Stevia: Is it Safe?
Stevia comes from an herb that is cultivated in China. It is native to Paraguay and also grows in Brazil. The leaves have been used for centuries to make sweet teas, and to sweeten other foods with no evidence of harm. It is available in the United States and the European Union as a dietary supplement. It is also sold as a granular white powder. The powder has very few calories but is so sweet that to use it, you must dissolve it in water, then dispense the solution by drops. A teaspoon of the liquid is equivalent in sweetness of a whole cup of sugar. Stevia is safe for diabetics. Over the years, the FDA has turned down several requests to use stevia in foods. The agency cites a handful of studies suggesting that large amounts of stevia could be harmful. One study showed that high doses reduced sperm production and might cause infertility in male rats; another showed that when female hamsters were fed large amounts of a stevia derivative, they had smaller babies. Other studies indicated that stevia might be carcinogenic and might disrupt metabolism. About 180 new products including teas, potato snacks, dressing and beverages sweetened with it have been introduced around the world during the past year.
Gini Warner, MA
Wednesday, March 16, 2011
Tuesday, March 8, 2011
DINING OUT GLUTEN-FREE
Dining out gluten-free can be accomplished easily if you communicate your needs to your waiter and choose restaurants that will accomodate your needs. Always ask your waiter to write down your order. You will likely need to make changes to the meal and you cannot rely on their memory to get it right. I always start out by saying "Please write this down because I will be making several changes due to my food intolerances." Then I tell them that I cannot eat gluten so please ask the chef to be careful. There have been a few times that I've left a restaurant because they were unwilling to change the entree to meet my needs. You can avoid this by contacting them in advance to find out if they will accomodate you. Your best bet is to order all poutry and seafood entrees grilled dry. More information about dining our gluten-free is available in my new book, "The Gluten-Free Edge". Edge".
Wednesday, February 23, 2011
RAW HONEY
RAW HONEY
Raw honey is naturally gluten-free and provides an excellent source of energy. About 82% of its calories come from carbohydrates. Most of the carbohydrate content comes from fructose. One tablespoon of honey contains 64 calories. Honey also contains small amounts of minerals and amino acids and makes a great substitute for sugar in recipes. Honey also contains tryptophan which is a natural relaxant and can help improve sleep. It also contains vitamin C and certain B vitamins such as niacin, riboflavin, and pantothenic acid.
People often ask if honey can cause weight gain. There is a difference in how honey and table sugar work in our bodies. Both honey and table sugar contain glucose and fructose. The difference is that Table sugar is made of sucrose, which has glucose and fructose hooked together, whereas in honey, fructose and glucose remain in individual units. This subtle difference has a huge impact on the human body. The USDA states that your body’s tolerance to honey is significantly better than to sucrose or glucose alone. Honey is actually sweeter than table sugar so you need to use less to accomplish a sweet taste.
Raw honey is naturally gluten-free and provides an excellent source of energy. About 82% of its calories come from carbohydrates. Most of the carbohydrate content comes from fructose. One tablespoon of honey contains 64 calories. Honey also contains small amounts of minerals and amino acids and makes a great substitute for sugar in recipes. Honey also contains tryptophan which is a natural relaxant and can help improve sleep. It also contains vitamin C and certain B vitamins such as niacin, riboflavin, and pantothenic acid.
People often ask if honey can cause weight gain. There is a difference in how honey and table sugar work in our bodies. Both honey and table sugar contain glucose and fructose. The difference is that Table sugar is made of sucrose, which has glucose and fructose hooked together, whereas in honey, fructose and glucose remain in individual units. This subtle difference has a huge impact on the human body. The USDA states that your body’s tolerance to honey is significantly better than to sucrose or glucose alone. Honey is actually sweeter than table sugar so you need to use less to accomplish a sweet taste.
GLUTEN SENSITIVITY AND HAIR LOSS
Gluten Sensitivity and Hair Loss
alopecia areata (hair loss) is a symptom of celiac disease for many people. It is caused by a possible immunological attack on the hair follicles. The hair loss usually shows up as patchy areas of total hair loss. This mostly occurs on the scalp but it can also appear on any hairy area of the body. A recent study in Finland found 2% of of celiac disease patients with this symptom. Allopecia effects both men and women. Some people have bare patches and others experience hair loss. Most treatments for hair loss are limited because the underlying cause remains untreated. If the hair loss is due to an autoimmune response to celiac disease it is possible for the hair to grow back once a gluten free diet is started. If you suspect that you have gluten sensitivity consult your health care professional before making any dietary changes.
alopecia areata (hair loss) is a symptom of celiac disease for many people. It is caused by a possible immunological attack on the hair follicles. The hair loss usually shows up as patchy areas of total hair loss. This mostly occurs on the scalp but it can also appear on any hairy area of the body. A recent study in Finland found 2% of of celiac disease patients with this symptom. Allopecia effects both men and women. Some people have bare patches and others experience hair loss. Most treatments for hair loss are limited because the underlying cause remains untreated. If the hair loss is due to an autoimmune response to celiac disease it is possible for the hair to grow back once a gluten free diet is started. If you suspect that you have gluten sensitivity consult your health care professional before making any dietary changes.
Wednesday, February 9, 2011
Diabetes and Celiac Disease Relationship
Diabetes and Celiac Disease Relationship
Diabetes is an autoimmune disorder. There are approximately 12 million people diagnosed with diabetes in the United States. One in 20 people with type 1 diabetes have Celiac disease. One in 250 people with any type of diabetes have celiac disease. Type 1 diabetes usually occurs in children and young adults. It’s more common in Caucasian Americans. It is insulin dependent diabetes. The body makes no insulin. Type 2 diabetes usually happens later in life. It is more common in African Americans, Hispanic people and Asian Americans. The body either does not make enough insulin or it does not use the insulin that it is making correctly.
Research indicates that one autoimmune disease increases the risk of getting another. People with celiac disease have a higher risk than the general population of getting another autoimmune disorder. Therefore, they are at higher risk for developing diabetes. Diabetics are also at a greater risk for developing celiac disease. Some research indicates that treating celiac disease with a gluten free diet will help prevent diabetes.
Many people on a gluten free diet are experiencing a significant decrease in blood sugar. Those with both diseases need to be prepared for a drop in blood sugar. They must make sure to have healthy gluten free snacks available that contain protein. This is especially important when traveling by car or public transportation and when attending an event with a pre-planned menu. Often times, gluten free healthy foods are not available or there may be a risk of cross-contamination.
Diabetes is an autoimmune disorder. There are approximately 12 million people diagnosed with diabetes in the United States. One in 20 people with type 1 diabetes have Celiac disease. One in 250 people with any type of diabetes have celiac disease. Type 1 diabetes usually occurs in children and young adults. It’s more common in Caucasian Americans. It is insulin dependent diabetes. The body makes no insulin. Type 2 diabetes usually happens later in life. It is more common in African Americans, Hispanic people and Asian Americans. The body either does not make enough insulin or it does not use the insulin that it is making correctly.
Research indicates that one autoimmune disease increases the risk of getting another. People with celiac disease have a higher risk than the general population of getting another autoimmune disorder. Therefore, they are at higher risk for developing diabetes. Diabetics are also at a greater risk for developing celiac disease. Some research indicates that treating celiac disease with a gluten free diet will help prevent diabetes.
Many people on a gluten free diet are experiencing a significant decrease in blood sugar. Those with both diseases need to be prepared for a drop in blood sugar. They must make sure to have healthy gluten free snacks available that contain protein. This is especially important when traveling by car or public transportation and when attending an event with a pre-planned menu. Often times, gluten free healthy foods are not available or there may be a risk of cross-contamination.
Tuesday, February 1, 2011
How Much Gluten Can Cause a Reaction?
How Much Gluten Can Cause a Reaction?
My clients often ask, “How much gluten will cause me to have symptoms?”
Many people with celiac disease can react to only a tiny bit of gluten. Such as a bite of bread or cross-contamination resulting from barbecue sauce that is left on a grille from a previous meal. Others will only react from consuming larger amounts of gluten. In some cases people who have non-celiac gluten intolerance are extremely sensitive.
It is important to remember that the term “gluten” includes wheat, barley and rye. Do not confuse the term “wheat-free” with gluten-free. A product can be wheat free but still contain gluten. In addition, there is no regulation for a product labeled “gluten-free”. There is no standard definition or guidelines for gluten-free labeling. Therefore it is important to read all product labels to check for wheat, barley and rye in the ingredients. If you are still unsure check with the manufacturer. The good news is that there are plenty of foods that are naturally gluten-free. Fill your kitchen with these foods so that they are readily available for quick meals and healthy, safe snacking.
Gini Warner, MA
Nutritionist
www.healthbygini.com
My clients often ask, “How much gluten will cause me to have symptoms?”
Many people with celiac disease can react to only a tiny bit of gluten. Such as a bite of bread or cross-contamination resulting from barbecue sauce that is left on a grille from a previous meal. Others will only react from consuming larger amounts of gluten. In some cases people who have non-celiac gluten intolerance are extremely sensitive.
It is important to remember that the term “gluten” includes wheat, barley and rye. Do not confuse the term “wheat-free” with gluten-free. A product can be wheat free but still contain gluten. In addition, there is no regulation for a product labeled “gluten-free”. There is no standard definition or guidelines for gluten-free labeling. Therefore it is important to read all product labels to check for wheat, barley and rye in the ingredients. If you are still unsure check with the manufacturer. The good news is that there are plenty of foods that are naturally gluten-free. Fill your kitchen with these foods so that they are readily available for quick meals and healthy, safe snacking.
Gini Warner, MA
Nutritionist
www.healthbygini.com
Wednesday, January 19, 2011
How Much Gluten Can Cause A Reaction?
How Much Gluten Can Cause a Reaction?
My clients often ask, “How much gluten will cause me to have symptoms?”
Many people with celiac disease can react to only a tiny bit of gluten. Such as a bite of bread or cross-contamination resulting from barbecue sauce that is left on a grille from a previous meal. Others will only react from consuming larger amounts of gluten. In some cases people who have non-celiac gluten intolerance are extremely sensitive.
It is important to remember that the term “gluten” includes wheat, barley and rye. Do not confuse the term “wheat-free” with gluten-free. A product can be wheat free but still contain gluten. In addition, there is no regulation for a product labeled “gluten-free”. There is no standard definition or guidelines for gluten-free labeling. Therefore it is important to read all product labels to check for wheat, barley and rye in the ingredients. If you are still unsure check with the manufacturer. The good news is that there are plenty of foods that are naturally gluten-free. Fill your kitchen with these foods so that they are readily available for quick meals and healthy, safe snacking.
Gini Warner, MA
Nutritionist
Laguna Niguel, CA
www.healthbygini.com
My clients often ask, “How much gluten will cause me to have symptoms?”
Many people with celiac disease can react to only a tiny bit of gluten. Such as a bite of bread or cross-contamination resulting from barbecue sauce that is left on a grille from a previous meal. Others will only react from consuming larger amounts of gluten. In some cases people who have non-celiac gluten intolerance are extremely sensitive.
It is important to remember that the term “gluten” includes wheat, barley and rye. Do not confuse the term “wheat-free” with gluten-free. A product can be wheat free but still contain gluten. In addition, there is no regulation for a product labeled “gluten-free”. There is no standard definition or guidelines for gluten-free labeling. Therefore it is important to read all product labels to check for wheat, barley and rye in the ingredients. If you are still unsure check with the manufacturer. The good news is that there are plenty of foods that are naturally gluten-free. Fill your kitchen with these foods so that they are readily available for quick meals and healthy, safe snacking.
Gini Warner, MA
Nutritionist
Laguna Niguel, CA
www.healthbygini.com
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