October 6, 2009 11:57 am at 11:57 am #590535
My family has been gluten free for over a year now, with additional egg-free restrictions for the initial nine months. There is a dirth of awareness in our community, and it has been difficult to keep up with looking for recipes that fit our lifestyle and our needs. Is anyone interested in a post dedicated to gluten-free and/or egg-free recipes and ideasOctober 6, 2009 3:51 pm at 3:51 pm #810748pookieMember
just wondering, is there any reason why your family is gluten freeOctober 6, 2009 4:27 pm at 4:27 pm #810749
Steak has no gluten. Beer does, though. Too bad about the beer – otherwise, I might’ve joined you 🙂October 6, 2009 5:13 pm at 5:13 pm #810750mazcaMember
is a person born with a defficiency to digest it? or do they develope it?October 6, 2009 6:30 pm at 6:30 pm #810751
another in the plethora of mishagosim so prevalent in the self obsessed overindulgent culture of americaOctober 6, 2009 6:36 pm at 6:36 pm #810752tzippiMember
Check out http://www.breakingtheviciouscycle.com for links to gluten-free recipes. The diet’s pretty extreme (it’s the “Crohn’s Diet”) but you may get some ideas.
To Feivel: ???October 6, 2009 6:50 pm at 6:50 pm #810753haifagirlParticipant
feivel: Don’t knock it until you’ve tried it. When I eat properly, which I hope to resume son, I feel soooooo much better. And amazing things happen to my bp.October 6, 2009 6:53 pm at 6:53 pm #810754WolfishMusingsParticipant
another in the plethora of mishagosim so prevalent in the self obsessed overindulgent culture of america
Yeah. My wife’s aunt is *highly* allergic to gluten. If she eats it, she could die.
The ability to eat and not die… just another in the plethora of mishagosim…
The WolfOctober 6, 2009 7:00 pm at 7:00 pm #810755truthsharerMember
Celiac Disease is a mishagos? Do you know anyone that suffers from it?October 6, 2009 7:21 pm at 7:21 pm #810756starwolfMember
Feivel, why do you say that? Some people are allergic to gluten (and/or eggs).
Some families go without a given food if one member (especially a child) is allergic to it–it makes it easier for the individual to comply.October 6, 2009 8:21 pm at 8:21 pm #810757mybatMember
Ir why don’t you check in amazon if they have any cookbooks, even if they are not religious I’m sure you can adapt them to cook kosher.October 6, 2009 8:57 pm at 8:57 pm #810758
ir, I would be interested in gluten-free recipes. My oldest child was diagnosed with celiac 8 years ago & has been gluten-free since. The rest of us do eat gluten though.
feivel, as other posters have noted, celiac disease is not an “American mishagos”. Celiac symptoms were first observed almost two thousand years ago, but the definitive link between wheat (and other grains) and celiac was first noted during the Dutch famine of 1944. And believe me, if you’d ever attempted to follow a gluten-free diet, you’d quickly realize there is nothing “indulgent” about it.October 6, 2009 9:25 pm at 9:25 pm #810759
celiac disease is real but uncommon and frequently misdiagnosed
gluten allergies are rare and way overdiagnosed
there is a large grassroots “knowledge base” that gluten is in general harmful to everyone, as well as a whole list of other “harmful” elements, based on nothing but hype and hearsay, poor science and misinformation, and supported and encouraged by anecdotes of cognitive dissonance, and fed by a milieu, (as i said) of self obsession possible only in a sick, opulent, corpulent society.October 6, 2009 11:06 pm at 11:06 pm #810760
feivel, just for your information, the correct term is “gluten intolerance”, not “gluten allergy”. If someone with celiac disease eats wheat, barley, spelt, or rye (or derivatives of these), the villi in the small intestine are damaged, causing malabsorption of nutrients. This is what causes the intestinal symptoms, poor growth/ weight loss, and other symptoms (including infertility & osteoperosis) associated with celiac disease.
Celiac disease is screened for using an antibody test & confirmed through an endoscopy to check for the intestinal damage associated with gluten consumption in celiacs. Based on screenings, 1 in 150 Americans are thought to have celiac disease.
I’ve read a lot about celiac disease & gluten-free diets, and have not encountered any “grassroots knowledge base” that believes gluten is harmful for everyone. This doesn’t even make sense, since the four gluten-containing grains are a basic part of most diets.
There are lots of people who experience various intestinal symptoms & attribute these to gluten intolerance. Also, there are those who believe that autistic symptoms can be cured by following a gluten-free diet. Personally I don’t think there’s medical evidence for the latter (unless the autistic child also has celiac), but I don’t think that parents desperate to find a way to help an autistic child are “sick, opulent, or corpulent”.
Also, I’d like to reiterate that there is nothing “indulgent” or “self-obsessed” about having to tell a 4-year-old that she’ll can’t eat her favorite cereal anymore, or telling a 6-year-old that she can’t eat the birthday cake at her friend’s party.October 6, 2009 11:09 pm at 11:09 pm #810761
ir, have you tried the cookbooks of Betty Hagman? Also, many pesach cookbooks have recipes that can be adapted, though you’d probably have to use egg replacer (I don’t have personal experience with this).
Do you have any prepared products that you like? I am always on the lookout for new ones. I just discovered a new line of gluten-free mixes from Betty Crocker; unlike the regular products in the line, these are pareve.
What recipes do you use?October 7, 2009 1:55 am at 1:55 am #810766
1) There is presently a plethora of research stemming from the medical field on the relationship between gluten intolerance and food allergies, food sensitivities, Crohns Disease, IBS.
2) There are other sciences that are being increasingly accepted by the medical field (nutrition, therapy/physiological sciences) that explore the relationship and findings are compelling
3) There is a shocking amount of anectodal evidence of the relationship between nutrition (including but not necessarily isolated to gluten intolerance, I could write more of this if anybody is interested)and ADD, ADHD, PDD, etc.
However, this is not the point of my original question. My family has found that there is a strain of IBS inherent in a number of us that plagues us in various ways and we have finally found relief in removing glutens from our diet. There are plenty of recipes on line and in books (yasher koach and tizku lemitzvos tzippi, mybat, and anonforthis), however, within our lifestyle, one must deal with Shabbos Challahs that are Hamotzi (most recipes are shehakol)( I sat with my Rav adapting recipes to ensure the proper bracha) and yomim tovim that can be acceptable to all. This was my point, for those of us who live this life, maybe we can network and share resources and information.
Mazca, you asked an excellent question that is quite complicated, depending on who you may ask. As was already noted, celiac disease is still not 100% understood though there is tremendous progress in this area. By the way, there is an increasing amount of MEDICAL RESEARCH of the connection between ADD and Celiac Disease. This research is ongoing and add subjects were tested at the NYU Child Study Center.
However, there is another etymology for gluten intolerance that is even less understood. This is the relationship between food SENSITIVITIES and glutens. There are two main types of antibodies in our bloodsystem, the IGe, and the IGg. If you ever took a bloodtest to see if you have/d mono, CMV, etc, you would have received results in this format, of the IGg and IGe levels. When you go to an allergist, they measure the IGe levels in the blood, as a full blown antibody reaction to a stimulant, which would indicate an allergy. However, recently, research initiating in Europe that has found its way to America notes that IGg reactions may also be present, even if IGe reactions are not. (This is still controversial in the medical field) These IGg reactions reflect a sensitivity to a particular food, that is not a full blown allergy. It is the difference between a skin reaction in response to, eg. milk, (allergy) vs. diarrhea (sensitivity). When a person is sensitive to a food (e.g. milk, but it does not have to be milk, it really could be anything), then anytime he is exposed to the food the intestines are irritated, killing the lactobacillus necessary for proper breakdown of food. The intestines weaken and can’t properly digest. At some point, it may even become impossible to break down certain foods. Glutens are proteins. They are the protein content of the wheat, spelt, rye, barley, oat grains. GLUTENS ARE THE MOST DIFFICULT PROTEIN TO DIGEST. Anybody with a compromised system will have difficulty breaking them down, though this difficulty may not be significant enough to warrant a remedy. This is how a person, who may not have celiac, and may not have been born with gluten intolerance, may develop it later on in life.
Mr. Feivel, it is comforting to read your comments. Clearly, you are a person who has never been affected by stomach ailments. May you and your family always continue to be spared.October 7, 2009 2:04 am at 2:04 am #810767
anon for this, I’m sorry, I missed your questions. Trader Joe’s has a Brownie and waffle/pancake mix that carries a Hashgocha from Chicago. They’re great. I haven’t tried the Betty Crocker ones. I’ve seen them and meant to buy some for yomtov but didn’t get the chance. Did you like them? There’s also a company called the French Pastry shoppe with a Montreal Kosher Hashgacha. They have all kinds of bread/cake/cookie mixes, but you have to be careful because some of the bread mixes are milchigs (cholov stam).
I have lots of recipes. What would you be looking for? Cakes? Breads? Pancakes? I’d be happy to start.October 7, 2009 5:17 am at 5:17 am #810768
ir, my daughter really liked the Betty Crocker cookies. I haven’t made the cakes or brownies yet. They do call for eggs so you would need to substitute for those.
Do you use oats? If so, there is oat matza/ matza meal & oat flour available (Rabbi Kestenbaum). We do use oats because my daughter’s GI said it was all right, & her TTGs (she gets the blood test every 6 months or so) have been fine since a year after her diagnosis.
I’d be most interested in simple recipes/ substitutions or tips about gluten-free (GF) products you’ve tried & liked. I use mixes/ prepared products for most of her food, since the rest of my family is not GF. My daughter really likes Tinkyada brown rice pasta–it doesn’t collapse into a gelatinous mass as many GF pastas do.
We also stock up on non-gebrochts products around pesach time, and I look for pesach items on clearance afterwards. One aspect of pesach that I really love is that it’s the one time of year we can all easily adhere to a GF diet by eating non-Gebrochts (except for matza of course).October 7, 2009 10:51 am at 10:51 am #810769
We do use oats when we have to make hamotzi. My son is sensitive, though. I’ve been using the Heavenly Mills oat flour and most of us can tolerate it well. I got it from the GF store on 16th Avenue in five pound bags which worked out cheaper than buying smaller quantities. Where could I get the flour from Rabbi Kestenbaum? I had tried originally to just grind up regular oatmeal, like Quaker etc., but found that it was still not good enough for my son. The Heavenly Mills flour is better. There is a Lara’s (Laura’s? I forgot the name of the company) that claims that they are not cross contaminated. I tried it once but it didn’t seem to make a difference for us.
I have a Trader Joes nearby, so I buy my pasta from them. There is no question that Tinkyada products are great, but they are expensive, so I also use the brown rice ones from Trader Joe’s ($1.99 for a one pound bag and they are certainly good enough for spaghetti and meatballs, or baked ziti)
Substitutions for gluten free – it really depends on what you’re making. I find that cookies are the most forgiving, and that they taste pretty much the same as the ones with flour. Sometimes I use the prepared “baking flour” substitutes by Bob’s or Arrowhead Mills. For some reason or other, they just work great and are not more expensive than putting together my own mix. I’ll tell you what I’ve found has NOT worked well, and that’s Betty Hagman’s GF substitute flour in her book “More Gluten Free Gourmet”. I haven’t found garfava flour, so I haven’t tried her four bean flour mix, but the other one is dry and tasteless.
The flour mix that I like because it just worked well and it has a high nutritional value is this one:
1 1/4 cups bean flour (chickpea, soy)
1 cup arrowroot, corn or potato starch
1 cup tapioca starch/flour
1 cup white/brown rice flour (I use brown)
This blend has some elasticity, so it’s great for pie crusts, and supposedly wraps (haven’t tried), but I used it for breads, cakes, and cookies and it worked out just fine.
Wraps – there is a company, sorry the name escapes me, I’ll type it in when I remember that makes GF wraps. It carries the chof K hashgocha. We’re just not a “wrap” family. There are also corn tortillas that I found in Brooklyn that are GF. I wrapped chopped meat in them, rolled them up and added a sauce for a beautfiul yomtov entree.
The best bread recipe that I’ve come across is on the back of the Bob’s brown rice flour bags. It’s called a “Walrus” (why walrus????????????????) bread, and it’s OUTSTANDING – it rises beautifully, has great texture, doesn’t fall apart, and so I use it for sandwiches, and grilled cheese. Even those in the family who are not necessarily following the diet love this one and choose it over bread (probably laziness is another factor…)October 7, 2009 1:09 pm at 1:09 pm #810770yankdownunderMember
ir- Spelt Grain is a known substitute for people who Gluton Intolerent. Millet, Amararanth, and Quinoa are also delicious alternatives for people who are GI. Flax Seed (Linseed Oil) is an egg replacer high in Omega oils.October 7, 2009 1:50 pm at 1:50 pm #810771
ir, I’m not sure about how to obtain oat flour; I once saw it in someone’s house but don’t buy it myself, since my daughter eats the oat matza all year round. Rabbi Kestenbaum’s website is http://www.glutenfreeoatmatzas.com so you may want to contact him.
I also like Arrowhead & Bob’s Red Mill products. Thanks for the tip about Trader Joe’s pasta. Where do you buy bean flour for the flour mix you described? Do you just substitute that mix for regular flour, or do you add any other ingredients ike xantham gum?
If you remember the name of the GF wrap, please let me know. I’ve never found one. My daughter likes corn tortillas, but they tend to be brittle at room temperature.
I usually buy bread for my daughter instead of baking my own. She likes ener-g bread & rolls. That walrus bread sounds great though.
yankdownunder, spelt is not gluten-free, though it may be a suitable substitute for those with wheat allergies.
squeak, I’ve read about GF beer made from corn.October 7, 2009 3:02 pm at 3:02 pm #810772
anon, let me know when you’ve tasted some, and give me your opinion 🙂October 7, 2009 3:08 pm at 3:08 pm #810774
feivel, just for your information, the correct term is “gluten intolerance”, not “gluten allergy”.
i was responding to starwolfs post above mine, stating gluten allergies. there are common claims of gluten allergies as well as the separate and proven gluten intolerance, (which is not completely understood by the way and some believe is in itself partly allergen-antigen mediated)October 7, 2009 3:23 pm at 3:23 pm #810775truthsharerMember
Just a financial FYI, you should save your receipts for your gluten foods. You MAY (depending on your state and amount spent) be able to deduct the difference between the regular food and gluten-free food.
For Federal tax purposes your medical expenses have to be above 7% of gross income, and NY I believe is the same. In NJ, your medical expenses have to be 2% of gross income (much more doable) and then you can start itemizing your medical expenses.October 7, 2009 4:00 pm at 4:00 pm #810776
If you can keep track of that, methinks you should be able to keep track of use tax just as well.October 7, 2009 4:21 pm at 4:21 pm #810777
WOW!! Truthsharer, thank you so much for that info!!! I’ll check into it right away!! This stuff is unquestionably a fortune.
anon – the company that makes the wraps is Food for Life, and they’re the Brown Rice Tortillas. They were great. Their website has a store locator which is only somewhat helpful, but certainly a way to start. The bean flour (I use garbanzo) should be carried anywhere that carries GF flours, and if not, then I ask them to get it for me. Most places carrying GF flours carry Bob’s so it’s not a problem.
As for breads: I had purchased a bread machine a few years ago (Panasonic) and started using it for the GF breads. I use the shortened cycle (two hours) because the flours can’t tolerate too much kneading, and it’s pointless anyway because there’s no gluten to activate. For breads, I follow GF recipes exactly because I’m not a maven in how to get it to rise without clear directions. All recipes I have found include Xantham gum. Some people have told me that they can taste it in the finished product, but we don’t notice a difference. Cakes – interestingly enough, most recipes call for egg replacers in addition to regular eggs. When we were completely egg free, I used to use only cakes that I knew would be forgiving such as Brownies, or other cookie bar type cakes, and replace all eggs with the replacer.October 7, 2009 6:27 pm at 6:27 pm #810778
squeak, I don’t know if any of them are kosher. Luckily my daughter is nowhere near 21 yet.
feivel, I’ve read a lot about gluten-free diets & talked to a lot of people about them. I’ve yet to encounter anyone who thinks there is a “gluten allergy” separate from gluten intolerance (though many of those who don’t know much about celiac disease do describe it as an allergy). Very few people would go on a gluten-free diet on a whim or due to “indulgence” or “opulence”. Really there are few diets less indulgent or opulent than a GF diet, especially for someone who’s already eating kosher. I know I posted this point before but I’d repeat myself eighty times because a GF diet is difficult enough; no celiac should have to deal with ignorant or condescending attitudes besides.
truthsharer, thanks for pointing that out. For those with health spending accounts, many plans allow one to use account funds toward the purchase of gluten-free foods, even if they don’t equal 2% or 7% of income.October 7, 2009 7:33 pm at 7:33 pm #810779
yankdownunder – thank you for the info on the flax seed oils. You are so right, it adds so much nutrients and texture, alleviating the dependancies on eggs.
I agree with anon, though, about the spelt. It does have gluten, which is seen by the way it rises when yeast is added. However, it is a fragile gluten, which is why care must be taken when kneading it or else it becomes crumbly. The fact that it is so fragile means that for some, this is enough to make it tolerable and digestable.October 8, 2009 3:33 pm at 3:33 pm #810780glutenlessMember
anyone have a HaMotzi challa recipe that tastes good?? i’ve been using an oat/rice/starch mix and have tried applesauce, cinnamon to diguise the taste of the oats but still not happy with the results…i am looking for a texture that feels like bread and would really appreaciate any tips!
BTW, as far gluten free being some new idea on nutrition advisable for e/o (feivel) the book gluten free for dummies does advocate this diet for e/o and has a whole theory derived from apikorsus about why grains are bad for everyone…i did wonder who would want to try this diet if they didn’t have to!October 8, 2009 5:57 pm at 5:57 pm #810781
the book “Gluten Free for Dummies” does advocate this diet for everyone and has a whole theory…why grains are bad for everyone
exactly what i am referring to.October 8, 2009 10:40 pm at 10:40 pm #810782
glutenless, I have two recipes: one without eggs, one with. The one that calls for eggs is definately a better one, because it is lighter, but it still does not achieve the same consistency as wheat or even spelt challah. Which one would you be interested in?October 12, 2009 2:12 pm at 2:12 pm #810783glutenlessMember
i would love the recipe with eggs…thanks!October 12, 2009 8:40 pm at 8:40 pm #810784
Here it is:
3 tbsp yeast
1 tbsp sugar
3 cups warm liquid, eg. water, seltzer, or combination
1 cup sugar
2/3 cup oil
8 cups oat flour
2 tbsp. xanthan gum
1 tsp salt
1) combine yeast, 1 tbsp sugar, and warm liquid. Let yeast activate.
2) add remaining ingredients. Let rest for 30 minutes in warm place.
3) Shape challahs – I found that it was the easiest to shape into bulkelach or in tins that maintain the shape of the challah, let rest in warm place for 30 minutes
4) Bake at 325 degrees for “thirty minutes” – these were the original directions, but I would say check after thirty minutes and possibly leave them for 40-45 minutes. (maybe it’s just my oven)
PLEASE LET ME KNOW HOW THEY COME OUT!!!!!!!!!!!!!!!!!!!!!!October 12, 2009 8:53 pm at 8:53 pm #810785
anon for this – I know that you asked for easy recipes, and truthfully, being gluten free, I find that nothing is easy. But, I came across a really great and healthy recipe that I wanted to share with you, because I had made it for my son for breakfast, and then froze the rest. He loved them, they were absolutely delicious. In the mornings, he would just pop a few in the toaster oven and have a complete breakfast.
1/3 cup qinoia flour (I got Bob’s brand, but I know that there are others.)
1/3 cup rolled oats’
1/3 cup corn meal(less is better,maybe just a few tbsp,otherwise it is dry)
1 tbsp natural sugar (truthfully, I’m not sure that “natural” makes a difference)
(anyway, I add a little more so that it will go)
1/2 tsp salt
3 tbsp oil
1/2 tsp baking powder
1 cup “buttermilk” (I just used rice milk, it’s pareve, and sweeter than soy or almond, but you can use either)
1 egg (I used egg replacer, it was fine)
Mix the dry ingredients. Then add the wet ones. Let it sit for a few minutes before making them.
oil the pan as little as possible, they come out better. They bubble quickly, so use a spatula, no fork. No more than 15 seconds.
You can add vanilla, cinnamon, etc. to flavor, and/or serve with syrup.
Qinoia is a complete protein, which was a concern for my son, so this recipe was a hit for both him and me!October 12, 2009 9:07 pm at 9:07 pm #810786
ir, thanks for the recipe. Since I only have one family member who is GF, & everyone else eats gluten, I do prefer easy recipes/ mixes, and I often buy ready-made products. She usually has oatmeal or french toast for breakfast (I use Ener-G rice bread), but I’ll keep the pancake recipe in mind to use when I have more time to cook.
Was the transition to GF difficult for your family? Or were they more accepting because they knew a GF diet helped them feel better? My dd never had any GI symptoms, but she has been GF for 2/3 of her life & is generally very accepting of the diet. I try to find as many “mainstream” foods as possible that she can eat, even if they are not healthful (our “shabbos cereal” is Fruity Pebbles, since this is one of the few cereal that contains no wheat or barley malt). Also. we do eat cholov stam so she has more food options than otherwise.October 13, 2009 2:29 am at 2:29 am #810787
anon for this – KOL HASCHOLO KOSHO oh my gosh, was it grueling. I didn’t know what I was doing, and had no one to ask. My husband was of course very worried about our son so was willing to do anything necessary and was pretty good for a while. Then, he started eating glutens on the outside, or sneaking in some bread, etc. Of course, he suffered and realized that maybe, just maybe, he could also benefit from this. He still slips, but acknowledges it and is grateful for the gluten free home. This yomtov my son was away from home in Eretz Yisroel for three weeks, and I made spelt challahs, because I know that my husband really can have spelt. He appreciated it because his stomach did not bother him the entire month of yomim tovim (I ate my oats).
If general health is not an issue, then you’re right, it’s so much easier to just find products from a supermarket to eat. By the way, I noticed that “classic” kugels – potato, vegetable, and even apple – were gluten free. they were delicious, and what a time saver this month.
The siblings resented the new diet, so I had to be very cautious about my menus. They couldn’t understand why they had to “suffer”. Unfortunately I work full time, so it’s not like I had time to make separate menus, do separate shopping, or think about dual meals. Like I mentioned, I learned to use brown rice pasta because it is so similar to wheat pasta, so spaghetti and meatballs, ziti, and even lasagna became part of my biweekly repertoire. I learned to make qinoia “casseroles” and brown rice – my entire family, hands down, prefers qinoia to any other starch. Even my father, who’s in his late eighties, from Vienna, and needless to say, not very daring about trying new foods LOVES it!!! I use sweet potatos, white potatos, with protein and vegetables. I had gotten sterling advice from someone in the very beginning – whatever you do, DO NOT start a GF diet by baking breads, cakes, or other flour products. Boy were they right. It was hard enough just getting the hang of it, without being discouraged by flours that don’t do what you want them to do, etc.
Now, everyone has settled in to it. Nobody feels deprived at this point, because of the diversity of foods available.October 13, 2009 2:49 am at 2:49 am #810788
ir, that must have been difficult. It sounds like some of your children don’t need a GF diet. Do they eat gluten outside the home?
A gluten-free diet for all of us simply wasn’t practical–my other children would’ve had a very difficult time with it, and most of them don’t eat enough anyway, so restricting their diets to GF food would not have been healthy. It sounds like it worked out wonderfully for your family though. Kol Hakavod!October 13, 2009 3:18 am at 3:18 am #810789
Actually, everyone in my family has some IBS like symptoms – but if it’s not significant enough, why would anybody want to restrict their diet? If I can live ok while eating what I want, so what if my stomach hurts here and there. They resented it because they didn’t want to do it, not because they wouldn’t benefit from it. At this point, they all have begrudgingly acknowledged the difference. some are just more immature and still don’t care. Your situation sounds completely different, Baruch Hashem! Had I been in your situation, I’m sure that I would have done the same thing. Isn’t nutrition the most important point? It’s interesting, how I don’t restrict outside the home, and even in the home at this point. If someone brings home something with gluten, it’s okay, because my gf son himself is ok with it at this point. Somebody had once told him before we even started “now is the hardest part. You’re going on a diet so that you’ll feel better. But you don’t know what that means, so it’s all theory. One day, you’ll feel better. Then, the choice becomes a much easier one to make. Once you’re healthy, you won’t want to eat anything that could make you sick again.” This was so true. Even if there is gluten in the house now, it just doesn’t have the same pull on him.October 13, 2009 4:04 am at 4:04 am #810790
ir, my situation really is different form yours, in that my daughter has no GI symptoms (she didn’t even gain much weight on a GF diet though her TTGs improved), so the GF diet is not self-reinforcing for her at all. That’s why I try to make the GF diet easier for her by showing her that for most cakes, cookies, etc there are tasty GF equivalents out there. She is very conscientious about avoiding gluten away from home but I want her to feel she has plenty of choices at home.October 13, 2009 4:37 am at 4:37 am #810791HealthParticipant
I think the gluten- free diets are just another fad like the Atkins diet. This doesn’t mean that there are no purposes for these diets, just most people who do it are doing it for the fad. Even the antibodies against gluten doesn’t make the diagnosis, you actually need a small bowel biopsy. Just most clinicians will tell you -go on the diet if you have the antibodies because most people aren’t going for a biopsy. I haven’t seen any articles that say that IBS and Celiac disease are related. If you have any Journal articles (real science) please post. Most people believe that IBS is a psychological disorder. The latest research in IBS- postulates that it might be caused by bacterial overgrowth in the gut, but this has not yet been proven.October 13, 2009 5:52 am at 5:52 am #810792
Health, thanks for sharing your opinion. My daughter did indeed have an endoscopy which confirmed a diagnosis of celiac disease. I would not have committed her to a such a restrictive lifetime diet otherwise (and her physician would not have advocated doing so either), especially because she experienced no GI symptoms.
That said, if people do experience relief from IBS symptoms on a GF diet, I would not tell them to stop, even without a diagnosis of celiac disease. It’s possible their is link between gluten (or a similar substance) and celiac, and that this link is not well-understood. For years scientists thought chronic fatigue syndrome was psychosomatic; new research links it to the XMLV virus, which is associated with prostate cancer.
I’ve never met anyone who committed to a GF diet because it’s a “fad”. According to Dr. Alessio Fasano, about 1% of Americans have celiac disease.October 14, 2009 1:59 am at 1:59 am #810793HealthParticipant
To anon. for this,
I give you credit for only doing this diet due to disease. I googled gluten free diet -fad and within 30 seconds I found this article from the USA today – “By Kim Painter, USA TODAY
Meet the latest dietary bad boy: gluten.
Gluten is a protein found in wheat, rye and barley. It causes some people serious health problems. But those people don’t seem to be the only ones buying the gluten-free beer and brownies suddenly for sale everywhere. Consider:
“There is a fad aspect,” says Kupper, who also is a registered dietitian. (Both Kupper and Sandquist have celiac disease.)
What can possibly be behind a fad that has college kids giving up pizza and bagels?
“If you say ‘Gluten and I do not agree,’ you may be right,” Fasano says.
But many gluten shunners may have no real trouble with gluten, Sandquist says. Instead, they feel better because they consume fewer fast and processed foods, which tend to contain gluten. “They are eating more fruits and vegetables,” she says, which is a good thing.
Another good thing: The trend has produced more gluten-free versions of foods the truly intolerant would otherwise have to give up.
But there are downsides:
Dietitians increasingly advise true sufferers to limit such substitutes and instead follow a “naturally gluten-free diet,” Kupper says.”
This article is exactly what I’m talking about. Also, I would NOT recommend this diet for IBS. IBS should probably be treated with anti-anxiety agents such as SSRI’s, psychotherapy and Acidofilus. There are also new meds on the market for certain types of IBS.October 14, 2009 4:40 pm at 4:40 pm #810794
IR- i would be interested in a blog for gluten free ideas…and i know of a good Challah put out by Heaven Mills. Heated up, it tastes great!October 16, 2009 3:45 am at 3:45 am #810795
Gezuntheit – You’re right, they make great Challahs, and other products as well. I too would love to just network for ideas, recipes, etc.
Health – I’m trying to get the references. Maimonides Medical Center in Brooklyn held a one evening seminar on IBS and Crohns last year, and the upshot was – gluten intolerance. As I get more info, I will bli neder try to forward it.October 16, 2009 4:26 am at 4:26 am #810796
Where do you buy Heaven Mills products? Are the challahs made with oats?October 16, 2009 1:01 pm at 1:01 pm #810797
In the New York area, any Jewish health food store, and probably Monsey and Williamsburg, as the proprieter is a Chassidish woman from Boro Park. She has other products as well such as cakes and cookies. There is another brand of GF with heimish hashgocho, from Mrs. Katz (she’s from Monroe), and can also be gotten in Jewish health food stores. Her items are shehakol only, such as breads, cakes and cookies. even pizza dough. Heaven Mills challah is from oats. In the five towns/far rockaway area, these items can be found as well, in the kosher supermarkets. Both brands are terrific.October 16, 2009 7:30 pm at 7:30 pm #810798
for all of you out there that are on a GF diet-do any of you NOT eat the special oats (grown seperately)?October 16, 2009 8:42 pm at 8:42 pm #810799
Thanks for the info ir. I did not know there was hamotzi GF bread available. My daughter does eat Katz’s products though (the pizza crusts are very convenient).October 18, 2009 7:31 am at 7:31 am #810800
There’s a pizza shop in Manhattan that started making GF pizza! It’s great! -a little costly though 🙁October 18, 2009 1:22 pm at 1:22 pm #810801tzippiMember
IR, if someone’s dealing with Crohn’s or colitis they probably should take it a step further and look into the specific carbohydrate diet, and the book Breaking the Vicious Cycle. (There’s a dot com website by the same name.) This is the “Crohn’s” diet. Some people with extreme celiac have found the diet helpful but for celiacs it’s recommended for life, and from what I’ve seen, not necessary for most people.
There is a kosher business in Monsey called Digestive Wellness that sells prepared foods and some basic ingredients, as well as a cookbook. The Weisses, who run it, are very helpful and l’shem shamayim, though there may be cheaper outlets for some of the ingredients, a lot of the products are for advanced dieters, and many people find it simpler and cost effective to make them themselves.
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