Prepare Gluten Free Stuffing For The Whole Family

Prepare Gluten Free Stuffing For The Whole Family

Chicken and turkey taste best when stuffed, but what do you do when you have a celiac in your family? Quite simple really, make a gluten free stuffing which is easy, delicious and enjoyable for all the family. My daughter has celiac disease so I always prepare our Xmas turkey with gluten free stuffing.

The ingredients include:

3 tablespoons of softened butter
1 loaf gluten free bread
1 bunch parsley
1 large onion
2 eggs
Salt and pepper
1 large fresh chicken or 1 small turkey – no additives

*Adjust the amounts for birds of other sizes
Instructions

1) Put the bread into a food processor and finely crumb it
2) Put the bread into a mixing bowl
3) Put the parsley into the food processor and finely chop it
4) Add parsley to breadcrumbs
5) Place the onion into the food processor and finely chop it
6) Add onion to breadcrumbs
7) Add about 1 teaspoon salt and 1 teaspoon ground pepper
8) Mix together with a large spoon
9) Add eggs to bind the mixture
10) Add the butter chopped into small pieces so it is evenly mixed through the mixture
11) Remove any oval bits from the chicken/turkey and wash with water
12) Stuff the chicken/turkey so that the stuffing is full at the opening of the bird
13) Rub the chicken/turkey with olive oil and coat the top of the stuffing with the oil as well so it crisps.
14) Cook for the recommended time at 1800C
15) Serve with your favorite vegetables and gluten free cranberry sauce for the turkey.

Note: If making gravy use gluten free cornflour.

Enjoy this plain and simple recipe which has been a favorite in my family for generations. For all information on how to make gluten free cooking simple for your family check out my book. Gluten Free Cooking Guide 

Gluten in Beauty Products and Personal Hygiene Products

One of the common concerns among people who have celiac disease is cross contamination with gluten. To prevent cross contamination it is not enough to just eliminate gluten from your diet: you also have to make sure it is not present in in other material you use because gluten can lurk in a variety of products including beauty products, skin care items, personal hygiene products and make-up. It iis important to have a gluten free beauty routine!!

 So is gluten absorption through the skin?

Gluten is a large protein molecule which cannot be absorbed through the skin. However, people with celiac disease still have to be careful about their beauty products, skin care products personal hygiene products and makeup. It is important to check if they have gluten in them. This is because of the risk of cross contamination because you may end up with the products on your hands and touch your mouth later and swallow the gluten component. Or you may contaminate your food with gluten if you have just applied them to your skin and then prepare food or eat without washing your hands.

 Items such as lipsticks or glosses that are used on your mouth can easily be swallowed, so if they contain gluten you may experience a reaction to gluten. Furthermore, your toothpastes and mouthwashes can have gluten and cause a reaction if you swallow them. Shampoos and face-washes are also a risk if they contain gluten because it is easy to accidentally get them in your mouth and swallow.

  

It is therefore important to check the ingredient list for every beauty product you use. If you are still worried about the gluten content, then you may want to contact the manufacturer directly and ask them about what ingredients are in their products. It is also important to keep in mind that the ingredients can change over time, and manufacturers do not always announce the modifications.

If you have started on a gluten free diet and have not experienced an improvement in health it may be that you have a source of hidden gluten somewhere in your life which is causing cross contamination.  It is important to eliminate gluten from beauty products, skin care items, personal hygiene products and make-up.

Free report: Top 10 Tips For a Successful Gluten Free Diet

Despite multiple reassurances from doctors and researchers that gluten is too large to be absorbed through the skin, many people with celiac disease report problems with beauty, skin care products and make-up that have gluten in them. One of the most frequent complaints is a skin rash or hives. Although cross contamination and touching your mouth with fingers covered in a product with gluten can account for some of these reactions, there are still questions. Dr. Michael F. Picco points out that several problems may be occurring at the same time. First, you may have an additional allergy to gluten that is responsible for the skin reaction. Second, you may be experiencing dermatitis herpetiformis, which is a common symptom of celiac disease, and causes hives, blisters and other skin issues.

Jimmy Kimmel On Gluten - Gluten Free Is No Laughing Matter!!

I found this video by Jimmy Kimmel On Gluten Free

https://www.youtube.com/watch?v=AdJFE1sp4Fw

This video really reflects what I know to be true. People DO NOT know what gluten is or HOW to achieve a 100% gluten free diet!! That is why I have started to devote my life to teaching people. I have a daughter with celiac disease and owned for many years a cafe which specialized in gluten free.

I agree with the other 2 people who have commented here that it is no laughing matter and that people who are celiac or suffer from any of the other gluten-related illnesses are at serious risk from this blasé attitude.

For those of you who want to know what gluten is - read my post:

https://plus.google.com/u/2/communiti…/118071563057085907046

If you would like to join me in spreading the word about gluten and what it takes to be gluten free I have written books and training webinars which you could become an affiliate for. Contact me on coaching.glutenfreecooking@gmail.com

Thanks Mary

Does a Rotavirus Infection Increase the Chance of the Patient Developing Celiac Disease?

My third daughter developed celiac disease at 17 after a really severe case of whooping cough. At 2 she had a really nasty case of rota virus which required her to be hospitalize for 1 week on a drip to re-hydrate. (None of my other 3 children were infected)  I have often wondered if her infection with rota virus was the cause of her celiac disease.

 A recent study by the US national Library of Medicine, National Institute of Health concluded "This prospective study provides the first indication that a high frequency of rota virus infections may increase the risk of celiac disease autoimmunity in childhood in genetically predisposed individuals."

When you understand the way viruses invade the body you can appreciate that this is possibly true. When a virus first invades the body it infects a host cell – this time the cells of the gut. When it is in its active phase the virus takes over the host cell and replicates, causing cell lysis and the subsequent symptoms associated with rota virus. This is called the LYTIC phase of virus replication.  When the body begins to recover the virus enters the LATENT phase where replication of the virus ceases and the virus genetic material (either DNA or RNA becomes embedded in the nucleus of the host cell. The viral genetic material becomes part of the host cell and replicates at the same time as the host genetics. But unfortunately the presence of the viral DNA alters the genetics of the host cell and in the case of rota virus causes the gut cells to trigger celiac disease.

This trigger may be due to the fact that an immune response to viral infections may play a role in the development of celiac disease. The immune system recognizes that there is an "invade" within the host gut cells and produces antibodies against the gut cell in order to deactivate the virus and  destroy the host cell.

This effect is being investigated at the University of Chicago Celiac Disease Center. Researchers there are evaluating whether or not certain viruses trigger immune reactions that lead to celiac disease in susceptible individuals. The study is ongoing, but what they have found so far is interesting:

• Certain viruses can cause the immune system to “overreact.” If this reaction is prolonged or repeated, it may cause someone to lose the ability to tolerate gluten.

• Different celiac patients had different immune responses to the same infection. This may help explain why symptoms vary so much from one person with celiac disease to another.

• Certain viruses, such as rotavirus, are more likely to trigger these particular immune responses.

If viruses are found to contribute to the development of celiac disease, the discovery could open up avenues for prevention.  We may be able to vaccinate against these viruses and prevent the onset of celiac disease in certain individuals. This may be of particular importance to relatives of people with celiac disease. They are at higher risk for developing the disease. Treatments such as this may sound far off, but a vaccination already exists for rota virus. If this virus is found to be one of the triggers for celiac disease, a simple vaccination may help prevent celiac disease in susceptible individuals.

Although the University of Chicago’s research is not yet published, it appears the authors felt the findings are significant enough to do a  preliminary release of their data. This is promising news for the celiac community, as it focuses attention on prevention of celiac disease for future generations.

My personal view is that rota virus had an important role in making my daughter susceptible to celiac disease – no one else in my family (I have 4 children) have had rota virus and no one else has celiac disease. I believe that my daughter's whooping cough finally triggered her celiac disease which had been sitting there inactive since she was 2.

But mean while we are lucky to have the gluten-free diet as a treatment. My daughters celiac disease is very much in control with her very strict diet.  A gluten free diet must be 100% and takes knowledge to implement. I have written a guide to show you how. Buy Now 

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What is gluten and is gluten bad for us?

There is a lot of discussion about it, but actually, we should ask ourselves what is gluten and   is gluten bad for us? Well, the fact is gluten isn't necessarily bad, but some people are gluten intolerant, meaning their bodies produce an abnormal immune response when it breaks down gluten from wheat and related grains during digestion.

People who have this abnormal immune response have celiac disease. Others may be gluten intolerant or have a wheat allergy.  About 1-2 % of the world's population have celiac disease but this rate may vary from country to country. This group of people must not eat gluten, but for the rest of us, it is an important part of our diet.

To a person who is not gluten intolerant, gluten will do us no harm. In fact, gluten is good because worldwide, gluten is a source of protein, both in foods prepared directly from it (bread etc.)  and as an additive to foods which are low in protein. Glutens are an essential part of the modern food industry and part of the stable diet of many cultures.

Just look at the Italians with their pasta and pizzas and you know what I mean. If the world stopped producing products with gluten, thousands of people, especially in developing countries, would die of starvation.

Gluten comes from the Latin word gluten, meaning glue. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Many products are made from gluten such as bread, cereals, pasta, cakes, biscuits and pizza.

 Wheat Eyres

  

Click Here for Free Report: 

10 tips on how to implement a gluten free diet successfully 

Technically speaking, gluten is a protein complex found in related grasses within the tribe Triticeae which includes wheat and related grains, barley and rye. Like the fruit of most flowering plants, Triticeae have endosperms with stored protein to nourish embryonic plants during germination. Seed glutens of some of the on-Triticeae plants, such as oats, have similar properties to those produced by the tribe Triticeae. There are 2 genera which are known to produce gluten which has detrimental health effects for some:

• Triticum (found in wheat, rye, barley)
• Avena (found in oats)

  Triticum:             

The seed proteins produced by the tribe Triticeae can be divided into four groups:

                  1) albumin

                  2) globulin

                  3) prolamin

                  4) glutelin

All 4 of these proteins are involved in wheat allergies, however, it is only the prolamin and the glutelin which cause the damage in celiac patients. The proteins found in the Triticeae tribe of grains are involved in several human diseases:

                        1) In Celiac Disease and other Autoimmune Diseases  

                        2) Gluten Sensitivity/Intolerance 

                        3) Gluten Allergy in general

Avena:

Avenin found in oats is toxic to the intestinal mucosa of avenin-sensitive individuals, and can trigger a reaction in these celiacs.

Prolamin-Glutelin complexes

Prolamin and glutelin bond together to form Prolamin-Glutelin complexes which are defined as gluten. It is specifically the amino acid sequences in the prolamin, a component of gluten, that cause the reaction in celiacs.

Prolamins are slightly different in each type of grain:

•       In true wheat (Triticum) it is called gliadin - constitutes 40-50%, of total proteins in wheat grain

•       In food rye (Secale) it is called secalin -constitutes 30-50%, of the total protein in rye grain

•       In food barley (Hordeum) it is called hordein - constitutes 35-45% of the total protein in barley

•       Oats (Avena) also has prolamin called avenin which only constitutes 10-15% of the protein in oat grain

Glutelin is also different in each species:

•       In wheat; it is called glutenin

•       In barley; it is barley glutelin

•       In rye; it is rye glutelin

•       In oats; it is oat glutelin

Note: Gluten free grains such as teff, millet, rice, corn, buckwheat, and sorghum, also contain prolamins and glutelins. But in these products, the prolamins and glutelins are made up of different amino acid sequences that aren’t considered to be gluten which cause health problems. These grains don’t cause a reaction in gluten sensitive people.

So what is gluten? It is a vital protein which makes up a large proportion of the world's food source. Is gluten bad for us? Well only if you have been diagnosed with one of the gluten-related illnesses. Experts worry, however, that going on a gluten free diets without explicitly needing to could be detrimental to a person's health, as gluten free foods are often deficient in vital nutrients. For expert advice on how to avoid gluten click this link.

Should Cafes and Restaurants Charge More For Gluten Free Meals?

A California woman is suing an Arizona-based restaurant chain, P.F. Chang, over the extra charges it levies on gluten free meals. The suit against them contends that the extra $1 charged by P.F. Chang’s China Bistro Inc. for gluten free menu items infringes the Americans with Disabilities Act because most people who order a gluten free meal have a medical need to eat gluten free food due to celiac disease or gluten intolerance. The suit also says the additional charges are implemented even when the gluten free meal is by nature gluten-free ( e.g. meat and vegetables) and therefore incurs no cost.

The suit was initially filed in December 2014 in Santa Clara County Superior Court by Anna Marie Phillips. The suit has since been moved by the restaurant to the federal court in San Jose. As well as compensatory damages, the plaintiff is seeking class-action status, injunctive relief, restitution, civil penalties and punitive damages.

So the question "should cafes and restaurants charge more for gluten free meals" is open to debate and the decision made by the court could have far reaching ramifications.

My personal opinion coming from the point of view of a café owner who provided a gluten free menu, and as a mother of celiac daughter and now as a coach and mentor on the subject is yes they are fully within their right to do so because it certainly costs more to provide gluten free food, even if it is made from ingredients that are naturally gluten free.

For one thing, gluten free substitutes such as gluten free bread, gluten free cereals gluten free flours unquestionably cost more in the supermarkets. If this case succeeds, will these gluten free products also become subject to a class-action by celiac sufferers? Or are most celiac sufferers willing to pay that little bit more to get the range of products now available on the supermarket shelves which they know are safe to eat. Remember that most countries have laws regarding gluten free labeling which is an additional cost to production.

The other fact to take into consideration when a café or restaurant offers a gluten free menu is  that it is not just about serving food made from gluten free ingredients (including naturally gluten free products), It is more about the principals behind serving 100% gluten free food.

When preparing gluten free food it is imperative to prevent cross contamination and this is where the extra costs in production arises. Hospitality staff need to be taught how to prepare and serve the food so it remains 100% gluten free food. I think paying a little extra when you need 100% gluten free food is well worth it for the peace of mind it brings.  

The FDA's gluten-free rule also applies to pre-packaged foods sold in some retail and take away food service outlets The FDA also says that given the public health significance of gluten free label

ling, restaurants making a gluten free claim on their menus should be consistent with FDA's definition. Responsible cafes and restaurants take this legal obligation very seriously and this quality requirement costs to implement.

For more information on the how of 100% gluten free cooking contact me on coaching.glutenfreecooking@gmail.com or read my book aimed and cafes and restaurants : 

Gluten Free Guide for Cafés and Restaurants,  Safe Preparation and Serving of Gluten Free Foods

I would be interested also on hearing your views on the topic: Should Cafes and Restaurants Charge More For Gluten Free Meals?

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