For those who are Gluten-free...

Hi Kat1000, welcome!
I was just at BBB yesterday and saw the Pamela's! I wish I'd grabbed one now.
I'll check out Yummlys, have checked out the civilized caveman?

I was tested for gluten sensitivity/intolerance with a tTG antibody test and surprisingly it came back negative. I had been gluten free for some weeks before the test so it may not be reliable. They say you should be eating gluten at the time of the test but my symptoms were noticeably worse with gluten so I refused to make myself sicker. Also, there are people who are negative but still have symptoms. I think it's because gluten is very hard to digest anyway. It's the majority of those with already compromised immune systems that have issues with it, and they could have undiagnosed lyme & co??? I think this accounts for the majority of sufferers who test negative but with symptoms. I still avoid it but most probably will relax once I take care of lyme & co.

Girlie said...

Munkra said...
I was tested for gluten sensitivity/intolerance with a tTG antibody test and surprisingly it came back negative. I had been gluten free for some weeks before the test so it may not be reliable. They say you should be eating gluten at the time of the test but my symptoms were noticeably worse with gluten so I refused to make myself sicker. Also, there are people who are negative but still have symptoms. I think it's because gluten is very hard to digest anyway. It's the majority of those with already compromised immune systems that have issues with it, and they could have undiagnosed lyme & co??? I think this accounts for the majority of sufferers who test negative but with symptoms. I still avoid it but most probably will relax once I take care of lyme & co.

It's possible that you have a sensitivity but not an intolerance (negative tTG antibody test)

But, if you feel better without gluten, then that's an indication your body doesn't want it.

My son has Celiac disease - was undiagnosed for 9 years....When he was tested for antibodies - they couldnt give us an actual number - just that he was over 200 - because that's where they stop counting. (Healthy person is less than 20) It took over a year for his body to heal and his antibodies to come down to a low level.

Glad to hear! In the UK they are at least taking the gluten issue seriously now, enough to issue the tests anyway. I was told the same; that if you are gluten intolerant it can take up to a year before your body produces low enough anti-gliadin antibodies to feel healthy. I originally investigated the whole gluten thing because I became fixated on diet due to getting so ill, but this was before finding out about lyme. There is a good series on youtube from Dr Tom O'Bryan on the subject of autoimmune disease called ''Betrayal : The Autoimmune Disease Solution They're Not Telling You'' I had access to the series through my nutritionist who sent me the private youtube links. Of course there were elements of gimmickry and some minor sensationalism, as there are with most of these things, but the interview and testimonials from a range of different people on the subject was very interesting and educational. I'm always on the side of people that are trying to push society in the right direction. If you can't find it on the web I'd happily send you videos 1-7? I get the sense you probably already know the bulk of what's in it but it can never hurt to brush up I find.

I was completely gluten free for about 18 months and grain free for about 6 months of that due to issues digesting all grains. I started re-introducing grains and then gluten. I found that I could consume GMO free or foreign (Italian made pizza) gluten without issue but if I had any American made or GMO gluten, I immediately had symptoms. I still keep my grain/gluten consumption to a minimum but if I do eat wheat products I pay attention to what they are/where they are from.

Hope that helps!

Jenny

jennysetter said...
I was completely gluten free for about 18 months and grain free for about 6 months of that due to issues digesting all grains. I started re-introducing grains and then gluten. I found that I could consume GMO free or foreign (Italian made pizza) gluten without issue but if I had any American made or GMO gluten, I immediately had symptoms. I still keep my grain/gluten consumption to a minimum but if I do eat wheat products I pay attention to what they are/where they are from.

Hope that helps!

Jenny

Interesting. How would you know about the foreign gluten? Do you mean these were consumed in Italy? or eaten here but came from Italy.

Yes, when I traveled to France a few years ago, all of my food allergies stopped completely while I was there. For the first time in maybe 20 years, I was able to consume onions without issue! That's a big deal for me - I am completely unable to digest any form of onion and it makes me very ill for several days if I do. I was also able to eat melons in France, something I can't do here. I get these pre-made pizzas at Sprouts that are made in Italy and keep them on hand if I need something quick to eat. I don't have them often as they also have cheese on them, but nothing in the pizza upsets my digestion strangely enough. It's nice to have something on hand that I can throw in the oven if I'm tired or busy.

If anyone is interested, I made some killer muffins the other day that could be vegan, sugar free, grain free and very healthful. Super easy to make and I bet they freeze well so you can have sweet treats on hand.

Glyphosate is the key ingredient in Monsanto’s RoundUp weedkiller, which the majority of Monsanto’s seeds are genetically engineered to withstand.

Seeds treated to withstand this herbaside are usually grains- corn, wheat, canola. This is since grains are above ground and mechanically harvested. So some above ground weeds would be mechanically harvested with the grain if weeds were present.

I dont think this whole seed treating system is used on veggies or below earth tubulars ect. I think those are still mostly all manually harvested too- so weeds dont really matter besides competing for water and space. So being alergic to onions might just be the type of onion, not nessesarily a herbiside intolerance - or at least not roundup, as it kills everything not engineered to withstand it.

/gmo-awareness.com/resources/glyphosate/

That's really interesting about the US v. foreign. I try to buy mostly organic produce, and I look for meat that is antibiox free (but may not be organic). I'm not sure how to tell the difference between the GMO v. other. Will there be a specific ingredient to look for?

jenny - I'd like the muffin recipe!

Here's the muffin recipe with suggestions depending on your diet. They came out super delicious and I hope you enjoy them as much as my work staff did. I didn't tell them what was in them and offered to pay $1 to anyone that could guess the two main ingredients. I gave away no dollars at work that day! LOL

1 can drained and rinsed organic garbanzo beans
2 large organic baked sweet potatoes (without skins)
3/4 cup almond flour
1/4 tsp baking powder
3/4 tsp baking soda
4 eggs (you can substitute 4 flax eggs)
1/4 cup raw cocao (you can leave this out if you don't like chocolate - I tasted the batter prior to adding and it was actually really nice that way too)
1/4 cup stevia for baking (increase stevia to taste if omitting the coconut sugar but I've found stevia bakes kind of bitter)
1/2 cup coconut sugar (or whatever sweetener you prefer to taste)
1 tsp almond extract
1/4 tsp vanilla extract
2 tbs coconut oil (or oil of choice)
1/2 tsp salt

Put all ingredients in food processor and blend well. If you want to adjust sweetness, add eggs last, after testing for sweetness and flavor. Use small ice cream scooper or spoon to put into mini muffin pans. Bake at 350 for about 15 minutes, depending on your oven - insert toothpick into middle of muffin to see if it comes out clean and is done. If you use large muffin pans, the cook time will be longer, so just keep an eye on it. This would also make an awesome cake, if you prefer, too. Just do the toothpick thing throughout cooking time to check for doneness.

The next time I make these, I am going to make a cashew butter ganache to squirt into the middle of each muffin with a kitchen syringe while still hot to make a nice treat on the inside. You could also use that as a frosting if you prefer. Just warm some cashew butter in a pan, add extracts and sweetener to taste along with cocao and/or espresso powder if you like and dip each muffin in and then immediately put in fridge to set up.

You could also add nibbles like nuts or chocolate chips or nibs in the batter before putting in the pan or top with shaved almond pieces before baking to look pretty. I used a very slight amount of powdered sugar sprinkled on top and they were pretty fancy looking when I served them. The whole process of mixing and baking only took about 30 minutes and the hardest part was cleaning the food processor.

My work folks really enjoyed these and when I explained to them the recipe they were flabbergasted. Then they ate them all up!

Enjoy!

Jenny

Yes there are regs for the classification of what its not (non-GMO, cage free, organic).

But are no regs stating labeling when it is GMO. However, people want this changed. Right now you just have to assume that it is GMO if it doesnt say NON-GMO.

One step further, the word "natural" is very misleading. Ingrediants obviously can be natural, but not in their natural form- like soy products. Many things labled "organic and / or natural" have soy products in them. That is not a natural form at all- totally misleading.

astroman said...
jennysetter ...."American made or GMO gluten, I immediately had symptoms."

good details. So that basicaly means monsanto (Round up) is not your friend. This is why they think gluten issues are common today vs the 80's and earlier. Its not always the gluten, sometimes the herbisides. Scary.

I think it's responsible for a lot more than just increase in food allergies. The rise in Autism, for one (which often goes hand in hand with food allergies / intolerances).

mm57553 said...

Girlie said...
Here in Canada - if it says organic...that includes NON-GE

So, it doesn't have to say that separately.

I would think the U.S. would have the same standards... no?

Hahahahaha...no. Our government has literally been bought by Mansanto. So any legislation mandating that would never get passed. Food labeled USDA (United States Dept. of Agriculture) Organic can have up to 5% of it's ingredients that have synthetic junk.

Well, I'm assuming that the standards in Canada wouldn't be 100%...so maybe 5% is the amount here, as well.
I think it would be difficult to control...with other farms nearby that aren't using organic farming methods..

But "up to" 5% beats no limit.

mm57553 said...

Girlie said...

mm57553 said...

Girlie said...
Here in Canada - if it says organic...that includes NON-GE

So, it doesn't have to say that separately.

I would think the U.S. would have the same standards... no?

Hahahahaha...no. Our government has literally been bought by Mansanto. So any legislation mandating that would never get passed. Food labeled USDA (United States Dept. of Agriculture) Organic can have up to 5% of it's ingredients that have synthetic junk.

Well, I'm assuming that the standards in Canada wouldn't be 100%...so maybe 5% is the amount here, as well.
I think it would be difficult to control...with other farms nearby that aren't using organic farming methods..

But "up to" 5% beats no limit.

I agree, and I'm sorry if I came off as snarky. I really didn't mean to. It's just that our gov't is very corrupt when it comes to these things. Big business (banks, Monsanto, pharmaceutical companies, etc.) basically runs our government.

I hear ya! My husband and I watched a show on the bees getting killed off by a certain pesticide ..and in Europe they banned the pesticide years ago...but not here...