Gluten-Free Is Your Edge

Go Gluten-Free 100% Or Nothing

It's true that everybody these days is aware of at least one person that's trying a gluten-free lifestyle. However, it's unlikely that this someone has Celiac Disease, which is an auto-immune disease that birthed the gluten-free health movement. Instead, it's likely someone who either has undiagnosed gut and intestinal issues or is trying to stop eating so much bread, pasta and pastries, their guilty pleasure. 

More than 30% of humans 

have a non Celiac sensitivity to gluten 

where the auto-immune system is being compromised 

- Dr. David Perlmutter, MD, FACN, ABIHM

It's sadly true that the growth of the gluten-free movement beyond Celiac Disease research is due to the lack of properly diagnosed health conditions of auto-immune related diseases, rising allergies, lack of profit seeking Rx opportunities to make profits and GMO overload in America without research on short and long-term health. 

It's completely true that lack of food education and poor food choices are the biggest enemy to our health and future existence.

The truth hurts when we admit that we eat food that tastes good knowing it's detrimental.

More truth shows those with Celiac Disease (myself) who go on a 100% gluten-free diet and remove all cross contamination risks at home, restaurants and packaged goods are treated by removal of gluten. Why you may ask? Well the first reason is if you're unhealthy everyday something is clearly wrong. Secondly, wheat a common gluten protein is so abrasive to the digestive track binding to molecules in your body, removing it will show benefits. Third, when removing gluten found in poor food choices with empty calories, sugars and carbs from bread, bagels, pastas, cookies, crackers and sauces that are processed packaged goods that saturate American grocery stores.

The truth about common cross contamination can change if all gluten-free consumers demanded 100% gluten-free experience including those on the band wagon taking it more seriously. Even a little tiny bit of gluten can effect a Celiac and someone with an undiagnosed intolerance. 

The final truth is substituting gluten-free foods that are nutrient dense and more envinronmentally responsible can both fulfill your cravings and keep your health up. 

Common Gluten Related Symptoms (Reference Gluten-Free Resource Directory)

1. Digestive issues such as gas, bloating, diarrhea and constipation after eating gluten
2. Keratosis Pilaris, (skin on the arms) which is fatty acid and other vitamin deficiency
3. Fatigue, brain food or feeling tired after meals that have gluten
4. Diagnosis of an autoimmune disease such as Hashimoto's thyroiditis, rheumatoid arthritis, ulcerative, colitis, lupus, psoriasis, scleroderma or multiple sclerosis 
5. Neurologic symptoms such as dizziness or feeling off balance
6. Hormone imbalance such as PMS, PCOS or unexplained infertility
7. Migraine headaches, migraine headaches and migraine headaches
8. Diagnosis of chronic fatigue or fibromyalgia when diagnosis can't be pinpointed
9. Inflammation, swelling or pain in your joints such as fingers, knees or hips
10. Mood issues such as anxiety, depression, mood swings and ADD

This Is How I Omelette

Voluntary Vegetable Overdose

Slice, dice, stripe, squares or whatever your fancy. Just be sure there is a lot of colorful and fresh organic vegetables (preferred) in your omelette and every meal. Go with what's on sale and/or use my favorites; onion, broccoli, peppers, mushrooms and tomatoes at minimum. Saute-style on the stovetop on low/med with olive oil and/or coconut oil, light spices such as a dash of salt, pepper, cumin, and turmeric and add into your saucepan. Wash all vegetables carefully to avoid any gluten contamination in the home or from store accidents.

Add The Beaten Eggs

After the vegetables are semi cooked, not fully cooked though, add the eggs slowly around your pan. It'll start to smell super divine in your kitchen and beyond at this point. I typically use a six organic eggs in my omelette to share ;) for 2-3 people if you have sides such as fruit or sliced avocado or you may have extras. (Don't eat egg leftovers longer than a day though because they're obviously best freshly cooked. Continue to cook and cover this concoction on low/med heat. At this time start to prep your taste or bagel (optional) so that you have enough defrosted slices prepped for about five minutes prior to the last step for exact timing. 

Eggy For Breaky Is Created

Since it's covered and cooking on a fairly low flame it will fluff similar to a frittata. I checked it along the way to be sure it wasn't too runny, but that's okay if it is as it will continue to steam and slowly fluff and shape in your sauce pan. Patience grasshopper. If you're in a rush go run. Dash half way through cumin and turmeric for some good spice loving.

Gluten-Free Toast or Bagel

Since you prepped ahead and had toast ready you can combine your hot omelette with your warm toast or bagel.While in the saucepan slice your omelette into small triangle pizza slices so that they fit on your toast without getting overly messy, yet ample food.  On each toast or bagel add organic gluten-free sriracha for a kick or some salsa on the side.  Do not over consume bread, ever, even if it's gluten-free. Focus on eating healthy food and not the comfort food of bread or bagels. 

Tips For Gluten-Free Omelettes

• Clean all sauce pan, plates and silverwear with virgin sponges and hot water/soap if you're in a non gluten-free kitchen such as friend or family
• Be sure your spices are gluten-free, yes they can be contaminated in a facility
• Use a gluten-free toaster or another saucepan for "toasting" bread instead of someone else's dirty glutened toaster because you'll get sick!
• Always have frozen or fresh gluten-free bread, toast and sriracha and salsa available in your home, trust me!
• Be sure all surfaces were cleaned so that there is no risk of contamination.

List Your Top 10 Food Ingredients

These foods should be what you shop for regularly and are found in your refrigerator or in your kitchen table. Utilizing your top 10 ingredients to make simple and complex meals enable you to be sure you're getting enough vitamins and minerals throughout the day. Since it was nearly impossible to only list 10 I put a few substitutes that I put in my rotation... If you can't make your own list today, look at mine and see how yours may compare and figure out ways in which you can learn more about gathering these foods by planting vegetables seasonally or trading with neighbors and friends! Also, notice the foods that are NOT included.

My Top 10 Daily Foods (In no particular order)

1. cabbage 
2. onions
3. tomatoes
4. quinoa or buckwheat
5. kale or spinach
6. nuts (peanuts or almonds) and peanut butter
7. eggs
8. chicken or fish
9. grapefruit or orange
10. green tea

Could I Grow or Gather Food? (If you have land, grow food not grass)

1. vegetables (Seasonally yes you can or buy organic local)
2. nut butter (yes but you need to likely buy nuts and kitchen blender components) 
3. quinoa or buckwheat (likely need to buy unless you have a sizable land)
4. Chicken (Call you state or local zoning department to build a chicken coop!) 
5. grapefruit or orange (Unless you live in a very warm year round client, you buy)
6. green tea (Most tea requires a warm winter climate so you need to buy)

Gluten Cross Contamination

Based on the short list above I can eat dozens of raw and cooked meals. Some of my favorite are salads and soups which never get tiring when you get creative. There also isn't any gluten in those very common foods except from the #1 killer - cross contamination. Yes. It's gluten cross contamination that is found in farms, manufacturing and production facility as well as every day in restaurant kitchens that harm innocent people. The safest foods above are farm fresh organic vegetables, but everything else including green tea, can have gluten contamination in the glue to seal the tea bag or from a facility. It's a sad truth and a likely culprit for those random days when you "thought" you ate gluten-free, but still got very ill.

There Is No Kinda Gluten-Free

 

Kinda Gluten-Free Isn't Real

There is no such diagnosis or diet plan called, kinda gluten-free. People often ask me if gluten-free diets can exist half way or partially in some manner. I am not a doctor, but I do laugh at the idea of shedding the truth about gluten sometimes since I've been committed for over 17 years, so let me tell you that my answer is No. Always No. And 99.9% of doctors will say No. You cannot go partially on a gluten-free diet when you are A) Diagnosed Celiac B) Gluten Intolerance C) Non Celiac Gluten Sensitive D) Have shown improvements removing gluten. 

You may feel "better' with less gluten because you've removed some common gluten related foods such as pasta, breads and cookies. That diet plan should first hand make you think about what you really just did, regarding the removal of nutrition weak wheat pastas, wheat flour, high sugar and dairy is something to consider learning more about. But if you don't go all in gluten-free (as mentioned below) then you're not gluten-free, you're not gluten-free, and you're not gluten-free. You are on a diet that removed pastries, pasta and breads, leave it there and do not refer to it ever as going gluten-free. 

Gluten-Free Only Has One Definition

Gluten signifies a 100% removal of gluten (wheat, barley, rye, malts, etc) and that includes any contamination that likely exists at restaurants and packaged goods. To ensure a gluten-free diet one must obtain a massive food education (yes it can be overwhelming at first, but fun second) and discover food brands (small and large corporations) who obtain a trustworthy certified gluten-free verification for <20 ppm (per the FDA) but preferably look for brands with certification by CSA testing <10 ppm or <5ppm so that you have transparency behind gluten contamination risks. 

Rudi's Gluten-Free Kids Scholarship Contest 2014

When Is Rudi's Summer Camp Contest?

Starting immediately from February 18 – March 18, the wonderful gluten-free and non-GMO brand, Rudi’s, is offering their second gluten-free (1 week) summer camp scholarship contest.

How Do Kids Apply For Gluten-Free Camp?

Families are encouraged to log-on to Facebook and (1) Like the page Rudi's Happy camper Facebook in the top right corner. (2) Then you can submit a 100-word essay from their kids about, “what makes them special” for a chance to win a one-week scholarship to attend a gluten-free overnight camp. The concept of a gluten-free camp is fairly new and they offer a targeted healthy, exciting experience to those kids with stable Celiac Disease or gluten intolerance at Camp Weekaneatit in Georgia or Gluten-Free Fun Camp in Minnesota. 

Contest Winner (10) 

Based on the uniqueness and thoughtful essay, Rudi’s plans to choose 10 winners, ranging in ages from 8-17, to have a gluten-free camp outing that is unlike any other camp in this world! Winners will be announced on April 2, 2014

I Buy Rudi's Gluten-Free Because:

I trust them for quality and taste, I do. For the past 35 years, based out of Colorado, they have offered a variety of gluten-free and non-Gmo breads, hot dog rolls, hamburger rolls, tortillas, pizza crusts, too. When I lived out in Denver for various years, Rudi's was everywhere and certainly that "hometown hero" and loyalty will always be deep in my background. I hope they continue to innovate and offer more nutrient dense healthier and tastier innovative breads as the competition grows and the market for gluten-free continues. When I go out and the party requires me to partake via bringing gluten-free breads, I trust that most grocery frozen departments such as Wholefoods and/or large supermarket chains will have Rudi's.

Shopping Gluten-Free Smart In 2014

Health Stores, Supermarkets & Online Marketplaces

The growth of gluten-free market place was inevitable from a Celiac perspective because we knew from the inside that gluten was a health concern beyond an auto-immune disease. Since food is a main stay in our society, we can't live without it, adaptation and survival of the fittest shows Darwin-istic tendencies from business to consumer. Now the mass population, curious and naive as they are (wink) witness gluten-free aisles, labels and promotions in their local stores and in their email, advertising popups and e-commerce online marketplaces and that's evolution for sure. 

• QUESTION REMAINING: From growing business acquisitions that we read about in the press, can we find out why we still face average 30% higher prices for gluten-free foods?

Who Writes Articles on Gluten-Free Trends? (Inside vs Outside)

1. NY Times - A Big Bet on Gluten-Free, has been written by those on the outside of the gluten-free movement focusing on business and not the legitimate 360 degree educational mission for gluten-free change forward. It's nice to receive the attention, but it's not actually helpful to the masses and their lack of health knowledge affects the Celiac movement negatively with their lack of support for us and insights into evolving gluten related and non-GMO health concerns.
2. Celiac.com - Project Gluten-Free Market Growth Provides Incentive To Educate Yourself, was written by Tracy Grabowski  (gluten-free mom with three kids) from inside of the gluten-free movement supporting and promising health and educational reform. You'll see her pros/cons and holistic thinking and takeaways that enable us all to think about food in a new way for change.

• QUESTION REMAINING: When will our main stream leaders and big budget corporations listen, research and adapt the innovative research that so many of doctors, scientists have published to help and educate the masses on gluten as well as GMOs?

Shop With Curiosity Not Your Hunger

The wild card here is that articles written by the masses, who don't have Celiac or are not inside the true gluten-free movement, cannot shed trustworthy light on gluten-free food sources, labeling, health and provide accurate suggestions to those who shop for gluten-free because they believe deep down gluten is still healthy! It's as easy as interviewing a few people on the street and analyzing their diet, lifestyle and health. How many products have you seen that include "newer" ingredients such as quinoa, buckwheat, chia, amaranth, flax, teff highlighting their unique health properties (iron, fiber, protein, omegas, etc) and many more but their cost is higher than corn, wheat or rice based products with very little nutrient levels? Many believe wheat and other gluten grains are healthy, but don't know how unhealthy gluten is to the majority of humans and other animals since they don't research or believe that mass media and large corporations could feed us crap, well... wake up.

99% of food manufacturers don't care about health, just profits. When will this business mantra change? Eating cheap, pre-packaged foods is nowhere in the mission of any Celiac gluten-free consumer, that's just an uneducated, ignorant lifestyle. Just because Bisquick creates a gluten-free product doesn't mean we should buy it immediately; we should be investigating the source ingredients selected, taste profile and brand mission vs competitors. We need the masses who join the bandwagon and/or have legitimate gluten-free health concerns to shop smart, not cheap, and support those companies who combine health, price and earth... there are many!

Gluten contamination in food, beverages and in restaurants continue to be an alarming issue. How can we trust restaurants or brands that don't verify through a third party? Since labeling has evolved over the years it seems that without a certified gluten-free label we will simply cannot trust anyone or a label. That's why you should support those that go the extra mile to invest in their own products (which costs money) for these 3rd party label certifications such as gluten-free, non GMO, organic, vegan, etc and call companies direct asking why they don't have a certification. 

• QUESTION REMAINING: Can you share this article and others with a family or friend who previously didn't find the value of food education or perhaps is currently suffering from a confusing gluten related concern?