Sure Foods Living - gluten-free and allergen-free living

The osteoporosis drug Fosomax which is supposed to strengthen bones may in fact cause spontaneous fractures, with many women’s femurs actually snapping, according to a report on ABC news. One doctor explains the problem: “When [women] are on it for five, six, seven or eight years, they lost their ability to remodel and regenerate their skeleton,”… and so the women “are very vulnerable and they will then develop problems of brittle bone.” The drug has also been linked to osteonecrosis of the jaw, a bone disease known as “Dead Jaw.”

I found this report so disturbing! And then I read the comments below the article on the ABC News website… all these people talking about their broken femurs! I can’t believe this drug is on the market.

Another thought I have is: how many of the people being prescribed medication have been tested for celiac disease? In my opinion, this is another example of doctors treating a symptom with medication without looking for the cause. People with celiac disease are at a greater risk for developing osteoporosis or osteopenia — in fact, it is a very common symptom. If you have osteoporosis or osteopenia, please go get tested for celiac disease! Even women without any known bone issues have been prescribed the drug. If you are taking Fosomax (alendronate sodium), please check with your doctor about the risks that may be associated with this drug!

To read the original article, go to ABC News. Don’t forget to read the comments.

P.F. Chang’s truly goes out of their way to accommodate the gluten-free diner and anyone with food allergies. I recently took my daughter there and they made her an entirely different entree due to her multiple allergies. They are always warm and assuring and my daughter asks to go back to “the noodle place.” They have also been very generous with our local Gluten Intolerance Group. This is one restaurant that really gets it!

And now, the great news — they have now expanded their gluten-free menu to include BEEF! See the press release below, and their menu…

P.F. CHANG’S CHINA BISTRO LAUNCHES EXPANDED GLUTEN FREE MENU
Enhanced Offering Includes 5 New Beef Entrees and a Total of 28 Dishes

Scottsdale, AZ. (March 8, 2010) - P.F. Chang’s China Bistro (NASDAQ: PFCB) announced today a newly expanded Gluten Free Menu, featuring beef entrees for the first time.  Gluten intolerant diners can now enjoy a wider range of dining options, from P.F. Chang’s signature Chicken Lettuce Wraps and Mongolian Beef to a Flourless Chocolate Dome for dessert.

“More and more of our guests are asking for gluten free options and we’re proud to offer them a greater variety of P.F. Chang’s classics,” said Gregg Piazzi, Director of Culinary Training for P.F. Chang’s China Bistro.  “P.F. Chang’s is sensitive to all of the food allergies and dining requirements of our guests and we strive to serve customized cuisine that meets each diner’s individual needs.”

P.F. Chang’s upholds a rigorous gluten free cooking process to ensure the dietary safety of guests with celiac disease. The restaurant’s staff takes all the necessary measures of precaution during the preparation and serving of gluten free dishes.

The newly expanded Gluten Free Menu features the following items:
Entrées:

• GF Shrimp with Lobster Sauce - $12.95
• GF Moo Goo Gai Pan -$13.25
• GF Ginger Chicken With Broccoli - $12.75
• GF Philip’s Better Lemon Chicken - $12.95
• GF Chang’s Spicy Chicken - $12.95
• GF Chang’s Lemon Scallops - $14.95
• GF Salmon Steamed With Ginger - $17.95
• GF Cantonese Shrimp or Scallops - $14.95
• GF Mongolian Beef - $14.95
• GF Beef with Broccoli - $11.95
• GF Beef a La Sichuan - $13.95
• GF Pepper Steak - $13.25
• GF Hong Kong Beef with Snow Peas - $10.25
• GF Dali Chicken - $12.95

Starter:

• GF Chang’s Chicken Lettuce Wraps - $7.95

Soup:

• GF Egg Drop Soup Cup - $2.95/Bowl - $5.95

Noodles:

• GF Singapore Street Noodles - $9.95

Rice:

• GF P.F. Chang’s Fried Rice - $7.95/Combo - $9.95

Vegetarian:

• GF Buddha’s Feast - $7.50

Sides (Small: $2.95/Large: $4.95):

• GF Spinach Stir-Fried with Garlic
• GF Garlic Snap Peas
• GF Shanghai Cucumbers

Dessert:

• GF Flourless Chocolate Dome - $5.95

Lunch Bowls:

• GF Buddha’s Feast - $7.25
• GF Shrimp with Lobster Sauce - $8.95
• GF Moo Goo Gai Pan - $8.95
• GF Beef with Broccoli - $8.95
• GF Pepper Steak - $8.95

P.F. Chang’s China Bistro, Inc.

P.F. Chang’s China Bistro, Inc. owns and operates two restaurant concepts in the Asian niche. P.F. Chang’s China Bistro features a blend of high-quality, Chinese-inspired cuisine and American hospitality in a sophisticated, contemporary bistro setting. Pei Wei Asian Diner offers a modest menu of freshly prepared Asian cuisine in a relaxed, warm environment offering attentive counter service and take-out flexibility.

Have you ever wanted to tell someone about the new product you found, the great (or not so good) restaurant experience you had, the book or cookbook you discovered, or a recipe you tried? Now you can share your opinion on anything gluten-free by joining me in a new online community called the Gluten Free Groupies!

As a member of the Gluten Free Groupies, you can write reviews, make lists of your favorite things, add a recipe, rate products and comment on other people’s reviews. It’s a fun and interactive way to give your 2 cents!

To join, go to www.lunch.com/glutenfreegroupies and click Join. Then participate as much as you would like!

I went to college with no dietary restrictions. I ate in the dining hall, free to choose whatever I wanted. There is enough to think about in college without having to worry about food allergies. I can’t imagine how hard it must be for young adults today who have to manage their diets in addition to everything else.

The number of teenagers with food allergies entering college is on the rise. And according to a study done by the Journal of Allergy and Clinical Immunology, students with potentially life-threatening food allergies are at an increased risk for having severe reactions on college campuses. The good news is that colleges and universities are becoming better prepared with food allergy action plans, accommodations and better food choices for students.

An article is USA Today, “Colleges accommodate more students with food allergies”, highlights some of the ways students’ needs are being met.

A wonderful resource for college kids with food allergies is the Food Allergy and Anaphylaxis Network (FAAN). Their FAAN College Network has a great list of Frequently Asked Questions for young adults entering college, and a database search of colleges and their “Food Allergy Approach.”

FAAN also has a website dedicated to teens with food allergies, www.FAANTeen.org.

Kids with Food Allergies has an article called Allergies and College Life with advice from a student who went through the process herself. One of her main points, which is a great one, is to plan early.

If anyone has tips for attending college with food allergies, please share them!

“Winning Without Wheat: How a gluten-free diet powers one of the best cycling teams in the world — and how it can help you perform better and recover faster.”

This is the title of this month’s Men’s Journal Magazine report on a professional cycling team that was advised by their team doctor to cut out the gluten during the racing season. The results? Improved performance all around.

A couple of quotes from team members, as reported in the article:
“I just had all-around better digestion, and digestion is the biggest thing in utilizing the energy I consume.”
“My performance really improved a lot — there was definitely a correlation.”

Would being gluten-free help every athlete’s physical performance? It depends on who you ask. There are mainstream celiac-focused doctors who say that there is no evidence to suggest that a gluten-free diet helps those who do not suffer from celiac disease. However, there are other doctors and diet specialists who are now realizing the far-reaching effects of gluten, not just on those with biopsy-proven celiac disease. Gluten intolerance or gluten sensitivity may affect much more of the population than anyone currently knows, or that any studies currently show. And there is still another thought that wheat is simply difficult to digest for any human being. So, bad tummy = poor performance.

My own athletic performance was certainly affected in the years before I was diagnosed with celiac disease. An avid runner, volleyball player and skiier, I experienced physical challenges. Exercise-induced asthma, aching knees and leg cramps forced me to stop in the middle of my runs. Temporary blindness like whiteouts halted me at the top of ski runs, and again those painful leg cramps inside my ski boots practically made my cry. Playing volleyball with digestive problems certainly didn’t help me soar to new heights! Since being gluten-free, I am a better athlete physically. No more asthma, leg cramps, joint pain or bad stomach to hold me back. (So what’s my excuse going to be now??)

The question that really remains is: how many people out there are sensitive or intolerant to gluten? If the number is high (as I believe it to be), then it makes sense that many athletes would experience benefits from a gluten-free diet.

Want a simple, yet elegant spread for your gluten-free crackers or toasts? Try a Simple Salmon Spread! This would be a great appetizer for an Oscar soiree, and is part of the menu for the Gluten-Free Progressive OSCAR dinner party.

Alison’s Simple Salmon Spread on Gluten-Free Toasts

INGREDIENTS

• About 8 oz. of cooked salmon, skin removed. Bake the salmon in a 375-400 degree oven until just cooked through (about 15-20 minutes). Anyway you want to spice the salmon when you cook it is fine — the flavors will come through in the dip. For my dip, I used leftover barbecued salmon from our dinner the night before, which my husband had spiced with his top secret marinade of olive oil, brown sugar, cayenne and thyme (now I have to kill you).
• About 3 oz. of cream cheese.
• Some lemon.
• Some salt.
• Some dill would be nice (I didn’t have any).
• Sliced bread (gluten-free), toasted and cut into squares. I used Udi’s Gluten-Free Whole Grain bread.

DIRECTIONS

1. Put salmon in food processor fitted with the steel blade and process until smooth.
2. Add cream cheese and process. Add more or less depending on your preference.
3. Squeeze some lemon and add dill and a little salt, gradually until you like the taste.
4. Serve in a bowl and let guests spread on the gluten-free toasts.

This recipe is one of the stops of the Gluten Free Progressive Oscar Dinner Party!
Each day this week you’ll find new gluten free dishes being “served” by other bloggers. This month’s offerings will help make your Oscar party award-winning! Follow the schedule as you would a map through a neighborhood. Stop by, leave a comment, pass on the information to your friends and have a wonderful time!

Here is the schedule:

Monday February 22nd:
Veronica’s Pumpkin Soup from Shirley at gluten free easily

Tuesday February 23rd:
Avatar-Inspired Millet Eggplant Croquettes and Chips from Sea at Book of Yum

Wednesday February 24th:
Kale Chips from Karen at Cook4Seasons
Gluten and Dairy-free Whipped Cream from Diane at The W.H.O.L.E. Gang
Southern Fried Oysters by Shirley at gluten free easily

Thursday February 25th:
Simple Salmon Spread by me

Friday February 26th:
Ellen at I am Gluten Free

Past Progressive Dinner Parties:
Light Winter Warmers
Dessert

Have you or has someone you know been diagnosed with celiac disease?
Do you or does someone you know have gluten intolerance?
Are you looking for possible answers to your health problems?
Would you like to find out more about the gluten-free diet?

If the answer is yes to any of the above questions, please come to a class I am giving called “Living Gluten-Free” on March 15 in San Francisco. I will be speaking at California Pacific Medical Center from 6-8 pm. This class will provide you with invaluable information about the gluten-free diet. Topics include symptoms, diagnosis and follow-up, shopping, cooking, product information and more! I hope to see you there!

Living Gluten-Free
Speaker: Alison St. Sure
When: March 15, 2010, 6-8 pm
Where: California Pacific Medical Center (Pacific Campus)
2333 Buchanan St., San Francisco
ROOM CHANGE: Level A Conference Room

To register, call 415-923-3155
or email cpmcchrc@sutterhealth.org
or register online

Directions

Q. Could symptoms labeled as Burning Mouth Syndrome be caused by gluten intolerance?  These symptoms have been constant for 5 2/3 years and include pain in roof of mouth, tongue, cheeks and under the tongue at all times except when eating. Additionally during the night I have pain above the roof of the mouth and into one ear and down the throat.

I have had nightly GERD for 8 years that doesn’t respond to any medications,  thyroiditis and nodules and increased vascularity in the thyroid, sometimes a fine tremor in my hands, and involuntary movement of my tongue and extremities. I also have had post nasal drip and phlegm for 25+ years which doesn’t respond to any medication nor was it improved by surgery to correct a deviated septum (which my doctor said left me with “perfect sinuses”.)

I know the thyroid symptoms may improve if gluten-free but are any of the other symptoms likely to be improved?

A. Sores or aphthous ulcers and taste disorders are common in celiac disease, as is reflux esophagitis, and thyroiditis.  You must get tested for celiac disease, and you must have a thorough investigation into your reflux, with endoscopy biopsy and manometry studies.You may contact my office at www.gut-check.com.

Health and happiness,
Dr. Aron

Have a question for the doc?

Did you enjoy summer camp as a child? Have you been hoping your child would have the same opportunity to learn and grow in a summer camp environment? This can be difficult, even impossible, if your child struggles with food related health problems. That is why Camp Westminster on Higgins Lake in Michigan (www.campwestminster.com) is offering camp opportunities for children who require special menus. GFCF camp will be the week of June 20-26, 2010.

The summer camp program allows children and youth to develop a sense of responsibility and self-worth in a Christian community. The enthusiastic, gifted, and multicultural staff are carefully selected and thoroughly trained. The camp director is year-round staff at the Westminster Presbyterian Church of Detroit.

NEW THIS YEAR: A gluten free menu will be available, with advance registration, during any week of camp in 2010. If your child has other food issues, contact us to discuss accommodations. Last year we accommodated kids with allergies/sensitivities to gluten, casein, eggs, soy, corn, nuts and legumes. If you have food related camp questions, please contact Deanna at dkseng99@voyager.net or Pam Jann at pamelajann@hotmail.com.

Other gluten-free camp info:

Camp Celiac

Remember animal cookies or animal crackers from our childhood? What fun to experience them again through your kid’s eyes! But if your child can’t have gluten or has other food allergies, most animal cookies are off-limits. Don’t worry… there are several brands now making them free of gluten and other allergens!

Kinnikinnick Foods

In addition to being gluten-free, Kinnikinnick’s animal cookeis are also dairy-free, nut-free and egg-free. (They contain soy lecithin and pea protein.) Three flavors of animal cookies are available:

• Kinnikritter Animal Cookies
• Kinnikritter Chocolate Animal Cookies
• Kinnikritter Graham Style Animal Cookies

Orgran

In addition to being gluten-free, Orgran’s animal cookies are also dairy-free, egg-free, and nut-free. Several flavors of animal cookies available:

• Outback Animals Vanilla (also in Mini)
• Outback Animals Chocolate (also in Mini)
• Itsy Bitsy Bears

Nature’s Path Organic

In addition to being gluten-free, Nature’s Path’s animal cookies  are also egg-free, dairy-free and nut-free. (They do contain soy.) Flavor:

• Envirokidz Vanilla Animal Cookies

Jo-Sefs Gluten Free

In addition to being gluten-free, Jo-Sefs animal cookies are dairy/casein-free, lactose-free, egg-free, and nut-free. (They contain soy.) Products are processed in a dedicated nut free and gluten-free kosher facility. Flavors available:

• Vanilla Animal Cookies
• Chocolate Animal Cookies

Mi-Del

Not all cookie flavors made by this company are gluten-free, but the Arrowroot Animal Cookies are. They do contain egg, soy and milk. Regarding nuts, the website says: “Only Pecans are run on the MI-DEL line of bagged cookies. Peanut Butter Cremes are sometimes produced on the same line that makes the MI-DEL Sandwich Cookies but strict sanitation/allergen procedures are in place to avoid any potential contamination.” Flavor available:

• Arrowroot Animal Cookies

Now go make that little person in your life happy!