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Found 9 results

  1. Celiac.com 09/12/2019 (Originally published 04/05/2010) - All of us with celiac disease or gluten sensitivity share something in common: we started eating gluten free to improve and protect our health. But many of us focus on gluten free and few or no other aspects of good nutrition and end up making mistakes with our diet that lead to unhealthy weight gain or other new health problems. Some people can adopt the type of gluten-free diet that is commonly eaten and feel well. But for most people the gluten-free diet is a great starting point but not an end-all. It’s an eating plan that we can gradually adapt in individual ways to form the best diet for each of us. If you want to eat gluten free for what it was meant for – promoting long-term good health – give your diet an upgrade by following these dietary guidelines from my new book Gluten Free Throughout the Year: Go gluten free naturally. It’s tempting to buy a lot of food products that are labeled gluten free, but the main foods that you should purchase are those that are naturally gluten free, such as vegetables, fruits, poultry, fish, and meat. Stocking up on whole foods and creating meals with them is the best way to avoid even trace amounts of gluten and to eat a diet rich in nutrients that support health. Be choosy about the food products you buy. When selecting foods, look for those that are labeled gluten free and that don’t contain hidden sources of gluten. But also look for those that aren’t made with refined white rice flour (often labeled as rice flour as opposed to brown rice flour) and starches, such as potato starch or tapioca starch. Regular eating of nutrient-poor refined ingredients sets us up for nutrient deficiencies, unhealthy weight gain, and chronic diseases such as heart disease and type 2 diabetes. Become more unrefined. Don’t just avoid refined flour. Do your best to steer clear of foods with other refined ingredients known to promote degenerative disease – namely, refined sugars and refined fats. Refined sugars include sugar (typically listed as “evaporated cane juice” on food labels), high-fructose corn syrup, and fructose. Refined fats include vegetable oils, such as corn oil, soybean oil, cottonseed oil, safflower oil, sunflower oil, and partially hydrogenated oil. Personalize the diet for you. It’s common for gluten-sensitive people to be allergic or sensitive to other foods, such as cow’s milk, soy, eggs, or yeast, and to develop uncomfortable symptoms, including gastrointestinal distress, nasal or sinus congestion, joint aches, or other ailments, from eating them. The only way to clear up the health problem is to avoid the offending food. Customize the diet for your best health by identifying and avoiding the particular foods that are problematic for you. Eat more against the grain than you’re used to. The Western diet we have grown up on and are accustomed to is high in high-carbohydrate, wheat-based grains, which sets us up for weight gain and insulin-related health conditions such as type 2 diabetes. When we go gluten free, we tend to think we just have to switch the wheat-based bread, pasta, baked goods, and snack foods we were eating with gluten-free versions of those foods. Gluten-free grains are free of gluten but they are still high in carbohydrates and relatively low in nutrients compared to the carbohydrates and calories they provide. Most vegetables, on the other hand, have considerably fewer carbohydrates and are much higher in vitamins and minerals. It goes against the type of diet most of us are used to, but for many nutritional reasons, it’s important to fight the tendency to trade a standard high-grain diet for a gluten-free, high-grain diet. Instead, eat more vegetables. That is the overlooked secret to long-term weight control and optimal health that many people, including most who go gluten-free, miss. * This article was excerpted and adapted from Gluten Free Throughout the Year: A Two-Year Month-to-Month Guide for Healthy Eating (Against the Grain Nutrition, 2010) by Melissa Diane Smith.
  2. Hi I am wondering if anyone knows if potatoes can cause bloating? I ate a lot of potatoes today and my stomach feels like a baloon again. I think I consumed about 8 potatoes. I ate tortillas with potatoes for lunch and a soup with cauliflower and potatoes for dinner. I am about 5,5 months into GFD, still positive bloodwork.
  3. Celiac.com 10/16/2017 - In Europe many commercially available, nominally gluten-free foods use purified wheat starch as a base, but what's the best way to way to measure the gluten content of gluten-free foods, particularly those based on purified wheat starch? Currently, the only test for gluten quantitation certified by the Food and Agriculture Organization of the United Nations (FAO) is based on the R5 monoclonal antibody (MAB) that recognizes gliadin, but not glutenin. A team of researchers recently set out to determine the best way to measure the gluten content of nominally gluten-free foods, particularly those based on purified wheat starch. The research team included HJ Ellis, U Selvarajah and PJ Ciclitira. They are affiliated with the Department of Gastroenterology, Division of Diabetes and Nutritional Sciences at Kings College London, St Thomas Hospital in London. Celiac disease is treated with a strict Gluten-Free Diet (GFD). Gluten is comprised of gliadin, Low (LMWG) and High (HMWG). To estimate gluten content of gluten-free foods, the R5 works by multiplying the R5 gliadin value by two to yield a gluten value. The research team raised a panel of monoclonal antibodies to celiac disease toxic motifs. They then assessed the gluten content of three wheat starches A, B, & C that are supplied as standards for the Transia gluten quantitation kit, which is based on a MAB to omega-gliadin. They used separate ELISAs to measure gliadin, Low (LMWG) and High Molecular Weight (HMWG) glutenins. They found that the gliadin levels in all three starches were always higher, as measured by one of the antibodies, than the levels measured with the other, and that the ratio between measurements made by the 2 MABs varied from 3.1 to 7.0 fold. The team noted significant differences in glutenin to gliadin ratios for different wheat starches. Based on their results, the team suggests that the best way to measure the gluten content of nominally gluten-free foods, especially those containing purified wheat starch, is to first measure gliadin and glutenin, and to then add the values together. This is because measurement of gliadin alone, followed by multiplication by two to yield a gluten content, appears to be inadequate for measuring total gluten in processed foods. Source: Int J Hepatol Gastroenterol. 2017;3(1): 046-049.
  4. This specific product was shared on a Facebook group where the member learned there was indeed wheat in her melatonin. Natrol 5mg Fast Dissolve Melatonin. On many sites (such as Vitacost.com) it is listed as "no wheat" and so on. However when you click on "supplement details" it states "contains wheat" and inactive ingredients lists modified food starch -- the likely culprit. -- http://www.vitacost.com/natrol-melatonin-fast-dissolve-tablets-strawberry?q=natrol&ta=natrol I sent a message to vitacost.com to at least make them aware they display conflicting information. Here is what is confusing. The same product of fast dissolve, but in the 10mg, also lists "no wheat" and DOES NOT indicate any modified food starch or suspicious ingredients. Their "time release" melatonin products also list "no wheat" and nothing stands out on the inactive ingredients. I can't trust a brand that is so mixed with such similar make of products. I truly did trust them to begin with... the product shows no ingredients that worried me. I have taken their "Time Release", which specifically states no wheat, gluten, dairy and so on, but not the above mentioned Fast Dissolve. However, this is too hit or miss on products (especially the fast dissolve 5mg (with wheat) and 10mg (without wheat) for me to believe anything they say. Grrr! Edit: Natrol's website lists "modified food starch" in it's 10 mg. https://www.natrol.com/p-72-melatonin-fast-dissolve.aspx I still do find what this all frustrating and definitely wish there were better regulations. Supplements will likely be the last to ever get regulation up to our standards :-/ Sigh! Just a rant and hopefully others will double check their products just in case.
  5. Q: Why would people with celiac disease want to eat Codex wheat starch? A: Most people who have tried products made with Codex wheat starch feel that they are far superior to gluten-free products that do not contain the ingredient. Celiac.com 06/25/2000 - The Codex Alimentarius Commission was created by the World Health Organization and the Food and Agriculture Organization of the United Nations. It currently provides the only international gluten-free food standard for manufacturers. Its members include the Unites States and Canada in North America, and most European, Latin American, African and Asian countries. It is worth noting that European countries which currently conduct the most cutting-edge research on celiac disease in the world, namely Finland, Norway, Italy, Sweden and the UK, are also members of the Codex, and they currently accept the Codex standard for gluten-free foods that specifies a limit of 500 parts per million (ppm) of gluten in foods. This incredibly low level of gluten is considered safe by the Codex for people with celiac disease, as our products that contain specially made wheat starch with levels of gluten under this amount. Most manufacturers of gluten-free food use wheat starch that falls below 200 ppm, rather than the higher accepted limit of 500 ppm, and the current Codex gluten-free standard is in the process of being revised to the 200 ppm level. The acceptance of the Codex wheat starch by most European countries is based on years of research and the follow up care of hundreds of thousands, perhaps millions of people with celiac disease, whose doctors found that they recovered fine while eating it. There is currently much clinical research being done in Europe on the safety of Codex wheat starch, the results of which have further reinforced the concept that Codex wheat starch is safe for people with celiac disease. Most people with celiac disease (excluding extremely sensitive individuals and people with wheat allergy) should be able to eat Codex wheat starch without any damage or problems associated with the disease.
  6. This recipe comes to us from Joe Bacon ½ cup butter at room temperature (¼ lb. butter) 1-cup sifted powdered sugar 4 eggs (room temp.) 1 teaspoon vanilla 1 cup cornstarch 2 teaspoon double-acting baking powder Preheat oven to 350º. Cream together butter and sugar. Add vanilla and eggs; beat until light. Sift corn starch into separate bowl, sift baking powder into cornstarch and sift this mixture 3 times. Combine sifted ingredients to creamed mixture and blend. Grease bottoms of muffin pans and fill halfway. Bake about 15 minutes. Yields 15 muffins.
  7. Most of the wheat grain and of white flour is made up of starch granules. Starch granules make up about 75% of grain or of white flour. In the processes used to make wheat starch, a small amount of the gluten protein (actually mostly the gliadin fraction, but not entirely), sticks to the surface of the starch granules. The amount depends on the washing method, how many times the granules are washed, and factors like that. Wheat starch can be made very low in surface protein and it is only the surface protein that is of concern (there are some internal granule proteins, but we are pretty sure that they are not gluten proteins). For more information on Codex wheat starch visit the Codex Wheat Starch page.
  8. The following is a recipe for a Sponge cake made with potato starch and it is wonderful served with fresh fruit (sliced strawberries with a little sugar) and a whipped topping or ice cream. 8 eggs 1 ½ cups sifted sugar 1 ½ teaspoons grated lemon rind 3 tablespoons lemon juice 1 full cup potato starch dash of salt Separate the eggs. Using an electric mixer beat the egg whites until stiff and set aside. Beat the egg yolks for 2 min. at high speed. Add the lemon juice, sugar and lemon rind and beat another 2 min. at medium speed. Gradually add the sifted potato starch and continue mixing at medium speed an additional 2 minutes. Fold the beaten egg whites gently but thoroughly with the egg yolk mixture. Place in a non-greased 2-piece 10 tube pan and bake in preheated 350 degree F for 55-65 minutes or until cake springs back when firmly touched with fingers. Invert pan and cool thoroughly before removing from pan (I use a wine bottle and to prop up the cake to keep from pressing the top down).
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