Archive for February, 2012

Start your day right

A small Tip from my bachelor days:  First thing every morning, make your bed. It takes two minutes tops, and it makes the entire room look clean and tidy.  I didn’t do this at first…but later on I did and became a habit…makes everything seem more organized…good way to start the day…

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Other Resources / Benefits:

1)  Advance special deals from Amazon at http://amzn.to/zIUodG
Our referral commissions go to animal rescue, spade-neuter programs.

2)  Custom Google Search Engine for Special Diet Needs at CelesteHealthyLiving.com

3)  Blog on Resources for Special Diet Needs at http://bit.ly/y6hywv

Gluten-free foods

It’s a good idea to get into the habit of keeping a food record. You can use the record to make sure that you are reaching your required nutrients and avoiding gluten containing foods.

These are the foods that are SAFE to consume:

  • Amaranth
  • Arrowroot
  • Buckwheat
  • Cassava
  • Corn
  • Flax
  • Garbanzo beans (chickpeas)
  • Indian rice grass
  • Job’s tears
  • Legumes
  • Millet
  • Nut flours
  • Potatoes
  • Quinoa
  • Rice
  • Sago
  • Seeds
  • Soy
  • Sorghum
  • Tapioca
  • Teff
  • Wild rice
  • Yucca

The other foods that you are able to eat are:

Meats

  • Plan meat, poultry, fish, shellfish, and eggs
  • Dry peas and beans, nuts, peanut butter, and soybeans
  • Tofu

Fruit

  • Fruit
  • Fruit juice

Vegetables

  • Fresh, frozen, and canned vegetables

Dairy

  • Milk
  • Plain yogurt
  • Cottage cheese
  • Cheese

Beverages

  • Pure instant or ground coffee
  • Tea
  • Carbonated beverages
  • Alcohol – wine, vodka, gin, rum

Fats

  • Butter
  • Margarine
  • Vegetable oils
  • Lard
  • Shortening

Miscellaneous

  • Sugar
  • Honey
  • Jelly
  • Jam
  • Olives
  • Black pepper

 

There is a way to convert recipes that contain gluten into gluten-free recipes.You will need to experiment with the ingredient substitution, length of time, and temperature used for baking. Here are some substitutions that you can make in your recipes:

For 1 tablespoon of wheat flour, substitute one of these:

  • 1 1/2 teaspoons cornstarch
  • 1 1/2 teaspoons potato starch
  • 1 1/2 teaspoons arrowroot starch
  • 1 1/2 teaspoons rice flour
  • 2 teaspoons quick-cooking tapioca

For 1 cup of wheat flour, substitute one of these:

  • 3/4 cup plain cornmeal, coarse
  • 1 cup plain cornmeal, fine
  • 5/8 cup potato flour
  • 3/4 cup rice flour

 

A panel convened by the National Institutes of Health assessed all of the available scientific evidence on celiac disease and identified six elements essential to treating celiac disease once it is diagnosed:

C: Consultation with a skilled registered dietitian

E: Education about the disease

L: Lifelong adherence to a gluten-free diet

I: Identification and treatment of nutritional deficiencies

A: Access to an advocacy group

C: Continuous long-term follow-up.

You are going to need time, patience, persistence, and support with making these changes. These changes will affect you and everyone in your life, but it will get easier as you all get used to it. You are not alone in this so reach out to those who know what you are going through. The important thing to remember is that your body needs this diet to function correctly.

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Other Resources / Benefits:

1)  Advance special deals from Amazon at http://amzn.to/zIUodG
Our referral commissions go to animal rescue, spade-neuter programs.

2)  Custom Google Search Engine for Special Diet Needs at CelesteHealthyLiving.com

3)  Blog on Resources for Special Diet Needs at http://bit.ly/y6hywv

How to find gluten, wheat, and other allergen-free food (stores or online)

I just tested our new Custom Google Search Engine for Special Diet Needs … I did a search for “celiac recipes” and was able to find a list of good sites. Here are a few of them:

Ener-g.com: check out their “Advanced Catalog Search”. I left everything blank and just check marked FREE OF: GLUTEN and WHEAT and it came back with various products you can order on-line.

Gluten.net: they have a good database of free gluten-free recipes.

Videos on how to make: “Gluten Free Bread in a Minute” and about 35 other similar videos.

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Other Resources / Benefits:

1) Advance special deals from Amazon at http://amzn.to/zIUodG
Our referral commissions go to animal rescue, spade-neuter programs.

2) Custom Google Search Engine for Special Diet Needs at CelesteHealthyLiving.com

3) Blog on Resources for Special Diet Needs at http://bit.ly/y6hywv

Two reasons for nutritional deficiencies in celiac disease patients

Dietary deficiencies associated with celiac disease…

Patients with celiac disease are at risk for some nutritional deficiencies. A recent study evaluated the nutritional status of over 400 patients who had been diagnosed with celiac disease within the past 3 months. They found that 12% had folate deficiency, 5% had B12 deficiency and 33% of the men and 19% of the women had iron deficiency. Celiac disease patients are also at risk of developing low bone mineral density (osteoporosis).

There are two reasons for nutritional deficiencies in celiac disease patients;

  1. The diseased small intestine causes lack of absorption of vitamins and nutrients, and
  2. Strict gluten restriction can also lead to nutritional deficiencies.

Many of the gluten-free foods are not fortified or enriched with vitamins or minerals. Studies have also shown that gluten-free products are often low in B vitamins, calcium, vitamin D, iron, zinc, magnesium, and fiber.

Fortunately, there are blood tests that your physician can do to determine if you are deficient in any of the above. It’s important to be aware of what deficiencies you are at risk for, and make every effort to avoid these deficiencies.

The deficiency in nutrients does not mean a deficiency in calories. There is an increased incidence of obesity in persons with celiac disease following a gluten-free diet. The dietary goal is to follow a well-balanced diet, with appropriate supplements when needed, and an adequate amount of calories for a healthy weight.

What foods are safe to consume with celiac disease?

There has been much advancement to assist with complying with a gluten-free diet. The Food Allergen Labeling and Consumer Protection Act (FALPCA) requires manufacturers to provide more information about the ingredients used to make their food products, by specifying the presence of allergens on the product label, including wheat. Wheat-free does not mean gluten-free so you will still need to read the rest of the ingredients.

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Other Resources / Benefits:

1)  Advance special deals from Amazon at http://amzn.to/zIUodG
Our referral commissions go to animal rescue, spade-neuter programs.

2)  Custom Google Search Engine for Special Diet Needs at CelesteHealthyLiving.com

3)  Blog on Resources for Special Diet Needs at http://bit.ly/y6hywv

From my bachelor days…No shame in calling a plumber!

There’s no shame in calling a plumber. Those tasks in particular can be tricky and time-consuming for amateurs (as I have learned).  Water damage can be really expensive.  Don’t risk it – be smart, not macho.

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Other Resources / Benefits:

1)  Advance special deals from Amazon at http://amzn.to/zIUodG
Our referral commissions go to animal rescue, spade-neuter programs.

2)  Custom Google Search Engine for Special Diet Needs at CelesteHealthyLiving.com

3)  Blog on Resources for Special Diet Needs at http://bit.ly/y6hywv

The Lighter Side for today…

A good one….. http://www.dilbert.com/strips/comic/2012-02-11/

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If you use Amazon, may we ask that you please consider using our referral link: http://amzn.to/zIUodG. Our referral commissions go to abandoned animal rescue and spade nuetering programs. Thank you.

A list: Foods containing gluten – watch out for these…

A variety of foods made from wheat.

Avoid Gluten

Foods containing gluten

To begin with, you will need to become an expert in reading the ingredients on food labels and become a detective for gluten in the food that is not labeled.

These are the foods and products of gluten containing ingredients to AVOID:

There are many other products that contain gluten that you will also need to avoid. Read the labels on each of these:

  • Beer and other grain-based alcohol
  • Breading
  • Brown rice syrup
  • Caramel color
  • Communion wafers
  • Couscous
  • Croutons
  • Dairy substitutes
  • Dextrin
  • Dry roasted nuts
  • Gravy
  • Herbs
  • Hydrolyzed vegetable protein
  • Imitation seafood
  • Licorice
  • Lipstick, lip gloss, chapstick
  • Luncheon meats
  • Malt flavoring
  • Matzo
  • Modified food starch
  • Play clay
  • Postage stamps
  • Salad dressings
  • Seasonings
  • Soups, bouillon, broths
  • Soy sauce
  • Supplements
  • Toothpaste
  • Vitamins
  • Wheat-free products – this does not mean gluten-free so you still need to read the list of ingredients
  • Medications – gluten containing fillers can be found in some prescription and over-the-counter medications. You can check the list of ingredients, ask the pharmacist or your doctor, and/or use the resource at the end for more information.

There is some controversy surrounding whether or not it is safe to consume oats. Studies have shown that it is safe for people with celiac disease to consume oats. Unfortunately, oats are frequently contaminated with wheat, rye, or barley.

There are many oat products that are gluten-free, but without the testing to ensure that they have not been contaminated it is best to avoid oats.

Cross-contamination is a potential problem in other areas that needs to be monitored. Whenever products containing gluten touch a bowl, utensil, or cutting board there is a risk of it getting into the gluten-free food. Other possibilities for cross-contamination are:

  • Toaster/toaster oven – use a separate toaster
  • Crumbs being left in jams, butter, condiments – use squeeze containers
  • Storage – make a separate space in cabinets and refrigerator
  • Double dipping – make sure that no one sticks utensils or food in gluten-free foods….
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