April 17th and 18th – The Wyndham Hotel, Lisle, Illinois

Some of the events to look forward are two days of GF cooking demonstrations by acclaimed authors, chefs, and nutritionists; printed recipes for you to refer; and learning how to prepare each dish (with taste-testing, too!). Admission to the vendor fair is included in your Expo registration, and Gourmet Gluten Free lunch is provided as well as a gift bag of gluten-free goodies.

To find out more and sign up, check out the link below!  For questions, contact Jen Cafferty at jen@gfreelife.com or 847-217-1317.   Some tables are still available for vendors if you’d like to sample or sell your products. http://gfreelife.com

Tina Turbin

Author Marlisa Brown has a wealth of education and experience which she brings to her latest book, Gluten-Free Hassle Free.
This book is most definitely written in an easy-to-understand, worry-free, and practical manner, with the newly-diagnosed reader in mind, not leaving any leaf unturned. Any newly-diagnosed celiac or “non-celiac gluten intolerant” will feel well-informed.
Marlisa ensured she cleared up some of the most common areas of misunderstanding many people have such as testing, being diagnosed, the diet, nutrition, and nutrients. She covers why one can have symptoms and still negative celiac test results and what to do.
Each section is practical and easy to follow. With topics such as shopping, fast food, delis, restaurants, stocking a GF kitchen, social events, and dining cards in fourteen languages, and much more. Any reader can quickly refer to a particular section and immediately improve one’s life with ease.
Marlisa pays careful attention to focus on the things and foods any celiac or non-celiac gluten-intolerant can enjoy while offering over 100 delicious recipes, the cranberry quinoa salad being one of my favorites.
Marlisa speaks from over 30 years of experience—a compassionate registered dietitian, chef, and president and owner of Total Wellness, a nutritional consulting company offering service in her usual simple-to-understand, helpful and always easy-to-apply manner.
This resource guide is given a thumbs up and is HIGHLY recommended me.
Tina Turbin

After struggling for over 40 years with chronic migraines, IBS, Muscle and joint pain, fatigue, brain fog, asthma and a slew of other ailments and frustrations I decided to take a closer look at the cause rather than obsessing on the symptoms. I was tired of relying on doctors to give me answers and tired of the medications that only gave me side affects and little relief.

I had been committed to health and fitness for over 20 years, losing close to 50 pounds and 5 dress sizes, however I still had all the chronic conditions that played havoc in my life. I realized there was a key element missing and soon found out it was my reaction to gluten and dairy. I didn’t know enough about food intolerance or allergies or at least put the two together. I never believed food could have such a serious impact on overall health let alone be the direct cause of my diseases. With what I know today I’m surprised my doctor didn’t put the connection together when he diagnosed me with Sjögren’s Syndrome (autoimmune disease). Sjögren’s is one of the symptoms of Celiac disease amongst a long list including:

• Fatigue

• Addison’s disease (hormonal disorder)
• Gastrointestinal distress (gas, bloating, diarrhea, constipation, vomiting, reflux)
• Headaches (including migraines)
• Infertility
• Mouth sores
• Weight loss/gain
• Inability to concentrate
• Moodiness/depression
• Amenorrhea/delayed menarche (menstrual cycles)
• Bone/joint/muscle pain
• Dental enamel hypoplasia (dental enamel defect)
• Short stature
• Seizures
• Tingling numbness in the legs.

Nutrition was the key to my healing process. By making the appropriate diet changes – (gluten and dairy free), I’ve managed to eliminate my migraines, IBS………etc., etc., meaning I reduced the inflammation in my body caused by gluten and dairy. I’ve also kept the Sjögren’s Syndrome under control. Even better, I have eliminated all medications and use food and natural remedies for nutrition and overall health.

I became a clinical nutritionist and started Karmic Health because I am so thrilled to be able to help others with my experience, education and passion in the field of nutrition and functional medicine. In the next issue I will get into the details of why it’s so important to understand gluten and how it has changed over the past 50 years; how it relates to many diseases. I’ll also explain wheat allergy verses intolerance and leaky gut; and of course the most extreme case – Celiac disease.

Sandi is the founder of Karmic Health; specializing in nutrition related to disease where a gluten and casein (dairy) free lifestyle is crucial. Sandi works with celiac disease, autism and all auto immune disorders. Sandi graduated from The Natural Healing Institute in Encinitas CA., with a degree in Clinical Nutrition and is continuing her studies in Clinical Herbology. She has hands on experience and a true understanding of many health issues and has dedicated her life in helping others reach their optimal health.

Sandi has created her own healthy snack Karmic Krunch which she sells on her site. Sandi shared this with me. “ Before I created Karmic Krunch I did my homework. I found most gluten free foods were not all that healthy. I wanted to make something taste like a treat but as a nutritionist I was focused on making it as healthy and nutrition dense as possible without preservatives and without compromising on taste or quality. I also took several food allergies into consideration: gluten, dairy, casein, soy, peanuts and sugar. I came up with Karmic Krunch and I believe I have the perfect formula!”

Please sign up on the right hand column of every page to receive  my blog posts so you never miss a great one, or check back every 2nd of the month for another story or informative information from nutritionist, Sandi Star, CCN.

www.karmic-health.com or contact Sandi Star at 760.685.3154

© Copyright Karmic Health 2010

Thank you Sandi!

Tina Turbin

We can all get quite tired of the basic egg recipes, pancakes and maybe some gluten-free toast for breakfast. Look no further. Lisa Bishop has authored an entire book devoted to not only gluten-free breakfast but the added step of a grain-free breakfast.
Many recipes are simply coconut flour, flax, or neither, or offer unusual ways to play with vegetables to make for example fake fried potatoes—with no potatoes!
This book is a real solution to the problems many grain-free dieters face. The difficulties of making crispy waffles, creamy cereals, or softy pillowy pancakes are all resolved.
Delicious breakfasts are at your fingertips with each presentation unlike the other. This book truly presents variety in every sense of the word.
Start your day out right—enjoy a home-cooked grain-free meal in Fun & Fabulous Grain-Free Breakfast Recipes.
This cookbook is given a thumbs up and is HIGHLY recommended by me.
Tina Turbin
www.glutenfreehelp.info

They tell me the Sunshine Burger is one of the only companies that offers a gluten-free, soy-free, vegan and
USDA certified organic veggie burger. Only organic whole food ingredients are used, such as raw ground sunflower kernels, brown rice, fresh carrots, herbs and sea salt, all of which (the company is proud to say) consumers can pronounce. Yay!

They went on to share that Organic Sunshine Burgers come in several flavors: Garden Herb, Barbecue, South West, Breakfast and Falafel. All Sunshine Burgers are fully cooked and browned in the oven and come frozen to preserve freshness.  Sound easy to me!

You can find these burgers at Whole Foods as well as in many other health food stores and co-ops across the country. They have been busy getting their products out for us consumers.

For more information or recipe ideas, please check out    www.sunshineburger.com

Tina Turbin

With over 10 years in this field, working in his clinic and testing thousands of patients, Dr. Wangen speaks from a position of experience and immense respect for others working in this field as well. He recognizes the need for increased awareness, teamwork, and sharing knowledge.

This incredible book has a significant amount of independent research (cited in the bibliography), shared where applicable to assist the reader with greater understanding and shedding new light on areas possibly unknown.
Conveying a full grasp of the history of wheat and clearing up any confusions regarding wheat, gluten, gliadin, and gluten allergies and intolerances, Healthier Without Wheat then covers the multitude of problems and symptoms in infants, children and adults, all conveyed in clear, concise verbiage, unlike the manner in which many doctors convey knowledge. While this book covers a broad range of topics, each and every one of these operative points is well-written with the readers’ understanding and ability to apply the knowledge in mind.

My highest respect goes to Dr. Wangen for his straightforward approach to clarifying the test available for determining celiac disease as well as the testing for non-celiac forms of gluten intolerance.

In the end, anyone reading this book will have a full understanding of how wheat can affect one’s life and will be able to determine if what is indeed affecting one’s or a loved one’s health and then how to go about addressing it if this is indeed the case. An excellent handbook—buy it, share it, and learn from Dr. Wangen.

Dr. Wangen is also the author of The Irritable Bowel Syndrome Solution and founder of the IBS Treatment Center.

This resource book is given a thumbs up and is very HIGHLY recommended by me to have in every house-hold.

Tina Turbin

This is a new one for me. I am constantly learning but this I feel we all need to be aware of. With upwards of 4,000,000 Americans suffering from Sjögren’s syndrome, it is one of the most prevalent autoimmune disorders. Nine out of 10 patients are women. With that said, please read on:

Here are some of the connections between Celiac and Sjögren’s :

• Celiac disease and Sjögren’s syndrome have an autoimmune background and a close association.
• In one study, the prevalence of celiac disease amongst patients with Sjögren’s syndrome has been found to be in the range of 4.5% and 15%.
• According to Patinen et al., the co-occurrence of celiac disease and Sjögren’s syndrome should be recognized because of its effects on dental and oral mucosal health. In their 1994 study, they suggested that a gluten-free diet treatment might alleviate autoimmune inflammation.
• On the basis of these findings, Szodoray  recommends screening and follow-ups , and regular gastrointestinal care of Sjögren’s syndrome patients to help identify celiac disease cases as well as help to avoid severe malnutrition and intestinal malignancies.

The symptoms are dry eyes and dry mouth, Sjögren’s may also cause dysfunction of other organs such as the kidneys, gastrointestinal system, blood vessels, lungs, liver, pancreas, and the central nervous system. People can experience extreme fatigue and joint pain and have a higher risk of developing lymphoma.

About half of the time Sjögren’s syndrome occurs alone, and the other half it occurs in the presence of another autoimmune connective tissue disease.When Sjögren’s occurs alone, it is referred to as “Primary Sjögren’s.” When it occurs with another connective tissue disease, it is referred to as “Secondary Sjögren’s.” 

All instances of Sjögren’s syndrome are systemic, affecting the entire body. Symptoms may remain steady, worsen, or, uncommonly, go into remission.

Since symptoms of Sjögren’s syndrome mimic other conditions and diseases, Sjögren’s can often be overlooked or misdiagnosed. On average, it takes nearly seven years to receive a diagnosis of Sjögren’s syndrome. Wow, so similar Celiac disease!

Since the disease was first identified in 1933 by Dr. Henrik Sjögren, it has been proven to affect virtually every racial and ethnic group. General awareness about Sjögren’s syndrome is still lacking and increased professional awareness is needed to help expedite new diagnoses and treatment options. Again very similar to our Celiac disease needs in this country.

Please share your experiences with this autoimmune disease as wel as celiac, please.

Tina Turbin

Uli Mana is a successful company with nothing but positive energy in every handmade product, founded by single mom Theresa Green. My L.A. and Florida gluten-free test group and I had the wonderful opportunity to test these delectable little morsels of yum. Each and every product has the capability to tease one’s taste buds and offers a smooth taste. They are a delicious treat for anyone needing a gluten-free chocolate fix. Who doesn’t have one of those cravings now and then, especially us women! Sorry men, I don’t mean to leave you out of this but there are just those times of the month- “Hey honey, don’t you dare touch MY Uli Mana.”

Not to side track you, but take a peek at the video review of their company.

Theresa Green started her career with Nirvana Manna (renamed later Maca Manna) after expected success with a home recipe passed to a friend at the Natural Foods Expo 2005. Word spread, and she could only grow and expand to incorporating UliMana. Her made-up name is semi-Huna—a Polynesian and Hawaiian science practiced by the aboriginals of those regions. It means asking the goddess Uli, the “Goddess of Serenity,” for the blessings of life force, energy, and vibrant health—“mana.”

All the chocolates used are raw as well as all of her ingredients, offering the raw food community the opportunity to take advantage of the many health benefits of raw chocolate, which reduces blood pressure, contains antioxidants, relaxes muscles (due to the mineral content), and increases insulin activity.

Theresa’s initial products were all sweetened with raw honey, and she featured many Cacao mixes. Two years ago she developed new products as a result of introducing agave into her test kitchen. The result was new versions of truffles, such as Goji Cherry Truffles, Dark Cacao Truffles, and her to-die-for Truffle Butter.

The new truffles were an immediate hit. As Theresa explains, they were an “eat-now” food and did not require any mixing or processing by the consumer except the process of hand-to-the-mouth-and-enjoy. Sales soared.

The  manufacturing facility is generously supplied by Blue Ridge Food Ventures, founded by Advantage West, funded by the State of North Carolina to help business. She has access to storage space, a loading dock, shipping and receiving, and even legal and accounting advice. She credits much of her ease in the business’s evolution to the opportunities her state offers through this facility, stating she’s never needed to take out a loan or sell shares of the business.

With the incorporation of UliMana strategically placed on a positive astrological day, Theresa continues to hire only positive people with positive energy, and all products continue to be raw and made by hand. I asked her what we can expect in the coming future, and she openly said a rice syrup version of new delectables to cater to the needs of the macrobiotic consumer, who will be very pleased, she’s sure.

We testers are still raving about Uli Mana and all the handmade treats which passed our palates.

Tina Turbin

This food company is given a thumbs up and is HIGHLY recommended by my entire team here at www.GlutenFreeHelp.info

Don’t forget to look at this company’s video review.