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How IBS Can Cause Iron Deficiency and Anemia

How IBS Can Cause Iron Deficiency and Anemia | GlutenFreeScoop | Scoop.it

"Many patients who have digestive problems are also anemic due to low iron or low vitamin B12 levels. This problem causes fatigue, so it should be of interest to many people. Being anemic and having IBS is not unusual and there is a logical reason for it."

 

I'm anemic due to Celiac disease. It was my anemia that finally drove me to the doctor and to the gluten-free diet. I struggled with fatigue for years. Thanks to eating gluten-free and to daily iron supplements, I am managing my anemia.

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GlutenFreeScoop
Gathering information on Celiac Disease, the gluten free diet, and more
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here's something new (#005) -- Q cups

here's something new (#005) -- Q cups | GlutenFreeScoop | Scoop.it

Ellyndale Q Cups

MillerP's insight:
At the risk of adopting a cup-based diet, I tried another meal-in-a-cup this week. Sometimes it’s nice to have something portable to bring to work or on a trip. Extended work trips are the worst. Finding accommodating restaurants or searching out decent grocery stores in a new city can be a real drag. I’m always on the lookout for something I could bring along for an easy meal. And this item will certainly be on my list. I tried the Southwestern Barbeque flavor. Overall, it was on the mild side. The quinoa was good. It didn’t have that weird grainy texture that quinoa can sometimes have. The cup is the perfect delivery system for this meal. You might think the small size would make this more of a snack; but au contraire! You really don’t want a lot of quinoa. A little goes a long way. What’s not to like? Rating: 7/10.

Ellyndale products are distributed through Fruitful Yield stores in the NOW Foods brand. 

Here are the facts: 

Nutrition Facts Serving 
Size: 1 cup (57 g) (2 oz), Amount Per Serving: Calories 220, Calories from Fat 30, Total Fat 3.5g (5% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 210mg (9% DV), Total Carbohydrate 40g (13% DV), Dietary Fiber 7g (28% DV), Sugars 5g, Protein 7g (14% DV), Vitamin A (60% DV), Vitamin C (70% DV), Calcium (2% DV), Iron (10% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. 

Ingredients: 
Organic Quinoa, Black Beans, Organic Sweet Corn (Non-GMO), Red Bell Pepper and Mesquite BBQ Seasoning Blend [Tomato Powder, Spices (Bay Leaf, Black Pepper, Celery, Chili Pepper, Cinnamon, Cumin, Thyme), Turbinado Sugar, Paprika, Yeast Extract, Ancho Chili Pepper, Natural Flavors, Citric Acid, Natural Smoke Flavor, Carrot Powder, Leek Powder, Canola Oil (Expeller Pressed, Non-GMO), Garlic Powder]. Packaged in the USA in a dedicated gluten-free facility. 

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here's something new (#003) -- Goodbye Gluten Bread

here's something new (#003) -- Goodbye Gluten Bread | GlutenFreeScoop | Scoop.it
Multigrain GF Bread
MillerP's insight:
The gluten free sandwich bread category has come a long way in the last decade, but I still can't find one I would eat regularly. Bread and beer are the two categories in which the GF versions are still noticeably different than the gluten-containing versions. I have three different brands of bread on hand at the moment and none is very good. As toast, sure. But for a sandwich, no.

My advice to those new to a GF diet is to avoid bread completely for the first few months. Not only are most brands a disappointment when compared to bread made with gluten, they are all expensive. And in any case, if you're trying to heal your gut, it's probably better to concentrate on whole foods over processed foods like sandwich bread.

Having said that, there are a few brands that, while they are no match for bread with gluten, stand apart from the crowd. Goodbye Gluten is firmly in that category. It's definitely one of the better options. It's a rice and tapioca approach, like many other GF breads. As such, it still has a crumbly texture that is characteristic of many GF breads. 

I ask the following questions of GF bread:
1. How does it taste?
2. How dry is it and does it fall apart in your hand?
3. How dense is it?
4. Does it have a weird chewy texture?
5. Is it even worth bothering?

Goodbye Gluten bread tastes good. I had one piece of toast and later a sandwich. It was moderately dry, but not terrible. For the most part it held together. Without gluten as the binding agent, it's tough to make a piece of sandwich bread that is flexible without being chewy. This bread doesn't have that dense brick-like texture that you get from some GF breads. From my experience, that was most or all GF breads before the much-needed innovation of Udi's bread. Somehow all of a sudden everybody knew how to make bread once Udi's did it.

I'm still waiting for that sandwich bread that I could rate highly. I think I've tried every brand I've come across and none can be rated any higher than a 7/10. And that's what I'm rating this bread.
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here's something new (#001) -- Gorton's Grilled Tilapia

here's something new (#001) -- Gorton's Grilled Tilapia | GlutenFreeScoop | Scoop.it

Tilapia package

MillerP's insight:
Ok, so maybe you're not in the market for frozen fish from the supermarket. But if you're open to this sort of thing, Gorton's Grilled Tilapia is pretty good. The meat of the fish was white, moist, and flaky throughout. The seasonings were mild and in the garlic/paprika category. There is no crust or breading, even of the gluten free variety. The seasonings are in the form of a light sauce.

Out of the box, the fish has a rather geometric appearance. But once cooked it sort of looked a bit more normal. Now, the picture on the box shows the fillet filling an entire plate. The plate would have to be the size of a teacup saucer to be filled by this fillet! They're quite small. But that's not necessarily a bad thing. You may notice on the cover of the box that each fillet is only 80 calories. You may also notice that the box carries the Certified GF seal, which is always a relief.

There are better frozen fish fillets on the market, but I would likely buy these again. Couldn't be easier to prepare and was satisfying despite its size. I commend a mainstream company like Gorton's for getting into the gluten free game.

Check out the other GF items on their website:

So, in the end I give these fillets a 7 out of 10.

(I bought this product and was not compensated for this review.)
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Best Cake Ever Cartoon | Savage Chickens - Cartoons on Sticky Notes by Doug Savage

Best Cake Ever Cartoon | Savage Chickens - Cartoons on Sticky Notes by Doug Savage | GlutenFreeScoop | Scoop.it
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Gluten Free Gin and Vodka

Gluten Free Gin and Vodka | GlutenFreeScoop | Scoop.it
I spoke with a bunch of well known Beverage companies to ask if they supply gluten free gin & vodka. Read their letters and my Sour Grapes Cocktail recipe.
MillerP's insight:

For some reason I react to gin. Another brand perhaps...

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Confirming a Diagnosis of Celiac Disease

Confirming a Diagnosis of Celiac Disease | GlutenFreeScoop | Scoop.it
Dr. Sheila Crowe responds to reader questions on the diagnosis of celiac disease.
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Will A Gluten-Free Diet Really Make You Healthier? - Consumer Reports

Will A Gluten-Free Diet Really Make You Healthier? - Consumer Reports | GlutenFreeScoop | Scoop.it
Get your grains. Whether you’re on a gluten-free diet or not, eating a variety of grains is healthy, so don’t cut out whole grains. Replace wheat with amaranth, corn, millet, quinoa, teff, and the occasional serving of rice.

Shop the grocery store perimeter. Stick with naturally gluten-free whole foods: fruit, vegetables, lean meat and poultry, fish, most dairy, legumes, some grains, and nuts.

Read the label! Minimize your intake of packaged foods made with refined rice or potato flours; choose those with no-gluten, non-rice whole grains instead. Whenever you buy processed foods, keep an eye on the sugar, fat, and sodium content of the product.
MillerP's insight:

Key excerpt:

Get your grains. Whether you’re on a gluten-free diet or not, eating a variety of grains is healthy, so don’t cut out whole grains. Replace wheat with amaranth, corn, millet, quinoa, teff, and the occasional serving of rice.

Shop the grocery store perimeter. Stick with naturally gluten-free whole foods: fruit, vegetables, lean meat and poultry, fish, most dairy, legumes, some grains, and nuts.

Read the label! Minimize your intake of packaged foods made with refined rice or potato flours; choose those with no-gluten, non-rice whole grains instead. Whenever you buy processed foods, keep an eye on the sugar, fat, and sodium content of the product.

 

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New clue in coeliac disease puzzle: Cause of oat toxicity explained | Australian Food News

New clue in coeliac disease puzzle: Cause of oat toxicity explained | Australian Food News | GlutenFreeScoop | Scoop.it
Melbourne researchers have identified why some people with coeliac disease show an immune response after eating oats.
MillerP's insight:

A key excerpt from the article:

“This study provides specific detail on the parts of oats stimulating immune responses, and highlights the relevance of grains other than wheat in coeliac disease,” Dr Tye-Din said. “This is a vital piece of the puzzle that informs the development of targeted tests for oat toxicity and the design of new treatments for people with coeliac disease,” he said.

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Fellow Celiacs: Are You Drinking Your Gluten? - U.S. News & World Report (blog)

Fellow Celiacs: Are You Drinking Your Gluten? - U.S. News & World Report (blog) | GlutenFreeScoop | Scoop.it
Beer, specialty coffee drinks and wine coolers could be sending gluten to your gut.
MillerP's insight:

I often forget to check my specialty teas. This is a good reminder.

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Accomplice Brewery Brings Gluten-Free Brewing to West Palm Beach - New Times Broward-Palm Beach (blog)

Accomplice Brewery Brings Gluten-Free Brewing to West Palm Beach - New Times Broward-Palm Beach (blog) | GlutenFreeScoop | Scoop.it
When was the last time you tried a gluten-free beer? For those that have sampled them, the general reaction is:...
MillerP's insight:

A new entry in the gluten free beer market is always welcome!

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Backlash has begun against gluten-free dieters

Backlash has begun against gluten-free dieters | GlutenFreeScoop | Scoop.it
As more Americans just say no to gluten, critics call the diet a fad.
MillerP's insight:

Interesting quote, "This has led to what Leffler calls the gluten-free paradox: 'Most people who are on the gluten-free­ diet don’t have celiac disease, and most people who have celiac disease don’t know that they have it and don’t eat gluten-free.'"

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here's something new (#004) -- Bob's Red Mill Oatmeal Cup

here's something new (#004) -- Bob's Red Mill Oatmeal Cup | GlutenFreeScoop | Scoop.it

Single-serving oatmeal cup

MillerP's insight:
Bob's Red Mill has such an extensive line of gluten free products, that I sometimes take them for granted and forget that they produce high quality and delicious food.
This oatmeal tastes like someone's grandma came for a visit. The ingredients are all things you could find in a grocery store. No crazy chemicals, binders, or unnecessary junk. The result is a great flavor profile in which the cinnamon, apple, seeds, and even sea salt are discernible.
I was very disappointed when Chex oatmeal was discontinued. Now, Chex instant oatmeal was not a high quality product, but it tasted good and was easy to make. Bob's Red Mill oatmeal will be my new winter breakfast staple. At 270 calories for the entire cup, this will make a decent breakfast. I wasn't sure this cup would be enough, but it turned out to be more than enough. The oatmeal can be prepared by adding hot water or by adding cold water then heating in a microwave. I opted for the hot water method. Next time I would probably add a bit more water than recommended, because by adding water up to the "fill line," the resulting oats were quick thick. Still, the oats turn out almost like slow-cooked oats. Instead of remaining dry and flat, they puff up ever so slightly. And I think this is what you really want in good oatmeal. Not mushy, but nicely softened.
In sum, this product: * far exceeded expectations * is as good as homemade oatmeal * is the perfect size * and has become my new favorite oatmeal.
http://www.bobsredmill.com/shop/cereals/gluten-free-apple-cinnamon-oatmeal-cup.html

I give this product 9/10.
(Aww, why not 10? Remember, 10 is reserved for that singular and exceptional product. I'm still waiting for a beer made from gluten free grains and a bread that could actually hold a sandwich.)
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here's something new (#002) -- Carrot Puffs

here's something new (#002) -- Carrot Puffs | GlutenFreeScoop | Scoop.it
Puffs
MillerP's insight:
Carrot puffs? Yes, carrot puffs.

I love tater tots. There, I've said it. This unnatural love of tots can probably be traced back to elementary school lunch. To me, a crunchy little tot is a very satisfying comfort food from my childhood. I'm no tot snob. I'm just as satisfied with a tot from the freezer section as I am with some foodie infused reinvention of the classic tot. As long as they're crispy, I'm in.

So, how about dr. Praeger's carrot puffs? They came out nice and crispy. That's a good start. They had a nice crunch to them. The texture was like a standard tot. But the flavor was very "carrot-forward." I wouldn't describe them as tasting like cooked carrots, but maybe more like a steamed carrot. It's hard to put my finger on it exactly. But for my taste, it was too much carrot and not enough potato. What did I think I would get from a product called Carrot Puffs I suppose? I will say that the ingredients list is very short and easy to read, by which I mean there are no chemicals, just real ingredients. And yes, these are Certified GF (also Vegan, non GMO, and Kosher).

A single serving is 13 puffs, and that ain't a lot of puffs. With the box containing three servings, you would have to call these expensive. Without my supermarket receipt at hand, I can only hazard that I paid just under $4 for the box.

And this is where it gets tough: the rating. Because I love tater tots, maybe my expectations are getting in the way. I'm giving these a 6 out of 10, but I think some of you may find these much more satisfying than I did. Don't get me wrong, I'll happily eat the remaining two servings! Maybe they'll grow on me. If so, I'll come back and revise my rating.

Check out some of dr. Praeger's other puffs at:

Let me know if you've tried them and if you liked them.

(I bought this product and was not compensated for this review.)


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here's something new

A new product review segment
MillerP's insight:
I'm starting a new segment here on GlutenFreeScoop called "here's something new." I'll be trying a new gluten free product and giving it a review. These products won't necessarily be new to the world, but new to me at least. I guess I'll start out using a 1-10 scale, with 1 being the worst and 10 being the best. Anything in the range of 1-3 I wouldn't recommend. 4-6 could be fine but maybe I just didn't like it for some reason. 7-9 most people should probably like it and I'd be likely to buy it again. 10 is reserved for something really special.

So, why start this now 8 years into my gluten free diet? Many reasons really. I find myself forgetting if I like certain products, or forgetting entirely certain products I really liked. Also, if I can save someone from spending money on a terrible product, all the better.

Please feel free to suggest items to review!

Thanks for reading. I'll Tweet out these reviews using #NewThingGF.
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What Happens When You Tell People You Can't Eat Gluten - YouTube

Being gluten-free is the coolest thing since sliced bread... oh wait! See more http://www.collegehumor.com LIKE us on: http://www.facebook.com/collegehumor F...
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Madison brewery crafts gluten-free beer

Madison brewery crafts gluten-free beer | GlutenFreeScoop | Scoop.it
Madison brewery crafts gluten-free beer http://t.co/2VWLWS2xWw #thebeernews.com
MillerP's insight:

Easton had been a homebrewer for more than 15 years, but when his wife, Maureen, an avid beer drinker, was diagnosed with celiac disease in 2007, it forced him to stop making beer in his home. In 2010, he began trying to make gluten-free beer. It took him almost two and half years to come up with a recipe that resulted in a good-tasting beer.

“You want to get the right sugar profile so that your yeast is happy in the fermenter and is producing a really good flavor and nice clean taste,” Easton said. “You don’t want that sorghum punch.”

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Non-Gluten proteins identified as targets of immune response to wheat in celiac disease

Researchers at Columbia University Medical Center have found that, in addition to gluten, the immune systems of patients with celiac disease react to specific types of non-gluten protein in wheat. The results were reported online in the Journal of Proteome Research.
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#Gluten-free in France - is it possible?

#Gluten-free in France - is it possible? | GlutenFreeScoop | Scoop.it
Gluten-free in France – is it possible? I was speaking recently with a friend who told me that her niece is celiac, which means her body reacts to gluten, a protein found in wheat, barley and rye. ...
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Celiac Videos, Mouse Model Video | University of Chicago Celiac Disease Center

Celiac Videos, Mouse Model Video | University of Chicago Celiac Disease Center | GlutenFreeScoop | Scoop.it
Watch celiac disease videos originally produced by The University of Chicago Celiac Disease Center.
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Classical symptoms of coeliac disease no longer valid - Health24

Classical symptoms of coeliac disease no longer valid - Health24 | GlutenFreeScoop | Scoop.it
In coeliac disease fewer people are presenting with the classical diarrhoea and more with non-classical or silent presentation, according to a study done in Italy.
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Suffering from coeliac disease? Use #glutenfree on Twitter

Suffering from coeliac disease? Use #glutenfree on Twitter | GlutenFreeScoop | Scoop.it
London, Nov 28: People suffering from gut-related chronic illness are gainfully utilising the micro-blogging site Twitter to locate places where gluten-free food is available, a British researcher has found. Using big data mining techniques, Sam Martin from the Centre for Interdisciplinary Methodolo
MillerP's insight:

But #gf takes up fewer characters!

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Move over potato chips, it's time for cricket Chirps

Move over potato chips, it's time for cricket Chirps | GlutenFreeScoop | Scoop.it
In a bid to make insect foods more palatable to the modern consumer, Six Foods is rolling out a line of high-protein chips that are based on a truly sustainable meat source: Crickets.
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