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Who knew Gluten-Free and a Gastric By-pass go hand in hand

True Color Cooking participated in a gluten-free food tasting at St.

 

Joseph's Hospital recently.  One of my tasters was a RN, Cheryl,  who was eating a gluten-free diet in support of her gastric by-pass.  She showed me  pictures of herself before surgery.  Wow!  Cheryl cooks with stevia and sometimes agave necture.  My conversation with Cheryl pormped me to seek out recipes for using stevia and agave.  May I recommend:  Baking with Agave Nectar by Ania Catalano and The Stevia Cookbook by Dr. Sahellan and Donna Gates (www.bodyecology.com) The Body Ecology folks has a vast collection of recipes, stevia products to support this style of cooking.

♦ Trivinia Italian Kitchen - a review by Shelia Horine

 

Travinia Italian Kitchen is a  relatively new Italian restaurant in the Biltmore Town Square center next  to the Regal Cinema.

 

I went to visit Travinia today. I had a tour (lovely restaurant) and a

meeting with the manager. I asked him how they protected from

cross-contamination and if all the servers were trained. I am thrilled to

report that as soon as you tell the hostess that you want a GF menu, the

manager is involved. They will come out and check your order with you, you go in the computer as GF, and your order is brought out as soon as it is ready so that it doesn't come in contact with other gluten orders.

 

Furthermore, the pasta pot is a dedicated pot. The water is not allowed to

sit there indefinitely in case there is gluten in the air. They do not toss

the pizzas and the pizzas are made in a separate, dedicated area. (there is no GF pizza)

 

I was very impressed with the information from Dave (General Manager). They are most willing to make your experience a wonderful one!

 

Click here to read or download their gluten free menu.

♦ May - Celiac Awareness Month

USA Today ran a 16 page insert on celiac disease this month in honor of

Celiac Awareness Month.  It contains contributions from all the big names

in the field including Alessio Fasano and Peter Greene. Read / download

here.

 

Here is a blog by Shelly Case, RD - North America's Gluten-Free Nutrition Expert

 

May is Celiac Awareness Month so it’s a great time to share many facts  about the disease and its treatment - the gluten-free diet.

 

Celiac disease (CD) is an inherited autoimmune disease that affects 1:100 people. The disease can develop at any age including the elderly. It is twice as common as Crohn’s, ulcerative colitis and cystic fibrosis combined.

 

Consumption of gluten, found in the grains wheat, rye and barley, damages the tiny finger-like projections called “villi” that line the small intestinal tract. As a result, nutrients from foods, especially iron, calcium, vitamin D and folate, cannot be absorbed through the villi and into the bloodstream. A variety of nutritional deficiencies can occur over time. Gluten not only affects the gastrointestinal system but many other organ systems in the body.  This can lead to a wide range of symptoms that vary from one person to another. Some individuals may only present with a few symptoms or have none at all, while others can have numerous symptoms.

 

Symptoms can include nausea, bloating, gas, abdominal pain, diarrhea or constipation (or both), lactose intolerance, weight loss (note-CD can also occur in obese individuals), mouth ulcers, extreme fatigue, irritability, bone and joint pain, easy bruising of the skin, swelling of the ankles and hands, menstrual irregularities, elevated liver enzymes, migraine headaches, depression and ataxia (balance and coordination difficulties). Children may also have delayed growth, dental enamel defects and concentration and learning difficulties.

 

Another presentation of CD is a skin condition called dermatitis herpetiformis (DH). It is characterized by an intense burning, itchy rash that is symmetrically distributed. Areas affected can include the elbows, knees, back of the neck and scalp, upper back and buttocks. Initially, groups of small blisters are formed that soon erupt into small erosions. Most people with DH will also have varying degree of small intestinal villous atrophy, although many will have no bowel complaints. For more information about DH check out this link.

 

Read the rest of the article....

 

 

Newsletter on celiac disease from the National Institutes of Health

 

http://www.celiac.nih.gov/NewsletterSpring10.aspx

 

The phrase "gluten intolerant" is a rather nebulous term which is why I

try to avoid using it. I prefer to use 'gluten sensitivity'. The

sub-groups of gluten sensitivity are: gluten sensitive enteropathy

(otherwise known as celiac disease); non-celiac gluten sensitivity;

neuropathic gluten sensitivity, etc.

Gluten sensitivity is the term recommended by the world renowned celiac

researcher, Dr. Michael N. Marsh. The terminology I advocate is

congruent with Dr. Marsh's assertions and it provides some clarity, as

it often identifies specific sites of damage induced by gluten,

distinguishes between some subgroups, and allows even the novice to

accurately interpret some discussions of these topics.

 

The varying opinions on your biopsies may have been driven by just how

familiar or unfamiliar these physicians were with the Marsh system for

categorizing intestinal damage, which was developed by the same Dr.

Michael Marsh mentioned above. The Marsh system is gradually being

adopted throughout most of the industrialized world, as older

pathologists and gastroenterologists advance their understanding, and

the younger ones usually learn about the Marsh system during their

specialization training.

 

Of course, the terminology I recommend also makes it very clear that

there are a number of types of gluten-induced damage to various body

systems. Dr. Rodney Ford, on the other hand, has offered the term

'gluten syndrome' to incorporate the various groups of gluten

sensitivities into one group. I also subscribe to that choice of

terminology. Careful word choices in this regard are, I think, critical

to understanding the broader field of gluten sensitivity, and that

celiac disease is just one sub-set of a rather large and growing

continuum of illnesses that require a life-long gluten free diet.

 

Celiac disease has long been considered the most serious of this

spectrum and  other gluten sensitivities were considered "lesser"

ailments. However, Anderson et al recently published findings that

suggest that non-celiac gluten sensitivity may more frequently lead to

serious illness or death  than celiac disease (1). If confirmed by

further research, we may need to revise our opinions regarding where

celiac disease falls on the gluten sensitive spectrum.

 

I hope my comments serve to clarify this issue.

Best Wishes,

Ron Hoggan, Ed. D.

 

Source:

1. Anderson LA, McMillan SA, Watson RG, Monaghan P, Gavin AT, Fox C,

Murray LJ. Malignancy and mortality in a population-based cohort of

patients with coeliac disease or "gluten sensitivity". World J

Gastroenterol. 2007 Jan 7;13(1):146-51.

♦ Check out Gluten Free Asheville Facebook Page

Leah McGrath, Ingles dietitian, posts a lot of information about GF

Asheville. There is info on where to find things, good restaurants....

 

http://www.facebook.com/group.php?gid=96806885773&v=wall

 

Remember stores are willing to carry GF foods if we buy them!  Ingles has many options including:

 

Udi¹s  Gluten Free Whole Grain Sandwich and White Sandwich are in FROZEN IN ALL INGLES STORES!! (If you don't know about Udi's,  check it out. My kids chose to have PBJ for the first time in 5 yrs.--S)

 

Moo Moo Vegetarian Meals in larger stores - I think at least two of their

meals are GF - marked on box Snikiddy snacks- in Organic/Natural chip section - gluten free corn based snacks - very tasty!

 

General Mills lists their products that are GF - you may have seen this flyer at Ingles- we have >100 of them!

♦ Food Funny

In This Issue:

♦ Trivinia Italian Kitchen - a review by Shelia Horine

♦ May - Celiac Awareness Month

♦ Check out Gluten Free Asheville Facebook Page

♦ Food Funny

♦ Purchase My Gluten Free Goodies on my website and at one of these locations near you:

♦ Planning a Conference, Dinner or Office Party?

♦ Molasses Raisin Bars (Gluten-free!) by Paul Balliet

♦ Cincinnati Chili

Please share my newsletter with your family and friends with the "Send to a Friend" link above this newsletter or in the footer and you are welcome to share this with your Facebook friends - just click the link provided in the footer!

 

Visit my website: True Color Cooking for more information.

 

 

 

Happy Eating and Cooking!

Harriette Bugel

Chef for Hire

♦ Purchase My Gluten Free Goodies on my website and at one of these locations near you:

  • Hickory Nut Gap Farm, Fairview, NC
  • Greenlife - Asheville
  • Trout Lilly Natural Grocery Store, Fairview, NC
  • Montford Books, Asheville, NC
  • Black Mountain Farmers Market, Black Mountain, NC

PURCHASE GLUTEN FREE BAKED GOODS FROM A CERTIFIED GLUTEN FREE KITCHEN NOW FROM MY WEBSITE! True Color Cooking now has a variety of gluten free baked goods for sale. Purchase with our new secure server at: truecolorcooking.com.

♦ Planning a Conference, Dinner or Office Party?

Whatever the reason to gather and eat well, let me help with this

Special Offer!

ONE HOUR of FREE Labor.

 

BOOK NOW To Reserve Your Date!

 

What a deal.  This one time offer can be used at your discretion.

 

Contact Me Today For More Information:

truecolorcooking@gmail.com

♦ Molasses Raisin Bars (Gluten-free!) by Paul Balliet

 

 

Paul brought these tasty treats to the White Water Whirl Contra Dance Weekend ... very yummy

 

  • 1/2 c butter;
  • 1/2 c sugar;
  • 1/2 c black strap molasses;
  • 1/2 c milk;
  • 1 egg;
  • 2 1/2 c GF flour;
  • 1 t cinnamon;
  • 1 t ginger/ground;
  • 1/2 t salt;
  • 1/2 t baking soda;
  • 1/4 t cloves/ground;
  • 1 c raisins

Melt butter, add sugar, molasses, milk and egg.  Mix dry ingredients then blend into molasses mixture. Stir in raisins.   Quickly pour or spread

evenly into a creased 9x13 pan.  If it hardens, use a wet spatula.  Bake for 20 minutes at 375. Remove, partly cool, slice as desired! 

♦ Cincinnati Chili

At a recent Gluten-Free food fair I gathered a few new recipes.

 

Cincinnati Chili - for 8 - easy to make gluten-free ... Thanks, Tracy

  • 2 lb gournd beef
  • 3 lg onions, chopped
  • 3 clove garlic, minced
  • 1 15oz can Tomato Sauce
  • 1 cup beef broth
  • 2 T chili powder
  • 2 T semi sweet chocolate drops
  • 2 T nutmeg
  • 2 T vinegar
  • 1 T ground cumin
  • 1 T honey
  • 1/2 t ground cardamom
  • 1/4 t ground cloves
  • pinch of sea salt
  • 15 oz pasta noodles, gluten-free or not
  • 2 15 oz can kidney beans
  • 3 c cheese, shreaded

In a large skillet cook ground beef plus 2 of chopped onions and a clove of  garlic.  In the mean time, combine beans and rest of ingredients in a large 

soup pot.  In that third pot put water on to boil for the pasta of your choice ... let the cheese stay in the refrigerator until service.  Once the meat is cooked it is your choice to drain off the juice or not.  Combine

beef with bean mixture..  Cook on a low heat stiring occasionally.  Finish cooking the pasta, strain and return to that hot pot to keep it warm.  It

was recommended that this is best done as a build you own chili bowl.  

 

Pasta first, chili second, then cheese, onions.  Napkins optional!

True Color Cooking • P O Box 258 • Asheville, NC 28802
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