It’s the last day of my giveaway of amazing products from gfJules! You can enter until 11:59 p.m. CST tonight on the giveaway post (click here for post – scroll down for giveaway). Good luck!
If you have been following along my blog for awhile, you know I love the line of gluten free cereals from Attune Foods. Non-GMO, whole grain, gluten free and delicious? Yep, sign me up! And while the cereals are wonderful in the standard cereal bowl for my morning starter, but they are so versatile in cooking savory things, too. I use Erewhon Crispy Brown Rice Cereal as a panko bread crumb replacement on Chicken Confetti Bites and Erewhon Cornflakes add the perfect crunch to Dairy Free Buffalo Chicken Bites. When Attune came out with a line of cereals using some of my favorite gluten free super grains, I just had to try them.
Toss a handful of Buckwheat and Hemp Cereal on dairy free coconut yogurt, add a few blackberries, and you have an amazing breakfast. My kids like adding dried fruit and almond milk to the Quinoa and Chia Cereal to start their day. Though, honestly, I have to say I often just eat it straight from the box by the handful for a quick snack. The whole grains keep me full and my tummy satisfied, and while the toasted crunch satisfies my tastebuds. Yum!
I was thrilled to be asked to contribute a recipe using Attune’s Supergrain Cereals for their Supergrain Dessert E-Book from Attune Foods. I use the delicious crunch of Quinoa and Chia Cereal to make the crust of this Gluten Free Dairy Free Chocolate Peanut Butter Refrigerator Pie. If you don’t eat nuts, their are instructions in the recipe for replacing the peanut butter, and the recipe does not contain eggs.
Visit Attune Foods to download your FREE copy of the Supergrain Dessert e-book.
In addition to my Gluten & Dairy Free Chocolate Peanut Butter Refrigerator Pie, you’ll have access to four other amazing dessert recipes by some very talented bloggers with beautiful photos of each recipe, too! There is pumpkin, coconut, cranberries, apples, and ginger. Yep, pretty much everything you’ll want on your holiday table, all without gluten and other allergens. Download the FREE e-book and get baking! Save me a slice, please. 🙂
I am sharing a fun and EASY summertime treat at The Balanced Platter today, Coconut Water and Fruit Popsicles. Enjoy!
I am not sure who know this, but having a successful and food-safe week at Girl Scout Camp was the push for me to start my blog over seven years ago. Camping is near and dear to my family’s heart and all my kids go to camp every year. I even have an entire category devoted to camping food on my blog. Who doesn’t like a good S’more? Gluten and dairy free, of course! 🙂
I am so excited to participate in The Great Gluten Free Campout! Four bloggers over the next four weeks will be partnering to bring you a full range of recipes: Breakfasts, Desserts, Sides and Snacks, and Campfire Classics. Each blogger will be hosting a category. This week I will be hosting Breakfast.
Breakfast and dinner are usually …
Just a quick one today… Here is a great list from GFCF Diet of gluten free dairy free candy for when you are sorting out the candy loot tonight. Our family always has had a policy of sorting and trading out candy that isn’t safe. My kids aren’t crazy candy hounds, BUT they like knowing they have their own candy stash even if it means I end up throwing most of it away when the next seasons candy arrives- LOL! I like knowing it is safe, even if it isn’t the healthiest. Everything in moderation, even moderation, right?
Shared via AddThis
Mayo Clinic study finds celiac disease 4 times more common than in 1950s
Undiagnosed celiac disease associated with nearly quadrupled mortality
ROCHESTER, Minn. — Celiac disease, (http://www.mayoclinic.org/celiac-disease/) an immune system reaction to gluten in the diet, is over four times more common today than it was 50 years ago, according to findings of a Mayo Clinic study published this month in the journal Gastroenterology (http://www.gastrojournal.org/).
The study also found that subjects who did not know they had celiac disease were nearly four times more likely than celiac-free subjects to have died during the 45 years of follow-up.
“Celiac disease has become much more common in the last 50 years, and we don’t know why,” says Joseph Murray, M.D., (http://www.mayoclinic.org/bio/13032852.html) the Mayo Clinic gastroenterologist who led the study. “It now affects about one in a hundred people. We also have shown that undiagnosed or ‘silent’ celiac disease may have a significant impact on survival. The increasing prevalence, combined with the mortality impact, suggests celiac disease could be a significant public health issue.”
In patients with celiac disease, the presence of a protein called gluten from wheat, barley or rye triggers an immune system attack, damaging the villi in the small intestine. Villi are fingerlike projections that increase the intestine’s surface area for nutrient absorption. Celiac disease symptoms may include diarrhea, abdominal discomfort, weight loss, anemia, unexplained infertility, loss of teeth or even premature or severe osteoporosis.
The Mayo Clinic research team tested blood samples gathered at Warren Air Force Base (AFB) in Wyoming between 1948 and 1954 for the antibody that people with celiac disease produce in reaction to gluten. They compared those blood test results with those from two recently collected sets from Olmsted County, Minn. One matched the ages of those from the 1948� testing at the time of the blood draw, and the other matched their birth years. Researchers found that young people today are 4.5 times more likely to have celiac disease than young people were in the 1950s, while those whose birth years matched the Warren AFB participants were four times more likely to have celiac disease.
“Celiac disease is unusual, but it’s no longer rare,” says Dr. Murray. “Something has changed in our environment to make it much more common. Until recently, the standard approach to finding celiac disease has been to wait for people to complain of symptoms and to come to the doctor for investigation. This study suggests that we may need to consider looking for celiac disease in the general population, more like we do in testing for cholesterol or blood pressure.”
Dr. Murray says the study findings highlight the need for increased awareness of celiac disease, both among physicians and patients. “Part of the problem is that celiac disease symptoms are variable and can be mistaken for other diseases that are more common, such as irritable bowel syndrome,” he says. “Some studies have suggested that for every person who has been diagnosed with celiac disease, there are likely 30 who have it but are not diagnosed. And given the nearly quadrupled mortality risk for silent celiac disease we have shown in our study, getting more patients and health professionals to consider the possibility of celiac disease is important.”
In addition to Dr. Murray, authors of the study, which was conducted in collaboration with the University of Minnesota Medical School and the Medical Follow-Up Agency, Washington, D.C., include Alberto Rubio Tapia, M.D.; Robert Kyle, M.D.; Edward Kaplan, M.D.; Dwight Johnson; William Page, Ph.D.; Frederick Erdtmann, M.D.; Tricia Brantner; W. Ray Kim, M.D.; Tara Phelps; Brian Lahr; Alan Zinsmeister, Ph.D.; and L. Joseph Melton III, M.D.
About Mayo Clinic
Mayo Clinic is the first and largest integrated, not-for-profit group practice in the world. Doctors from every medical specialty work together to care for patients, joined by common systems and a philosophy of “the needs of the patient come first.” More than 3,300 physicians, scientists and researchers and 46,000 allied health staff work at Mayo Clinic, which has sites in Rochester, Minn., Jacksonville, Fla., and Scottsdale/Phoenix, Ariz. Collectively, the three locations treat more than half a million people each year. To obtain the latest news releases from Mayo Clinic, go to www.mayoclinic.org/news. For information about research and education, visit www.mayo.edu. MayoClinic.com (www.mayoclinic.com) is available as a resource for your health stories.
Edit 1-19-09: TACA has changed the original 10 week to GFCF article. For the old article information see the article by Mary Romaniec (I think this is more detailed then the newer 10 week list).
TACA 10 Weeks to the GFCF Diet: TACA (Talk About Curing Autism) has a link for how to ease into the GFCF diet over a ten week period for those kids and families who need to take a more gradual start to the GFCF diet. It is spread out over 10 weeks. Thank you, guys, for setting this up! I know so many families have had great success and less frustration going this route.