At next months support group meeting on Tuesday, March 3rd, we will have a special guest, Robin Maynard-Dobbs. Robin is a self described Eating Coach, which I think does her justice.
Robin will be talking about our emotional connection with foods and why we sometimes find it difficult to avoid foods even when they are harmful to our health. I highly encourage you to attend and I am personally really looking forward to her talk.
This is an important subject and one that has been requested of me many times. But it is difficult to find experts who can articulate this issue within the context of food allergies.
To learn more about Robin and her upcoming presentation please see our February 2009 newsletter, which is available at www.ibstreatmentcenter.com/7_d.htm. I hope that you'll be able to join us for this interesting exploration in to the psyche of eating.
Library Journal Reviews Healthier Without Wheat
I was thrilled to receive an excellent review of my new book in the current edition of Library Journal. Library Journal is a very selective publication and recommends books to be purchased for libraries across the the country. This is what they had to say about Healthier Without Wheat:
Wangen (cofounder & medical director, Irritable Bowel Syndrome Treatment Ctr; The Irritable Bowel Syndrome Solution), a gluten-intolerant physician, sheds new light on how wheat and gluten affect millions of people. He writes from both the doctor and the patient points of view by combining scientific information with stories about patients. Clearly organized into five parts—"Wheat and the Problems It Can Cause," "Celiac Disease," "Non-Celiac Gluten Intolerance and Wheat Allergies," "Testing Summary for All Forms of Gluten Intolerance and Wheat Allergies," and "Treating Gluten Intolerance"—the book also offers eight valuable appendices that include gluten-free food companies, products, and restaurants; resources for further information; and conditions caused by wheat allergies and gluten intolerance. Of the many books on celiac disease and gluten intolerance on the market today, this is one of the best for both patients and those in the medical field. Recommended for all libraries.
Wangen (cofounder & medical director, Irritable Bowel Syndrome Treatment Ctr; The Irritable Bowel Syndrome Solution), a gluten-intolerant physician, sheds new light on how wheat and gluten affect millions of people. He writes from both the doctor and the patient points of view by combining scientific information with stories about patients. Clearly organized into five parts—"Wheat and the Problems It Can Cause," "Celiac Disease," "Non-Celiac Gluten Intolerance and Wheat Allergies," "Testing Summary for All Forms of Gluten Intolerance and Wheat Allergies," and "Treating Gluten Intolerance"—the book also offers eight valuable appendices that include gluten-free food companies, products, and restaurants; resources for further information; and conditions caused by wheat allergies and gluten intolerance. Of the many books on celiac disease and gluten intolerance on the market today, this is one of the best for both patients and those in the medical field. Recommended for all libraries.
Ate at Pizzi-Pi this past weekend.
This past weekend my family stopped at Pizza-Pi in the University District in Seattle. It was my first visit there and I thought I'd report back.
Pizza-Pi is a vegan (dairy, egg and meat free) pizza place. They also offer gluten free pizza crusts in the small 9" size. As a note, they do use quite a bit of soy.
Pizza-Pi is a tiny little hole in the wall place on University Ave just north of 50th. It doesn't have much in the way of ambiance, so don't expect anything. There are a few tables, and they even have candles on them, but it is an otherwise bare bones operation. But they know how to make good pizza.
My son and I were a bit disappointed when we realized that we couldn't get pepperoni. Somehow when I think vegan I forget that it doesn't just mean no dairy and no eggs, but no meat too. I'm a bit strange that way. They do have some vegan meatlike options, such as pepperoni, but those have gluten in them.
Anyway, we ordered 2 pizzas, the Veggie and the Riccota Kalamata. The Veggie comes with Marinara Sauce, Artichokes, Black Olives, Oven Roasted Garlic, and Sundried Tomatoes. The Riccota Kalamata comes with Marinara Sauce, Spinach, Capers, Kalamata Olives, and Cashew Ricotta.
It only took them 15 minutes to make the pizzas. They had a very nice thin crust, the taste was very good. We both enjoyed our pizzas. I'm not much for describing food, but it certainly didn't lack for flavor, and I felt like not only was I eating pizza, but having a very fresh and healthy meal. I also found that the price was within reason.
I hope to eat there again, or maybe do a take-out. You can learn more about what they have to offer by visiting www.pizza-pi.net.
Pizza-Pi is a vegan (dairy, egg and meat free) pizza place. They also offer gluten free pizza crusts in the small 9" size. As a note, they do use quite a bit of soy.
Pizza-Pi is a tiny little hole in the wall place on University Ave just north of 50th. It doesn't have much in the way of ambiance, so don't expect anything. There are a few tables, and they even have candles on them, but it is an otherwise bare bones operation. But they know how to make good pizza.
My son and I were a bit disappointed when we realized that we couldn't get pepperoni. Somehow when I think vegan I forget that it doesn't just mean no dairy and no eggs, but no meat too. I'm a bit strange that way. They do have some vegan meatlike options, such as pepperoni, but those have gluten in them.
Anyway, we ordered 2 pizzas, the Veggie and the Riccota Kalamata. The Veggie comes with Marinara Sauce, Artichokes, Black Olives, Oven Roasted Garlic, and Sundried Tomatoes. The Riccota Kalamata comes with Marinara Sauce, Spinach, Capers, Kalamata Olives, and Cashew Ricotta.
It only took them 15 minutes to make the pizzas. They had a very nice thin crust, the taste was very good. We both enjoyed our pizzas. I'm not much for describing food, but it certainly didn't lack for flavor, and I felt like not only was I eating pizza, but having a very fresh and healthy meal. I also found that the price was within reason.
I hope to eat there again, or maybe do a take-out. You can learn more about what they have to offer by visiting www.pizza-pi.net.
Majan's Bhuja Snack Mix
And now for something completely different. Do you ever miss being able to eat those mixes of little spicy crackers and nuts because they aren't gluten free? Now you have some options.
The makers of Majans Bhuja cracker mixes sent us four big boxes of their products a couple of months ago. We have been giving them out to our support group and to patients and I recently realized that they were nearly gone and I hadn't yet told you about them.
Majans Bhuja snack mixes combine crispy gluten free multigrain noodles, crunchy garden peas, peanuts and sultanas with a savory blend of aromatic spices. If you think that sounds like marketing, it's because I copied some of that language from their website. I couldn't think of exactly how to describe it, and I knew they wouldn't mind.
In the United States they offer four different versions. An Original Mix, a Cracker Mix, a Fruit Mix, and a Nut Mix. The spices are very similar in all four, but there are subtle differences in the mixtures as noted by their name.
I enjoyed each of them, though I'd say I personally prefer the Original Mix. I encourage you to look into them. They are an excellent snack if you like spiciness, and they would make an ideal party snack as well.
Majans Bhuja snack mixes are available at Whole Foods, New Seasons, and several other stores noted on their website, as well as on the website itself. For more information visit www.bhuja.com.
The makers of Majans Bhuja cracker mixes sent us four big boxes of their products a couple of months ago. We have been giving them out to our support group and to patients and I recently realized that they were nearly gone and I hadn't yet told you about them.
Majans Bhuja snack mixes combine crispy gluten free multigrain noodles, crunchy garden peas, peanuts and sultanas with a savory blend of aromatic spices. If you think that sounds like marketing, it's because I copied some of that language from their website. I couldn't think of exactly how to describe it, and I knew they wouldn't mind.
In the United States they offer four different versions. An Original Mix, a Cracker Mix, a Fruit Mix, and a Nut Mix. The spices are very similar in all four, but there are subtle differences in the mixtures as noted by their name.
I enjoyed each of them, though I'd say I personally prefer the Original Mix. I encourage you to look into them. They are an excellent snack if you like spiciness, and they would make an ideal party snack as well.
Majans Bhuja snack mixes are available at Whole Foods, New Seasons, and several other stores noted on their website, as well as on the website itself. For more information visit www.bhuja.com.
So Delicious New Coconut Milk Beverage
So Delicious recently sent our support group samples of their soon to be released coconut milk beverages. You might recognize So Delicious as the makers of many soy and now coconut milk ice cream products, as well as coconut yogurt.
Coconut Milk will be offered in three flavors: Original, Vanilla, and Unsweetened. We were able to taste the first two. If you've never had coconut milk before, it is very smooth and creamy. Some of you might suspect that it would be too creamy, but they have done a nice job of making it a worthy milk substitute.
Opinions varied amongst the testers, but overall people found it to be a nice product that, like all foods, will suit some people more than others. No one disliked it. I personally enjoyed it, but I don't particularly miss milk so I'm not necessarily going to be one to get excited about it.
The Original and Vanilla flavors both contain cane juice, and are otherwise identical accept for the flavoring in the Vanilla. The Unsweetened version is exactly that, though I can't comment on it's flavor since we did not receive that one.
It's rather surprising that coconut milk hasn't been utilized before now as a dairy alternative, except in the form of canned coconut milk usually found in the Thai food section of the grocery store. It is probably closer in taste and texture to cow's milk than any other the other common dairy alternatives. There is also very little coconut flavor to coconut milk, and there is no cholesterol.
These products are high in vitamins D and B12, though they contain no calcium. But you don't need to get your calcium from milk. There are plenty of other sources. As I understand it, these beverages will be available on the east coast of the U.S. approximately May 1st.
For more information about these and other products made by Turtle Mountain, please visit www.TurtleMountain.com.
Coconut Milk will be offered in three flavors: Original, Vanilla, and Unsweetened. We were able to taste the first two. If you've never had coconut milk before, it is very smooth and creamy. Some of you might suspect that it would be too creamy, but they have done a nice job of making it a worthy milk substitute.
Opinions varied amongst the testers, but overall people found it to be a nice product that, like all foods, will suit some people more than others. No one disliked it. I personally enjoyed it, but I don't particularly miss milk so I'm not necessarily going to be one to get excited about it.
The Original and Vanilla flavors both contain cane juice, and are otherwise identical accept for the flavoring in the Vanilla. The Unsweetened version is exactly that, though I can't comment on it's flavor since we did not receive that one.
It's rather surprising that coconut milk hasn't been utilized before now as a dairy alternative, except in the form of canned coconut milk usually found in the Thai food section of the grocery store. It is probably closer in taste and texture to cow's milk than any other the other common dairy alternatives. There is also very little coconut flavor to coconut milk, and there is no cholesterol.
These products are high in vitamins D and B12, though they contain no calcium. But you don't need to get your calcium from milk. There are plenty of other sources. As I understand it, these beverages will be available on the east coast of the U.S. approximately May 1st.
For more information about these and other products made by Turtle Mountain, please visit www.TurtleMountain.com.
When Good Food Goes Bad
There are a lot of ways to interpret the title above, but I am referring specifically to the article on leftovers in this months newsletter.
I wrote this particular article for two main reasons. First, I sometimes see patients who seem to continually develop bacterial overgrowths or infections that are dramatically impacting their digestive health. These are not hypothetical bacterial problems, but bacteria that will show up on lab work. We will treat one problem and they will feel better for awhile only to have another bacterial overgrowth develop shortly thereafter.
This of course becomes very frustrating for both the patient and myself, and for a long time I didn't understand why this was happening. But I'm starting to realize that in many cases people are eating foods that just plain aren't fresh enough to eat.
This is particularly problematic in people who save food too long. Refrigerators are great, but they can't keep food fresh forever. And the fact is, when food goes bad, or even starts to go bad, it contains bacteria and yeast that, when ingested, must be killed off. Sometimes it takes a day or two and then we feel better. But when our digestion is already weakened and compromised, it may prevent us from recovering from the original problem.
The second reason that I wrote this article is because this past weekend I stupidly ate some hummus that had gone bad. But the worst part about it was that it had already been opened and had been out of the fridge too long about three weeks ago. I should have thrown it out then, but I put it back in the fridge. Then I forgot that I should have thrown it out, and I ate it. I thought that it tasted a little "off," but hummus has kind've a unique flavor anyway, so I ignored it.
A couple hours later I was standing in a store when a rumbling developed in my tummy. Hmmm... It didn't take long before I realized that things were not normal down there. I had the good luck of being near a bathroom. Fortunately my body eliminated the problem and that was that. It was a one time episode and I quickly recovered. I took some probiotics this week (which is always a good idea after such an episode)and now I'm fine.
But not everyone is so fortunate, whether it's being near a bathroom, or being able to recover quickly. I encourage you to read the article and to learn from my mistake. And as I say in the article, "When in doubt, throw it out." You're tummy will thank you.
I wrote this particular article for two main reasons. First, I sometimes see patients who seem to continually develop bacterial overgrowths or infections that are dramatically impacting their digestive health. These are not hypothetical bacterial problems, but bacteria that will show up on lab work. We will treat one problem and they will feel better for awhile only to have another bacterial overgrowth develop shortly thereafter.
This of course becomes very frustrating for both the patient and myself, and for a long time I didn't understand why this was happening. But I'm starting to realize that in many cases people are eating foods that just plain aren't fresh enough to eat.
This is particularly problematic in people who save food too long. Refrigerators are great, but they can't keep food fresh forever. And the fact is, when food goes bad, or even starts to go bad, it contains bacteria and yeast that, when ingested, must be killed off. Sometimes it takes a day or two and then we feel better. But when our digestion is already weakened and compromised, it may prevent us from recovering from the original problem.
The second reason that I wrote this article is because this past weekend I stupidly ate some hummus that had gone bad. But the worst part about it was that it had already been opened and had been out of the fridge too long about three weeks ago. I should have thrown it out then, but I put it back in the fridge. Then I forgot that I should have thrown it out, and I ate it. I thought that it tasted a little "off," but hummus has kind've a unique flavor anyway, so I ignored it.
A couple hours later I was standing in a store when a rumbling developed in my tummy. Hmmm... It didn't take long before I realized that things were not normal down there. I had the good luck of being near a bathroom. Fortunately my body eliminated the problem and that was that. It was a one time episode and I quickly recovered. I took some probiotics this week (which is always a good idea after such an episode)and now I'm fine.
But not everyone is so fortunate, whether it's being near a bathroom, or being able to recover quickly. I encourage you to read the article and to learn from my mistake. And as I say in the article, "When in doubt, throw it out." You're tummy will thank you.
GIG National Conference in Seattle!
GIG stands for the Gluten Intolerant Group of North America. It is a non-profit company dedicated to increasing the awareness of gluten intolerance and helping those with gluten intolerance to live better lives.
GIG is one of my favorite organizations and I'm excited to report that their annual national conference will be held this year in Seattle on June 5th and 6th. I will be there and I encourage you to attend. There will be many excellent speakers, including some of your favorite recipe book authors. Also present with vendor booths will be many of the most well recognized companies in the gluten free world.
Although GIG focuses on gluten intolerance, for people who also have other food allergies and intolerances this is about as good as it gets, as far as I am aware. Some of the vendors present will be promoting products that are also free of many other common allergens. And many of the recipe experts are adept and handling multiple food eliminations.
You won't be disapointed by this conference, especially after you ingest all of the free samples. For more information visit www.gluten.net.
GIG is also the organization that operates the Gluten Free Certification Organization (www.gfco.org) and the Gluten Free Restaurant Awareness Program (www.glutenfreerestaurants.org).
GIG is one of my favorite organizations and I'm excited to report that their annual national conference will be held this year in Seattle on June 5th and 6th. I will be there and I encourage you to attend. There will be many excellent speakers, including some of your favorite recipe book authors. Also present with vendor booths will be many of the most well recognized companies in the gluten free world.
Although GIG focuses on gluten intolerance, for people who also have other food allergies and intolerances this is about as good as it gets, as far as I am aware. Some of the vendors present will be promoting products that are also free of many other common allergens. And many of the recipe experts are adept and handling multiple food eliminations.
You won't be disapointed by this conference, especially after you ingest all of the free samples. For more information visit www.gluten.net.
GIG is also the organization that operates the Gluten Free Certification Organization (www.gfco.org) and the Gluten Free Restaurant Awareness Program (www.glutenfreerestaurants.org).
Beve Kindblade, Nutritionist
Beve Kindblade, MS, RD, CD is one of my favorite nutritionists here in Seattle. She spoke at our support group meeting last month and gave an extremely informative lecture on common nutrient deficiencies. In fact, we've invited her back on May 5th so that more of you can hear her.
Beve has been working in her field for over 17 years and has a wealth of experience in dealing with nutrition. She has taught at universities and also worked in hospitals.
Beve takes a particular interest in assessing individual vitamin and mineral deficiencies and working with people to restore those specific nutrients. She is a real expert on food and a wealth of nutritional knowledge.
It's always fun to work with Beve. She is very easy to get along with and I particular enjoy her southern accent, as I think you will too. We don't get enough of that up her in the Pacific Northwest. (By the way, it's sunny today!)
Beve's office is located in downtown Seattle. She also works with clients from out-of-town via telephone and email. I encourage you to visit her very informative website at www.SeattleNutrition.com.
Beve has been working in her field for over 17 years and has a wealth of experience in dealing with nutrition. She has taught at universities and also worked in hospitals.
Beve takes a particular interest in assessing individual vitamin and mineral deficiencies and working with people to restore those specific nutrients. She is a real expert on food and a wealth of nutritional knowledge.
It's always fun to work with Beve. She is very easy to get along with and I particular enjoy her southern accent, as I think you will too. We don't get enough of that up her in the Pacific Northwest. (By the way, it's sunny today!)
Beve's office is located in downtown Seattle. She also works with clients from out-of-town via telephone and email. I encourage you to visit her very informative website at www.SeattleNutrition.com.
Book Launch and Signing Tomorrow!
Tomorrow night is the first Tuesday of the month, when we host the Food Allergy, IBS, and Gluten Intolerant support group. Tomorrow I will present my new book, "Healthier Without Wheat: A New Understanding of Wheat Allergies, Celiac Disease, and Non-Celiac Gluten Intolerance."
I will give you some insight on my motivation for writing my second book, and talk a little bit about the writing and publishing industry in general. I will also walk you through different sections of the book and give you some of the story behind the story, so to speak.
I will be happy to autograph your copy of the book. I ask that you consider making a small donation to the Innate Health Foundation, which is dedicated to providing supporting for patient treatment, education, and further research into the world of food allergies. As always, everyone is welcome.
I hope to see you there.
I will give you some insight on my motivation for writing my second book, and talk a little bit about the writing and publishing industry in general. I will also walk you through different sections of the book and give you some of the story behind the story, so to speak.
I will be happy to autograph your copy of the book. I ask that you consider making a small donation to the Innate Health Foundation, which is dedicated to providing supporting for patient treatment, education, and further research into the world of food allergies. As always, everyone is welcome.
I hope to see you there.
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