Gluten-free food fad driven by celebrity factor

Gwyneth Paltrow raves about gluten-free. Chelsea Clinton's wedding cake was without it baked. The new old spice man avoids the ubiquitous protein to help stay buff. Chances are good that you - tried or at least met - a product with the gluten removed.

This is because gluten-free is what low carb was a decade ago: the "it" diet on daytime talk shows discussed, actresses promoted and masses accepted. courses grocery store are people like gluten-free pasta, cookies, cereals and beer in stock.

Americans are enthusiastic about a dietary staple that downgraded vocabulary in most people not even a decade ago.

But why?

Gluten is not bad to eat.Only a small percentage of people can not tolerate that the protein of course in wheat, barley and rye auftritt.Plus, banning gluten from your diet can be hard.

It is an essential part of the traditional bread and pasta (there are your structure). It serves as a thickener in processed foods such as ketchup and ice.And cut gluten is no guarantee for weight loss.

The fad seems part of driven celebrity factor: Paltrow talks it up on your site, Clinton moved online chatter this summer if you let a gluten-free cake for your big day, and the muscular man on the funny old spice advertising said Jay Leno gluten, one of the things that it from his diet cut.

Then there are the claims making "G-free" going to feel more energetic.

"I feel better, if I don't."When I go to a restaurant with friends and I have a beer and a plate of pasta, I feel it the closest Tag.Niemand wants a gluten hangover said Silvana Nardone, former Chief Editor of the every day with Rachael Ray Magazine.

These claims are often on if hard to prove.However, that even the industry's growth slows.

U.S. sales gluten-free foods have since 2005 to more than $ 1.5 billion, according to market research company packaged more than doubled facts.

Gluten affect some people, especially those with celiac disease. but gluten-free, who an immune reaction to get if you make with gluten bread or pasta food, less than 1 percent of the population.

Some other people have less serious gluten allergies or Empfindlichkeiten.Dr.Alessio Fasano, Director of the Center for celiac research at the University of Maryland School of medicine, characters, up to 8 percent of the United States has a sensitivity to gluten population.

About a quarter of adults in the United States attempting to reduce or completely avoiding gluten, according to marketing company NPD Group diet monitor.

"Some of the people we have the most speeches are people who see dabbling in raw foods and dabbling in vegan and dabbling in different things and gluten-free, as part of this world,", said Shauna James Ahern, better known as the popular Seattle blogger"gluten-free girl."

Why people feel better on a gluten-free diet not clearly more can produce report ist.Menschen eat to eliminate gluten-rich foods and therefore have a more healthy diet said Dee Sandquist, a spokeswoman for the American Dietetic Association.

Fasano proposes that more difficult to digest gluten is perhaps because it is introduced wurde.Aus of evolutionary terms only in the human diet about 10,000 years ago to digest not much time to adapt to a new protein.

Dr. Brian Bosworth, associate director of the Gastroenterology fellowship program at the New York Presbyterian Hospital/Weill Cornell Medical Center, found that during gluten an irritant to some people, would not say it is more difficult to digest for everyone.

", Which generally do not think that there is a reason, strictly to avoid", Bosworth said has the celiac disease.

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Cholesterol problem and foods

Cholesterol is a waxy naturally occurring fat that is performed by the liver. Cholesterol is a paradox. On the one hand, it contributes new cells to the important bodily functions such as building to produce nerve insulating and hormones. On the other hand, there is a potential killer due to its association to various cardiovascular disease. The risk of developing this cardiovascular problems is complex and depends on how much cholesterol, but also you have the type of cholesterol in the blood not only. Generally the so-called bad cholesterol, LDL (low-density lipoprotein), increased risk of dying from coronary heart disease is associated with; HDL (high density lipoprotein) or good cholesterol reduce risks associated. This is because the LDL on raw material to clog serve coronary arteries; in contrast to the HDL devour the LDL and shopping cart you to the liver where you will be destroyed. Obviously, the more HDL and LDL less you have in your blood, the safer your arteries.

It is believed that oxygen free radicals is a important role in coronary arteries clog in combination with LDL. When oxygen free radicals in the blood with fatty LDL collide, you oxidize LDL. LDL then turn rancid quickly and easily from the cell, called macrophages are swallowed up.Filled with fat globules, macrophages in dreaded foam cells that subject in artery walls, triggering increase artery destruction. LDL cholesterol is not so dangerous, arteries, unless it is converted into your blood in a toxic form by oxygen free radicals.

Assembly of science has pointed out, that food can food packed with protective antioxidants, block LDL toxic transformation, therefore, can intervene in the very development of atherosclerosis, at every stage of life that blocking the cascade of arterial event, clogged arteries, heart attacks and strokes are erstellen.Lebensmittel with powerful weapons in the fight against your cholesterol problems and other cardiovascular diseases!

Share this this entry was posted on Wednesday, June 6th, 2007 at 10: 42 pm and is stored under healthy eating.

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Eat: in the kitchen: giving up gluten was never easier - Lewiston Sun journal

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Jen van Valkenburgh of Winthrop what constantly sick as a child. She had severe stomach distress, sinus infections regularly, would get what she calls a "thick throat" and generally felt all around miserable.This nastiness continued into her adulthood without a diagnosis that provided relief and she reluctantly continued to deal with it.
Until 10 years ago.
A chiropractor recommended she try to elimination diet - a diet where you remove several food groups and then slowly reintroduce them one at a time to see if there is a correlation between certain foods and the adverse effect one is feeling. Her result? Gluten was the culprit.
"I had (a reaction to gluten) all my life and it was something that what building, building, building and it just got to the point where my body what overloaded and couldn't ' t tolerate it anymore," says van Valkenburgh. "I had a couple granola bars and thought I was going to that!"Now, I stay far away from (gluten). "I haven ' t touched it in about 10 years."
Gluten is a protein that is found in wheat, rye and barley and is in foods such as breads, cereals, baked goods, pasta and alcohol. There can also be trace amounts in products such as vitamins, medicines and lip balms.
"If you ' ve ever made a loaf of bread, it's the stuff that makes the dough elastic," explains Denise dill, community cooking educator at St. Mary's Nutrition Center of Maine. The center holds a gluten-free support group once a month.
Gluten intolerance is an autoimmune disorder where people can ' t fully digest the protein.It can manifest itself in many ways, but generally one has similar symptoms to Van Valkenburgh's.In the more extreme cases, a person may have celiac disease, a genetic autoimmune disorder that affects the small intestine. Either way, avoiding gluten is absolutely critical.
"I eat non - gluten products," says dill, who recently found out she has a slight intolerance to gluten. "I don ' t eat bread, which is really hard for me because I love baking." "I eat a lot of brown rice pasta or corn pasta, rice cakes or tortilla chips of crackers instead."
With supermarkets becoming savvy to people's dietary needs, it has become easier to find gluten-free alternative, however the specialty products do continued to be more expensive.
At home, van Valkenburgh, whose 6-year-old son also has a gluten intolerance, has modified her cooking to focus on items that are naturally void of gluten like fruits, vegetables and meats.
"Meals tend to revolve around fish or chicken and a vegetable and rice so it's back to a more traditional meal in a way," she says, although even meat like raw chicken breasts can be injected with juices that contain gluten.Her husband and daughter, who don ' t have intolerances, eat the same meals (although they sneak things that the others can ' t have, like Oreos, says van Valkenburgh).
When cooking gluten free, the simpler you keep it the better. Van Valkenburgh recommends experimenting with adding herbs and spices and suggests trying the growing number of gluten-free products and mixes on the market.For example, a gluten-free flour kept on hand to use in thickening sauces (use equal to flour) is a great help, as is a pantry stocked full of gluten-free baked good mixes. These she can whip up for unexpected company or to send with her son to a child's birthday party so he doesn ' t miss out on cake.
Preparing food at home is one thing, but when you are trying to dine out, well that's a whole other challenging situation.Luckily, restaurants are starting to accommodate patrons with allergies and more and more options are popping up on menus.
Locally, Sam's Italian sandwich shop and Pat's pizza now both offer a gluten-free pizza dough. For those diagnosed with the disease later in life, having to give up pizza what difficult.
"Out of all the things we missed the most, pizza was pretty high," recalls van Valkenburgh.
David Bishop, manager of the Pat's pizza in Auburn what ask when hey what approached with the idea of offering gluten-free dough, but says that the pre-made dough they use has ended up being a hot seller.
"We probably sell about 75 (gluten-free pizzas) a week," says Bishop."People are pretty thankful - people who haven ' t been able to have pizza in 20 years."It's been a great thing and we take it very seriously."It's a huge responsibility on our end to make sure that we don ' t cross contaminate."
Area bakeries are also joining in offering gluten-free products. Grant's bakery in Lewiston of has gluten-free bread with and without blueberries, as well as several other baked goods. In Monmouth, roadside bakery and Caf?'s bread baker Caroline Levine makes several different types of gluten-free bread from scratch as well as a selection of pastries.Owner Cheryl Souza says demand has increased so much over the past year that she now takes special orders to ensure customers will receive their gluten-free loaf.
"The good thing about it is that the bread has a great shelf life, it AutoPager well and stays fresh and soft when you defrost it," says Souza.
Those who have attempted to make their own gluten-free bread at home will tell you it's an arduous task, so having good quality gluten-free bread available makes life a little easier for those with an intolerance to the protein.
Sure, the gluten-free products often don ' t taste exactly like the traditionally prepared items.The bread isn 't exactly as fluffy as normal bread the dough isn' t quite as chewy, the cake is a bit denser and the cookies lack a little something, but for those who thought they ' start'd of never be able to eat these foods again it's a, and it's promising.
"Being gluten-free has become ^ easier, especially within the past five years," says van Valkenburgh.
Recipes from Jen van Valkenburgh:
Peanut butter Kiss cookies
(A simple cookie recipe that doesn ' t need any special ingredients.)
1 cup peanut butter (she uses natural peanut butter)
1 cup sugar
1 egg
1 teaspoon vanilla extract (gluten free)
24 Hershey kisses (she uses Ghirardelli bittersweet chips instead)
Cream together peanut butter and sugar.Add the egg and vanilla, and beat until blended.Roll into balls.Place 2 inches apart on ungreased baking sheets.
Bake at 350 degrees for 10 to 12 minutes.Remove from oven and immediately press chocolate into top and allow to cool.Yields two dozen.
 Gluten free cornbread
(A great recipe to go with soups and chili in the cooling fall weather.)
1 cup whole grain cornmeal
1 cup of brown rice flour (or gluten-free flour mix; she recommends gluten free pantry brand)
1 / 2 teaspoon salt
1 tablespoon baking powder
1 egg
1 / 2 cup honey
1 cup milk
2 tablespoons butter, melted
Combine the first 4 ingredients in one bowl.Whisk the egg, milk and honey in a separate bowl.Add the egg mixture to the flour mixture and stir in melted butter.
Bake in an 8 inch pan at 400 degrees for about 25 minutes.
Sam's easy G F chocolate chip cookies
(Jen van Valkenburgh's son's favorite)
1 bag Namaste gluten-free cookie mix
Follow directions on the bag.
Add a half cup semi sweet chocolate chips and a half cup white chocolate chips
Bake as directed on the bag.
(Jen calls these the best gluten-free chocolate chip cookie mix they ' ve tried.)

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Wylie food blogger Alta Mantsch tasty eats at home - Pegasus news to meet

by Teresa Gubbins she likes a challenge.
Dallas is home to numerous food bloggers, veteran to validate sites like DallasFood.org, sites like full custom Gospel BBQ (Pegasus news content partners).
But there is a group of bloggers around Dallas, the focus is on cooking and recipes, each with a unique perspective that weekly are profiling we. This week: Alta Mantsch.
Blog: Tasty eats at home, "gluten-free dairy free recipes that you healthy are and that your family will eat actually."
Blogger: Mantsch, 30, was born in Allen and graduated from the University of Texas at Dallas, where studied business administration. Has a regular "day job", your blog is your hobby. July 2008 she founded tasty eats at home; it is now 600 to 700 hits per day.
How you got here: like many food bloggers Mantsch started your blog to share recipes with friends and family. But was also aware that having digestive problems with gluten was and gluten also had problems members of your family. So she eliminated from your diet gluten in 2009.Since then focus of your blog by generic recipes is to gluten-free and mostly dairy free recipes, moved.
Gluten-free world: gluten-free the new "it" become specified food, enjoy a media buzz since the wedding of Chelsea Clinton, baked your wedding cake without gluten.Sale of gluten-free food in the USA have more than doubled since 2005 to 1.5 billion US $, and grocery store has a gluten-free section of these days even the smallest s. This is reflected in the food blog world where there is not only a ton gluten-free food of blogs, there are even a gluten-free top-10. "" I'm glad [, to be part of it], because I feel I have taken a Groove and satisfied with "Mantsch says niche that I am." Under food blogger, it is a subset of gluten-free blogging but there are small differences between all of you.I'm trying to access healthier stuff in most of my recipes-not too many cookies, focus and instead of packaged goods that I on new things from scratch. "
The kid thing: "I've been married for five years and has three children, my husband and I would like to Cook, with you, so my blog" kids in the kitchen "series has." The Cook in the kitchen is one of my step kids. We select something you want to cook and blog about it."I've found that it much more like my readers than I expected."
Up For A Challenge: "my husband is not gluten free, but it is no problem."Sometimes, it'll just be here is his regular bun and here my gluten-free bread.Bread is the hardest thing because bread on the elasticity of the gluten is based.But I love spending hours in the kitchen to the idea of making bread intimidate me.I Cook have been since I was a teenager.I started to make baking cakes and chocolate chip cookies like Angel if I took home EC I dabbled dort.Meine mother baked so I learned a lot from their Backen.Ich learned.
"Cooking by the day, I sometimes a recipe access other times that goes to the intellectual creativity where I have these 10 ingredients and I try to see what I with Ihnen.Ich love it, new things in the kitchen to versuchen.Ich am adventurous sure and that is free of gluten and diary part only more kreative.Ich would not someone to tell me, I can not something to tun.Meine reaction is, lemme show you, I am ready, a challenge anzunehmen.Eine kitchen-related challenge."
The recipe: Vegan and gluten-free cheesecake with Blueberry Compote
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Gluten-free cooking, rising popularity - Tom wilt news

Gluten-free cooking, rising popularity
The protein in wheat and certain grains found can be difficult to digest for people with diseases.
Read more about the express-times
Warm diet rotten child's teeth
12 Teeth had extracted to Ipswich girl after her mother was to drink their only cordial and failed to take a dentist for more than three years.
Read more at Northern Star
The big E: how much will you?
Search for light is in fact possible MORE HEALTH NEWS rate among the grease, nobody goes to the big E on a diet to halten.Wenn it did, would be the people for fried butter snake.
Read more at Hartford Courant

Short URL: http://www.tomwilt.com/?p=13650
Posted on Sep 24 2010.gespeichert under Gesundheit.Sie can have any responses to this entry through the RSS 2.0 folgen.Sie can a response or trackback to this entry.
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Vegetarian vegetable soup

Place carrots, celery and onions in a blender with 1 cup of water. Process until smooth. Combine all ingredients except olive oil in saucepan and bring to a boil. Cover and 6 minutes simmer leave. Remove from heat and stir in olive oil.
This entry posted on Friday, July 20th, 2007 at 7: 02 pm and is filed under a healthy Rezepte.Trackback
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Benefits of garlic

Scientific name: Allium sativum
Biological background: this bulbous plant is closely linked with onions, leeks, chives and is a member of Allium Gem?se.Knoblauch originates from Central Asia and is grown for at least 5000 years.
Nutritional values: due to its use as a spice, garlic offers insignificant amount of nutrients.
Pharmacological activity: the healing power of garlic is by Chinese folk traditions from thousands of years recognized. Garlic contains multiple connections and antioxidants, including class connections (diallyl sulfides), which are believed responsible for most pharmacological and anti-microbial action.Garlic is a proven broad-spectrum antibiotic that can bacterial intestinal parasites and viruses bek?mpft.Es low blood pressure and blood cholesterol levels, discourage, dangerous blood clotting, lower chances cancers (especially stomach cancer). Garlic is a good cold medicine, acts as a decongestant, expectorant, antispasmodic and anti-inflammatory agent. It has antidiarrheal, estrogenic and diuretic action and appears to lift mood.
Food tips: high doses of raw garlic gas, bloating, diarrhea and fever in some have caused.To combat bacteria besser.jedoch is raw garlic Cook diminished not garlic blood thinner and other cardioprotective skills and in fact, can improve through the release of antithrombotic Ajoene.As a cancer fighter may raw garlic better than those gekocht.Essen garlic both raw and cooked, for all around Versicherung.Verzehr of garlic with parsley can garlic breath decrease.
Healthy food share this this entry was posted on Saturday, November 10th, 2007 at 6: 01 pm and is filed under a healthy Essen.Trackback
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Mike Irwin - gluten free runner and foodie - Port Orchard independent (blog)

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Celebrate the foods that you can eat!
September 21st, 2010 at Tue, 21st, 2010 at 5:40 pm by Lisa Garza - Gluten Free Foodie Mike Irwin - Just before Celiac Disease diagnosis  - 6'4" 125 lbs.I am constantly amazed at the stories I hear about people.  I am fascinated to hear how their health and strive to find a diagnosis starts at one point and sometimes takes forever to figure out.  I have met so many people in person and online and each story is inspiring to me.  I wanted to share this story with you so that you too will find something in it to motivate you to take care of your health. I find it so interesting to hear the threads of similarity in all of our stories that tie us together and to think something could make us very sick - Gluten.  I recently met Mike Irwin online and began to chat with him on Skype where he told me his story.  Mike was diagnosed with Celiac Disease about a year ago and lives in Fort Nelson, British Columbia Canada.  I asked him how he has been feeling and he said, "I have more better days than bad.  The beast is in the cave!" The beast he is referring to is the result of digesting Gluten. In 2008, after a Spring vacation to Cuba, Mike began to have stomach issues and was very rapidly losing weight.   He went to the doctor for some blood tests, one of which was for Celiac.  He couldn't eat because he was too sick to his stomach (vomiting).   The blood test came back inconclusive for Celiac.  In Canada you need a referral to go to a specialist and it takes time to get on the schedule to get in to see the doctor.  The closest to him is 10 hours away in Edmonton.  As time went on without a clue as to what was making him so sick he continued to lose weight.  Mike is 6 feet 4 inches at the worst and lowest weight was 125 lbs! He was so thin you could see the bones in his cheeks sticking out, his ribs and bones all over his skeleton. By this time it was spring of 2009, he had an Endoscopy and the results were inconclusive because they were done by a general practitioner not by a specialist.  As you can imagine that was upsetting because all he wanted was a diagnosis to begin to do what he needed to do to feel better.  He did more homework and took his medical file to another doctor at the University of Calgary, School of Gastrointestinal Medicine.  This doctor suggested another Endoscopy.  Once it was over the doctor stayed to wake him up to tell him that it was conclusive that he had Celiac.  Even though the doctor could tell during the procedure that he had flattened villi they had to wait for the pathology to confirm.  Both turned out postive for Celiac Disease. Now looking back Mike says he can trace Celiac Disease back to his childhood.  He was diagnosed with ADD/ADHD when he was very young.  He was always very thin, anorexic.  He has had a multitude of symptoms including bad teeth, gas, GERD, bile in his mouth at night, major respiratory problems, joint pain, back pain, chronic anemia, malnutrition (swollen belly from not eating).  I asked him about his family and if anyone else had Celiac Disease or what their health was like?  He said that his dad, 80 yrs old,  has had Type 1 Diabetes since 1936, but had a negative blood tests for Celiac.  A second cousin on his dad's side is positive with Celiac.  On his mom's side of the family, 2 cousins are positive with Celiac. Mike decided to face the diagnosis of Celiac disease head on and started to learn everything he possibly could.  Fortunately for him, he loves to cook, so he began to learn about all the new flours, products cookbooks and blogs.  I asked him what his favorite meal is today and he said, "Brown rice pasta with olive oil, fresh herbs from his garden and broccoli."  He buys everything organic, if he can't grow it and does not eat out except when he travels.  He makes his own crackers from a recipe he found and uses Namaste flour blend for just about everything.  He says that bread is still the hardest thing to replace but does what he can to make his own. He also likes Mac and Cheese that he makes on his own, not from a box, with the brown rice pasta, Earth Balance butter and grated European cheese.  One of the most important things that he does daily is consume olive oil, which helps him with the inflammation and digestion.  He also takes daily supplements. I asked him about resources in Canada and he said that the Canadian Celiac site is very helpful to find local support groups and publications.  He also says that the Calgary Chapter of the Celiac Association has been very helpful.  He also mentioned that the book Dangerous Grains co-authored by Ron Hoggan M.A. and James Braly, M.D.  was an important find for him so that he could learn more about grains and mycotoxins. In addition his doctor suggested that he start to exercise. Mike began slowly building his strength, gaining weight and is now running in half marathons this year.  He has completed one in May, one in June and he has another half marathon on October 2 in Calgary at the Harvest Festival.  I was so inspired and amazed but had to ask, why half marathons?  Isn't that a bit much? He said it is something to just cross off his bucket list!  Mike said, "When he was literally near death's door, he knew that if he made it through this he had to help others and to get them moving!" Bravo Mike Irwin! I will be cheering for you from WA state on October 2nd!  As we concluded our chat, after 2.5 hours on Skype I asked him if there was anyone he wanted to thank that helped him through this ordeal. Mike Irwin says, " I couldn't of made it through last year, without the help of a lot of people ... My family - Mom and Dad , Rosemarie and Doug, Brother and Sister-in-law, Jim and Zoe All my friends from Vernon BC and Ft. St. John, especially - Jesse, Eric ,Jordan and Troy Kim at the health food store, who helped me from the start. And the others in Ft. Nelson as well My family doctor, Dr Mostert, My GI - Dr Melanie Stapleton from Calgary, Alberta My Respirologists Drs Charlene Fell and Kerri Johansen also from Calgary, Alberta Ron Hoggan and Jax Peters Lowell, your books I've read from cover to cover more than once. David Rocco, La Dolce Vita tought me to love food again! And finally Lance Armstrong, I read "it's not about the bike" again during the depth of my illness." ? Mike crossing the finish line!? I look forward to hearing about this next chapter in Mike's life and Good Luck in Calgary! If you would like to share your story I would be happy to chat with you.  Please contact me at glutenfreefoodie@gmail.com   Namaste, Lisa     GLUTEN FREE FOODIES for events and Gluten Free lifestyle info. 
Lisa Garza - Gluten Free Foodie Learning to live Gluten Free is a challenge. Gathering with like minded people while exchanging ideas, life experiences and gluten free food is more interesting! So I created, Gluten Free Foodies, to support Gluten Intolerant and other Food Sensitive people by gathering at monthly events and celebrating the foods that we can eat! Feel free to send me an email at glutenfreefoodie@gmail.com After all, didn't Erma Bombeck once say ... "I am not a glutton, I am an explorer of food."
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