Surviving the Gluten-Free Diet.

Gluten-free awareness has really taken off in the last decade. Even more so in the past 5 years. You may have already noticed several new gluten-free items in the grocery store popping up every week. Why? Thousands of individuals are realizing that they have a serious intolerance to gluten, a protein found in the seeds of certain plants, notably in grains such as wheat, rye and barley and foods made from them.

There's a few groups of individuals that need to be off of gluten for health reasons such as those with Celiac Disease, Autism and ADD or ADHD. Many people have Celiac and don't even know it until they are either diagnosed or have felt the difference of not consuming gluten.

I want to put together a basic gluten-free survival guide, if you will, to educate those that have no idea where gluten is found and those trying to get on this diet to make sure you don't buy anything that contains it.

First and most obvious point: Grains ARE NOT ALLOWED on GLUTEN-FREE Diets.

Avoid: Wheat, Barley, Rye, Oat

More specific Gluten-containing grains and products to be AVOIDED are:

• Barley
• Bulgar
• Cereal Binding
• Couscous
• Durum
• Einkorn
• Emmer
• Filler
• Farro
• Graham Flour
• Kamut
• Malt
• Malt Extract
• Malt Flavoring
• Malt Syrup
• Oat Bran
• Oats
• Oat Syrup
• Rye
• Semolina
• Spelt (Dinkel)
• Triticale
• Wheat
• Wheat Bran
• Wheat Germ
• Wheat Starch

Common foods CONTAINING Gluten:

• Breads
• Rolls
• Biscuits 
• Croissants
• Doughnuts
• Flour Tortillas
• Chicken Nuggets
• Croutons
• Breaded Fish or other Breaded Foods
• Hamburger Buns
• Waffles
• Bagels
• Ice Cream Cones
• Pastas
• Fried Vegetables
• Graham Crackers
• Crackers
• Pretzels
• Pita Bread
• Corn Bread
• French Fries (if frozen)
• Toast
• Stuffing
• Cereals 
• Pizza
• Cookies
• Pies 
• Cakes
• Pastries
• Cupcakes

Tips for following a GLUTEN-FREE Diet:

• BEWARE- Wheat-free on a label is not necessarily gluten-free
• Look for GLUTEN-FREE symbols on labels 
• Use gluten-free pocket guides and recipes
• Food manufacturers can often change their ingredients. CHECK INGREDIENT LISTINGS regularly and especially if product is not labeled as gluten-free. Call manufacturer and check
• When dining out, you are safest ordering PLAIN FOODS with minimal ingredients. Inform your server so the kitchen takes special care with your meal to avoid your food coming into contact with gluten-containing foods or surfaces where gluten-containing foods have been prepared.
• Prepare gluten-free foods at home separately and USE SEPARATE UTENSILS and chopping boards
• Use SEPARATE COOKING OILS for gluten-free foods
• Prepared gluten-free products can be found in HEALTH FOOD STORES
• Try to eat mostly FRESH UNPROCESSED food

I've personally tried many gluten-free products, and while I personally am a huge fan of wheat, barley and gluten-containing products, there are many that taste very good. New gluten-free products come into our store weekly (even gluten-free chocolate bars). It amazes me to see so many different options and alternatives to practically anything you'd eat regularly, BUT gluten-free.

I love hearing stories from individuals with Celiac tell me that over 20-30 years ago when hardly anyone knew what this disease was or entailed, there were close to no options for food, whereas now, you can enter your local health food store and you'll typically see entire aisles dedicated to just gluten-free products.

It's getting easier everyday to find good tasting gluten-free products from reliable brands.

Disclaimer: Information should only be regarded as general information and is not intended as dietary advice for anyone with a medical condition or regarded as a complete reference guide on gluten-free diets. Always consult your doctor for individual advice if you have been diagnosed with any medical condition or suspect you may have one.

Springtime is here...

When some think of Spring, they think: flowers, pastel colors, dresses, sun, grass. While others think: allergies, cold, flu, sneezing.

In order to enjoy the Spring and all its beauties, there are several things that can help you avoid allergies and boost your immune system.

One of the best and easiest things to do (if your not diabetic or pre-diabetic) is buy local honey and take 1-2 tablespoons a day. Why local? Bees pollinate local flowers which is where many people develop their allergies of pollen. This is why local honey is so excellent in treating and even preventing allergies.

A few other great immune boosters that help, not only now but year round are:

• Oregano oil (Oreganol is the best brand for this)
• Source Natural Wellness Formula
• Isotonix OPC-3 (This is the one I take...it's amazing! If you're interested in it, email me)
• Olive Leaf
• Echinacea/ Goldenseal

These are excellent in building your immune system and cheaper than a doctor's visit, insurance, plus antibiotics =)

Be blessed and be healthy! Enjoy the beautiful flowers!

Eggplant Parmesan

This was my first time making eggplant anything. In fact, prior to buying the eggplant at the farmer's market I had never tried eggplant or had the slightest inkling to do so. But I can't pass up a freshly harvested vegetable.

So, after asking on Facebook, the overwhelming response was: Eggplant Parmesan.

Here's exactly (well I didn't really measure, but you catch my drift) what I did:

1 small eggplant (I used several small organic ones)
1 egg, slightly beaten
1 tablespoon of water
1/4 cup whole wheat flour
2 tablespoons of grapeseed oil
1/3 cup grated fresh Italian Parmesan cheese
1 cup meatless spaghetti sauce (mine had a little bit of mushroom)
3/4 cup shredded mozarella cheese (3 ounces)

1. Wash and peel the eggplant (I left skin on mine and it tasted great, but easier if you take it off); cut crosswise into 1/2 inch slices. Combine egg and water; dip eggplant slices into egg mixture, then into the flour, turning to coat both sides. In a large skillet cook the eggplant, half at a time, in hot grapeseed oil for 4 to 6 minutes or until golden, turning once (see image on left). Drain on a paper towel.

2. Place eggplant slices in single layer in an ungreased rectangular baking dish (if necessary, cut slices to fit). Sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Bake, uncovered in a 400°F oven for 10 to 12 minutes or until heated through.

Before you know it, you have a quick, delicious, healthy vegetarian meal. Bon Appetit!

Radiation protection.

Photo by Dee Stecco

In the wake of the devastating earthquake, which aside from killing thousands, has also affected a radiation plant, much concern has been raised about the security of our bodies and radiation levels.

The past two weeks alone, we've taken requests and special orders for potassium iodide because we were sold out immediately at our store. People are scared and for good reason. The thyroid is the main organ that is affected by radiation. Potassium iodide provides the necessary iodine levels to protect the thyroid from additional iodine in the form of radiation.

What purpose does the thyroid gland have? It produces thyroid hormones which controls how quickly the body uses energy, makes proteins, and controls how sensitive the body should be to other hormones. This is why individuals with hypothyroidism (mostly found in women) have issues ranging from weight gain and water retention, muscle cramps, fatigue, and depression, to state a few.

The best way I can describe why people take potassium iodide is to fill the thyroid like a balloon with the iodine so that when iodine from radiation tries to penetrate, it has no room. Those individuals with iodine deficiency should be concerned and try to get those levels at a normal rate.

The most common form of iodine is found in kelp (other sources of iodine are Himalayan salt, dulse, asparagus, garlic, seafood and spinach) . I use a supplement of iodine from kelp once a week at most because I consume foods with iodine. The liquid I use only supplies with 150mcg per serving. For those in the line of fire with excessive radiation, that amount will not cut it. There is a great product that contains 150mg (150,000mcg) of potassium iodide in each serving. Appropriately, it's called Nuke Protect.

For those with an under-active thyroid (hypothyroidism) the recommended dosage is 2,000-5,000mg of iodide a day* (Prescription for Nutritional Healing, 4th Edition, Phyllis A. Balch, CN). If this is a concern for you and your family, it's always best to do as much research as possible before starting any medication or supplement.


*Always consult your healthcare practitioner prior to beginning any new treatment

CoQ10 or Ubiquinol?

If you know what CoQ10 and/or Ubiquinol are, you've probably asked this question. If you have no idea, you'll learn a little something today. 

What is CoQ10 (Coenzyme Q10 or Ubiquinone)? This is a naturally occurring compound found in every cell in the body. It plays a key role in producing energy in the mitochondria, the part of a cell responsible for the production of energy in the form of ATP. 

Where is it found or made? Some CoQ10 is made in the liver and it is found in most food sources including meat, fish, whole grains, nuts and green vegetables. But, from the age of 20, cell levels of CoQ10 naturally start to decline so that cells do not receive all the energy they need.

Jarrow QH-absorb Ubiquinol (made with KanekaQ10™)

Why do people take supplemental CoQ10 or Ubiquinol? Because CoQ10 is made primarily in the liver, as is cholesterol, when people take statin drugs to reduce or stop the production of cholesterol (both good and bad), they also hinder the production of CoQ10. Why is this a problem? Because without CoQ10, heart failure can occur. CoQ10 is thought to increase energy production in the heart muscle, increasing the strength of the pumping action.

CoQ10 is also used for the following:

• Cardiomyopathy
  
• Heart Attack Prevention and Recovery
  
• High Blood Pressure
  
• Diabetes
  
• Gum Disease
  
• Kidney Failure
  
• Migraine
  
• Counteract Prescription Drug Effects
  
• Parkinson's disease
  
• Weight loss

Life Extention Ubiquinol (made with KanekaQ10™)

What is the difference between CoQ10 and Ubiquinol? Ubiquinol is the reduced or active form of CoQ10, so it yields the same benefits of CoQ10, but with improved absorption. So in essence, you get more bang for your buck. CoQ10 itself can be activated in the body, but this activation can be less efficient in some people, making Ubiquinol the preferred form (it's the form I always recommend).

Ubiquinol costs more, but it's the more absorbent form. 

ReserveAge Ubiquinol

Just a little heads up for purchasing Ubiquinol: a superior source is one from KanekaQ10™. It is the only yeast-fermented all-natural CoQ10 available today. 

KanekaQ10™ is the most thoroughly tested and highest quality bio-identical CoQ10 in the world. One line I love that happens to not use KanekaQ10™ is ReserveAge Organics. I love their products and it is still ubinquinol.

Oatmeal Raisin Cookies

I've made so many cookies in my life because I love baking! Today, though, I think I made my best so far. My hubby agreed. It was the best, most moist oatmeal raisin cookie I've ever tasted. I mean WOW!!! Seriously. I wish I could give one to you right now.

Since I can't, I'll give you the recipe so you can make this delectable cookie yourself.

Ingredients:

• 1 cup (2 sticks) of Smart Balance EVOO butter, softened
• 1-1/2 cup organic cane sugar
• 1 organic egg
• 1 tsp vanilla
• 1 cup whole wheat flour
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp of sea salt or Himalayan salt
• 3 cups of uncooked rolled oats
• 1 cup of raisins

1. Preheat oven to 350ºF
2. In a large bowl, mix softened butter and sugar until creamy. Add in egg and vanilla. Mix well.
3. Combine flour, baking soda, cinnamon and salt into mix. Stir well. Stir in the oats and raisins.
4. Drop the dough in tablespoons onto a pan. Bake the cookies for 10 to 12 minutes. Take out and cool.
5. Eat and enjoy the most delicious cookies ever!!!

I made bread from scratch!!!

I'm so excited right now because after quite a few hours, I finished my first loaf of 100% whole wheat bread from scratch and it was delicious!!!

Here's what I did:

Mix 1 cup of 100% whole wheat flour, 1 cup of warm water and 1 packet of organic dry yeast (I used Rapunzel Rize, because I really like that brand). Stir these ingredients and let it rise for 30-45 minutes in a warm place (this is the first of the waiting game).

After pre-mix has risen, mix 2 additional cups of flour, 2 tbsp EVOO, 2 tbsp organic cane sugar, 1-1/2 tsp of sea salt of Himalayan salt. Knead dough and let rise again for 1-2 hours.

Knead again and form into a loaf. Drop it into a greased pan. Let it rise again until it doubles in bulk, about 1 hour.

Bake at 350ºF for approximately 1 hour or until golden brown. Smell the wonderful scent of a fresh loaf of bread that you just did from scratch and remove from the oven. Let it cool 5 minutes and remove from pan.

Cut and enjoy!!!