So what does that mean to the Celiac or gluten intolerant?

Well, it means that the consumer must be smart and not fully rely on a gluten free label as being the whole truth and nothing but the truth.

A nutritional consultant on celiac disease, Tricia Thompson recently told Reuters Health that “there was some general assumption (among people with celiac disease) that those naturally gluten-free grains and flours weren’t contaminated”.

Are we too trusting?

A recent study by Thompson and her colleagues took 22 naturally gluten-free grains, seeds and flours directly from supermarket shelves. The 22 products were not specifically advertised as being gluten-free.

Each product was tested for the amount of gluten against the FDA proposed limit. In this study, seven out of the 22 contained a gluten content that wouldn’t pass a gluten-free test.

And one soy flour had a gluten content nearly 3,000 parts per million. That’s a long way from the “safe” 20 parts per million which has yet to be accepted by the FDA.

The products tested included millet flour and grain, sorghum flour and buckwheat flour. All of these are typically thought to be safe by those with Celiac.

“It’s a red flag,” stated Cynthia Kupper, the executive director of the Gluten Intolerance Group of North America.

So, how does this happen? This is cross contamination at it’s worst. And there’s no telling if this is a once time occurrence in these products or the norm. More studies are needed to determine this.

The contamination could happen from growing grains too close to wheat fields or in the processing or packaging stages of products.

What does this mean to those who require gluten free foods?

One can’t assume that a product whether labeled or not labeled, but on a Celiac or gluten free safe list, is in fact gluten-free.

Research is needed to determine the depth of contamination. We can’t assume that manufactures will test their gluten-free products. Ever.

Before this research happens, it’s always best to purchase those products with an actual gluten-free label on the packaging. Why? It’s more likely that the manufacture has either tested or taken the precautions against contamination taking place.

Those of us with a gluten intolerance or a family member with Celiac must be aware that gluten can be in just about anything we consume.

Be aware. Be watchful and please be on point by continuing to read up on gluten studies, recalls, etc. You will find up-to-date information here.

The best advice to avoid gluten is to eat from the produce isle in your local store. Fresh fruits and vegetables are a safe bet when staying away from gluten contamination.

Watch this short video to discover more.

Thanks to the work of Dr. James D’Adamo, we know that the first blood type was Type O – the hunter, a meat eater.

Next came Type B, introduced when grains were harvested and communities were developed over the nomadic lifestyle.

The third common is Type A, found primarily along coastlines where the main diet was from the sea or land.

Last, and most recent, is the least common, Type AB.

So what does your blood type mean if you have Celiac or are gluten intolerant?

Chances are your blood type falls into either A or AB. Now, that’s not to say that gluten intolerance can’t happen in Type O and Type B.

It can and does.

Dr. D’Adamo also discovered that we have a sub-blood type.

So a Type O blood type individual can also have a Type A sub-type. That sub-type has the power to influence the dietary needs, exercise, meditation, nutrition and more.

Are you confused yet?

Well, it’s understandable because most people have no idea what their blood type even is. And that’s like not accepting your personal copy of “Your Body’s Personal Instruction Manual”.

The reason for this original research from D’Adamo was due to the randomness of transplant patients surviving or dying – after receiving a new organ.

It was discovered that the blood is a blueprint to the human body. This is why we now know that there is only one universal donor.

This knowledge alone has saved thousands and thousands of lives.

And now it can benefit you on your own search of enlightenment when it comes to living gluten free.

You see each blood type has specific foods that should be avoided and others that promote health.

In addition, blood types showcase differences in personalities, interests and so much more.

To give you a taste of what each blood type entails, we’ve created a summery that may help you on your gluten free search.

Each blood type has a different degree of stomach acids and enzymes, which are released when food enters the stomach and digestion starts.

Certain blood types have a higher level of acid while others lower. That acid level allows foods like meat to be digested. In addition, that acid level also plays into how gluten is broken down once ingested.

Type O is typically able to eat gluten with little to no effects immediately seen. However, over time certain aches and pains, swells and fatigue can be attributed to the build up of eating gluten (and dairy – but that’s another conversation!).

Type B is able to have very small quantities of gluten, but preferably higher-grade grains.

When our ancestors began to cultivate the land and plan grains they started with different varieties that did poorly in windy areas, were not tolerant to the scoring sun or soaking rains. Over time wheat was discovered. A grain that could withstand the wind, rains and sun plus it turned out to be cheaper to harvest.

Unfortunately, this grain was not the healthiest of grains. So even while some Type B’s have a tolerance, others can also experience bloating or mild-flu-like symptoms or other setbacks.

Type A and AB are both intolerant to gluten and D’Adamo has been known to state it’s like poison in the body.

Over 30 years ago, D’Adamo wrote “One Man’s Food Is Someone Else’s Poison.” When it comes to gluten, that’s the whole truth and nothing but the truth.

So do you know your body type?

I encourage you to find out and if your interested in learning more about the Blood Types and how they relate to gluten, please post a comment below.

For some 2% is nothing.

It’s a pad of butter for the vegan.

A tablespoon of milk for the dairy-free individual.

A bite of steak for a vegetarian.

For one with Celiac Disease, 2% is the difference between feeling great and ending up in the hospital with Leaky Gut Syndrome or worse. LGS sounds pretty serious and is no joke.

A gluten free diet is difficult to maintain no matter how disciplined the individual.

On average most people, once diagnosed with Celiac or gluten intolerance, last less than five years – on a 100% gluten free diet.

Slowly a touch of gluten enters the diet here and there. Dining out. Dinner with friends. A slice birthday cake during a celebration. And then a bit more until once again symptoms return and gluten becomes a health problem.

And symptoms come fast for those with gluten intolerance.

Gluten has been linked to miscarriages and fertility issues in women.

Nutritional deficiencies and intestinal symptoms in both children and adults.

Gluten can cause mild weakness, bone pain, abdominal bloating, and weight loss.

In some cases, studies have shown that a person who has a gluten disorder or Celiac Disease increases their changes of gastrointestinal cancer by 40 to 100 times someone able to digest gluten.

Those odds are not good for the gluten intolerant.

Neither are the gastrointestinal carcinoma or lymphoma which has been shown to develop in up to 15 percent of people who go untreated or who ignore their Celiac Disease diagnosis.

So to go untreated and to continue to consume gluten is like playing Russian Roulette with one’s health. With one’s very life.

Yet gluten is allow into our “gluten free” foods because just a touch is deemed “safe”.

I mean really, how concerned are you with that 2%?

That 2% shouldn’t matter to a pregnant woman with Celiac Disease, right?

And if that tiny percentage of gluten increases your risk of life threatening diseases, well it’s not that big a deal, right?

Otherwise they never would have allowed 2% of something that can make you sick to be present in your foods without alerting you clearly through labels, warnings and a big neon sign!

So why are food labels, which are meant to inform us and keep us safe, able to ignore this potentially dangerous oversight?

Why is that 2% allowed to even be a possibility in a product labeled as free from gluten?

Products made in the same location where peanuts and other nuts must be clearly marked.

A drop of dairy is not considered acceptable in lactose-free milk.

Isn’t it about time gluten-free got a little of the same respect so that those who need to steer clear of it could safely eat without endangering their very life?

If you feel strongly about this issue or have something to say please leave a comment and help us create a possibility for healthy, life-saving change.

You may have heard about toys from China with lead paint; Toyota’s numerous recalls over the last year for unsafe cars; and, certain brands of dog food, which were actually killing pets across the nation.

Not to mention hundreds of food recalls including the deadly pre-washed bagged spinach that made people violently ill. Several even ended up hospitalized.

Recalls are no joke and can be hazardous to our very wellbeing. That is the nature of a recall – a product is called back to the manufacture because it is unsafe.

For the gluten free consumer, food recalls can be the difference between health and a serious medical emergency.

For some individuals, just a touch of gluten in the body can lead to disaster.

Information on Gluten Free Food Recalls is not always easy to access.

It’s not always big news on ABC, NBC or CNN in the morning. Often times it’s not even front page of your local paper.

In fact, there’s a good change you could consume something with dangerous levels of gluten – a product you previously thought was safe – before word ever reached you.

Really, how would you know?

Who would ever tell you about a Gluten Food Recall in time?

Unless you plan to never eat manufactured or processed, bagged or boxed or wrapped items, you could be at risk.

Well, I’m here to tell you that JENsGlutenFree.com is your source for immediate, up-to-date Food Recall information so that you can be safe.

And not only will JEN’s have immediate and current information on the front of our newly designed website, we will also show you how to create your own JEN’s Gluten Alert, so that you can have immediate information emailed to you the moment the word breaks.

Imagine being emailed the moment a gluten food recall happens. That would give you the power to prevent an accident from happening for yourself, your family members or gluten-intolerant loved one.

Your health and well-being is important.

Fortunately, there is something you can do that won’t cost you a dime. Something that can prevent a medical disaster.

Just remember, all it takes is just a minuet amount of gluten to cause a reaction.

You can setup your own JEN’s Defense Shield right now. It will take you just five minutes to do but boy will it be worth your time!

You and your loved one’s deserve to be safe.

Follow these simple steps to create your immediate JEN’s Defense Shield:

1. Go to http://www.google.com/alerts
2. Fill in the box on the left side of the screen where is says Search items with Food Recalls for Gluten Free.
3. Type use the drop down menu to select Everything
4. How often use the drop down menu to select as-it-happens or once a day
   
5. Email length use the drop down menu to select up to 50 results
6. Your Email enter the email address you wish to receive your JEN’s Defense Alerts to.

If you have a gmail address already, you will see the option Deliver and you can pick your gmail address where you want your updates sent (this will show a drop down menu if you have more than one gmail account).

You now have your own JEN’s Defense Shield set to protect you and your family.

It’s that simple!

And remember to return to JEN’s often for up-to-date Food Recalls, recipes and breaking news in the gluten free world.

Disclaimer: Please note that your JEN’s Defense Shield is not a substitute for medical advise and can no way be your only tool for protecting yourself or your family from recalls or gluten contamination. This is a tool to help you on your path to living gluten free. Please take this tool at face value as a useful, entertaining tool to help you that in no way provides medical advice but is simply a compiled resource from Food Recall posting found on the World Wide Web. It is your responsibility to check for recalls and to read labels at all times. JEN’s can in no way be held liable should you not see a Food Recall or if one is not posted under the search terms used above. Please always use common sense and consult your doctor.

Here are a few facts to help you understand what you are reading:

• Memorize which foods you can eat and those you should stay away from. If you memorize our list of foods (see Food Chart) you will know what to look for and what not to look for when reading your food label.
• Food labels are strictly regulated. The U.S. government requires manufacturers to list all the ingredients that make up a food item and they can be prosecuted if they leave anything out. This makes your job a lot easier. Foods that you know contain gluten can be immediately ruled out.
• The Food Allergen Labeling and Consumer Protection Act (FALCPA) requires that packaged foods list wheat (and other major allergens) on the label. This helps you immediately see which food products are prohibited to you. Unfortunately, there are plenty of other grains out there like barley, malt and rye, which are also off-limits but not as clearly marked.
• The government also requires that a product’s contents be listed according to how much of that product is inside (by weight). For example, if sugar is the first ingredient in any product that means that the product is mainly sugar. The item that appears at the end of the list is the one that is found the least. This means that the closer to the top of the list the more there is. But just because your gluten ingredient is towards the end does not mean that you should feel free to purchase the product anyway.
• A product labeled “gluten-free” must technically be gluten-free or the manufacturer can be prosecuted. However, those sensitive to gluten must be aware that despite the gluten-free label the possibility of “cross contamination” can still have occurred

And then I heard about play dough. My daughter wanted me to buy her some.

“Oh no!,”a voice inside my head screamed.

Where has she seen play dough? Has she played with it, gotten it on her hands, ingested it. Will there be a reaction? Will I be the last to know?

I admit I panicked a bit but my daughter seemed O.K.

I quickly called Betsy’s mom to confirm and she told me that the girls had indeed spent the afternoon playing with play dough. She hadn’t realized it would be a problem. Hadn’t thought that play dough meant flour.Betsy’s mom is usually so good with keeping gluten-free treats in her house for my daughter. So now she knows. But my daughter wants to play with play dough.

So what did I do? What any young mom would do. I looked up play dough on the internet and besides those gluten-free products that you can buy, you can also make your own.

Here is the basic recipe that I found on many different sites. The main ingredients are rice flour (instead of wheat) and cornstarch.

My daughter and I are both happy now. (So is Betsy when she comes here to play.)

Ingredients:
1/2 cup rice flour
1/2 cup cornstarch
1/2 cup salt
2 teaspoons cream of tartar
1 cup water
1 teaspoon cooking oil
Food coloring as desired

Directions:
Mix ingredients. Cook and stir on low heat for 3 minutes or until it forms a ball. Cool completely and then store in re-sealable plastic bags.

It is the hidden gluten that causes all the trouble for those suffering from celiac disease. When you know a product has gluten, it is easy to avoid it. The problem is when you don’t know but really need to find out.

This article will try to help you to do that-become a gluten detective.

Due to the public exposure to the realities of celiac disease and the dangers of gluten, the U.S. government has been working to ensure that food containing gluten says so. Unfortunately, the bill to do this, written in 2007, still has not been passed. Unfortunately, similar legislation is not yet on the way for regular food items.

One of the hardest things to accept is the fact that even the tiniest amount of gluten can do havoc to your system. Believe it or not, even foods that are labeled gluten-free can still have traces of gluten. Food can be cooked in pots and pans that were used for a gluten product before and this will have a negative affect on you even though you won’t be able to see it (cross-contamination). That is why it is important to know that what you are putting into your mouth is really 100% gluten-free. Luckily, most manufactures who are trying to appeal to the growing gluten-free marketplace are sincere in wanting you as their customer. That is why they will try to put gluten-free only on products that are truly gluten-free. Unfortunately, sometimes even they don’t know the whole story-especially if they are using ingredients produced by someone else.

Your first step in becoming a gluten detective is to bone up on what foods contain gluten.

Your next step is to read your food labels to see what ingredients are present. The law requires manufacturers to list all ingredients that are found in a product. If you know that certain grains such as wheat, rye and barley contain gluten, you will know to avoid them.

Unfortunately, hybrid products such as natural and artificial flavorings, sauces, soups, ready-made foods, starches and even medicines, etc., become more problematical. These could contain gluten and there is no law yet requiring that their gluten be listed.

So how do you find out which products have been cross-contaminated or which contain miniscule amounts of gluten? Unfortunately there is no simple solution.

Your best bets are to check with the manufacturers to find out if they clean the equipment sufficiently between products to prevent cross-contamination and to ask what exactly goes into their hybrid products. In addition, contact real and virtual friends who are also on strict gluten-free diets to learn what they know and which products they use safely.

And don’t forget to follow our news updates for the latest in truly gluten-free products!

A reader sent me this email and I wanted to share that she’s not alone. So many people out there are suffering from gluten-intolerance and have questions.

• Do I need to get tested?
• How do I get tested?
• When should I get tested?
• Do I have to eat gluten to get an accurate test result?

Being tested for Celiac Disease is a personal choice. Studies have shown that individuals with an immediate family member, who has CD, are more likely to develop Celiac themselves.

A blood test can show a positive or a negative. All it takes is one positive and with that positive result the option to ingest gluten, without serious health consequences, is gone, and a lifetime without gluten begins.

While that sounds like a life sentence void of tasty foods, that does not have to be the case. It simply means that once a person is diagnosed with Celiac Disease they have the condition for life.

On the other hand, a negative test result can become a positive for Celiac five, ten, twenty, even fifty years later. Or next month.

If you are already gluten-free, it’s important to know that in order to have the test results work, gluten must be present in the diet.

Getting tested is a personal choice and can be beneficial for both children and adults. More and more children are being diagnosed with Celiac each year. And even more are showing signs of gluten-intolerance like the reader mentioned above.

So what to do?

It’s always best to speak to your family doctor, work with a specialist and possibly see a nutritionist.

There is a wealth of resources online and offline to help support those who experience gluten-intolerance or live with Celiac.

One of the best tips any person with a new diagnosis or intolerance can receive is to get creative with food and have fun.

Removing gluten from one’s diet can have amazing health benefits and doesn’t have to mean an end to eating great food.

In fact, we at Jen’s just got done filming a Gluten-Free Baking Secrets DVD that we will unveil soon.

The food made was delicious and gluten-free. From breads, cookies, chocolate cake and pizza, being Celiac does not equal a life without the crunch from bread and tasty treats.

Share with us your stories about gluten, gluten-intolerance, living gluten-free or living with Celiac. Post your comments below…

We want to hear from you.

The FDA has just approved a new, non-invasivedo-it yourself genetic test, for celiac disease. Developed by Prometheus Laboratories,Inc., the test, “My CeliacID,”requires just a salivasample to reveal a predisposition for the disease.

According to the pharmaceutical company, this is the first test of its kind for celiac disease.Many other diseases have similar salivagenetic tests developed specifically for them.

A genetic test for celiac disease, saythe developers, cannot determine if a person has the disease, but, if anegative result is achieved it can “virtually rule out celiac disease in aperson’s lifetime” as the person does not have the genes associated withthe disease.

The test examines genetic patterns associatedwith the presence of celiac disease. Scientists call these patterns HLA-DQ2 andHLA-DQ8. Both DQ2 and DQ8 have subunits known as alpha and beta chains. Althoughmost laboratories test only for the beta sub-unit, this test also looks for thealpha sub-unit which may also convey a risk for celiac disease. A positiveresult is only an indication that the individual tested” has one or moregenes that predispose to celiac disease.”However, it is not an indicationof the disease itself. For that a biopsy is still needed.

Prometheus Laboratories, a leader inceliac disease genetic testing has carried out over 81,000 blood-based genetictests before spreading out to this non-invasive test for celiac disease.

MyCeliacID may be ordered on linebut will only be supplied after a licensed physician has reviewed and placedthe order in accordance with state and federal law requirements. Tests resultsare usually released seven days after receipt of the saliva sample after beingreviewed by a physician.

Because this genetic test for celiacdisease studies genes, its accuracy does not depend on current diseaseactivity, symptoms, or diet and it can be taken whether you are or are not on agluten-free diet.

FOODS YOU CAN EAT
(NON-GLUTEN FOODS)

FOODS TO BE AVOIDED
(WITH GLUTEN OR COULD HAVE GLUTEN) A A ALFALFA ALCHOH0L ALGAE ALE AMMARANTH APPLE CIDER VINEGAR ARTIFICIAL COLORING ARROWROOT ARTICHOKES ARTIFICIAL FLAVORING B B BAGELS BAKING SODA BAKING POWDER BALSAMIC VINEGAR BARLEY BEANS BEER BOURBAN BICARBONATE SODA BRANDY BLUE CHEESE BROWN SUGAR BOUILLON CUBES BUCKWHEAT BREAD BUTTER BREAD FLOUR BREWER’S YEAST BROTH BROWN RICE SYRUP BULGUR WHEAT C C CANOLA OIL CANDY CAROB BEAN CEREAL CHICKPEAS CHOCOLATE CASSAVA CIDER COATING MIXES COGNAC CORN COLD CUTS CORN BRAN COOKIES CORN FLOUR CORN CEREAL CORN MEAL COUSCOUS CORN STARTCH CRACKERS CORN SYRUP CROUTONS COTTONSEED OIL CURRY CREAM OF TARTAR D D DAIRY PRODUCTS DATES (FRESH) DISTILLED VINEGAR E E EGGS EINKORN ETHYL ALCOHOL EMMER F F FATS FARINA FISH FOOD STARCH FLAX FRENCH FRIES FRUIT FROSTINGS G G GELATIN GLUTEN FLOUR GIN GRAVY GLUCOSE GRAVY CUBES GRITS GROUND SPICES H H HEMP HOT DOGS HERBS HONEY I I INDIAN RICE GRASS IMITATION SEAFOOD J J JOBS TEARS K K KASHA KAMUT KOFU L L LEGUMES LICORICE LENTILS M M MAIZE MALT MEAT MARINADES MILK MATZAH MILLET MAYONAISE MINERAL OIL MUSTARD POWDER MINERAL SALTS MUNG BEAN MUSK N N NUT FLOUR NATURAL FLAVORING NUTS (PLAIN) NON-DAIRY BEVERAGES NUTS (ROASTED, FLAVORED OR SEASONED) O O OILS OATS OATMEAL ORZO P P PEAS PASTA POTATOES PICKELS POTATO FLOUR PIZZA POTATO STARCH PRETZELS POULTRY PROCESSED MEAN AND SEAFOOD Q Q QUINOA R R RICE RYE ROYAL JELLY RUM S S SACCHARIN SAUCES SCHNAPPS SAUSAGES SAGO SEAFOOD SEASONINGS SESAME SEEDS SEMOLINA SORGHAM SOY SOUPS SUGAR SOY SAUCE SUNFLOWER SEEDS SPELT SPICES STARCH STUFFING T T TALLOW TEA (Some can contain gluten) TAPIOCA TERIYAKI SAUCE TARO ROOT TOFU (SEASONED OR FLAVORED) TEQUILLA TRITICALE TEFF TOFU (PLAIN) U U V V VANILLA EXTRACT VINEGAR VEGETABLES (FRESH) VEGETABLE STARCH VODKA W W WHEY WHEAT WHISKEY WORCESTERSHIRE SAUCE WINE WINE VINEGAR X X Y Y YOGURT YEAST YUCCA Z Z ]]> http://www.jensglutenfreeblog.com/glf-recipes/gf-food-list/food-chart/feed/ 6 http://www.jensglutenfreeblog.com/glf-recipes/gf-food-list/food-chart/#utm_source=feed&utm_medium=feed&utm_campaign=feed