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
Tuesday, January 18, 2011
The Link Between Root Canals & Cancer
The Link between Root Canals & Cancer
When a person has pain due to an infection in their tooth, dentists can treat it in two different ways. They can either kill the infection with 3% food grade hydrogen peroxide or kill the tooth. They almost always choose the later which is called a root canal. They will drill out the inside of the tooth and fill it with metal rods. Root canals are a safe place for microbes to survive. Blood cannot reach the inside of the tooth so the immune system cannot kill the microbes inside of the dead tooth. Microbes originate somewhere else in the body and they hide from the immune system inside the root canal. The microbes and other toxins can come ot of the tooth and cause infections.
Dr. Thomas Rau, who runs the Paracelsus Clinic (cancer clinic since 1958) in Switzerland recently checked the records of the last 150 breast cancer patients treated in his clinic. He found that 147 of them (98%) had one or more root canal teeth on the same meridian as the original breast cancer tumor. His clinic has a biological dentist section where all cancer patients, on reporting in, have their mouth cleaned up first -- especially all root canal teeth removed.
There are about 24 million root canals done in the U.S. alone every year. They were proven deadly disease agents in 1925 in a study by Dr. Weston Price and 60 prominent researchers. That study has been suppressed ever since by the ADA and the American Association of Endodontists (AAE). Read the book "Root Canal Cover-Up" by George Meinig, DDS, FACD for the full story. Dr. Meinig was an endodontist for 50 years. He helped found the AAE in 1943. His book is a mea culpa (apology) to the thousands of patients whose health he ruined doing root canal fillings. He discovered the Weston Price research only after he retired in 1993. His book was published first in 1994 and he has lectured widely since then trying to alert people to this danger to their health.
www.healthbygini.com
When a person has pain due to an infection in their tooth, dentists can treat it in two different ways. They can either kill the infection with 3% food grade hydrogen peroxide or kill the tooth. They almost always choose the later which is called a root canal. They will drill out the inside of the tooth and fill it with metal rods. Root canals are a safe place for microbes to survive. Blood cannot reach the inside of the tooth so the immune system cannot kill the microbes inside of the dead tooth. Microbes originate somewhere else in the body and they hide from the immune system inside the root canal. The microbes and other toxins can come ot of the tooth and cause infections.
Dr. Thomas Rau, who runs the Paracelsus Clinic (cancer clinic since 1958) in Switzerland recently checked the records of the last 150 breast cancer patients treated in his clinic. He found that 147 of them (98%) had one or more root canal teeth on the same meridian as the original breast cancer tumor. His clinic has a biological dentist section where all cancer patients, on reporting in, have their mouth cleaned up first -- especially all root canal teeth removed.
There are about 24 million root canals done in the U.S. alone every year. They were proven deadly disease agents in 1925 in a study by Dr. Weston Price and 60 prominent researchers. That study has been suppressed ever since by the ADA and the American Association of Endodontists (AAE). Read the book "Root Canal Cover-Up" by George Meinig, DDS, FACD for the full story. Dr. Meinig was an endodontist for 50 years. He helped found the AAE in 1943. His book is a mea culpa (apology) to the thousands of patients whose health he ruined doing root canal fillings. He discovered the Weston Price research only after he retired in 1993. His book was published first in 1994 and he has lectured widely since then trying to alert people to this danger to their health.
www.healthbygini.com
Tuesday, January 11, 2011
Is Quinoa Gluten-Free?
Is Quinoa Gluten-Free?
Quinoa has the highest nutritional profile of all grains. Quinoa is provides an excellent source of protein. It contains all nine essential amino acids making it a complete protein. Quinoa is a good choice for anyone who wants to get more vegetarian protein in their diet. It also provides a good source of magnesium and riboflavin. This grain has a soft, crunchy texture and is naturally gluten free. It is easy to cook and tastes great with many vegetables. It can also be eaten for breakfast to take the place of the bread that is usually served with eggs. Another great idea is to add quinoa to a salad with some fresh herbs and a light dressing. Quinoa is naturally gluten-free.
Quinoa has the highest nutritional profile of all grains. Quinoa is provides an excellent source of protein. It contains all nine essential amino acids making it a complete protein. Quinoa is a good choice for anyone who wants to get more vegetarian protein in their diet. It also provides a good source of magnesium and riboflavin. This grain has a soft, crunchy texture and is naturally gluten free. It is easy to cook and tastes great with many vegetables. It can also be eaten for breakfast to take the place of the bread that is usually served with eggs. Another great idea is to add quinoa to a salad with some fresh herbs and a light dressing. Quinoa is naturally gluten-free.
Monday, January 10, 2011
Cross-Contamination of Gluten in Restaurants
Cross-contamination of gluten in restaurants
Those with celiac disease and gluten intolerance must be extra careful when dining out. Cross-contamination of gluten can happen in any restaurant.I was eating out for breakfast in a very nice restaurant recently and came very close to eating food that was cross-contaminated. I ordered scrambled eggs and a side of fresh fruit. I asked the waitress to bring the eggs without the toast and fried potatoes that it came with. I told her that I am gluten intolerant. She appeared to understand my request. When the food arrived the eggs were on a plate with the toast and the potatoes. The fruit was in a separate dish. I began to feel frustrated and upset. I called over the waitress and told her that this was not what I had ordered. She replied, “I can take the bread and the potatoes off of the plate for you.” I almost said “OK”. After some thought I realized that even if she removed these glutinous foods there still might be some bread crumbs remaining on the plate. I could end up ingesting them when eating my eggs. This possibility was too risky for me so I asked her to make me a completely new plate of scrambled eggs. It is so important to pay attention to details when dining out in any restaurant to make sure that your meal is gluten-free.
Those with celiac disease and gluten intolerance must be extra careful when dining out. Cross-contamination of gluten can happen in any restaurant.I was eating out for breakfast in a very nice restaurant recently and came very close to eating food that was cross-contaminated. I ordered scrambled eggs and a side of fresh fruit. I asked the waitress to bring the eggs without the toast and fried potatoes that it came with. I told her that I am gluten intolerant. She appeared to understand my request. When the food arrived the eggs were on a plate with the toast and the potatoes. The fruit was in a separate dish. I began to feel frustrated and upset. I called over the waitress and told her that this was not what I had ordered. She replied, “I can take the bread and the potatoes off of the plate for you.” I almost said “OK”. After some thought I realized that even if she removed these glutinous foods there still might be some bread crumbs remaining on the plate. I could end up ingesting them when eating my eggs. This possibility was too risky for me so I asked her to make me a completely new plate of scrambled eggs. It is so important to pay attention to details when dining out in any restaurant to make sure that your meal is gluten-free.
Cross-Contamination of Gluten in Restaurants
Those with gluten intolerance or celiac disease need to be extra careful when dining out. Cross-contamination can happen in any restaurant. I was eating out for breakfast and ordered a side of scrambled eggs and a side of fresh fruit. I told the waitress that I wanted only eggs and not the bread or fried potatoes that it came with. She said "OK" and appeared to understand my request. When the food arrived, the eggs were on a plate with two slices of toast and the potatoes. There was a separate bowl of fruit. This made me feel so frustrated and upset. I called over the waitress and explained that this was not what I wanted. She said "I can take the bread and potatoes off the plate for you." I almost said, "OK". But after careful thought I realized that after she does this there might be some bread crumbs remaining on the plate from the toast. I could end up ingesting these crumbs without realizing it. Therefore, I asked her to make me a completely new dish of scrambled eggs so that I would be safe.
http://www.healthbygini.com/
http://www.healthbygini.com/
Gluten-Free Foods As Medical Expenses For Celiacs
TAX DEDUCTIONS FOR GLUTEN-FREE FOODS AS MEDICAL EXPENSE FOR CELIACS
If you itemize your deductions you may take as a medical expense,
the extra costs you sustain due to your dietary limitations, as follows:
1. You may deduct the cost of Gluten-Free (GF) food that is in EXCESS of the cost of the gluten containing food that you are
replacing. For example, if a loaf of gluten-free bread costs $5.00 and a comparable loaf of gluten containing bread costs $2.50, you
may include in your medical expenses the excess cost of $2.50.
2. The full cost of special items needed for a GF diet may be deducted. An example is the cost of XANTHAN GUM (methyl
cellulose) used in GF home baked items, which is completely different than anything used in an ordinary recipe.
3. If you make a special trip to a specialty store to purchase GF foods, the actual cost of your transportation to and from the store
is deductible. If you are using your vehicle for the trip during the year 2009, you may deduct 24 cents per mile. You may include
tolls and parking fees.
4. The full cost of postage or other delivery expenses for GF purchases made by mail order are deductible.
If you are audited you may need a letter from your doctor indicating that you have Celiac Disease and must adhere to a Gluten-free
diet for life. You will also need substantiation of the expenses in the form of receipts, cash register tapes or cancelled checks for
your GF purchases and a schedule showing how you computed your deductions for the GF foods.
The total amount of your deduction for GF foods should be added to your other medical expenses that are reported on Schedule A
of your form 1040. Do not include your doctor’s letter, your receipts or your schedule showing how you computed your deduction.
Save these documents which should be submitted only in the event you are audited by the IRS or your state’s taxing authority.If you are audited and the auditor tells you that these items are not deductible, refer to the
If you itemize your deductions you may take as a medical expense,
the extra costs you sustain due to your dietary limitations, as follows:
1. You may deduct the cost of Gluten-Free (GF) food that is in EXCESS of the cost of the gluten containing food that you are
replacing. For example, if a loaf of gluten-free bread costs $5.00 and a comparable loaf of gluten containing bread costs $2.50, you
may include in your medical expenses the excess cost of $2.50.
2. The full cost of special items needed for a GF diet may be deducted. An example is the cost of XANTHAN GUM (methyl
cellulose) used in GF home baked items, which is completely different than anything used in an ordinary recipe.
3. If you make a special trip to a specialty store to purchase GF foods, the actual cost of your transportation to and from the store
is deductible. If you are using your vehicle for the trip during the year 2009, you may deduct 24 cents per mile. You may include
tolls and parking fees.
4. The full cost of postage or other delivery expenses for GF purchases made by mail order are deductible.
If you are audited you may need a letter from your doctor indicating that you have Celiac Disease and must adhere to a Gluten-free
diet for life. You will also need substantiation of the expenses in the form of receipts, cash register tapes or cancelled checks for
your GF purchases and a schedule showing how you computed your deductions for the GF foods.
The total amount of your deduction for GF foods should be added to your other medical expenses that are reported on Schedule A
of your form 1040. Do not include your doctor’s letter, your receipts or your schedule showing how you computed your deduction.
Save these documents which should be submitted only in the event you are audited by the IRS or your state’s taxing authority.If you are audited and the auditor tells you that these items are not deductible, refer to the
Thursday, January 6, 2011
Alpha Carotene
Alpha Carotene
Alpha-carotene is part of the carotenoid family. Your body converts alpha and beta-carotene into vitamin A. Vitamin A is important for the maintenance of healthy skin and bones, good vision, and a strong immune system. Alpha-carotene is called a precursor to vitamin A. Alpha-carotene is only about half as effective as another well-known carotenoid called beta-carotene. However, alpha-carotene may be even more effective than beta-carotene in its role as an antioxidant. Antioxidants are enzymes that stop free radicals from causing cells to break down, or oxidize. Alpha-carotene removes destructive free radicals from the body before they cause the tissue damage that can lead to chronic diseases like heart disease and cancer.
A new study published on Nov 22, 2010 online in Archives of Internal Medicine suggests that high dietary intake of alpha-carotene may help prevent death risk from heart disease and cancer.
Alpha-carotene contains antioxidant substances called flavanoids. They give color and flavor to many orange- and red-colored fruits and vegetables. Foods that contain Alpha carotene include; Carrots, sweet potatoes, squash, broccoli, kale, cantaloupe, brussels sprouts, kiwi, spinach, mangos, squash, and spinach.
Gini Warner, MA
Clinical Nutritionist
www.healthbygini.com
Alpha-carotene is part of the carotenoid family. Your body converts alpha and beta-carotene into vitamin A. Vitamin A is important for the maintenance of healthy skin and bones, good vision, and a strong immune system. Alpha-carotene is called a precursor to vitamin A. Alpha-carotene is only about half as effective as another well-known carotenoid called beta-carotene. However, alpha-carotene may be even more effective than beta-carotene in its role as an antioxidant. Antioxidants are enzymes that stop free radicals from causing cells to break down, or oxidize. Alpha-carotene removes destructive free radicals from the body before they cause the tissue damage that can lead to chronic diseases like heart disease and cancer.
A new study published on Nov 22, 2010 online in Archives of Internal Medicine suggests that high dietary intake of alpha-carotene may help prevent death risk from heart disease and cancer.
Alpha-carotene contains antioxidant substances called flavanoids. They give color and flavor to many orange- and red-colored fruits and vegetables. Foods that contain Alpha carotene include; Carrots, sweet potatoes, squash, broccoli, kale, cantaloupe, brussels sprouts, kiwi, spinach, mangos, squash, and spinach.
Gini Warner, MA
Clinical Nutritionist
www.healthbygini.com
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