versions. -Airborn gluten is an issue too, mine can't be in class if they have gluten flying around in the air. -
  28. Lizzie89
    So, you got angry and emotional when using Eucerin? I just want to make sure thst's what you are saying. I am still trying to find my daughter's new baseline for behavior, and I always wonder what is gluten and what might be something else!
  29. Guest
    So, Dunkin' Donut is introducing a gluten-free fudge brownie, the company’s first-ever gluten-free bakery product that will be available in all of it's 8,500 US stores. As a Canadian, I was shocked to realize that Dunkin' Donut thus demonstrated that they view Canadians as second-class clients. This is unacceptable and after discussing the matter at breakfast this morning, our family was sufficiently offended to decide to skip our weekly visit to our local Dunkin' Donut. We will instead patronize one of our local artisan bakeries that offer a selection of gluten-free and conventional doughnuts.
  30. Pphinney13
    Tiredsean i had the same exact things happening so i had decided to get my vitamin d level checked and it was low so i was put on supplements and it has helped with it all
  31. Lizzie89
    Thanks to everyone who responded! This is all good advice. On the camp front, it's a day camp and I pack her lunch. Nonetheless, her twin brother, who goes to all the same camps, says that there are crumbs all over the table during lunch, so that's a likely source. She also does use lotion a lot, and probably isn't washing her hands afterward. I just hadn't realized how sensitive people can be to this stuff. Also, since her symptoms are mostly emotional/behavioral, the whole thing is harder to pin down for me. Thanks again!
  32. cyclinglady
    Why not start start a new posting? We could used updated refractory celiac disease advice.
  33. Robert John
    About a year ago I noticed a positive change in my bowel movements. For about 20 years my stools were increasingly quite loose and this necessitated my washing my anus, inside and out to stay clean. If I failed to wash properly, I would not only be unclean, I would also get very sore. My bowel movements were very regular, just once a day in the morning. The change came after changing my diet. I became to eat porridge at breakfast and coincidentally didn't eat bread for 2 days. I experimented with leaving different things out of my diet and after a couple of months found that being gluten free made my stools normal. No more washing and no soreness. When I look at coeliac websites, I cannot easily relate this experience to the symptoms described. The only other change I have noticed is that I no longer have uncontrollable tiredness. Do others share these experiences?
  34. DCares
    Pedro, your hunger and other symptoms seem to point to a leaky gut or "gut dysbiosis" which is what happens to those of us who don't have celiac disease but have developed "autoimmunity" to many foods. One of those foods is wheat (gluten) as well as nuts, eggs, dairy, soy, corn & rice and potatoes. So you may have developed a strong immune response to some of your "non-gluten" foods which are making you sick (research "autoimmunity" ). There is a method recommend of doing a total "elimination diet" of all suspected trigger foods for a few weeks and then adding them back in one by one and keeping good record of reactions. It's a bit of trial and error and time to go that route. But, if you are able to afford it, you can be tested to find out which foods are your triggers. I ordered a stool test from Enterolab (enterolab.com) to see what antibodies were in my gut/stool to common foods - my triggers. I then eliminated all of these foods to allow my gut to heal. I also went to a program called Years Restored (google it) and did "cleansing" . This program helped teach me what to do at home and I learned so much about healing with whole foods. I get natural probiotics by eating raw foods like cabbage, onions, dark green leafy vegetables and followed the principles I learned about. I have improved energy, mental clarity, no more joint & muscle pain and fewer GI and other symptoms. I'm eating whole foods (avoid any processed foods) and have gradually been able to add back (properly prepared) rice and other gluten-free grains, some nuts and most seeds to my well-rounded diet. I will stay away from corn, soy, peanuts, yeast, wheat, dairy & eggs for good since they cause me various symptoms & there are GMO and other problems with them (which I learned about at Years Restored and researching). I recently joined a FB group called "Leaky Gut Health with Doctor Joyce" for added support and ideas. There is hope and healing, but you have to get past the misinformation and hype of fad cures/diets /supplements out there. The answer is really more simple than many imagine, but they have to be willing to change some habits and leave off what is harmful for good. I wish you the best in health.
  35. Jpate
    I think this page needs updating to the relevant 2018 and not looking back at issues going back to 2014. When it is updated send me a message and I will talk freely about refactory type two celiac disease which I've had for the past 3 year's and I have suffered with celiac disease since birth. Also check out if your refactory type two and if you are, ask about if they've expained to you about the Marsh code as I have a Marsh code 3c which is the worst you can have.
  36. cyclinglady
    Are you talking about the TTG IgA and the TTG IgG tests for celiac disease? Are you talking about Immunoglobulin A and G results? I am confused. If you just had the two TTG versions, you could ask for the two DGP versions and the EMA. The TTG test do not catch all celiacs. Are you IgA deficient? Ask for an Immunoglobulin A test. Some celiacs are seronegative. Keep that in mind.
  37. cyclinglady
    I agree with GFinDC! My endoscopy revealed nothing, but my biopsies showed significant damage. Let’s hope he took enough samples in the small intestine. I would seek another opinion if the pathologist’s report does not find celiac disease. Something is wrong! My niece had celiac disease firmly ruled out. Her 4th GI ordered a pill camera. It caught her Crohn’s Disease located beyond the reach of both scopes and countless other tests. She did not present with standard Crohn’s symptoms either. Not saying your DD has Crohn’s, but again, something is wrong. Keep advocating for her health!
  38. cyclinglady
    I am not a doctor, but the celiac blood tests, the endoscopy and the biopsies did not reveal celiac disease. Could they have missed damage in small intestine? Maybe. You could ask for the rest of the celiac panel which includes the TTG IgG, DGP IgA and the EMA. Or find out the cause of your ulcer-like erosions (e.g. taking too many NSAIDS). I hope you figure it out.
  39. cyclinglady
    I had a bread machine years ago. It was nice to have bread ready to go in the morning. Later, I tossed it. I like kneading bread. It was relaxing and gave me a good work out. Gluten free yeast bread does not require kneading. Just time to rise. An electric mixer or your arm can handle the initial mixing. Let it rise and then bake! My machine was well used. I do not think I could have salvaged it .
  40. cyclinglady

    Princess Cruise - Buffet and excursions?

    cyclinglady replied to Nikki2777's topic in Gluten-Free Travel

    We have been on Carnival and had successful trips -- no glutenings! Royal Caribbean was terrific too (several times). We took extra precautions though. 1. We notified the cruise line when we booked the tickets and confirmed again just prior to departure. 2. When boarding the first day, usually the buffet is open only. I meet with the head waiter, introduce myself and family and explain our needs (I carry a note from my GI). Gluten free items are obtained from the back kitchens of the ship where the allergy section is located. We NEVER go through the buffet line. They personally send staff down a few floors to get us safe food. We ask that it only be gluten free. We do not care what they bring to us. We eat it thankfully. We do take fruit from the buffet (wash it in the restroom) and drink coffee. 3. After that, we never eat anywhere but the main dining room for breakfast, lunch or dinner. On the first night, we ask for a quick tour of the allergy section of the kitchen to meet staff and the chef responsible. We only talk to the head waiter every single time we enter the dining room. We go to him or her. If the ship does not have arranged seating, we might end up with a different waiter, so knowing the head waiter is critical. We get to know staff on a first name basis. Each morning the headwaiter offered gluten-free waffles, French toast, etc. for his celiac families. I was never hungry. Heck, I ordered two appetizers every night! 4. In the past, we had one head waiter send daily packages of individually packaged gluten-free crackers, cookies, bread and whole fruit to keep in our room for snacks. Was it the best? Udi's, but it was safe! Room service is not safe for celiacs per our headwaiters. We only ordered coffee each morning in our room. 5. We brought food with us in case we could not find safe food at port. We also brought printed celiac travel cards in many languages. We brought food on day excursions or found a market. It all depends on the country. 6. We tipped very well! We have even tipped in advance on the first night (head waiter and waiter). We were gracious. We wrote glowing letters to corporate and named our excellent staff. Have fun, but it is up to you to be assertive.
  41. sugarpop

    Anyone Have Steatorrhoea?

    sugarpop replied to Macmuireadhaigh's topic in Celiac Disease - Pre-Diagnosis, Testing & Symptoms

    I'm curious if a doctor ever figured out what was actually wrong with you. My story started in 1997 and sounds very similar to yours. It took 11 years for me to finally get a doctor to admit that a vitamin B12 level of 283 was causing some of my problems. I found that most labs only flag issues once it's so severe you're falling apart. Then as the disease progressed undiagnosed I ended up with massive pain twice a week and my B12 dropping even with weekly injections. In 2015 I was talking to my cousin who mentioned her mom and our aunt seem to have problems with gluten. I called my doctor, asked to be tested and it was positive. Although I'm quite a bit better being glutened is still challenging. I hope all is better for you now.
  42. TeachWG
    I purchased the brownie but haven’t eaten it yet. It came wrapped and certified gluten-free. I read above that some people might have gotten glutened. Maybe the brownie was touched by someone who touched the donuts and then by touching the wrapping, since there was gluten protein stuck on the wrapper it got on your hands.
  43. squirmingitch
    I think you could be right. Additionally, I have a theory that there are subsets of celiacs - some react worse to wheat, some to barley & perhaps some to rye. Those who react more strongly to wheat would be the largest group of course. When I drank beer, it felt like someone had taken a metal rake to the lining of my guts. I have noticed on here, that a number of people with dh have made remarks similar to yours & mine about their reactions to barley. Growing up, we weren't a bread on the table at meals family. The only time bread was on the table was if it was appropriate to the main course such as garlic bread when we had spaghetti. However, there were plenty of other sources of wheat - cookies, cakes, sandwiches & such.
  44. cyclinglady
    I use Gabriel’s lipsticks. I love them!
  45. StylinVer
    I had the same reaction to that lotion. I use Hempz lotion now. It’s gluten-free and works amazing. Many different ones to choose from. Smells great too! My favorite is the Triple Moisture.
  46. StylinVer started following Dunkin’ Donuts Looks to Score with New Gluten-Free Brownie
  47. StylinVer
    I tried the new gluten-free Brownie and got glutened. Had symptoms for 4 days after eating. I know it was from the brownie because I’m home recovering from surgery. I have a gluten-free kitchen in my house and have only eaten the same foods as always. My sons work at Dunkins and brought me the new gluten-free brownie for a treat. I had swollen eyes and abdomen, fatigue and diarrhea for 4 days. I Sent an email to them telling them what happened. I also asked how they tested them. Have heard from them 3 times now to just apologize. Couldn’t tell me how they did testing or if they really did any. Stay far away from the brownies. They aren’t gluten-free like they say.
  48. Posterboy
    Dan, I second the Magnesium. Magnesium Citrate will help constipation. It is also been shown to be important in ADHD patients. The one Vitamin/Mineral that really helped my ADHD (really) OCD symptom's was Zinc. Try some Zinc lozenges they will help her focus. Here is the link on appropriate supplementation for ADHD patients entitled "Iron, Magnesium, Vitamin D, and Zinc Deficiencies in Children Presenting with Symptoms of Attention-Deficit/Hyperactivity Disorder" https://www.ncbi.nlm.nih.gov/pubmed/27417479 All these nutrients can be low when we get low in stomach acid. The doctor's are not checking this first then/when we get low in several vitamins at once and they all support each other. A good B-complex would be good too! See here how B-Vitamins can help Celiac's. https://www.celiac.com/articles.html/celiac-disease-diagnosis-testing-amp-treatment/b-vitamins-beneficial-for-celiacs-on-gluten-free-diet-r1416/ see also this link that notes the appropriate supplementation for celiac's. https://www.ncbi.nlm.nih.gov/pubmed/24195595 quoting the same nutrients that can help ADHD patients Celiac's also get low in too! "Reduced levels of iron, folate, vitamin B12, vitamin D, zinc, and magnesium are common in untreated celiac disease (celiac disease) patients probably due to loss of brush border proteins and enzymes needed for the absorption of these nutrients." Supplementing with some of these nutrients (especially Zinc Lozenges (under the tongue)) helped many of my symptom's. The Zinc level in your body will self regulate itself taken as sublingual lozenges. They will become bitter/metalic after a week or two of sucking/eating Lozenges once or twice a day. Do this for yourself and see if you think they are bitter. . . that will tell you if you are low in Zinc yourself. I became low in these nutrients when I became low in stomach acid. I did not know to self test for stomach acid the way I do now. Someone who is extremely low in stomach acid will have a lot of trouble with CARBS and be bloated all the time especially if they are eating fried things. Fried and Fatty things delay stomach emptying causing CARBS to ferment. Here is a good thread about how to self test yourself and your daughter to see how strong you all's stomach acid is. https://www.celiac.com/forums/topic/122303-extreme-bloat-help/?tab=comments#comment-995238 Usually bloating and burping are axiomatic (at the opposite ends of the spectrum) think a see-saw on the playground (unless you have an ulcer) someone who is extremely bloated almost never burps. Not carbonated drinks in the first 20 minutes but two hours after a meal a sign our stomach acid is turning over your food and digesting CARBS properly. And someone who burps every day after each meal (again unless you have an ulcer) is almost never bloated. A sign a child/baby can now digest whole foods is you go from burping them to them being able to burp for themselves around 6 months of age. Logical if you stop and think about. There is a lot more I could say about this topic but this is enough to get you started in the right direction. Here is a good article on low stomach acid and how to test for it. https://drjockers.com/5-ways-test-stomach-acid-levels/ ****this is not medical advice but I hope this is helpful. Do try the Zinc lozenges they really helped me and I do 2nd the Magnesium Glycinate or Magnesium Citrate it will help calm excited nerves and help sleep and tense muscles. I used to have charlie horses like crazy and magnesium citrate got rid of my cramps. And Vitamin D (which your doctor can test for) has also been shown to be low in ADHD patients. Sadly unless some has GI problems most doctor's don't routinely check for Vitamin D levels. Here is the link to the research entitled "The Relationship between Serum Vitamin D Level and Attention Deficit Hyperactivity Disorder" https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4670977/ Again I hope this is helpful but it is not medical advice just some of the things I did to help me. We often look for a silver bullet but sometimes' a shot gun approach (of several vitamin/minerals) is better. Because they all help (each) in their own way. . .and often one support(s) the other. And why it is good to take the B's as a Complex. Again I hope this is helpful but it is not medical advice. Good luck on your continued journey. “Consider what I say; and the Lord give thee understanding in all things” 2 Timothy 2:7 this included.  Posterboy by the grace of God,
  1. Load more activity

  • Celiac.com Sponsor:

  • Who's Online   12 Members, 2 Anonymous, 221 Guests (See full list)

  • Celiac.com Sponsor:

  • 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