gypsy: (Default)
[personal profile] gypsy
"Large numbers of people, perhaps even the majority of the population, are adversely affected by gluten on some level, and most of them do not have full-blown celiac disease, just a lesser form of gluten intolerance. Grains and sugars are inherently pro-inflammatory and will worsen any condition that has chronic inflammation at its root -- and not just inflammation in your gut, but anywhere in your body.

Those with celiac disease know the importance of eliminating grains from their diet, as many cannot tolerate even minute amounts of gluten, but this message has still to take root in the collective mind when it comes to dealing with autoimmune diseases and other inflammatory conditions.

In fact, if you want to avoid heart disease, high cholesterol, type 2 diabetes or even cancer, you will want to severely limit your grain consumption, or avoid grains entirely.

In my experience about 75-80 percent of ALL people benefit from avoiding grains, even whole sprouted grains, whether you have celiac disease, gluten intolerance or neither of those conditions."

Full article here.

x-posted to [ profile] celiac on LiveJournal

ex_luludi775: (Xeladytka Russka Dancers)
[personal profile] ex_luludi775
I just found a really good gluten-free recipe site called The Baking Beauties that I wanted to share. They have a great recipe for gluten-free Oreo cookies! From the site:


Mmm...Oreo cookies that are alright for a gluten-intolerant tummy. :) OK, maybe not the waistline of a gluten-intolerant person, but this sure will satisfy any cravings you have for Oreo cookies! :)

These cookies have some crunch to them (the thinner you can slice them when making them, the crunchier they'll be), and the cookie & frosting both taste exactly like the regular Oreo cookies you buy in the store. AND, you can make all your cookie "Double Stuff" if you want! Yeah! :) Next time (yes, this is a recipe I'll be making again!), I may try to flavour the icing with coffee...mmm...a mocha Oreo cookie... Delightful! :)

You could also roll the dough out on parchment paper, bake in a full sheet, and, once cooled, make crumbs in your food processor. These crumbs would be perfect for making gluten-free crusts for cheesecakes or pies!


3/4 cup rice flour
3/4 cup tapioca flour
3/4 cup cornstarch
1 tsp xanthan gum
2 tsp. egg substitute
2/3 cup cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup butter (I used margarine without a problem)
1 cup white sugar
1 egg
1 tsp vanilla
1-2 tsp milk

2 cups confectioners' sugar
3 tbsp shortening
1/4 tsp vanilla
2 tbsp hot water

1. Preheat oven to 350 degrees F.
2. In a medium bowl, whisk together the flour mix, xanthan gum, egg replacer, cocoa, baking powder, baking soda and salt. Set aside.
3. In a bowl of the mixer, cream the margarine and sugar until light. Add the egg and vanilla and beat well.
4. Add the dry ingredients in 3 additions. If the dough becomes too stiff, add the milk as needed.
5. Shape the dough into two 10"x1 1/2" rolls. Wrap in foil (or plastic wrap)and chill. Chill for about 15-20 minutes.
6. Cut into 1/8" slices, if you have a cookie stamp, you can at this point press it into the sliced cookies before baking. Bake these cookies on an UNGREASED cookie sheet for 10 minutes.
7. Let cool for a few minutes before removing from the cookie sheet. Cool thoroughly on a rack.
8. For the filling, combine confectioners' sugar, shortening, vanilla and hot water (use enough to create a good spreading texture).

luludi: (endo: hot water bottle)
[personal profile] luludi


Cattle exclusively fed wheat often die from a bloating disorder known as wheat pasture bloat, feedlot bloat, free-gas bloat or frothy bloat. Wheat and barley are fed to cattle because they are a cheap source of high protein grains. These grains result in rapid weight gain for finishing cattle off for slaughter. However, if too much wheat or barley is fed to cattle, especially high gluten containing wheat, the cattle can die. Therefore, the cattle industry knows to mix the feed with other grains.


In pasture bloat, the stomach or rumen as it is called in cattle, accumulates excessive gas putting pressure on the heart and lungs leading to death. I have patients who tell me that they feel like they are dying because of the pain and bloating they experience. Some have even said they wish someone could puncture their stomach to let all their gas out. Most no longer feel that way after starting a gluten-free or wheat-free diet. Their bloating is gone.


My wife grew up in rural Missouri. Her family had cattle. When I asked her if she had ever heard of pasture bloat she told me a story of trying to help the local veterinarian save one of their cows that developed pasture bloat. Despite puncturing the cow's stomach letting the gas escape, the cow died anyway.


Recently, while horseback riding with my daughter, the guide complained about how the horses kept stopping to pass gas and loose green stools, blurting out "we think it's the hops". The ranch gets discarded hops from the local beer brewery that they feed to their horses. Gluten containing hops are giving the horses gas and loose stools!


Many of my patients also complain about being unable to lose weight. Yet a diet history reveals that, like most Americans now, they are getting more than 20% of their daily calories from carbohydrates containing gluten. If the cattle industry knows that wheat and barley grains rapidly fatten cattle we should not be surprised at the obesity epidemic in our grain and carbohydrate heavy diet. In contrast, overweight and obese people on a gluten-free diet frequently lose weight.


Many people who have Celiac disease are overweight or obese. Unfortunately their diagnosis is usually missed because of the misperception that you can't have celiac disease if you are overweight. This is false. Many people with undiagnosed celiac disease are overweight as well as constipated. They usually do have severe bloating symptoms though.


The low carbohydrate diet, by nature a low gluten diet, is so successful because people lose weight and they note that their headaches, fatigue, muscle aches, brain fog and bloating are better. They lose weight and they feel better. They are therefore motivated to continue. However, reintroduction of carbohydrates, especially those that are high in gluten, results in weight gain and feeling well. However, giving up gluten can be difficult. There are cultural issues, increased cost, and other inconveniences that have to be overcome.


Also, gluten has addictive properties. Gluten is broken down into morphine like proteins called gliadomorphins or gluten exorphins. These well-characterized chemicals have many effects including addictive properties and function impairment.


My GI training led me for years to advise people, especially those with irritable bowel syndrome and diverticulosis, to eat plenty of whole grains and to take fiber supplements. This is also the recommendation of the U.S. government in our Food Pyramid. I eventually stopped pushing whole grains and some fiber supplements because so many patients complained of increased bloating, gas and abdominal discomfort. As an expert on celiac disease, I realize that recommendations of whole grains and gluten containing fiber supplements are not only unhelpful to but also harmful to many people.


Feedlot bloat usually results in a slimy frothy coating of the cattle stomach (rumen). I frequently see this mucus or slimy coating on the surface of the small intestine of my patients when doing endoscopy. I suspect this may be due to excess carbohydrates in the diet. The accumulation of intestinal gas in cattle is due to their inability to eructate (burp). Some cattle become some ill they must be slaughtered early. Increased bacteria production has been implicated. Fermentation of these grains is also believed to be involved. Excess protein content of some wheat like winter wheat high gluten, is also to blame. Wheat is fermented faster and much more than barley, sorghum or corn.


So, why is wheat given to cattle? It is inexpensive. It produces very fast weight gain and more weight gain than other grains. However, great care must be exercised in using wheat for fattening cattle. Supplements are required because wheat alone can result in low calcium levels that can cause grass tetany, a form of muscle spasms or paralysis. An exclusive or very high wheat diet can cause a ruminant acidosis (high levels of acid in the blood) that is also fatal to cattle.

Is your diet consisting of large amounts of calories derived from wheat and gluten containing carbohydrates? Are you overweight and constantly feeling bloated, experiencing unexplained muscle cramps and aches, headaches, balance difficulties, and abdominal pain? Maybe you should learn from the cattle industry since the doctors are not likely to tell you the truth about the dangers of a grain-based diet.

My goal as the Food Doc is to help empower you with the knowledge you need for a healthy gut, healthy life. Learn more today at


A review of bloat in feedlot cattle. Cheng KJ et al. J Anim. Sci 1998. 76:299-308. The Food Doc, Dr. Scot Lewey, is an expert medical doctor specializing in digestive diseases and food related illness, especially food allergies, celiac disease and colitis. Dr. Lewey's is an expert gastroenterologist (specialist in diseases of the digestive tract) and has personal and family experience with gluten and milk sensitivity. For over two decades he has been a practicing physician, clinical researcher, author and speaker. - The Food Doc, "Healthy Gut, Healthy Life"

Learn more at Copyright 2007, The Food Doc, LLC, All Rights Reserved.

luludi: (lol: cake or death)
[personal profile] luludi
Found here at their official site: Spangler Candy

Dum Dum Pops do not contain many of the food allergens, including peanuts, tree nuts, milk, eggs, soy or wheat gluten. Dum Dum Pops are manufactured on dedicated equipment. This allergen statement does not include our Dum Dum Gum Pops or Dum Dum Chewy Pops Variety Pack (Dum Dums with chocolate chewy, sour chewy, or gum filling).

(Someone brought me one with some take out food and I wanted to make sure they were ok, and once I saw they were I figured I'd post it :)


luludi: (bunny: yay!)
[personal profile] luludi
I was SO EXCITED to find this!!!! I don't know if any of you have a Trader Joe's where you live, but we have them here in Oregon and I love shopping there. They are very, very careful about their labeling, and are actually transitioning to new labels which clearly state which products are completely gluten free (no cross-contamination risk)! In the meantime, here is a list of all of their gluten free products:

(A .pdf of this can be found here)

No Gluten Ingredients
Updated: 05/20/09

Our dedication to you as a valued Trader Joe’s customer is to provide you with helpful information to
make informed buying decisions because we know that you have specific dietary concerns. We have
made every effort to be accurate and cannot be held responsible for individual reactions to any product
(Private Label or Branded). Please use this guide at your own risk. Unless a brand name is specified, it
is Trader Joe’s Private Label.

Please Note - this guide is a sampling of many of the products we carry in which No Gluten Ingredients
are used, but it is not a comprehensive list. We do our best to keep the information as up to date and as
accurate as possible, but we do introduce and discontinue products all the time, and some products may
be available based on season or region, so keep your eyes open and always read product labels. To
contact us with product inquiries visit the Trader Joe’s website at
A set of universal dietary guidelines for Celiac Disease does not exist. The Celiac Disease Foundation
(CDF) uses criteria based on the latest scientific research and advice from its’ Medical Board of
Advisors. For information about Celiac Disease please contact the Celiac Disease Foundation (CDF) at
(818) 990-2354, via email at or on the web at

• Our suppliers follow Good Manufacturing Practices (GMP’s) to segregate ingredients on shared
equipment and/or in the facility.
• Always read the label - ingredients and suppliers may change.
• Gluten is a protein found in wheat, barley and rye and their derivatives such as malt or spelt.
• As a general rule of thumb, dairy, juice, meat and produce do not contain gluten or any gluten
• Under Trader Joe’s Brands, ingredients listed as “natural flavors” or “spices” do not contain
gluten or gluten derivatives.
• Use common sense and remember the motto: When in doubt, leave it out.

click here for list )
luludi: (endo: hot water bottle)
[personal profile] luludi
I've tried to be really careful, and since I started excluding gluten I've felt so much better, but today I had some Crystal Light (red tea version) and some Orbit Mist gum (watermelon) and since then I've had cramping/problems. The Crystal Light actually says Gluten Free on the package, and Wrigley's claims their Orbit gum is, but something made me have symptoms again and these are the only two things I've changed in the past 48 hours.

I know companies sometimes say their products are gluten free when they actually aren't (not on purpose, just because they aren't very educated on all the places gluten can hide). Grr... just venting, I guess :(

hooloovoo: Wesley grinning over the word fascinating (fascinating)
[personal profile] hooloovoo
 Like the subject says, this isn't really a recipe. It's more an evolution of the "things with corn tortillas" food group. (I'm not the only person who some how ends up eating corn tortillas all the time, right?)

Anyway, the other day I made gluten free mini pizzas.

corn tortilla pizza!

They're just two corn tortillas with marinara sauce, cheese and cut up salami (the closest thing I had on hand to pepperoni). I'd tried making them before with just one corn tortilla, but the sauce soaked through. So I used two, one on top of the other and the toppings on top of that. I baked them for, I don't know, 8 minutes, maybe? Until the cheese melted and the edges were crispy. In a 350 degree oven. 

They turned out pretty well, I think. GF pizza is really expensive, if you can find it. Whereas these cost maybe 75 cents to make. And the GF pizzas I've tried don't have crusts that taste anything like real pizza crust anyway, so these are actually pretty similar to them. Hope you like them. :D
luludi: (endo: hot water bottle)
[personal profile] luludi

I was recently diagnosed with celiac disease, though I've had symptoms for years. I also have endometriosis, and the symptoms of the two diseases are very similar. I attributed many of the symptoms I now know to be celiac symptoms to the endometriosis, until it became very obvious that something else was going on.

I would like for this community to focus on support, education, and information. I want this to be a place where we can share what we've learned, ask questions, rant or vent about doctors or symptoms, and have a place where we understand that we aren't just "picky eaters", "attention seekers" or part of the newest fad. Since gluten seems to be getting a lot of media attention lately, a lot of people have become more aware. This is both good and bad for celiacs and others who are gluten intolerant, because while it forces the food and drug industry to take an honest look at their products and make versions that are safe for us, it also means a lot of people are trying out a gluten-free lifestyle who do not necessarily need to, leaving people to believe that everyone has that choice. Living gluten-free is not a choice for us, it's a necessity. Along those same lines, it can be difficult for people who don't suffer from this disease to understand that a little bit of gluten isn't any more okay for us than a lot of it. Cross contamination is a very real issue for many people.

I hope that this will evolve into a supportive space for those with this disease as well as an informative space for those who are trying to understand it from our perspective.

I look forward to learning from all who have been traveling this road longer than I.