Tag: gfdiet

Celiac Project Podcast

https://www.celiacproject.com/the-podcast/

AKA………2 Guys Talking Gluten Free

Since 2016, Michael and Cam meet up each week to discuss issues surrounding CeD (lifted this abbreviation from one of the recent on-line conferences/symposiums) You can find the episodes at their website as well as at your favorite app – Apple podcasts, Spotify etc……

Why? What? Where? When? How? These questions and more are addressed by the hosts, their guests, and other contributors. Some of the guests are fellow CeD folks, some are NCGS, other autoimmune folks for whom the g-f diet is a remedy, doctors, dietitians, support group facilitators, service dog trainers, chefs and more!

There are currently 370 episodes. I started listening in at #1 and in the past month have listened to the first 80 episodes. Here’s some of the things I learned that I had not known before – even after reading numerous research documents and website searches for over 16 years diagnosed and following a gluten free diet……

What does gluten withdrawal feel like? Mar 29, 2011. posted at beyondceliac.org

When gluten is withdrawn abruptly from the diet, certain susceptible individuals may experience a wide range of withdrawal symptoms, including, but not limited to, nausea, extreme hunger, anxiety, depression and dizziness.

What happens when you cheat on the gluten free diet? Info edited from the post of May 2019. posted at glutenfreeliving.com

You will NOT feel well! PLUS, you will continue to experience withdrawal if you are susceptible to that. see above note

You will not feel well!

Your system will be in a constant state of battle . You set off inflammation throughout the entire body. Inflammation affects every aspect of the body and is particularly difficult for the areas that have been the most stressed.

You prolong gut recovery!

Damage to the intestinal villi cannot be healed, cheating prevents individuals from absorbing essential nutrients. Since 70 percent of the immune system lies in your digestive tract, gut health needs to be a priority, not an afterthought.

You may lose support!

Friends and family are less likely to support you if they see you cheating. Why should they bother preparing gluten-free food or frequent restaurants with gluten-free menus if, in the end, you are going to eat whatever you want? A support system is vital to your success, so don’t let them watch you fail.

You could develop cancer!

According to a 2013 study conducted at Columbia University Irving Medical Center, noncompliant celiac sufferers (cheaters) with unhealed small intestines have a higher risk of developing lymphoma (a type of blood cancer). “Celiac patients with persistent villous atrophy—as seen on follow-up biopsy—have an increased risk of lymphoma, while those with healed intestines have a risk that is significantly lower, approaching that of the general population,” said Dr. Benjamin Lebwohl, MD, MS.

And a special thank you to my dear fellow CeD friend Diane for sharing the Celiac Project Podcast with me.

There is also a Celiac Project documentary, created by Michael, for which our group will sponsor a watch party in the future for everyone interested in attending.

There are so many other things I’ve learned and am studying further after listening to the 2 Guys Talking gluten free. I’ll be posting more in the weeks ahead to share but for now – signing off.

This is how we support each other, create a connection, and advance education!

Let’s Cook! Making Stocks

MAKING STOCKS
recipe by Chef Mariann

For a basic stock, you will need:

a large pot or dutch oven with a lid

water  – 12 cups/3 quarts
celery – a full head
onion  – one large or two medium
carrots – 6/8 
     other vegetable options – garlic, fennel, parsnips,                                                       leeks, shallots
fresh thyme and parsley – 6/8 stalks of each
bay leaves (2)
peppercorns (6)

To the soup pot, on low heat, add the water.

Rinse and trim all vegetables to remove any sandy parts or damaged parts…… 

Remove the bottom of the head of celery  and discard.
Trim the stalks of any damaged parts – rough chop the stalks, include the leaves and add to the pot.

Trim the tops from the carrots, discard or save for other uses – scrub them clean, rough chop the carrots, add to the pot.

Remove the skin from the onion, rough chop, add to the pot.

Add the herbs to the pot.

Cover the pot and allow the stock to simmer about an hour to an hour and a half.  Vegetables will be tender and limp when done.

When done: remove the solids from the pot.  *Strain the hot stock into separate containers to allow it to cool before storing in the fridge or freezer.  I freeze in quart size containers.  If you like you can freeze in cup size or even ice cube trays for smaller recipe uses.

*NOTE:  You should be storing the stock in the fridge within two hours of taking it off the heat.  I ladle it into separate 6 cup glass baking dishes to allow it to cool faster.  

When I want a protein based stock I will add to the pot, along with the vegetables, the remains of a couple of roasted chickens, or a ham bone, or beef soup bones that I get from the butcher and roast to use in the stock.   I save the chicken bones after roasting whole chickens and reserving the meat for other dishes.  The bones are bagged and frozen for use when I am ready to make a stock.  This recipe could use two reserved chickens or a single ham bone from a 12 lb. ham or 5-6 beef soup bones.

Increase the simmering time to 2-3 hours or more for the protein based stocks – the longer you can simmer them – some chefs simmer them for 24 plus hours – the better for flavor and nutrient values.  

 

Polenta Soup

Polenta Soup – 4 servings
adaptation by Chef Mariann

6 cups of your favorite stock
I used ham stock (stock recipe posted at site)
1/2 cup ground cornmeal
1 can chickpeas
1/2 cup Pecorino Romano cheese, grated
1 head of escarole well rinsed and chopped to bite size pieces
(you can sub other favorite greens like kale or spinach)
salt and pepper to taste

In a soup pot or dutch oven, over medium heat, bring the stock to a simmer.

Sprinkle the cornmeal into the hot stock whisking to combine so that the cornmeal does not clump.

Reduce heat to low and simmer for 15 minutes.

Add the chickpeas to the pot and gently whisk the cheese into the pot.

Add the greens to the pot (or place the greens in your serving bowl and serve hot soup over the raw greens to allow them to lightly wilt)

Simmer an additional 10 minutes to heat everything through.

Serve with your favorite g-f crackers or bread.

This recipe has been adapted from Edible Cleveland Magazine
original recipe and food styling by Melissa McClelland
Winter 2016

Gluten Free ? That is the question

Gluten Free:
To Be… or Not to Be…
That is the Question!

Northeast Ohio Celiac Network
NEOCN
www.neohioceliac.com
info@neohioceliac.com

Written by Laurie Sammon

Gluten Free seems to be everywhere you look. Should you be gluten free? For those with celiac disease,
A strict gluten free diet, considered a medical diet, is their only treatment. No medication or therapy, just a strict adherence to not eating anything made from wheat, barley, rye, and sometimes oats (which can be cross contaminated). Not even a crumb!

Why no gluten for those with celiac disease?
The gluten protein found in these grains causes intestinal damage to those diagnosed, often after years of baffling gastro-intestinal distress, or unexplained symptoms: i.e. diarrhea, constipation, bloating, weight loss, infertility, anemia, osteoporosis, peripheral neuropathy, skin problems, or muscle wasting. Celiac disease is both an autoimmune and genetic condition, triggered by gluten.

For those without celiac disease?
Some people have been tested and celiac disease was ruled out. They’ve noticed symptoms stop on a GF diet, so they are considered gluten sensitive or gluten intolerant. No damage happens internally, but the symptoms are often the same as those with celiac disease. They may choose to totally eliminate gluten, or cut back on it. Others with autism, rheumatoid arthritis, neuropathy and more, find relief from symptoms, although science can’t verify. Some find GF foods easier to digest.

Is the gluten free diet a weight loss diet?
No. But first—— think about what items in the grocery store do not have grains in them. THESE ARE ALL GLUTEN FREE: fruit, vegetables, milk, real cheese, eggs, plain meat, juice, beans, fish, and seafood. Most of these are found at the perimeter of the grocery store. Eating these foods in moderation will help with weight loss. But how many people are able to eat just these foods all the time, or limit flour based products in their diet— cookies, cake, pasta, cereal, bread, pizza, crackers, etc.? So, gluten free products exist for those on the life-long strict gluten free diet.

Baked goods are baked goods. Regular or GF, they add calories…
Gluten free baked goods sometimes have more fat and sugar added to improve the texture of the GF substitute flours in them (i.e. potato, rice, sorghum, garbanzo, amaranth, millet, quinoa, tapioca flours). Most GF flours are not enriched while regular wheat flour is enriched with, B vitamins, iron, calcium & sometimes fiber. So GF baked goods may have more calories and less nutrition than their gluten counterparts, although some GF companies have begun to enrich. Supplemental B vitamins, fiber, iron & calcium should be discussed with a doctor.

Are gluten free foods here to stay or just a fad?
Only about 17% of people with celiac disease have been diagnosed, yet 1:133 have the condition. Recent statistics from the University of Maryland’s Celiac Disease Center have estimated another 1-6% of the population as gluten sensitive. That means as many as 20 million Americans are affected by gluten. Gluten free foods are here to stay to help those who have been diagnosed or have found relief from symptoms.