New life gluten free

 I am sorry that I have not been on for a while, and I am very sad that I can not do this for a while. You see I love helping people that has been my thing for the last nine years. Their has been so many people that I had the honer to get to know to have an ear to listen to their story and help them through it. I never asked for any thing but for what ever reason from time to time some people think I am a threat even though I have not done any thing but help. But this time I have to think of my own family first. You see the recession here has hit me and my family hard. We in fact have lost every thing we had our home, cars, and personal belongings. I am the only one who is working at this time and so I have to do what ever it takes to keep my job. And so because of well lets say complications that I am in I can not have anything to do with gluten free. No teaching classes, running the GIG support group, or just helping any that I meet that is new to gluten free I can not even say in public the G F word or I can loose my job and I am not making it now!! Wow this is so hard because this is what has kept me positive through the many hard time I have been through. So again I am so sorry I can not help you any more. I wish you the best on your journey in the gluten free world. I hope I will be back soon!!
Love you
Pamela

Ingredients To Avoid

 Tonight some to think about like the ingredients to avoid. For ex sample we all know about wheat,barley,rye but think about breading, cereal, couscous, fillers,hydrolyzed protein, graham also wheat has other names like bulgar, dinkel, durham, farro, kamut, spelt, and their is other names so be where. Also look for any thing that has malt and I mean two words not one like malt vinegar, malt flavoring, malt extract. You always need to be on the look out even farina if it is rice farina it is ok just make sure you look. Have a great night!!
Pamela

Why you need a Medical Follow-Up

Hello I know that it has been a week my new job has taken much of my time but it is going well. Tonight the subject is why you may need a medical follow-up and this is why!
After diagnosis, a gastroenterologist will usually defer the follow-up treatment to your family practitioner or internist. However, some prefer to do their own follow-up. Partner with the appropriate doctor on your medical team to achieve and maintain your health. The following tests and practices are commonly used, but ultimately your doctor will determine with you which are appropriate for you and how often they are needed. Post-diagnosis: Establish a baseline for blood levels testing your general health and the levels of commonly malabsorbed nutrients such as: Bone density, blood calcium, iron, folate, B-12, prothrombin time ( vitamin K, blood clotting), liver function, cholesterol, blood count, thyroid function, pancreatic function, hemocult test for blood in stool, flexible sigmoidoscope (every three to five years), colonoscopy (every five to seven years), Celiac antibody tests three to six months after diagnosis. On-going need for repeated testing is an individual medical decision made by the doctor, but you as a patient must assertively work closely with the doctor to assure your own health. Pro-active health practices include gluten-free multivitamin and minerals supplements, annual physicals, vaccinations for flu and pneumonia, monitor cholesterol and body mass index, develop and maintain healthy lifestyle including exercise and a healthy, aggressively-maintained gluten-free diet. Having Celiac disease does not prevent other health problems. But if you do this it will be in your best interests for your health and give you better chances of not having other problems. So some thing to think about. Have a great night.
Pamela

Prevalence of Autoimmune Disorders

 Last week with our group was so good Dr. Karnam  was amazing I learn some thing new every time I here him. The biggest thing for me was that I learned something new about autoimmune disorders. They are all interconnected that is why they treat them the same way with the gluten free diet. Not all of them but I would say many of them. The autoimmune disorders are growing and their are many that have had problems but just do not known that they have a autoimmune problem. They probley go to their doctor and thought of to having some thing else and so they are miss treated, so the problem keeps going and in many cases gets worse and they get other problems because their immune system is week. Any way it was great information so if you think that you may have other disorders get them checked out, see your doctor and talk to him or her and let them know your concerns. The prevalence of celiac disease occurs at higher rates in groups with associated disorders as goes.
 Healthy individuals 1- 133
 First-degree relatives of celiac patients 1- 22
 Second-degree relatives 1- 39
 Type 1 diabetes - 1-23
 Autoimmune liver disease 1- 12
 Irritable bowel syndrome 1- 23
 Osteoporosis 1-39
 Down syndrome 1-11
 Short stature 1-25
 Anemia 1-24
 Arthritis 1-33
 Fatigue 1-34
 Asthma 1-35
 Sjogren's syndrome 1-49
 Constipation 1-31
 Joint pain 1-31
 Prevalence worldwide: 1%
 So some thing to think about! Have a great night.
Pamela

Tomorrow Night A Doctor In The House

A quick reminder that tomorrow night is our support group meeting ( G I G ) Gluten Intolerance Group and it is going to be a good one! Dr. Uma Karnam a gastroenterologist, also know as the gut whisper, practices at the wellness center for gut and liver health at Jordan Valley Medical Center. He will give us the latest research and share his analysis so this will be good. The address for Jordan Valley Medical Center is 3580 west 9000 south, West Jordan, UT 84088. Look for meeting room signage inside the out patient tower which is on the northeast end of the hospital complex. So if you have any questions for a doctor please come this is your chance. By the way I have had this question asked me several times lately about the gluten free diet. This is not a diet to lose weight you can eat just as unhealthy as being on gluten. If you can have gluten don't think that gluten is bad. This  is not the thing that you need to watch it is your carbs that is the thing you need to watch if you are looking to lose weight or to be healthier. So just remember look at what you eat and eat food that is healthy for you your body what it needs. Have a wonderful night hope to see you tomorrow night.
Pamela

Classic Symptoms of Celiac

I know that it has been almost a week sines I have posted. I have started a new job and it is really good and fun one you can say it is up my alley because I am working with the gluten free world. Also a quick reminder that this Thursday at 7:00 pm is our support group at Jordan Valley Hospital with Dr. Karnam M.D. that is a specialized gastroenterology/hepatology to address us so you do not want to miss this.
So tonight questions for you that are not diagnosised but think that you may have an intolerance to gluten so ask yourself this?
Do you have ? Diarrhea, Bloating, Weight loss, Anemia, Chronic fatigue, Weakness, Bone pain, Muscle cramps, and many more symptoms so long I can not list all of them. But this is the most common symptoms that people have. I have found that their are many who try the gluten free diet to see if it will help them feel better and many do. So do not give up if the doctor said that gluten is not your problem. Their are many false negatives so if you try the gluten free diet and it works then go for it. You have the right to feel good!! Have a great night.
Pamela

Tonight Tips & Tricks

 Cross- Contamination Tips

 First of all void any bulk bins why because the risk of cross-contamination is too great. Many stores will save out a portion of a newly-opened product for you before filling a bin, but I say don't go their it is too risky. Only buy products that are sealed by the manufacturer before purchase.

 Cross-contamination at home can occur when storing and preparing your gluten-free foods if you are using food containing gluten for other family members. Any storage, eating, or cooking tool should be thoroughly cleaned and sanitized if it has been used for food containing gluten. Porous surfaces such as cast iron, stoneware, wooden or nonstick-coated cannot be considered safe for gluten-free food if they have ever been used for gluten. Any surface that is damaged by chipping, scratches, etc. and previously used for gluten should not be used for gluten-free food. If possible, store gluten-free food separately from other foods. If not, make sure packages are sealed and stored above gluten containing food in the pantry. Gluten-free food preparation and cooking should be done separately from food containing gluten, just as you would separate raw meat from cooked food. 

 I hope that tonights tips work out fore you or at least gets you thinking about it. Have a great night!!

Pamela

Waffles Tonight

Tonight I made waffles with the new gluten free Bisquick. They came out so good I was surprised at how perfect they were. They came out golden brown and did not stick to my waffle iron witch has been a problem with the gluten free waffles. So tonight I am telling you this product is a good one to have it passed my test. Have a great night. Pamela

Valentines Day and Chocolate

One fun thing that goes with Valentines day is chocolate!! I am what some people call a chocoholic I love any thing chocolate. The good thing about chocolate is that it is good for you yes it really is and this is the reason why. Chocolate has antioxidant potential to its protein content, also it has a unique chemistry that when you eat chocolate it does not raise your cholesterol levels. It is also rich in minerals such as magnesium, copper, potassium and iron. So what this means is you do not have to feel bad by eating chocolate because you need it. For example when I am feeling depressed I crave chocolate the high antioxidant level helps me feel better mentally and my body knows it so it crave it. One thing that is good in general about chocolate is that it is gluten free but always you have to check on the package to see if they use wheat flour in their molds. Most use corn starch also make sure they do not put malt flavoring in it some may but very few. So when you get your heart shape box of chocolates you go right a head and enjoy them. The heart shape cake picture I just posted is the valentine I gave to my husband it is a gluten free black forest cake but I did not make it. The women that  made it has what I call the magic that I do not have but it is amazing you can not tell that it is gluten free. Now it is my family's new favorite cake.So have a happy valentines day!! And enjoy your chocolate!!
Pamela

Diabetes and Celiac.

 Last night was our support group at St. Marks Hospital. Our dietitian Megen gave our presentation on diabetes and celiac. How to count carbohydrates and what they are, what food they are in, and how many servings you can have. It was very good information. A new world to me that I did not know and their was allot of it. So I will give you just a portion of it this time.
1. Which food have carbohydrates, Breads, crackers, and cereals, pasta, rice, and grains.
Also starchy vegetables, such as potatoes, corn, and peas. Beans, and legumes, milk, soy milk, yogurt, fruit and fruit juices, sweets, such as cake, cookies, ice cream, jam, and jelly.
Carbohydrates. are in more then what you think Counting carbohydrate servings may help you to control your blood glucose level so you feel better. In diabetes meal planning 1 serving of a food with carbohydrate has about 15 grams of carbohydrate. So in a nut shell for many adults, eating 3 to 5 servings of carbohydrate foods at each meal and 1 to 2 carbohydrate servings for each snack works well. I know their is so much more but I will have to give it at a latter time so stay tune. Next month we have a GI doctor coming to Jordan Vally Hospital on March 3, 2011 at 7:00 pm it will be another real good meeting. Have a good night.
Pamela

Tax Deductions for Gluten-Free!!

I have to first say sorry that it has been 5 days since my last post. I have been under the weather like way down so now that it is over I am back!! One thing that is a big advantage to us celiacs is tax deduction yes it is true and this is why. People with celiac disease on a medically prescribed gluten free diet, you may be able to deduct some of your costs for GF food. Also education and other resources necessary to maintain the diet, lifestyle, as a medical deduction on your taxes. Some things you need to know
1. Have available a letter from your doctor that states you have been diagnosed with celiac disease and must adhere to a strict gluten free diet for life as treatment for the disease. Without a medical diagnosis you may not be able to claim the GF diet as a medical expense.
2. You can claim only the difference between a similar wheat based product and the gluten free product. For example, if wheat flour costs $ 3 per 5lb, and rice flour is $ 5 per 5lbs, the difference of $ 2 is tax deductible.
3. You may also claim mileage expense for the extra trip to the health-food store and shipping costs for mail orderer cookbooks, and a portion of the cost to attend educational programs on managing your disease.
4. Specialty items, such as xanthan gum used in gluten free home baked goods is not an item normally purchased for home baking and so the total cost of it can be claimed.
5. Keep your receipts as documentation. It is important to add to your documentation a list of similar products that contain wheat and the cost of those items. Keep with your records to document how arrived at the difference in costs.
6. Of course, your total medical expenses, including those for your GF foods, must meet the percentage of income guidelines according to the IRS rules order to be able to deduct your GF foods.
 I know it may seem like to much work but it is not really and be leave me you will reach your percentage amount. We all know this is not a cheep diet.
 If the IRS should question your ability to take these deductions. you may want to give the IRS representative the following citations that IRS has ruled that the deduction can be taken.
. RevenueRuling 55-261, . Cohen 38TC 387, . RevenueRuling 76-80, 67 TC 481, . FlemmingTC MEMO 1980 583, . Van Kalb TC MEMO 1978 366.

I hope this information will help you out on your taxes. Also just a reminder our support group meets this Tuesday February 8th at St. Marks hospital at 7:00 pm please come we would love to have you there. Have a great night.
Pamela

For your information what is coming up!

The up coming support group at St. Marks hospital February 8 at 7:00 pm . We are having our dietitian will be doing a presentation on doing the gluten free diet right the healthy way and also doing the diet with diabetes. The reason we are doing this is because diabetes and celiac are on the same gene strand meaning if you have celiac you have a high chance of getting ether type 1 or type 2 diabetes. Now if you just have diabetes but not celiac you may not have the gene for celiac. I know it is confusing but that is how it is. I am sorry to say most people with celiac do have diabetes but it is very workable know matter what you do it will be OK. So remember next Tuesday February 8th at 7:00 pm. I will of course be there if you have any questions feel free to ask me so I can help you with what you need or you can ask the dietitian also. This is free and we are with GIG a national support group. Have a great night.
Pamela

Grocery shopping the easy gluten free way!!

Many times when we start a new diet it is not as overwhelming as the gluten free diet. So here is a simple way to do this. The first thing is do not get overwhelmed or what I mean is think of what you can have and not what you can't have. This will keep you positive so you will think more clearly. Their is so many thing you can get at any grocery store. The awareness of the gluten free diet is becoming well known. That means that many of  the grocery stores do have gluten free items like, pasta, cookies, cake mixes, breads and many frozen items too. Just look for it! Just last week I was shopping at Smiths grocery store and I always check out there clearance items at the back of the store in odd places I do have to say. But I find many times gluten free items. Last week I got a whole case of the new gluten free Bisquick by Betty Crocker for $ 1.99 a box and it was not expired. Talk about a great deal. Also many time I get Pamela's cookies or cookies from Glutino, Kinnikinnick or even Ener-G products. Also there is all kinds of mixes and so on. I love to get a great deal on gluten free stuff because it is so expensive. So in short think of what you can have and be positive just look around, take your time you will be surprised at what you will find. Have a great night. Pamela
 

Tonight tips on dining out!

When we are new to this diet most people wonder if they can still eat out? The answer to that is yes. Here is what you do.
1. Do not be afraid to speak up and ask for a gluten free menu.
2.Explain your needs fully and if you feel that they do not under stand you ask for the kitchen manager or head chef.
3. Do not be afraid to bring your own salad dressing, bread or rolls, or crackers. No one will care and it takes the pressure off of the restaurant people to make sure that every thing is OK and not cross-contaminated with gluten. Remember they want your money and for you to come back again and have a good experience.
Their is so many places to eat out and most of them have a gluten free menu. Every one is getting on board and  it is becoming big and that is good for you. From fast food restaurants like McDonald's to fine dining restaurants. You will not be alone. Be leave it or not I have found that Italian restaurants have the biggest menu options than any other type of restaurants. So go out enjoy, try some thing new and think positive it will be OK. Remember also that know matter if you eat out or in you always have a chance of getting cross-contamination that is a part of life with this diet. Eat to live, rather than live to eat. Take the chance!! Have a great night. Pamela

How to start a teenager on a gluten free diet!

I know that when you look at the gluten free diet at first you may think that no way I can not do that! Thinking that this diet is the death of me I have to eat to live and I will never enjoy food again. My girl Lexi at the time was 16 and knew she needed to do the gluten free diet but did not want to give up the gluten. Of course she was always sick with tummy pain and acid reflex and had no energy and very grumpy. But to her it looked like she would never be normal and do normal things like going out to eat on a date. I knew that I had to help her to see that she would feel better and be happier if she would just try it. So one day when she was sick and in pain I gave her a challenge to give me one week of a gluten free diet. I told her I would cook all the things that she liked, pizza, brownies ,pasta, and I even made her a marble cheesecake her favorite. It only took three days she could see that it was not so bad and she felt really good and had more energy. She even went out on a date and it was not a problem at all. Most eating places have a gluten free menu and it was no big deal. So just give it a try. Needless to say she never cheats because it is not worth it. I just had to take little steps with her and let her do the rest. I told her that life is to short to feel not good all the time. This is her time to learn and make choices that will affect the rest of her life and this time will go fast! She is now in her second year in collage and lives with room mates doing great and even cooking gluten free. She has even educated her friends on her diet. So she has no problems everyone understands why she has to be gluten free. Just remember little steps and their will be a time that you can go for it to help them get started. Have a good night.
Pamela

Here is some more help for you!

Books are a good way to learn and get started. Here is some of my suggestions.

Why you need protein!!

Protein is very important and your body will tell you when you need it. Before you were on the gluten free diet your body was starving and you just did not know it. You were lacking protein and fiber because you could not feed your body cell through the normal way. That is your intestines for what ever reason that you have to be eating gluten free. When you do the diet right your body needs to get back to a healthy state meaning it starts with your blood since that is how your body feeds the cells throughout your body. So you will crave protein so listen to your body!! Eat more eggs, peanut butter,or any thing that you like that has high protein. My husband has on him always protein bars so when he needs it he has it. How he can tell when he needs it is he gets light headed, shaky, and not feel good at all and it comes on quick! It takes 20 minutes after he eats his protein bar to feel good again. So remember protein every day will do your body good. Have a great night.
Pamela

Something to think about

This is the time of year that we start to think about what we want to accomplish in the up coming year. One thing that many think about is 72 hour kits and food storage. I would say that this is number one from what I here. I can help you with that. I have a great program I just don't have enough space or time to put it in my blog. So if you are interested in this please contact me. Leave me a comment on my blog along with your contact number and I will get back to you. I will not give out or post any of your information it will be just between you and me. I am a consultant on gluten free and I have been doing this for years. I am also a co-founder of the support group GIG at St. Marks hospital in Salt Lake City Utah.We have a very large group and our numbers go up every month. I also teach gluten free cooking classes and have been  for seven years. I have been their! When I started doing the gluten free thing it was in the dark ages I call it. There was nothing out there and that was in January 2002. I think I did every thing the hard way and I would not want any one to go through what I went through. That is why I do what I do. So let me help you!
Pamela

A quick review

I think it is good to review this subject on Carmel color, vinegar, and modified food starch. I get this question asked many times. So here it is. Carmel color is OK in less after it on the label it says from wheat. Most of the time it comes from corn. Vinegar, all vinegar is OK except for malt vinegar it is processed different and it is the only one processed that way. Modified food starch is OK in less behind it says from wheat. Wheat is one of the top food that people are intolerant of and it has to be stated on the label if it is in it. On the other hand barley they do not have to state. Their is only one other name that barley is under and that is malt. So any thing that has malt with it and it is two words is not OK . What I mean is it has to be also two words not one. For example malt flavoring, malt extract, malt vinegar, malt syrup, malted milk. If it is one word with malt in it it is some thing different like maltodextrin. This is OK it comes from corn, potato, and rice. So just remember one word OK, two words, no way! Simple to remember. If you have any questions please let me know. Have a great day.
Pamela

Tonight a recipe Hello Dollys

 1/2 cup ( 1 stick ) margarine
1 cup crushed GF cereal or cookies or even pie crust cooked
1 cup shredded sweetened coconut
6 oz ( 1/2 package ) chocolate chips
6 oz ( 1/2 package ) butterscotch chips
1 can sweetened condensed milk
1 cup chopped nuts

Preheat oven to 325
 In a 9" x 13" pan, melt the margarine. Add in cereal, cookie, or what you want to use and press in bottom to form crust or bottom layer. Add in layers the rest of the ingredients in the order listed. Bake for 30 minutes. When cool, cut in 1- to 11/2- inch squares. Makes 41/2 to 5 dozen cookies.

This is a very simple and good. This is for you Cindy good luck!!
Pamela

What is xanthan gum?

 I know that every one wonders why do we have to use xantan gum in all our baking. Here is the reason. Xantan gum is your binder in simple form. What it is made from? When the tiny microorganism called Xanthomonas Campestris is allowed to grow under the right conditions, it builds a protective covering around itself, a cell coat that possesses very special properties. If the organism is grown in a laboratory, large amounts of this cell coat can be removed by a chemical process ,dried, and milled to form a powder called Xanthan gum. The cell coat of the organism is somewhat similar to the protective shell surrounding a peanut. Both are polysaccharides, which means that they are long chains of simple sugars linked together. But they are joined by links that the human intestine cannot split apart. This means that they are not readily absorbed and that very few of the sugar units can be used by our cells for energy. Thus, the caloric value of xanthan gum is very low. It provides only 0.5 kcal per gram, one eighth of the amount provided by sugars that our bodies can fully utilize. Each tablespoon contains about eight calories. OK that is allot to say in big words so if you look at the ingredients on what you have all ready  precooked ready to eat. You will see that xantan gum is in it. It is commonly used in cakes, breads, baked goods, sauces,and even soups. Amazing what this expensive powder can do. I hope that this will help you see why we have to use xantan gum. have a great night.
Pamela