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
Friday, April 23, 2010
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
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