Showing posts from September, 2007

Gluten free beer

Yeah, you read right. Since I don't drink (anymore), this really hadn't crossed my mind. Then I saw an article on gluten-free beer and got interested. The bottom line is you can find gluten-free beer and other alcohol. And, they're making more of it. Here's a few examples of what's out there:

Redbridge beer is made from sorghum by Anheuser Bush.

Bard's Tale Beer was developed by the Celiac community and still is overseen by a board comprised of Celiac folks. Also made from sorghum.

Lakefront Brewery makes a gluten-free beer from sorghum and rice.

Find out more about gluten-free beers by visiting the Gluten Free Beer Festival site.

Even other alcohols traditionally made from grains can be gluten-free, such as vodka. There are many vodkas made from potatoes. One such brand from Maine is Cold River Vodka.

Wines, of course, are primarily made from grapes. Some are better for those of us trying to avoid pesticides and stay as organic as possible. LaRocca Vineyards in nort…

The dangers of artificial color and preservatives

This will sound familiar to a lot of you...

Thursday, Sep. 13, 2007
Hyper Kids? Check Their Diet
By Claudia Wallis

Parents have long observed that some kids go bonkers after eating foods with a lot of artificial ingredients or neon-bright colors. Medical researchers--not to mention the food industry--have been skeptical; there was no proof of this effect, at least nothing like a double-blind, controlled study.

As so often happens, however, the parents turned out to be a step ahead of the pros. A carefully designed study published in the British journal the Lancet shows that a variety of common food dyes and the preservative sodium benzoate--an ingredient in many soft drinks, fruit juices and salad dressings--do cause some kids to become measurably more hyperactive and distractible. The findings prompted Britain's Food Standards Agency to issue an immediate advisory to parents to limit their children's intake of additives if they notice an effect on behavior. In the U.S., there …

Autism vaccines ad in USA Today

In case you missed this, you can view the full page ad from Generation Rescue that appeared in USA Today on Tuesday by clicking here. The ad focuses on the number of vaccinations children are given. Kids weren't given nearly as many vaccines years ago. This obviously has been tied to the mercury used in the vaccinations.

Quick sorghum bread

I made this as an alternative to corn bread. It's gluten free, casein free, soy free, rice free, potato free, corn free and egg free. Still, it's good.

2/3 cup sorghum flour
1/3 cup tapioca starch
2 tsp baking powder
2 tsp xanthan gum
1 tsp sea salt
2 tbsp honey
2 tbsp oil
~2/3 cup water

Grease a bread loaf pan. Heat oven to 375. Mix dry ingredients. Add honey and oil. Add water. Whisk until blended. Shouldn't be too dry, like cookie dough, and shouldn't be runny like a quick bread batter. Scoop into the bread pan. Flatten with wet spatula. Bake 20-25 mins.

Gluten-casein-egg-soy free onion rings

I debated adding this recipe because it's so easy. But, I decided to offer it anyway, mostly because even the simplest foods often seem difficult to make without gluten and casein. Making fried onion rings is even more difficult without the help of eggs or soy. So, here's a really good alternative.

- Onions, cut into rings or half rings.
- 1 cup gluten-free flour mix (I use 1/3 cup sorghum, 1/3 cup corn flour, 1/3 cup tapioca)
- 1 tsp sea salt
- 1 tbsp chili powder
- 1/2 tsp cayenne pepper or paprika
- 2 egg subs (I use Ener-G)
- oil

So, heat a shallow amount of oil in a frying pan. Cut the onions. Make 2 egg subs in a bowl (I use 2 tbsp powder and 4 tbsp water). Mix the dry ingredients in another bowl.

When oil is hot, dip a few onion rings in the flour mix, then dip in the egg sub, then dredge back into the flour until well coated. Fry in oil until golden and down -- just a few minutes.

Pretty good stuff. I make a batch of these after making french fries on special nights…

Gluten free food industry is booming

I know, this is a press release. But, it has some eye-opening information in it about the gluten-free food industry. Worth reading.

Gluten-Free Just Keeps Getting Easier, Tastier, and More Affordable
Coeur d'Alene, ID, September 10, 2007 --( The popular gluten-free manufacturer, Namaste Foods, has released their first edition cookbook and a new website with more discounted offerings for customers.

Demand in the gluten-free market is showing no signs of slowing down. While sales in 2001 were valued at $210 million, the most recent figures show it has escalated to roughly $700 million. According to the U.S. Department of Agriculture, by 2010 they are expecting the market to reach a whopping $1.7 billion, primarily due to the compounding growth in the diagnosis of Celiac Disease. It has been estimated that 97% of people living with Celiac Disease still remain undiagnosed.

Yet as this special diet niche flows rapidly into the mainstream, so few companies have gotten it right. C…

Mini gluten free apple rolls

My kids got tired of my basic, and easy, roll recipe. I had tried to sneak in some flax seed to provide a little fiber and other good stuff for them, but it became a boring food. So, I tried to change it up on them. And it worked (well, with one child, anyway).
This recipe brings an added layer of flavor to the basic roll recipe. And, later, I'll sneak the golden flax back in.

Here's how to make them. Use your own flours, of course.

-- 1/2 cup sorghum flour
-- 1/2 cup tapioca flour
-- 1/2 cup corn flour
-- 2 tbsp sugar
-- 1 tbsp honey or syrup
-- 2 tsp baking powder
-- 2 tsp xanthan gum
-- 2 tsp egg replacer powder
-- 1/2 tsp sea salt
-- 1 apple, peeled and diced
-- 1/2 cup of water
-- 1/2 cup oil

Heat the oven to 400 degrees. Grease an oven pan or use a liner. Mix the dry ingredients -- but not the apples. Put the apples in a small pot with the water. Heat to boil. Let boil 5 minutes. Pour the apple and water mix into a bowl. Using a masher or electric chopper, break down the ap…

Extra crispy chicken wings

How do you make extra crispy wings when you can't have gluten or dairy or eggs? Well, you can, and it's not too difficult. Use your flours of choice, of course.

-- dozen chicken wings, cut and washed
-- flour mix (i use 1/2 cup sorghum, 1/2 cup tapioca flour, 1 tsp sea salt, 1 tbsp chili powder, 1/2 tsp cayenne pepper)
-- 2 egg subs (i use Ener-G)
-- oil of choice (i use canola)

Heat oil in a large pan. Cut wings. Now, toss and coat in the flour mixture. Dip into the egg sub mixture. Toss again and coat in the flour mixture. Cook in frying pan until golden and cooked through. These also could be baked.

The "regular-crispy" version of this is to not use the egg sub. Just coat the wings with the flour mix and cook.

The power of cilantro

So, are you aware of Cilantro's power to detoxify the body? How about the link between cilantro and autism? Cilantro and mercury?

It really is a powerful herb. Many people know it as cilantro, which is a common ingredient in salsas. It's green and leafy, and looks something like parsley. The plant's seeds are known as coriander.

Why am I telling you all this -- because of its detoxifying abilities, including heavy metals. If you're interested, do some research, including reading the scientific study that revealed the herb's powers - click here.

Here's a blog article on the topic that might be helpful.

And, here's a page on cilantro's healthy qualities from The World's Healthiest Foods.

Here's a snippet from the cilantro study:

"However, these mercury deposits, which commonly occur in such cases, were successfully eliminated by the oral intake of 100 mg tablet of Chinese parsley (Cilantro) 4 times a day (for average weight adults) with a number of…

What's the harm in milk?

This is interesting stuff, especially for us Autism families avoiding the casein gene.

The devil in the milk molecule The Press Saturday, 15 September 2007
Has a Lincoln University researcher spilt the milk industry's secret about the potential harm in its product or is it more crank science? JOHN McCRONE investigates the latest fuss over A1 and A2 milk.
Is there a health risk in drinking milk? Has there been a naughty cover-up of the facts by Fonterra and others?
These, bluntly, are the questions raised in the explosive new book by Lincoln University agribusiness professor Keith Woodford, who this week reopened a long-festering debate within the New Zealand dairy industry.
The theory, which has been around a decade, seems incredible to most people: that our brains and immune systems can literally be poisoned by poorly digested milk.
Only a certain genetic strain of milk is to blame – the A1 type. However, that is also our most common milk.
The science, put as simply as possible, is …

Frito-Lay friendly

If you haven't yet realized that not all chips are gluten-free, or soy-free, etc., you might consider Frito-Lay chips. No, I don't get money for saying this. I'm very impressed with this company. They don't make you guess about what ingredients are in the chips you're buying. It's all on the label. And, if you have questions, their Website is extremely helpful. They have an entire section on ingredient concerns that plainly shows you which chips have gluten, which have dairy, which are kosher, which have soy, etc. You can find that page by clicking here.

My kids only can eat the plain Lays, Ruffles and Fritos chips. No Tostitos because of the soy oil used in those. Until now! Frito-Lay recently started selling a Natural Tostitos chip that has no soy. It's in the photo above.

I'll also mention one other thing. No chip is healthy for you. I've tried many to find a good one, including Garden of Eatin and Bearitos -- both very good chips (I prefer the Bea…

Peanut butterless cookies

I personally love this recipe. Why? Because the cookies are so good. And, it takes no time at all. My kids don't eat nuts. They're not allergic. But, our doc says to avoid them. But, he says, sunflower seeds are OK. And, you can buy sunflower seed nut butter. You can also buy pumpkin seed nut butter. So, experiment. I'll show you two ways to make this recipe. The original recipes tends to be crumbly. I added a little flour to firm it up. Both are good.

1 cup sunflower seed nut butter (Once Again makes this) or other nut butter
1 cup sugar
1 tsp baking soda
1 egg (or 2 egg subs)
1/2 tsp salt

So, I made the egg subs, added sugar, baking soda and salt, then the sunflower seed butter. Then I mixed until well combined. I rolled into balls and onto cookie sheet. I flattened slighly with a fork, making the classic PB cookie indentation.

Bake at 350 for about 10 minutes.

I also made these by adding some flour and xanthan gum to hold them together. Can't tell you how much I used. But, …

Dairy free sorbet

I like this recipe because there's no concerns about trying to make ice cream out of a dairy alternative like rice milk or Darifree. And, it has a lighter taste. Plus, it's very easy to make. Here's how.

- 1 packet of unflavored gelatin
- 1/2 cup sugar
- 1.5 cups boiling water
- 3 large ice cubes
- 2 cups of fruit

Dissolve the gelatin and sugar in boiling water. Add the ice cubes and stir until melted. Pull from heat.

Chop up fruit. Put in food processor or blender. Add 1 cup of the gelatin mixture and puree until smooth. Add the rest of the gelatin mix and puree again until mixed.

Pour this into a 13x9 pan. Cover with foil or wrap and freeze for 2-3 hours.

Then, spoon the sorbet mix back into the blender and blend at high speed until smooth and fluffy. Pour into a loaf pan, cover and freeze for 8 hours or overnight.

Use any fruit. I tried peaches.

Allergy link

There's tons of info on the Web about allergies, autism, etc., and I come across good ones every so often. I found this today, for the Food Allergy Initiative and will be adding it to my link section.

What's in your ketchup?

Did you ever think about what's in the ketchup you put on your favorite burger, hot dog or potatoes each day? I did a couple of months ago. And it made me change what I bought for my family.

Heinz ketchup -- America's No. 1 ketchup -- is filled with high fructose corn syrup. If you don't yet know the dangers of this sweetener, read my blog entry from yesterday, or Google it for yourself.

This was very depressing, especially since I like Heinz. But, with the care we're taking to feed our kids properly, I decided to look elsewhere.

I found two quality substitutes that are gluten-free, soy-free and HFCS-free.

Annie's ketchup is pretty darn good. For me, it's a little spicier, in a sweet way, than I prefer. But, my kids loved it. And, it's organic.

Muir Glen also makes an organic ketchup, which I prefer. I now buy this by the case. It's taste more closely resembles Heinz -- and actually is what Heinz probably tasted like 20-30 years ago when it wasn't ma…

High fructose corn syrup -- what's the big deal?

I'm sure you've heard talk about the evils of high fructose corn syrup. But do you understand the problem? I didn't. If you don't, this article is worth reading. It explains the issue well. Sweet but Not So Innocent?
High-Fructose Corn Syrup May Act More Like Fat Than Sugar in the Body By Sally Squires
Washington Post Staff Writer
Tuesday, March 11, 2003; Page HE01 From fruit-flavored drinks to energy bars, a huge array of sweetened foods and beverages crowds grocery shelves, vending machines, restaurant menus, school lunches and kitchens. According to the latest figures from the U.S. Department of Agriculture (USDA), consumption of various sweeteners, often in calorie-dense foods and drinks, has risen in the United States from an estimated 113 pounds per person in 1966 to 147 pounds in 2001.Last week, the World Health Organization (WHO) recommended limiting intake of added sugars found in food and drink to no more than 10 percent of daily calories,…

Popcorn lung

Sep 7, 2007 2:50 am US/Eastern
'Popcorn Lung' Patient Ate Two Bags A Day

(CBS News) Wayne Watson loved microwave popcorn so much he would eat at least two bags each night, breathing in the steam from the just-opened package, until doctors told him it may have made him sick.

Watson, whose case of "popcorn lung" is the sole reported case of the disease in a non-factory worker, said he is convinced his heavy consumption of popcorn caused his health problems.

"You know, it's one of those things that you kind of shake your head and say, how can anybody eat that much popcorn? But it was about two bags a day every day for about ten years," Watson told Early Show co-anchor Julie Chen

Popcorn flavoring contains the chemical diacetyl, which has been linked to lung damage in factory workers testing hundreds of bags of microwave popcorn per day and inhaling its fumes. The chemical is a naturally occurring compound that gives butter its flavor and is also found in cheese…
What does this tell you? Enjoy Life Foods was named to the 2007 Inc. 500 list of fastest growing private companies in the country. Enjoy Life, as many of you know, makes gluten-free and allergy-friendly foods. Its three-year sales growth was 783%.

You can read the full release by clicking here.