Tuesday, December 14, 2010
"The Gluten Free Edge"
My new book "The Gluten Free Edge" is now available for preorder! Please go to my website http://www.healthbygini.com/ to place your order! Fabulous gluten-free recipes.
Thursday, December 2, 2010
Calcium and Celiac Disease
Most of our calcium absorption takes place in the proximal portion of the small intestine. This is the area that is damaged by celiac disease. Therefore, many people with celiac disease have osteoporosis due to poor absorption of calcium. Calcium in the diet is important for strong bones and teeth. Most people think about consuming dairy products as a way to increase calcium intake. There are actually many other sources of dietary calcium that are lower in fat than dairy products. These non-dairy sources do not contain the enzyme lactose. This is beneficial for those with celiac disease who are also lactose intolerant. To learn more contact me at www.healthbygini.com
Tuesday, November 23, 2010
Cross Contamination of Gluten
Cross Contamination of Gluten
Be careful of cross contamination of ice cream in an ice cream parlor. Even if the ice cream is gluten free (always inquire), the scoopers might be contaminated. The scoopers are sometimes contaminated by gluten-containing toppings and ice cream cones. There are several ice cream manufacturers that make gluten free ice cream that can be purchased in your local market. You should always review the ingredient list just to be sure.
A buffet is potentially dangerous. The tongs you are using for a gluten-free food may have been used for another dish made with gluten! Therefore, I do not recommend eating food from a buffet.
Grilled food at a party might be contaminated by food that was previously cooked with marinades or sauces. If possible, ask the host to grille your food prior to cooking the food for the other guests.
Be careful of cross contamination of ice cream in an ice cream parlor. Even if the ice cream is gluten free (always inquire), the scoopers might be contaminated. The scoopers are sometimes contaminated by gluten-containing toppings and ice cream cones. There are several ice cream manufacturers that make gluten free ice cream that can be purchased in your local market. You should always review the ingredient list just to be sure.
A buffet is potentially dangerous. The tongs you are using for a gluten-free food may have been used for another dish made with gluten! Therefore, I do not recommend eating food from a buffet.
Grilled food at a party might be contaminated by food that was previously cooked with marinades or sauces. If possible, ask the host to grille your food prior to cooking the food for the other guests.
Thursday, November 18, 2010
Gluten and Fatigue
For those with constant fatigue it might be helpful to consider going on a gluten free diet. For those with gluten intolerance and celiac disease fatigue can be caused by a malabsorption of nutrients and or anemia. Exposure to gluten, the protein found in wheat, barley, and rye, places a huge strain on the adrenals. The adrenals are responsible for helping the body to prevent inflammation and tissue destruction. Each time the adrenals are stressed by gluten it may take them longer to recover. When stress is prolonged, high levels of cortisol must be maintained. And if there is no significant recovery period during which the adrenals can rest and replenish themselves, adrenal fatigue results. Fatigue is a common symptom of adrenal fatigue.
Gini Warner, MA
Clinical Nutritionist
www.healthbygini.com
Gini Warner, MA
Clinical Nutritionist
www.healthbygini.com
Wednesday, November 10, 2010
Artificial Sweeteners vs. sugar or corn syrup
What is worse artificial sweetener or sugar and corn syrup?
There are many problems with products sweetened with sugar or high fructose corn syrup. They contain excess empty calories and the added sugar causes blood sugar to spike which results in an insulin surge that promotes fat gain and stimulates your appetite.
On the Artificial sweeteners may save you calories, but there's growing evidence that they can increase your appetite for sweets and other carbohydrates causing you to eat more later in the day. Therefore, you don't really save any calories at all. Also, studies have shown that artificial sweeteners can stimulate high insulin levels in your body too, which again can promote fat storage.
Artificial sweeteners contain dangerous chemicals that the human body is not meant to ingest. These artificial sweeteners include; Splenda, Aspartame and Saccharine. Many people are ingesting a lot of these chemicals in an effort to lose weight. In addition to the problems I’ve mentioned so far, there are scientific studies that show many other health problems that are related to artificial sweeteners. Some have been linked to potential cancer risks and negative effects on the liver, kidneys, and other organs. Gastrointestinal problems and headaches may develop.
There are some safe alternatives for sweetening your food. Raw honey and maple syrup contain some antioxidants so they offer nutritional value and not just “empty calories”. Keep in mind that these sweeteners have the same calories as sugar and corn syrup but they will not stimulate your appetite. I would still suggest using them in moderation.
Gini Warner, MA
Clinical Nutritionist
www.healthbygini.com
There are many problems with products sweetened with sugar or high fructose corn syrup. They contain excess empty calories and the added sugar causes blood sugar to spike which results in an insulin surge that promotes fat gain and stimulates your appetite.
On the Artificial sweeteners may save you calories, but there's growing evidence that they can increase your appetite for sweets and other carbohydrates causing you to eat more later in the day. Therefore, you don't really save any calories at all. Also, studies have shown that artificial sweeteners can stimulate high insulin levels in your body too, which again can promote fat storage.
Artificial sweeteners contain dangerous chemicals that the human body is not meant to ingest. These artificial sweeteners include; Splenda, Aspartame and Saccharine. Many people are ingesting a lot of these chemicals in an effort to lose weight. In addition to the problems I’ve mentioned so far, there are scientific studies that show many other health problems that are related to artificial sweeteners. Some have been linked to potential cancer risks and negative effects on the liver, kidneys, and other organs. Gastrointestinal problems and headaches may develop.
There are some safe alternatives for sweetening your food. Raw honey and maple syrup contain some antioxidants so they offer nutritional value and not just “empty calories”. Keep in mind that these sweeteners have the same calories as sugar and corn syrup but they will not stimulate your appetite. I would still suggest using them in moderation.
Gini Warner, MA
Clinical Nutritionist
www.healthbygini.com
Monday, November 8, 2010
Benefits of Switching to Grass Fed Red Meat
Benefits of Switching to Grass Fed Red Meat
Studies show that red meat might cause certain types of cancer. Steaks, hamburgers and other types of red meat could raise women’s risk for a type of breast cancer that is linked to estrogen. The high content of saturated fat in red meat might cause weight gain in those who eat it frequently. If you really enjoy red meat and can’t give it up you are better off choosing grass fed beef. The difference between grain fed animal products and grass fed is dramatic. Grass fed products are much lower in total fat and calories. If you eat a typical amount of beef (66.5 pounds a year), switching to grass fed beef will save you 17,733 calories a year! If everything else in your diet remains constant, you'll lose about six pounds a year. If all Americans switched to grass fed meat, our national epidemic of obesity would begin to diminish. Grass fed beef also provides you with a good source of fat called Omega-3 fatty acids. Omega-3s are found in seafood and certain nuts and seeds such as flaxseeds and walnuts, but they are also found in animals that are grass fed. This is due to the fact that Omega-3s are formed in the chloroplasts of green leaves and algae. Sixty percent of the fatty acids in grass are omega-3s. When cattle are shipped to a feedlot to be fattened on omega-3 poor grain, they begin to lose their store of this beneficial fat until it is all gone. Omera-3 fatty acids are shown to help prevent certain types of cancer.
Studies show that red meat might cause certain types of cancer. Steaks, hamburgers and other types of red meat could raise women’s risk for a type of breast cancer that is linked to estrogen. The high content of saturated fat in red meat might cause weight gain in those who eat it frequently. If you really enjoy red meat and can’t give it up you are better off choosing grass fed beef. The difference between grain fed animal products and grass fed is dramatic. Grass fed products are much lower in total fat and calories. If you eat a typical amount of beef (66.5 pounds a year), switching to grass fed beef will save you 17,733 calories a year! If everything else in your diet remains constant, you'll lose about six pounds a year. If all Americans switched to grass fed meat, our national epidemic of obesity would begin to diminish. Grass fed beef also provides you with a good source of fat called Omega-3 fatty acids. Omega-3s are found in seafood and certain nuts and seeds such as flaxseeds and walnuts, but they are also found in animals that are grass fed. This is due to the fact that Omega-3s are formed in the chloroplasts of green leaves and algae. Sixty percent of the fatty acids in grass are omega-3s. When cattle are shipped to a feedlot to be fattened on omega-3 poor grain, they begin to lose their store of this beneficial fat until it is all gone. Omera-3 fatty acids are shown to help prevent certain types of cancer.
Monday, November 1, 2010
BENEFITS OF SOY IN THE DIET
Soy is a protein that is very easy to digest. Research indicates that soy in the diet may help to prevent certain types of cancer and heart disease. Soy foods have a low ratio of fat to protein content which makes them an excellent choice for weight control. They also contain Omea-3 fatty acids which are important for building the immune system. Soy flour is an excellent substitute for gluten-containing flours. Always read labels to make sure that ingredients that contain gluten are not added to any soy based products that you buy. The best types of soy are natto, tempeh and miso because they are fermented. Fermented soy doesn’t have trypsin inhibitors. Fermented soy is also beneficial to the digestive system. It also contains vitamin K2 which is essential in preventing osterporosis, cardiovascular disease and diseases of the brain. Research indicates that it also protects you from certain types of cancer. Unfermented soy is mostly genetically modified and is linked to certain health problems. Tofu is not fermented soy. Fermented soy is gluten free.
Wednesday, October 13, 2010
GLUTEN FREE FOR WEIGHT LOSS
Gluten Free For Weight Loss
Many overweight or obese people will lose weight on a gluten free diet if they follow a few important guidelines. It is important to be aware that many gluten free processed foods are loaded with fat and added sugar to replace the gluten that is removed from the food. Many companies are adding sweeteners to help give their product more taste and customer appeal. Just because a food is labeled gluten free it does not mean that it is healthy for you. It is critical to read labels and be aware of the nutritional value of the food. Does it contain a lot of saturated fat? Does it have refined sugar? There are a few companies that are making gluten free processed foods that are also fat free or low fat. Many of these products will have too much refined sugar.
In addition, many processed gluten free foods use gluten free grains to substitute for wheat and barley. These grains can cause weight gain if you eat too much of them. You might be better off choosing gluten free processed foods that are also grain free. This will vary from person to person. Garbanzo flour is a grain free, low fat and healthy ingredient to look for in gluten free processed foods.
Many overweight or obese people will lose weight on a gluten free diet if they follow a few important guidelines. It is important to be aware that many gluten free processed foods are loaded with fat and added sugar to replace the gluten that is removed from the food. Many companies are adding sweeteners to help give their product more taste and customer appeal. Just because a food is labeled gluten free it does not mean that it is healthy for you. It is critical to read labels and be aware of the nutritional value of the food. Does it contain a lot of saturated fat? Does it have refined sugar? There are a few companies that are making gluten free processed foods that are also fat free or low fat. Many of these products will have too much refined sugar.
In addition, many processed gluten free foods use gluten free grains to substitute for wheat and barley. These grains can cause weight gain if you eat too much of them. You might be better off choosing gluten free processed foods that are also grain free. This will vary from person to person. Garbanzo flour is a grain free, low fat and healthy ingredient to look for in gluten free processed foods.
Tuesday, October 12, 2010
Can Skin Care Products Cause Celiac Disease
Can Skin Care Products Cause Celiac Disease?
There is still so much inaccurate information on the internet about Celiac Disease that we should all be aware of. A lot of incorrect information is also passed around by misinformed patients. A client came to my office recently that was just diagnosed with Celiac Disease. She was told by her celiac friends that she should only use gluten free makeup, shampoos and skin care products. Therefore, she threw out all of the products she had been using and spent a lot of money to replace everything. This is a common myth. Gluten needs to be ingested and react with the intestine to cause a problem. If a skin care or externally used product irritates your skin you should stop using it but it will not cause Celiac Disease. The only type of makeup that should be gluten free is your lipstick because it might be ingested if worn when eating.
There is still so much inaccurate information on the internet about Celiac Disease that we should all be aware of. A lot of incorrect information is also passed around by misinformed patients. A client came to my office recently that was just diagnosed with Celiac Disease. She was told by her celiac friends that she should only use gluten free makeup, shampoos and skin care products. Therefore, she threw out all of the products she had been using and spent a lot of money to replace everything. This is a common myth. Gluten needs to be ingested and react with the intestine to cause a problem. If a skin care or externally used product irritates your skin you should stop using it but it will not cause Celiac Disease. The only type of makeup that should be gluten free is your lipstick because it might be ingested if worn when eating.
Thursday, October 7, 2010
Why Should I Consult a nutritionist?
Are you having a health problem that is not getting resolved through western medicine? Have you been to several doctors and they cannot find a solution to your health problem? If this is you, nutrition counseling might be the solution to your problem.
Many people come to me with conditions such as chronic fatigue, irritable bowel syndrome, collitis, weight gain and diabetes. These conditions are often reversible through dietary modifications.
Many people come to me with conditions such as chronic fatigue, irritable bowel syndrome, collitis, weight gain and diabetes. These conditions are often reversible through dietary modifications.
Thursday, September 16, 2010
XYLITOL- A BETTER SUGAR SUBSTITUTE
XYLITOL-A BETTER SUGAR SUBSTITUTE
Americans today are consuming very large amounts of sugar in their diet. This can lead to a variety of health problems such as weight gain and diabetes. Many people eat products sweetened with artificial sweeteners in an attempt lower their intake of calories. They might be saving some calories but they are actually putting themselves at risk for many other health problems including cancer, headaches and nausea. Some sugar substitutes are still be high in fructose which poses the same problems oasregular sugar.
Xylitol is a natural, unprocessed sugar that comes from birch trees. It is a low-calorie alternative to table sugar. It is also lower in carbohydrates than table sugar. Xylitol is absorbed more slowly than sugar therefore; it does not contribute to high blood sugar levels which can result in hyperglycemia. It is safe for diabetics as a sugar substitute. Studies show that it is good for the teeth because it has ant-bacterial properties.
Xylitol is found in some chewing gum and mints. It can be purchased in individual packets at specialty markets making it convenient to use in cooking.
When choosing brands compare prices and quality because Xylitol can be made from many different sources. The lower price versions tend to be made from corn instead of the sweeter source of wood fibers. I recommend choosing organic brands because they will be free of any genetically modified organisms. To learn more contact Gini warner www.healthbygini.com
Americans today are consuming very large amounts of sugar in their diet. This can lead to a variety of health problems such as weight gain and diabetes. Many people eat products sweetened with artificial sweeteners in an attempt lower their intake of calories. They might be saving some calories but they are actually putting themselves at risk for many other health problems including cancer, headaches and nausea. Some sugar substitutes are still be high in fructose which poses the same problems oasregular sugar.
Xylitol is a natural, unprocessed sugar that comes from birch trees. It is a low-calorie alternative to table sugar. It is also lower in carbohydrates than table sugar. Xylitol is absorbed more slowly than sugar therefore; it does not contribute to high blood sugar levels which can result in hyperglycemia. It is safe for diabetics as a sugar substitute. Studies show that it is good for the teeth because it has ant-bacterial properties.
Xylitol is found in some chewing gum and mints. It can be purchased in individual packets at specialty markets making it convenient to use in cooking.
When choosing brands compare prices and quality because Xylitol can be made from many different sources. The lower price versions tend to be made from corn instead of the sweeter source of wood fibers. I recommend choosing organic brands because they will be free of any genetically modified organisms. To learn more contact Gini warner www.healthbygini.com
The Weight Loss Secret
THE WEIGHT LOSS SECRET
So many people I meet are frustrated because they can’t lose weight and maintain it. What they don’t realize is that they have become addicted to gluten. Gluten is a protein found in wheat, barley, rye and millions of processed foods. Gluten has an effect similar to a narcotic. It can create an addiction to foods like bread, pasta, desserts and sauces that contain the villain.The more gluten that you eat, the stronger the addiction becomes. Most gluten-containing foods are high in fat and/or sugar that cause weight gain. The fat content usually comes from saturated fat that not only causes weight gain but also raises cholesterol levels and puts you at a greater risk for heart disease. The sugar content in these glutenous foods raise insulin levels which also contribute to food cravings. Eliminating gluten from your diet can dramatically affect your ability to lose weight! For more information contact Gini Warner www.healthbygini.com
So many people I meet are frustrated because they can’t lose weight and maintain it. What they don’t realize is that they have become addicted to gluten. Gluten is a protein found in wheat, barley, rye and millions of processed foods. Gluten has an effect similar to a narcotic. It can create an addiction to foods like bread, pasta, desserts and sauces that contain the villain.The more gluten that you eat, the stronger the addiction becomes. Most gluten-containing foods are high in fat and/or sugar that cause weight gain. The fat content usually comes from saturated fat that not only causes weight gain but also raises cholesterol levels and puts you at a greater risk for heart disease. The sugar content in these glutenous foods raise insulin levels which also contribute to food cravings. Eliminating gluten from your diet can dramatically affect your ability to lose weight! For more information contact Gini Warner www.healthbygini.com
CAN GLUTEN CAUSE WEIGHT GAIN
Can Gluten Cause Weight Gain?
If you are experiencing weight gain or difficulty in losing weight the culprit might be gluten. Gluten can cause one to become addicted to food due to its chemical makeup. It cause can addictive response that is similar to a drug addiction. Gluten is found in many carbohydrate rich foods such as bread, pasta and desserts. So many people tend to overeat or binge on these foods because of their high gluten content. Processed carbohydrates are often high in sugar and/or fat content causing weight gain. Many of my patients find that they are able to lose weight once they remove gluten from their diet. This must be done slowly and carefully so that one can gradually become familiar with the gluten free lifestyle.
If you are experiencing weight gain or difficulty in losing weight the culprit might be gluten. Gluten can cause one to become addicted to food due to its chemical makeup. It cause can addictive response that is similar to a drug addiction. Gluten is found in many carbohydrate rich foods such as bread, pasta and desserts. So many people tend to overeat or binge on these foods because of their high gluten content. Processed carbohydrates are often high in sugar and/or fat content causing weight gain. Many of my patients find that they are able to lose weight once they remove gluten from their diet. This must be done slowly and carefully so that one can gradually become familiar with the gluten free lifestyle.
Wednesday, September 15, 2010
CAN GLUTEN CAUSE WEIGHT GAIN?
Can Gluten Cause Weight Gain?
If you are experiencing weight gain or difficulty in losing weight the culprit might be gluten. Gluten can cause one to become addicted to food due to its chemical makeup. It cause can addictive response that is similar to a drug addiction. Gluten is found in many carbohydrate rich foods such as bread, pasta and desserts. So many people tend to overeat or binge on these foods because of their high gluten content. Processed carbohydrates are often high in sugar and/or fat content causing weight gain. Many of my patients find that they are able to lose weight once they remove gluten from their diet. This must be done slowly and carefully so that one can gradually become familiar with the gluten free lifestyle.
If you are experiencing weight gain or difficulty in losing weight the culprit might be gluten. Gluten can cause one to become addicted to food due to its chemical makeup. It cause can addictive response that is similar to a drug addiction. Gluten is found in many carbohydrate rich foods such as bread, pasta and desserts. So many people tend to overeat or binge on these foods because of their high gluten content. Processed carbohydrates are often high in sugar and/or fat content causing weight gain. Many of my patients find that they are able to lose weight once they remove gluten from their diet. This must be done slowly and carefully so that one can gradually become familiar with the gluten free lifestyle.
Wednesday, September 8, 2010
ONE WOMAN'S STORY
I was shopping for a new outfit to wear to my daughter's college graduation. I went to a small boutique that I had been to in the past to buy accessories like shoes and bellts. There were several customers at the store looking at clothes. They looked good in the outfits they were trying on. A salesperson started helping me to find a dress. I tried on 5 beautiful dresses but nothing fit well because I gained 25 pounds over the past few years. I couldn't fit into the small dress size that I wore in the past. I took a good look in the mirror at the store and was disgusted with myself! it was then that I decided that it was time to lose weight. My energy level had become very low in the past year and it has been effecting my ability to exercise. I was talking to a friend about this and she referred me to Gini. I've been going to Gini's office for nutritional counseling and I have never felt better! She put me on a gluten free diet and I've lost 20 pounds! I have 5 more pounds to go so I'm almost at my goal weight. I am now exercising 4 days a week.
Susan, 45
Susan, 45
WHY ARE B VITAMINS SO IMPORTANT
Why are B Vitamins So Important?
Gini Sez:
B vitamins consist of eight water-soluble vitamins. They are eight chemically distinct vitamins that often coexist in the same foods. They are important for cell metabolism. They support and increase metabolic rate. They also support cell growth and have been shown to reduce the risk of certain types of cancer. Vitamin B complex is a supplement that contains all of the B vitamins. Individual B vitamin supplements are also available and are referred to by the specific name of each vitamin (e.g., B1, B2, B3 etc.).All B vitamins are water-soluble, and are dispersed throughout the body. Most of the B vitamins must be replenished regularly, since any excess is excreted in the urine. Good sources of B vitamins include: tuna, turkey, lentils, bananas, potatoes and beans.
Gini Sez:
B vitamins consist of eight water-soluble vitamins. They are eight chemically distinct vitamins that often coexist in the same foods. They are important for cell metabolism. They support and increase metabolic rate. They also support cell growth and have been shown to reduce the risk of certain types of cancer. Vitamin B complex is a supplement that contains all of the B vitamins. Individual B vitamin supplements are also available and are referred to by the specific name of each vitamin (e.g., B1, B2, B3 etc.).All B vitamins are water-soluble, and are dispersed throughout the body. Most of the B vitamins must be replenished regularly, since any excess is excreted in the urine. Good sources of B vitamins include: tuna, turkey, lentils, bananas, potatoes and beans.
Thursday, August 12, 2010
GLUTEN FREE SNACKING
GLUTEN FREE SNACKING
Healthy gluten free snacking is important to help to manage hunger and reduce binging. Gluten free snacks that contain protein will also help to stabilize your blood sugar. When blood sugar levels become too high or too low you might experience a lack of energy, mood swings and food cravings. There is also a greater tendency to overeat when blood sugar drops too low and you feel desperate for some food.
Select snacks that have high nutritional value like fruits, vegetables, raw nuts and seeds. Beans also make a perfect snack that is naturally gluten free and high in protein. Many of my clients find that it is helpful to bring snacks with them to work and in the car so they have something safe to nibble on. You can prepare healthy snacks in advance and store them in a Tupperware container for easy access.
Try making your own hummus. It is safer than premade store-bought hummus that can have hidden gluten or unhealthy additives and preservatives. All you need is a hand blender, a can of garbanzo beans, olive oil and fresh lemon. You can add garlic if desired. Blend ingredients together until a creamy mixture is formed. Slice raw carrots and celery into sticks and dip into the hummus.
Healthy gluten free snacking is important to help to manage hunger and reduce binging. Gluten free snacks that contain protein will also help to stabilize your blood sugar. When blood sugar levels become too high or too low you might experience a lack of energy, mood swings and food cravings. There is also a greater tendency to overeat when blood sugar drops too low and you feel desperate for some food.
Select snacks that have high nutritional value like fruits, vegetables, raw nuts and seeds. Beans also make a perfect snack that is naturally gluten free and high in protein. Many of my clients find that it is helpful to bring snacks with them to work and in the car so they have something safe to nibble on. You can prepare healthy snacks in advance and store them in a Tupperware container for easy access.
Try making your own hummus. It is safer than premade store-bought hummus that can have hidden gluten or unhealthy additives and preservatives. All you need is a hand blender, a can of garbanzo beans, olive oil and fresh lemon. You can add garlic if desired. Blend ingredients together until a creamy mixture is formed. Slice raw carrots and celery into sticks and dip into the hummus.
Thursday, July 29, 2010
The Candy Dilemma
The candy dilemma
There are several manufacturers of candy that label their product gluten-free. Why are so many gluten intolerant people still reacting to this candy?According to food labeling rules, the ingredients in candy must be listed on the label. They can say that they are gluten-free if there is no gluten in the actual ingredients. The problem is that companies are not required to list any product that may dust the surface or block that the candy is rolled on in its preparation for packaging. It was discovered that some companies use wheat flour for dusting the candy to make sure it would not stick on the conveyer belt during the manufacturing process. If you are really craving that candy, I would suggest contacting the manufacturer to find out if there might be any cross-contamination
There are several manufacturers of candy that label their product gluten-free. Why are so many gluten intolerant people still reacting to this candy?According to food labeling rules, the ingredients in candy must be listed on the label. They can say that they are gluten-free if there is no gluten in the actual ingredients. The problem is that companies are not required to list any product that may dust the surface or block that the candy is rolled on in its preparation for packaging. It was discovered that some companies use wheat flour for dusting the candy to make sure it would not stick on the conveyer belt during the manufacturing process. If you are really craving that candy, I would suggest contacting the manufacturer to find out if there might be any cross-contamination
Wednesday, July 7, 2010
CANCER PREVENTION TIPS
Four of every 10 Americans will be diagnosed with cancer in their lifetimes, and two of every 10 will die from it. Beyond talking to your doctor about lifestyle changes that are known to make a difference -- stopping smoking, reducing drinking, losing weight, exercising and eating right -- there are things you can do to reduce your risk. Filter your tap water. Common carcinogens in tap water include arsenic, chromium, and chemical byproducts that form when water is disinfected. A simple carbon tap-mounted filter or pitcher can help reduce the levels of some of these contaminants. If your water is polluted with arsenic or chromium, a reverse osmosis filter will help. Cut down on fatty meat and high-fat dairy products. Long-lasting cancer-causing pollutants like dioxins and PCBs accumulate in the food chain and concentrate in animal fat. Cut your exposures to BPA. Bisphenol A (BPA) is a synthetic estrogen found in some hard plastic water bottles, canned infant formula, and canned foods. Some of these chemicals cause cancer in lab studies. To avoid them, eat fewer canned foods, breast feed your baby or use powdered formula, and choose water bottles free of BPA. Get EWG's tips to avoid it.
Four of every 10 Americans will be diagnosed with cancer in their lifetimes, and two of every 10 will die from it. Beyond talking to your doctor about lifestyle changes that are known to make a difference -- stopping smoking, reducing drinking, losing weight, exercising and eating right -- there are things you can do to reduce your risk. Filter your tap water. Common carcinogens in tap water include arsenic, chromium, and chemical byproducts that form when water is disinfected. A simple carbon tap-mounted filter or pitcher can help reduce the levels of some of these contaminants. If your water is polluted with arsenic or chromium, a reverse osmosis filter will help. Cut down on fatty meat and high-fat dairy products. Long-lasting cancer-causing pollutants like dioxins and PCBs accumulate in the food chain and concentrate in animal fat. Cut your exposures to BPA. Bisphenol A (BPA) is a synthetic estrogen found in some hard plastic water bottles, canned infant formula, and canned foods. Some of these chemicals cause cancer in lab studies. To avoid them, eat fewer canned foods, breast feed your baby or use powdered formula, and choose water bottles free of BPA. Get EWG's tips to avoid it.
Tuesday, July 6, 2010
THYROID PROBLEMS?
The Thyroid is a gland that regulates metabolism and effects the vascular system. Many people with Celiac disease have thyroid disease. The thyroid may either be hypo (underactive). or hyper (overactive). For many, a GF diet can reverse the problem. Researchers found that...organ-specific autoantibodies (i.e., thyroid antibodies) -- will disappear after 3 to 6 months of a gluten-free diet.".According to research reported on in the medical journal Digestive Diseases and Sciences, a significant number of patients with autoimmune thyroid disease also have celiac disease. The study also found that undiagnosed celiac disease may actually be part of the process that triggers an underlying autoimmune disease. In their findings they wrote: "We believe that undiagnosed celiac disease can cause other disorders by switching on some as yet unknown immunological mechanism”.
The Thyroid is a gland that regulates metabolism and effects the vascular system. Many people with Celiac disease have thyroid disease. The thyroid may either be hypo (underactive). or hyper (overactive). For many, a GF diet can reverse the problem. Researchers found that...organ-specific autoantibodies (i.e., thyroid antibodies) -- will disappear after 3 to 6 months of a gluten-free diet.".According to research reported on in the medical journal Digestive Diseases and Sciences, a significant number of patients with autoimmune thyroid disease also have celiac disease. The study also found that undiagnosed celiac disease may actually be part of the process that triggers an underlying autoimmune disease. In their findings they wrote: "We believe that undiagnosed celiac disease can cause other disorders by switching on some as yet unknown immunological mechanism”.
Friday, June 25, 2010
ARE YOU GETTING ENOUGH VITAMIN B?
Many people with gluten intolerance have vitamin and mineral deficiencies. Vitamin B deficiency seems to be a common one among Celiacs. Therefore, it is important to pay attention to healthy, gluten-free sources of these nutrients.
Vitamin B is actually a complex of eight different vitamins. They are referred to collectively as B vitamins or the vitamin B complex. The different nutrients in the vitamin B complex are often found together in foods and offer many of the same benefits, so it can be useful to discuss them as a single entity.
The different types of vitamin B all have their own health benefits, but they also work together to help the body function in a number of ways. The vitamin B complex boosts metabolic function; promotes skin and muscle tone; boosts the immune and nervous systems; and promotes cellular metabolism, growth, and division. The vitamin B complex promotes cardiovascular health, improves energy, and helps prevent depression. Deficiencies in certain B vitamins can result in such illnesses as beriberi, anemia, heart disease, and birth defects.
Vitamin B is water-soluble, so it must be replenished every day. If you aren’t getting it in your diet, vitamin supplements may be necessary. Vitamins are best absorbed when you get them in their natural state; a food source. Some natural, gluten-free sources of Vitamin B include bananas, potatoes, lentils, chili peppers, green vegetables, eggs, dairy products, and meats including turkey, tuna, and liver.
Many people with gluten intolerance have vitamin and mineral deficiencies. Vitamin B deficiency seems to be a common one among Celiacs. Therefore, it is important to pay attention to healthy, gluten-free sources of these nutrients.
Vitamin B is actually a complex of eight different vitamins. They are referred to collectively as B vitamins or the vitamin B complex. The different nutrients in the vitamin B complex are often found together in foods and offer many of the same benefits, so it can be useful to discuss them as a single entity.
The different types of vitamin B all have their own health benefits, but they also work together to help the body function in a number of ways. The vitamin B complex boosts metabolic function; promotes skin and muscle tone; boosts the immune and nervous systems; and promotes cellular metabolism, growth, and division. The vitamin B complex promotes cardiovascular health, improves energy, and helps prevent depression. Deficiencies in certain B vitamins can result in such illnesses as beriberi, anemia, heart disease, and birth defects.
Vitamin B is water-soluble, so it must be replenished every day. If you aren’t getting it in your diet, vitamin supplements may be necessary. Vitamins are best absorbed when you get them in their natural state; a food source. Some natural, gluten-free sources of Vitamin B include bananas, potatoes, lentils, chili peppers, green vegetables, eggs, dairy products, and meats including turkey, tuna, and liver.
Sunday, June 20, 2010
The most realistic way to approach weight loss is through nutritional education and eating awareness training. The focus should be on making changes that you feel comfortable with so that they will stay with you for life. The more knowledge you have about the foods you eat the more likely it is that you will want to make healthy choices. You should never weigh or measure portions or count calories or fat grams. This is not realistic or "normal".
It is too much work and not necessary to achieve successful weight control.
It is too much work and not necessary to achieve successful weight control.
TRAVELING WITH CELIAC DISEASE OR GLUTEN INTOLERANCE
Travel can make it challenging for those that must avoid gluten. Planning in advance is one of the most important skills. “I go to a lot of business meetings. I contact them ahead of time and tell them I’m celiac and I get a special meal.”
Many airlines offer special meals that are either gluten free or all fruit. You can request this by calling at least 24 hours in advance. It is important to bring something to eat just in case you don’t like what they serve. I like to bring a bean salad in a small Tupperware container and some baby carrots. Raw, unsalted GF nuts and seeds can also provide a good source of protein that will stay fresh during a long airplane flight or car ride.
Some people choose to travel on gluten free tours or cruises. If you are staying at a hotel, make sure they have a refrigerator in the room. This way you can keep snacks and extra food with you. The hotel concierge should be able to help you find local food stores. In Italy, the pharmacies carry gluten free crackers and snacks.
Before you go on your trip find a few gluten free restaurants or places to eat that will accommodate your special needs. Don’t be shy with your waiters. Tell them that you cannot have gluten. It is usually best to order your fish or poultry grilled dry to avoid any possible hidden gluten. Ask specific questions about how food is prepared. Many restaurants marinate fish and poultry before cooking it. The marinades might contain gluten. It is important to order salads with the dressing on the side and no croutons. Ask your waiter to write down your order to avoid errors.
Gini Warner, Clinical Nutritionist
www.healthbygini.com
Travel can make it challenging for those that must avoid gluten. Planning in advance is one of the most important skills. “I go to a lot of business meetings. I contact them ahead of time and tell them I’m celiac and I get a special meal.”
Many airlines offer special meals that are either gluten free or all fruit. You can request this by calling at least 24 hours in advance. It is important to bring something to eat just in case you don’t like what they serve. I like to bring a bean salad in a small Tupperware container and some baby carrots. Raw, unsalted GF nuts and seeds can also provide a good source of protein that will stay fresh during a long airplane flight or car ride.
Some people choose to travel on gluten free tours or cruises. If you are staying at a hotel, make sure they have a refrigerator in the room. This way you can keep snacks and extra food with you. The hotel concierge should be able to help you find local food stores. In Italy, the pharmacies carry gluten free crackers and snacks.
Before you go on your trip find a few gluten free restaurants or places to eat that will accommodate your special needs. Don’t be shy with your waiters. Tell them that you cannot have gluten. It is usually best to order your fish or poultry grilled dry to avoid any possible hidden gluten. Ask specific questions about how food is prepared. Many restaurants marinate fish and poultry before cooking it. The marinades might contain gluten. It is important to order salads with the dressing on the side and no croutons. Ask your waiter to write down your order to avoid errors.
Gini Warner, Clinical Nutritionist
www.healthbygini.com
Thursday, May 20, 2010
Nutrition & Mesothelioma
Proper nutritional regimens are now being included in comprehensive cancer treatment plans, including those for pleural mesothelioma patients, and are a staple of integrative oncology. Learn more about mesothelioma, and the benefits of nutrition in coping with mesothelioma
chemotherapy.
Proper Nutrition Essential in Comprehensive Cancer CareBy Jack P. Bleeker
Proper nutrition is important for all individuals, but can be critically important for those who are battling cancer. For this reason, proper nutritional regimens are now being included in comprehensive cancer treatment plans and are a staple of integrative oncology. While proper nutrition cannot, in and of itself, cure cancers, it can provide strength and health to a patient who will need it as they battle their disease. It is not only symptoms of aggressive cancers like mesothelioma, but also their treatment with methods like chemotherapy that will demand proper nutrition.
Malnutrition can be extremely harmful to a cancer treatment regimen, and must be kept in mind when considering each individual patient’s treatment roadmap. Cachexia and anorexia are common causes of malnutrition in cancer patients. Nearly all patients who develop extensive disease will battle anorexia, with common symptoms being weight loss and loss of appetite. Cachexia is a debilitating wasting syndrome causing weakness and loss of weight and is particularly common in those battling cancers of the lung (such as pleural mesothelioma), pancreas, and gastrointestinal tract. Cachexia is similar to starvation in healthy individuals, but cancer patient’s bodies are unable to make the adjustments to slow down the use of nutrients.
Proper eating habits for those battling cancer and undergoing cancer treatment can help fight the breakdown of muscle strength, enhance tissue reconstruction, and stave off infection in those with compromised immune health. Those who are able to maintain their health through nutrition and exercise will typically be eligible to receive more aggressive dosages of chemotherapy and radiation treatments. Each individual patient’s treatment plan will require the advice of cancer specialists and physicians who are able to make an assessment of the patient’s overall health. Dr. David Sugarbaker of the Brigham and Womens Hospital and Dana Farber Cancer Institute in Boston, MA will work closely with each of his patients battling thoracic cancers, including malignant mesothelioma, and develop an individual mesothelioma treatment guide, including recommendations on proper cancer nutrition.
While malignant mesothelioma is far from the only cancer that demands proper nutrition in patients, it is particularly important given the current lack of a mesothelioma cure in those patients battling aggressive later-stage disease. That being said, all cancer patients will benefit from the strength and overall health that proper and sound recommendations doctors and nutritional specialists can provide them with. Cancer patients as well as family members and caregivers seeking further information about proper nutrition in cancer care should seek the advice of these individuals and apply them to a patient’s particular circumstances and needs.
Reference
National Cancer Institute. Overview: Nutrition in Cancer Care 2005Dana Farber Cancer Institute, Harvard University. Nutritional Resources Overview . Boston, MA 2009Information
courtesy of Mesothelioma.com4/29/2010
www.Mesothelioma.com
Proper nutritional regimens are now being included in comprehensive cancer treatment plans, including those for pleural mesothelioma patients, and are a staple of integrative oncology. Learn more about mesothelioma, and the benefits of nutrition in coping with mesothelioma
chemotherapy.
Proper Nutrition Essential in Comprehensive Cancer CareBy Jack P. Bleeker
Proper nutrition is important for all individuals, but can be critically important for those who are battling cancer. For this reason, proper nutritional regimens are now being included in comprehensive cancer treatment plans and are a staple of integrative oncology. While proper nutrition cannot, in and of itself, cure cancers, it can provide strength and health to a patient who will need it as they battle their disease. It is not only symptoms of aggressive cancers like mesothelioma, but also their treatment with methods like chemotherapy that will demand proper nutrition.
Malnutrition can be extremely harmful to a cancer treatment regimen, and must be kept in mind when considering each individual patient’s treatment roadmap. Cachexia and anorexia are common causes of malnutrition in cancer patients. Nearly all patients who develop extensive disease will battle anorexia, with common symptoms being weight loss and loss of appetite. Cachexia is a debilitating wasting syndrome causing weakness and loss of weight and is particularly common in those battling cancers of the lung (such as pleural mesothelioma), pancreas, and gastrointestinal tract. Cachexia is similar to starvation in healthy individuals, but cancer patient’s bodies are unable to make the adjustments to slow down the use of nutrients.
Proper eating habits for those battling cancer and undergoing cancer treatment can help fight the breakdown of muscle strength, enhance tissue reconstruction, and stave off infection in those with compromised immune health. Those who are able to maintain their health through nutrition and exercise will typically be eligible to receive more aggressive dosages of chemotherapy and radiation treatments. Each individual patient’s treatment plan will require the advice of cancer specialists and physicians who are able to make an assessment of the patient’s overall health. Dr. David Sugarbaker of the Brigham and Womens Hospital and Dana Farber Cancer Institute in Boston, MA will work closely with each of his patients battling thoracic cancers, including malignant mesothelioma, and develop an individual mesothelioma treatment guide, including recommendations on proper cancer nutrition.
While malignant mesothelioma is far from the only cancer that demands proper nutrition in patients, it is particularly important given the current lack of a mesothelioma cure in those patients battling aggressive later-stage disease. That being said, all cancer patients will benefit from the strength and overall health that proper and sound recommendations doctors and nutritional specialists can provide them with. Cancer patients as well as family members and caregivers seeking further information about proper nutrition in cancer care should seek the advice of these individuals and apply them to a patient’s particular circumstances and needs.
Reference
National Cancer Institute. Overview: Nutrition in Cancer Care 2005Dana Farber Cancer Institute, Harvard University. Nutritional Resources Overview . Boston, MA 2009Information
courtesy of Mesothelioma.com4/29/2010
www.Mesothelioma.com
Monday, May 17, 2010
A Very Important Supplement: Coenzyme Q10
I have been recommending Coenzyme Q10 to patients for over 20 years. COQ10 is naturally produced in all cells of the human body, and it has been studied extensively for more than 40 years. As we age the body gradually loses its ability to synthesize CoQ10.
Research indicates that supplementation with COQ10 may support normal heart function, protect DNA from free radical damage, and maintain healthy energy levels. Within the mitochondria, COQ10 is utilized in the metabolism of fat and carbohydrates. Another function of this enzyme is to make sure the cells’ plasma membranes remain flexible. This is crucial to proper physical performance since membrane fluidity affects membrane receptors and enzymes.
No serious side effects have been reported from the use of coenzyme Q10. I recommend taking it in the morning because some people have experienced difficulty sleeping when taking COQ10 at night. If you are taking any prescription drugs, talk with your doctor about possible interactions between coenzyme Q10 and prescription drugs. There are many brands to choose from and several of them are gluten free. I prefer the soft gels for maximum assimilation and absorption.
I have been recommending Coenzyme Q10 to patients for over 20 years. COQ10 is naturally produced in all cells of the human body, and it has been studied extensively for more than 40 years. As we age the body gradually loses its ability to synthesize CoQ10.
Research indicates that supplementation with COQ10 may support normal heart function, protect DNA from free radical damage, and maintain healthy energy levels. Within the mitochondria, COQ10 is utilized in the metabolism of fat and carbohydrates. Another function of this enzyme is to make sure the cells’ plasma membranes remain flexible. This is crucial to proper physical performance since membrane fluidity affects membrane receptors and enzymes.
No serious side effects have been reported from the use of coenzyme Q10. I recommend taking it in the morning because some people have experienced difficulty sleeping when taking COQ10 at night. If you are taking any prescription drugs, talk with your doctor about possible interactions between coenzyme Q10 and prescription drugs. There are many brands to choose from and several of them are gluten free. I prefer the soft gels for maximum assimilation and absorption.
Friday, April 23, 2010
PRESS RELEASE
Local nutritionist Gini Warner will talk at Laguna Exchange Club
Gini Warner develops nutritional programs for people with food allergies, safe weight control, diabetes, eating for energy, disease prevention, and overall nutritional balance. She believes that the key to achieving proper nutrition and overall health is in making positive lifestyle changes.
Gini has developed wellness programs for corporations nationwide including AT&T, Citibank and Revlon. These programs have dramatically improved the health and quality of life for their employees
Gini Warner completed her master’s degree in Health Education and Nutritional Science at New York University in 1988 and has been working with families, individuals and corporations in the fields of celiac disease, immune dysfunction, diabetes, osteoporosis, weight loss and overall wellness. She has been a practicing nutritional counselor for more than twenty years.The Exchange Club meeting will be held at 12:15, at the Watermarc Restaurant (upstairs) 448 South Coast Hwy, Laguna Beach. The identities of other upcoming Exchange Club speakers can be found at LagunaBeachExchangeClub.org/meetings.htm Direct any questions to Katy Moss at 494-0703 or Jim Rue at 494-6684
Gini Warner develops nutritional programs for people with food allergies, safe weight control, diabetes, eating for energy, disease prevention, and overall nutritional balance. She believes that the key to achieving proper nutrition and overall health is in making positive lifestyle changes.
Gini has developed wellness programs for corporations nationwide including AT&T, Citibank and Revlon. These programs have dramatically improved the health and quality of life for their employees
Gini Warner completed her master’s degree in Health Education and Nutritional Science at New York University in 1988 and has been working with families, individuals and corporations in the fields of celiac disease, immune dysfunction, diabetes, osteoporosis, weight loss and overall wellness. She has been a practicing nutritional counselor for more than twenty years.The Exchange Club meeting will be held at 12:15, at the Watermarc Restaurant (upstairs) 448 South Coast Hwy, Laguna Beach. The identities of other upcoming Exchange Club speakers can be found at LagunaBeachExchangeClub.org/meetings.htm Direct any questions to Katy Moss at 494-0703 or Jim Rue at 494-6684
Monday, April 12, 2010
“I ALWAYS WORRY ABOUT FOOD ADDITIVES AND SEASONINGS”
Anyone on a restricted diet knows how difficult it is to avoid hidden sources of gluten.
Food additives and seasonings can contain hidden gluten. It is nice to know that there are many additives and seasonings are gluten-free and safe.
Citric acid
This usually made from corn, beet sugar, or molasses. It is highly processed and purified.
MSG
Monosodium glutamate is often found in Chinese food. It is made from the fermentation of corn, sugar, beets, or sugar cane.
Vanilla
Made from distilled alcohol and flavor that is either extracted from the vanilla seed or comes from artificial vanilla flavoring. Distillation removes the gluten protein.
Vinegar
Gluten-free if it is distilled. Malt vinegar is not distilled and should be avoided.
Starch
When you see “starch” on food labels it always means corn starch and is gluten-free.
There are many wonderful spices that are gluten-free and delicious on fresh seafood and vegetables.
Bragg makes a tasty all purpose seasoning that is GF.
Safe spices: garlic salt, ground cumin, onion powder, chili powder, paprika, and onion powder.
Gini
Anyone on a restricted diet knows how difficult it is to avoid hidden sources of gluten.
Food additives and seasonings can contain hidden gluten. It is nice to know that there are many additives and seasonings are gluten-free and safe.
Citric acid
This usually made from corn, beet sugar, or molasses. It is highly processed and purified.
MSG
Monosodium glutamate is often found in Chinese food. It is made from the fermentation of corn, sugar, beets, or sugar cane.
Vanilla
Made from distilled alcohol and flavor that is either extracted from the vanilla seed or comes from artificial vanilla flavoring. Distillation removes the gluten protein.
Vinegar
Gluten-free if it is distilled. Malt vinegar is not distilled and should be avoided.
Starch
When you see “starch” on food labels it always means corn starch and is gluten-free.
There are many wonderful spices that are gluten-free and delicious on fresh seafood and vegetables.
Bragg makes a tasty all purpose seasoning that is GF.
Safe spices: garlic salt, ground cumin, onion powder, chili powder, paprika, and onion powder.
Gini
THE PIZZA PROBLEM
It is important to focus on what you can eat rather than what you are missing. Find ways to gratify the urge to splurge without destroying the lining of your intestine!
Pizza is the food that is most desired and missed by my clients. The adults crave it and talk about just eating the cheese off of the crust. The children are often faced with the temptation at birthday parties and school events. If your child is attending an event where pizza is being served you can give them a gluten-free pizza to bring so they have something to eat. Many of my clients enjoy this recipe. White Clam Pizza is gluten-free and lactose free. It provides a good source of protein and tastes great! Susan, age 7 was diagnosed with Celiac disease last year. She has been on a gluten-free diet and is feeling great! She often brings GF pizza to birthday parties and shares it with her friends.
It is important to focus on what you can eat rather than what you are missing. Find ways to gratify the urge to splurge without destroying the lining of your intestine!
Pizza is the food that is most desired and missed by my clients. The adults crave it and talk about just eating the cheese off of the crust. The children are often faced with the temptation at birthday parties and school events. If your child is attending an event where pizza is being served you can give them a gluten-free pizza to bring so they have something to eat. Many of my clients enjoy this recipe. White Clam Pizza is gluten-free and lactose free. It provides a good source of protein and tastes great! Susan, age 7 was diagnosed with Celiac disease last year. She has been on a gluten-free diet and is feeling great! She often brings GF pizza to birthday parties and shares it with her friends.
Friday, April 2, 2010
Gluten May Be Hiding In Your Rice"
A few months ago, annonymous came to my office after meeting with several doctors who were unable to find the cause of her symptoms. She was experiencing bloating, gas, and fatigue after eating. She also complained that her ears would sometimes become clogged. She described it like the feeling you get when you are on an airplane. The difference was that her ears would remain clogged for several days.
Her other symptoms included post nasal drip and very itchy skin. No matter how much she scratched the itch wouldn’t go away all day. Sometimes she would wake up in the morning with swollen and irritated eyes.
Susan tried everything she could think of. She started using allergy-free laundry detergent and all chemical-free skin and hair products. But nothing changed. The symptoms began getting worse and were occurring more often.
After a thorough evaluation of her diet, lifestyle and medical problems, I determined that gluten might be the culprit.
I put her on a gluten-free diet. The itchy skin stopped after only a few days. Her ears cleared after one week and the post nasal drip was gone! The only symptoms that remained were gas, bloating and some fatigue.
I decided to look more carefully at the gluten-free foods that she was eating. Many of them contained either soy or rice. Was it possible that she could be allergic to soy? We eliminated the soy from her diet. The bloating and gas disappeared but she was still tired during the day. I learned that she was consuming rice with meals daily.
After some research I found that there is a lot of debate as to whether rice is gluten free or not. The concern is not with the rice itself but with the coatings that are applied to the enriched rice to add vitamins. Rice itself is gluten free, but enriched rice is not because it has been sprayed with a vitamin coating and the coating could contain a gluten based grain. Therefore, we decided to eliminate the rice and her energy level began to improve.
I provided her with several gluten free recipes to help her plan healthy meals. After one month of maintaining a completely gluten free and soy free diet; Susan’s symptoms had completely disappeared! She also lost 10 lbs. and began a regular exercise program.
Susan loved to make this recipe for herself and her family:
White Bean and Thyme Soup
16oz. chicken stock (GF or homemade)
15 oz. can of white beans
1 tbsp fresh or dry thyme
1 garlic clove (minced)
1 tsp olive oil
Salt and pepper to taste
GF croutons
Heat a medium sauce pan to medium high heat. Add oil, thyme and garlic to the pan and stir. After 30 seconds, add the stock and beans. Salt and pepper the mixture to taste. Bring the mixture to a boil and then reduce the heat to a simmer. Let the soup cook for 15 minutes on low, ladle into a bowl, top with croutons, sprinkle a pinch of thyme on top and serve!
www.healthbygini@yahoo.com
healthbygini@yahoo.com
Her other symptoms included post nasal drip and very itchy skin. No matter how much she scratched the itch wouldn’t go away all day. Sometimes she would wake up in the morning with swollen and irritated eyes.
Susan tried everything she could think of. She started using allergy-free laundry detergent and all chemical-free skin and hair products. But nothing changed. The symptoms began getting worse and were occurring more often.
After a thorough evaluation of her diet, lifestyle and medical problems, I determined that gluten might be the culprit.
I put her on a gluten-free diet. The itchy skin stopped after only a few days. Her ears cleared after one week and the post nasal drip was gone! The only symptoms that remained were gas, bloating and some fatigue.
I decided to look more carefully at the gluten-free foods that she was eating. Many of them contained either soy or rice. Was it possible that she could be allergic to soy? We eliminated the soy from her diet. The bloating and gas disappeared but she was still tired during the day. I learned that she was consuming rice with meals daily.
After some research I found that there is a lot of debate as to whether rice is gluten free or not. The concern is not with the rice itself but with the coatings that are applied to the enriched rice to add vitamins. Rice itself is gluten free, but enriched rice is not because it has been sprayed with a vitamin coating and the coating could contain a gluten based grain. Therefore, we decided to eliminate the rice and her energy level began to improve.
I provided her with several gluten free recipes to help her plan healthy meals. After one month of maintaining a completely gluten free and soy free diet; Susan’s symptoms had completely disappeared! She also lost 10 lbs. and began a regular exercise program.
Susan loved to make this recipe for herself and her family:
White Bean and Thyme Soup
16oz. chicken stock (GF or homemade)
15 oz. can of white beans
1 tbsp fresh or dry thyme
1 garlic clove (minced)
1 tsp olive oil
Salt and pepper to taste
GF croutons
Heat a medium sauce pan to medium high heat. Add oil, thyme and garlic to the pan and stir. After 30 seconds, add the stock and beans. Salt and pepper the mixture to taste. Bring the mixture to a boil and then reduce the heat to a simmer. Let the soup cook for 15 minutes on low, ladle into a bowl, top with croutons, sprinkle a pinch of thyme on top and serve!
www.healthbygini@yahoo.com
healthbygini@yahoo.com
Wednesday, March 3, 2010
CELIAC DISEASE AND GLUTEN INTOLERANCE
In 1995 Gini discovered that she has gluten intolerance. As a result of her own personal experience and treating others with Celiac disease and gluten intolerance, she has become an expert in this field.
An estimated 3 million Americans have celiac disease. The medical community doesn't define celiac disease as an allergy but as an autoimmune disorder where nutrients aren't properly absorbed in the small intestine. The culprit is gluten, a sticky protein found in a vast array of natural and manufactured ingredients and food products including wheat, barley, and rye flours that provide the tender, elastic texture in that slice of bread. It is estimated that the condition affects one in every 130 people worldwide, and it is undiagnosed in about 90 percent of Americans who have it.
In addition to celiac disease, there are a range of medical conditions that are related to wheat intolerance. Wheat is one of the eight most common allergy-causing foods. While this allergy most often affects children, it can also occur in adults.
In 1995 Gini discovered that she has gluten intolerance. As a result of her own personal experience and treating others with Celiac disease and gluten intolerance, she has become an expert in this field.
An estimated 3 million Americans have celiac disease. The medical community doesn't define celiac disease as an allergy but as an autoimmune disorder where nutrients aren't properly absorbed in the small intestine. The culprit is gluten, a sticky protein found in a vast array of natural and manufactured ingredients and food products including wheat, barley, and rye flours that provide the tender, elastic texture in that slice of bread. It is estimated that the condition affects one in every 130 people worldwide, and it is undiagnosed in about 90 percent of Americans who have it.
In addition to celiac disease, there are a range of medical conditions that are related to wheat intolerance. Wheat is one of the eight most common allergy-causing foods. While this allergy most often affects children, it can also occur in adults.
Monday, March 1, 2010
Xanthum Gum Article
What is Xanthan Gum? Does it contain gluten?
Xanthan gum is a polysaccharide used as a food additive and theology modifier. It is produced by fermentation of glucose or sucrose by the Xanthomonas. Xanthan Gum is considered a polysaccharide in scientific circles, because it is a long chain of three different forms of sugar. What's important to know is that all three of these natural sugars are present in corn sugar, a derivative of corn syrup. It does not contain gluten.
Xanthan Gum is also used as a substitute for wheat gluten in gluten-free breads, pastas and other flour-based food products. Those who suffer from gluten allergies should look for Xanthan Gum as an ingredient on the label.
Xanthan Gum is used by people who are allergic to gluten to add volume and viscosity to bread and other gluten-free baked goods. It is made from a tiny microorganism called Xanthomonas campestris and is a natural carbohydrate. Xanthan Gum helps replace the gluten in a recipe and aid in binding and thickening recipes. It is an essential ingredient in gluten free baking.
Many people with Celiac disease and gluten intolerance have reported an allergic reaction to Xanthum Gum. Symptoms include bloating, gas, stomach cramps, diarrhea, skin rashes and itching.
If you have an issue with soy or corn, it is likely you will have a problem with Xanthum Gum as well. Safe alternatives would be karaya gum, agar and carrageenan.
Gini Warner
Clinical Nutritionist
Wsww.healthbygini.com
Xanthan gum is a polysaccharide used as a food additive and theology modifier. It is produced by fermentation of glucose or sucrose by the Xanthomonas. Xanthan Gum is considered a polysaccharide in scientific circles, because it is a long chain of three different forms of sugar. What's important to know is that all three of these natural sugars are present in corn sugar, a derivative of corn syrup. It does not contain gluten.
Xanthan Gum is also used as a substitute for wheat gluten in gluten-free breads, pastas and other flour-based food products. Those who suffer from gluten allergies should look for Xanthan Gum as an ingredient on the label.
Xanthan Gum is used by people who are allergic to gluten to add volume and viscosity to bread and other gluten-free baked goods. It is made from a tiny microorganism called Xanthomonas campestris and is a natural carbohydrate. Xanthan Gum helps replace the gluten in a recipe and aid in binding and thickening recipes. It is an essential ingredient in gluten free baking.
Many people with Celiac disease and gluten intolerance have reported an allergic reaction to Xanthum Gum. Symptoms include bloating, gas, stomach cramps, diarrhea, skin rashes and itching.
If you have an issue with soy or corn, it is likely you will have a problem with Xanthum Gum as well. Safe alternatives would be karaya gum, agar and carrageenan.
Gini Warner
Clinical Nutritionist
Wsww.healthbygini.com
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