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…)
With the temperature rising and beach season in full swing, we bet you’re wondering if there are any secrets out there to blast fat effectively to reveal a toned beach body. Well you’re in luck because today we’re uncovering four simple secrets to burning fat without much effort. Whether you’re at home, at the gym or sitting in your desk chair at work, here are some of our favorite ‘Quick Fast Blasting Tips’ to banish fat the smart way.
Change up your cardio
Look at your cardio workout in intervals: sprint as fast as you can for a minute, then back off but increase your incline. If you’re on the elliptical, increase resistance, then pick up the pace for a few minutes. If you are in love with the treadmill, instead of walking for a few minutes to warm up, try out the bike or another cardio machine for your warm up and to move your muscles differently. Muscles have memory and can quickly become conditioned to your favorite form of cardio. Avoid this by making your muscles guess what’s coming next! (more…)
At the age of 39, actress and former comedian Jenny McCarthy has done it again: she’s gracing the cover of Playboy Magazine just months before her 40th birthday.
While some will never be fans of this style of modeling, we must admit McCarthy has managed to keep her body in amazing shape for decades, even after having a son, Evan, who is now 10 years old. This will be the star’s seventh time posing nude for the popular magazine, and she’s glad she did it.
“I’m really proud of it,” McCarthy told People Magazine. “The pictures are really gorgeous and classy. They could be out of W magazine…It’s probably a lot more sophisticated than lot of the stuff you’d see of people with their clothes on.”
One of the things McCarthy loves most about Playboy Magazine is that they don’t promote that “anorexic look” so many of the models have today. “The women are voluptuous,” she said. “So I really didn’t want to diet [for the cover]. I Just wanted to tone up.” (more…)
Healthy Surprise is a company that ships out gluten-free, vegan, and raw snacks to the door steps of their subscribers. Founder Joe Winke stumbled upon the idea of sending healthy snacks to people after a friend sent him healthy food in the mail for his birthday. Who knew that making an assortment of healthy snacks and putting them in boxes would be a hit?
The snacks range from nuts to granola bars and cookies. You can find them in larger grocery stores or at your local health food store, and certainly online.
Joe and other “snackologists” try all of the snack items before they are placed in the boxes. Since people are particularly fond of kale, Healthy Surprise tries to send kale snacks every month in the boxes, but the rotation of different snack items changes monthly because they want subscribers to receive a healthy surprise each month! (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…)
Finally, some news gluten-free dieters – and pizza lovers – can rejoice over. Domino’s – the world’s largest delivery pizza chain – is announcing today that it’s planing to sell a pizza made with gluten-free crust. This decision comes after many customers began requesting a gluten-free option from the pizza giant.
“We are the first national pizza delivery chain to offer this,” said Domino’s CMO Russel Weiner. He does note, however, that while the crust is entirely gluten-free, it is baked in ovens with pizzas containing gluten, so those who are extremely gluten sensitive should be cautious.
The pizza crust is made from rice flour, potato starch, rice starch and olive oil, and costs $12 – which is about $3 more than their regularly priced pies, as most gluten-free products cost more than their gluten-containing counterparts.
Domino’s reportedly worked with the national Foundation for Celiac Awareness to bring the organization’s standards to their kitchens and employees. Alice Bast, president of the foundation, says that gluten free is becoming a selling point, and that the number one request they get from gluten-free customers is for gluten-free pizza and beer. (more…)
Surprise, surprise: Just as sure as the sun will rise tomorrow, rumors will circulate about celebrities, especially concerning their diet and exercise habits.
The most recent buzz is that pop singer and actress Miley Cyrus has an eating disorder. But the real news is how Miley responded. She fired back just a couple days ago on Twitter saying, “For everyone calling me anorexic I have a gluten and lactose allergy. It’s not about weight it’s about health. Gluten is crapppp anyway!”
Miley’s frame is indeed petite. But it doesn’t seem there’s any need to speculate that she has an eating disorder. She’s been on top of her health in the past and even followed the 5-Factor Fitness plan back in 2010, which involved exercising five days a week in five minute intervals, eating five meals a day, taking five minutes to prepare your meals, all within a 5 week time period. Doing this and following the recommended diet program kept her in prime shape for performing. (more…)
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…)
BOLD Organics made a skeptic a believer, so now we love BOLD Organics Gluten-Free and Dairy-Free Pizzas.
The tag line for these pizzas reads, “Pizza lovers can finally enjoy a delicious and healthy frozen pizza.” Three major red flags stood in my way to believing this. Gluten-free, dairy-free, and healthy rarely equal good taste. As a lactose intolerant, gluten sensitive eater, I’ve gotten excited one too many times over these claims when it comes to a new product. Typically my experience with these restricted foods has been very unpleasant. I’ve often felt I was eating wallpaper paste and cardboard.
However, when the chance to try these pizzas came my way, I thought I’d give them a shot, hoping that maybe someone could prove me wrong.
I read the back story about the company before I sampled. Aaron Greenwald is the founder of BOLD Organics. He has struggled to find decent health food, especially gluten-free and dairy-free foods. My ears were perked. Then I learned that Greenwald brought Chef Eric Brenner on board to perfect his recipes. Together the two created a frozen pizza with claims unlike any other- healthy, organic ingredients, and great tasting alternatives to insure all pizzas are gluten-free and dairy-free.
The pizzas come in four flavors: Vegan cheese pizza, veggie lovers pizza, meat lovers pizza, and deluxe pizza. All four flavors have been made with ingredients that are very high quality for any pizza, especially a frozen pizza. Greewald and Brenner claim they searched the country for the best flavors and the highest health benefits. Their pizzas include items such as organic roasted red peppers, organic roasted yellow onions, and shiitake mushrooms. For non-vegan consumers, they chose the leanest and nitrate-free meats available on the market. (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.
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