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Celiac.com 03/28/2014 - Great news for some celiac and gluten-intolerant folks in Colorado! Legal marijuana sales began in Colorado on Jan. 1, 2014, and new shop owners have been surprised to find a strong the market for marijuana edibles. More and more, makers of these edibles are including gluten-free selections. In some ways, it seems both natural and inevitable that the rising retail market for gluten-free good and the rising retail market for edible cannabis products should overlap. That is what is happening now in Colorado. As marijuana retailers such to meet the demand for weed, they are also rushing to meet the demand for edible cannabis products. This, in turn, has many manufacturers across Colorado racing to bake, inject, spray and infuse marijuana into nearly every kind of edible form, with many taking steps to include gluten-free items among their products. Once relegated to regular marijuana ground up into cookies or brownies, the manufacture of edibles now entails bakers using concentrated extracts of THC (tetrahydrocannabinol, marijuana's active ingredient), usually suspended oil, and then incorporated into foods ranging from cookies to mints and candies, olive oil, granola bars, chocolate truffles, spaghetti sauce, and marijuana-infused sodas in flavors like sparkling peach and sarsaparilla. Experts say edibles tend to give consumers a slightly different "high," because, instead of entering the lungs and moving directly into the bloodstream, the THC is first processed by the stomach and absorbed via the digestive system. The high takes longer to begin, is usually less intense, and longer lasting than with smoked cannabis. All edibles sold in Colorado's marijuana retail outlets are produced in commercial facilities. Many are labeled for potency. Commercial gluten-free products must follow FDA labeling guidelines for purity. Source: Firstcoastnews.com
leaden321 posted a topic in Weight Issues & Celiac DiseaseHello! I am 26 years old, 5'6'', and 160 pounds. I was diagnosed as a Celiac 2-3 months ago via blood test AND endoscopy. I have been gluten free for about 2 months now - and I cannot stop gaining weight! I've read many posts on this site telling people to watch out for the gluten-free substitutes for bread, pasta, etc. Well - I don't eat those except maybe once or twice a week for one meal that day even. I eat very clean - this is what I ate today: (hopefully you can see it) Breakfast Fage - All Natural Nonfat Greek Strained Yogurt, Total 0%, 0.33 cup (227g) Bob Mills - Chia Seeds, 13 g (1 Tbsp) Fruit - Nectarine - Large, 1 Large Nectarine 365 - Walnuts Chopped, 1 oz Mid Morning Meal Blackberries - Raw - Blackberries, 0.5 cup (250 ml) Driscolls Raspberries - Raw (Net Carbs), 0.5 cup Lunch Tyson Chicken Breast - Shredded Skinless Boneless, 8 oz Aldi - Roma Tomato, 1 tomato Mid Day Meal Acient Harvest - Quinoa Rotelle, 2 oz. (57g) Kraft - Reduced Fat Parmesean Grated Cheese, 2 tsp. Intek - Vanilla Protein Powder, 1 SCOOP Dinner Tyson Chicken Breast - Shredded Skinless Boneless, 4 oz Belfonte - Nonfat Sour Cream, 2 Tbsp Cilantro - Chopped, 0.1 cup Tillamook - Special Reserve - Extra Sharp Cheddar Cheese, 0.5 oz. Berkley & Jensen - Broccoli Florets, 1 cup (85g) Total Calories and Macros for the day: 1484 Calories 95 grams carbs 50 grams fat 156 grams protein 25 grams fiber I eat very clean (above is a typical day) - I love veggies, clean proteins, and love to cook my own meals from scratch. I have gained 10-15 pounds in the last two months. Exercising 3-4 times a week (weights) and a very active weekend chasing after my nephews. I have no idea what is going on! HELP! Alex