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Wednesday, June 19, 2013
Beet salad at Double Zero in Sandy Springs! #glutenfree #dairyfree
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#GlutenFree Grab and Go: Turkey, Broccoli, and Egg Muffins
Ingredients
For the sausage
1 tablespoon olive oil
1/2 medium yellow onion, finely chopped
1 clove garlic, minced
1/2 pound ground turkey
1 teaspoon dried oregano, crumbled
1 teaspoon fennel seeds
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1/2 teaspoon sea salt
For the muffins
2 cups broccoli, finely chopped
1 cup shredded cheddar cheese
1/4 cup sun-dried tomatoes (soaked in oil), finely chopped
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon sea salt
8 large eggs
1 tablespoon chives
Source: http://www.fitsugar.com/Gluten-Free-Turkey-Sausage-Egg-Muffin-30839677
Los Altos Town Crier
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Source: http://www.losaltosonline.com/index.php?option=com_content
Source: http://www.losaltosonline.com/index.php?option=com_content
Lipoatrophy is associated with an increased risk of hashimoto's thyroiditis and coeliac disease in female patients with type 1 diabetes
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Source: http://www.mdlinx.com/endocrinology/news-article.cfm/4684858/?xml=
Rancho Santa Fe Bar | Rancho Valencia - The Pony Room | Restaurants Rancho Santa Fe
Offering the only Prosecco on draft in Southern California, The Pony Room is destined to become a favorite among locals and resort guests alike. In addition to a wide selection of locally brewed craft beers and 100 variations of tequila, the bar also serves one of the area's most impressive collections of high-end wines and hand-crafted, one-of-a-kind signature cocktails, such as the "Made Pony" with organic strawberries, agave nectar and hand-pressed lime juice.
But The Pony Room is more than just a bar, serving rustic American cuisine with simple dishes that are simply fresh, including mini stuffed sweet peppers, candied garlic chicken wings with sweet soy sauce, and Maine lobster flatbread with 26 wild mushrooms. Dishes are uniquely presented on items like reclaimed wine barrel boards, cast iron and slate. With Old World furnishings, enlarged windows and al fresco dining among fireplaces, guests can enjoy breathtaking views in a casually comfortable atmosphere.
Source: http://www.ranchovalencia.com/dining/san-diego-area-restaurant-bar
Viruses in gut confer antibiotic resistance to bacteria
Bacteria in the gut that are under attack by antibiotics have allies no one had anticipated, a team of Wyss Institute scientists has found. Gut viruses that usually commandeer the bacteria, it turns out, enable them to survive the antibiotic onslaught, most likely by handing them genes that help them withstand the drug.
What's more, the gut viruses, called bacteriophage or simply phage, deliver genes that help the bacteria to survive not just the antibiotic they've been exposed to, but other types of antibiotics as well, the scientists reported online June 9 in Nature. That suggests that phages in the gut may be partly responsible for the emergence of dangerous superbugs that withstand multiple antibiotics, and that drug targeting of phages could offer a potential new path to mitigate development of antibiotic resistance.
"The results mean that the antibiotic-resistance situation is even more troubling than we thought," said senior author Jim Collins, Ph.D., a pioneer of synthetic biology and Core Faculty member at the Wyss Institute for Biologically Inspired Engineering, who is also the William F. Warren Distinguished Professor at Boston University, where he leads the Center of Synthetic Biology.
Today disease-causing bacteria have adapted to antibiotics faster than scientists can generate new drugs to kill them, creating a serious global public-health threat. Patients who are hospitalized with serious bacterial infections tend to have longer, more expensive hospital stays, and they are twice as likely to die as those infected with antibiotic-susceptible bacteria, according to the World Health Organization. In addition, because first-line drugs fail more often than before, more expensive therapies must be used, raising health-care costs.
In the past, Collins and other scientists have probed the ways gut bacteria adapt to antibiotics, but they've focused on the bacteria themselves. But Collins and Sheetal Modi, Ph.D., the lead author of the study and a postdoctoral fellow in Collins' laboratory and at the Wyss Institute, knew that phage were also abundant in the gut, and that they were adept at ferrying genes from one bacterium to another.
The researchers wondered whether treating mice with antibiotics led phage in the gut to pick up more drug-resistance genes, and if so, whether that made gut bacteria stronger.
They gave mice either ciprofloxacin or ampicillin – two commonly prescribed antibiotics. After eight weeks, they harvested all the viruses in the mice's feces, and identified the viral genes present by comparing them with a large database of known genes.
They found that the phages from antibiotic-treated mice carried significantly higher numbers of bacterial drug-resistance genes than they would have carried by chance. What's more, phage from ampicillin-treated mice carried more genes that help bacteria fight off ampicillin and related penicillin-like drugs, while phage from ciprofloxacin-treated mice carried more genes that help them fight off ciprofloxacin and related drugs.
"When we treat mice with certain classes of drugs, we see enrichment of resistance genes to those drug classes," Modi said.
The phage did more than harbor drug-resistance genes. They could also transfer them back to gut bacteria – a necessary step in conferring drug resistance. The researchers demonstrated this by isolating phage from either antibiotic-treated mice or untreated mice, then adding those phage to gut bacteria from untreated mice. Phage from ampicillin-treated mice tripled the amount of ampicillin resistance, while phage from ciprofloxacin-treated mice doubled the amount of ciprofloxacin resistance.
That was bad enough, but the scientists also found signs that the phage could do yet more to foster antibiotic resistance. That's because gut phage from mice treated with one drug carried high levels of genes that confer resistance to different drugs, which means that the phage could serve as backup when bacteria must find ways to withstand a variety of antibiotics.
"With antibiotic treatment, the microbiome has a means to protect itself by expanding the antibiotic resistance reservoir, enabling bugs to come back to be potentially stronger and more resistant than before," Collins said.
"Antibiotic resistance is as pressing a global health problem as they come, and to fight it, it's critical to understand it," said Don Ingber, M.D., Ph.D., Wyss Institute Founding Director. "Jim's novel findings offer a previously unknown way to approach this problem by targeting the phage that live in our intestine, rather than the pathogens themselves."
Source: http://medicalxpress.com/news/2013-06-viruses-gut-confer-antibiotic-resistance.html
How do you do #GlutenFree dieting to test for gluten sensitivity?
Just cut all grains (including corn and starchy veg such as potatoes) out of your diet. Also stop eating all refined sugar and soy. The utensils are not a problem, even if they are unwashed. DO NOT EVER EAT anything with ANY corn or soy in it. Doctors know NOTHING about nutrition or food interactions!
Source: http://answers.yahoo.com/question/index?qid=20130615154048AApgc7D
I cut out all of the above and after 45 days my asthma, arthritis, skin rashes, edema, and horrible skin itching were TOTALLY RESOLVED. Going strong now 15 years later and I will NEVER go back to eating grain. Haven't seen a doctor for 10 years (I'm 55) now, and never plan to see one ever again. Grain is poison! So is sugar!
Ignore Matty. The child knows nothing about nutrition.
Source: http://answers.yahoo.com/question/index?qid=20130615154048AApgc7D
#GlutenFree buckwheat goes against the grain - Washington Post #glutenfree
With all the hype about vegetarian and gluten-free diets, it is surprising there isn’t more discussion about buckwheat, a grain substitute that, despite its name, is naturally gluten-free.
Buckwheat is loaded with health benefits. Similar to whole grains, it is a great source of heart-healthy fiber, which helps keep you full longer. It also provides hunger-satisfying protein without any of the cholesterol or saturated fat that animal protein contains. Plus, it offers eight essential amino acids, making this complete protein a smart nutritional choice for vegetarians.
Other buckwheat benefits include fatigue-fighting iron, bone-healthy calcium and immune system-boosting manganese, magnesium, copper and zinc. Buckwheat is also a good source of a powerful flavonoid, rutin, which has been shown to protect against blood clots. It also contains
omega-3 and omega-6 essential fatty acids.
Whole buckwheat flour can be made into a spaghetti-like noodle called a soba noodle, which can be served hot or cold. Although similar in shape to spaghetti, it won’t make you feel as heavy or stuffed after you eat it. It has a hearty, earthy taste, making it a good choice if you are looking for some noodle diversity in your next meal.
Buckwheat can be enjoyed in a variety of ways beyond soba noodles. Buckwheat flour makes great crepes or pancakes. Raw buckwheat groats can be used in homemade granola, and they work well for those keeping a raw food diet. The whole buckwheat kernel can be used as a substitute for cracked wheat or couscous (for instance, in a buckwheat tabbouleh). And toasted buckwheat groats, generally known as kasha, can be used as a breakfast cereal or pilaf. It also works well added to soups, casseroles and stuffings.
Grocery store tips
Not all soba noodles are created equal. Many packaged varieties also contain wheat flour, so be sure to read the ingredients on the label. Look for 100 percent buckwheat and a gluten-free or allergy label if you follow a gluten-free diet.
Like grains, there are options to buy whole buckwheat and white buckwheat. Choose the whole variety, as it contains more nutrients.
Recipe: Chilled sesame soba noodles with shrimp and avocado
This chilled soba noodle recipe is perfect for a hot summer day. It is an incredibly light and refreshing gluten-free dish that will fill you up without making you uncomfortable. With all the nutrition benefits of buckwheat, the soba noodles are then paired with fresh shrimp and vegetables to round out this well-balanced meal. The dressing brings it all together: It is light and flavorful with a touch of sweetness to balance out buckwheat’s nutty taste. You can have fun with this recipe and add in other vegetables such as sugar snap peas, snow peas, bell peppers, cucumbers, mushrooms or shredded carrots.
Elaine Gordon’s chilled sesame soba noodles with shrimp and avocado
More buckwheat recipes:
Buckwheat and hempseed pancakes
Gordon, a master of public health professional and a master certified health education specialist, is creator of the healthy recipe site EatingbyElaine.com.
Source: http://www.washingtonpost.com/lifestyle/wellness/gluten-free-buckwheat-goes-against-the-grain/2013/06/18/764444ba-d366-11e2-a73e-826d299ff459_story.html
Can anyone help Arianne - she is looking for a recipe suitable for a coeliac sufferer - it needs to be both gluten...
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Do you have coeliac disease? (It is an allergic response to gluten which cannot be tolerated) Eating foods...
Do you have coeliac disease? (It is an allergic response to gluten which cannot be tolerated) Eating foods containing gluten can trigger a range of symptoms, such as:
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•diarrhoea – which may be particularly unpleasant smelling
•bloating and flatulence (passing wind)
•abdominal pain
... •weight loss
•feeling tired all the time – as a result of malnutrition (not getting enough nutrients from food)
•children not growing at the expected rate
A strict exclusion diet is essential to the improvement of these symptoms, a proper diagnosis from the GP will ensure you can get a range of gluten free foods on prescription. A herbalist can support you by helping your body to excrete any remaining gluten particles, reducing symptoms and supporting your digestive system to improve the absorption of nutrients from your food.See More
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saw this book last night and thought you'd appreciate it too! #coeliac #glutenfree #glutenismybitch
As 18 million gluten intolerants and 3 million coeliac disease sufferers in this country can tell you, having to live gluten free is not a whole lot of fun, but at least April has managed to make it funny. Gluten Is My Bitch is a brutally honest, entertaining look at what living a gluten free life entails. As an antidote to the tragic news that, no, you will never eat regular donuts again; April provides 40 gluten free comfort food recipes that will make even the most frustrated gluten intolerant smile with relief. April received her coeliac disease diagnosis in January 2011 (and has been cranky ever since).
Source: http://www.amazon.co.uk/Gluten-Is-Bitch-April-Peveteaux/dp/1617690309/ref=sr_1_1?ie=UTF8&keywords=gluten+is+my+bitch&qid=1371663343&sr=8-1
#GlutenFree Product - 500 #GlutenFree dishes: The Only #GlutenFree Dishes Compendium You'll Ever Need
This comprehensive compendium features a wide array of dishes for people who are celiac or have a gluten sensitivity. Cookbook author Carol Beckerman, with celiac advocate Deb Wheaton, has created delicious gluten-free recipes for breakfasts and brunches, appetizers and starters, bread and yeast, main dishes and desserts. Readers on a GF diet will discover recipes for such favorites as vanilla-pecan french toast, pepperoni pizza, butter-rich dinner rolls, fried chicken, lasagna, cherry pie, and chocolate-chip cookie-dough cheesecake. As more people with food allergies are seeking GF alternatives, they are looking for dishes that will be healthy for them without sacrificing flavor or texture -- and they will find an abundance of diverse and delectable recipes in 500 Gluten-Free Dishes. Dairy-free options are offered for most recipes as well.
Prescription: No
Buy Product
Disclaimer: Whilst the Live Gluten Free team believe that all products listed on LiveGlutenFree are gluten free, it is the responsibility of the user to verify that the product supplied is gluten free.
Source: http://www.liveglutenfree.co.uk/products/500-gluten-free-dishes-the-only-gluten-free-dishes-compendium-youll-ever-need
Ow.ly - image uploaded by @TwistsPastaBar (Twists Pasta Bar)
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Crisp Bacon Hash with Fried Duck Egg | Coeliac UK
Ingredients
- 75g shallots
- 100ml Farrington’s “Mellow Yellow” rapeseed oil
- 2 tsp fresh sage, finely chopped
- Ground white pepper
- 350g smoked streaky bacon
- 500g baking potatoes
To serve:
- 4 Duck eggs
- 50g Unsalted butter
- 1 dollop of tomato ketchup*
Method
- Preheat the oven to 200°C/Gas mark 6
- Prick the potatoes all over with a fork, put them directly on the oven shelf and bake for about an hour or until the potatoes seem three-quarters cooked
- Meanwhile, grill or fry the bacon rashers until they are cooked, then chop them roughly
- Finely chop the shallots and sage. Heat a little rapeseed oil in a frying pan and fry them gently, without browning, until the shallot are soft
- Protecting your hands with kitchen mitts, peel and grate the potatoes into a mixing bowl while they are still hot.
- Add the shallot and sage mixture, then the cooked bacon and mix thoroughly. Season with ground white pepper only – no salt
- Divide the mixture into four portions and shape as desired. Place on a small tray or plate and chill for at least 30 minutes
- Put a non-stick frying pan over a medium heat. Add a little rapeseed oil and fry the hash cakes until golden brown on each side. Remove from the pan and keep warm
- Add a little rapeseed oil to the pan along with the butter and fry the duck eggs to your liking.
- To serve, sit a smoked bacon hash cake in the middle of each serving plate and place a fried duck egg on top. Accompany with tomato and apple chutney or a spoonful of tomato ketchup
Notes
*Check your Food and Drink DirectoryCoeliac UK’s key source of information listing thousands of foods that can be included in a gluten-free diet. for suitable products
Source: http://www.coeliac.org.uk/crispbaconhash
Cherry Almond Muffins! | The Happy Pear
So we mentioned last week that Irish Cherries are coming your way and gave you a little sneak peek of some mighty muffins which we’ll assume you might have guessed were cherry laden….
These mighty muffins are gluten free, sugar free, dairy free, egg free and can be made nut free if necessary. If you want them a little sweeter add in the sugar detailed in the recipe below.
Cherry Almond Muffins
Serves – 4 large muffins (8-12 small)
Preparation Time – 15 minutes
Cooking Time – 20-22 minutes for large muffins
Ingredients
- 2 large handfuls of pitted cherries sliced roughly sliced
- 2 tbsp (20g) almond meal (replace with more oat flour if necessary)
- 90g (1/3 cup) wholegrain buckwheat flour
- 60g (½ cup) oat flour (ground from oats in a food processor)
- 1 tbsp (10g) ground flaxseed
- 1 tbsp ground flaxseed + 3 tbsp water (or one egg)
- 40g (1/3 cup) coconut sugar – optional*
- 1 tsp vanilla extract
- 1 tsp almond extract/essence
- 1.5 tsp baking powder
- ½ tsp baking soda
- 2 medium ripe banana blended to a puree (approx. 220g)
- 125ml (½ cup) almond milk
- 1 tbsp almonds – roughly chopped or ground for topping
*If you use ripe bananas you shouldn’t need the additional sugar, we didn’t use any in ours.
Directions
- Preheat oven to 180C (350F/Gas Mark 4).
- Mix together flax and water and set to one side for 15 minutes until “eggy” in consistency.
- Place the remaining 1 tbsp of ground flaxseed in a bowl and sift in almond meal, oat flour, buckwheat, baking powder and baking soda.
- Blend together almond milk and banana to a smooth puree with almond and vanilla extract. If using sugar blend in to the mixture at this point. Stir through flax “egg”; or 1 whole egg whisked if using as an alternative.
- Add wet to dry and fold to combine. Gently fold in cherries before dividing the mix between your desired number of muffin cases. If making four large muffins bake for 20 – 22 minutes. If making 8 muffins bake for 15 minutes, and 10-12 minutes for 12 cupcakes. Top with roughly ground almonds.
- Allow to cool on a wire rack…if you can resist digging in straight away!
Source: http://www.thehappypear.ie/2013/06/19/cherry-almond-muffins/
Abingdon Farmers' Market - Market Produce and Vegetarian Food in Oxfordshire
Abingdon Farmers' Market in Oxfordshire comes to the Market Place once a month, usually on the third Friday.
The market has a good following among the local community, with regular shoppers and office workers keen to have local fresh produce and fresh baked goods visiting the town.
Thames Valley Market Co-operative (of which The Veggie Deli is a member) is responsible for the running of the market, and a TVFM market manager will be on hand to answer any customer queries you may have.
The market runs from 8:30am to 1:30pm and, along with our handmade vegetarian and vegan food, customers will find fresh watercress, bread, local beer, a wide selection of vegetables, local rapeseed oil and venison outside of the summer months.
There are plenty of nearby coffee shops in market place, it's a good spot to take it easy and watch the world go by having picked up your local produce.
If you plan to visit The Veggie Deli at Abingdon Farmers' Market, do check our up to date market schedule on the Find Us page, and look out for our logo (top of page) as you walk around market place. We are usually set up from about 8:20am, so orders can be placed on the way into work for collection nearer lunchtime.
We've included a map of the town centre to help locate the market, car parking is within a few hundred metres of the town centre.
We look forward to your visit.
Where to find the Farmers' Market in Abingdon
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Source: http://www.theveggiedeli.com/abingdon-farmers-market.html
Lemon Blueberry Crumble Cupcakes
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Source: http://healthyaperture.com/recipe/lemon-blueberry-crumble-cupcakes
Source: http://healthyaperture.com/recipe/lemon-blueberry-crumble-cupcakes
At The Bird in Hand we like to cater for everyone’s needs :)... Click here - for our scrummy Summer #GlutenFree Menu.
Download PDF
Source: http://lovedeanbirdinhand.co.uk/documents/pdf/summer%20coeliac%20menu%2010.06.2013.pdf
Source: http://lovedeanbirdinhand.co.uk/documents/pdf/summer%20coeliac%20menu%2010.06.2013.pdf
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