Category Archives: gluten

The Facts about Gluten-Free Eating – Tufts

I confess to virtual total ignorance about the gluten-free eating going on. I only know that it is very trendy. Tufts did a nice job here on explaining it and I thought I would pass it on to you.

The gluten-free foods market has exploded in the past decade. It is important for people following or considering a gluten-free diet to know the facts.

Gluten Sensitivities: Gluten refers to a family of proteins found in wheat, barley, rye, and triticale. Gluten proteins give dough its elasticity. For the approximately one percent of the population with celiac disease (a genetically-based autoimmune reaction to gluten) following a gluten-free diet is essential to health.

Data suggest that approximately ten percent of people feel they have sensitivity to wheat, even though they do not have celiac disease. “There is a condition known as non-celiac gluten sensitivity (NCGS),” says John Leung, MD, an allergist, gastroenterologist, and director of the Center for Food Related Diseases at Tufts Medical Center. “Patients present with no evidence of celiac disease in blood tests or biopsies, but they report their gastrointestinal symptoms improve with avoidance of gluten.” However, a large review of studies surprisingly found that most people who follow a gluten-free diet for self-diagnosed NCGS do not actually develop any symptoms after eating gluten. “A recent study published in the journal Gastroenterology provides evidence that many people who think they have gluten sensitivity may actually be reacting to fructans, short-chain carbohydrates found in wheat, onions, and a number of other plant foods,” says Leung. Continue reading

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New research on ‘clean eating’ explores potential link to eating disorders

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Suman Ambwani, a noted scholar in the field of disordered eating and associate professor of psychology at Dickinson College, and a team of researchers, asked nearly 150 college students to define “clean eating.” The students also were asked to read five vignettes featuring different “clean” diets and rate whether they thought the diets were “healthy,” reflected “clean eating” and whether they might try them out. The subjects’ responses varied, but overwhelmingly favored “clean eating,” even if the so-called “clean” diets caused problems in work, social and emotional functioning.

“It is concerning that our respondents had positive attitudes toward extreme ‘clean eating’ diets that cause distress and disruption,” said Ambwani. “We know dieting can create an increased risk for developing eating disorders, so we need to better understand how ostensibly healthy diets may devolve into disordered eating.”

Definitions of “clean eating” typically include elements such as eating local, “real,” organic, plant-based, home-cooked foods, but frequently also tout more extreme strategies, like eliminating gluten, grains or dairy. Trendy, “clean eating” diets are often highlighted on social and popular media, typically by non-expert celebrities, but there is no scientific consensus around what constitutes “clean eating.”

The study’s results “highlight the need to train consumers to better distinguish between trustworthy and fraudulent sources of information on nutrition and health behaviors,” said Ambwani. “‘Clean eating’ also appears to bestow an element of moral superiority,” she noted. “It can also signify status and is importantly linked with health-related attitudes and behaviors.”

Tony

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Is A Gluten-free Diet Really Good for Your Health?

According to a survey from market research company NPD Group, almost 30 percent of adults in the US claim to be reducing their gluten intake or cutting the protein out completely – a proportion that is much higher than the number of people who have celiac disease.

But there seems to be limited evidence that – outside of celiac disease – gluten is bad for our health. A 2011 study, conducted by Peter Gibson and colleagues from Monash University in Australia, claimed that NCGS may be a legitimate disorder, after finding participants that consumed gluten experienced increased bloating and fatigue.

Gluten and gluten free are hot topics these days. Check out the following posts if you want to learn more:

Gluten-free Food – Against the Grain
Sensitive to gluten? Traditional sourdough offers a unique solution to bread woes
Gluten-Free’ Now Means What It Says
Should You Try a Gluten-Free Diet?
Gluten Free Diets Don’t Equal Weight Loss Plans

Tony

Cooking with Kathy Man

Gwyneth Paltrow, Ryan Gosling and Jenny McCarthy are just some of the celebrities who have adopted a gluten-free diet – not necessarily because they have a gluten intolerance, but because they deem the diet to be healthier. As such, the diet seems to have become the latest “trend.” It is estimated that around 1.6 million people in the US follow a gluten-free diet without having been diagnosed with celiac disease – a severe gluten intolerance. But does this diet really benefit our health?

Gluten is a protein found in wheat, barley, rye and triticale (a combination of wheat and rye). It acts as a “glue” in foods such as cereal, bread and pasta, helping them hold their shape. Gluten can also be found in some cosmetic products, such as lip balm, and it is even present in that nasty tasting glue on the back of stamps and envelopes.

In some…

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Low Glycemic Diet does not Improve Risk Factors for Cardiovascular Disease and Diabetes

“Our findings demonstrated that using glycemic index to select specific foods did not improve LDL cholesterol, HDL cholesterol, triglycerides, blood pressure or insulin resistance.”

Cooking with Kathy Man

Nutrition experts are continually debating the nutritional value of carbohydrate-containing foods and whether some are healthier than others. High carbohydrate foods are classified by how much they increase blood sugar; known as glycemic index. In new findings led by researchers at Brigham and Women’s Hospital (BWH) in Boston and Johns Hopkins University (JHU) in Baltimore, researchers looked at glycemic index’ effect on cardiovascular disease (CVD) and diabetes and found that low glycemic diets did not improve insulin sensitivity or cardiovascular risk factors. These findings are published in JAMA on December 17, 2014.

“The study results were very surprising. We hypothesized that a low glycemic index would cause modest, though potentially important improvements in insulin sensitivity and CVD risk factors,” explained Frank M. Sacks, MD, a physician and researcher in BWH’s Channing Division of Network Medicine BWH and lead author of this study. “Our findings demonstrated that using glycemic index to…

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30 Ways To Reduce Inflammation Fast

CoconutFoods are a wonderful place to start when you are looking to reduce inflammation in your body. What you eat on a daily basis will have a profound effect on your body’s ability to fight inflammation and prevent inflammation from happening. Through eating you literally change the chemistry of your body.

 

Our Better Health

by Ali Washington – Jan 30, 2014

Inflammation can be caused many different factors. Scientifically speaking inflammation is a cascade of chemical reactions that happen within the body when there is damage done to cells, when there is an irritant present or when the body senses a foreign invader.

What Are The Symptoms Of Acute Inflammation?

The inflammation reaction is necessary and protective for the body in the short-term. Acute inflammation can leave you with the following cluster of symptoms: pain, redness, immobility, swelling and heat. This is due to the fact that large amounts of both red and white blood cells, lipoproteins, fluid and other body tissues are rushing to the site of injury in an attempt to repair damage and clear away foreign particles.

So What Is The Problem With Inflammation?

The problem with inflammation comes when it is prolonged or becomes chronic. It is meant to be a “first…

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Gluten-free Food – Against the Grain

… according to a survey by Kantar, a research firm, only 22% of people who buy gluten-free food say they do so for non-medical reasons. This could be one foodie trend that turns out to be much more than a fad.

Cooking with Kathy Man

A growing desire to avoid gluten is changing the food industry.

McDonald’s is by no means the most accommodating of fast-food chains to people with special dietary requirements. Many of its restaurants in America and Britain do not even serve a meat-free burger for vegetarians. But in a week-long trial ending on October 21st, the chain’s British outlets offered a new burger whose fillings did not contain gluten, an allergen commonly found in wheat, with a view to making the new product a permanent addition to its menu.

At first, that may seem to be an odd decision. Vegetarians outnumber those who avoid gluten. But the food industry is finding that there is no longer much money to be made in making meat-free products. Sales of alternatives to meat have flattened in America in real terms since 2008; in Britain they have plunged by a third.

Consumer demand for products…

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Sensitive to gluten? Traditional sourdough offers a unique solution to bread woes

Under normal circumstances, it’s necessary for individuals with a gluten sensitivity to completely eliminate the troublesome offender from their diet. However, two small studies involving sourdough bread give hope to the millions who believe they need to swear off gluten containing grains forever.

Our Better Health

Wednesday, November 06, 2013      Carolanne Wright

(NaturalNews) Jack Bezian of Bezian’s Bakery in Santa Monica, California, has an eye-catching sign behind his loaves of bread, stating: “Roman soldiers had only sourdough bread to get protein.” But this is only part of the story. For those who suffer from gluten intolerance or celiac disease, Jack’s naturally fermented bread is surprisingly easy to digest. Interestingly, several studies have also found true sourdough to be well tolerated by individuals sensitive to gluten.

Celiac disease is an autoimmune disorder triggered by consuming the protein in wheat, barley and rye – otherwise known as gluten. If a celiac ingests this protein, the immune system mistakenly attacks the villi in the small intestine, causing a cascade of health issues, including leaky gut syndrome, malnutrition, lactose intolerance, osteoporosis, neurological disorders and cancer.

Under normal circumstances, it’s necessary for individuals with a gluten sensitivity to completely…

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‘Gluten-Free’ Now Means What It Says

Before the rule there were no federal standards or definitions for the food industry to use in labeling products “gluten-free.” An estimated 5 percent of foods formerly labeled “gluten-free” contained 20 ppm or more of gluten.

I have posted on the gluten issue previously. Check out:What is Gluten-Free – FDA Has an Answer, Should you try a Gluten-Free Diet? Gluten-Free Diets Don’t Equal Weight Loss Plans.

Tony

Cooking with Kathy Man

In August 2013, the Food and Drug Administration issued a final rule that defined what characteristics a food has to have to bear a label that proclaims it “gluten-free.” The rule also holds foods labeled “without gluten,” “free of gluten,” and “no gluten” to the same standard.

Manufacturers had one year to bring their labels into compliance. As of August 5, 2014, any food product bearing a gluten-free claim labeled on or after this date must meet the rule’s requirements.

This rule was welcomed by advocates for people with celiac disease, who face potentially life-threatening illnesses if they eat the gluten found in breads, cakes, cereals, pastas and many other foods.

Andrea Levario, executive director of the American Celiac Disease Alliance, notes that there is no cure for celiac disease and the only way to manage the disease is dietary—not eating gluten. Without a standardized definition of “gluten-free,” these consumers…

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What is Gluten-Free? FDA Has an Answer

Before the rule there were no federal standards or definitions for the food industry to use in labeling products “gluten-free.” An estimated 5 percent of foods currently labeled “gluten-free” contain 20 ppm or more of gluten.

Less than two percent of us has celiac disease. Not everyone belongs on a gluten-free diet. Be sure to read Should you try a gluten-free diet?

Tony

Cooking with Kathy Man

People with celiac disease can now have confidence in the meaning of a “gluten-free” label on foods.

The Food and Drug Administration (FDA) has issued a final rule that defines what characteristics a food has to have to bear a label that proclaims it “gluten- free.” The rule also holds foods labeled “without gluten,” “free of gluten,” and “no gluten” to the same standard.

This rule has been eagerly awaited by advocates for people with celiac disease, who face potentially life-threatening illnesses if they eat the gluten found in breads, cakes, cereals, pastas and many other foods.

As one of the criteria for using the claim “gluten-free,” FDA is setting a gluten limit of less than 20 ppm (parts per million) in foods that carry this label. This is the lowest level that can be consistently detected in foods using valid scientific analytical tools. Also, most people with celiac disease…

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