Wildtree Gluten Free Options






Gluten Free Cream of Soup Recipes

D.I.Y. Friday: Gluten Free Cream of (Chicken) Soup
Courtesy of Gluten Free on a Shoestring
Prep time:  Cook time:  Yield: About 3 1/2 cups condensed soup

INGREDIENTS

Cream of Mushroom Soup
1 tablespoon (14 g) extra-virgin olive oil
1 small shallot, peeled and minced
1 pound fresh button or baby portabella mushrooms, cleaned and sliced thickly
3 tablespoons (42 g) unsalted butter
5 tablespoons (45 g) basic xanthan-gum free gluten free flour blend (30 grams superfine white rice flour + 10 grams potato starch + 5 grams tapioca starch/flour)
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups (12 fluid ounces) vegetable stock
1 can (12 fluid ounces) evaporated milk
Cream of Chicken Soup1 tablespoon (14 g) extra-virgin olive oil
1 small shallot, peeled and minced
3 tablespoons (42 g) unsalted butter
5 tablespoons (45 g) basic xanthan-gum free gluten free flour blend (30 grams superfine white rice flour + 10 grams potato starch + 5 grams tapioca starch/flour)
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon dried poultry seasoning (or 1/2 teaspoon dried parsley + 1 teaspoon dried sage + 1/2 teaspoon dried thyme + 1/2 teaspoon dried marjoram + 1/2 teaspoon rosemary)
1 1/2 cups (12 fluid ounces) chicken stock
1 can (12 fluid ounces) evaporated milk
1 cup diced cooked chicken
Cream of Potato Soup
1 tablespoon (14 g) extra-virgin olive oil
1 small shallot, peeled and minced
3 tablespoons (42 g) unsalted butter
5 tablespoons (45 g) basic xanthan-gum free gluten free flour blend (30 grams superfine white rice flour + 10 grams potato starch + 5 grams tapioca starch/flour)
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 teaspoon dry mustard powder (optional)
1 1/2 cups (12 fluid ounces) chicken or vegetable stock
1 can (12 fluid ounces) evaporated milk
1/2 pound red-skin potatoes, peeled and diced

DIRECTIONS

  • For the cream of mushroom soup, in a medium-size saucepan, heat the olive oil over medium-high heat. Add the shallots and mushrooms, and cook until the shallots are translucent and the mushrooms are fork tender (about 4 minutes). Transfer the mushrooms and shallots to a small bowl, and set it aside. To the same medium-size saucepan, add the butter and melt over medium heat. Add the flour blend, salt and pepper, and stir to combine well. The mixture will clump at first, and then smooth. This is the roux that will thicken the soup. Cook over medium heat, stirring constantly, until the mixture has just begun to turn a very light brown color. Add the stock to the roux very slowly, stirring constantly to break up any lumps that might form. Add the evaporated milk, and continue to stir until the mixture is smooth. Bring the mixture to a simmer, and continue to cook, stirring occasionally, until reduced by about one-quarter (about 7 minutes). Remove the saucepan from the heat, and add the mushrooms and shallots. Stir to combine.
  • For the cream of chicken soup, in a medium-size saucepan, heat the olive oil over medium-high heat. Add the shallots, and cook until translucent (about 4 minutes). Transfer the shallots to a small bowl, and set aside. To the same medium-size saucepan, add the butter and melt over medium heat. Add the flour blend, salt, pepper, and poultry seasoning, and stir to combine well. The mixture will clump at first, and then smooth. This is the roux that will thicken the soup. Cook over medium heat, stirring constantly, until the mixture has just begun to turn a very light brown color. Add the stock to the roux very slowly, stirring constantly to break up any lumps that might form. Add the evaporated milk, and continue to stir until the mixture is smooth. Bring the mixture to a simmer, and continue to cook, stirring occasionally, until reduced by about one-quarter (about 7 minutes). Remove the saucepan from the heat, and add the cooked chicken. Stir to combine.
  • For the cream of potato soup, in a medium-size saucepan, heat the olive oil over medium-high heat. Add the shallots, and cook until translucent (about 4 minutes). Transfer the shallots to a small bowl, and set aside. To the same medium-size saucepan, add the butter and melt over medium heat. Add the flour blend, salt, pepper, and optional mustard powder, and stir to combine well. The mixture will clump at first, and then smooth. This is the roux that will thicken the soup. Cook over medium heat, stirring constantly, until the mixture has just begun to turn a very light brown color. Add the stock to the roux very slowly, stirring constantly to break up any lumps that might form. Add the evaporated milk, and continue to stir until the mixture is smooth. Add the diced potatoes , stir to combine and bring the mixture to a simmer. Continue to cook, stirring occasionally, until the potatoes are tender and the mixture is reduced by about one-quarter (about 10 minutes). Remove the saucepan from the heat.
Love,
Nicole
This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring:
https://glutenfreeonashoestring.com/d-y-friday-gluten-free-cream-chicken-soup/


Enchilada Rice Casserole - Gluten Free Recipes | Easy Recipes by Veggie Balance

Enchilada Rice Casserole - Gluten Free Recipes | Easy Recipes by Veggie Balance





Breakfast With a Dose of Roundup?

Popular oat cereals, oatmeal, granola and snack bars come with a hefty dose of the weed-killing poison in Roundup, according to independent laboratory tests commissioned by EWG.
Read More




McDonald's French Fries are NOT Gluten Free


 Allergen info on McDonald's website
Ingredients: Potatoes, Vegetable Oil (Canola Oil, Corn Oil, Soybean Oil, Hydrogenated Soybean Oil, Natural Beef Flavor [Wheat and Milk Derivatives]*), Dextrose, Sodium Acid Pyrophosphate (Maintain Color), Salt.
*Natural beef flavor contains hydrolyzed wheat and hydrolyzed milk as starting ingredients.
Contains: WHEAT, MILK.
This is the ingredient list is for McDonald's french fries in the United States. Please stop telling others the fries are gluten-free. There is a wheat allergen warning RIGHT ON THEIR WEBSITE.

What is Celiac Disease — What it is, what it isn’t, why it’s important to know the difference.

Gluten-Free Pretzel Crusted Chicken {Dairy-Free} - Meaningful Eats


Not thrilled with gluten-free breadcrumb options when breading chicken? Try this Gluten-Free Pretzel Crusted Chicken recipe instead. You won't be disappointed!


Categories

Gluten-Free Pasta Salads!

Pamela shows you how easy it is to make gluten-free pasta salads using her new Rotini pasta 






Use Pamela's Rotini with your favorite sauces such as pesto,Alfredo or marinara, for pasta primavera, in cold pasta salad, or with shrimp, chicken and vegetables. Enjoy it your way!
  • Gluten-Free
  • Vegan
  • Certified USDA Organic
  • Certified Gluten-Free by the GFCO
  • Non-GMO Verified
  • 8 g of protein per serving
  • Kosher certified
If you can’t find this product near you, download this flyer, print it out and bring it in to your local store!
Ingredients: Organic White Rice Flour, Organic Pea Protein, Organic Sprouted Brown Rice Flour
For more information, see Allergy Chart.
Click for Nutrition Facts.
Categories

This Poop Chart Tells You Everything You Need to Know About Fixing Your Gut

This Poop Chart Tells You Everything You Need to Know About Fixing Your Gut





Gluten Free Skin Care - Yay or Nay?

This is debate not yet determined... science has conflicting responses. What are YOU comfortable with if you are a Celiac Patient? 

Gluten Free Skin and Personal Care are not necessary per

You should only use gluten-free shampoo and cosmetics.

This is a personal decision that each of us can make, but science indicates that gluten in shampoo and cosmetics is not a threat to those with celiac disease – except for those that may be easily ingested, like lipstick or potentially hand lotion. Researchers have found that unless you have a deep and open wound, gluten cannot absorbed through the skin making topical items acceptable for use. (A quick reminder: don’t forget to wash your hands after applying a gluten-containing hair or cosmetic product to avoid any unintentional ingestion.) If you have a reaction to a cosmetic or toiletry, consider an alternate culprit like an allergic reaction.  

AND

Vs.
"Lipstick, lip-gloss, mouthwash, toothpaste—they can all trigger a reaction in people with celiac disease," says Alice Bast, founder and president of the National Foundation for Celiac Awareness (NFCA). "If you're sensitive to gluten, you should be using gluten-free cosmetics and toiletries. Even if you don't experience any symptoms, you could be doing damage on the inside." Her thinking, though accepted by many, is yet to become mainstream. Experts are split over whether sufferers should avoid cosmetics that contain gluten. Some are adamant that gluten-free cosmetics prevent flare-ups, while others suspect that the amount of gluten in makeup is too small to trigger real problems. There's no standard protocol yet—and the question will remain murky until more research exists.

Another reason to consider Gluten Free Personal Care

Should Your Skincare Products Be Gluten-Free?

Gluten-free foods and skin care products are becoming all the rage, and while a gluten-free diet may be necessary for those with gluten intolerance or sensitivities, does your skin really benefit from a gluten-free routine? There is conflicting evidence as to whether or not gluten molecules are able to penetrate the skin when applied topically, but most experts believe that only gluten that is ingested poses a risk to people with celiac disease. There is, however, a condition known as dermatitis herpetiformis that is also gluten-related, as well as various levels of wheat allergies and sensitivities. Here is an overview of these skin conditions and how using products that contain gluten may or may not affect them.

What Is Dermatitis Herpetiformis?

Dermatitis herpetiformis, also known as Duhring’s disease, is a skin rash that can affect people with gluten intolerance. It is characterized by itchy bumps and blisters that may resemble those caused by the herpes virus, although this condition is not related to herpes, despite its name. Many times, dermatitis herpetiformis is misdiagnosed as eczema, but unlike eczema, this condition can be completely cleared by adopting a gluten-free diet. However, it does not appear that topical products containing gluten contribute to these symptoms (Celiac Disease Foundation). Although a growing body of research indicates that gluten molecules are too large to penetrate the skin, those with wheat allergies may experience a rash or irritation when gluten-containing products are applied to the skin (Mayo Clinic). In this case, you may need to look for skin care products that are gluten-free. If you’re struggling to manage dermatitis herpetiformis, or think that you might have an allergy to wheat that is causing a rash, talk with your dermatologist about the most appropriate treatment options.

Consider Gluten-Free Lip Products

While it’s unlikely that topically-applied skin care products will trigger symptoms of celiac disease, using lip products that contain gluten may pose a slight risk, as these can be accidentally ingested. If you have celiac disease, a gluten sensitivity, or gluten allergy, you might want to consider swapping out your lip balms and other lip care products that contain gluten for gluten-free options.

Confused about Which Skin Care Products to Use?

Any time you experience a rash, itching, or other signs of irritation after using a particular skin care product, it’s a sign that there is at least one ingredient in that product that isn’t right for your skin type, or that you are allergic to. If you’re not sure what could be causing the adverse reaction, take the suspected product to your dermatologist so that he or she can help to piece together the puzzle. Many times, people will try to solve their skin care problems on their own by layering product after product, which can end up making matters worse. Instead, find a dermatologist in your area who offers the innovative Skin Type Solution system, which first assesses your skin based on a questionnaire and determines which of the 16 Baumann Skin Types you are. Then, you can head to www.SkinTypeSolutions.com or work with your dermatologist to choose skin care products that perfectly match your skin type.

The Bottom Line

If you have a severe gluten intolerance or allergy, it may be worth your while to look into gluten-free options for skin care products, especially those that are applied near your mouth. Otherwise, gluten-free products may not be necessary, even for those with celiac disease. As a general rule of thumb, if you’re unsure about which products or ingredients you should avoid or include in your everyday skin care routine, consult your dermatologist. Using the wrong products can have numerous unwanted effects on your skin, whether gluten-free or not.


Categories ,

Myths About Celiac Disease | BeyondCeliac.org

Many myths exist surrounding celiac disease, non-celiac gluten sensitivity ('gluten sensitivity') and the gluten-free diet. Celiac disease expert and Beyond Celiac President and CEO Alice Bast debunks common myths in the article below, featured in an abbreviated form on AllergicLiving.com.

Myth Busters: Gluten-Free Edition
By Alice Bast

Alice Bast
Depending on how long you’ve been gluten-free, you have probably debunked a few myths. No, you did not go gluten-free just to lose weight. No, you really can’t “just try” a bite of that sandwich.
This time, the myths come from within the gluten-free community. Yes, with all the information and connections available on the Internet, even our own community struggles with misconceptions from time to time. Here are some of today’s top myths and the truth behind them:

If it says “Manufactured in a facility that also processes wheat,” it’s not safe for people with celiac disease.

The above is an example of what the FDA calls a voluntary allergen advisory statement. It is different from a “contains wheat” statement, which is required by law and means that the food definitely includes wheat. The voluntary warning, on the other hand, means that the product is not made with those allergens, but there may be a risk of cross-contact in the manufacturing process. The statement can seem alarming, but in some cases it may mean that the company is going above and beyond to let customers know about their processes.
If you find a product that is labeled gluten-free but bears a warning like this one, you can rest assured that the product must comply with the gluten-free labeling law. Even though foods can have an allergen advisory statements for wheat, if they are also labeled gluten-free, the product must meet the requirements of the gluten-free labeling rule. Basically, these labels are voluntary and the absence of an advisory statement does not automatically mean a product is produced in a dedicated gluten-free facility.
If you’d like to investigate a product further, Beyond Celiac suggests visiting the company’s website or calling their hotline to learn more about their manufacturing practices. It’s absolutely possible for a manufacturer to produce safe gluten-free food for people with celiac disease using shared equipment or a shared facility, as long as they have the proper sourcing, cleaning, storage, production and testing protocols in place to keep the food safe.  

Gluten-free food should contain zero gluten.

This seems like a simple expectation, but in reality it’s nearly an impossible feat – and one that would severely limit our food supply. Our current methods for gluten detection will test to 3 parts per million (ppm) at the lowest and other more reliable tests will detect as low as 5 ppm. Even if we are able to test for zero ppm in the future, that level would be so strict that it would be likely that many manufacturers simply couldn’t reach it – and those that do would potentially carry an even higher price tag. Most importantly, researchers agree that most people with celiac disease can safely tolerate up to 20 ppm of gluten. Even so, many manufacturers are testing at even lower levels so they can be accessible to more sensitive individuals.
Based on testing hundreds of samples of food products labeled gluten-free through Tricia Thompson’s Gluten-Free Watchdog using the formally validated sandwich R5 ELISA Mendez Method, the vast majority of product samples are testing well below 20 ppm.

You can diagnose gluten sensitivity through a blood, saliva or stool test.

While these tests may be on the market, it’s very important to know that these tests have not been validated and are therefore not accepted by the scientific community. Currently, biomarkers (a specific indicator of disease) for gluten sensitivity have not been identified, which means that gluten sensitivity remains a diagnosis of exclusion.
These types of tests oversimplify diagnosis and may lead to dietary restrictions or other changes in a person’s life that may not be necessary. Currently, the only way to confirm gluten sensitivity is through a process of elimination – by testing negative for celiac disease and wheat allergy and then eliminating gluten under the supervision of a physician or registered dietitian skilled in celiac disease.
Check out the dedicated web section from Beyond Celiac on gluten sensitivity to learn more, including interviews with leading celiac disease experts: www.BeyondCeliac.org/NCGS.

You should only use gluten-free shampoo and cosmetics.

This is a personal decision that each of us can make, but science indicates that gluten in shampoo and cosmetics is not a threat to those with celiac disease – except for those that may be easily ingested, like lipstick or potentially hand lotion. Researchers have found that unless you have a deep and open wound, gluten cannot absorbed through the skin making topical items acceptable for use. (A quick reminder: don’t forget to wash your hands after applying a gluten-containing hair or cosmetic product to avoid any unintentional ingestion.) If you have a reaction to a cosmetic or toiletry, consider an alternate culprit like an allergic reaction.  

You don’t have the same symptoms as your family member, so you don’t have celiac disease.

We all know that celiac disease can be quite a chameleon, and that can also be the case within a family. Just as it’s not uncommon for one person to have severe gastrointestinal problems, another to have anemia and another to have no symptoms at all, the same holds true for family members. Because first and second-degree relatives have an increased risk of developing celiac disease (1 in 22 for parents, siblings, children; 1 in 39 for aunts, uncles, nephews, nieces, cousins, grandparents, half-siblings), celiac disease experts recommend family member testing as a proactive approach to diagnosis.
Most celiac disease physicians suggest relatives get a blood test at the same time their family member is diagnosed and then every 2 to 3 years or anytime potential symptoms emerge. Because celiac disease can develop at any age, it’s possible for a relative to have an initial negative test result, but then test positive 12 years later. A genetic test can help to determine your risk and can even rule out celiac disease if a person is found to not carry the celiac disease genes.
Learn how to have an effective conversation with your family members about their genetic risk at www.SeriouslyCeliac.org.

If a restaurant has a gluten-free menu, they know how to serve me.

One day, we all hope to sit down to a gluten-free meal, no questions asked. Until then, don’t take gluten-free menus for granted. Unfortunately, some restaurants have introduced gluten-free options without doing their due diligence to learn and understand what it means to serve a gluten-free meal that’s safe for people requiring a medically necessary gluten-free diet. The reverse can also be true: Just because a restaurant doesn’t have a gluten-free menu doesn’t mean that they can’t serve you. I know several restaurants that will prepare fantastic and safe gluten-free meals upon request. The best thing you can do is call ahead and ask how they address gluten-free guests.

Celiac disease is on the rise because today’s wheat is different than it used to be.

There are many theories as to why celiac disease is becoming more and more prevalent. One of those theories is that wheat has been bred to contain higher amounts of gluten. According to Donald Kasarda, PhD, Collaborator, Agricultural Research Service, U.S. Department of Agriculture, and Beyond Celiac Scientific/Medical Advisory Council member, that theory falls flat. Dr. Kasarda published a study last year that found that wheat breeding was not to blame for the rise in celiac disease. Other factors, such as overall wheat consumption or an additive known as “vital wheat gluten,” are potential areas to explore in the future, but so far no definitive causes have been identified.
As research continues, you can expect to see more myths busted in the future. Take this as an opportunity to start reading more about the latest news in celiac disease and the gluten-free diet, and always choose credible sources!


Need to Know: Oats and the Gluten-Free Diet - Allergic Living

The subject of oats and the gluten-free diet can be confusing. Here’s what you need to know.
Anyone with celiac disease quickly learns that the protein gluten is found in wheat, barley, rye – and a whole host of foods, not just cereal-based ones, but packaged products such as malt vinegar, pre-made burgers (as a filler) and soya sauce. But one food that is at least getting a second chance on the gluten-free diet is Avena sativa – the common oat.
Oats do not inherently contain gluten protein, yet they are usually listed next to wheat, barley and rye as cereal grains to be avoided on the strict gluten-free diet. Why is this? The issue has been that oats in the field are commonly grown alongside or in rotation with the gluten-containing grains. It’s easy to get cross-contact during growing and harvesting, as well as through transportation on railway grain cars.
For these reasons, it’s accepted by experts that “regular” oats are likely to contain gluten and should be strictly avoided by those with celiac disease.
But fortunately, “regular” oats are no longer the only oats available. In recent years, it has become possible to purchase uncontaminated oats and, in the U.S., consumers can now find certified gluten-free oats and oat products. In other words, some manufacturers are now going the distance to ensure the oats remain “pure” and don’t get exposed to gluten.
There have been many scientific studies looking at these pure oats and celiac disease. Two recent studies – one focused on introducing oats to the diets of children with celiac disease and the other on the long-term effects of oat consumption in adults with celiac disease – found no harmful effects related to including moderate amounts of pure, uncontaminated oats in the gluten- free diet.
The Academy of Nutrition and Dietetics, the national dietitians’ organization, has released a position statement on oats confirming that the majority of those with celiac can eat up to 50 grams per day (about half a cup) of gluten-free dry rolled oats without any problems.
However, there is one crucial caveat: a small subset of people with celiac disease will actually react to a protein found in pure oats, known as avenin, just as if they were reacting to gluten. While it’s not known how many with celiac disease react to avenin, it’s generally accepted that it’s a small minority. According to the University of Chicago’s Celiac Disease Center, “perhaps fewer than 1 percent of celiac patients show a reaction to a large amount of oats in their diets.”
Unfortunately, there is not yet any clinical test to determine who will react to oats and who will not, so if a decision is made to incorporate oats into the gluten-free diet, there are precautions to follow. Melinda Dennis, a registered dietitian and the nutrition coordinator at the Celiac Center at Beth Israel Deaconess Medical Center in Boston, notes that before anyone adds oats to their gluten-free diet, this should be discussed with a dietitian or doctor. She also stresses only eating the proper kind of oats: “They must be pure, uncontaminated, gluten-free oats, specifically labeled as such.”
The newly diagnosed must ensure they are properly following the gluten-free diet, with all symptoms resolved and blood tests showing normal levels of antibodies associated with celiac disease. Then, the addition of oats should occur gradually, with lots of water intake, while informing the doctor of any symptoms. After three to six months, it’s important to follow up with a gastroenterologist.
The increased fiber intake from oats can also result in temporary gastrointestinal symptoms like bloating and gas – which can be confused with celiac symptoms. This is another reason why it’s important to incorporate oats into the diet gradually, and in concert with the advice of a dietitian or doctor. Adding pure oats to the gluten-free diet can be a boon to nutrition. Dennis says the grain is a good source of fiber, protein and B vitamins, and can also help to lower cholesterol levels. But beyond the nutritional benefit, being able to cook with oats increases the diversity of the diet, which is always welcome to those avoiding gluten.
At the end of the day, it’s up to the individual to decide what’s right for his or her diet. Odds are that no problems will occur from eating a small amount of gluten-free oats, and adding them to the diet can boost nutrition and expand meal options. However, if symptoms appear, or antibody levels rise, speak to your doctor. Keep in mind that there are the unlucky few who can’t even tolerate pure oats.
Article Shared via Allergic Living

Celiac Disease Fast Facts

Graphic credit

What is Gluten? - Celiac Disease Foundation

What is Gluten? - Celiac Disease Foundation

Celiac Disease Foundation

Gluten is a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan wheat and einkorn), rye, barley and triticale – a cross between wheat and rye. Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods, even ones that would not be expected.

The Big 3: Wheat, Barley, Rye


WheatWheat is commonly found in:
  • breads
  • baked goods
  • soups
  • pasta
  • cereals
  • sauces
  • salad dressings
  • roux
BarleyBarley is commonly found in:
  • malt (malted barley flour, malted milk and milkshakes, malt extract, malt syrup, malt flavoring, malt vinegar)
  • food coloring
  • soups
  • beer
  • Brewer’s Yeast
Rye is commonly found in:rye
  • rye bread, such as pumpernickel
  • rye beer
  • cereals

Other Grains

TriticaleTriticale is a newer grain, specifically grown to have a similar quality as wheat, while being tolerant to a variety of growing conditions like rye. It can potentially be found in:
  • breads
  • pasta
  • cereals
oatsOats can add diversity and offer many nutritional benefits to the gluten-free diet. CDF’s medical experts recommend only oats labeled gluten-free as cross-contact may occur when oats are grown side-by-side with wheat, barley or rye.
Patients eating oats from any source may complain of symptoms. This could be due to one or more of several factors, including intolerance to the increase in fiber, food intolerances, contamination with gluten, or, rarely, the development of an immune response to oat protein, similar to that occurring due to gluten.
The decision to include oats in your diet should be made with your physician or dietitian and should include monitoring of your anti-tissue transglutaminase (anti-tTG) antibody levels.

What Else Contains Gluten?

There are many food items that may contain gluten, often in hidden or unexpected ways.

What Can I Eat?

Cutting out gluten from your diet may seem like a difficult and limiting task. Fortunately, there are many healthy and delicious foods that are naturally gluten-free!
Our 7-Day Gluten-Free Meal Plans can help you kick-start your gluten-free lifestyle. These nutritionally balanced Meal Plan provide three meals and snacks each day with easy to make recipes and “Quick Fixes” for those on-the-go.
The CDF Gluten-Free Allergy-Free Marketplace showcases products and services from companies that care about the gluten-free and allergy-free community. You can browse by dietary preferences, and view product pictures, ingredients, and nutrition facts to create your shopping list. You can also purchase specially designated products directly from Amazon.

What Can I Cook?

Find easy-to-fix recipes for every occasion at CDF’s Recipe Hub.

What Vitamins and Supplements Should I Take?

There are a variety of nutritional deficiencies associated with celiac disease, primarily caused by the inability of the damaged small intestine to properly absorb enough of the nutrients our bodies need. fter treatment with a strict gluten-free diet, most patients’ small intestines recover and are able to properly absorb nutrients again, and therefore do not require supplementation. For certain patients however, nutrient supplements may be beneficial.

What Medicines Can I Take?

The true chances of getting a medication that contains gluten is extremely small, but as a protector of your health, you should eliminate all risks by evaluating the ingredients in your medications.

Ask-Our-Dietitian

Janelle Smith, MS, RD,specializes in gastrointestinal symptom management through appropriate nutrition and food choices, helping you adapt to living on a gluten-free diet.
What is Gluten? What is Gluten?
What is Gluten? What is Gluten?


Walking Is Considered Exercise—But Only If You Take This Many Steps Per Hour

Walking Is Considered Exercise—But Only If You Take This Many Steps Per Hour



There's a certain amount of steps you should hit per minute if you're walking to lose weight, a new study says.
Walking is one of the most pleasant ways to get active, and nearly anyone—even those who don't want to shell out membership fees for gyms or fitness classes—can get in on the action. We've previously learned that any form of walking is beneficial to your health and fitness, whether it's a trip around the block or a miles-long trail hike, but a new study suggests there's actually a magic number of steps to aim for if you're truly looking to shed pounds while walking.
The research, published in the British Journal of Sports Medicine, included data on each participants age, BMI, heart rate, and breathing rate so they could learn of any correlation between walking and overall health.
After some digging, researchers discovered that 100 steps per minute (about 2.7 miles per hour) is magic formula for it to be considered moderate exercise, where your heart rate increases by 50 to 70 percent. When you break it down, it's just under 2 steps per second, which definitely sounds doable for a healthy individual.Continue Reading



Gluten-Free 101: What You Need to Know - Celiac Disease Foundation

Gluten-Free 101: What You Need to Know - Celiac Disease Foundation





Avoid Cross Contamination!

When living gluten-free, avoiding the accidental exposure to gluten is of the utmost importance. One place were cross-contamination is an issue is often in one’s own kitchen. Here is a handy guide to the tools we recommend you replace to create a safe, gluten-free kitchen.

13 Signs Of Magnesium Deficiency + How To Finally Get Enough - Dr. Will Cole





What are the signs of magnesium deficiency?
1. Muscle cramps and spasms
Random spasms, cramps, and “charlie horses” in your legs and other places in your body aren’t actually random – they are the most common signs of magnesium deficiency.
2. Low thyroid hormone levels
Magnesium is essential to the production of thyroid hormones, and I find that magnesium deficiency is one of the often overlooked factors contributing to thyroid problems.
3. Sleep trouble
New research found that magnesium supplementation helped improve all the major physiological markers associated with insomnia. One major example: GABA is the calming, restful neurotransmitter, and GABA receptors in the brain require magnesium to work correctly.
4. Anxiety or depression
Magnesium calms down the excitatory NMDA receptor. Without it, calcium and glutamate activate NMDA, which can lead to depression and anxiety.
5. Adrenal fatigue
As someone who has personally struggled with adrenal fatigue in the past, I can attest to magnesium’s role in calming stress levels and rehabbing hormones. Magnesium helps to regulate cortisol levels, allowing for more balanced hormone production.
6. Poor memory
MIT researchers found that magnesium plays a pivotal role in regulating brain receptorsneeded for learning and memory function, and that supplementing with magnesium helped clear so-called “brain fog.”
Magnesium can also enhance the brain’s ability to change, heal, and grow new neural pathways, which is essential to slowing down and even reversing cognitive decline.
7. Migraines and other types of headaches
Half of the United States gets at least one headache every month, and millions are debilitated by painful migraines. An estimated 50 percent of those suffering migraines are magnesium deficient. Research has found that 60 percent of those with chronic migraines have genetic changes that decrease their body’s ability to metabolize magnesium, which relaxes blood vessels in the brain. Ionized magnesium administered through an IV significantly reduced pain within 15 minutes in more than 80 percent of patients.
8. Heart problems
Someone has a heart attack every 43 seconds, and one study published in the American Journal of Cardiology found that a lower level of magnesium intake increased the risk of coronary heart disease by 50 to 80 percent. In a different double-blind, placebo-controlled study, people received either magnesium or a placebo for one year. For one month, the magnesium group received 6,000 milligrams of magnesium orotate, and 3,000 milligrams of magnesium orotate for 11 months. Afterwards, only 52 percent of the placebo group was still alive, compared with 76 percent of the magnesium group.
9. Inflammation
One commonality between just about every chronic health problem is inflammation. Magnesium has been shown to decrease CRP, which is a measure of generalized inflammation.
10. ADHD
Studies have found that children who took 200 milligrams of magnesium daily over six months had a significant decrease of hyperactivity symptoms compared to children who didn’t take magnesium.
11. Insulin resistance
A shocking 50 percent of America has some form of insulin resistance, from metabolic syndrome to full-blown type 2 diabetes. Research published in the medical journal Circulation showed that among approximately 5,000 people over a period of 15 years, those who took higher levels of magnesium had a decreased risk of metabolic syndrome. A similar study published in the American Journal of Epidemiology observed more than 1,000 healthy adults for five years and found that greater magnesium intake improved insulin sensitivity. Other studies have shown that magnesium improves triglycerides and high blood pressure, two other hallmarks of metabolic syndrome and diabetes.
12. Weak bones
Magnesium is a key nutrient for producing strong, healthy bones. A randomized controlled study found that 300 milligrams of supplemental magnesium increased bone mineral content when taken for a year. Two American Journal of Clinical Nutrition studies found that the more deficient someone was in magnesium, the lower the bone density was, increasing the risk of osteoporosis and fractures.
13. Asthma
Research suggests people who don’t eat enough magnesium-rich foods have a higher rate of asthma. One reason could be that magnesium may facilitate healthy bronchodilation.
If you have any of the signs of magnesium deficiency, talk to your doctor about getting your magnesium levels tested. Conventional nutrient labs aren’t always very accurate, so I suggest running advanced nutrient labs (a functional medicine practitioner can help you with this) to find out your magnesium level. If you are deficient, start adding more magnesium-rich foods to your diet, such as:
  • Spinach, 1 cup: 157 mg
  • Swiss chard, 1 cup: 154 mg
  • Dark chocolate, 1 square: 95 mg
  • Pumpkin seeds, 1/8 cup: 92 mg
  • Almonds, 1 ounce: 80 mg
  • Black beans, 1/2 cup: 60 mg
  • Avocado, 1 medium: 58 mg
  • Salmon, 1 fillet: 53 mg
  • Kefir, 1 cup: 50 mg
  • Figs, 1/2 cup: 50 mg
  • Banana, 1 medium: 32 mg


Subscribe to: Posts ( Atom )
 

Celebrate Gluten Free Template by Ipietoon Blogger Template | Gift Idea