Food Solutions Magazine Oct 2015 by Food Solutions Magazine

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TABLE OF CONTENTS

Science

Symptom-free celiac disease? You bet it exists! But do you still need to be on a gluten-free diet if you do not have symptoms? You bet you do, and here’s why.

Nutrition

It’s National Popcorn Popping Month! Let’s get poppin’ with some fun, tasty snacks that are naturally gluten-free.

Science

Dr. Vikki gets down to business on the topic of GMOs this month and tells us exactly what genetically modified means and why to avoid GMO foods.

37 Food

A week of gluten-free meal ideas, pumpkin recipes galore and tailgating tips for your game day weekend!

Editor’s Letter................................................................................................ 4

Pumpkin Spice Cookies............................................................................42

Letters to the Editor.................................................................................... 8

Pumpkin Spice Latte at Home............................................................. 44

5 Ways a Gluten-Free Diet Helps

Veggie Fajita Wraps...................................................................................46

Asymptomatic Celiac Patients............................................................... 10

Tamari Sandwich Spread.........................................................................48

Alert to Parents: Avoiding GMO Foods?

Perfect Scrambled Eggs...........................................................................50

Learn Where They Hide............................................................................15

Pumpkin Pasta Alfredo.............................................................................51

Check Up with Dr. Mark Hyman............................................................20

Paleo Pumpkin Cutout Cookies............................................................. 52

Celebrate National Popcorn Month.....................................................26

Best Tailgating Tips....................................................................................54

Pumpkin Nutrition.....................................................................................30

Blood Punch (Halloween Recipe).......................................................... 57

5 Figure Flattering Fall Foods................................................................ 32

Boo Berry Slushy (Halloween Recipe).................................................58

An Apple a Day........................................................................................... 35

The Screamsicle (Halloween Recipe).................................................. 60

This Month’s Recipes................................................................................36

FSM Favorites for a Sweet Halloween................................................62

A Week of Gluten-Free Dinner Ideas................................................... 37

Fall Lunchbox Tips......................................................................................64

Chicken & Winter Veggies........................................................................38

New Product Feature: Celi-vites Body Health..................................66

Pumpkin Soup............................................................................................ 40

Halloween Featured Product: Switch Witch.....................................68

OCTOBER ISSUE / FOOD SOLUTIONS MAGAZINE /

GLUTEN FREE

FOOD SOLUTIONS EDITOR-IN-CHIEF Gigi Stewart gigi@foodsolutionsmag.com CREATIVE SERVICES Kreative Direktions

CONTRIBUTING WRITERS Lisi Parsons Leigh Reynolds Mark Hyman, MD Dr. Vikki Peterson COPY EDITOR Jodi Palmer PUBLISHER & CEO Scott R. Yablon syablon@foodsolutionsmag.com ADVERTISING SALES & MARKETING KMI: 561.637.0396

Helloooo, autumn! It’s been chilly (and wet) here in France but no complaints here. Crisp morning air that fills your lungs, cool evenings made for cups of hot tea, game day weekends, Halloween, all things pumpkin… I love every bit of it! This month, the team here at FSM is trying to share some of the best of the best fall has to offer. Our panel of experts continues to amaze me with informative, timely articles I know you’re using and benefiting from. This month, I’m especially loving Leigh Reynold’s piece highlighting the importance of a gluten-free diet for individuals with “silent” celiac – confirmed celiac disease, but no outward symptoms. Read it!

read. Go ahead… say good-bye to over-priced coffee shop drinks (not to mention those dreadful paper cups!) and whip up your own PSL in no time flat. There’s more to fall than just pumpkin, so we’re sharing fantastic tailgating recipes and tips, time-saving meal time recipes plus a week’s worth of gluten-free meals, and we even threw in some (not so) spooky sippers that you won’t feel ghastly about serving to the kiddos if you celebrate Halloween. And if you are celebrating, check out some of our staff’s favorite allergen-free, gluten-free candies for Halloween or any time and so much more. Happy fall, y’all! Stay in touch,

You may just want to flip to the food section first so that you can grab the super-simple recipe to whip up a pumpkin spice latte to sip while you 04

/ FOOD SOLUTIONS MAGAZINE / OCTOBER ISSUE

ADVERTISING SALES Kristen LaBuda 717.574.3739 Joanne Shapiro 754.307.5735 Kerry Harrington 561.222.3307 DIRECTOR OF CLIENT SERVICES Jody Baratz jody@foodsolutionsmag.com CHIEF TECHNOLOGY OFFICER Brian A. Yablon byablon@foodsolutionsmag.com TECHNICAL WEB DEVELOPER Dmitry Bogordsky ACCOUNTING accounting@foodsolutionsmag.com ARTICLE SUBMISSIONS gigi@foodsolutionsmag.com INFORMATION REQUESTS info@foodsolutionsmag.com

ADVISORY BOARD Cynthia S. Rudert, M.D., F.A.C.P., CD & Gluten Intolerance Specialist Marci Page Sloane, MS, RD, LDN, CDE, Registered & Licensed Dietician / Nutritionist & Certified Diabetes Educator Leigh Reynolds, GF Therapeutics / Celi-Vites President

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CONTRIBUTORS

research, advocacy and public

Dr. Rudert is Medical Advisor for

policy work, he strives to improve

the Celiac Disease Foundation, the

access to Functional Medicine, and

Gluten Intolerance Group of North

to widen the understanding and

America and for the Gluten Free

practice of it, empowering others

Certification Organization (GFCO).

to stop managing symptoms and

She is Medical Director for Atlanta

instead treat the underlying causes

Gluten Intolerance Group (GIG), and founder and president of the

of illness, thereby also tackling our chronic-disease epidemic. LEIGH REYNOLDS recognized a

States that manages adults and

Atlanta Women’s Medical Alliance,

teenagers with celiac, she has

the largest alliance of female

need for high quality-gluten free

Dr. Hyman is Chairman of the

evaluated over 1000 patients with

physicians in the United States.

nutritional supplementation so she

Institute for Functional Medicine,

celiac disease and gluten

In demand as an expert in celiac

founded Gluten Free Therapeu-

and was awarded its 2009 Linus

sensitivity.

disease, she was the Keynote

tics™. Leigh set out to make one of

Pauling Award for Leadership

the most beneficial gluten-free

in Functional Medicine. He is

Dr. Rudert’s focus is identifying the

including the New England Celiac

supplement lines available. With

currently medical editor at the

core causes of gastrointestinal

Conference, co-hosted with the

high quality pharmaceutical grade

Huffington Post and on the

issues with a comprehensive

Beth Israel Deaconess Medical

ingredients and scientifically

Medical Advisory Board at The

evaluation enabling her to treat

Center/Harvard, and national GIG

researched formulations Gluten

Doctor Oz Show. He is on the

underlying medical conditions

meetings. Dr. Rudert was the

Free Therapeutics™ is proud to

Board of Directors of The Center

that may have previously been

advising physician for the popular

offer its customers a superior line

for Mind-Body Medicine, and a

undetected. Dr. Rudert then

television series House which

of nutritional supplements called

faculty member of its Food As

creates an individualized course

featured a segment concerning

CeliVites.

Medicine training program. He is

of treatment tailored to each

celiac. Dr. Rudert is a former

also on the Board of Advisors of

patient’s unique set of needs.

Assistant Professor of Medicine

Memhet Oz’s HealthCorps, which

Rather than just treating the

with Emory University. Learn more

tackles the obesity epidemic by

symptoms of the disease, Dr.

about Dr. Rudert and her practice

“educating the student body” in

Rudert believes the best results

at DrCynthiaRudert.com.

American high schools about

are achieved by getting to the

nutrition, fitness and mental

core cause of the problem and

resilience. He is a volunteer for

treating the disease accordingly.

Partners in Health with whom he

Dr. Rudert sees patients from all

worked immediately after the

over the United States for second

earthquake in Haiti and continues

opinion consults on a variety of

MARK HYMAN, MD has dedicated

to help rebuild the health care

gastrointestinal disorders.

his career to identifying and

system there. He was featured on

addressing the root causes of

60 Minutes for his work there.

Speaker for multiple programs

Committed to educating the public, patients and physicians about

chronic illness through a

MARCI PAGE SLOANE, MS, RD,

groundbreaking whole-systems

CYNTHIA S. RUDERT, M.D.,

this commonly missed disorder,

LDN, CDE is a Registered and

medicine approach known as

F.A.C.P., is a Board Certified

Dr. Rudert lectures throughout

Licensed Dietitian/Nutritionist and

Functional Medicine. He is a family

Gastroenterologist in Atlanta,

the United States and Canada on

Certified Diabetes Educator in

physician, an eight-time New York

Georgia, whose practice is

celiac disease. She also lectures on

south Florida. She grew up in New

Times bestselling author, and an

primarily devoted to the screening

inflammatory bowel disease, irri-

York City where she graduated

internationally recognized leader in

and following of patients with

table bowel syndrome, pancreatic

from Columbia University with a

his field. Through his private

celiac disease. With one of the

exocrine insufficiency and small

double Master’s degree in

practice, education efforts, writing,

largest practices in the United

intestinal bacterial overgrowth.

Nutrition and Physiology.

/ FOOD SOLUTIONS MAGAZINE / OCTOBER ISSUE

CONTRIBUTORS

Marci is CEO of Food Majesty, Inc.

that respects the intrinsic healing

HealthNOW is known for using

author of Reality Diabetes ~ type

capacities of the body and nature

a multi-disciplined approach to

2, The Diet Game: Playing for Life!,

- while helping women take their

address complex health problems,

The Divorced Woman’s Diet and is

health into their own hands. Her

many of which are rooted in

contributor to Chicken Soup for

goal is to foster greater access to

gluten intolerance. Patients travel

the Soul Healthy Living Series

a health-based, trans-disciplinary

from all over the world to experi-

Diabetes. Sloane is a nutrition and

health care model. Her primary

ence the best of what HealthNOW

disease counselor, speaks

commitment is to practicing and

offers, combining internal medi-

frequently in the community, is

teaching clinical medicine,

cine, clinical nutrition, chiropractic

coordinator of American Diabetes

Herbal Medicine for Women, a

promoting an ecological basis for

and physical therapy, to identify

Association (ADA) programs, an

distance course with over 800

health, and continuing to care for

the underlying root cause of the

ADA Valor Award recipient and

students around the world. An

mothers, children, and families.

patient’s health condition.

does radio, television and

internationally respected

magazine interviews. Marci is

authority on botanical and

Dr. Romm practices Functional

Practicing for over 20 years, Dr.

passionate about her work and it

functional medicine for women

Medicine for women and children

Petersen remains at the forefront

shows when you meet her.

and children, with 30 years of

at The UltraWellness Center of

of advances in the field of gluten

clinical experience, she is the

Dr. Mark Hyman in Lenox

intolerance, which earned her the

author of 7 books on natural

Massachusetts.

title of Gluten Free Doctor of the Year.

medicine, including Botanical Medicine for Women’s Health,

Learn more at www.avivaromm.

winner of the American Botanical

com and visit her on Facebook

She co-authored the book, The

Council’s James Duke Award.

www.facebook.com/AvivaRom-

Gluten Effect, celebrated by other

mMD

leading experts in the field as a

Dr. Romm is an Adjunct Assistant

huge advance in gluten sensitivity

Clinical Professor in the Depart-

diagnosis and treatment.

ment of Family Medicine at Tufts Chef LISI PARSONS, two-time

University School of Medicine. She

Dr. Petersen donates much of her

author of gluten-free & Paleo

is also a member of the Advisory

time to the community where she

Cookbooks, a recipe developer for

Board of the Yale Integrative

speaks about health awareness at

fitness professionals, and a

Medicine Program, is Medical

corporate events in Silicon Valley,

diagnosed celiac. She also suffers

Director of the American Herbal

inclusive of Fortune 500 compa-

from Hashimoto’s disease and

Pharmacopoeia and Therapeutic

nies. She is a national lecturer, ra-

recovered from a disabling nerve

Compendium, and sits on the

injury with the help of whole foods.

expert panel of the American

DR. VIKKI PETERSEN is con-

specifically on the topic of gluten

Lisi has worked as a personal

Herbal Products Association’s

sidered a pioneer in the field of

sensitivity and celiac disease.

trainer and meal planner for fire

Botanical Safety Handbook. She

gluten sensitivity and is ac-

and police departments. She is also

also serves on the Advisory

knowledged in the U.S. for her

She is on the advisory board

a frequent contributor to fitness

Committee of the American

contributions to, and education of,

along with holding an associate

magazines and fitness web pages.

Botanical Council and as Associate

gluten awareness in our country.

editor at-large position at Simply

www.wortheverychew.com

Editor of the Journal of Restor-

A certified clinical nutritionist, and

Gluten-Free Magazine. She has

ative Medicine.

doctor of chiropractic, she is also

been interviewed by CNN Head-

an IFM Certified Practitioner (Insti-

line News and Better Homes & Gardens, amongst others.

AVIVA ROMM, MD is a Board

dio personality and food blogger,

Certified Family Physician,

Dr. Romm is a leader in the

tute for Functional Medicine). She

certified professional midwife,

revolution to transform the

co-founded HealthNOW Medical

herbalist, and the creator of

current medical system into one

Center in Sunnyvale, California.

OCTOBER ISSUE / FOOD SOLUTIONS MAGAZINE /

OCTOBER / LETTERS TO EDITOR

I made every single recipe from the September issue! I loved them all. My daughter is gluten-free and just had a baby, so I shared with her and her little family so that she doesn’t have to cook. Our freezers are stocked and we are happy gluten-free campers! Thank you! Ruth, AR

My sister was in town visiting from New York and our weather was so warm in SC that we decided to make all the popsicles from the Sept. issue. We spent a fun day shopping, and making them, then made a 08

couple other recipes from the issue for snacks and dinner while they were in the freezer. We had sweet and healthy treats the whole time she visited to help us beat the heat! I’ll be making some of those again… thanks. Kirsten, SC

Aviva Romm’s article on kids’ health was my favorite article of hers so far. I’m ditching the hand gel and going with good old fashioned soap and water, just like she recommends! What a money (and health) saver! Thank you, FSM. Naomi, FL

/ FOOD SOLUTIONS MAGAZINE / OCTOBER ISSUE

I was happy to see the gluten-free beauty products highlighted in your Sept. issue. I miss the beauty pages. It’s always nice to see new products and what is good in the way of skin care that is gluten-free, and cruelty-free. Donna, MS

Have A Scrumptious Gluten-Free Baking Season! Make Chatfield’s Part of Your Holiday Traditions.

Visit us at Chatfieldsbrand.com or snap the mobile tag for additional recipes.

Chatfield’s® Gluten Free Pumpkin Cookies Makes 36 cookies INGREDIENTS 1 cup Chatfield’s® Date Sugar 1 cup sugar 1 cup canola oil 1 15 oz. can pumpkin 2 eggs lightly beaten 1 tsp vanilla 3½ cups gluten free all-purpose flour blend

1 tsp baking soda 1 tsp baking powder ½ tsp salt 2 Tbs pumpkin pie spice 2 oz cream cheese, room temperature ½ cup powdered sugar ¼ cup Greek yogurt

PREPARATION 1. Preheat oven to 350° and line a baking sheet with parchment paper. 2. In a medium bowl combine Chatfield’s® Date Sugar, sugar, canola oil, pumpkin, eggs and vanilla until fully incorporated. 3. In a separate bowl whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice. 4. Pour ⅓ of the dry mixture at a time into the wet ingredients making sure to fully combine before adding more. 5. Using a small cookie scoop, place mounds of the dough onto the parchment paper and bake for 11-12 minutes. 6. Remove from the oven, transfer cookies to a cooling rack for 20 minutes before glazing. 7. To prepare the glaze, combine the cream cheese, powdered sugar and Greek yogurt until smooth. Pour the glaze over each cookie and enjoy!

SCIENCE

/ FOOD SOLUTIONS MAGAZINE / OCTOBER ISSUE

SCIENCE

F O R PAT I E N T S E N D U R I N G Y E A R S OF GASTROINTESTINAL PROBL E M S , a gluten-free diet often represents a welcome change in their dietary habits. However, for those that find out about their condition through a screening and don’t have any major symptoms, eliminating gluten from their plates may seem unnecessary and over the top.

Although a new way of eating can be challenging at first, most asymptomatic celiac patients report higher quality of life post diagnosis and adherence to a gluten-free diet

If this is your case, it may be tempting to question the long-term benefits of such a restrictive diet. It is hard to stay motivated to make such a commitment to the diet change when you are not experiencing the “got gluten” effects that most celiac patients do. So here we present 5 reasons why you should still eradicate gluten from your life:

1. Improve symptoms (you didn’t realise you had!)

When there is no specific pattern, it’s easy to ignore mild and rare symptoms and take them as part of normal life. After all, how many times have you attributed occasional episodes of abdom-

ABOUT THE AUTHOR Leigh Reynolds is the Founder and President of Gluten Free Therapeutics, Inc., the makers of CeliVites, a line of scientifically developed nutritional supplements specifically designed for celiac patients. Leigh set out to make one of the most beneficial gluten-free supplement lines available. With high quality pharmaceutical grade ingredients and scientifically researched formulations Gluten Free Therapeutics™ is proud to offer its customers a superior line of nutritional supplements called CeliVites. inal pain or diarrhea to food that was bad or a stressful situation and quickly forgot about them? For many of these so-called asymptomatic patients, it’s only when they embark on a gluten-free diet - with the subsequent improvement of their symptoms - that these patients recognise they weren’t completely free of symptoms after all!

2. Eliminate nutritional deficiencies

Even more important than mild gastrointestinal problems, it’s possible that you may have developed silent underlying conditions which can cause severe problems in the future. Nutritional deficiencies are a case in point. For example, blood iron levels may be within normal range, but asymptomatic patients are more likely to develop a subclinical iron deficiency, which a gluten-free diet and adequate iron supplementation can resolve. OCTOBER ISSUE / FOOD SOLUTIONS MAGAZINE /

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SCIENCE

a strict gluten free diet are able to manage better their diabetes, with improved glycemic control and renal protein excretion.

5. Improve quality of life

Finally, despite the difficulties of starting a new way of eating, most asymptomatic patients report a higher quality of life following diagnosis and a willingness to continue with the diet. At the very least, starting a gluten-free diet doesn’t affect perceived happiness and quality of life. However, there are some exceptions to this rule: it’s possible that for some patients, a diagnosis of celiac disease may increase anxiety and health concerns. For them, it should be up to their physician and dietitian to weigh carefully the pros and cons of recommending such diet.

3. Recover bone mineral density

Another silent complication associated with celiac disease involves a higher risk of fractures and a myriad of other bone conditions. It’s important to emphasise that just because you don’t seem to have major intestinal upsets, this does not give you immunity over bone problems. This is another example of how a gluten-free diet may be able to help you before any damage becomes irreversible: studies have shown that even in asymptomatic patients the process of bone loss and demineralization can be stopped or at least slowed down by dietary treatment. Curiously, the authors also detected a drop in calcium levels after starting a gluten free diet. This was attributed to effective bone

restoration, and highlights the need for adequate vitamin and mineral supplementation.

4. Easier to control type 1 diabetes

If you also have type 1 diabetes, you may struggle to keep this condition under control. In this case, the burden of multiple conditions may easily force the new gluten-free diet down to the bottom of your agenda, especially if there are no major symptoms. Possibly for this reason, studies have shown that the incidence of asymptomatic patients seems particularly high among celiac patients that suffer from diabetes. It may be time, however, to rekindle your interest in the new diet. It turns out patients following

In conclusion, following a gluten-free diet may not always be easy, but even for asymptomatic patients it still pays to stick to it. Celiac disease is an autoimmune disease and the only treatment is strict adherence in eliminating gluten. If you’ve been diagnosed because a close family member has the condition or simply by random screening, consider following a gluten-free diet even if the benefits aren’t immediately visible. You’ll be glad you did in the long-term!

This original article is made possible by Gluten Free Therapeutics. Their mission is to educate, inform, and provide the most effective nutritional products possible to allow those with celiac disease and serious gluten intolerances to heal their bodies. CeliVites complete line of superior gluten free supplements includes multivitamin/multimineral supplements, iron supplements, and calcium supplements for people living with celiac disease. All CeliVites products are designed to help consumers heal, restore and rebuild their body, because going gluten free isn’t enough!

OCTOBER ISSUE / FOOD SOLUTIONS MAGAZINE /

What If All My Symptoms Didn’t Improve A er Following a Gluten-Free Diet?

Eliminating gluten is o en just the first part of treatment and that alone can make a dramatic improvement in one’s health. But equently the improvement is only temporary—and symptoms start to return. This is due to gluten’s effect on the immune system, which may cause several problems to occur. We call these the “secondary effects of gluten”. Our doctors are the leading experts in treating gluten sensitivity and celiac disease. People travel to see us at our Destination Clinic om across the country and internationally due to our highly effective treatment protocols. Regardless of where you live, consider the first step of a FREE PHONE CONSULTATION. Call us to schedule yours. We are here to help!

Location: 1309 S. Mary Avenue, Suite 100 • Sunnyvale, California 94087

www.healthnowmedical.com

Call for a FREE PHONE CONSULTATION: (408) 733-0400

NUTRITION

GMO plants have altered DNA. OCTOBER ISSUE / FOOD SOLUTIONS MAGAZINE /

NUTRITION

G M O F O O D S A R E DA N G E R O U S A N D S H O U L D B E AVO I D E D AT A L L CO S T. That’s what I tell my patients and I do so because the negative health impacts are well known in my field of Functional Medicine and Root Cause Medicine. While I believe it’s affecting all of us, personally I’m quite terrified about what it is doing to our children. It’s one thing to be in your 40s or 50s getting exposed to GMO foods for the first time. It’s still unhealthy, but when your exposure begins in utero or during your early growing and developing years, that is much worse. There is a dramatic increase in autoimmune diseases in the U.S., affecting adults and children alike. For the first time, our current generation is estimated to have a shorter life span than the past one. This is unprecedented. Diseases that when I was a child were relegated to the 6th and 7th decades of life, such as diabetes and heart disease, are now seen in our pre-teenagers. Just in my lifetime these diseases have increased dramatically in not only number but the age group in which they occur has moved from the elderly to the young.

Our current generation is estimated to have a shorter life span than the past one. predominantly traced to our diet and lifestyle. GMOs are a part of what has crept into our food system that is creating ill health. Children are young, helpless and don’t make their own food choices. I am writing this in hopes of educating parents and caregivers of the need to avoid GMO intake. It is creating ill health and likely the longer it is consumed, the more it will contribute to chronic health prpoblems. The difficulty in trying to share this information is that it is prone to

This is not “bad luck”. We know that the vast increase in the degenerative diseases killing Americans are

/ FOOD SOLUTIONS MAGAZINE / OCTOBER ISSUE

negation and dilution from the powerful “disinformation” campaigns supported by Monsanto and other companies who generate large incomes from the production of GMO foods. They spend millions and their campaigns are pervasive and “convincing”. They are utterly untrue, but that makes them no less compelling to the uneducated listener. Add that to the issue that GMO labeling is not mandated in this county, and you soon see the problem with getting the facts known.

Here, I present the truth as I know it about GMO food, where it “hides” and how you can help prevent ill health in yourself and our next generation by avoiding hidden sources of GMO. Ask yourself these questions:

Is it acceptable to you as an American that 60 other countries including the European Union, Russia, China, Mexico and Saudi Arabia are allowed to know what’s in their food, but we’re kept in the dark? Is it okay that Nestlé International, parent company of Nestlé USA and

NUTRITION

Gerber Baby Foods, has ceased sourcing genetically modified ingredients (GMOs) for their baby food manufactured and sold in South Africa, while those sold in the USA and North America contain those genetically modified ingredients? Nestlé doesn’t use GMOs in Europe or other countries where their labeling is required, but here in the U.S. they show us no such courtesy.

What are GMOs?

In a nutshell a genetically modified (GM) or genetically engineered (GE) food, is one made from a plant that has had its DNA altered through the insertion of genes from one plant or animal into another. The resultant plants are known as genetically modified organisms (GMOs). The idea was to create plants that were more resistant to certain herbicides, insects or diseases. It sounds good on the face of it, but the “Frankenfood” created is as palatable as Frankenstein was friendly – in other words, not at all!

Animal Studies on GMOs are Upsetting!

Animal studies done on GMOs yield upsetting results. Firstly, rats and mice, whether running free in the field or part of research in the laboratory, will not willingly consume GMO food. A bag of GMO corn will remain untouched by field mice, while its natural counterpart will be eaten

What is Bt Corn?

GMO intake creates ill health and disease.

GMO Bt corn is an EPA registered pesticide. “Bt” is a soil bacterium that produces insecticidal toxins, thereby killing insects. Genes from Bt can be inserted into plants such as corn to make them capable of producing an insecticidal toxin, causing them to be resistant to certain pests.

down to the cob. In order to conduct research on GMO food in the lab, animals must be force fed. That should tell you something right there, but research shows the tumors and cancers and hormonal disruption all too frequently.

GMO Foods Disrupt Gut Health

It is believed that GMO food alters the delicate balance of healthy organisms in the human gut. These same organisms (called probiotics, more correctly our microbiome) give strength to the immune system and are able to control if a gene will initiate a disease or not. It is well known that the human immune system is housed, in the main, in the gut. GMO foods appear to damage that part of the body while also creating hormonal disruption.

If Bt corn was found on the shelf at a home store, it would be required to bear a label with an EPA Pesticide Number, not so in your local grocery store. Each cell of the corn makes Bt toxins that kill the insects that attempt to eat it. Some studies have found Bt toxins to cause cell membrane death in humans. The Herbicide Glyphosate is Linked to Many Health Risks and Diseases Glyphosate, the key ingredient in the RoundUp herbicide, has been found to be genotoxic (damages our genes), neurotoxic (damages our nervous system), carcinogenic and an endocrine disruptor (creates hormonal imbalance and disease). A link has been seen to Sudden Infant Death Syndrome (SIDS) as well.

OCTOBER ISSUE / FOOD SOLUTIONS MAGAZINE /

NUTRITION

Glyphosate may cause birth defects, damage to DNA, tumors, and reproductive disorders in animals, as well as causing sharp declines in beneficial insects, often at levels far, far below the concentrations used in agriculture. Glyphosate is linked to cancer, specifically non-Hodgkin’s lymphoma and kidney disease in humans.

What Crops are GMO?

The first crops to be genetically modified were corn, soybeans and cotton. Today you will be hard pressed to find any corn, soy, canola or sugar beet that is NOT GMO. Over 90% of those crops have been genetically tampered. Avoiding all those food groups, unless specifically labeled as organic or non-GMO, is not easy, I appreciate that. But I still think it’s very worth your while and of great benefit to your health.

Avoid GMOs in Your Diet

Eating a diet of fresh, organic vegetables, fruits, nuts and beans is not only disease preventing and life extending, but fortunately it will also be free of GMOs.

ABOUT THE AUTHOR DR VIKKI PETERSEN, DC, CCN, Certified Functional Medicine Practitioner, is founder of HealthNOW Medical Center in Sunnyvale, CA. She has been awarded Gluten Free Doctor of the Year and authored the critically acclaimed “The Gluten Effect”. HealthNOW Medical Center is a destination clinic and treats patients from across the country and internationally. If your health is not to the level you desire, consider contacting them for a FREE consultation – 408-733-0400.

/ FOOD SOLUTIONS MAGAZINE / OCTOBER ISSUE

NUTRITION

Do whatever it takes to breastfeed your infant. Eight to twelve months of breastfeeding is ideal. If you know of a mother having trouble, there are natural means to enhance milk production. Encourage her not to give up. Quick sugar tip: If the ingredient says “sugar” it means sugar beet and over 90% of the crop is GMO. If it says “cane sugar”, or better yet organic cane sugar, it will be GMO-free. Infant Formulas are a GMO Nightmare! Earlier this year a petition circulated,

urging the top formula manufacturers – Abbott Labs (Similac), Mead Johnson Nutrition (Enfamil) and Nestle (Gerber) - to stop using GMO ingredients in their baby products. Their formulas are filled with corn, soy and sugar. Natural News had gone to press warning parents several years ago of Similac’s formula that despite claiming “balanced nutrition” by the manufacturer, was in fact nearly 50% corn syrup solids with the remainder composed of soy, safflower oil and more sugar, making it a GMO nightmare. Unfortunately most every major brand of commercial infant formula has the same GMO ingredients. Organic commercial formulas are available, fortunately, but nothing beats Mother Nature and her amazing product – breast milk. Sadly, although willing to eschew GMO ingredients when they sell to other nations, here at home these companies spend millions to ensure they won’t have to disclose to us the presence of GMO ingredients in their baby food and formula. Some savvy pediatricians warn that no amount of GMO or herbicides is acceptable in an infant’s diet. I concur. I hope you found this helpful. Until resounding truth emerges and companies are forced to face what these GMO foods do to human health and cease using them, we will need to take matters into our own hands to save our health and that of our future generation.

To your very good health, Dr Vikki Petersen, DC, CCN

GETTHE FACTS FEEL FREE TO VIEW THE REFERENCES USED TO WRITE THIS ARTICLE: Study: http://www.ncbi.nlm.nih.gov/ pubmed/20695457 Study: http://www.scribd.com/ doc/57277946 Study: http://sustainablefoodtrust. org/2012/09/.pdf Study: http://www.mlmp.org.pdf Study: http://www.ncbi.nlm.nih.gov/ pubmed/23820267 Study: http://onlinelibrary.wiley.com/ abstract Study: http://www.ncbi.nlm.nih.gov/ pubmed/22331240 2001: http://cebp.aacrjournals.org/ content/10/11/1155.long 2002: http://www.ncbi.nlm.nih.gov/ pubmed/12148884 2003: http://www.ncbi.nlm.nih.gov/pmc/ articles/PMC1740618/ MORE LINKS AND REFERENCES SUPPORTING WHY GLYPHOSATE SHOULD BE BANNED A Review of its Hazards to Health and the Environment Sirinathsinghji, E., Ho, Mae-Wan OVERVIEW: http://permaculturenews. org/2012/11/01/why-glyphosate-shouldbe-banned-a-review-of-its-hazards-tohealth-and-the-environment/ GLYPHOSATE FACT SHEET FROM BEYOND PESTICIDES http://www.beyondpesticides.org/ pesticides/factsheets/Glyphosate.pdf GLYPHOSATE FACT SHEET FROM PESTICIDE.ORG http://www.pesticide.org/get-the-facts/ pesticide-factsheets/factsheets/ glyphosate GLYPHOSATE FACT SHEET FROM MINDFULLY.ORG http://www.mindfully.org/Pesticide/ Roundup-Glyphosate-Factsheet-Cox.htm GLYPHOSATE TOXICOLOGY Caroline Cox. Journal of Pesticide Reform, Volume 15, Number 3, Fall 1995. Northwest Coalition for Alternatives to Pesticides, Eugene, OR.

OCTOBER ISSUE / FOOD SOLUTIONS MAGAZINE /

NUTRITION

Research shows itâ&#x20AC;&#x2122;s not the number of calories, but the kind of carbohydrates consumed that is important in managing weight.

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CHECK UP WITH DR. MARK HYMAN

How much you eat matters, but the quality of the food we put into our bodies matters more because it drives our gene function, metabolism, and health. R AT H E R T H A N S U B S C R I B I N G TO T H E A N T I Q UAT E D C A LO R I E S in/calories out model for weight loss and good health, focusing on powerful, gene-altering, whole, real, fresh food that you cook yourself can rapidly change your biology. You will lose weight by getting your systems in balance, not by starving yourself.

Studies Show Quality Matters More

One remarkable study shows how quickly and powerfully the quality of the food you eat affects your genes, independent of calories, carbs, protein, fat, or fiber. This study divided people with pre-diabetes into two groups. Each group consumed the same amount of calories, with equivalent amounts of protein, fat, carbohydrates, and fiber, for 12 weeks. The only difference was one group ate whole-kernel rye bread and rye pasta; whereas, the other group ate oats, wheat, and potatoes as its carbohydrate source.

After 12 weeks, the researchers performed a subcutaneous fat biopsy, looked at gene expression, and gave participants a glucose challenge to assess how their blood sugar and insulin were affected by these dietary changes. Remarkably, people in the group that ate rye had smarter, smaller fat cells and were more insulin-sensitive. Information contained in the rye â&#x20AC;&#x201C; a phytonutrient called lignans â&#x20AC;&#x201C; switched on diabesity-reversing genes. These genes were switched on regardless of calories or grams of carbs eaten. Equally amazing, dozens of genes that had made participants fat and diabetic were turned off, and dozens of genes that

ABOUT THE AUTHOR MARK HYMAN, MD is dedicated to identifying and addressing the root causes of chronic illness through a groundbreaking whole-systems medicine approach called Functional Medicine. He is a family physician, a eight-time New York Times bestselling author, and an international leader in his field. Through his private practice, education efforts, writing, research, and advocacy, he empowers others to stop managing symptoms and start treating the underlying causes of illness, thereby tackling our chronic-disease epidemic. To learn more about Dr. Hyman and Functional Medicine, visit drhyman.com

OCTOBER ISSUE / FOOD SOLUTIONS MAGAZINE /

NUTRITION

would help them become healthy and thin were turned on. On the other hand, 62 genes that promote diabesity were turned on in the group that ate oats, wheat, and potatoes. That led to increased stress molecules, increased inflammation, and increased oxidative stress or free radicals.

It didn’t matter how many calories or grams of carbs these groups ate; it was the kind of carbs that was important.

This study, among many similar ones, proves food is not just calories. Food is information. If you want to turn off the genes that lead to diabesity and turn on the genes that lead to health, focus on the quality and type of food you eat, not necessarily the number of calories you consume or the ratio of protein to fat to carbohydrate in your diet.

Broccoli vs. Soda

To provide a practical illustration that disproves the calorie-is-a-calorie myth, let’s look at the hormone effects of 750 calories of soda versus 750 calories of broccoli. We all intuitively know that equal caloric amounts of soda and broccoli can’t be the same nutritionally. In fact, the food interacts with your biology, a complex adaptive system that instantly transforms every bite. First, let’s look at soda. An average convenience store extra-large fountain soda has 750 calories, which is 100 percent sugar with 186 grams, or 46 teaspoons, of sugar.

Slow carbs like broccoli heal rather than harm. 22

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Your gut quickly absorbs the fiber-free sugars in the soda as fructose and glucose. The glucose spikes your blood sugar, starting a domino effect of high insulin and a cascade of hormonal

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responses that kicks bad biochemistry into gear. The high insulin increases storage of belly fat, increases inflammation, raises triglycerides and lowers HDL, and raises blood pressure. In men, high insulin lowers testosterone. In women, high insulin and lack of fiber causes an oversupply of estrogens—often called estrogen dominance, which refers to abnormal recycling of estrogens in the body—and contributes to infertility and polycystic ovary syndrome (PCOS).Now we have high insulin and sex hormone imbalances. Insulin’s effect on your brain chemistry increases your appetite. Insulin blocks leptin, your appetite-control hormone. You become more leptin resistant, so the brain never gets the “I’m full” signal. Instead, it thinks you are starving. Your pleasure-based reward center is triggered, driving you to consume more sugar and fueling your addiction. Fructose makes things worse. It goes right to your liver, where it starts manufacturing fat, which triggers more insulin resistance and causes chronically elevated blood insulin levels, driving your body to store everything you eat as dangerous belly fat. You also get a fatty liver, which generates more inflammation. Chronic inflammation causes more weight gain and diabesity. Stress worsens insulin’s vicious cycle. When you perceive a lot of stress in your life, you produce excess cortisol, which then makes you crave more sugar. Excess cortisol can slow down thyroid hormone function. Additionally, soda contains no fiber, vitamins, minerals, or phytonutrients to help you process the calories you are

consuming. These are “empty” calories devoid of any nutritional value. Your body doesn’t register soda as food, so you eat more all day long. Plus, your taste buds get hijacked, so anything that is not super-sweet doesn’t taste very good to you. Now let’s look at the 750 calories of broccoli. As with soda, these calories are made up primarily (although not entirely) of carbs. Let’s clarify just what that means, because the varying characteristics of carbs will factor significantly into the contrast I’m about to illustrate.

contain so much fiber that very few of the calories would actually get absorbed. Those that did would get absorbed very slowly.

Carbs are plant-based compounds comprised of carbon, hydrogen, and oxygen. They come in many varieties, but they are all technically sugars or starches, which convert to sugar in the body.

You’d also get many extra benefits that optimize metabolism, lower cholesterol, reduce inflammation, and boost detoxification. The phytonutrients in broccoli (glucosinolates) boost your liver’s ability to detoxify environmental chemicals, and the flavonoid kaempferol is a powerful anti-inflammatory.

The important difference is in how they affect your blood sugar.

High-fiber, low-sugar carbs such as broccoli are slowly digested and don’t lead to blood sugar and insulin spikes, while table sugar and bread are quickly digested carbs that spike your blood sugar.

Therein lies the difference. Slow carbs like broccoli heal rather than harm. Those 750 calories of broccoli make up 21 cups and contain 67 grams of fiber. The average American consumes only 10 to 15 grams of fiber a day. Remember that fiber helps you get rid of bad estrogens. Broccoli is 23 percent protein, 9 percent fat, and 68 percent carbs (or 510 calories from carbs). The “sugar” in 21 cups of broccoli is the equivalent of only 1.5 teaspoons; the rest of the carbs are the low-glycemic type found in all non-starchy vegetables, which are very slowly absorbed. However, you wouldn’t be able to eat 21 cups of broccoli, because it wouldn’t fit in your stomach. Assuming you could, what would happen? A serving that large would

There’d be no blood sugar or insulin spike, no fatty liver, and no hormonal chaos. Your stomach would distend (which it doesn’t with soda; bloat from carbonation doesn’t count!), sending signals to your brain that you were full. There would be no triggering of the addiction reward center in the brain.

Broccoli also contains high levels of vitamin C and folate, which protect against cancer and heart disease. The glucosinolates and sulphorophanes in broccoli change the expression of your genes to help balance your sex hormones, reducing breast and other cancers. My point is, all calories are NOT created equal. The same number of calories from different types of food can have very different biological effects.

Sugary foods like soda trigger the addiction-reward circuit in the brain.

OCTOBER ISSUE / FOOD SOLUTIONS MAGAZINE /

NUTRITION

The same number of calories from different types of food can have very different biological effects.

10 STRATEGIES TO FOCUS ON QUALITY, NOT QUANTITY: The most important thing you can do to heal your body is focus on food quality. Americans spend less than 10 percent of their income on food, while Europeans spend about 20 percent. Quality matters. It is more important than quantity when it comes to calories. If you focus on quality, not quantity, you will feel satisfied while naturally avoiding cravings and attraction to food that wonâ&#x20AC;&#x2122;t nourish you.

Here are 10 ways to do that:

1 - Avoid highly processed, factory-manufactured Frankenfoods. Choose fresh vegetables, fruit, gluten-free whole grains, beans, nuts, seeds, and lean animal protein such as fish, chicken, and eggs.

4 - Stay local. Seasonal, local foods you find at farmersâ&#x20AC;&#x2122; markets or community-supported agriculture projects (CSAs) are healthier, taste better, are typically sustainably grown, and help you recognize the intimate relationship between the ecosystem of your body and the broader ecosystem in which we all live.

2 - Clean up your diet. Look for animal products that are pasture-raised, grass-fed, and antibiotic-, hormone-, and pesticide-free. Go on a low-mercury diet by sticking with small, wild, or sustainably farmed fish.

5 - Eat a low-glycemic load. Focus on more protein and fats, including nuts (not peanuts), seeds (flax, chia, hemp, sesame, pumpkin), coconut, avocados, sardines, and olive oil.

3 - Go organic. Pesticides and chemical fertilizers poison your metabolism, your thyroid, your sex hormones, and our planet. Buy as much organic food as your budget allows. Refer to the Dirty Dozen list for top offenders and the Clean 15 at ewg.org.

6 - Eat the right fats. Steer clear of vegetable oils, including soybean oil, which now comprises about 10 percent of our calories. Focus instead on omega 3 fats, nuts, coconut, avocados, and yes, even saturated fat from grass-fed or sustainably raised animals.

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7 - Eat mostly plants. Plants should form 75 percent of your diet and your plate. I usually make two to three vegetable dishes per meal. 8 - Avoid dairy. Dairy is great for growing calves into cows, but not for humans. Try organic goat or sheep products, but only as a treat. 9 - Avoid gluten. This is essential if you have celiac disease, gluten sensitivity or other gluten-related health issues. 10 - Moderate alcohol and caffeine. Switch from coffee to green tea, and keep your alcohol intake to three glasses a week if you drink.

To your good health, Dr. Mark Hyman

NUTRITION

FA L L I S H A RV E S T T I M E IN THE MIDWESTERN U N I T E D S T A T E S , so itâ&#x20AC;&#x2122;s the perfect time to think about this naturally gluten-free whole grain snack! From caramel corn to popcorn balls to eating straight from the big bowl, popcorn can be a healthy snack as part of your balanced naturally gluten-free diet.

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America consumes 16 BILLION quarts of popcorn each year!

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Check out these fun popcorn facts!

We can thank the great Midwest for growing most of the popcorn we eat in America! Is it a Snowflake or a Mushroom? Popcorn comes in 2 basic shapes: snowflake and mushroom. Snowflake is what you see in movie theaters because it pops bigger. Mushroom is used for sweet treats like popcorn balls because it doesn’t crumble. Popping popcorn at home is the #1 use of microwave ovens in American homes! Thinking of making popcorn balls? The world’s largest popcorn ball was created by volunteers in Sac City, Iowa in February, 2009, weighing in at 5,000 pounds. It towered 8 feet over popcorn-hungry visitors and was over 28 feet around! 16 BILLION quarts of popcorn is eaten each year in the USA!

Popcorn Nutrition

Popcorn is a variety of corn (or maize) that is a member of the grass family, scientifically known as Zea mays everta. Popcorn is different from “regular” corn in that is has a thicker hull. 2 Tablespoons of unpopped kernels equals 4 cups of popped corn. 3 cups of popped popcorn is considered 1 serving from the grains group of foods. There are 120 calories in 3 Tablespoons of unpopped kernels – that makes 6 cups of popped corn!

Popcorn Popping Tips

Do not pre-salt your popcorn kernels before popping – it makes the popcorn tough! Measure 1 ounce of unpopped kernels to equal 1 quart of popped corn. Store popcorn in a tightly sealed plastic or glass container in a cool, dry place. Refrigerating popcorn kernels can dry out the kernels. Unpopped kernels, called “Old Maids” can actually be rejuvenated and re-popped! Because a lack of moisture is what prevents these kernels from popping, simply place your unpopped kernels in a glass jar with a lid, add a few drops of water, and shake periodically until kernels have absorbed the water, then try re-popping them.

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If you’re not into popping, but want great-flavored gluten-free pre-popped corn, check out Annie B’s for flavors like Jalapeno, Cheddar, traditional sea salt and of course, everyone’s favorite, Caramel Corn! Find them at www.anniebscandy.com! For more fun facts, visit popcorn.org!

FOOD

Beta carotene in pumpkin is converted to vitamin A, an immune-boosting vitamin.

For under 100 calories, a cup of pureed pumpkin provides a whopping 7 grams of gut-healthy fiber.

Pumpkin’s bright orange color is a giveaway that it’s loaded with beta carotene, a powerful antioxidant that boosts eye health and coronary health.

Antioxidants in pumpkin can slow aging.

It’s not just the flesh that is edible. Pumpkin seeds contain many trace nutrients that support overall health. They also contain protein and healthy fat.

The next time you think pumpkin, think protein. One cup = 3 grams.

One cup of cooked pumpkin contains more potassium than a banana.

According to NIH research, pumpkin may prevent some types of cancer.

You know it’s All Things Pumpkin this time of year, but do you know how good the big orange orbs are for your body? Here are some top reasons you’ll want to keep the pumpkin love going as long as you can! 30

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NUTRITION

You might be happily burrowing beneath bulky sweaters for the next few months, but trust us, when next spring rolls around, youâ&#x20AC;&#x2122;ll be glad you took advantage of the weight loss properties of some fabulous fall foods! 32

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NUTRITION

03 05

Broccoli

Apples

Pectin, a type of fiber in apples, helps you feel full and keeps blood sugar levels stable. That means for a sweet, crunchy 90 or so calories, you can snack your way slim on delicious in-season apples all autumn long. Of course, dipping them in caramel isn’t part of the plan.

Winter Squash

By far the best starchy veg bang for your (calorie) buck, squash like spaghetti, butternut and pumpkin are remarkably low-calorie foods with exemplary nutrient profiles, so in addition to boosting nutrition, you’re filling up on high-fiber, lowcal foods that are good for you. Note: Not intended to justify that pumpkin pie at Thanksgiving!

We know you don’t love the little green trees, but you should! You’d be amazed at how you can use this green giant of nutrition to bulk up other, less figure-friendly dishes (think mac ‘n’ cheese, alfredo pasta, creamy starch-filled casseroles) to slash your calorie intake, up your nutrient levels and keep you feeling full and satisfied for hours! Remember, broccoli is not merely a medium for consuming copious amounts of cheese sauce.

Roasted Turkey Popcorn

That’s right, everyone’s favorite movie time snack can actually help you keep your sexy shape this holiday season. Popcorn is just that – popped corn. It’s a naturally gluten-free whole grain that costs only 20 calories per cup, provides you with a hearty dose of fiber and satisfies that urge for a crunchy snack. Make sure you confirm your brand is gluten-free and skip the butter and season with dried herbs and a little sea salt to keep it healthy.

The star of your Thanksgiving table is a healthy option if you’re keeping it light and lean this holiday season. Remove the skin, choose white over dark, and you’ll have a protein boost that helps preserve lean muscle mass, keep you feeling full and satisfied and helps balance blood sugar. You probably already guessed, that rich ladle full of gravy is not part of the equation.

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S N AC K YO U R WAY TO A H E A LT H Y H E A RT The special fiber component of apples, pectin, also helps in the feeling full department, which makes reaching for an apple at snack time a great option. Research also shows we may garner additional benefits from pectin. In combination with other phytonutrients in apples, pectin is much more beneficial and is shown to help reduce the risk of coronary diseases.

C R U N C H -TA S T I C S AT I S FAC T I O N Crisp and juicy autumn apples can help satisfy the craving for a crunchy snack, so skip the chips and reach for a fresh apple instead. Studies show we garner more health benefits from consuming apples whole, versus in the form of applesauce.

K E E P B LO O D S U G A R S TA B L E Beyond being naturally gluten-free, apples contain naturally occurring plant compounds that regulate blood sugar, which means no crazy “sugar spikes”, keeping you feeling full for longer.

B R E AT H E E A S Y WITH APPLES While researchers cannot yet pinpoint the exact reason, they do have evidence that regular consumption of apples not only has a positive impact on asthma symptoms, apples also show remarkable ability in decreasing the risk of lung cancer.

TO P P I C K S FOR APPLE PIE • Granny Smith • Mutsu • McIntosh • Honeycrisp • Pink Lady

While a slab of flaky crusted apple pie may not be “health food”, apples on their own are one of the best choices of fruits to add to your dishes (or to eat on their own) to support a healthy diet.

TO P P I C K S F O R A P P L E S TO E AT AS WHOLE FRUIT • Honeycrisp • Gala • Golden Delicious • Empire • Cortland • Cameo

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FOOD / OCTOBER

Fall might be the best food time of all and this month’s recipes show that! 1

We have those lovely autumn recipes with plenty of pumpkin to look forward to, of course, but we also have fun Halloween recipes and ideas for the kid in all of us, as well as some tailgating tricks to keep game day extra tasty and fun! And speaking of fun, with summer over, sometimes it seems like we must get back to the same ol’, same ol’, especially when it comes to meals but that’s just not true! To help you kick start your back-at-it meal times, we have a week of delectable gluten-free meals for you that anyone can make and have on the table in no time flat! Get the kids in the kitchen with you to make the process fun and family oriented, and to teach them a thing or two about nutrition. Fall flavors and fun treats are perfect mediums for doing so. You can share some of the nutrition facts you read in the articles while you cook together, making memories (and healthy habits!) that will last a lifetime.

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FOOD

MEAL 1 – A MEAL IN ONE Embrace the season with Sweet & Tangy Baked Chicken & Winter Vegetables (page 38). It really is a meal in one, so there’s no need to whip up extra side dishes. Just add a little sweet treat at the end of the meal, and you’re all set. We recommend Pumpkin Spice Cookies (page 42) for a sweet finish.

MEAL 2 – BREAKFAST FOR DINNER Most kids love having breakfast for dinner, and by “kids”, we mean kids of ALL ages. Whip up Perfect Scrambled Eggs (page 50), add a side of all-natural bacon and a serving of unsweetened applesauce with cinnamon and meal time will be all smiles! You may even want to serve up a Pumpkin Spice Latte (page 44) for “dessert”.

MEAL 3 – FAJITAS! Teriyaki Vegetable Fajita Wraps (page 46) may be your family’s new favorite dinner! To time the meal just right, put the veggies in the marinade then cook the rice. By the time you’ve got your table set, rice cooked and all the extras set up, it’ll be time to cook the fajita mixture.

MEAL 4 – SANDWICH NIGHT Sandwiches get kicked up a notch with Tamari Sandwich Spread (page 48). Toast gluten-free bread and spread both sides with tamari spread, then layer on turkey or ham, crispy bacon, lettuce, tomatoes, cheese and pickles. Serve with crispy oven fries or chips.

MEAL 5 – STEAK NIGHT Perfectly cooked steaks need little else to accompany them – toss your favorite veggies on the grill, bake a potato and dinner is done! Don’t forget your Steak Champ - see page 54 for more!

MEAL 6 – SOUP’S ON! Savory Pumpkin Soup in a Pumpkin with Roasted Apples & Toasted Pumpkin Seeds (page 40) is about as fall festive as you can get! Add a side salad and crusty gluten-free bread or gluten-free crackers and dinner’s done!

A Week of Gluten-Free Dinner Ideas to Carry You into Fall Effortlessly

MEAL 7 – PASTA BOWLS Pumpkin is so versatile and delicious in savory dishes like Pumpkin Penne Pasta (page 51). Add grated Parmesan to the top just before serving and a side of steamed broccoli for a complete meal.

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FOOD

Baked Chicken SW E E T & TA N GY

RECIPE COURTESY OF SAN-J

& W I N T E R V E G E TA B L E S

Recipe Yields: 4 servings

Pour the San-J Sweet and Tangy Sauce over the chicken and vegetables.

INGREDIENTS

Cover the pan with a lid or aluminum foil and bake for 1 hour.

Dip each chicken breast in the beaten egg and coat the pieces with cornstarch. In a large ovenproof sauté pan, heat the oil and sauté chicken breasts in the oil over medium-high heat until just browned, about 2 minutes on each side. Remove the sauté pan from the heat and add the carrots, green beans and potato.

FRESH GRE EN

TIPS & TRICKS

METHOD

Preheat the oven to 325°F.

To serve, spoon equal portions of chicken and vegetables onto individual plates.

• 4 boneless, skinless chicken breasts • 1 egg, beaten • ½ cup cornstarch • 1 Tablespoon vegetable oil • 2 large carrots, peeled and sliced thinly on the diagonal • 1 cup fresh green beans, washed and sliced into 1-inch pieces on the diagonal • 1 large russet potato, peeled, cut in half and sliced thinly on the diagonal • 1 cup San-J Sweet & Tangy Sauce

San-J Sweet & Tangy Sauce is certified gluten-free by the Gluten-Free Certification Organization and verified Non-GMO by the Non-GMO Project. With a blend of honey, fruit juice, gluten-free Tamari and spices Sweet & Tangy Sauce gives dishes a delicious, enticing Polynesian flair.

OCTOBER ISSUE / FOOD SOLUTIONS MAGAZINE /

FOOD

Simple Pumpkin Soup WITH ROASTED APPLES & TOASTED PUMPKIN SEEDS

FOR THE SOUP:

INGREDIENTS

• 1 pumpkin, 5-7 pounds • Salt • ½ Tablespoon + 2 Tablespoons olive oil • 1 cup onion, chopped • 1 teaspoon dried, ground sage • ¼ teaspoon black pepper • 3 - 4 cups vegetable stock (approximate, as pumpkin size will vary) • ½ cup cream

METHOD

Preheat oven to 350F. Cut the top of the pumpkin off to expose the insides. Discard “lid” and scoop out and discard seeds and strings of pumpkin. Lightly salt the inside of the pumpkin and rub with ½ T. oil, then place in a baking pan; set aside. Warm remaining 2 T. oil in a sauté pan over medium heat and add onions, cooking until soft, about 8 minutes. Spoon onions into pumpkin, then

sprinkle in sage and pepper.

METHOD

Pour vegetable stock into pumpkin nearly to the top.

Preheat oven to 375F. Lightly brush a baking sheet with oil.

Place baking pan with liquid-filled pumpkin into preheated oven and bake 1 – 2 hours, until pumpkin outer skin begins to turn dark brown and the flesh becomes soft. (Check at 1 hour, then again at 1 ½ hours for doneness.)

Toss diced apple in a bowl with oil, cinnamon and salt.

When the pumpkin is cooked, carefully remove the baking pan from the oven. Transfer the pumpkin to a wooden board or serving plate large enough to accommodate it, and use a sturdy spoon to scrape the cooked flesh inside and stir it into the liquid. Add cream and continue to stir to blend.

Place diced apple on baking sheet and cook in oven for approximately 20 minutes, until brown and softened. Remove from oven and reserve for garnishing finished soup. FOR THE TOASTED PUMPKIN SEEDS:

INGREDIENTS

• ½ cup hulled pumpkin seeds

METHOD

Add seeds to a skillet large enough to accommodate all seeds in a single layer.

Top with Roasted Apples and Toasted Pumpkin Seeds. Serve warm.

Heat over low-medium heat and stir often until seeds become aromatic and lightly toasted.

FOR THE ROASTED APPLES:

Be careful to watch them closely as they can burn quickly.

INGREDIENTS

• 2 medium apples (any variety you like), diced (peel on) • 1 Tablespoon olive oil • ¼ teaspoon ground cinnamon • Pinch of salt

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When toasted to your liking, turn off the heat and transfer seeds to a bowl. Use as garnish for pumpkin soup, or serve on the side at the table.

FOOD

TIPS & TRICKS

This soup is the perfect simple, yet impressive, fall dish to serve to your family, or at a dinner party. It makes a festive edible centerpiece and encourages kids to gobble it up since it’s served right in the pumpkin!

If you don’t want to serve your soup in the pumpkin, carefully ladle off the liquid after cooking, then scrape the pumpkin flesh into a bowl. Combine liquid and pumpkin flesh, add cream and stir to blend. Pour into an attractive serving bowl of choice. You can substitute your favorite nuts for the pumpkin seeds, if you prefer. For a flavorful garnish, add a small dollop of crème fraiche or sour cream to the top of the finished soup, or serve alongside the soup at the table so that guests can add their own if they like. OCTOBER ISSUE / FOOD SOLUTIONS MAGAZINE /

FOOD

Look for aluminum-free baking powder the next time you go shopping. Aluminum may pose potential risks to our health as a neurotoxin. While the dose makes the poison, some studies show a relationship with aluminum that is stored in the body and neuro-disorders (such as Alzheimerâ&#x20AC;&#x2122;s disease.) Limiting exposure to all metals is a protective measure we can take to optimize our health.

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FOOD

Pumpkin Spice

RECIPE COURTESY OF MARK HYMAN, MD.

PUM

SYRUP

Recipe Yields: 36 servings

INGREDIENTS

• 1 cup pumpkin puree, fresh or canned • 1 tablespoon pure maple syrup • ⅓ cup unsweetened apple sauce • 1 teaspoon pure vanilla extract • ¼ cup vegan palm shortening or melted coconut oil • 1 cup gluten-free certified oat flour • ½ cup almond meal • ½ teaspoon baking soda • ½ teaspoon aluminum-free baking powder • 1 teaspoon ground cinnamon • ½ teaspoon pumpkin pie spice • Pinch of sea salt

O CH

COL

AT E C H I P S

• ½ cup pecans chopped, optional • ¼ cup mini chocolate chips

large baking pan lined with parchment paper.

INSTRUCTIONS

Repeat until all batter is used.

Preheat oven to 350F. Mix the pumpkin, syrup, apple sauce, vanilla and shortening (or oil if using) in a large bowl. Alternatively, place in a blender and blend until combined. In a separate medium bowl sift the oat flour, almond meal, baking soda, baking powder and spices together. Add the dry ingredients to the pumpkin mixture and mix to combine. Then fold in the pecans and chocolate chips. Scoop 1-tablespoon of batter onto a

Bake for 20 to 25 minutes, or until just slightly firm. Store uneaten cookies in a sealed glass container at room temperature for 2 days or in the refrigerator for up to 5 days.

Nutritional analysis per serving (1 cookie): calories 43, fat 2 g, saturated fat 2 g, cholesterol 0 mg, fiber 1 g, protein 1 g, carbohydrate 5 g, sodium 25 mg

OCTOBER ISSUE / FOOD SOLUTIONS MAGAZINE /

FOOD

Makes 1 PSL.

Pumpkin Spice Latte DA I RY-F R E E

AT H O M E

You don’t even have to get out of your pajamas to enjoy fall’s favorite coffee shop beverage. Just whip up one (or two) of these sweet sippers, settle in, and enjoy! • 1 cup almond milk (or other milk you enjoy) • ½ teaspoon pumpkin pie spice • ¼ teaspoon cinnamon • 1 Tablespoon pure maple syrup • ½ teaspoon pure vanilla extract • 3 Tablespoons hot coffee concentrate or espresso • Whipped cream & an extra dash of pumpkin pie spice or cinnamon, garnish if desired

Pour the hot coffee into a large mug, then pour in the blended milk. Top with whipped cream and a dash of pumpkin pie spice or cinnamon, if desired. Recipe doubles easily.

METHOD

In a small saucepan, gently warm milk, spices, syrup and vanilla until just on the verge of a boil. Transfer the hot milk to your blender, being very careful, then process until the milk becomes airy and frothy. NOTE: be extremely careful blending hot liquids! You will want to use a kitchen towel to place on top of your blender to hold the lid in place, as steam can cause the top to release when blending hot liquids.

/ FOOD SOLUTIONS MAGAZINE / OCTOBER ISSUE

+ TIPS & TRICKS

INGREDIENTS

No pumpkin? No problem. We rely on pumpkin pie spice for our PSL. Don’t worry, the coffee shops don’t use pumpkin, either. Add more vanilla extract, and more spices, as suits your taste. In place of pure maple syrup, you may substitute honey, brown sugar, or your preferred artificial sweetener.

www.GlutenFreeResourceDirectory.com

1 2

“Gluten-Free just got a lot easier!”

GLUTEN-FREE R E S O U R C E D I R E C TO RY

FOOD

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FOOD

Teriyaki Fajita Wraps RECIPE COURTESY OF SAN-J

V E G E TA B L E

TO R

TILLAS

GLUT

- F RE E

R OU

Recipe Yields: 8 servings

INGREDIENTS

• ¼ cup fresh lime juice • 2 cloves garlic, minced • 1 cup San-J Teriyaki Sauce • 1 Tablespoon fresh cilantro, minced • 2 large red bell peppers, seeded and sliced into strips • 2 large yellow bell peppers, seeded and sliced into strips • 2 large green bell peppers, seeded and sliced into strips • 2 large red onions, sliced into rounds ½-inch thick • 3 medium zucchini, sliced into ½-inch thick rounds • 8 large gluten-free flour tortillas

Teriyaki is a traditional Japanese way of cooking where foods are boiled or grilled in teriyaki sauce, consisting of soy sauce, mirin (or sake), sugar and ginger. • 2 cups steamed white rice • 1 cup Monterey Jack cheese, shredded

METHOD

In a medium mixing bowl, combine the lime juice, garlic, San-J Teriyaki Sauce and cilantro. Toss to mix well. Place all of the vegetables in a very large mixing bowl and pour the San-J Teriyaki Sauce mixture over the vegetables. Toss again to combine. Cover and marinate for at least one hour. On a lightly greased grill over medium-high heat, grill the vegetables in batches until they have softened, about 6 to 10 minutes. Do not allow them to burn as they grill.

San J Teriyaki Sauce is gluten-free, kosher and certified Non-GMO.

To assemble the wraps, soften the tortillas by wrapping them in a damp paper towel and microwave them for 30 seconds on high heat. Stuff each tortilla evenly with the grilled teriyaki vegetables. Top each wrap with white rice and garnish with cheese.

OCTOBER ISSUE / FOOD SOLUTIONS MAGAZINE /

FOOD

N-

G LU

N FRE

INGREDIENTS

• 2 Tablespoons mayonnaise • 1 Tablespoon Dijon mustard • 1½ teaspoons San-J Gluten Free Tamari

METHOD

Combine all ingredients well and chill for best flavor.

Spread on gluten-free sandwich bread or roll and top with your favorite sandwich fillings. Recipe may be doubled (or tripled) as needed. Store extras in the refrigerator in a sealed container up to 1 week.

/ FOOD SOLUTIONS MAGAZINE / OCTOBER ISSUE

Tamari adds a sweet, salty flavor to your favorite mayo-Dijon combo for a sandwich spread that will have you coming back for more!

E TA M A R I

Tamari Sandwich Spread RECIPE COURTESY OF SAN-J

Click here to get your copy now!

FOOD

Scrambled Eggs PERFECT

EVERY TIME

FOR EACH SINGLE SERVING (PER PERSON), YOU WILL NEED:

• 2 large fresh eggs • 3 Tablespoons cream or milk • 1 round teaspoon salted butter • Fresh snipped chives (about ½ teaspoon)

BEFORE YOU BEGIN, MAKE SURE YOU:

• Have serving plates ready so that the eggs do not get cold • Have a skillet large enough to accommodate the amount of eggs you are cooking • Have extra salt and some ground

black pepper to serve at the table so that everyone can season their eggs as they like

TO PREPARE EGGS:

1 – Crack eggs into a mixing bowl. 2 – Add cream (or milk) and preheat your skillet. 3 – Add butter to skillet and while it melts, whisk the eggs and cream until light and fluffy and well combined.

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4 – Pour egg mixture into skillet and allow it to set up for 30 seconds before stirring. 5 – Stir, gently lifting and folding the egg mixture, then allow it to rest again in 10-second intervals until desired doneness. The eggs should be smooth and creamy with a glossy appearance. 6 – Remove eggs to individual plates, top with chives and serve immediately.

Pumpkin Fettuccine Alfredo FOOD

Recipe Yields: 4 servings

INGREDIENTS

• 12 ounces gluten-free fetuccini pasta, prepared according to package directions and drained • 1 Tablespoon butter • ½ cup diced onion • 1 clove minced garlic • 1 teaspoon dried thyme • Salt and pepper to taste • 15 ounce can pumpkin puree

• ½ cup heavy cream • ¼ cup Parmesan cheese, plus extra to grate over finished plates

METHOD

Prepare pasta and set aside to keep warm. Prepare the sauce by cooking onion in butter over medium heat for 10 minutes.

Add garlic and cook 1 minute, stirring constantly so garlic doesn’t burn. Add thyme, salt and pepper and pumpkin; stir to combine, then slowly add cream, stirring. Add ¼ cup Parmesan cheese and stir until sauce is heated through and cheese is completely melted and incorporated.

Serve by spooning sauce over pasta on individual plates and topping with additional Parmesan cheese, if desired.

OCTOBER ISSUE / FOOD SOLUTIONS MAGAZINE /

FOOD

/ FOOD SOLUTIONS MAGAZINE / OCTOBER ISSUE

FOOD

Cookie Cut Outs

PUMPKIN

OUR

BY LISI PARSONS

CAR

Recipe Yields: 18 servings* Active Time: 30 minutes

INGREDIENTS

• 1 ½ cup almond flour • ¾ cup coconut flour • 1 ½ teaspoons grain free baking powder • 4 tablespoons coconut oil • 4 tablespoons canned coconut milk • 1 large egg INGREDIENTS FOR FROSTING • ¾ coconut butter • 1 teaspoon coconut oil • 1 tablespoon carrot juice

DIRECTIONS

1. Preheat oven to 375F. 2. Combine dry ingredients in one bowl and mix well. 3. Place egg in a small dish and gently mix with a fork.

4. Pour dry ingredients and remainder of ingredients along with the egg into your food processor and blend until a dough ball is formed (dough may be slightly crumbly). 5. Pour dough onto a piece of parchment paper lightly coated with coconut oil. 6. Place a second piece of parchment paper lightly coated with coconut oil directly on top of the dough. 7. Use a rolling pin to roll the dough flat (about 1/8”) and this will press any crumbly pieces of the dough together forming one solid piece.

A traditional cookie cut out recipe that is paleo approved and can be used to make your cut out cookies all year long. These are fun to make, fun to decorate and fun to eat.

8. Cut out cookies with favorite cookie cutters. 9. Transfer cookies with a spatula to a baking sheet lined with parchment paper. 10. Bake for 10-12 minutes or until cookies are set. (Baking time will vary depending on the size of your cookies) DIRECTIONS FOR FROSTING Combine coconut butter, coconut oil and carrot juice in a blender and mix until well combined. * Servings will vary depending on the size of cookie cutters you use.

OCTOBER ISSUE / FOOD SOLUTIONS MAGAZINE /

TAILGATING

E V E N I F YO U ’ R E N OT A FA N O F F O OT B A L L , YO U ’ R E L I K E LY A FA N O F P R E- G A M E E AT S A N D D R I N K S – TA I LG AT I N G . And what’s not to love?? Gathering with friends and family, eating delicious (sometimes decadent) yummies and enjoying a cocktail (responsibly, of course) in an energy-filled setting makes for a perfect day! To make sure you leave a winner, regardless of the final score of the game, here are our best tailgating tips for fall!

H OT A N D CO L D Keeping hot or warm foods segregated from cold foods is a must for safety. You may not think of a cooler as a way to keep foods warm, but investing in a second “hot box” can really come in handy. Maybe buy a blue cooler for cold foods, a red one for hot or warm foods. Ice, drinks, raw meats, cold salads, etc. can go in the cold box, and precooked

/ FOOD SOLUTIONS MAGAZINE / OCTOBER ISSUE

foods that you want to keep warm (like cheesy dishes, warm dips, bread, etc.) can remain cozy and warm in the second cooler. I C E , I C E , BA BY Instead of ice for cooling foods, you may want to freeze some water in plastic bottles to pack in and around cold foods. This cuts down on the messy melting ice issue. For drinks requiring ice, stow some cubes exclusively for beverages in a large zip top bag in the cooler.

TAILGATING

F R I TO L AY C H I P S

clean from the last use and that all the necessary grilling equipment (tongs, spatula, etc.) is securely stored for transport. STEAK CHAMP

F E E D T H E C R OW D F R O M T H E S TA RT Don’t overlook the fact that for some, just the thought of a day at the stadium awakes a serious appetite. Be sure you have some quick and easy to serve snacks on hand as soon as you arrive and finish setting up. They will come in handy while you’re cooking the main meal.

G LU T I N O H O N E Y M U S TA R D P R E T Z E L S

Great gluten-free starter snacks include: • Food Should Taste Good Tortilla Chips (serve with guacamole or salsa) • Glutino Crackers (pair perfectly with cheese) • Glutino Honey Mustard Pretzels (just right on their own!) • Kind Bars (if it’s early when you leave for your destination, these can stand in as a quick breakfast) • Schar Crackers • Frito Lay Chips (right out of the bag!) • Fresh cut vegetables (carrots, celery, red or green bell peppers, cucumbers, etc.) • Whole Fruit (apples, oranges, bananas, pears, grapes are all very portable) THE THRILL OF THE GRILL Speaking of that “main event”, if you plan to grill on site (and you should because steaks, chops, burgers and all-natural hotdogs are great naturally gluten-free tailgating option!), be sure your grill is

Small portable grills are available, even some with charcoal included, and fairly inexpensive, so that’s a much more feasible option for most of us versus lugging along our full time back patio grill from home. If you a thick, juicy steak is on the game day menu, don’t risk over- or under-cooking it and ruining your meal. And poking and prodding is not the way to get it “just right”. Get a little help from Steak Champ to make sure every steak is perfectly cooked, every time. STEAK CHAMP FOR THE WIN! Steak Champ is a hot-off-the press, brand new meat thermometer from Germany that is finally available in the USA (via The Grommet, Sur La Table, The Sharper Image and Brookstone). You really won’t believe it until you see Steak Champ at work for you right on your own grill! This state-of-the-art gadget is an innovative meat thermometer that makes grilling the perfect steaks easy and efficient by letting you know exactly when your steak is done to your specification. It’s easy to use! Just insert the thermometer into the raw steak and toss your steak right on the grill. It’s technology alerts you when steaks have reached either medium rare, medium, or medium

OCTOBER ISSUE / FOOD SOLUTIONS MAGAZINE /

TAILGATING

RED BRIDGE BEER

well doneness by a LED light that either flashes red, yellow or green. But Steak Champ doesn’t stop there. Once your cooked-to-perfection steak is removed from the grill the Steak Champ remains to measure the meat’s important resting phase. Ensuring no delicious juices escape the steak, you’ll know it is time to dig in when the light turns off. How cool is that?! You’ll get about 1000 uses from Steak Champ, and once it’s expired, the battery is designed for responsible disposal at a battery recycle center, keeping it environmentally friendly (as well as steak-friendly!).

S A N -J G LU T E N F R E E A S I A N B B Q S AU C E

for storing the apple cores whey they finish. Chips and salsa before firing up the grill? You need to collect that empty chips bag and salsa jar for proper disposal. Take along a portable garbage bag stand, or just the bag and keep rubbish where it needs to be. The goal is to leave your tailgating space as clean, tidy and litter-free as it was when you arrived.

You can find great gluten-free bun options these days from producers like Rudi’s, Udi’s and Canyon Bakehouse, as well as tasty snack foods like chips and crackers (some listed above), so no one will feel left out. In fact, why not make all your fall tailgating events 100% gluten-free?! Chances are, unless you spill the beans, no one would ever know!

One of the best parts of all about building a tailgating menu is that all vegetables, fruits and meats are naturally gluten-free.

Speaking of the environment…

Be sure to check sauces, marinades and seasonings before using. Give Bone Suckin’ Sauce, Newman’s Own products or San-J gluten-free products.

PAC K O U T L I K E YO U PAC K E D I N . In other words, be prepared to take home everything you brought with you. That means, those pregame apples the kids ate, you need to have a receptacle

If you’re having a cold one, make sure it’s gluten-free – remember “regular” beer is NOT gluten-free, nor are fortified “malt beverages”. You might like Red Bridge beer or Angry Orchard Cider.

A N G RY O R C H A R D CIDER

/ FOOD SOLUTIONS MAGAZINE / OCTOBER ISSUE

C A N YO N BA K E H O U S E

FOOD

Skip the sodas and feel good about serving your little goblins and ghouls Blood Punch at this year’s Halloween party!

Blood Punch RECIPE COURTESY OF CASCADE ICE

IN A LARGE PUNCH B OW L , M I X : • 3 parts of Cascade Ice Zero-Calorie Cranberry Pomegranate • 1.5 parts of Cascade Ice Zero-Calorie McIntosh Apple THEN STIR IN: • 1.5 parts cup of grape juice • 2 parts club soda Add in 2 cups of frozen strawberries to complement the flavors and serve away!

FEBRUARY ISSUE / FOOD SOLUTIONS MAGAZINE /

FOOD

Boo-Berry Slushy RECIPE COURTESY OF CASCADE ICE

P O U R I N TO YO U R B L E N D E R : • 5 ounces of Cascade Ice Zero-Calorie Blueberry Watermelon • 5 ounces of Cascade Ice Zero-Calorie Wild Berry • A handful of ice

ADD IN: • 1 cup of blueberries Mix to desired consistency. Pour the slushy into a glass and garnish with fresh blueberries.

Want a totally healthy drink to serve that your kids will actually love? This is it!

/ FOOD SOLUTIONS MAGAZINE / OCTOBER ISSUE

If you’re feeling extra ghoulish, in addition to fresh blueberries, garnish this slushy with gummy worms for a little extra creep factor!

A Natural

BEAUTY

mykind Organics vitamins are Certified USDA Organic,

NON GMO

Non-GMO Project Verified, Vegan and Gluten Free made

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no ngmoproject.org

from more than 30 whole foods, fruits and vegetables.

“I searched for certified organic, Non-GMO Project Verified, whole food supplements for years and could not find one that I would take, let alone recommend to anyone. I was surprised they didn’t exist and went looking for a partner to create them. I teamed up with Garden of Life because we share the same vision of bringing the highest-quality vitamins (unlike many that are derived from petroleum chemicals and synthesized in labs) to families everywhere. I wanted to take a multi from the same types of organic, nutritious foods I eat in my daily diet. I didn’t want a bottle of chemical isolates dressed up with organic fluff. The multi that I wanted to take didn’t exist, so that is why we created mykind Organics.” Alicia Silverstone Actress , NY Times Best-Selling Author, Health Advocate

Empowering Extraordinary Health®

FOOD

e This recip is for the ly! adults on

Serving size = 1 cocktail

The Screamsicle

I N A TA L L G L A S S , COMBINE:

RECIPE COURTESY OF CASCADE ICE

Don’t miss out on

• 6 ounces of Cascade Ice Zero-Calorie Orange Mango • ½ ounce of Orange Vodka

the festivities at this

POUR IN:

bash. Stir up a batch

(contains alcohol)

of this grown-ups

Note: Always read labels to ensure products you are using are 100% gluten-free and free from any allergens you must avoid.

2 ounces of whipped cream flavored vodka G A R N I S H YO U R DRINK WITH:

• Gluten-free red licorice whips • Your favorite gluten-free Halloween inspired candies

year’s Halloween

beverage in a separate “cauldron” and enjoy responsibly.

/ FOOD SOLUTIONS MAGAZINE / OCTOBER ISSUE

Gluten-free licorice whips are available from Natural Candy Store.

HALLOWEEN

TruJoy Sweets

Organically sweetened and so right for all Trick or Treaters on your doorstep this Halloween! Check out Surf Sweets Trick or Treat Packs, Surf Sweets Spooky Spiders, TruJoy Choco Chews and TruJoy Fruit

Chews (the “better for you” Tootsie Roll and Starburst) for guilt-free sweets. Both the Choco and Fruit Chews are also vegan, which is a bonus for those living a plant-based lifestyle. For more info visit their website.

/ FOOD SOLUTIONS MAGAZINE / OCTOBER ISSUE

HALLOWEEN

03 A & J Bakery Candies

We love A&J for so many reasons but this time of year, it is the candy corn we cannot resist. While it does contain egg and soy ingredients, this candy corn is gluten, dairy and nut free, unlike mainstream varieties. Visit A&J here online!

Enjoy Life Mountain Mambo Grab ‘n Go Packs

It’s not a candy, per se, but these single serve grab ‘n go packs from Enjoy Life are fantastic for handing out worry-free at Halloween! They are free from all the big allergens, gluten-free and also free from potato, sesame and sulfites! Not to mention, this stuff tastes GREAT!

Annie B’s Caramels

We’re loving Annie B’s new and improved chocolate caramel for its deep, rich chocolate flavor! Check out the chocolate sea salt and chocolate raspberry flavors too! Check them out online and follow the rich chocolate sweetness on Facebook and Twitter.

OCTOBER ISSUE / FOOD SOLUTIONS MAGAZINE /

FOOD

W H E N S C H O O L S TA R T S BACK, IT STILL FEELS MUCH LIKE SUMMERT I M E TO M O S T O F U S, A N D T H AT M E A N S L O T S OF EASY OPTIONS LIKE SANDWICHES, SALADS, CUT FRUIT AND VEGGIES AND YOGURT CUPS. BUT W H E N FA L L S P I L L S I T S CHILL OVER US BY THIS TIME OF YEAR, WE’RE LO O K I N G FO R M O R E WA R M I N G O P T I O N S TO SEND IN THE KIDS’ L U N C H PA I L .

A thermal container can be a great investment for sending delicious gluten-free foods like: • Leftovers • Chili • Soup • Creamy mac ‘n cheese • Spaghetti and Sauce Pair one of those with crackers, tortilla chips, homemade gluten-free corn muffins and a veggie side and you’re in business! But when we pack those warm dishes, it’s important to remember food safety. We don’t just want the food to feel warm; it must be warm enough to pre-

Keeping Lunch Warm and Worry-Free for Kids at School vent bacterial growth if we want to make sure our kids stay safe. For warm foods, the recommended temperature is above 140F. Foods can drop below this temperature, but ONLY for 2 hours to be considered safe to consume. That doesn’t come close to the amount of time most kids’ lunches stay in their lunch box before being eaten. Look for products that keep foods above 140F for at least 4 hours so that they are safe to eat for 6 hours, the average

/ FOOD SOLUTIONS MAGAZINE / OCTOBER ISSUE

amount of time a child’s lunch is stored before they eat it at school. Thermos makes a Funtainer Food Jar that maintains proper warm (not cold) temperatures, so would be great for packing any of those suggestions listed above. Here are some additional tips to foster proper storage temp in thermal containers: • Fill the thermal container with hot water and let it sit for 20 minutes, then discard water and add food. This will “jump start” the warming of the container

so the hot food going in doesn’t have to. • Make sure the hot food you are adding to the thermal container is HOT when you add it. Heat it through completely until steaming. • Remember, if you’re making sure the hot foods you send in the lunch box are staying very hot, you’ll want to talk to your kids about opening the container carefully to prevent burns. For very young children you may wish to send a note to the teacher so that someone can open the container for them at lunch time.

INNOVATIVE EDUCATION + FOOD + HEALTHCARE

CeliacCentral.org the go-to place for information on celiac disease and the gluten-free diet

Recipe of the Week Ask the Dietician Science News Feed Free webinars archived for easy viewing F b Alternative Appetites gluten-free cooking videos Kids Central: blogs and games for kids, by kids (and some grown ups too) and for bi-weekly product reviews: GlutenFreeHotProducts.com The National Foundation for Celiac Awareness drives diagnosis of celiac disease and promotes quality of life for children and families maintaining a gluten-free diet. NFCA is a nonprofit organization. Your donation makes life better for thousands of people every year. www.celiaccentral.org/donate

Restoring Health. Reclaiming Lives.

NEW PRODUCT

When Going Gluten Free Is Not Enough Sometimes, as in the case of nutritional deficiency that can accompany celiac disease due to poor nutrient absorption across the gut lining, we need to supplement to become and to remain healthy.

CeliVites Body Health is an adult multivitamin supplement tailored to help your body rebuild after years of gluten-induced injury and replenish nutrients lacking in a long-term gluten free diet.

Finding a supplement resource that is trustworthy and has your best interest in mind can be the greatest challenge in deciding which supplement is best for your health.

It really is as simple as one capsule daily, with the Body Health Advantage. You get: • A well-rounded, broadspectrum multivitamin and multi-mineral to give you what you need in a single capsule without mega-dosing.

As a company created to serve the celiac community by someone with celiac disease, Gluten Free Therapeutics understands what a gluten-devastated body requires.

• A product that contains only those nutrients shown by scientific studies to address the common deficiencies in celiac patients and the gluten intolerant.

/ FOOD SOLUTIONS MAGAZINE / OCTOBER ISSUE

• A means of restoration of robust health. • A reliable source of minerals that are chelated for maximum absorption and bioavailability. • The benefits of coenzyme forms of B vitamins that ensure that they are easily utilized by the body. • Premium vitamins and minerals, undiluted by lesser forms.

If your nutrition has suffered due to long-term gluten damage, you may want to give Celi-Vites Body Health a try as a means of supplementing your balanced gluten-free diet. You have nothing to lose, and only your good health to gain!

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FOOD

If you’re looking for a novel way to encourage your kids to relinquish some of the Halloween candy this year, you may want to check out the Switch Witch. The plush figure accompanies a book that explains how the Switch Witch lives in a Witchy

World high above the clouds where lots of good and fun magic take place. The story encourages positive behavior in children as they await trick-ortreat time, and also weaves a tale of how their witch needs some of their sweet bounty to heat her home. Kids leave candy for their witch and a note requesting a toy in exchange for the loot. Of course, parents will be involved on this

step so that things don’t get too out of hand with requests. For kiddos with food allergies and intolerances, this could be a unique way to make the trick-or-treating experience a less painful one. Perhaps encourage your children to give up the candies they cannot have to help their witch (and gain a non-food prize!) and maybe hang on to a few treats they can safely enjoy.

There’s also fun on the Switch Witch website for the kids, where they can register their witch, get the Switch Witch app, find fun Halloween recipes and more! You can find the Switch Witch some Target stores and online. Follow the Switch Witches on Facebook, Twitter, Instagram and Pinterest!

ABOUT THE CREATOR

Audrey Kinsman is the “Head Witch,” author and creator of Halloween’s newest tradition, The Switch Witch and the Magic of Switchcraft. It’s an adorable book and plush witch gift set for children inspired by one of her sons to find a healthy and allergy-free alternative to candy. Kinsman currently resides in Denver, CO with her husband and two sons. She loves to cook, ski and spend time with her family.

/ FOOD SOLUTIONS MAGAZINE / OCTOBER ISSUE

c new recipes just one click away

find

Great Recipes www.GlutenFreeResourceDirectory.com

“Gluten-Free just got a lot easier!”

Gluten-Free R E S O U R C E D I R E C TO RY

DISCLAIMER

Food Solutions magazine (FSM) is published by Directory Media Group (DMG) a Country Club Media, Inc., company. FSM provides information of a general nature about health and nutrition, healthy living and all things gluten and allergen free. It is provided for EDUCATIONAL PURPOSES ONLY. This information in FSM is NOT a substitute for PROFESSIONAL medical advice, diagnosis, or treatment. Seek the advice of a physician or other healthcare professional if you have concerns or questions about your health. The information is provided with the understanding that neither FSM nor any of its affiliates are engaged in rendering medical advice or recommendations, and the information contained in FSM should never be considered a substitute for appropriate consultation with a licensed physician and or other healthcare provider. FSM, DMG, its affiliates, employees, contributors, writers, editors and its Board of Advisors (“Publisher”) accept no responsibility for inaccuracies, errors or omissions with respect to information and/ or advertisements contained herein. Publisher assumes no responsibility for the claims made by the Advertisers or the merits of their respective products or services advertised or promoted in FSM. Publisher neither expressly nor implicitly endorses such Advertiser products, services or claims, nor vouches for the accuracy of their effectiveness. Publisher expressly assumes no liability for any damages whatsoever that may be suffered by any consumer, purchaser or user for any products or services advertised or mentioned editorially in FSM and strongly recommends that any consumer, purchaser or user investigate such products, services, methods, and/ or claims made thereto. Opinions expressed in the magazine and/or its advertisements do not necessarily reflect the opinions of the Publisher. When choosing to follow any health related advice, consumers should always check with their personal healthcare professional to ensure it is appropriate

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© COPYRIGHT 2015 Food Solutions magazine. ALL RIGHTS RESERVED. This information is protected by copyright laws of the United States and international treaties. Any reproduction, copying, sharing, forwarding of links, or any other redistribution of this information (electronic or otherwise, including on the world wide web), in whole or in part, is strictly prohibited without the express written permission of Food Solutions magazine. Violators will be prosecuted to the full extent of the law.

A GLUTEN-FREE WAY to start your day Start smart with a classic, comforting bowl of Cream of Rice. Every fat-free, cholesterol-free serving is packed with essential vitamins and minerals. And it’s always been naturally gluten-free.

AVAILABLE IN INSTANT AND STOVETOP VARIETIES Learn more at creamofrice.com or /CreamofRice

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Click here to find gluten and allergen free products with our easy search tool.

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“Gluten-Free just got a lot easier!”

Gluten-Free R E S O U R C E D I R E C TO RY