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.
Wednesday, March 3, 2010
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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