As more and more people recognize that eating gluten free is not just a fad weight loss diet, news related to being gluten free and/or having celiac disease is more common. Gluten Free City’s Newsstand collects the stories that we think will help you gain knowledge about your health and well being. The GF blog community has been far ahead of standard news sources regarding being Gluten Free and we will be relying heavily on these great people to find the information you need to know.
Dr. Schar Sponsors and Serves Up “The World’s Largest Gluten-Free Pizza”.
More pictures in the press release.
That quote is from How much of you is really you? at Gluten Free For Good.
We talk a lot about whether a specific food hurts or helps us, but there is a lot more to your intestinal health that whether you have eaten some wheat accidentally.
Melissa has written a very educational piece about bacteria, medical ecology and tending our microbial garden. I have followed many of these same tips over the past few months and things have improved a lot for me.
(Picture (and another article about bacteria ) from Crasstalk.)
Blinded By The Bite has a new article called Gluten-Free: It’s a Lifestyle not a Diet. If you are thinking about or are required to eat a gluten free diet, this list of things she has learned is very valuable. It is well worth reading.
Be your own advocate & food researcher: You are responsible for the food you put in your body and in doing so it’s in your best interest to know exactly what your consuming.
That is the actual lifestyle change you are making. You become aware of what you eat.
In my own practice, I find that by removing gluten from my patients’ diets, most patients feel better mentally and physically. I personally believe gluten reduction also leads to lower stress and more balanced emotional levels, both of which make a lasting difference in how people feel.
from an article called The Scoop on Gluten | Yahoo! Health by Dr. Maoshing Ni.
Thanks to @blackbirdbakes for tweeting the original link.
“Learn what foods are gluten-free and which foods and ingredients contain gluten, may contain hidden gluten or risk being cross-contaminated with gluten in this handy, two-page guide.”
You can get this two page PDF highlighting great information about being gluten free, including “Gluten Free made easy” and “be a Gluten detective” for free along with many other guides at Balanced Bites.
The “Eat This, Not That” guys have an excerpt from their latest book over at Yahoo Health entitled, “8 Ingredients You Never Want To See On Your Nutrition Label“. If you are eating Gluten Free, you have already become an expert at deciphering nutrition labels. You know “the many names of gluten“.
However, you can do more for your health than solely eliminating gluten. Use your new-found label reading powers to look for these 8 ingredients: BHA, Parabens, Partially Hydrogenated Oil, Sodium Nitrite, Caramel Coloring, Castoreum, Food Dyes and Hydrolyzed Vegetable Protein. The article explains the reasons for omitting these items from your diet, like this explanation about Castoreum:
Castoreum is one of the many nebulous “natural ingredients” used to flavor food. Though it isn’t harmful, it is unsettling. Castoreum is a substance made from beavers’ castor sacs, or anal scent glands. These glands produce potent secretions that help the animals mark their territory in the wild. In the food industry, however, 1,000 pounds of the unsavory ingredient are used annually to imbue foods—usually vanilla or raspberry flavored—with a distinctive, musky flavor.
You’ll find it in: Potentially any food containing “natural ingredients”
YUMMY!
This is my latest favorite from the always hilarious When I Went Gluten Free.
Read more of this hilarious resignation letter at Glam Without Gluten.
It was hard to give up gluten containing food, but I knew it would be better for my body and stop a lot of pretty nasty symptoms. But I was still getting “glutened”, even when I thought I was careful. I have since found that my GI issues involve more than just gluten intolerance, but I was able to reduce further flare ups by following some of the same changes that Laura from Gluten Free Traveller describes in her latest post about how she is now “More Gluten Free Than Ever Before.” Her list of steps she took for further eliminate possibilities of cross contamination is worth checking against your own habits.
When a tiny amount of gluten can ruin your whole week, making these additional changes could make the difference.
