Posts Tagged ‘Gluten’

Is a Celiac coming for Dinner? Some helpful tips for the busy host.

April 29th, 2010 by Caryn Talty | 1,182 views | Comments1 Comment »
author: Brenton Nicholls | sxc.hu

author: Brenton Nicholls | sxc.hu

I get a lot of emails these days from folks who are not diagnosed with Celiac but want to make food for their recently diagnosed loved one at an upcoming family party or special event. Many look for recipes such as the ones listed here at healthy-family.org.

I understand the need to make the gluten intolerant guest feel a part of things, as food is a natural way to bring folks together at holiday times and at parties.  But it’s not practical, and no matter how good your intentions are, if you do not know the specific risks and pitfalls it can be dangerous for your visitor to eat what you’re serving. …read the rest of this entry »

Thrive Allergy Expo at McCormick Place in Chicago

April 11th, 2009 by Caryn Talty | 643 views | Comments1 Comment »

Thrive Allergy Expo

This is the first ever comprehensive consumer expo for food avoiders from all walks of life. Experts on food allergies, respiratory and asthmatic issues, dermatological issues, and celiac/gluten intolerance will be available to showcase their wares and their expertise at McCormick Place in Chicago April 18-19, 2009.

Thrive organizers state: “If you suffer from any type of allergy, asthma, or gluten intolerance and Celiac disease, Thrive Expo has brought together the best physicians, authors, experts, companies, cooks, chefs, and non-profits to offer you the latest information, fun demos, and tasty samples in a fun family atmosphere for everyone to enjoy.”

Tickets cost $10 for a one day pass and $15 for a two day pass. Kids 12 and under are free. Speakers are scheduled from 9:30 a.m. to 3:30 p.m. For more information visit: Thrive Allergy Expo.

Non-Dairy Crockpot Rice Pudding

January 14th, 2009 by Caryn Talty | 2,247 views | Comments2 Comments »

rice puddingMy mother-in-law made my kids rice pudding while we were visiting them. She has a knack for making the perfect rice pudding. She diligently stands over the pot and makes sure it doesn’t stick or burn. She cooks it a long time too. At her house it was made with goat milk, but I just can’t savor the taste of goat milk pudding, so I often ate only a few bites. But the kids loved it.

On the day we left she armed me with four bags of pudding rice, the really small, fine beads of rounded pearl rice that make a nice thick pudding. So I got busy experimenting and came up with a recipe that is easy and tasty. …read the rest of this entry »

Free Celiac Screening at University of Chicago 2008

August 23rd, 2008 by Caryn Talty | 285 views | CommentsBe the first to comment on this article! »

Celiac Ribbon The next Annual Blood Screening at the University of Chicago Celiac Disease Center will take place on Saturday, October 18.  If you or a loved one suspects you may have this disease and you are in the Chicago area, call to make a reservation at: 773-702-7593. The center typically screens up to 400 people each year and uses the most reliable testing available to detect Celiac Disease.

PRE-REGISTRATION is required and begins August 15th. Participants must be on a gluten diet prior to testing.

…read the rest of this entry »

Pure Decadence Coconut Milk Ice Cream

July 27th, 2008 by Elaine Luther | 2,178 views | Comments1 Comment »

Pure Decadence Coconut Milk Ice Cream

When I heard there was a new choice in frozen treats for those of us who don’t eat/drink dairy products, boy was I excited. After all, this is National Ice Cream Month. I already make my own coconut milk frozen yogurt, but to be able to purchase already made coconut milk ice cream is a terrific option, and it’s even made with an alternative sugar — agave nectar. Pure Decadence is not rich — a characteristic you’ll either find “light and refreshing” or you may wish it were richer and creamier.

Our family celebrated National Ice Cream day by running a mini taste test on the new line of Pure Decadence non-dairy coconut ice creams. We looked at four flavors over two days: Coconut, Cookie Dough, Vanilla, and Chocolate. If you haven’t yet tried this brand, you may want to, it is a good alternative to soy and rice creams. …read the rest of this entry »

Dr. Rodney Ford Explains how Gluten can Make You Sick

February 3rd, 2008 by Caryn Talty | 1,212 views | Comments1 Comment »

Dr. Rodney Ford, a pediatric gastroenterologist from Christ Church New Zealand, has launched two public service videos that explain very simply how Gluten can affect the brain and the gut. Dr. Ford is the author of several books about what he has termed, “the gluten syndrome”. Dr. Ford urges people who suffer from reoccurring bouts of illness yet test negative for celiac disease to go ahead and try the gluten free diet anyway. The first video is geared toward children and adults alike and makes a very understandable and simple explanation of how gut and brain symptoms are connected in the person who suffers from gluten intolerance, or the gluten syndrome. …read the rest of this entry »

Gluten and Corn-Free Getting Started Guide

November 30th, 2007 by Caryn Talty | 3,378 views | Comments1 Comment »

Gluten-free Corn-free

Gluten is the term we use to describe the mixture of proteins, including gliadins, that are found in wheat grains, barley, and rye. Gluten, quite simply, means ‘glue’. And the term is appropriate because it is that glue-like quality found in these grains that make them ideal ingredients in our baked and prepackaged goods. The sticky quality of gluten has given it value in non-edible markets such as the production of paper and fabric glue. It is also used as cattle feed and as an initial ingredient in the manufacturing process of monosodium glutamate (MSG).

Most of us have a remote understanding of celiac’s disease, the seemingly rare autoimmune disorder of the small intestine that causes damage to the intestinal villi, thus triggering a whole host of health problems, nutritional deficiencies, and possible colon cancer if left untreated. …read the rest of this entry »