Gluten's effects

Thanks to members of the Gluten Free Gainesville Facebook page, where I "borrowed" this link:

http://www.rebootwithjoe.com/gluten-sensitivities-beyond-your-gut/  about the multitude of effects gluten can have on your body; not just your gut!

On a completely irrelevant note, simply b/c I like food, tonite I sauteed some onion and a few garlic cloves in ghee in a cast iron pan, threw in a couple of big handfuls of the small bay scallops, sprinkled it with Bone Sucking Seafood Seasoning, and then sprinkled with parm, romano, and mozerella cheese, and hit the whole thing (cast iron pan) under the broiler til the cheese started to brown. Oh, MY.  :-)   I did eat a big salad first... lest you think I had no veggies. :-)

Until the next post!
Janet

more on gluten free food labeling

Pasting a document from the Gluten Intolerance Group about the new food labeling laws below. Please see www.gluten.net and contact them with any questions!

 

On August 2nd, 2013 the U.S. Food and Drug Administration (FDA) published its

regulation defining the term “gluten-free” for voluntary food labeling. The regulation

provides a uniform definition which standardizes the meaning of “gluten-free” claims

across the food industry.

Nearly 10 years ago, the Food Allergen Labeling and Consumer Protection Act

(FALCPA) required the labeling of the top eight allergens in food. A second and

separate part of FALCPA required the FDA to define regulations for labeling products

as gluten-free.

This gluten-free labeling regulation becomes effective on August 5, 2014. If a

product bears a gluten-free claim after that date, it is considered to have met the

FDA regulations of less than 20 ppm gluten and should be safe to eat.

Key Points of the Regulation:

•

Any FDA regulated product which is labeled gluten-free must comply with the

guidelines set forth in the regulation.

•

Definition of “gluten-free”:

»

The food is inherently gluten-free or does not contain an ingredient that is:

•

A gluten-containing grain (wheat, rye, barley or their hybrids)

•

Derived from a gluten-containing grain that has not been processed to

remove gluten (e.g. wheat flour), or

•

Derived from a gluten-containing grain that has been processed to

remove gluten (e.g., wheat starch), if the use of that ingredient results

in the presence of 20 parts per million (ppm) or more gluten in the food.

»

And: Any unavoidable presence of gluten in the food must be less than 20

ppm.

•

The regulation applies to the phrases “gluten-free,” “no gluten,” “free of gluten,”

or “without gluten.” There is no logo associated with the regulation.

•

The labeling of foods as gluten-free is voluntary. Foods which do not bear a

“gluten-free” label may also be gluten-free.

•

Products complying with the regulation may also bear a 3rd party gluten-free

certification.

•

The issue of cross-contamination in manufacturing is addressed by virtue of the

fact that any finished product bearing a gluten-free label must contain less than

20 ppm gluten, regardless of its source.

•

USDA products (meat, poultry, some egg and mixed products) are not covered;

neither are TTB-regulated products (most alcohol). FDA will work with USDA and

TTB on the issue of gluten-free food labeling to harmonize the requirements for

gluten-free labeling whenever possible.

•

The regulation does apply to dietary supplements. The regulation does not apply

to over-the-counter or prescription medications.

•

The regulation applies to those imported foods which are subject to FDA

regulation.

•

The regulation does not apply to foods served in restaurants; however restaurants

are encouraged by the FDA to follow the guidelines.

For more information go to www.fda.gov and search “gluten-free food labeling

regulation.

 

Gluten Sensitivity E-Summit

Thanks SO much to Jill of our group for this awesome find! I have registered already. It's an e-summit, where Dr. Tom O'Bryan will interview a ton of people who are experts in the field of gluten sensitivity and then post the interviews online for viewing over a series of several days. TOTALLY COOL. He's got a little video intro at the link below, and the list of interviewees is a veritable powerhouse. Tom O'Bryan was the keynote speaker at the GIG National conference year before last. He's passionate and knowledgeable. Hope you can all catch this!

http://theglutensummit.com/registration/

Gluten's effect on the body

Seems like a good little article!
Hope the link lasts:
 http://www.huffingtonpost.com/amy-myers-md-/effects-of-gluten-on-the-body_b_3672275.html

good resource!

I'm always concerned about posting links, since I'm never sure how long they will work, but this was a communication from the Gluten Intolerance Group (of which I manage the local branch)a month or two ago, with a great resource. I am pasting it below:

Interactive Guide to Gluten-Free Living

GIG is pleased to announce that we have partnered with New Hope and their Delicious Living magazine to bring out the new Interactive Guide to Gluten-Free Living.

This guide has all sorts of great features and is lots of fun to go through even for people who have been on a gluten-free diet for a long time. It contains terrific recipes, kitchen wisdom, health information and shopping tips.

Please be sure to let your members know that they can download their free guide at: http://deliciousliving.com/gluten-free/guide-gluten-free-living-0

Alessio Fasano in FLORIDA!

Hi All,
This came up at our meeting the other night. There's a think tank in Ocala, and Dr. Alessio Fasano (major contributor to celiac research) will be speaking on Dec. 17!
To be notified of upcoming talks in Ocala please subscribe to the Talk list.
All talks start at 6:00 p.m. with a reception at 5:30 p.m.
http://www.ihmc.us/ocala_lecture_series.php
Check out www.ihmc.us

I will NOT be missing this one. I already missed Dr. William Davis, the author of Wheat Belly, because I didn't know about this. I'm told the institute has a you tube channel where you can find his lecture. Ah, found it: http://www.youtube.com/watch?v=UbBURnqYVzw&feature=youtu.be

If you go to this institute's website, find the lecture series, the link is posted right there.

I'm grateful for the professionals willing to think outside the box, and who are in tune with the potential dangers of wheat to our health, and who are working to advance the field!

More soon, folks.
Janet

Surprising things that may contain wheat

Not sure if the link will work forever, but here's an interesting read about wheat. 

http://www.greenmedinfo.com/blog/200-clinically-confirmed-reasons-not-eat-wheat

And, not sure if this link will be live forever either, but it's 10 surprising gluten-containing foods, which I'll summarize below in case the link goes away:

 http://deliciousliving.com/gluten-free/10-surprising-gluten-containing-foods?cid=nl_dl_weekly#slide-0-field_images-279991

1. licorice -- usually has wheat! Potentially jelly beans too. Perhaps TMI on a public blog, but even as a kid I remember saying licorice gave me gas. Hmmmmm.
2. Flavored chips.... being gluten free means you ALWAYS read labels. I like nacho cheese doritos as a treat, but last I read the label, they had wheat!
3. Worcestershire sauce-- not all. I *think* Lea & Perrins is OK (and as yet another caveat, nothing I say here is intended to serve as medical or dietary advice!) but you must read labels. Some of these brands may use malt vinegar.
4. seasoning mixes. Again, read labels. Many may have wheat (I found some in chili powder once!)
5. Sushi- some imitation crab may have gluten, and while we're at it, soy sauce wasn't on this list, but it often contains wheat! La Choy has been OK, and San J has a yummy line of gluten free Asian sauces, and I recently discovered coconut aminos. Taste just like soy, but just a coconut product!
6. salad dressings-  read labels, and watch for cross contamination issues. Bleu cheese in its purest form is started from wheat, but most commercial stuff, I've read, is started chemically. Again, NOT advice... do your homework.
7. Sausages and meatballs-  often use wheat as a binder
8. Miso-- may be made from barley
9. deli meat-- Boars Head brand is gluten free, but the issue of  a shared slicer has arisen... best to go to the deli counter at a very slow time so your request for it to be cleaned can be accommodated
10. meds-- always look into what the fillers are!

More soon!
Janet