Tuesday, October 30, 2012

Food Should Taste Good

Hi Friend,
Boy, has it been a great October! Earlier this month we announced our partnership with and support for Ellen for the Cure. And, just two weeks ago we were proud to be on the show to present Ellen for the Cure with a check for $150,000.
We absolutely love making delicious chips but we love giving back just as much, which is why we started Food Should Do Good over five years ago. And, it's why we will continue to support our communities, our employees and the environment.
If you haven’t grabbed a bag of your favorite flavor, pick one up today – but this time be sure to grab our coupon.
Hurry before supplies run out!
Snack on,

10 Ways to Reverse the Sugar Curse

Use these sugar-buster basics for a healthy holiday season.
For millions of Americans, Halloween kicks off a sugar-high season that lasts well into the new year. With months of temptation ahead, it’s more important than ever to get sugar savvy now.  Here’s why: Sugar has been linked to more than sixty different ailments, including obesity. While refined sugar consumption has declined in recent years, a new breed of sugar substitutes has emerged in artificial sweeteners such as Splenda, aspartame, and sugar alcohols, as well as high-fructose corn syrup (HFCS). Alarmingly, sugar’s “kissing cousins” may be even more harmful to your health than sugar itself.
Here are some tips that are fundamental sugar-busters–basic concepts to help you identify sugar in all its various forms, and to teach you to limit, substitute for, or eliminate it in the foods you put in your grocery cart, the foods you have in your kitchen, and the way you prepare food.
Change is hard, so ease into it. Start by using the concepts that seem the simplest and most appealing to you. Once you’re comfortable with those, it’s easy to expand and do more.
1. Stop adding sugar to foods- This is the very easiest way to cut sugar! Whether it’s cereal and fruits, or drinks like herbal tea and coffee, don’t add that sweet sprinkle. Simply eliminating nutrient-empty processed sugars from your kitchen is a good way to start. This means not only table sugar, but dextrose, raw sugar, turbinado sugar, brown sugar, and powdered sugar as well.
2. Eliminate processed carbohydrates from your kitchen- Although many people don’t realize it, refined carbohydrates such as white rice, white bread, and white pasta are quickly converted to sugars in the body and disrupt the body’s blood sugar and fat control systems. Keeping these common products out of your home is a simple yet effective way to maintain a better-balanced blood sugar level.
3. Stick with unprocessed whole foods- That’s the only way to be sure you’re greatly reducing your sugar intake. Poultry, meat, fish, and eggs are, of course, sugar-free. Legumes, grains, nuts, vegetables, and fruits, which may have some naturally occurring sugars, are full of nutrients and fiber, two ingredients that help balance blood sugar.
4. Thin out sweeteners or sweet foods- (including natural ones, whenever you can.) The idea isn’t to substitute one sugar addiction for another one, but rather to gradually and permanently cut down on all forms of sugar in your diet. Dilute concentrated sweeteners such as honey with water and mix sweet foods like granola with unsweet foods such as plain cereals and nuts to reduce the total amount of sugar consumed.
5. Just as with sugar-free foods, beware of fat-free foods- The fat-free trend of the early 1990s predated the low-carb craze from which we are now emerging. “Fat-free” may be in bold letters on the label, but what the manufacturers don’t tell you is that the products are sugar-rich, sometimes containing two or more times the sugar found in the regular version of that product that naturally contains a little fat. High amounts of sugar not balanced with protein and fat cause the pancreas to release insulin, the body’s main fat-storage hormone. Fat-free products may sound good on paper, but in the ultimate irony, fat-free products helped to make American fatter and can still do so if you eat them excessively.
6. The more natural the food, the better- It’s well established now that the more processed a food is, the more it will tend to raise your blood sugar. Since balanced blood sugar levels are the goal, opt for foods as close to their natural state as possible. Choose an orange in place of orange juice, an apple over applesauce, and brown rice instead of white rice.
7. Become a food detective- To reduce sugar, you have to know where it is first. To do that, you have to be alert, ask questions, and pay attention to the information you receive about food. Learn to recognize important clues- such as how many grams of sugar are listed on a food label, the ingredients in a food, and how sweet a food tastes to you. Once you identify those foods with a high or hidden sugar content, you know them for what they really are: nutrient robbers and troublemakers for your body.
8. Eat for taste and good nutrition- Your tastes can change, after all, but your fundamental nutrient requirements have to be met each and every day. It’s far better to have your taste buds rebel for a short while, than to have your body break down from nutrient deficiencies. Keep this in mind wen you’re asked to change long-standing habits for new, healthier, sugar-reducing ways of eating.
9. Listen to your body- Know that your body gives powerful signals about what’s right for you even when your taste buds don’t want to listen. For example, if you get an initial high after eating a piece of chocolate but two hours later feel lethargic, irritable, and depressed, your body is going to great lengths to tell you something. Try to pick out those foods that make you feel good over the long term- mentally, emotionally, and physically- and you’ll make great strides toward stabilizing your blood sugar.
10. Eat regular, balanced meals- This may sound like old-fashioned advice, something your mother might have told you, but scientific research is proving its inherent wisdom. Some research indicates that the body operates more efficiently when each meal or snack that you eat contains approximately 40 percent carbohydrates, 30 percent protein, and 30 percent fat. This formula keeps your blood sugar in the optimal zone for as long as four or five hours. Balanced blood sugar levels mean better concentration, better mood, and greater energy and stamina (and therefore less need or temptation to grab something sweet for quick energy).
*Adapted from ‘Get the Sugar Out: 501 Simple Ways to Cut the Sugar Out of Any Diet’

-Edge On Health, Dr. Ann Louise Gittleman

Monday, October 29, 2012

5 Cozy Drinks For Fall Nights

"Spiked Cider
Store-bought apple cider gets an upgrade when it's served
warm with a few cloves and a dash of rum.
Cold Cure
Throat feeling tickly? A hot toddy should do the trick. Stir
together Bourbon, lemon juice, and a bit of honey, then add
hot water.
Revved-Up Cocoa
Simmer chopped Mexican chocolate with milk and a cinnamon
stick for a better-than-a-mix version of this childhood favorite.
Infused Tea
Add a few fresh mint leaves to a cup of green tea, or steep a slice
of peeled fresh ginger along with earl Grey.
Spiced Coffee
Brew your coffee with some cardamom pods, star anise, or
orange zest for a cuppa joe with a hint of the exotic."
-Everyday Food Magazine, October 2012

Why Do We Crave Comfort Food?

"Here are three reasons why mac and cheese makes us feel
better- and why salads and steamed vegetables just won't
do the same.
Hormones Stress provokes a rise in ghrelin, known as the hunger
hormone, which leads to a preference for high-fat foods, according
to research by the UT Southwestern Medical Center. Enter: major
craving.
Memories Can you recall eating warm lasagna as a kid or enjoying
apple pie with Grandma? A study in Psychological Science found
that, in times of loneliness, comfort food can help us feel connected
with others by triggering pleasant memories.
Great Taste Don't doubt the power of deliciousness: A study in
Malaysian Journal of Psychiatry found that eating about 2 ounces
of dark chocolate daily helped decrease anxiety and depression.
Indulging in foods you love may stimulate the release of mood-
boosting endorphins."
-Everyday Food Magazine, October 2012


Super Spices

"Eating a diet rich in spices can help blunt the effects of
high-fat meals, according to research from Pennsylvania
State University.When people in the study ate a spiced-up
heavy meal, their levels of triglycerides (a type of fat in your
bloodstream that can increase your risk of heart disease)
were lower than when they ate bland versions of the same
food. Amp your spice intake by sauteing chicken with
turmeric or stirring cinnamon into oatmeal."
-Everyday Food magazine, October 2012

Food Allergen Labeling

In 2004, the historic Food Allergen Labeling and Consumer Protection Act (FALCPA) was passed, making life significantly easier for individuals with food allergies to manage their potentially life-threatening health condition. The celiac disease community worked for those requirements understanding that the benefits would flow to them as well.

Today, only one provision of FALCPA remains to be implemented -- setting a standard for gluten-free food labeling rules. To help educate decision-makers about the need for this standard, the celiac disease
community is taking advantage of a new forum to make sure its voice is heard loud and clear.

A 'We the People' petition was launched earlier this month, urging government officials to complete the gluten-free food labeling rules. Located on the White House website, it has already garnered 16,000 signatures, and officials will be required to respond if 25,000 signatures are gathered by Thursday, November 1st

We are reaching out to all stakeholders who serve the needs of those with gluten-related disorders, including patients and their families, healthcare providers and gluten-free businesses, to join us in this important effort. By adding your name, you will help to reinforce the strength of our unified voice. We aim for officials to understand that gluten-free labeling rules matter in the lives of thousands of Americans. You can help to support the government in its ruling process by signing the petition today.

With the storm on the East coast this week, our thoughts and prayers are with our community members who are in emergency conditions. The rest of the national community will redouble efforts to shoulder the petition effort in support, and seek ways to help after the storm.

We hope that you will take a few minutes to read and sign the petition your name, we invite you to share the message with others who are committed to ensuring that individuals with celiac disease have safe gluten-free food options. Additional background can be
found here

Thank you in advance for supporting the needs of the gluten-free community and helping its members achieve optimal health.

Best,

American Celiac Disease Alliance
Celiac Disease Foundation
Gluten Intolerance Group
National Foundation for Celiac Awareness

Sunday, October 28, 2012

November GIG Meeting

Please save the date for our next support meeting
Saturday, November 17, 2012, 10am-12pm
Legacy Salmon Creek Hospital, rooms C-D
2211 NE 139th St., Vancouver, WA 98686
Our Guest Speakers will be:
Nadine Grzeskowiak, RN, CEN, is the CEO of
three independent businesses, RN On Call, Inc.,
Gluten Free RN, and Celiac Nurse Consulting.
Anissa DeLeon from Health Endeavors, where they
make safe, gluten free body lotion called Sea Foam.
The one with cocoa is very smooth and smells delicious!
See you there!

All About Alliums

"There are hundreds of onion varieties out there; here
are four favorites.
Vidalia - From Georgia, it is gentle and sweet, they shine when
sauteed in a slurry of olive oil and herbs.
Pearl - From Everywhere, they're just the right size for pickling
whole or creaming into a classic side.
White - From Canary Islands, mild and versatile, they add a
hint of bite to salsas and salads.
Cipollini - From Italy, these flat-topped beauties are made for
braising and slow-roasting.
For a delicious, hassle-free side, heat oven to 425 and arrange 4
whole onions, skin on, in a baking dish. Roast until tender, about
1 hour, then halve and season with coarse salt, freshly ground pepper,
and fresh herbs such as thyme or chopped parsley. Drizzle with
extra-virgin olive oil."
-Whole Living Magazine, October 2012

Souper Satisfying

"Blended soups may help diners feel fuller longer. In a study
published in the Journal Of Nutrition, researchers served some
test subjects a plate of roast chicken with vegetables and a
glass of water, and others a pureed soup of all three. They found
that those who tucked into soup remained satisfied for an additional
half-hour. MRI scans indicated that the puree moved through the
stomach in a steady stream, activating "I'm being fed!" detectors
and triggering chemical changes that made people feel sated. In
those who'd eaten the solid-food version, the water zipped through
the digestive system ahead of the food, so nutrient-sensitive cells
picked up the H2O only- and failed to alert the hunger hormones."
-Whole Living Magazine, October 2012

Friday, October 26, 2012

Mushrooms

"Animal, vegetable, or mineral? Actually, none of the above. Like
it's cousins mold and yeast, the mushroom is a form of fungus that
lives off the decaying remains of other organisms, making it one of the
most primitive foodstuffs out there. Throw in an otherwordly appearance
(spires, fronds, gills) and unpredictable effects (from benign to lethal, and
sometimes even transcendent), and it's no surprise that the mushroom
figures in countless fairy tales and myths. But the kitchen is where it's real
magic happens: Thanks to high glutamic acid content, it adds rich, meaty
depth to any dish, making it not just a vegetarian's BFF, but a carnivore's,
too. Wild or cultivated, gnarled or frilled, one thing's for sure: The mushroom
knows how to get- and keep- our attention.
Know your mushrooms...
Portobello - From: United States. These fully mature creminis make perfect grilled "hamburgers."
Chanterelle - From: Europe. Nutty and delicate, they should be added to a dish at the last second.
Shiitake - From: East Asia. Toss them into a stir-fry with lashings of ginger, gf soy sauce, and sesame oil.
Morel - From: Europe. Intense and smoky, they're best when sauteed simply in butter and herbs."
-Whole Living Magazine, November 2012

Tuesday, October 23, 2012

The Breast Cancer Risk That Nobody Talks About

"Radiation from electrical and wireless gadgets can damage DNA and activate tumor growth.
Israeli scientists have found that low-frequency electromagnetic fields (EMFs)—produced by cell and cordless phones, hair dryers, electronics, faulty wiring, microwave ovens, PDAs, power lines, TVs, and WiFi—have “a statistically significant influence on the formation” of the most common form of breast cancer.
Following close to 1,300 clinical case records of older women—those with the highest incidence of mammary tumors—for over 26 years, researchers report that these women used personal computers at least three hours a day, as well as mobile phones and common electrical appliances that emit EMFs.
Not only is today’s home a source of electropollution, but a large, population-based study in the Journal of Occupational and Environmental Medicine also reports that EMFs in the American workplace elevate breast cancer risk. Research on the effect of EMF exposure on human mammary tumor cells finds that electropollution affects numerous biological processes.
One such process clearly involves melatonin production in the body. “Power-line frequency and microwave electromagnetic fields” significantly disrupt melatonin, convincingly proving “the negative effect of EMFs on the anti-estrogenic effect of melatonin in breast cancer cells,” German scientists write in another study.
Very low levels of melatonin are found in children with precocious puberty—another risk factor for breast cancer. And adult women’s production of melatonin declines during menopause, which may help explain why we are more likely to develop breast cancer as we grow older.
Samuel Milham, MD, PhD, at the Washington State Department of Health traces the rise in cancer and other degenerative diseases in this country to electrification, rather than lifestyle. From the widespread use of the light bulb—one of the most life-changing events in the past 10,000 years—to our unprecedented use of electrical appliances—from alarm clocks and radios, curling irons and razors to conveyor belts and computers, electrocardiograms and MRIs—we have exponentially increased our exposure to man-made EMFs. Today, we are bathed daily in more than 100 million times the electromagnetic radiation that our grandparents experienced.
The good news, says Dr. Milham, is that by reducing our exposure to electropollution a large proportion of debilitating diseases can be prevented. That’s why I wrote Zapped with—count ‘em—over 1,200 ways to protect against the electropollution that surrounds us all 24/7 today. For starters, consider melatonin for breast cancer protection.
A hormone created by the pineal gland deep inside the brain, melatonin does more than regulate the sleep-wake cycle—it can save your life! Low melatonin levels have not only been implicated in breast cancer but also in melanoma—the deadliest kind of skin cancer—as well as malignancies of the ovary and prostate.
Melatonin enhances the effectiveness of your body’s immune cells (called lymphocytes) to fight off foreign invaders, including mutated cells, stimulating the body’s immune response. This remarkable hormone bolsters immunity even further by increasing the antioxidant activity of detoxifying glutathione and anti-inflammatory superoxide dismutase (SOD).
Take 1 or more 3mg tablet(s) of time-released Melatonin at bedtime (or as advised by a health care professional). Unlike any other Melatonin supplement on the market, this formula also contains manganese, selenium, and zinc—additional all-star protectors—for optimum antioxidant benefits against cancer and other degenerative diseases. Manganese, known as the “cell protector” is an important antioxidant to form SOD—a key bodyguard enzyme that protects against cell-damaging environmental toxins and pollutants. Selenium activates the thyroid hormone. This special enzyme that activates T4—the precursor to T3—depends upon it. Without selenium, thyroid therapy is incomplete and can result in a sluggish metabolism and being overweight. Zinc, incredible as an immune booster and for wound health, is also the “anti-anxiety” mineral, so you will sleep more soundly.
Other Breast Cancer Protection
Vitamin D plays an important role in breast cancer progression, a new study in the journal BMC Cancer shows. Not surprisingly, the active form of the “sunshine” vitamin—calcitrol or D3—is also radioprotective, even against low-level EMFs.
Take one capsule a day (or as recommended by a health care professional) of Vitamin D-5000 with calcitrol. In addition to helping facilitate communication between cells—which EMFs interrupt—vitamin D activates the body’s immune response, fights depression, heart disease, and flu, while helping to build and strengthen bones.
Another Zap-Proof Supplement that protects against breast cancer is the antioxidant coenzyme Q10 (CoQ10). Absolutely essential to the mitochondria in the cells, CoQ10 supplementation has been linked to tumor reduction in some breast cancer trials. University of Miami researchers suggest that CoQ10 inhibits cancer cell division, leading to the programmed death of these dangerous cells. As we grow older, our bodies produce less of this vital antioxidant, making it advisable to take 100 to 300 mg of CoQ10 daily.
For postmenopausal women, the European Prospective Investigation into Cancer (EPIC) study links a healthy weight and regular physical activity with lower breast cancer risk. So, during Breast Cancer Awareness Month, join in one of the many walks promoted all around the country and enjoy a little sunshine. Just turn off your cell phone when you go—and never carry it in your bra!"
-Edge On Health, Dr. Ann Louise Gittleman

Gluten-Free Labeling Petition

Dear Friends, Colleagues and CGP's,

The ACDA Needs Your Help!  Please see their message below and act if you can.
We Need Your Signature!  The American Celiac Disease Alliance (ACDA) sent us information about a petition for gluten-free labeling.  We need 25,000 signatures on this petition by November 1st before the White House even looks at it.  We are only halfway there, with 12,600 signatures.  You may read the full petition in the link below.
_________________________________________________________________________________

WE PETITION THE OBAMA ADMINISTRATION TO:

Finalize Standards for GLUTEN-FREE Labeling

The Food Allergen Labeling and Consumer Protection Act required Health and Human Services to set a gluten-free labeling rule by 2008 to aid people with celiac disease, a life-threatening autoimmune condition.  The only known treatment is a strict gluten-free diet.

An estimated 3 million Americans have celiac and even more may have non-celiac gluten sensitivity.  Without adequate labeling, those on a medically prescribed gluten-free diet struggle to make safe food choices and stay well.

Children with celiac cannot participate in the National School Lunch Program when food service staff cannot determine if products are gluten-free.

Congress did its part by passing the law.  It is up to the White House to protect the health of millions of adults and children by finalizing the rule NOW!

Click Here to view the petition.  You can read more at www.AmericanCeliac.org.

We strongly urge you to sign it yourself and to forward this email to others

You will need to create an account, which will test your email.  This is to ensure that the email addresses provided actually belong to individuals.  Only one vote may be cast per email address. 
 
Let's Make A Difference Together!
Sincerely,

Tom O'Bryan, DC, CCN, DACBN
 
Latest Statistics:  
The incidence of CD increased five-fold from 1.3 per 100,000 in 1999 
to 6.5 per 100,000 in 2008, with the highest rates 
of increase among those over 34 years of age 
Please send any questions to Karen@theDr.com

Sunday, October 21, 2012

November GIG Meeting

Please save the date for our next support meeting
Saturday, November 17, 2012, 10am-12pm
Legacy Salmon Creek Hospital, rooms C-D
2211 NE 139th St., Vancouver, WA 98686
Our Guest Speaker will be:
Nadine Grzeskowiak, RN, CEN
She is also the CEO of three independent businesses,
RN On Call, Inc., Gluten Free RN, and Celiac
Nurse Consulting. Her mission is to educate people
globally about gluten intolerance and celiac disease:
empowering them to improve their health and
quality of life with food.
See you there!

Samplefest 2012

Thank you so much to all of you that came
out to join us for our Samplefest Gluten Free
Food & Health Fair yesterday. Everyone had
a lot of fun which made the event a big success!
Please join us for our next one on April 20, 2013.
GIGSWWA thanks you for your continued help
and support!

Thursday, October 18, 2012

SAMPLEFEST TODAY!!

Today is the day, we hope you come our way to the
Samplefest Gluten Free Food & Health Fair!
Saturday, October 20, 2012, from 9am-3pm.
St. John Lutheran Church, 11005 NE Hwy 99, Vancouver
Admission: $2.00 per person, $10.00 Max per family
Children 12 and under are Free
Please bring a donation for the Church Food Bank
Enjoy our GIG Fundraiser $1 Food Menu
Samples galore, Door Prizes and more...
Cash & Checks only please for vendor product purchases.
Any questions, contact Audrey: levinaj@comcast.net
Come join the fun!!

Wednesday, October 17, 2012

Our Facebook Page

Oh no! You may have been missing some of our fun posts lately. Why? It’s because of a recent change that Facebook has made. Even though you’ve liked our page, and probably even subscribed to our updates, if we do not pay to promote our posts, chances are that you won’t see most of them in your newsfeed. Bummer.

To keep receiving all posts from GIG of Southwest Washington, go to our page (https://www.facebook.com/GIGofSouthwestWashington) and hover your mouse on the "Like" button to the right of our name. In the drop-down menu select "ADD TO INTEREST LISTS". From there, you will be asked to create and name an interest list. When you select that interest list you will see ALL of our posts and you won't miss anything important! 

Yep, it’s frustrating, but we promise we’ll make it worth it! Please share this information with your friends.

Schar Survey


We appreciate your continued support of the Schar brand, and wanted to request that you help us with a short and voluntary survey.  
At Schar, we are constantly looking to exchange ideas with our consumers to give them the security they need to manage their gluten-free diet.
Click the link below
https://www.surveymonkey.com/s/Schar


Sincerely,

The Schar Team

Friday, October 12, 2012

***SAMPLEFEST***

Our next Samplefest Gluten Free Food & Health Fair
is only 2 days away! Saturday, October 20, 2012, from 9am-3pm.
St. John Lutheran Church, 11005 NE Hwy 99, Vancouver
Admission: $2.00 per person, $10.00 Max per family
Children 12 and under are Free
Please bring a donation for the Church Food Bank
Enjoy our GIG Fundraiser $1 Food Menu
Samples galore, Door Prizes and more...
Cash & Checks only please for vendor product purchases.
Any questions, contact Audrey: levinaj@comcast.net
Come join the fun!!

Thursday, October 11, 2012

Where in The World is Beth Hillson?

Hello all. Thanks for your notes. I am on the road, presenting a GF Holiday Boot Camp and Survival program in the following locations. If you are nearby, come and visit. I'll have books to sign as well.

Saturday October 13, 11 a.m. and 1 p.m.
Kroger Store #998
1365 E 86th St
Indianapolis, IN 46240
Just down the street from the GF Living Expo  in Carmel
(You can do Both!)

Monday October 15, 6:30 p.m.  
Kingsgate Marriott Conference Center
at the University of Cincinnati
151 Goodman Drive, Cincinnati, OH 45219 
Vouchers will be given to attendees for parking ($10 each).


Tuesday, Oct 16, 6 to 8 p.m.
Frys Food Store #612, 4707 East Shea Blvd. Phoenix, AZ 85028 (Route 51 North to Shea)
Includes a special holiday cooking class - call 480-367-3940 (space is limited)


Wednesday, Oct 17 6 to 8 p.m.
King Soopers #19, 3100 South Sheridan Blvd., Denver, CO. 80227,

Thursday, Oct 18 4 p.m.
Fred Myer 3805 SE Hawthorne Blvd. Portland OR 97214


These events are sponsored by Glutino and Kroger Markets.

Schar Gluten Free

Halloween is such fun we though we would send along a special Halloween e-newsletter. We included all the usual "treats" such as party ideas, a gluten free candy list, as well as some festive recipe ideas.
Trick or treating is easy gluten-free. There are many main stream candies that are naturally gluten-free (see list below). What can be trickier are the parties and gatherings around Halloween. Here are a few suggestions to help make the day filled with fun not worry:


  • Make sure your trick or treat-er has a good meal before setting off. They are bound to be excited and not want to sit down – so tempt them with something fun and nutritious. What about chicken nuggets in the shape of pumpkins, or gluten free spaghetti with meatballs? Their tummies will be full so they won’t be as tempted to fill up on treats while they are out.
    • If they are just too excited to sit down and eat on the go type of meals may be the answer. Try cheese and apple slices, carrots and hummus, or deli meat and cheese roll ups. Even a gluten free peanut butter sandwich is a healthy meal for any ghost or goblin that can't wait to trick or treat.
    • Make sure to review the list of safe candies you're your trick or treat-er before they leave home.
Halloween
  • If a Halloween party is on the agenda then call the host ahead of time to find out if a meal or snacks are being served. Offer to provide part of the meal or snacks – this ensures that there will be gluten-free options for your child.
  • Offer to host the party! This will enable you to provide a completely gluten-free party that will be fun, delicious and no one will know the difference.
For classroom parties:
  • The key is to talk to the teacher ahead of time. Make sure she has a list of safe candies and treats. Offer to provide a hypoallergenic snack for all such as popcorn balls, baked apples – or even fresh ones!
  • There are many non food related Halloween activities that the class can enjoy: Carving or decorating pumpkins, scavenger hunts, Halloween related books and stories, create a Halloween play, research how pumpkins became a symbol of fall, investigate native foods and their growing cycle.
  • Encourage the teacher to take on a neighborhood project – collect canned goods for a homeless shelter, collecting monies for UNICEF or other local charities.
  • For treats think outside the candy aisle. There are lots of goodies that are non food related. The offerings can be adapted to the age of the children. Treats can be; Halloween pencils or pens, stickers, small Halloween pumpkins and figurines, glow sticks, pen flashlights, even coins for UNICEF.
Here is a quick list of safe gluten-free candies. It is important to remember Halloween is also about dressing up, carving pumpkins, and getting friends together. Emphasize the nonfood aspects of the day. Please note that the candies listed below are gluten-free to the best of our knowledge. We cannot guarantee that they are gluten-free nor do we know what measures are taken by the manufacturers to avoid cross contamination.

Chocolates
M&M's
Milky Way DARK ONLY
3 Musketeers
Baby Ruth
Butterfinger
Chunky
Dove
Hershey's Kisses
Hershey's bar – plain, almond
Junior Mints
Mounds
Oh Henry
Payday
Reese's Peanut Butter Cups, Miniatures, Pumpkins
Snickers

Non Chocolate treats
Brach's Candy Corn, Autumn Mix, and Pumpkins
Pez
Pixie Sticks
Nerds
Sweet tarts
Tic Tacs
Spree
Starbursts
Jolly Ranchers
Tootsie rolls and pops
Laffy Taffy
Lifesavers
Lifesavers gummies
Fun dip
Peeps Marshmallow Treats – (not cookie flavor)
Most gums
Haribro gummy treats
Sour Patch Kids
Ring Pops
Skittles
Sugar Babies
Mary Jane's
Charleston Chews

HALLOWEEN RECIPE

  • Pumpkin Shaped Chicken (or fish) Nuggets
Chicken breast (or flounder cut into pumpkin shape with a cookie cutter) 1 cup Schar gluten free breadcrumbs
1 cup crushed potato chips
½ tsp Pepper
½ tsp Garlic salt
½ tsp Oregano, crushed
1 Egg, beaten Heat oven to 400. Lightly coat the bottom of a baking pan with oil. Mix together the dry ingredients. Beat the egg. Cut the chicken or fish into desired size and/or shapes. Dip the chicken or fish into the egg then into the coating mixture. Place the chicken or fish in the pan. Repeat until all chicken is coated.
Bake for 20 – 30 minutes depending on the size and thickness of the pieces.


Share The Health Expo

Vitamin Shoppe
Saturday, October 13, 2012, 11am-2pm
1337 N. Hayden Island Dr., Portland

Wednesday, October 10, 2012

Samplefest

Another GREAT Samplefest Gluten Free Food & Health Fair
is only 9 days away! Saturday, October 20, 2012, from 9am-3pm.
St. John Lutheran Church, 11005 NE Hwy 99, Vancouver
Admission: $2.00 per person, $10.00 Max per family
Children 12 and under are Free
Please bring a donation for the Church Food Bank
Enjoy our $1 Menu of Healthy Food Choices for our GIG Fundraiser
Samples galore, Door Prizes and more...
Cash & Checks only please for vendor product purchases.
If you have any questions, please contact Audrey: levinaj@comcast.net
Don't miss it!!

Tuesday, October 9, 2012

Pita Bread

This gluten free pita bread recipe is one of the few recipes that I know by heart.
Not because it's the tastiest gluten free pita bread I've ever made or because it
only takes 18 minutes to bake. Nope. It's because the only ingredients in this
recipe are  water, almond flour, coconut flour, egg, salt, baking soda, and
butter (or oil). 
Easy to remember right?
Get the whole recipe here on the blog:
Talks soon,
Andrew "Pita bread maker" Cordova
p.s. Even if you don't like pita bread would you please 
click the "like" button on the blog and "pin" this recipe. 
Doing this will help others to find the recipe.
p.p.s. I also included a recipe for gluten free pita chips and homemade hummus.
(the pita chip recipe is awesome)


Andrew Cordova | P.O. Box 124663 | San Diego, CA 92112
Email Marketing by iContact - Try It Free!

Monday, October 8, 2012

Burgerville


Here's a letter I received from Burgerville. Did you know that 41% o the Burgervilles now serve gluten-free buns? It was a dream only a few years ago. Our local BV offers healthier options for fast-food in the Pacific NW.

"Hope all is well with you. I wanted to give you an update on Burgerville and the gluten free bun we are serving.

We are now offering the Udi’s bun in 16 of the 39 Burgervilles. We slowly add several restaurants at a time. I go out and train each restaurant’s management staff individually. And they in turn have to train all crew before they can start serving the bun.
...See More

Sunday, October 7, 2012

Samplefest

Another GREAT Samplefest Gluten Free Food & Health Fair
is only 10 days away! Saturday, October 20, 2012, from 9am-3pm.
St. John Lutheran Church, 11005 NE Hwy 99, Vancouver
Admission: $2.00 per person, $10.00 Max per family
Children 12 and under are Free
Please bring a donation for the Church Food Bank
Enjoy our $1 Menu of Healthy Food Choices for our GIG Fundraiser
Samples galore, Door Prizes and more...
Cash & Checks only please for vendor product purchases.
If you have any questions, please contact Audrey: levinaj@comcast.net
Don't miss it!!

Saturday, October 6, 2012

The Healthiest Seat in Town

Does the extra D in 3-D make you dizzy? Next time
you head to the multiplex to see a 3-D flick, sit in the
rear of the theater to avoid feeling woozy, researchers
from Pacific University College of Optometry say.
They surveyed 203 adults and teens who were asked
to watch 3-D films from a variety of distances and angles.
Those near the outside edges or in the front were more
likely to experience blurred vision and motion sickness
from the dual images.

-Prevention Magazine, November 2012

A Surprising Way to Beat Smoking

Eating your fruits and vegetables (at least four servings
a day) may have an unexpected benefit: It makes you
more likely to succeed if you try to quit smoking,
according to a University at Buffalo study. Researchers
suspect that produce's stomach-filling high fiber and water
content delay the onset of hunger- and since hunger is
triggered by hormones similar to those that spark
nicotine cravings, it's often mistaken for the urge to smoke.

-Prevention Magazine, November 2012

Samplefest

Another GREAT Samplefest Gluten Free Food & Health Fair
is only 14 days away! Saturday, October 20, 2012, from 9am-3pm.
St. John Lutheran Church, 11005 NE Hwy 99, Vancouver
Admission: $2.00 per person, $10.00 Max per family
Children 12 and under are Free
Please bring a donation for the Church Food Bank
Enjoy our $1 Menu of Healthy Food Choices for our GIG Fundraiser
Samples galore, Door Prizes and more...
Cash & Check only please for vendor product purchases.
Don't miss it!!

Friday, October 5, 2012

Fairycakes Gourmet Gluten Free Goodies Goes Retail

Due to circumstances beyond our control,
our Grand Opening has been DELAYED.
We will keep you updated and we thank you for
your support!

Starting in November, we will be offering Gluten Free
Victorian Tea service and Children's Fairy Birthday Parties
in the comfort of your home.
Call to make your reservations now: 503-961-3898
Email: miriammac@yahoo.com
Facebook: Fairycakes Gourmet Gluten Free Goodies

AllerDine

      
   Overnight Camp is possible 
   EVEN with food allergies!
Our son, with multiple severe food allergies, went to Overnight Camp last year for a Month!  He had the best time and we felt confident the camp would keep him safe.  As parents of children with food allergies, we always worry about allergies limiting our children.  Camp Wahanowin made summer camp possible for our son through open discussion with the office and staff.  We want to share this experience with our allergic community and provide this GREAT OFFER to you. Call Bruce, he and his staff are thrilled to discuss your needs.
Check out the 2012 Camp slide show...our son didn't want to come home!!!
 

Enroll by October 19th and pay 2012 fees for the 2013 Summer: Save $100 to $400! 
Call the camp at (800) 701-3132 or email Bruce at info@wahanowin.com to see if they can accommodate your food allergy needs!
       
   
Blue

Thursday, October 4, 2012

Samplefest

Another GREAT Samplefest Gluten Free Food & Health Fair
is only 15 days away! Saturday, October 20, 2012, from 9am-3pm.
St. John Lutheran Church, 11005 NE Hwy 99, Vancouver
Admission: $2.00 per person, $10.00 Max per family
Children 12 and under are Free
Please bring a donation for the Church Food Bank
Enjoy our $1 Menu of Healthy Food Choices for our GIG Fundraiser
Samples galore, Door Prizes and more...
Cash & Check only please for vendor product purchases.
Don't miss it!!

Wednesday, October 3, 2012

Arsenic in Rice

Members of the gluten-free community may be concerned about a recent study published in Consumer Reports on arsenic levels in rice.
GIG is a member of the ACDA (American Celiac Disease Alliance) and is in agreement with the following position statement issued by the ACDA on this topic.   This position statement reflects the input of medical experts in the field of celiac disease. The ACDA concludes that there is not sufficient scientific evidence at this time to make a recommendation regarding rice intake, but that it is recommended that individuals following a gluten-free diet consume a diverse diet which incorporates a broad range of whole grains.
ACDA statement:
The ACDA appreciates the FDA releasing the preliminary data on sampling the agency has done to determine the presence of arsenic in rice and rice products. This news has generated concern within the celiac and gluten-intolerant communities as rice is the most common grain used in gluten-free products and individuals following a gluten-free diet are likely to consume more rice-based products than the average American. 
Earlier this year, Consumer Reports (CR) tested rice and rice based products and  found measurable amounts of both inorganic arsenic, a known carcinogen, as well as organic  arsenic, less toxic but still of concern, in those samples. This information led the FDA to undertake its own study sampling significantly more products, and to share the early findings.  While arsenic is found in foods throughout the food chain, in their natural state, or when processed into other products, it is not known where the threshold of safety ends and harm begins. The FDA indicates it is moving to gather and analyze the data necessary to make sound scientific judgments regarding the levels which may cause potential health risks. The ACDA is urging the FDA to act expeditiously as Americans with celiac disease and gluten-intolerance may be at greater risk of danger as a result of following a gluten-free diet.  

At this time, the science does not exist for the ACDA to make a recommendation regarding the consumption of rice or rice based products for persons with celiac disease or gluten intolerance.  However, we do recommend that individuals following a gluten-free diet consume a diverse diet that incorporates a broad range of whole grains such as corn, quinoa, amaranth, sorghum, and buckwheat, into their diet in an effort to maximize nutrition

GF Labeling

WE PETITION THE OBAMA ADMINISTRATION TO:
Finalize Standards for GLUTEN-FREE Labeling
 
The Food Allergen Labeling and Consumer Protection Act required Health and Human Services to set a gluten-free labeling rule by 2008 to aid people with celiac disease, a life-threatening autoimmune condition. The only known treatment is a strict gluten-free diet.
 
An estimated 3 million Americans have celiac and even more may have non-celiac gluten sensitivity. Without adequate labeling, those on a medically prescribed gluten-free diet struggle to make safe food choices and stay well.
 
Children with celiac cannot participate in the National School Lunch Program when food service staff cannot determine if products are gluten-free.
 
Congress did its part by passing the law. It is up to the White House to protect the health of millions of adults and children by finalizing the rule NOW.
 
Created: Oct 02, 2012

Here is the link to the petition:  http://WH.gov/Be7R

You can read more about it at americanceliac.org
 
This petition will not be looked at by the White House until it is signed by at least 25,000 people. We strongly urge you to sign it yourself and to forward this email to others.
 
Let's make a difference together!

Tuesday, October 2, 2012

Eat Mindfully

Invest in your food, in general, people have gotten away
from the art of cooking. The more you're involved in creating
what you eat- from growing your own vegetables, to shopping
for ingredients, to enjoying all the aspects of food preparation-
the more mindful you will be. Setting a nice table also helps
honor the sanctity of mealtime. 66% of Americans regularly
eat dinner in front of the TV.

-Remedy's Healthy Living Magazine, Fall 2012

Breast Health: Proven Ways to Protect Yourself

Diet, supplement and environmental strategies.
October is Breast Cancer Awareness Month. I think that the most terrifying words in the English language for a woman are “you have breast cancer.” But knowing that genetics only play a role in 5% of breast cancer cases should be very encouraging news for all of us because it means that we have nearly total control over the destiny of our bodies! The stats suggest that 1 out of 8 woman can develop breast cancer sometime during their lives yet, more women than ever before are survivors because of early prevention, detection, and awareness.
Diet wise, keep in mind that the omega-3s found in flax and fish oils have a protective effect against the development of breast cancer.  Japanese women have a very low incidence of breast cancer and they are large consumers of cold water fish rich in the awesome omega-3s.  Get on the right fat track—at least one to two tablespoons of ground flaxseeds (high in hormone-balancing lignans) and/or a minimum of 1 to 2 g of fish oil daily.
The women of Mediterranean countries also have a very low incidence of breast cancer and they receive about 40% of total calories from fat—in the form of delicious olive oil, a monounsaturated fat that can be used for salad dressings and stir-frying.
There is another promising disease-defying nutrient on the horizon: the antioxidant Coenzyme Q10 (CoQ10). Perhaps best known for its role in preventing heart disease, CoQ10 is so vital to your health that is it found in virtually every single cell in your body. It helps to convert energy in the mitochondria from glucose and oxygen. The highest energy organ of the body—like the heart—needs twice as much CoQ10 as other body parts, but this super supplement has also been linked to the breasts!
In the early 1990s, a research team led by Danish scientist Knud Lockwood, M.D. reported that CoQ10 in dosages as high as 390 mg per day had successfully treated patients with breast cancer.  In 2006, CoQ10 again made headlines when University of Miami researchers presented a study at the 2006 American Association for Cancer Research that suggested CoQ10 “not only inhibits the growth and spread of cancer cells but effectively programs the cancer cells to self regulate and destroy themselves.”
Since CoQ10 is oil soluble, I always recommend that it be taken at the same time as your omega-3s. I personally take three 100 mg CoQ10 softgels per day—I  spread them out at breakfast, lunch, and dinner—as a preventative since evaluating the research.
Other tips for helping to protect your breasts by shielding against toxic exposures from the environment:
  • Keep air, water, and workplace clean by using filters.
  • Avoid prolonged exposure to household chemicals, solvents, and cosmetics with synthetic preservatives. Eliminate plastics and pesticides as much as possible.
  • Have X-rays taken only when needed. Avoid electromagnetic fields from home appliances and wireless gadgets (cell phones, cordless phones, laptops).  Sleep grounded to restore natural electrical balance to your cells by infusing your system with healing electrons.
  • Check out the Iodine Loading Test to assess your body’s levels of iodine—an overlooked “adaptogen” mineral—that can increase breast cancer risk. I was first made aware of this test thanks to the work of Nan Kathryn Fuchs, Ph.D. Iodine is heavily concentrated in the breasts and balances estrogenic effects on breast tissue.  According to Dr. Guy Abraham, the developer of the Iodine Loading Test, “there’s strong evidence that women who are deficient in iodine are more prone to breast cancer.”
Last but not least, for those of you who are concerned about the radiation from mammograms, there is now an inexpensive at-home test you can perform called the Liv Aid. This heart-shaped soft pad made from polyurethane was found by Italian researchers to be 100% effective in detecting tiny lumps the size of a sugar grain. Used with thermography, this inexpensive screening could be a lifesaver. Check out www.liv.com today!

-Edge On Health, Dr. Ann Louise Gittleman

Franz Bakery

The Northwest Company Introduces Two Varieties for the Gluten-Free Lifestyle
Portland, Ore. (October 2, 2012) – Franz Bakery announced today the introduction and immediate availability of its new line of gluten-free bread, which includes Franz Gluten Free White and Franz Gluten Free 7 Grain.
Franz, an independent, family-owned bakery, recognized the need for high-quality, great-tasting gluten-free bread in the neighborhoods the bakery serves throughout Oregon, Washington, Idaho, Northern California and Montana.
“We are proud to support the celiac community and a gluten-free lifestyle,” said Marc Albers, president of Franz Family Bakeries. “We want to meet the needs of the gluten-free community by not only providing certified gluten-free products, but also great-tasting bread that will satisfy everyone.”
The new line of breads is certified by the Gluten Free Certification Organization (GFCO), and starting today will be delivered to participating stores and all Franz Bakery Outlets. The two varieties, made with fresh, high-quality ingredients in a dedicated gluten-free bakery, are:
·         Franz Gluten Free 7 Grain – Each 90 calorie slice is natural, made with 100 percent whole grains, including teff, quinoa, millet and amaranth. Made with no High Fructose Corn Syrup, the Gluten Free 7 Grain contains 2g of fiber, 100mg of sodium and 2g of protein.
·         Franz Gluten Free Mountain White – Each 90 calorie slice is natural and made with whole grains, with no High Fructose Corn Syrup, and 2g of fiber, 110mg of sodium and 2g of protein.
“The launch of these two varieties is just the start of our commitment to those who live gluten-free; look for more gluten-free offerings from Franz in the future,” said Albers.
For more information on the new line, go to Franz’s Gluten Free page on its website.
About Franz Bakery
Franz Bakery is a fourth generation, family-owned baking company based in Portland, OR.  Since 1906, Franz has been providing communities with fresh bread, buns, bagels, cookies and pastries, using the highest quality ingredients.  Today, they have bakeries spread throughout the Northwest in order to deliver fresh baked goods daily to their customers. For more information, visit www.franzbakery.com.
###
Media Contact:                
Danny Pettey, Sasquatch Agency
503-222-2346 ext. 109