Wherein My Gluten-Free Brain Runneth Over - Part One

Breaking News: This year the  Los Angeles Marathon will be selling Gluten-Free Water!!!

And that's how we know this movement has arrived!

Also I want to publicly commend my dear friend and fellow Celiac,  Lindsey Deitch for taking on this challenge. Lindsey is the Founder and CEO of  the amazing XO Baking Company. Lindsey will be participating in the 26+ mile even. Lindsey also just happens to be one of the stars of our Celiac PSA. You can see her here: PSA

GO TEAM LINDSEY!!

In other news, and there is lots of it. Have you noticed? There seems to plenty of Celiac and gluten/sensitivity talk in the news these days.

Following is a list of recent articles, research and gluten-free folly that I think we can all find relevant. As always, I've tried to do the heavy lifting for you by including a very brief summary of each. That way you can easily determine how you want to spend your valuable reading time:

1) Arsenic in our rice-based gluten-free diets

Variations on this story have been kicking around for several weeks. I thought it relevant as much of our gluten-free diet is often rice-based.

2)Medical Community; more questions about Gluten-Sensitivity

This article provides a very readable summary of the original 37 page document found on the next link (#3).

3) Spectrum of Gluten-Related Disorders

Here is the complete study which digs deep into the topic, includes new research and proposes new nomenclature and classification of gluten-related disorders.

4) LA Times Article re: Is a Gluten-Free Diet Necessary

I found this article really annoying. The writer should have done her homework before taking on the subject matter. I've seen several articles lately that refer to a gluten-free diet as a "fad". Of course there is that "fad" element trying it out, but they will fall off the gluten-free wagon very quickly, if they haven't already. Articles like this remind me that we must continue to raise awareness and educate and update the mainstream media.

5) Going Gluten-Free to Improve Performance

This is a press release about an 8 step exercise program called: Turbo Charged. I don't know anything about it, but I thought the fact that it's based on a gluten-free diet to improve athletic performance very interesting.

6) Americans With Disabilities Act and Celiac Disease

In March of 2011, the Federal Government reclassified Celiac as an "invisible disability". To clearly understand the ramifications, this is a must read.

7) Sourdough may reduce inflammation for Celiacs:

Very interesting article -really thinking "outside the crumb" here.

8) Best Colleges for gluten-free students:

Great article. If your favorite isn't on this list, consider emailing the article to the Dean of Students.

 

Ok, I've think we've reached the tipping point now; I know my brain is full. Hope yours is too.

Did you find these articles useful? I'd love to know. Please leave your thoughts in the comments.

Thanks for stopping by today,

Deb

 

 

Comments

[gluten]

Have you ever tried going 30 days without eating gluten? It might sound strange to some but how do you really know what it feels like? I spent many years of trial and error trying to figure out what was wrong with me. The difference in my energy levels and overall health is amazing now that I found my gluten allergy symptoms

free diet!

[Deb Wheaton Not Even A Crumb]

Hi Heather,
Ahhhh yes, I remember the days of fully-glutanized sourdough bread, and it seems our GF bread options increasing alsmost daily. And now even better news with GF sourdough. Thanks for the starter tips. I'll give it a try.
Deb

[Heather Twist]

Ditto on the sourdough. Sourdough bread is amazing stuff, and it tastes better too. I note that their article is non-gluten sourdough though ... I keep hearing from people who feel "wheat is ok if it's sourdough" which I don't agree with (at this point, unless it is in special lab circumstances).

My best sourdough, was any old gf flour mix, with some homebrew kefir as the starter. The flavor is amazing. Let it ferment overnight, then make flatbread.