10 Symptoms of Gluten Intolerance (eatlocalgrown.com)


More than 55 diseases have been linked to gluten, the protein found in wheat, rye, and barley. It’s estimated that 99% of the people who have either gluten intolerance or celiac disease are never diagnosed.

It is also estimated that as much as 15% of the US population is gluten intolerant. Could you be one of them?

If you have any of the following symptoms it could be a sign that you have gluten intolerance:

  1. Digestive issues such as gas, bloating, diarrhea and even constipation. I see the constipation particularly in children after eating gluten.

  2. Keratosis Pilaris, (also known as ‘chicken skin’ on the back of your arms). This tends be as a result of a fatty acid deficiency and vitamin A deficiency secondary to fat-malabsorption caused by gluten damaging the gut.

  3. Fatigue, brain fog or feeling tired after eating a meal that contains gluten.

– Read the full list at: http://eatlocalgrown.com/article/11266-wheat-gluten-the-culprit-for-so-many-ills.html#sthash.cQWAAwBz.dpuf



‘Gluten-free’ probiotics often contain gluten, study finds


Many probiotic supplements contain small amounts of gluten, but whether such traces are harmful for people who can’t eat gluten is still unknown, a new study finds.

The researchers tested 22 popular probiotic supplements, most of which were labeled as “gluten free.” More than half of these products (55 percent) had detectable levels of gluten, the researchers found. Probiotic supplements are pills that contain “good” bacteria, and are touted as helping to maintain a healthy digestive system.

“It appears that labels claiming a product is gluten free are not to be trusted, at least when it comes to probiotics,” said Dr. Peter Green, a professor of medicine and director of the Celiac Disease Center at Columbia University in New York. [Don’t Be Fooled: 5 Probiotics Myths]

Most of the products that contained gluten had only traces of it — less than 20 parts per million — and would indeed be considered gluten free according to the Food and Drug Administration standards. Still, 18 percent of the probiotics contained higher amounts of gluten — too much to be considered gluten free.

What’s more, two out of the four products with excess gluten were labeled as “gluten free.” And traces of gluten were just as likely to be found in products labeled “gluten free” as in those products without the label, the researchers found.

Read full article here:  http://www.foxnews.com/health/2015/05/18/gluten-free-probiotics-often-contain-gluten-study-finds/

6 Surprising Results of Going Gluten-Free


From: http://www.huffingtonpost.com/celia-kaye/gluten-free_b_7056162.html

It’s not news that going gluten-free has tremendous health benefits for celiacs. Healing of the intestinal lining, proper absorption of nutrients, and mental clarity are just the tip of the iceberg. Given the symptoms of untreated celiac disease, these improvements as a result of a gluten-free diet aren’t surprising. What is surprising is how many other ways going gluten-free can impact your lifestyle.

1) After going gluten-free you’ll suddenly feel compelled to clean up the rest of your diet.
It might not be the case for everyone, but going gluten-free can feel a lot like a dietary spring-cleaning. Ever clean out your closet, then maybe your desk drawer, then somehow find yourself three hours later manually dusting each and every blind until they glisten like the rest of your newly lemon-scented room? You’re on a roll.

Well, despite all the gluten-free junk food available, you might find that you reach for the kale instead of the cake. As great as you’ll feel on a gluten-free diet, you’ll feel even better on a healthy gluten-free diet.

2) Not only will you start working out more consistently, you’ll learn about fitness on a deeper level.
Once you’ve experienced how good you feel not eating gluten — no stomachaches, no headaches, no fatigue — you’ll recognize when you’re pushing your body too hard. And on the flip side, you’ll know when you can push yourself a little more.

The combination of eating better and having the energy to exercise can be a huge motivating factor, and you might wind up researching the ten best yoga poses for runners instead of dragging yourself lazily to the gym for a light jog. You research what you can and can’t eat on a gluten-free diet, and might start applying those research tendencies to your fitness.

3) You won’t just be grateful for the extra hours you spend awake now that you’re not fatigued and constantly napping — you’ll want even more.
Like making up for lost time, once you see how much you can accomplish in a day when your brain isn’t foggy and your eyes aren’t closing, you’ll feel compelled to use your hours even more wisely.

Waking with the birds might not be your style, but now that you have energy you’ll probably strive to accomplish one or two personal tasks before even leaving for work rather than rushing out the door because you hit snooze a record-breaking ten times. Or maybe you’ll want to cut an hour of TV time at night in favor of practicing piano. You might even catch yourself setting your alarm early at least one weekend day instead of sleeping until noon. Imagine that. Being active instead of exhausted.

4) You’ll read more.
Or at least you’ll stop reading the same sentence over and over again like you used to because your brain was foggy. Even if you don’t find that you increase the amount of books you mentally consume in a month, it’s likely that you’ll remember more of what you did read. No one has time to reread paragraphs.

5) Staying out past your bedtime will be much less painful.
Remember when you used to plan on dinner with friends followed by dancing, or hitting a bar… but had to go home after dinner because you felt sick? No more. Your gluten-free diet will let you reopen the social doors that you might have closed. Not only is that good news for your social life, but it’s also good news for your professional life. All those networking opportunities and events that you missed — well, they might not pop up again, but new ones will, and you’ll be there.

6) Baking and cooking will actually become fun.
You might have always hated them. But when you’re gluten-free, baking and cooking become more like an experiment than a task. New recipes are constantly popping up, and developers are still trying to perfect them. Which leaves room for you to get into your kitchen and start coming up with your own concoctions.

Many of the foods you loved before are probably now on the forbidden list, so it’s up to you to start figuring out some replacements. You might come across some strange textures and flour combinations, but when you find one that works and figure out how to make it work in less than 20 minutes, you’ll feel like you graduated from the Culinary Institute of Apartment 2B.

Copyright © 2015 Celia Kaye
All Rights Reserved

Celia Kaye is the name under which writer-filmmaker Kaitlin Puccio pens articles about her experience with gluten sensitivity. Kaitlin has written a forthcoming children’s book on Celiac and gluten sensitivity for the Celia Kaye lifestyle brand, and has been a contributor to MindBodyGreen. Follow her on Twitter, like her on Facebook, and visit her at celiakaye.com.

“Bread & Butter” is your vegan and gluten-free guide to savory baking


Margaret Badore (@mbadore)
Living / Green Food
March 13, 2015

The founder of BabyCakes NYC covers everything from bagels to puff pastry in her latest cookbook.

Erin McKenna’s bakeries, formerly known as BabyCakes, have long been a mecca for both vegans and the gluten-sensitive, and her cookbooks are equally sacred texts. Considering that gluten, dairy, and egg allergies often arise in one difficult combination or another, one would think that eating bread and cake would be out of the question for people with these dietary restrictions. But McKenna proves it’s not only possible, but also delicious.

Her newest book of recipes, “Bread & Butter,” takes a look at the most basic bread staples. Unlike her first two cookbooks, “Bread and Butter” is less focused on dessert and as a result is full of healthier, wholesome breads, from pumpernickel to pizza dough.

“Better health is something I’m always interested in, especially through food,” McKenna told me, but the healthier take on vegan and gluten-free baking came together less by design and more as a result of her experiments with savory baking.

The recipes found in “Bread & Butter” are also on sale at Erin McKenna’s three bakery locations in New York City, Los Angeles and Disney Springs in Orlando. “We have customers that only come in for the bagels.”

Gluten-free and vegan baking is often not for the faint of heart, so expect a list of ingredients that’s considerably longer than traditional ones. You will need xanthan gum for almost every bread recipe and sunflower lecithin for the butter, but McKenna has taken as much of the fussing out of the process of making bread as possible.

“One of my goals was to make these recipes for the clumsy baker,” said McKenna, “I myself am extremely clumsy. I wanted it to be something you could mix with a baby on your hip and have it come out perfectly.” There’s no kneading or punching down the dough. “This is basically like making cake batter.”

McKenna found that what works for baking something sweet doesn’t necessarily translate into baking bread, and each of the recipes was created through a long process of trial and error. But the end result is a success. I tried out the scallion pancakes, which were particularly quick, and the pizza dough. Both recipes were straightforward. It’s always good advice to read the whole way through a recipe before you start—I didn’t realize the pizza dough would require two hours to chill, and ended up eating pizza for lunch the next day instead of for dinner. The crust was satisfyingly crunchy, while the rest of the pie remained soft and just the right amount of chewy.

© Margaret Badore. I topped the pizza dough from “Bread & Butter” with mushrooms and garlic.

The beginning of the book covers many potential issues related to substitutions, which are generally not recommended for these types of recipes, and other questions related to ingredients that may be unfamiliar to gluten-free baking beginners. In addition to the butter recipe (which is soy-free too), the book also covers mayo, sandwich suggestions, and other savory dips.

McKenna’s best advice for novice bread bakers? “Weigh your ingredients as opposed to using cup measures.” The book does include measures by volume, but bread can be just finicky enough that weighing can make a difference. It’s a fool-proof way to make sure the end result will be just right.


Going gluten-free could get you a tax break



Can’t eat gluten? Your dietary restriction might lead to a tax break.

tax analyst told Kiplinger, “If you are on a restricted diet for a particular disease and if you have a doctor’s certification that you should be on such a diet, you can treat it as a medical expense.”

So there’s the caveat. You actually need to have a doctor tell you to stop eating gluten if you want the tax break. You can’t simply decide you want to strip it from your diet just because.

Ralph Barrera

An array of gluten-free cookbooks.

>> Read more trending stories  

Those who have problems with gluten might have a gluten sensitivity or celiac disease, an autoimmune disorder that damages the lining in the small intestine, according to WebMD.

This tax break is in place to help cut down on some of the costs of purchasing gluten-free foods.

The New York Times reported in 2014 that Nielsen found 11 percent of American households are now purchasing gluten-free products. That’s up 6 percent since 2010.

So that’s a lot of people spending a lot more money on gluten-free products. A 2008 study found gluten-free products are on average 242 percent more expensive than their gluten-filled counterparts.

So what do you need to do to get the deduction?

First off, the Celiac Disease Foundation says, “The amount of allowable medical expenses you must exceed before you can claim a deduction is 10 percent of your adjusted gross income.” That threshold is 7.5 percent of AGI if you or your spouse is over the age of 65.

If you qualify, you then need to send in a doctor’s note along with the medical deductions form, which is Form 1040, Schedule A.

You’ll also need to keep all your receipts to help figure out the difference between what you spent on gluten-free products and what you would have spent if you’d purchased the regular items. The difference between the two is what is deductible.

The National Foundation for Celiac Awareness reports that if you purchase gluten-free products online, the price of shipping can also be deducted.

Read more at newsy.com.



Is a gluten-free diet really good for our health?

Gwyneth Paltrow, Ryan Gosling and Jenny McCarthy are just some of the celebrities who have adopted a gluten-free diet – not necessarily because they have a gluten intolerance, but because they deem the diet to be healthier. As such, the diet seems to have become the latest “trend.” It is estimated that around 1.6 million people in the US follow a gluten-free diet without having been diagnosed with celiac disease – a severe gluten intolerance. But does this diet really benefit our health?
A loaf of bread with caution tape
Around 1 in 133 people in the US, or 1% of the population, have celiac disease – a more serious form of gluten intolerance.

Gluten is a protein found in wheat, barley, rye and triticale (a combination of wheat and rye). It acts as a “glue” in foods such as cereal, bread and pasta, helping them hold their shape. Gluten can also be found in some cosmetic products, such as lip balm, and it is even present in that nasty tasting glue on the back of stamps and envelopes.

In some individuals, consuming gluten can cause illness. It is estimated that around 18 million people in the US have some form of gluten intolerance – referred to as non-celiac gluten sensitivity (NCGS) – causing symptoms such as bloating or gas, diarrhea, fatigue, headache and itchy skin rash.

Around 1 in 133 people in the US, or 1% of the population, have celiac disease – a more serious form of gluten intolerance. In celiac disease, gluten triggers an immune response that attacks the lining of the small intestine. This means the body is unable to effectively absorb nutrients into the bloodstream, which can lead to anemia, delayed growth and weight loss.

Read the rest of the article here: http://www.medicalnewstoday.com/articles/288406.php

Coors Is Releasing A Gluten-Free Beer – Business Insider


MillerCoors is the latest brand to accommodate those with gluten allergies and sensitivities.

The brand is releasing a gluten-free beer called Coors Peak Copper Lager, according to AdAge.

MillerCoors described the taste of the beer as “light to medium-bodied crisp copper lager” and that it has a “malty, slight caramel profile offset by subtly spicy hops and the finish is slightly bitter, crisp and perfectly balanced.”

MillerCoors told AdAge that the beer will use brown rice, malted brown rice, and protein found in peas instead of barley.

Read more: http://www.businessinsider.com/coors-is-releasing-a-gluten-free-beer-2015-1#ixzz3P6fPkWkO