“The holiday season can easily strike fear in the hearts of those on a gluten-free or restricted diet. As if it wasn’t hard enough to avoid gluten during the rest of the year, it can seem downright impossible during the holidays when cookies, pies, and bread are particularly prevalent.”
Have you cut gluten out of your diet? If so, you’re part of a growing trend; sales of gluten-free products totaled about $2.6 billion in 2010. Now some beauty companies are also touting products free of the hot-button protein (found in grains like wheat and rye). The question is: If you can’t stomach gluten—either because you have celiac disease or a less severe intolerance—do you really need to avoid it in your moisturizer and shampoo? Not at all, says Sheila Crowe, MD, a gastroenterologist and professor of medicine at the University of California in San Diego. “There’s absolutely no evidence that using a topical product that contains gluten will cause a problem.” One caveat, though: If you’re a lip licker, you could ingest some gluten from a lipstick, gloss, or balm that isn’t gluten-free. So if you have celiac disease, look for lip products without ingredients that include oats, rye, barley, or wheat (such as moisturizing wheat germ oil).
~Source: Life Lift: The Oprah Blog
The above blurb was posted on Oprah’s blog earlier this year. Do you agree with the MD’s statement that using a topical product that contains gluten will not cause a problem? Have you reacted to a beauty product with gluten? Share your thoughts below…
Dr. Vikki Petersen, DC CCN, discusses the potential link between dementia and gluten intolerance.
What do you think of this potential link? Share your thoughts below…
THE INAUGURAL ‘GLUTEN FREE GARAGE’ IS POPPING UP WITH 40+ VENDORS!
Date: Sunday November 11, 2012, 10 am – 4 pm
Admission: $10 for adults / free for kids under 12
Pay at the door / Cash only
Many of the vendors are cash only. Come prepared!
“Located on the site of the historic Wychwood streetcar barns at Christie and
St. Clair, the Artscape Wychwood Barns is the perfect venue for our pop-up gluten-free marketplace! The Gluten Free Garage will take place in the bright Covered Street Barn, which is over 7,600 square feet, with a capacity of 650 people. This unique space is home to The Stop Community Food Centre’s Farmers Market every Saturday morning and hosts many other popular foodie events in the city.” ~source: glutenfreegarage.ca/event-details/
For more information, visit glutenfreegarage.ca.
This past weekend, I enjoyed my first gluten-free experience at Paisano’s Italian Garden Cafe in the Greater Toronto Area (116 Willowdale Avenue, North York).
When my Dad said that he wanted to celebrate his 65th birthday at his favourite restaurant, admittedly, I panicked about what I might eat! Being both gluten- and cow dairy-intolerant, I’m sure you can imagine that dining out can be difficult (though I knew my family would make sure there were some GF options before committing). Of course, my “gluten-free guardian,” my Mom, called ahead to make sure they could accommodate me, as well as my sister-in law, who is also gluten-intolerant… and to my pleasant surprise, they were well-versed in gluten-free food preparation having “served many gluten-free meals” (though one could never tell from their website, as they do not promote this at all).
“Whether food contains gluten – a protein found in wheat, rye and barley – used to concern a relatively small group of people who suffer from celiac disease, an autoimmune reaction to gluten in the small intestine. While growing numbers of people have been diagnosed with the disorder over the last decade, the crowds that have jumped on the gluten-free bandwagon for other reasons outstrip them.”
In celebration of Thanksgiving, I attempted to make my first ever Gluten- and Dairy-free ‘MELA PIE’ (Sidebar: Mela is not only Italian for apple, but is coincidentally one of my nicknames. Mela is also a Sanskrit word meaning ‘gathering’ or ‘to meet’ and, therefore, the perfect dessert for a Thanksgiving gathering with family and friends).
Here’s how I tuned a mini-bushel of local organic apples and a handful of ingredients into a delicious homemade MELA PIE:
Gluten-free Pie Crust: I used an El Peto pre-made pie shell that I purchased at the Gluten-Free Expo in Toronto last weekend. Note: the shell is to be pierced, pre-baked for ~15 minutes, and cooled before filling, as per the box (More ambitious bakers: feel free to bake the crust from scratch)Apples (peeled, cored and sliced very thin): I used mildly-sweet and crisp hand-picked local apples from Organics Family Farm, and temporarily placed the cut slices in a water/lemon mixture so they would not ‘brown’ as quickly (thanks to a tip from my Pastry Chef sister)
“Adherence to a gluten-free diet can result in a number of micronutrient deficiencies.
Although it is common for grain products, such as cereal or flour, to be fortified or enriched with vitamins and minerals, most gluten-free products lack this enrichment. For someone with celiac disease, gluten damages the small intestine which can impair the absorption of nutrients. Thus, individuals following a gluten-free diet are susceptible to nutrient deficiencies.” (Source: gluten.net/learn/)
Read more of the Gluten Intolerance Group’s Education Bulletin:“Supplementing a Gluten-Free Diet.” (Updated August 2011)