17 Sad Meals Everyone Gluten Free has suffered through (Buzzfeed)


Funny article only those that eat Gluten free would truly understand:

1. The bunless burger

Very, very wet and sad.

Twitter: @brbcan

Very, very wet and sad.

2. The burger bun that crumbled to death

Yay! They have gluten-free buns! Oh, it turned to powder upon a single touch.

Twitter: @Shelley650

Yay! They have gluten-free buns! Oh, it turned to powder upon a single touch.

3. The bowl of chips

It's cool, I'll just watch you guys eat a tasty, balanced meal while I eat some form of potato. Again.

Twitter: @scottstemp

It’s cool, I’ll just watch you guys eat a tasty, balanced meal while I eat some form of potato. Again.

Is gluten intolerance the cause of your health problems? (app.com)


AMIE VALPONE, Contributor12:06 a.m. EST December 6, 2016

What you may find shocking is that many people who suffer from gluten intolerance actually don’t have any digestive symptoms at all.

That’s right. You don’t need to have bloating or gas or other digestive discomforts to have an intolerance to gluten.

Gluten intolerance is becoming a common term these days. It seems like everywhere I turn, I’m meeting people who are having a reaction immediately or up to 48 hours after eating gluten.

Gluten is the protein found in wheat, barley, rye, spelt, kamut and oats. It’s found in everything from soy sauce to baked goods to salad dressings, marinades, shampoo, cosmetics and deodorant.

So, why is gluten such a problem for so many people? According to author Mark Hyman M.D., “Gluten sensitivity is actually an autoimmune disease that creates inflammation throughout the body, with wide-ranging effects across all organ systems including your brain, heart, joints, digestive tract and more. It can be the single cause behind many different ‘diseases.’ To correct these diseases, you need to treat the cause – which is often gluten sensitivity – not just the symptoms.”


Read the entire article here:  http://www.app.com/story/life/wellness/2016/12/06/amie-valpone-gluten/94815772/

Is Gluten-free good for children? (The Daily Meal)


Many people now choose gluten-free products, while others call it a fad.

Worldwide, diagnoses of celiac disease are on the rise. The gluten-free food industry is blossoming even faster, growing 135 percent from 2013-2015 with sales worth $11.6 billion. What attracts people without celiac disease to go gluten-free? Is it worthwhile, or even beneficial?
Dr. Norelle Reilly, of the Division of Pediatric Gastroenterology and the Celiac Disease Center at Columbia University Medical Center in New York, NY, has been looking into some issues relating to the gluten-free diet (GFD). Her commentary is published in The Journal of Pediatrics.

Celiac disease (CD) is an autoimmune disease. A person who has CD cannot eat gluten, a protein found in wheat, rye, and barley. Doing so can have serious consequences, as it can trigger an immune response that may damage the small intestine or other parts of the digestive system. Irritability and depression are common symptoms.

CD is a genetic condition, and the only treatment is to avoid gluten. In 2015, around 0.5 percent of Americans were following a strict GFD, 25 percent reported consuming gluten-free foods, and between 15-21 percent rated “gluten-free” as “very important” when buying food.

In contrast, a market survey in 2013 indicated that 31 percent of Americans considered the diet “a fad.” By 2015, 47 percent shared this view.

What is a gluten-free diet?

People who have to avoid gluten cannot eat anything containing wheat, barley, or rye flour, and some cannot eat oats. They must avoid bread, pasta, cakes, cookies, or crackers, and should consume no sauces or gravies thickened with flour, among other items. Alternatively, they can choose gluten-free (GF) versions.

Gluten occurs in some unexpected items, such as luncheon meat, soy sauce, and rice mixes, in some flavorings and preservatives, and in certain medications. A person with CD must check the labels carefully. Safe foods include meat, fish, fruit, vegetables, rice, potatoes, lentils, and natural seeds and nuts. Specially prepared breads, cakes, cookies, and ready meals are now widely available.

Why go gluten-free?

In 2015, a survey asked 1,500 Americans why they had chosen to “go gluten-free.” Results showed that 35 percent had “no reason” for doing so, 26 percent said it was a “healthier option,” and 19 percent wanted to improve their “digestive health.” Ten percent had someone in the family with a gluten sensitivity, and 8 percent had a gluten sensitivity.

According to Dr. Reilly, “Out of concern for their children’s health, parents sometimes place their children on a gluten-free diet in the belief that it relieves symptoms, can prevent CD, or is a healthy alternative without prior testing for CD or consultation with a dietitian.” She calls for clearer information about the GFD because of “frequent misunderstanding” about gluten.

Misconceptions about the GFD

Dr. Reilly raises a number of issues and misconceptions about avoiding gluten. One is that it offers a healthy lifestyle choice with no disadvantages. In fact, Dr. Reilly points out, there is no proven benefit of avoiding gluten, unless a person has CD or a wheat allergy.

She adds that avoiding gluten could mean a higher fat and calorie intake, because packaged GF goods often contain more fat and sugar than their conventional counterparts, potentially contributing to obesity and prediabetes.

Avoiding gluten can also lead to nutritional deficiencies, especially of the B vitaminsfolate, and iron, because GF products often lack fortification.

A further belief is that gluten is toxic, but Dr. Reilly notes that no evidence supports this theory. In fact, over-dependence on rice, she suggests, could mean an increased intake of arsenic, which rice has a tendency to absorb.

Some people have a close relative with CD, and they avoid gluten through fear of developing it themselves. Dr. Reilly points out that healthy relatives of people with CD do not need to avoid gluten, and nor do healthy infants who are at risk of developing CD.



5 Things You Need To Know About Gluten



Bread, made from grinding wheat into flour, is one of the oldest recorded human foods; we’ve been digesting gluten for a very long time. The gluten-free fad has developed in response to many things, from the increasing awareness of celiac disease (though, as we’ll discover, sometimes awareness doesn’t lead to diagnosis) to the discovery in 2011 of a possible condition called non-celiac gluten sensitivity, which was thought to mean “ordinary” people could still have problems processing gluten. The problem? That sensitivity might not actually exist.

Read the full article here:  http://www.bustle.com/articles/150423-5-things-you-need-to-know-about-gluten


Gluten free pizza options for the New Year


From the Examiner:

Are you looking for a few options for gluten free pizza this New Years? Well you are in luck as there are many options. One of this gluten free gal’s favorite gluten free pizza options to make at home isPamela’s Products pizza mix. You can find Pamela’s Products in various retailers to include, Sprouts, Wholefoods in California. On the east coast you can visit various grocers like Wegman’s and Stop n’ Shop or any natural grocery store.

In addition to a package mix, delivery options always exist for New Years. Dominoes makes a gluten free pizza, however for those worried about cross-contamination, Dominoes would not be the safest place, as all the other pizzas are prepared around the gluten free crusts. Considering that dominoes is truly known for their regular pizzas, they don’t do such a bad job on the gluten free option, so give it a try this New Years.

Read the entire article here:  http://www.examiner.com/review/gluten-free-pizza-options-to-ring-the-new-year



Customers Suing General Mills Over Recalled “Gluten-Free” Cheerios That Contained Wheat (The Consumerist)



Whenever a company recalls a product on a large scale, lawsuits are sure to follow. General Mills’ recall of 1.8 million boxes of supposedly gluten-free Cheerios that could have possibly contained wheat is no different: two shoppers have filed a lawsuit against the food giant, claiming the company sold a misbranded product.

In a proposed class-action lawsuit [PDF] filed in California against General Mills and the manufacturing manager at the plant that accidentally introduced wheat-containing flour into gluten-free Cheerios, the plaintiffs accuse the company of “deceptive, unfair and false advertising and merchandising practices” that caused customers to buy items they would have avoided, as well as putting their health at risk.

“By labeling products ‘Gluten Free’ Defendants created the misimpression that their products do not contain gluten and are therefore safe for those persons who may be sensitive to gluten to eat,” the complaint reads.

Read the rest of the article here:  http://consumerist.com/2015/11/04/customers-suing-general-mills-over-recalled-gluten-free-cheerios-that-contained-wheat/


The Best Gluten-Free Option At Every Major Fast-Food Chain (Huff Post)


by Kristin Hunt

Gluten intolerance can be a real jerk. Half your friends think you’re lying about your convulsing tummy, and getting past the drive-thru without asking 15 necessary questions is a near impossibility. We can’t do anything about your questionable taste in friends, but we can at least save you some time on your next trip to McDonald’s.

Below, we humbly present the best gluten-free options at major fast-food chains. We didn’t include any fries, because the risk of cross-contamination is so high, but if you’d like to order them with any of these items, just ask a manager about their cooking methods first. You probably already knew to do that, though. Let’s dive in.

In-N-Out: Double Double, protein style
Does gluten make your stomach meaner than Mike Tyson after someone breaks into his menagerie of pigeons? Order off In-N-Out’s secret menu — just ask for your burger “protein style,” which is code for lettuce wrapped.

Burger King: bunless Whopper
Order that Whopper patty — it’s totally safe sans bun. Plus, you can wash it down with a chocolate, vanilla, or strawberry milkshake… or breakfast syrup, if you’re so inclined.

Chick-fil-A: grilled chicken nuggets
Be careful with your words here, because Chick-fil-A’s regulation nugs are just as gluten-laden as you’d expect. But the grilled ones are fair game, and, according to some sources, tastier.

Read the full list here:  http://www.huffingtonpost.com/thrillist/the-best-gluten-free-opti_b_8478970.html


Is ROUNDUP the real reason so many Americans have Celiac?


The influx of wheat allergies in the United States may not be gluten-related as many have thought, but instead could be attributed to Monsanto’s toxic weed killer known as Roundup. Used as a drying agent, Roundup contains glyphosate, a deadly herbicide that not only kills weeds, but binds to the soil it is sprayed on. It turns out that spraying Roundup on wheat crops at harvest time boosts production, as a result of which farmers are using it more liberally, and Americans are consuming trace amounts of the toxic chemical every time they eat wheat-based products.


Although it is a strong chemical, farmers turn to Roundup as a desiccant to ensure more wheat just before harvest. The glyphosate causes wheat to go to seed as it dies, creating a bigger bounty at harvest time, and ensuring the farmer to be successful for the season. But because of these results, farmers have also increased the use of Roundup during other times of the season, adding even more glyphosate to the wheat crop, which remains with the grain and can even be traced in bread made from it.

Related: The Netherlands Says “No” to Monsanto, Bans RoundUp Herbicide

In 2013, a study published in the Journal Interdisciplinary Toxicology directly linked the rising presence of glyphosate on wheat with the increase of celiac disease, with an almost identical graph comparison. Studies have shown that Roundup affects helpful bacteria in the stomach and digestive system, preventing it from making important amino acids that aid in digestion (thus causing discomfort and celiac disease). Contrasting this study, many Americans who have claimed to developed celiac disease and gluten intolerance have noted that they did not suffer the same symptoms when ingesting wheat in countries like Italy when on vacation.

To avoid eating Roundup with their bread, consumers can purchase organic, unhybridized Einkorn wheat to satisfy their carb cravings.

Via The Home Economist

Read more: Roundup Bread: The Real Reason Americans are Intolerant to Wheat celiac incidence as a factor of glyphosate application to wheat – Inhabitat – Sustainable Design Innovation, Eco Architecture, Green Building


Avoid the Gluten-Free Trap (from the Huffpost)


The majority of potato chip brands have always been gluten free. Yet, when someone is grabbing a bag at the grocery store, or offering you some at their house, they announce “they’re gluten-free!” as if that’s some sort of health benefit.

Sadly, many are picking up gluten free breads, cookies, and crackers thinking that these products are improving their health and physique.

If someone’s gluten-intolerant or gluten-sensitive, deciding to go gluten-free will no doubt cut down on the inflammation they’re experiencing from wheat, barley and other gluten-containing grains. However, anyone thinking that switching to quinoa pasta, rice crackers, and gluten-free muffins will lead to fat loss is seriously misguided. At the end of the day a brownie is still a brownie, and gluten-free or not, eating one everyday after lunch or consuming a breakfast that looks like the one below isn’t going to fix your waistline:


Read the full article here:  http://www.huffingtonpost.com/mike-sheridan/avoid-the-glutenfree-trap_b_7979192.html