Gluten Free News

The Canadian gluten-free food manufacturer Kinnikinnick warns that some of their Gluten-free & Dairy-free foods have been tested positive for traces of Dairy! 

The specific foods that have been recalled by Kinnikinnick for traces of Dairy in them are:

1. Original Homestyle Waffles

2.  Kinni- Kwick Bun and Bread Mixes

3.  Cinnamon & Brown Sugar Homestyle Waffles

4.  Panko Style Breadcrumbs

5.  Pancake & Waffle Mix

These products all have either January, August, or December 2014 Best By date so if you have bought any of the above products, contact Kinnikinnick's customer care for instructions. DO NOT EAT these products if Dairy Allergic as even small amounts of these products could cause a safety hazard. 

The Kinnikinnick phone number is 1-877-503-4466

Be safe,

Faye Elahi, M.S., M.A.

Guest Post: Faye Elahi of Gluten Free-Nutrition for Life

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Faye Elahi is a gluten sensitive nutritionist with 22 years of experience in special needs nutrition. She has served over 1200 families with food allergies, intolerances, gastrointestinal and neurological disorders associated to Celiac disease, Attention Deficit Disorder, Hyperactivity disorder, and Autism Spectrum Disorders.  She’s also been an advocate for gluten-free college students, helping over 250 college celiacs and gluten sensitive students, for over twenty-five years.  Check out her twitter and website, Gluten-Free Nutrition for Life, and don’t hesitate to reach out to Faye with any questions! I’m always glad to see another person advocating for college celiacs, as our demographic is sometimes pushed aside or forgotten about! I hope you find the post helpful, as it deals with strategies that should be implemented in order to accommodate those with celiac disease and gluten intolerances. Enjoy!

Strategies to Implement a Gluten-Free Menu in College Cafeterias:
by Faye Elahi, M.S. Gluten Sensitive Nutritionist

The following are strategies that must be implemented in cafeterias and kitchens where gluten-free foods are offered safely:

1. The chef and kitchen staff , as well as  food service directors must  be trained and knowledgeable in storing, preparing and cooking gluten-containing food separate and away from gluten free foods.  The digestive tract of celiacs and gluten intolerant students is very sensitive;  amounts as small as 1/5 of teaspoon of gluten or contaminated hands touching gluten before handling gluten free foods are enough to cause damage!
2. The cook and staff should prepare gluten-free dishes such as hamburgers or battered chicken or pizza or pasta upon request so they are prompted to use a designated gluten-free prep and cooking area as well as  fresh gloves.
3. In the interest of time, and depending on the number of celiacs enrolled at the school,  separate pots of boiling water must be ready at all times during service hours to cook gluten-free pasta upon request.
4. To reduce miscommunication, there should be at least 2 trained kitchen staff members; one in the front and one in the back, known to all Celiac students so that they are able to place their gluten-free orders.
5. There should be designated skillets in the back to toast buttered gluten free breads for grilled burgers, grilled cheese, etc… upon request.
6. Gluten free chips and cookies or other packaged foods should be stored in a separate cabinet/ area the back leaving no room for cross contamination.
7. For breakfast, plain bacon or ham or meats (free of malted barley, wheat starch, wheat bran, or any other wheat, barley, or rye, or spelt ingredients), fresh potatoes, and eggs are safe. Gluten free cereals like Rice Chex by Rice Crispies or gluten free Corn Flakes are safe.
Also gluten free Bisquick pancake batter or equivalent must be used to prepare gluten free pancakes.
8. To keep gluten-free dishes fresh, they should not be prepared unless asked. Fresh is Best!
9. At least one hot food line gluten-free entrée should be labeled as such so the students are aware.
10. Traveling athletes on a gluten-free diet should notify the food service director ahead of time how many boxed meals they need so “traveling lunch boxes” are made.
These meals would just be deducted from their meal plan.

The following are gluten-free foods with some brands that are safe:

Fresh fruits, vegetables, potato, corn, rice, quinoa, beans (if canned without spice mixture) are safe.
Udi’s or Rudi’s or Canyon Bakehouse sandwich breads are fine for grilled cheese sandwiches or just toast.
Tinkyada or plain rice or Mrs. Leepers corn pastas are safe.
Udi’s frozen pizza crusts are available for toppings to be placed on top and baked in 10 minutes. Otherwise, the chef could make several gluten free pizza crusts at a time with a gluten free all purpose mix that can be frozen for later use.
Warning:
Potato chips with added flavoring like Tostitos are NOT GLUTEN FREE ! Just plain 100% corn or potato chips are.
Salad dressing usually are NOT GLUTEN FREE due to spice and herb mixtures containing regular wheat flour in them to prevent caking!
Providing simple oil and vinegar is the best dressing!
The average barbecue sauces or marinades are NOT GLUTEN FREE!
Best spices are individual ones that are mixed by the chef on premises.
Hunts Ketchup is gluten free.
Faye Elahi’s book Ready, Set, Eat is used at many college cafeterias as a recipe book and reference book with a complete shopping guide. This book could be ordered on amazon.com

Mayo Clinic Study Finds Celiac Disease Four Times More Common than in 1950s
Undiagnosed celiac disease associated with nearly quadrupled mortality

Wednesday, July 01, 2009

ROCHESTER, Minn. — Celiac disease, an immune system reaction to gluten in the diet, is over four times more common today than it was 50 years ago, according to findings of a Mayo Clinic study published this month in the journal Gastroenterology.

WATCH VIDEO

The study also found that subjects who did not know they had celiac disease were nearly four times more likely than celiac-free subjects to have died during the 45 years of follow-up.

"Celiac disease has become much more common in the last 50 years, and we don't know why," says Joseph Murray, M.D., the Mayo Clinic gastroenterologist who led the study. "It now affects about one in a hundred people. We also have shown that undiagnosed or 'silent' celiac disease may have a significant impact on survival. The increasing prevalence, combined with the mortality impact, suggests celiac disease could be a significant public health issue."

In patients with celiac disease, the presence of a protein called gluten from wheat, barley or rye triggers an immune system attack, damaging the villi in the small intestine. Villi are fingerlike projections that increase the intestine's surface area for nutrient absorption. Celiac disease symptoms may include diarrhea, abdominal discomfort, weight loss, anemia, unexplained infertility, loss of teeth or even premature or severe osteoporosis.

The Mayo Clinic research team tested blood samples gathered at Warren Air Force Base (AFB) in Wyoming between 1948 and 1954 for the antibody that people with celiac disease produce in reaction to gluten. They compared those blood test results with those from two recently collected sets from Olmsted County, Minn. One matched the ages of those from the 1948–1954 testing at the time of the blood draw, and the other matched their birth years. Researchers found that young people today are 4.5 times more likely to have celiac disease than young people were in the 1950s, while those whose birth years matched the Warren AFB participants were four times more likely to have celiac disease.

"Celiac disease is unusual, but it's no longer rare," says Dr. Murray. "Something has changed in our environment to make it much more common. Until recently, the standard approach to finding celiac disease has been to wait for people to complain of symptoms and to come to the doctor for investigation. This study suggests that we may need to consider looking for celiac disease in the general population, more like we do in testing for cholesterol or blood pressure."

Dr. Murray says the study findings highlight the need for increased awareness of celiac disease, both among physicians and patients. "Part of the problem is that celiac disease symptoms are variable and can be mistaken for other diseases that are more common, such as irritable bowel syndrome," he says. "Some studies have suggested that for every person who has been diagnosed with celiac disease, there are likely 30 who have it but are not diagnosed. And given the nearly quadrupled mortality risk for silent celiac disease we have shown in our study, getting more patients and health professionals to consider the possibility of celiac disease is important."

In addition to Dr. Murray, authors of the study, which was conducted in collaboration with the University of Minnesota Medical School and the Medical Follow-Up Agency, Washington, D.C., include Alberto Rubio Tapia, M.D.; Robert Kyle, M.D.; Edward Kaplan, M.D.; Dwight Johnson; William Page, Ph.D.; Frederick Erdtmann, M.D.; Tricia Brantner; W. Ray Kim, M.D.; Tara Phelps; Brian Lahr; Alan Zinsmeister, Ph.D.; and L. Joseph Melton III, M.D.



Eggs Help Crack Treatment for Gluten Intolerant
David Finlayson, The Edmonton Journal
Published: Wednesday, January 07

A University of Alberta researcher has found a cost-effective way to produce antibodies against gluten, potentially opening up a whole new world for people with celiac disease.

Celiacs can't tolerate gluten -- a protein found in wheat, barley and rye -- and currently there is no cure.

Hoon Sunwoo, a research associate in the faculty of pharmacy and pharmaceutical sciences, has produced antibodies in chicken eggs that would allow celiacs to eat bread and other foods containing gluten.

Hoon Sunwoo has produced an antibody to gluten that will allow celiacs to eat food containing gluten, such as bread. After three years of research, his technique will start human clinical trials this fall, if it passes animal safety studies.

"There is no treatment other than a lifetime without gluten," says Sunwoo, an animal scientist specializing in poultry. "It's a tough life, because you want to go out and eat with friends, but you can't."

Gluten prevents crumbling in bread and other baked goods, and is used in many processed and packaged foods. Celiacs must check every food label, because even a small amount of gluten can trigger symptoms that include diarrhea, weight loss and fatigue. It's estimated that one in 133 Canadians is affected by the disease, which damages the surface of the small intestine so the body can't absorb protein, fat, carbohydrates, vitamins and minerals -- all necessary for good health.

Sunwoo says celiacs would be able to take a pill containing the antibodies that would eliminate the symptoms. He's also developing an egg that will contain a high level of gluten antibodies that may one day be sold commercially. Chicken eggs, which are loaded with bioactive components, are an ideal vehicle for antibody research, he says.

In September, Sunwoo and his team will work with U of A gastrointestinal specialists on the first phase of human clinical trials on about 20 patients.

He has applied to Health Canada for registration as a specialty food product rather than a drug, which would shorten the time to get it to market. Response from the agency has been positive, but it won't make a decision until after the animal safety trials, Sunwoo says.

Even as a specialty food product, it would be another three years before it reached the public, providing it successfully completed the trials. Drug trials take about 10 years. Sunwoo says funding from the Alberta Livestock Industry Development Fund has been his saviour.






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