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Wednesday, March 31, 2010
Gluten-Free Go-GURT® Coupon
I just like saying that word: Go-Gurt. It sounds so silly, but makes complete sense. It is yogurt to eat on the go. Simple as that! Lucky for us, many of the flavors are gluten-free. YoPlait, the Go-GURT parent, is owned by General Mills. GM has been one of the mainstream companies that has embraced the gluten-free market over the past year. For more information about General Mills gluten-free products, visit LiveGlutenFreely.com

The Go-Gurt website says:

Go-GURT® Portable Lowfat Yogurt, the first-ever yogurt in a tube, is the perfect snack for kids. Not only do kids love Go-GURT® yogurt's fun tube and interactive promotions, but they can't get enough of the smooth, creamy texture and wide variety of great, fun flavors like Strawberry Splash and Cool Cotton Candy.

The following Go-Gurt flavors are gluten-free.

• Banana Split/Strawberry Milkshake
• Berry Blue Blast/Chill Out Cherry 16 ct.
• Cool Cotton Candy/Burstin' Melon Berry
• iCarly Special Edition Rad Raspberry/Paradise Punch
• Ro-Gurt Special Edition Shaggy's Like Cool Punch & Rawberry
• Sponge Bob Special Edition Strawberry Riptide/Bikini Bottom Berry
• Strawberry Banana Burst/Watermelon Meltdown
• Strawberry Kiwi Kick/Chill Out Cherry
• Strawberry Splash/Berry Blue Blast
• Strawberry Splash/Cool Cotton Candy 16 ct.

Click here to access your Go-GURT coupon today.

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Friday, March 26, 2010
P.F. Chang's China Bistro launches expanded Gluten Free Menu
Enhanced Offering Includes 5 New Beef Entrees and a Total of 28 Dishes
Scottsdale, AZ. (March 8, 2010)

P.F. Chang's China Bistro, Inc. (NASDAQ: PFCB) announced today a newly expanded Gluten Free Menu, featuring beef entrees for the first time. Gluten intolerant diners can now enjoy a wider range of dining options, from P.F. Chang’s signature Chicken Lettuce Wraps and Mongolian Beef to a Flourless Chocolate Dome for dessert.

“More and more of our guests are asking for gluten free options and we’re proud to offer them a greater variety of P.F. Chang’s classics,” said Gregg Piazzi, Director of Culinary Training for P.F. Chang’s China Bistro. “P.F. Chang’s is sensitive to all of the food allergies and dining requirements of our guests and we strive to serve customized cuisine that meets each diner’s individual needs.”

P.F. Chang’s upholds a rigorous gluten free cooking process to ensure the dietary safety of guests with celiac disease. The restaurant’s staff takes all the necessary measures of precaution during the preparation and serving of gluten free dishes.

The newly expanded Gluten Free Menu features the following items:

Entrées:
GF Shrimp with Lobster Sauce - $12.95
GF Moo Goo Gai Pan -$13.25
GF Ginger Chicken With Broccoli - $12.75
GF Philip’s Better Lemon Chicken - $12.95
GF Chang’s Spicy Chicken - $12.95
GF Chang’s Lemon Scallops - $14.95
GF Salmon Steamed With Ginger - $17.95
GF Cantonese Shrimp or Scallops - $14.95
GF Mongolian Beef - $14.95
GF Beef with Broccoli - $11.95
GF Beef a La Sichuan - $13.95
GF Pepper Steak - $13.25
GF Hong Kong Beef with Snow Peas - $10.25
GF Dali Chicken - $12.95

Starter:
GF Chang’s Chicken Lettuce Wraps - $7.95

Soup:
GF Egg Drop Soup Cup - $2.95/Bowl - $5.95

Noodles:
GF Singapore Street Noodles - $9.95

Rice:
GF P.F. Chang’s Fried Rice - $7.95/Combo - $9.95

Vegetarian:
GF Buddha’s Feast - $7.50

Sides:
GF Spinach Stir-Fried with Garlic
GF Garlic Snap Peas
GF Shanghai Cucumbers
Small: $2.95/Large: $4.95

Dessert:
GF Flourless Chocolate Dome - $5.95

Lunch Bowls:
GF Buddha’s Feast - $7.25
GF Shrimp with Lobster Sauce - $8.95
GF Moo Goo Gai Pan - $8.95
GF Beef with Broccoli - $8.95
GF Pepper Steak - $8.95

P.F. Chang's China Bistro, Inc. owns and operates two restaurant concepts in the Asian niche. P.F. Chang's China Bistro features a blend of high-quality, Chinese-inspired cuisine and American hospitality in a sophisticated, contemporary bistro setting. Pei Wei Asian Diner offers a modest menu of freshly prepared Asian cuisine in a relaxed, warm environment offering attentive counter service and take-out flexibility.

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Thursday, March 25, 2010
Gluten-free trend could fall like ‘a house of cards’
There has been a lot of buzz in the gluten-free forums and blogs about this article. What do you think?

Gluten-free trend could fall like ‘a house of cards’: "The mainstream adoption of gluten-free diets is a movement on the way out, according to trends forecaster Suzy Badaracco, president of Culinary Tides."

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Wednesday, March 24, 2010
Let's Go Mets! Gluten-Free at Citifield
Last year was the grand opening of the new Citifield, home of the New York Mets. I have always enjoyed going to Mets games ever since my dad started taking me in the mid-1908s. There was something nostalgic and comforting about Shea Stadium, but the new Citifield was an exciting addition to an otherwise dreary part of Queens. Upon my second or third game of the season, I found out they served RedBridge gluten-free beer in one of their beer kiosks. This was an exciting addition to the new ballpark.

Today I just read a press release that said there will now be a gluten-free Kozy Shack cart in Citifield serving not only Kozy Shack products but gluten-free hot dogs, buns, and beer!! This is just plain awesome. I can now enjoy more than a bag of peanuts or a Carvel soft serve at a game. Although the Mets didn’t have a great season last year, this is more than enough of a reason to give them a chance.

LET’S GO METS

7th Inning Stretch

It's Amazin! Gluten-Free Eating Goes Mainstream At Citifield
By PR Newswire 03/24/10 - 12:30 PM

HICKSVILLE, N.Y., March 24 /PRNewswire/ -- Along with the opening pitch at Citifield, the New York Mets home opener marks the beginning of ballpark fare for all consumers – even those afflicted by Celiac disease, thanks to a new gluten-free food cart sponsored by Kozy Shack®.

A partner of the Mets since 2008, and official pudding of the team, all Kozy Shack® puddings and gels are gluten-free and will now be available along with additional food products in a branded gluten-free food cart for easier recognition by fans. The Mets developed the stand-alone cart in response to one of the most common requests from fans, who asked for a gluten-free concession. In addition to Kozy Shack® gluten-free snacks, the cart will also feature hot dogs and hamburgers with gluten-free buns and gluten-free beer. Baseball fans can locate the cart on Field Level in the right field corner, just outside the World's Fare Market.

One look at the buzz on food websites shows that consumers have long known that Kozy Shack® products offer a delicious homemade taste and guilt-free indulgence that supports an active lifestyle. Made with real milk and no preservatives or hydrogenated oils, the Kozy Shack® line of products have always been a perfect snack for those who suffer from Celiac disease and those who are gluten-intolerant.

"Dietary restrictions are a growing concern in the food industry and we have always strived to make our products available to meet all consumer needs and palates," says Kozy Shack® CEO Bob Striano. "We're excited to further our partnership with the Mets and offer fans a designated cart for gluten-free food products. It's a home run for everyone."

A wholesome treat for fans of any age, Kozy Shack® pudding snacks are also sold at concession stands throughout the ballpark as part of the Mets' healthier food offerings which will include more fruits and salads.

Noted as a "Supermarket Gem" by The New York Times , for its ready-to-eat wholesome and delicious taste, Kozy Shack® traditional products meet today's consumer lifestyle. For more than 40 years, Kozy Shack® has been providing the finest-quality, ready-to-eat refrigerated desserts. Packaged for convenience, the products are available in ready-to-serve portions in the dairy cases of food retailers across the country. For this and other Kozy Shack® products, visit us at www.kozyshack.com or become a fan on Facebook and share your passion for pudding.

SOURCE Kozy Shack(R) Enterprises

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Tuesday, March 23, 2010
10 Year Anniversary of The U. of Chicago Celiac Disease Center
Spring Flours Annual Benefit will celebrate the 10 year anniversary of The University of Chicago Celiac Disease Center. I would love to go to this event. It sound fantastic. I do have a friend living in Chicago, but I think this would make for a very expensive weekend. For those of you in the Chicago area, ENJOY!

More than 30 restaurants are participating and our live and silent auctions are sure to WOW!
What: Spring Flours Annual Benefit
Where: Swissôtel, Chicago
When: Friday, May 14, 2010
Time: 7 pm
Cost: $150 per person, open seating;
$1,500 reserved table of 8

Click here to purchase tickets!

Sponsors including:
Bard's Tale Beer
Gluten-Free Grocery
Glutino
Frances Streit Foundation
Ian's
Whole Foods Market
Zurich

Participating restaurants* include:
Ben Pao
Bistro 110
The City Park Grill
Cooper's Hawk Wintery & Restaurant
Da Luciano Restaurant
Deerfields Bakery
Fogo de Chao
Francesca's Tavola
Kendall College
L & J Popcorn
Maggiano's Chicago
Marcello's A Father & Son Restaurant
Mon Ami Gabi & Cafe Babareeba
Pear Tree Catering
PF CHang's China Bistro
Pinstripes
RL
Rose's Wheat Free Bakery
Roy's
Shaw's Crab House
Smokin' T's Bar-b-que
Swirlz Cupcakes
Tavern at the Park
Wildfire
Zed 451

*list subject to change

Live auction items
One week in a Lake View Getaway Home in Michigan
White Sox vs. Cubs Tickets
Disney World Trip and 100K Miles Airline Voucher
Dinner for 10 at Cooper's Hawk Winery and Restaurant
California Vacation Package
Dinner for Six with Wine Pairings at Jordan's
Sonoma Valley Getaway
"Dancing with the Stars" and 50K Miles Airline Vouchers
Door County Vacation

Click here to purchase tickets!

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Monday, March 22, 2010
Glutino Chocolate-Covered Pretzels are Coming!
This article came across my email over the weekend and I was more than excited to read it. Glutino is now offering chocolate covered pretzels!!! Glutino pretzels are my favorite and I can eat them by the bagful. Chocolate is another favorite of mine. The two are getting married in their own little gluten-free world and I cannot wait to get my hands on a box of these pretzels!!



New Product: "Glutino" Chocolate and Yogurt Covered Gluten Free Pretzels by Glutino Food Group


The Glutino Food Group, a trusted pioneer and leader in the gluten-free food category, announces the addition of new Chocolate-Covered Pretzels and Yogurt-Covered Pretzels to its extensive line of great-tasting gluten-free foods. The new pretzels are an exciting variation of Glutino’s gluten-free pretzels, one of the company’s most loved products.

Made from the best all-natural ingredients, the new Chocolate-Covered Pretzels are covered with premium milk chocolate, and the new Yogurt-Covered Pretzels are coated with the finest yogurt. Both are great choices for a gluten-free snack and perfect for entertaining and sharing with guests.

“Consumers living with Celiac Disease look to Glutino for what is new and innovative in the world of gluten-free products,” said Laura Kuykendall, senior marketing manager for the Glutino Food Group. “Our pretzels have always been a favorite, and now we’ve given people a delicious new way to enjoy them.”

The new Chocolate-Covered Pretzels and Yogurt-Covered Pretzels, as with all Glutino products, do not contain artificial colors, flavors or preservatives.

Glutino Food Group

360 Merrimack Street Building 9, Suite 320
Lawrence, MA 01843 USA
Phone: 978-989-0601
Fax: 978-989-0602
URL: www.glutino.com

Source: http://foodbizdaily.com/articles/97043-chocolate-and-yogurt-covered-gluten-free-pretzels-by-glutino.aspx

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Thursday, March 18, 2010
Just $20 for $40 towards delicious (and conscientious) food and drinks at GustOrganics
BuyWithMe - Just $20 for $40 towards delicious (and conscientious) food and drinks at GustOrganics

Gustorganics is one of my favorite restaurants in NYC. They are part of the Gluten-Free Restaurant Awareness Program (GFRAP) and participated in last year's GIG Chef-To-Late event. In addition, they have graciously hosted two NYC Celiac Disease Meetups in 2009. AND last year, they helped me celebrate my birthday last year with a delicious gluten-free meal. I never really buy deals like this, but this is one I cannot pass up!

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Wednesday, March 17, 2010
GFN Foods, LLC Voluntarily Recall
Thanks to SueZboss at GlutenFreeLI for posting this article today.

GFN Foods, LLC Voluntarily Recalls Gluten-Free Naturals Pancake Mix, Gluten-Free Naturals Light & Moist Yellow Cake Mix and Gluten-Free Naturals Cookie Blend Flour

FOR IMMEDIATE RELEASE - March 11, 2010 - GFN Foods, LLC of Cranford, NJ is voluntarily recalling:

Gluten-Free Naturals Pancake Mix – UPC 187058 000043
Lots 09159 (exp 12/8/2010), 09320 (exp 5/16/12) 09322 (exp 5/18/12)

Gluten-Free Naturals Light & Moist Yellow Cake Mix – UPC 187058 000067
Lots 09083 (exp 9/24/10) and 09322 (exp 5/18/12)

Gluten-Free Naturals Cookie Blend Flour – UPC 187058 000029
Lots 09086 (exp 6/24/10), 09219 (exp 11/7/10) and 10035 (exp 5/4/11)

These products, manufactured by GFN Foods, are being recalled because they have the potential to be contaminated with Salmonella. The FDA and Thumb Oilseed Producers Cooperative of Ubly, MI found traces of salmonella in Thumb Oilseed's facility. GFN Foods, LLC is voluntarily recalling the products that contain the ingredient supplied by Thumb Oilseed.

Salmonella is an organism which can cause serious and in some cases fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with salmonella often experience fever, diarrhea (which can be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with salmonella can result into getting into the bloodstream and producing more severe illnesses such as arterial infections, endocarditis and arthritis.

The safety of our products is of paramount importance to GFN Foods. Customers that have purchased the above products should contact GFN Foods at 866-761-6147 for a refund or to arrange for replacement product. You can also email sales@gfnfoods.com or call with any questions.

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Saturday, March 13, 2010
Continental Airlines Discontinuing Gluten-Free Meals!
UPDATE:There is actually a new CEO. Here is the information:

Mr. Jeffery A. Smisek, CEO
jeff.smisek@coair.com

or write to:

Mr. Jeffery A. Smisek, CEO
Continental Airlines
P.O. Box 4607
Houston, Texas 77210-4607
United States

________________________________

I read this in the Suffolk County Celiacs Newsletter today. I encourage you to take action!

Continental is discontinuing gluten-free meals on international flights. We need to all write to the CEO about this problem - please join in writing and make your concerns heard!

Send your e-mail to:
Mr. Larry Kellner, CEO (larry.kellner@coair.com).
You can send the text below or compose your own.

Dear Mr. Kellner,

I understand that Continental is discontinuing offering gluten-free meals on international flights. I really don't understand this new policy. I understand that you are keeping the vegan selection. Vegan is usually a CHOICE. People needing a gluten-free diet do not have a CHOICE - a gluten-free diet is the ONLY treatment for celiac disease.

There are about 2.5 million people with celiac disease in the U.S., 95% of whom have not been diagnosed yet - so the GF "market" is growing. Celiac Disease is a genetic, autoimmune, digestive disorder where gluten damages the surface of the small intestine and promotes inflammation, resulting in malabsorption of nutrients necessary for the whole body.

The bottom line is that for long international flights we need to have safe gluten-free meals available. Security concerns, custom regulations, and suitcase weights disallow food - enough food for both legs of the flight to and back. There are also few safe choices after Security to take gluten-free food onto the plane.

Please re-evaluate this policy in discontinuing the gluten-free meal option. You are creating an awful scenario for celiacs traveling abroad.

Thank you!

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Tuesday, March 9, 2010
Gluten-Free Icing from Betty Crocker
When I went to sleepaway camp in the 90s, my dad would bring me those little vats of icing on parents weekend. That night, my bunkmates and I would be sitting on each other's bunks eating the icing right out of the container. Damn, that was delicious. I would never do that now and barely ever use icing. When I do bake a cake, I usually make my own icing to guarantee its gluten-freeness.

It is great to know that I now have another option, Betty Crocker® Rich and Creamy Frostings and Whipped Frostings. As part of the General Mills gluten-free initiative they have recently added these frostings to their growing gluten-free list of products.

Here is the complete list of gluten-free Betty Crocker frostings:
• Butter Cream (NEW) 16000-38060
• Cherry (NEW) 16000-45890
• Chocolate (NEW) 16000-45840
• Coconut Pecan (NEW) 16000-41239
• Cream Cheese (NEW) 16000-45960
• Creamy White (NEW) 16000-16166
• Dark Chocolate (NEW) 16000-45860
• Lemon (NEW) 16000-45850
• Milk Chocolate (NEW) 16000-45900
• Rainbow Chip (NEW) 16000-46070
• Triple Chocolate Fudge Chip (NEW) 16000-52440
• Vanilla (NEW) 16000-45830

BETTY CROCKER®WHIPPED FROSTINGS
• Butter Cream (NEW) 16000-32990
• Chocolate (NEW) 16000-32320
• Cream Cheese (NEW) 16000-37420
• Fluffy White (NEW) 16000-37460
• Milk Chocolate (NEW) 16000-37410
• Strawberry Mist (NEW) 16000-37400
• Vanilla (NEW) 16000-37430
• Whipped Cream (NEW) 16000-41777

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YOGA for Celiacs in Brooklyn, NY: 3/17/10
Join yoga instructor and fellow celiac, Elyse Sparkes (www.sparkeswellness.com), for a one of a kind class: YOGA for Celiacs! You must reserve your spot and pay through her website via paypal. The cost is $20 per person.

Have you ever been accidentally gluten-ed and wished there was something you could do to feel better? Or felt like you might lose your temper at that waiter who thought you were on a fad diet? Want to know more about the connection of your mind and your body? This class is for you!...

In this class you will discover helpful hints to live healthily with celiac disease. You'll experience physical postures to promote healthy digestion, improve your immune system, and stretch & strengthen your body. You'll practice mindfulness meditations to encourage acceptance, calm your nervous system, and relax your mind.

Plus, you'll get a rockin' workout and get to meet other like-minded celiac's! There are yoga mats at the studio, but you can bring your own if you have one. Be prepared to work in comfy workout clothes and bare feet.

WHEN: March 17th 8-9:30pm
HOW MUCH: $20 *Limited to 10 people. Click HERE to Reserve your spot NOW*

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Saturday, March 6, 2010
Mary’s Gone Crackers Sweetens its Snack Offering with Cookies
Online PR News
03-March-2010
Gridley, Calif. (Natural Presswire)

Mary’s Gone Crackers™, makers of gourmet gluten-free foods, today unveiled Mary’s Gone Crackers 'love™ Cookies,' a unique line of cookies available in deliciously traditional flavors, reinvented with revolutionary ingredients. Like all of Mary’s products, love Cookies are made without gluten, wheat, dairy, or eggs.

Perfect with a cup of tea, a glass of milk, or straight out of the box, love Cookies are a tasty treat that are also certified Organic and kosher. Love Cookies are made with low glycemic sweeteners, zero trans-fats, contain high omega-3 chia seeds and are a blend of hearty, healthful ingredients. They come in three delicious flavors, including Chocolate Chip, 'N’Oatmeal™' Raisin (no oats!) and Ginger Snaps.

“Our original crackers and Sticks & Twigs have long satisfied our customers’ cravings for savory snacks and I’m excited to be expanding our offerings into a sweet category. These cookies happily satisfy a sweet tooth without overwhelming it,” said Mary Waldner, founder of Mary’s Gone Crackers. “In choosing the nutritious, real food ingredients to put into our ‘love Cookies’ we know that we are mixing in a lot of love into each recipe, which is how the name was born.”

“In choosing the nutritious, real food ingredients to put into our ‘love Cookies’ we know that we are mixing in a lot of love into each recipe, which is how the name was born.”

Mary’s Gone Crackers love Cookies will be available nationally in grocery food stores and natural food stores in March. For more information about Mary’s Gone Crackers, please visit www.marysgonecrackers.com.

For distribution or sales information please call (888) 258-1250 or send an email to info@marysgonecrackers.com.

About Mary’s Gone Crackers
Founded in 2004, by Mary Waldner and Dale Rodrigues, Mary’s Gone Crackers manufactures a line of delicious gourmet, organic, gluten-free, vegan food including crackers, pretzels (Sticks & Twigs) and its new line of 'love Cookies.' Mary’s Gone Crackers always uses certified organic, kosher whole foods ingredients that contain no added oils, trans-fats, eggs or dairy. Mary’s Gone Crackers are available in natural and grocery stores nationwide. For more information, please visit www.marysgonecrackers.com.

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Friday, March 5, 2010
Living Gluten Free Expo Premieres in San Diego
SAN DIEGO - (Business Wire) Restorative Remedies LLC and the National University System Center for Integrative Health will join forces to produce a series of events to call attention to a significant health issue in our country — gluten intolerance and the myriad diseases that can result from this condition. The first public event, “Living Gluten Free Expo,” will be held on March 20, 2010 from 9:00am to 3:30pm at National University’s Spectrum Center campus in San Diego. Conference organizers, acknowledging a growing and widespread interest in gluten intolerance, plan to continue with a series of events throughout California and Nevada.

In July of 2009 a Mayo Clinic sponsored study, using frozen blood samples taken from Air Force recruits between 1948 and 1954, found that intolerance to wheat gluten is four times more common today than it was in the 1950s. The findings contradict the prevailing belief that a sharp increase in diagnoses of wheat gluten intolerance has come about because of greater awareness and detection, and raises questions about whether dramatic changes in the American diet have played a role.

"It's become much more common," said Dr. Andrew Murray, the Mayo Clinic gastroenterologist who led the study. No one knows why, he said, but one reason might be rapid changes in eating habits and food processing over the last half century.

Researchers at the Mayo Clinic and the University of Minnesota who conducted the study also found that the recruits, who had the undiagnosed digestive condition, also had a four-fold increase in the risk of death. According to their study, an estimated 1 out of 100 people suffer from the inherited disorder, though most of the people are unaware they have it. Gluten intolerance can affect a host of health issues including arthritis, ADHD, autism, bipolar disorder, cancer, diabetes, fibromyalgia, and celiac disease – the most severe form of gluten intolerance.

The event will feature a combination of informative lectures and a product and services expo where the public can connect with organizations and companies that support gluten-free living. The Expo will provide information, products, and networking opportunities to people who are either living gluten free, facing the need to adjust to a gluten-free lifestyle, or choosing to eliminate gluten from their household for other reasons.

Presentations throughout the day will include:


  • “The Science Behind Gluten Intolerance” — including a follow-up discussion with Dr. Alex Shikhman, and Jacqueline Konstanturos, co-authors of Gluten Nation

  • “Label Reading for Your Health” — with Mary Lyons Collard, RD, contributing author to Gluten Nation

  • “The Gluten Chronicles” — personal stories from people on the front lines of battling gluten in everyday living

  • “Personalized Medicine: A demonstration of new technologies for better diagnosis and treatment” — with Dr. Alex Shikhman

  • “The Best Gluten-Free Recipes Contest” — featuring celebrity judges who will award prizes for the best recipes in several categories: appetizers, breads, entrées, desserts and overall


In addition to the lectures, the Expo will include displays by organizations that support the gluten-free community, as well as companies that offer products and services designed for gluten-sensitive individuals.

Individuals interested in attending the event can purchase their ticket in advance for $10 for General Admission, $25 for VIP Seating and Gift Bag. A gluten-free lunch prepared by the Star of India Restaurant can be purchased for $10, advanced purchase required. The gluten-free recipe contest carries an entry fee of $25, which also covers a general admission ticket. Businesses and non-profit organizations interested in exhibiting should call 858.605.5880 to learn more.

The site of the conference, The National University’s Spectrum campus Center, is located at 9388 Lightwave Ave., San Diego, CA 92123. Call for more information or visit the Living Gluten Free Expo site at www.restorativeremedies.com/expo.

About the National University System Center for Integrative Health

The National University System Center for Integrative Health is committed to improving the quality of health and wellness care in the United States by providing education to individuals about integrative health and to helping people lead healthier lives. Integrative medicine is an approach to healthcare that blends conventional medicine with complementary, evidence-based treatments and therapies. It is used widely in the United States, yet there are few regionally accredited institutions committed to the initial degree preparation and continuing professional education and training of healthcare professionals and practitioners in this field. This is the knowledge gap filled by the National University System Center for Integrative Health.

About Restorative Remedies

Restorative Remedies is a gluten-free company that offers 37 natural supplement products in eight categories: Immune Support and Inflammation, Metabolic Pathways, Muscle and Nerve Health, Bone Support, Cartilage Support, Gastrointestinal Support, as well as Vitamins and Minerals. All supplements are gluten-free, soy-free, and dairy-free and are packaged and tested in the United States in accordance with FDA requirements and GMP protocols using the strictest quality control procedures. They are made in America and are housed in a temperature-controlled, gluten-free facility in San Diego, for more information, please visit www.restorativeremedies.com or call 1.858.605.5880.

About Gluten Nation

The new book, ‘Gluten Nation’, explores the many ways gluten can wreak havoc in your life if you are sensitive – well over 20 million Americans are gluten sensitive and most do not know it. Gluten is a protein found in wheat, rye and barley. In the world of science and medicine, it is widely known that wheat is the primary cause of celiac disease, a debilitating chronic inflammatory disease affecting the intestine. What is not so widely known is that gluten sensitivity runs a spectrum — only the worst cases becoming celiac disease. This “grain of pain" is a contributing factor in many illnesses, including autoimmune diseases, arthritis, autism, ADHD, bipolar disorder, diabetes, cancer, fibromyalgia and more. To order ‘Gluten Nation’ go to www.restorativeremedies.com or call 877-779-9135.


Read more: http://www.earthtimes.org/articles/show/living-gluten-free-expo-premieres-in-san-diego,1180139.shtml#ixzz0gae4Y3NK

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Thursday, March 4, 2010
Looking for Recipes: Pamela's Gluten-Free Bread Mix


I have a huge bag of Pamela's Gluten-Free Bread Mix but I don't have a large mixer or a bread machine. I have made bread from this mix before using a lot of stirring and kneading, but the bread came out feeling like a brick. Does anyone have good recipes that incorporate this Pamela's Gluten-Free Bread Mix but that does not require a stand-up mixer or bread machine! Thanks!!

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Wednesday, March 3, 2010
Gene links to celiac disease may help drug search
LONDON (Reuters) - Scientists have identified new genetic links to celiac disease and say their findings could speed the search for better ways to diagnose and treat the gluten-intolerance disorder.

British researchers scanned the genetic maps of more than 9,400 celiac patients and found areas of immune system disturbance which lead to the development of the auto-immune disease, which affects around one percent of people.
The researchers also found "substantial evidence" that genes associated with celiac disease may also be linked to many other common chronic immune diseases, such as type 1 diabetes and rheumatoid arthritis.

"We can now shed light on some of the precise immune disturbances leading to celiac disease," said David van Heel, a professor of gastrointestinal genetics at Barts and The London School of Medicine and Dentistry, who led an international team of researchers in conducting the study.

Celiac disease is a digestive disorder caused by an abnormal immune response to gluten, a protein found in wheat, rye and barley and many other everyday items like medicines and vitamins. The disease damages structures in the lining of the small intestine called villi, impairing the body's absorption of nutrients.
It can lead to severe health problems including anemia, poor bone health, fatigue and weight loss. There is no cure, and the only treatment is a life-long gluten-free diet.

Van Heel said his findings meant scientists could now see that many of the genetic risk factors for celiac disease work by altering the amount of immune system genes made by cells.

"The data also suggests that celiac disease is made up of hundreds of genetic risk factors, we can have a good guess at nearly half of the genetic risk at present," he wrote in the study published in the Nature Genetics journal on Sunday.

(Reporting by Kate Kelland)

Source: http://www.reuters.com/article/idUSTRE61R27P20100228

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