Celiac Disease & Gluten Free Diet Resources
Feb 15 2012

Gluten Free Care Pack for School Aged Kids

Since my daughter started school I have been nervous wondering if I am doing enough — advocating enough, teaching her enough. It’s hard, she is in a school that really doesn’t know what celiac disease is and how far reaching gluten is. I can’t blame them — I had no idea up until about 5 years ago when I was diagnosed.

She has been glutened at school — more then once and she has also been left out of surprise treats that have been brought in. I have been toying with the idea (and many people have suggested it) to keep a ‘gluten free care pack‘ at school for her. A box that is filled for those ‘just in case’ moments and to keep her from feeling left out.

That’s where your expertise comes in — I need your help. Like I said, this is my first child in school and I have no idea what I should pack in her care bin. We are going to spend some time this week making some gluten free play dough because her classroom does have play-doh in the room. She likely needs some non-perishable snack for those times other parents celebrate with food and since she was glutened by making pasta crafts at school — I should send her with some gluten free pasta.

What else do I pack? Do you think I need to go as far as insisting she uses a place-mat at lunch so her food doesn’t touch the table? What, in your experience are big concerns in the class for our kids with celiac disease?

{I will share any suggestions in an upcoming post of your suggestions for anyone else looking for tips}

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Feb 15 2012

Review: Attune Probiotic Bars

Over the past few months I have written about a couple of different probiotics products.  The latest product that I have received and reviewed is the Attune Probiotic bars.  The Attune bars come in 3 different varieties: milk chocolate crisp, dark chocolate and mint chocolate; I received the dark chocolate variety.

The Attune bars are certified gluten-free and contain 6.1 billion CFUs of clinically supported strains of probiotics.  The strains are: Lactobacillus acidophilus NCFM, Lactobacillus casei Lc-11 and Bifidobacterium lactis HN019.  The bars are shipped or sold refrigerated and should be stored refrigerated; they can be left at room temperature for a couple of weeks, according to the Attune website.

More on probiotics:

Probiotics—good for life! Probiotics products are trusted by millions of people around the world to help support healthy digestion, provide a natural defense, and maintain optimal health and wellness.
The World Health Organization (WHO) officially defines probiotics as live microorganisms, which when administered in adequate amounts, confer a health benefit on the host.
The probiotics story begins with intestinal bacteria, which are a community of good and bad bacteria that live in the digestive system. We all have naturally occurring bacterial communities in our digestive systems. They help:

  • Protect the body from harmful bacteria.
  • Exercise the immune system to ensure it is ready to react to harmful bacteria.
  • Strengthen the intestinal wall so it acts as a defensive barrier.
  • Digest fiber in the diet, so we can absorb the nutrients from the foods we eat.

These digestive bacteria are essential to overall well-being. Probiotic products act as a helper to these friendly bacteria, and that help can keep the digestive system functioning well. As an additional resource on probiotics, read this informative guidepublished by the American Gastroenterological Association.

Now, back to the chocolate, ahem, I mean the probiotic bars.  I sampled the dark chocolate bar and immediately fell in love with it.  I love dark chocolate and eat it often, so I am well acquainted with many different types.  I honestly didn’t expect the bars to be as good as they were.  At first glance, I wished the bar was bigger, but it actually ended up being the perfect size and way to end my meal.  Each bar is .7 oz, 80 calories, 6g fat, 3g fiber and 1g protein.  Additionally, each bar contains 30% of the RDA of calcium.  This bar, unlike the milk chocolate crisp & mint chocolate, is also dairy-free.  What a fantastic & fun way to get some important health benefits!  The ingredients are as follows:

Dark chocolate coating (chocolate, evaporated cane juice, cocoa powder, inulin, calcium carbonate, cocoa butter, soy lecithin [an emulsifier], vanilla), *6.1 billion Probiotic cultures (Bifidobacterium lactis HN019, Lactobacillus acidophilus NCFM, Lactobacillus casei LC-11).

The bars can be purchased right from the Attune website or select health food stores across the US.  I did find the bars available on some other online sites, but they were more expensive than what they are on the Attune site.  This store locator may help locate the bars, but be forewarned that just because a store carries the Attune products doesn’t mean they carry the bars.  For example, my Whole Foods store stopped carrying the bars, but still carries other Attune products, much to my dismay.

Have you tried the Attune Probiotics bars?  Do you take probiotics? 

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Feb 14 2012

Review: The Complete Idiot’s Guide to Gluten-Free Vegan Cooking

I had the opportunity recently to review a new cookbook: The Complete Idiot’s Guide to Gluten-Free Vegan Cooking.  I love to read cookbooks, so this was a treat to read through.  You know you have a good cookbook when you begin to write down the page numbers of the recipes you want to make on a Post-it note. 

Gluten-Free Vegan Cooking

Here was my list after the first time through the book:

  • Saucy Sprinkles pg. 72
  • Raw Cashew Cheese Spread pg. 74
  • Date Paste pg. 94
  • Bechamel pg. 110
  • Mmmm…Mashed Potatoes pg. 245
  • Two Potato Fries pg. 247

I found many others that looked awesome, too, but I had most of the ingredients needed for the recipes above, so I wanted to start there.  First, I made the Saucy Sprinkles.  I love nutritional yeast and sprinkle it on potatoes, salads & toast, so I thought this sounded like a wonderful way to spice it up!  I modified the recipe a little to make it more of an “Italian” flavor, as opposed to spicy.  I used the following ingredients:

  • raw walnuts
  • ground flaxseed (in place of hemp seed because I didn’t have any)
  • nutritional yeast flakes
  • paprika
  • sea salt
  • dried basil
  • dried oregano

I loved the end result & can’t wait to have dinner tonight so I can incorporate it into my shrimp dish (which isn’t exactly vegan!). 

The book starts off talking about where to find hidden gluten and going over a Plant-Based Food Guide Pyramid.  Since vegans don’t eat food from animal sources, it is important to ensure that all nutrition requirements are being met.  The next chapters detail which gluten-free and vegan foods to have on hand in your pantry, refrigerator & freezer.  There is a list of substitutions for milk, dairy and eggs, as well as a recipe for a gluten-free flour baking mix.  There are sections in the cookbook that touch on every kind of meal – snacks, appetizers, breakfasts, sides, main courses, desserts etc.  The back of the book has resources for gluten-free and vegan shopping & support. 

While I am not vegan, I do frequently eat meat-free meals.  This book is a great resource for those wishing to start a gluten-free vegan diet. 

More about the authors:

About the Authors
Julieanna Hever, M.S., R.D., C.P.T. (Los Angeles, Calif.), The Plant-Based Dietitian, is a passionate advocate of the miracles associated with following a whole food, plant-based diet. Hever is the nutrition columnist for VegNews Magazine, author of The Complete Idiot’s Guide® to Plant-Based Nutrition, co-author of The Complete Idiot’s Guide® to Gluten-Free Vegan Cooking and has appeared as a whole foods expert on The Dr. Oz Show. She maintains a private practice in Los Angeles and lectures throughout the U.S. As co-producer and star of the “infotainment” documentary, To Your Health, she interviewed a host of the plant-based world’s most respected doctors and researchers to bring this important information to a broad audience. As executive director of EarthSave, International, Hever has had the opportunity to bring nutrition to the forefront of efforts to improve the current global health crisis. Tolearn more, visit her website: www.PlantBasedDietitian.com and her blog: http://toyourhealthnutrition.blogspot.com.

Beverly Lynn Bennett (Eugene, Ore.) The Vegan Chef, is an experienced vegan chef and food writer with an overwhelming drive and passion for developing innovative vegan recipes, which are made with all plant-based, organic, and wholesome ingredients. Her work has appeared in many national and international print publications, on public television and DVD, and all over the Internet. Bennett writes theDairy-Free Desserts column for VegNews magazine and is the author of Eat Your Veggies! Recipes fromthe Kitchen of the Vegan Chef, Vegan Bites: Recipes for Singles, as well as the co-author of The CompleteIdiot’s Guide® to Vegan Living, The Complete Idiot’s Guide® to Vegan Cooking, and The Complete Idiot’sGuide® to Gluten-Free Vegan Cooking. Her work appeals to a wide assortment of tastes and offers enticing alternatives to those with dietary restrictions of all sorts. She can often be found advising others on all things vegan, developing new culinary creations (an increasing number of which are raw and/orgluten free), and helping educate on issues including animal rights, environment, and health, through cooking demos and speaking engagements. To learn more, visit her website The Vegan Chef at:www.veganchef.com.

The Complete Idiot’s Guide to Gluten Free Vegan Cooking can be purchased on Amazon.com.

***This book was sent to me free of charge for review purposes only.  The opinions stated here are mine and have not been influenced by anyone or anything.

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Feb 13 2012

Review: Sandwich Petals

Following the gluten-free diet can leave one feeling like there are sub-par choices for some products.  I know that I felt that way, as did Jon, when we first started the diet when it came to wraps & tortillas.  Unless I wanted to make my own, I had to use what I could find on the market.  While we did find a couple of acceptable tortillas, nothing we found was phenomenal.  Until now.

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Let me introduce you to the Sandwich Petal.

What is a sandwich petal you ask?  It is a gluten-free flatbread or wrap that is packed full of good-for-you stuff.  More about sandwich petals:

    • Gluten-free – continuously lab tested by American Institute of Baking to be gluten-free (less than 20 ppm)
    • Carbohydrate nutritionally deliberate– less than 24 grams per petal
    • Virtually allergen free – Contains Zero: Dairy,Egg, Peanut,Tree nut, Shellfish, Soy, Wheat.
    • Diabetic & diet friendly – low glycemic ultra-low blood sugar rise due to low sugar content and very slow digestion
    • Omega 3 – heart healthy
    • Prebiotics – helps digestive system health
    • Delicious – Agave Grain (think honey but better), Spinach Garlic Pesto, and Chimayo Red Chile
    • Easy storage – no freezing or refrigeration needed
    • Convenient – easily fits in a sandwich bag for easy meals on the go at work, play or traveling

Nurtit-Ingred-website-final-3.2.2010

(source)

Jon has been eating these in wrap form like it is his job!  He also created a new, longer soft taco by rolling folding the sandwich petal long-ways.  I wish I had taken a picture of that!  His favorite way to eat the petals is with deli turkey, shredded cheese, chopped dill pickles, ketchup and shredded lettuce.  The sandwich petals picture above are the Chimayo red chile version.

The sandwich petals are only 100 calories per petal and can be stored on the counter (60 day shelf life).  They don’t have to be refrigerated or frozen.  I do heat them for 15-30 seconds in the mircowave to make rolling them up easier, as recommended on the package.

Sandwich petals can be purchased right from the website.  They are $25.00 for 3 flavors, which is 36 wraps.  Shipping is free in the continental US.  If you are unsure as what to do with the sandwich petals, make sure to check out the recipes page for inspiration!

Have you tried the sandwich petals before?  If so, what did you think?

***The products reviewed in this post were sent to me free of charge for review purposes.  The opinions stated here are mine and have not been influenced by anyone or anything.

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Feb 11 2012

POLL: What Ails You?

After reading the recent Wall Street Journal article, “New Guide to Who Really Shouldn’t Eat Gluten”, about a new proposal for a classification system for gluten-related disorders, I began to wonder about our readers.  I know many readers have Celiac Disease, but surely there are others who have a gluten sensitivity, wheat allergy or may be following the gluten-free diet for other health reasons.

If you have time, the article I linked to above is a good read.  It goes on the describe the new proposal that is being led by a group of 15 experts from 7 countries.  Two of those experts are Dr. Alessio Fasano, director of the University of Maryland’s Center for Celiac Research, and Dr. Peter Green, director of the Celiac Disease Center at Columbia University.

Classifying the Symptoms

Gluten-related disorders are rising around the world. One group of international experts has proposed classifying them based on the kind of defenses the body mounts.

Wheat allergy Can affect skin, gastrointestinal tract or respiratory tract

Symptoms: Hives, nasal and chest congestion, nausea, vomiting, anaphylaxis

Prevalence: Less than 1% of children, most outgrow it

Diagnosis: Blood and skin prick reveal IgE antibodies; food challenge

Treatment: Avoid wheat products

Celiac disease Antibodies to gluten damage intestinal villi needed to absorb food

Symptoms: Abdominal pain, bloating, diarrhea, fatigue, osteoporosis, cancer; can also be asymptomatic

Prevalence: 1% of adults of European descent, up fourfold in 50 years

Diagnosis: Gene tests show HLA-DQ2 or HLA-DQ8 variations; blood tests reveal tTGA or EMA antibodies; biopsy shows villi damage

Treatment: Strict gluten-free diet can reverse symptoms

Gluten ataxia Antibodies to gluten attack cerebellum

Symptoms: Loss of balance and coordination; few GI symptoms

Prevalence: Gluten may be the cause of ataxia in a fifth of all sufferers of the ailment

Diagnosis: Blood tests show tTG6 and AGA antibodies; brain images are abnormal

Treatment: Gluten-free diet may stabilize ataxia but some damage may be irreversible

Gluten Sensitivity Gluten may trigger a primitive immune defense

Symptoms: similar to celiac disease without villi damage; foggy thinking, mood swings

Prevalence: Unknown

Diagnosis: Rule out celiac disease and wheat allergies; possible AGA antibodies in blood; symptoms ease when avoiding gluten

Treatment: Avoiding gluten, though small amounts on occasion may not cause problems

Sources: BMC Medicine, WSJ reporting

If only it was simple, right?  The article goes on to describe some of the confusion involved in testing and diagnosis.

So, my question to you all is: What ails you?  Please participate in the poll below & take the time to discuss in the comments section below.  What do you think the benefit of having a classification system would be, if any?

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Feb 10 2012

New Gluten-Free Website for Kids

Do you have kids that have Celiac Disease and/or follow the gluten-free diet?  Then this post is for you!  G-Free Kid is a brand new website launched by Katie Chalmers, author of “Mommy, What is Celiac Disease?”.  G-Free Kid is a wonderful resource for recipes, tips & tricks and learning about Celiac Disease. 

More from Katie:

I am the author/illustrator of the children’s book, Mommy, What is Celiac Disease?
My twin daughters and I are gluten-free for life because of celiac disease and gluten sensitivity. I am excited to have this vehicle to share my thoughts and ideas to help make your child’s gluten-free journey happy and healthy. Up until now there have been way too many things floating around in my mind with no real place to share them.

As this blog grows and evolves, you will find plenty of helpful topics here, all intended to help your gluten-free child thrive — not just survive. I will be posting all things related to bringing up a g-free kid and will try to divulge everything my family has learned in the
past five years, along with easy recipes, book & food reviews (complete with kids’ opinions, too, of course), giveaways and other surprise features along the way.
I’ll also be sharing craft and play ideas, too, as I believe gluten-free kids just need to feel and act normal instead of being overly-focused on their diet and condition.

What you won’t find on this site (at least from me) is: whining, complaining, feeling sorry for ourselves, wishing things were different, swearing, blaming and bad attitudes.  Please join me by helping — with your comments — to keep the tone of this blog as positive as we should all be for our g-free kids. Thanks, and enjoy!

Sincerely,
Katie Chalmers

As a parent of a child with Celiac Disease, I know how hard it is to make him/her feel like they are “normal”.  Jon was diagnosed at the age of 10, so we didn’t have to really deal with the elementary school parties like I know many do.  I can only imagine how hard that must be.  School, birthday parties, eating out with friends – those are all challenges that must be addressed when you have a child that must follow the gluten-free diet. 

Along with the new website is a Facebook page for G-Free Kids.  Make sure to check them both out & bookmark to check back for new information. 

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