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Tag Archives: Celiac Disease
You can’t swing your purse or raise your hand these days without hitting something or someone that is without the gluten. The gluten-free label has been stamped on as many products as possible and created a $4.2 billion industry almost over night. So what gives? Why all the hype? That’s what Fit2Fat2Fit Drew Manning, the trainer who gained a ton of weight just to lose it, is taking on in his newest “wellness” experiment.
He’s not alone in the “how did this happen” curiosity. Jimmy Kimmel recently did a spoof on the gluten-free fad, taking cameras to the streets to ask people if they are gluten free. If they said yes, he asked them to explain what gluten was…and not a single respondent knew. Frankly, we aren’t surprised.
We’re all avoiding this stuff like the plague, but nobody is exactly sure why.
Manning’s newest journey focuses on educating the American people that gluten-free does not always equal healthy. “People look at gluten-free as weight-loss diet food, and that’s not the case,” says Manning. “It’s a disease. When people have Celiac they can’t process that protein found in wheat and grains. It’s not for everyone.” (more…)
Kristy Brock remembers the day she saw the scale hit 300 pounds. “I felt like I had hit bottom,” she admitted. “I had no where to look but up, and I came to a place where I realized I had to surrender. I let go of the food issues. I wanted to be an example of self-control, love and life, not loss of control and laziness.”
Kristy Brock used a combination of “real food” and running to lose an amazing 93 pounds.
More from Kristy –
Tell me when your weight struggles began. Weight has been a personal struggle for me for as long as I can remember. I joined “Diet Workshop” in 4th grade and went from 90 pounds to 70. In high school I struggled with anorexia and bulimia. After high school I married someone who struggled with drug addiction, and I dealt with the stress of that by seeking comfort in food. I also had three children and gained weight with each of them.
What habits specifically led you to gain weight? I didn’t have any control over portion size, or what I was eating. I ate foods that tasted good and made me feel good. I felt like the food controlled me. I ate when I was bored, when I was tired, when I was stressed
What caused you to realize you needed to change? When the scale hit 300 pounds, it scared me. I had little to no energy, and had four active kids (two of whom are on the autism spectrum) to take care of. I started to feel like the “fat mom”, and was embarrassed for my kids. I kept thinking of What’s Eating Gilbert Grape and how they felt about their obese mom.
It seems everywhere you turn these days, there is a new addition to the gluten-free gang. Celebrities, the lady down the street, maybe your own cousin — they’ve all happily hopped onto the gluten-free bandwagon, without or without an actual intolerance. However, there’s a new member of the group that may surprise you.
The latest additions to the list of things that are gluten-free are in fact foods labeled with the term “gluten-free.” Starting this week, the term “gluten-free” is regulated, meaning it is no longer up to the various manufacturers to decide what that label actually means.
For those who suffer from celiac disease or other conditions that prevent them from digesting gluten, this comes as welcome news.
The Food and Drug Administration (FDA) has just issued the first set of standards regarding the “gluten-free” labels on food products. Up until this point there were no regulations and anyone could essentially slap that label on their product.
The new standard states that foods that are less than 20 parts per million of gluten can be considered gluten free. Gluten is the protein found in wheat, barley, and rye. It is a very common ingredient in many foods on the grocery store shelf. To date, about three million Americans suffer from celiac disease, a disease that causes the digestive system all sorts of issues as it does not process or digest gluten. Gluten-free shopping used to be very difficult and almost done exclusively at specialty stores. That is no longer the case. (more…)
By Janis Jibrin, M.S., R.D., TheBestLife.com lead nutritionist
I’m throwing a small dinner party for a friend this weekend. On the menu: pasta. That’s a big deal, because pasta has been food non grata for more than a year. It’s not an Atkins anti-carb thing—this time, it’s the anti-gluten movement.
It seems like everyone I know is foregoing wheat and other grains containing this protein. So why are so many people going gluten-free? None of them have celiac, a serious condition in which the immune system attacks the intestines after gluten is consumed (about one percent of Americans suffer from this condition). A few might have “gluten sensitivity,” a less harmful, but still uncomfortable condition that affects about five percent of the population. (For details on these conditions, check out What Everyone Needs to Know About Gluten.)
In fact, most people who tell me they’ve cut out gluten have no obvious problem with it. Some are going along for the ride because their spouse or child is off gluten, others think it might help them lose weight—simply cutting out bread can be quite effective for some people—and still others are convinced it’s simply healthier. (more…)
In having two friends over for dinner last night who are both gluten free, I realized two things: One, it can be extremely difficult to accommodate a gluten-free diet. And two, perhaps I’m slightly gluten intolerant myself as I’ve had similar symptoms to the ones they were listing off before changing their diet.
And after seeing a report this morning from RTT News that most Americans have celiac disease but are unaware of it, I’m starting to wonder if I’m among the gluten intolerant after all.
A new survey from the Mayo Clinic found that about 1.8 million Americans have celiac disease, but approximately 1.4 million are unaware they have it. Or, 1 in 141 Americans is living with the condition without knowing it.
Researchers ran blood tests on 7,798 people over the age of six who’d previously participated in a nationwide survey from the CDC between 2009 and 2010. Findings revealed that 35 participants had celiac disease – 20 were women, 29 were Caucasian, and 29 were entirely unaware of their condition. (more…)
By Kristin Voorhees, MA, and Brenda Flaherty for the National Foundation for Celiac Awareness (NFCA)
The National Foundation for Celiac Awareness (NFCA) kicked off this year’s Celiac Awareness Month by hosting the live webcast “State of the Union: A Live Chat with Experts on Gluten-Related Disorders” on May 3, 2012.
Alice Bast, Founder and President of NFCA, moderated the 60-minute event, which featured internationally renowned experts in the field of celiac disease research including Stefano Guandalini, MD of the University of Chicago, Alessio Fasano, MD of the University of Maryland, and Melinda Dennis, MS, RD, LDN of Beth Israel Deaconess Medical Center.
The event supplied patients and providers alike with the latest news in gluten-related disorders research free of charge. The panelists’ discussions were based on questions and concerns submitted to the NFCA team in the months leading up to the special webcast.
Dr. Guandalini kicked off the event by identifying the differences between celiac disease and non-celiac gluten sensitivity and explaining the important role guidelines play in diagnosing a gluten-related disorder. Next, the audience heard from Dr. Fasano, who touched on multiple research ventures in the field, including the timing of gluten introduction in infants. Finally, Melinda Dennis provided tips on how nutritional counseling can ensure that patients live a healthy gluten-free life.
Because there is never enough time to cover all of the celiac and gluten-free topics we’d like to discuss, NFCA asked the trio of experts to participate in this follow-up Q&A session. Here’s what they had to say! (more…)
As the words celiac and gluten free are becoming a part of our daily jargon, it seemed important to clear up some misconceptions about this disease and food intolerance. While it seems this topic is just another diet fad, the truth is anything but a trend.
More than three million Americans live with celiac disease. Those with celiac experience something very different than those with sensitivity to gluten. Celiac is an auto-immune condition that causes damage to the small intestine and causes poor absorption of nutrients. The issues occur as the body’s reaction to gluten (a protein found in wheat, rye, and barley). USANA Health Sciences’ naturopathic physician Dr. Nancy Steely explains that those with celiac disease (CD) experience a wide range of symptoms that commonly include muscle cramping, diarrhea or constipation, fatigue, skin rashes, and joint pain.
Dr. Steely clarifies why CD symptoms vary by person. As with all auto-immune disorders, the body attacks its own cells and therefore symptoms appear differently for each person. Due to this, many go misdiagnosed. The National Foundation for Celiac Awareness reports that people typically go 6-10 years before they receive a correct diagnosis of their symptoms. (more…)
By Wendy Gregory Kaho
There’s a lot of talk right now about the gluten-free diet and weight loss. Whether it’s the latest celebrity claiming the pounds are falling off while avoiding gluten or discussions on blogs and Facebook, weight loss is tied to a gluten free lifestyle. For those of us who have been gluten-free for a while due to celiac disease or another gluten-related disorder, weight loss and gluten-free don’t always go together.
When I first went gluten-free 5 or 6 years ago, I lost 35 pounds. I ate a naturally gluten-free diet that omitted all gluten-containing foods, with very few gluten-free replacements. At the time, there weren’t many good gluten-free breads or baked goods to tempt me and the availability of gluten-free flours was limited.
Back when I was walking nearly every day to help with the swelling and discomfort of my gluten reactions, the pounds did literally melt off. Then I started a gluten-free blog and started sampling all the processed gluten-free foods that were flooding the market and sitting at a desk working on my computer. I gained back the weight and then some more. This is a typical scenario for a lot of gluten-free people. As our intestines heal and our body starts absorbing nutrients and calories, there is a tendency for those with celiac disease to gain some weight. If we aren’t careful about the food choices we make when we replace the gluten-full foods in our diet, we can be adding lots of sugar and fat and white processed starches, gluten-free flours and, of course, pounds. (more…)
Gluten-free diets have caught mainstream attention in a big way, but it’s also a subject that’s widely misunderstood. Gluten is a protein that’s found in wheat, barley and rye, which means that gluten is also in any product that contains these grains as an ingredient.
By Wendy Gregory Kaho
Choosing a college can be tough when you have celiac disease and/or gluten sensitivity. If your child is required to live in the dorms, you need to know what to look for in the dining hall to determine if a school really can meet your gluten-free needs. Here are some tips from our experience sending two gluten-free teens off to small liberal arts colleges.
Despite the good reputations in the food service world of both dining services, we found a wide variation in knowledge and follow through in serving gluten-free meals in both colleges. Look for dining services with training programs within the corporation and look out for programs that are researched and implemented by the chef or manager on duty.
Beware if you have new a new chef or dining manager. They will be getting an entire program up and running at the start of the school year and special diet meals will fall thorough the cracks and off their radar.
Smaller colleges are not always safer. With a much smaller gluten-free population to feed, some schools may have little to no experience even serving gluten-free meals. Ask very pointed, specific questions of everyone when asking about gluten-free meals. Watch the servers, the students and the kitchen preparation to see if you can spot weak links and poor kitchen practices.
Get everything in writing and consider registering with the Students with Disabilities Office at your school. This will protect you and your investment once you do choose a school.