The magazine for those with celiac disease, gluten intolerance, food allergies & sensitivities.
delightful food • delightfully fun
SEPTEMBER-OCTOBER 2013
Budget-Friendly Cooking! Chocolate Peanut Butter Pudding page 23
More than
60
delightful
recipes inside!
Oktober Fest Recipes, wacky traditions & a gluten-free beer guide! page 40
Gluten-Free Pasta Dinner
Up Close & Personal with The Lagasse Girls! $5.95 US $5.95 c an
Semi-homemade meals featuring lasagna & orzo noodles. page 50
page 72
A Down Under adventure Two gluten-free weeks in Australia with Delight’s Executive Editor! page 76
HE ALTHY LIVING
Baby Beauty By Sally Pickle, Delight Associate Editor
Stock your newborn’s changing table with these goods to conquer diaper rash, cradle cap, eczema, baby acne and much more. Your baby’s skin is sensitive, so it’s important to use safe and gentle products on their skin. But don’t forget about yourself, either! You won’t be able to live without these stretch creams, nipple creams and belly lotions — not to mention bath time just got more luxurious for you and your baby. De-stress yourself and lull your little one with these brands’ calming scents and smells. Time for you and your baby to indulge …
Mustela www.mustelausa.com A top-selling skincare line for babies and mothers-tobe featuring a wide range of high-quality products. For your baby, try their Soothing Comfort Balm or the Hydra Bebe Face Cream. Also check out their Problems Skin Care line to find many products for eczema, cradle cap and much more. Moms will love their Stretch Marks Double Action and their Nursing Comfort Balm!
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California Baby www.californiababy.com This skincare line for babies and children specializes in organic and sustainably grown ingredients. Check out their Diaper Area Wash and their Super Sensitive Diaper Rash Cream. For both moms and babies, relax with their Eucalyptus Ease Everyday Lotion, made with eucalyptus and douglas fir. It’s perfect for massaging moms’ sore muscles.
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The Honest Company Noodle & Boo www.noodleandboo.com A perfect skincare line for newborn babies or expecting mothers, especially those with ultra-sensitive skin. Noddle & Boo is popular among celebrities, and it will soon become your favorite, too! Check out Super Soft Lotion for your baby and Perfecting Crème for yourself.
www.honest.com Founded by Jessica Alba and Christopher Gavigan, this company believes all parents should have access to safer, healthier family products that don’t break the bank. Check out their Honest Shampoo + Body Wash as well as their many family essentials. From diapers to laundry detergent, this company offers it all!
TR AVEL & Leisure
Lagasse getting to know the
By Jane Wolkowicz Delight contributor
Girls
Jessie and Jilly Lagasse grew up feasting on their father Emeril’s signature Creole and Cajun dishes like gumbo, jambalaya and stuffed shrimp. But after being diagnosed with Celiac Disease in 2001 and 2004, their world changed. Now, the sisters advocate for early Celiac detection and have compiled their tastiest recipes for a cookbook, “The Gluten-Free Table: The Lagasse Girls Share Their Favorite Meals.” What was your inspiration for writing a GF cookbook? Jessie: We were diagnosed in 2001 and 2004 and started sharing ideas with each other for recipes and things we had tried. We thought it would really be nice to share with other people, too, because back then it was a pretty dire diagnosis and the [glutenfree] food available was terrible. So we started figuring out recipes for comfort foods like mac and cheese and stuffing for holidays — things you would go back to year after year. Jilly: I had always cooked, so I started to get cookbooks, and in the gluten-free cookbook world back then, it was really just muffins. I needed real meals to make for my whole family, and that was when I realized that we needed to write a book. So how did you and your family adapt? Jilly: At first our dad thought we were on one of our crazy diet kicks and would say, “You can have just a little bit of gumbo, right?” But no, we couldn’t. Now, he’s come full circle and even buys rice noodles and keeps a whole section of other gluten-free stuff for us in his kitchen! What does “The Gluten-Free Table” mean to you? Jilly: For our family, everything revolves around the kitchen or the kitchen table. It’s where people always gather. But we know so many people that say they “have to make this gluten-free meal for my son and this meal for my husband.” But when it comes to the table, it should be the one place people sit and enjoy a meal together. What’s next for you both? Jilly: We really want a gluten-free empire. We loved writing the book. We want to keep advocating for Celiac Disease and to see people diagnosed quicker and faster. We’d love to see gluten-free meals in schools. Jessie: I’ve been advocating for increased awareness of Celiac Disease for a long time now. It’s always been something we try to do on our own, but these things are worth pulling out all the stops for. That means using the Lagasse name when we have to. 82
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(Left: Jessie Right: Jilly)
Baked Macaroni and Cheese (from “The Gluten Free Table”) Yield: 6 to 8 servings
2 tablespoons unsalted butter 2 tablespoons gluten-free all-purpose flour (we used Arrowhead Mills Gluten Free All Purpose Baking Mix) 2 cups milk 21/4 cups grated sharp cheddar cheese 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cups gluten-free macaroni, cooked al dente and drained
1. Preheat oven to 350 degrees F. 2. In a large saucepan over medium-low heat, melt the butter. Whisk in the gluten-free all-purpose flour and cook, whisking constantly, for about 3 to 4 minutes. 3. Gradually whisk in the milk. Simmer, stirring frequently, for 10 to 15 minutes, or until the mixture is thick enough to coat a wooden spoon. The mixture will thicken as it cooks, so be sure to keep stirring it. 4. Remove the pan from heat and stir in 11/2 cups of the cheese and the salt and pepper. Mix until the cheese is fully melted. 5. Stir the cooked macaroni into the cheese mixture. 6. Pour half of the resulting mixture into an 8 x 8-inch baking dish. Sprinkle evenly with half of the remaining cheese. Pour in the rest of the macaroni mixture and finish with the remaining cheese. 7. Bake for about 30 minutes, or until the cheese on top starts to brown. 8. Remove from the oven, let sit for 5 minutes, and then serve.
Learn more about Jessie and Jilly at lagassegirls.com.
Kids korner
s d i K er! n
Kor
s for & Tip s t c u od ilies ite Pr & Fam Favor s t n e Par Kids,
find out how these GF cookies
stacked
We gathered a very willing group of young cookie experts to taste-test chocolate chip cookie mixes in the Delight test kitchen. Our panel came hungry, which was good, because they tasted, tested and graded 14 different products. Here are the brands that made the cut! Pillsbury Gluten Free Cookie Dough: It’s a bit rare to find gluten-free cookie dough that’s refrigerated, which makes this one a treat. It’s packaged in a convenient tub so the dough lasts longer and means easy storage. Made of rice flour, this dough is gluten-free, but it does contain egg, soy and milk. Kids’ verdict: B+. Hooray for gluten-free cookie dough in the refrigerator section! We were anxious to taste these, and we weren’t disappointed. By far the easiest to make and super tasty. Betty Crocker GlutenFree Chocolate Chip Cookie Mix: Made in a gluten-free processing facility, Betty Crocker’s cookie mix is free of gluten, preservatives and artificial colors. The mix is also peanut-free and kosher, but contains soy and eggs. Kids’ verdict: A. These were a very big hit. The kids loved how sweet the cookies were, and they tasted very much like the nongluten-free version.
up By Andrea Neusner, Delight contributor
Bob’s Red Mill GlutenFree Chocolate Chip Cookie Mix: This mix has both egg and egg-free recipe instructions with an “everything-but-the-kitchensink” flour blend of garbanzo bean, potato starch, tapioca, sorghum and fava beans. The allnatural ingredients are mixed in a gluten-free dedicated facility, but are not safe for kids with soy or tree nut allergies. Kids’ verdict: B. Garbanzo and fava bean flours give these cookies a nice flavor that the adults liked, but kids gave them a thumbs down. Cherrybrook Kitchen Gluten-Free Dreams Chocolate Chip Cookie Mix: This mix is perfect for children with a variety of allergies. It’s free of gluten, wheat, peanuts, dairy, nuts and eggs but has soy in its non-dairy chocolate chips. Kids’ verdict: B. The kids thought these egg-free cookies were good, although a few thought they were bland.
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Stonewall Kitchen Gluten-Free Chocolate Chunk Cookie Mix: Stonewall Kitchen’s mix is certified gluten-free and markets itself to the glutenintolerant. The morsels feature chocolate liquor and cocoa butter to provide a more decadent flavor. The recipe recommends ladling out the dough with rounded teaspoons or a small ice cream scoop to form petite cookies. Kids’ verdict: B+. Stonewall Kitchen’s Mix is very tasty. But despite the great taste and texture, this mix didn’t rate as high as some of the others on our list.
Pamela’s Products Incredible Chocolate Chunk Cookie Mix: Pamela’s wheat-, gluten- and dairy-free mixes have a darker hue than other mixes, thanks to the cocoa powder in the mix. It does contain non-GMO soy lecithin and traces of milk protein and tree nuts. The package also provides a few ideas for modifying the mix to peanut butter chunk cookies or ice cream sandwiches. Kids’ verdict: A+. The kids couldn’t say enough great things about Pamela’s Incredible Chocolate Chunk Cookies. The adults also agreed: We enjoyed the great texture and pure taste. An all-around winner.
King Arthur Flour Gluten Free Cookie Mix: The country’s oldest flour company gets in on the gluten-free fun with this kosher cookie mix manufactured in a dedicated gluten-free facility. Without any add-ins, the mix makes brown sugar cookies. Kids’ verdict: A+. Great taste, great texture. A favorite across the board. Purely Elizabeth Chocolate Chip Cookie Mix: This mix is perfect for a dairy-free family because it calls for applesauce as the moisturizing ingredient. The all-natural mix is vegan and free of refined sugar with a blend of millet, almond, garbanzo fava bean flour and chia seeds. The mix is made in a facility that uses tree nuts and soy. Kids’ verdict: A. The kids loved these, and the adults loved them even more. Vegan and with an impressively healthful list of ingredients, Purely Elizabeth got rave reviews as a more updated version of the classic we all love.
Double Chocolate Chip Cookie Mix: This all-natural chocolate-on-chocolate mix is rice-free and has coconut flour in it for added sweetness. The mix has no preservatives, artificial flavors or colors, and is certified gluten-free and kosher. However, the facility also uses soy and milk in its products. Kids’ verdict: B+. The kids thought these warranted their own category. They may look like a cookie, but they taste like a brownie-cookie hybrid, and so this mix lost some points for that.
add-In Mixes XO Baking Co. Mixes 1-2-3 Gluten-Free Chewy Chipless Scrumdelicious Cookie Mix: If you have multiple allergies and need a ton of cookies, this mix makes an impressive 100 small cookies or 40 large cookies. The kosher and non-GMO mix is free of gluten, wheat, dairy, casein, peanut, tree nut, corn, egg and soy. Better yet, the mix is produced in an allergen-free facility. Kids’ verdict: A. The kids thought the flavor had the classic taste of chocolate chip cookies and loved that you can choose to add whatever type of chips you want. Peanut and white chocolate please! Jules Gluten-Free Cookie Mix: Still craving cookies aplenty? Jules Gluten Free mix makes more than 60 palm-sized cookies. The recipe calls for both butter and shortening, which can be substituted for non-dairy alternatives, but due to brand variation, you might have to play with the moisture ratio by adding a little water to the mix. Kids’ verdict: A-. The kids said, “love it!”
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I’M A HAZELNUT CHOCOLATE CHERRY BAR WITH NOTHING TO HIDE 6 FLAVORS NON GMO ALL NATURAL LOW SODIUM GOOD SOURCE OF FIBER & OMEGA 3 MANY LOW-GI INGREDIENTS
www.bakeryonmain.com
ENLIGHTEN
Grocery store Guru: Gluten-Free Foods of the World
Asian flavors spotlight on
By eMILY Freedner Freedner, Delight contriBUtor
Don’t think for one minute
that being on a gluten-free diet means you have to sacrifice your adventurous palate. I think there is a big misconception about gluten-free foods being bland and limited. In fact, along my own gluten-free journey, I’ve found the opposite to be true. I’ve actually become more creative and adventurous in the kitchen, which has resulted in an array of fabulous recipes. I hope you’re all inspired to do the same! To get your mouth watering for some exotic flavors, we’re heading to the world foods aisle and making a stop in the section that houses everything you could possibly need to create an amazing Asian-inspired dish that will whisk your taste buds right away from the comfort of your own home!
Noodles and Rice
The base of many Asian dishes is often a type of noodle or rice. White sticky rice is very popular, especially if you’re rolling up your own sushi for dinner or whipping up a quick stir fry. You can also always substitute with brown rice for a healthier alternative, or even be a bit daring and opt for red or forbidden rice. Asian noodles are widely available and are the star of the show in dishes like Pad Thai, Vietnamese Pho and cold noodle salads. There’s a wide selection of noodles available that are completely gluten-free, including varieties made with rice, pure buckwheat, mung bean and even kelp. A few brands to check out are Annie Chun’s brown rice Pad Thai and Maifun noodles, which are clearly labeled gluten-free, and Thai Kitchen’s rice noodles. Eden Foods sells a 100 percent buckwheat soba noodle, which is great for cold dishes. Just be sure you check that it is 100 percent buckwheat because they do sell varieties that are a mix of buckwheat and wheat flour. KAME sells mung bean threads, commonly known as cellophane noodles, which are translucent and perfect for use in soups or as a filling in summer rolls. Kelp noodles are another interesting glutenfree ingredient to have on hand. They are extremely low calorie and located in the refrigerated section, usually near the tofu products. They are clear with a crunchy consistency and can be eaten raw or added to a variety of dishes. Miracle Noodle and Sea Tangle are two popular brands you may come across.
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Oils and Vinegars Now that you’ve got the gluten-free base of your dish covered, it’s time to bring it to life with flavor! There are several oils that are commonly used in Asian dishes. Chili oil and sesame oil are two of the most popular. Sun Luck, KAME and Sushi Chef all sell these oils. There are also several vinegars that are often added to rice dishes and used in Asian recipes and marinades. Rice vinegar, sushi vinegar and Mirin, which is actually a rice-based cooking wine, are most frequently used. Eden Foods sells a gluten-free Mirin. There are some brands of Mirin that do contain wheat, so be sure to check the label if you’re going to try another brand. Marukan rice vinegars are widely available and Sushi Chef sells sushi vinegar, which is rice vinegar seasoned with salt and sugar for flavoring sushi rice. When purchasing vinegar in this section, doublecheck the label to be sure the vinegar does not contain malt, which is derived from barley and is not gluten-free.
Sauces and Spices Soy sauce is probably the most common sauce in Asian cooking. Traditional soy sauce contains wheat, and by default, so does any other sauce that uses soy sauce as an ingredient. Fortunately, gluten-free tamari is widely available. San-J is a go-to brand and they sell large bottles for your cupboard as well as travel packets that you can slip into your pocket for meals out. They offer a regular and a lite soy sauce. San-J also sells a variety of delicious Asian cooking sauces like Szechuan, Teriyaki, Sweet and Tangy and Asian BBQ. Kikkoman now offers a gluten-free soy sauce as well.
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Fish sauce is another common ingredient used in dishes like Pad Thai and fried rice. Thai Kitchen sells a gluten-free fish sauce as well as a sweet chili sauce that is a great dipping sauce for dishes like satay and spring rolls. They also sell a line of gluten-free curry pastes and Thai spices that will give a burst of flavor to your dishes. Experiment with their lemongrass, Thai basil, lime leaves and chili peppers! If you’re a fan of spicy food, you should try Huy Fung’s Sriracha Chili Sauce because it might become your new favorite staple. You can use it to give a kick to almost any dish. Another common Asian spice is wasabi, which is a type of horseradish often served alongside sushi. Sushi Chef sells a powdered form that you mix with water to make that recognizable paste. I often make vegetable sushi at home and always have some on hand. Just take it slow at first or your sinuses will be completely cleared out!
Prepared Dishes and Soups
restaurants as an appetizer. You will find miso packets in your grocery store, but most brands are not gluten-free. Edward & Sons is a reliable brand that clearly labels their miso gluten-free and is prepared with the simple addition of hot water.
Unique Ingredients Before my gluten-free days, one of my favorite things to order at Japanese restaurants was tempura. Tempura is a dish of seafood or vegetables that have been battered and deep fried. For so long I craved this dish and was elated when I found out that Hol-Grain developed a gluten-free tempura batter mix. Now when I want to treat myself, I just make it at home! Another thing I like to have on hand is spring roll wrappers. Blue Dragon is glutenfree and the brand I find most often in stores. Made from rice, these papers come in a firm sheet. All you have to do is set them in warm water for a few seconds until they soften, fill them with whatever your heart desires, and wrap them up like a burrito. They can be eaten fresh or deep fried.
If you’re craving Asian food but are still practicing your cooking skills or need a quick meal without all the fuss, there are many gluten-free heat-and-serve dishes that can be ready in just a few minutes. Thai Kitchen offers a variety of gluten-free instant noodle soups in flavors like Lemongrass and Chili, Spring Onion and Thai Ginger. They also sell a line of take-out meals, but some are gluten-free and some are not, so if you’re interested in one of these, be sure to doublecheck. Amy’s sells several gluten-free Asian dishes in the frozen food aisle including Thai Red Curry, Thai Stir Fry, Asian Noodle Stir Fry, Teriyaki Bowls and Light and Lean Sweet and Sour Bowls.
Things to Watch Out For
Miso is a popular soup served in many Asian
As always, happy shopping!
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Because so many Asian sauces contain soy sauce, you must be vigilant about checking labels. The same is true for noodles. Many companies will offer both gluten-containing and gluten-free products, so choose wisely. Be mindful that the vinegar you are choosing does not contain malt and remember that most store-bought miso is not gluten-free. Be mindful if you’d like to try some traditional Asian snacks you may find in your store. For
example, wasabi is naturally gluten-free, but don’t assume popular Asian snacks like wasabi peas are also gluten-free. It sounds like something that would be, but most of them do contain wheat.
gluten-free
BY SARA BENNER DELIGHT EDITORIAL INTERN
on the go
Since Food Network’s debut of “The Food Truck Challenge” in 2010, these restaurants on wheels have been breaking new ground in the restaurant industry with their colorfully decaled chassis and innovative (sometimes gluten-free!) menus. Try some of our favorite gluten-free and gluten-free friendly food trucks, sweeping across the nation. Don’t forget to bring cash and a smartphone to track down these roaming restaurants on social media outlets!
The Hunter & the Farmer (G-FREE) Chico, Calif.
Decorated to look like a sun-filled pasture dotted with cows, this truck’s claim to fame is being the first of its kind in Northern California, both gluten-free and paleo-friendly. The Hunter & the Farmer truck roams the Chico area, serving up a menu that changes weekly. “Like” them on Facebook for updates on their whereabouts and menu selections! thehunterandthefarmer.com, Facebook.com/thehunterandthefarmer
Bon Me (GF-FRIENDLY) Boston, Mass.
Bufalo Bob’s Chalupa Wagon (GF-FRIENDLY) Austin, Texas
This three-truck fleet specializes in Vietnamese-style sandwiches, rice bowls and noodle salads, but if you’re dining gluten-free, dairyfree, vegan or vegetarian, they’re willing to make accommodations. Their gluten-free menu suggests their rice noodle salad with their Vietnamese Vinaigrette and your choice of chicken seasoning: spice rubbed, cilantro peppercorn, rosemary fennel or lemongrass. bonmetruck.com, @bonme
Everything on Bufalo Bob’s Mexican-Mediterranean selection of crunchy all-natural bison and chicken chalupas is gluten-free, except for their Texas hummus, which is blended with beer. Bob’s wife has a gluten sensitivity, and since he is, as he puts it, “the chief cook of the house,” he’s quite experienced with cooking for the gluten adverse. bufalobobschalupas.com
G-FREE = Dedicated Gluten-Free Truck 80
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Zucchini “Noodles”
GF-FRIENDLY = Gluten-Free Options Available
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TR AVEL & LEISURE Guac N Roll (GF-FRIENDLY) Austin, Texas
Gluten-free Poblano/Cotija Tamale topped with Suiza chipotle sauce, cheese, and pickled jicama and red onions!
Quiero Arepas (G-FREE) Denver, Colo. The first certified glutenfree truck in the nation, Quiero Arepas serves up locally sourced and seasonal Venezuelan arepas, or ground cornmeal flatbread sandwiches. The truck features a plethora of stuffings, from their El Caribe smoked salmon with capers, avocado and cream cheese, to L’Italiana arepa, made with mozzarella, tomato, provolone and mixed greens. This truck is a must-visit in Denver. @quieroarepas, facebook.com/ quieroarepas
It’s hard to miss a bright green truck that sports one of the fiercest mohawks in Austin. Handmade guacamole is the name of the game at Guac N Roll. Most of their menu is gluten-free, including their chips, desserts and Expensive Gazpacho made with Campari. guacnrollaustin.com, @Guac_N_Roll The Fry Guy (GF-FRIENDLY) Atlanta, Ga. This trailer specializes in Belgian-style frittes, or as they’re known to the layman, French fries. Order them with one of their many dipping sauces. Not all of their sauces are gluten-free (we’re looking at you Malt Vinegar Aioli), but there are many options to choose from. The only thing they put in their fryer are fresh-cut fries, which makes this truck a safe bet. fryguyatlanta.com, @ATLFRYGUY
Taim Mobile, NYC (GF-FRIENDLY) New York City, N.Y. Gluten-free falafel? Sign us up! In three different flavors: parsley, cilantro and mint, spicy Harissa and roasted red pepper, this kosher truck is full of gluten-free fare, as long as you don’t mind eating your sandwich without a pita. taimfalafel.com Gourmet B1tches (G-FREE) Toronto, Canada Sleek and painted black, this Toronto truck is “redefining the word ‘bitch’ one bite at a time.” The truck’s owner has lived with food sensitivities for many years, and everything on her Asian and Latin American eclectic menu is inspired by her travels and can be adjusted to be soy-, dairy-, gluten- and spelt-free. We’re eyeballing their Balinese Chicken Tacos and spicy kale and arugula salad. gourmetb1tches.com, @gourmetb1tches
PGH Taco Truck (GF-FRIENDLY) Pittsburgh, Penn. Voted No. 1 Mobile Food Truck by Pittsburgh Magazine’s Reader’s Poll, this truck’s tacos are served on corn tortillas and are all gluten-free unless otherwise specified. In addition to menu offerings like Korean short rib tacos with kimchi and curried potato tacos with sriracha-lime cream sauce, they make substitutions and additions free of charge. pghtacotruck.com, @pghtacotruck Cafe Racer (GF-FRIENDLY) Minneapolis, Minn. Who would have thought you could get pulled pork and chicken from a trailer? Cafe Racer’s almost entirely gluten-free menu (with the exception of their hotdogs) features pulled pork, beef and chicken, white cornmeal arepas, salads and pommes frites. @caferacermn
I Love My GFF (G-FREE) Seattle, Wash. Though I Love My GFF features only three menu items, it is 100 percent gluten-free, as well as vegetarian-and vegan-friendly. Their Mexican-inspired Fiesta Bowl features sprouted quinoa layered with their lime fresh Fiesta Sauce, black beans, chicken, red bell peppers, green onion, avocado, sharp cheddar cheese and roasted pepitas. What a mouthful! ilovemygff.com, @healthyfoodcart
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Tr AVEL & LEIsurE
the
art of
cider By Jennifer dunlAP Delight contriBUtor
What We Learned from David White Co-Owner of Whitewood Cider and President of the Northwest Cider Association
It started with a taste.
A night when something other than beer or wine would quench the thirst of Washington state native Dave White. He decided on a Westcott Bay Cider, made locally in San Juan Island, Wash. The nuances in the cider surprised him — it was more like a fine wine and not fizzy, alcoholic apple juice. This realization sparked a new passion in this graphic designer, and Dave started making cider at home in 2001. In 2008, he took a class on cider-making from Peter Mitchell, an educator and cider-maker known worldwide for his 25 years of dedication to teaching and preserving cider and perry-making (perry is made by fermenting pears). Taking what he learned from the class and the knowledge that regular store-bought apples are not to be used to make respectable craft cider, Dave purchased heirloom cider apples from local orchards and finally started making quality batches of cider.
The Craft Home cider-making is not like brewing beer — nothing is heated. Instead, cider is made with yeast and fermented like wine. By the end of the process all of the sugars are gone and what is left is sharp, bitter, tannic and tasty. Depending on apples used, length of fermentation, and other flavors blended with the cider, be it other fruits or hops, craft cider has many nuances and flavor profiles. It is not the sweet, candy version most of us tasted the first time we ordered a cider. One of Dave’s friends likes to say, “Ciders are like a fine white wine selling at half the price.” The apples are harvested in the fall, fermented during the winter months, then blended and bottled in the spring. It can even improve over time in the bottle like wine, but is best when consumed in the first couple of years.
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Orange-cider cocktail YiElD: 1 SErving gluTEn-FrEE, DAirY-FrEE, Egg-FrEE, SoY-FrEE, riCE-FrEE
1 ounce bourbon 1 tablespoon fresh ginger, thinly sliced ¼ cup orange, rind on, wedges thinly sliced 2 teaspoons agave nectar 6 ounces semi-dry traditional hard cider 1 ounce orange juice fresh squeezed Ice Whole nutmeg Orange wedge 1. in a glass, muddle together the bourbon, ginger, orange slices and agave nectar. 2. Strain and pour the mixture into a separate glass, pour cider and orange juice over the mixture, then stir to combine. 3. Add ice to the drink, grate fresh nutmeg over the top and serve with an orange wedge. nuTriTion pEr SErving: CAloriES: 250, FAT: 1g, SATurATED FAT: 0g, CHolESTErol: 0mg, SoDium: 40mg, CArbS: 43g, FibEr: 0g, SugArS: 39g, proTEin: 1g
Tr AVEL & LEIsurE The history Hard cider, just called “cider” in most countries, used to be America’s first pub drink. Over the years it fell out of favor and beer became the iconic libation of Americans. Craft cider is working to re-introduce itself so this traditional drink is not lost. For a long time people didn’t drink hard cider because they thought it was too sweet. In reality, a good craft cider falls nicely in between beer and wine when deciding what you’re in the mood for — it has the flavor of wine and the lighter effervescence of beer with half the alcohol.
Cider and Celiac disease Luckily for people with Celiac Disease or a sensitivity to gluten, traditionally made hard cider is naturally gluten-free. Not all labels will advertise this and you should always check the ingredients, as some ciders are blended with ingredients other than apples. Dave said the gluten-free diet and locavore movements have been blessings for the craft cider industry. Cider consumption is more common in local areas with orchards offering the apples needed. It is now starting to branch out to other regions.
Cooking with Cider Now, Dave is relieved his passion was for cider and not beer. His girlfriend has been diagnosed with Celiac Disease and both of them are now on a gluten-free diet. Coming in a close second to Dave’s passion for cider is cooking. And so of course, he likes to cook with cider. His favorite pairings are anything made with pork, and he also uses cider to baste turkey or chicken and then make cider gravy using the drippings. He also said to think about using cider anywhere an acid is called for, and that using cider when cooking greens (like kale) make the flavors really pop. A few nights after talking with Dave, I was making risotto and didn’t have a drop of white wine in the house. Instead, I used a local semi-dry cider. It made for some unforgettable risotto. Cheers!
Try roasting a chicken with cider for the holidays!
Go Naked.
And Salted Caramel. And Fudge Walnut. Free of gluten, dairy, soy, egg, and all animal products, these rich chocolate brownies are irresistible. If you don’t agree, we will gladly refund your money, no questions asked. Order your Signature Trio Pack now….$9.75, and we pay the postage to your doorstep.
Craving More Cider? Find a local cidery: Visit Dave’s blog, oldtimecider. com, and its North American Cider Map Project.
Take a cider class: Visit the Cider & Perry Academy site, www.cider-academy.co.uk, to find class schedules in North America and the United Kingdom. Check out these cool sites: Visit BBC’s website, www. bbc.co.uk/food/cider. Also, as time permits, pairings and recipes will be posted on the Northwest Cider Association’s site at www.nwcider.com.
™
Visit www.FancyFreeBakery.com for ordering information and ingredients. Baked in a dedicated gluten-free and peanut-free kitchen. Limit one offer per household; expires 12-31-2013.
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Best
ciders America
nothing says autumn like spending the day in an apple orchard — especially when you can treat yourself to a tall, glutenfree glass of cider after a hard day of apple-picking! luckily, there are orchards around the country brewing delicious and unique varieties, from spicy citrus to pineapple apple and blackberry pear. most orchards are open for tasters and sell their cider online. check out our coast-to-coast map for an orchard near you, or get your favorites sent right to your door! is your favorite place not listed? we want to hear from you! email us at info@delightglutenfree.com.
corvallis, oregon two towns ciderhouse
in corvallis, three childhood friends grow and press “damn fine cider” on the banks of the willamette river. with great names like the incider, the rhubarbarian and made marion marionberry, you’ll want to drop by their tap room, which is open most days of the week and available for rent! www.2townsciderhouse.com
tieton, washington tieton cider works
Blended from french, english and american cider varieties and dessert apples, tieton’s blend offers a unique sweet and acidic taste. their tasting room is open by appointment only, but you can find tieton products along the Pacific coast, in illinois and texas or online. www.tietonciderworks.com
salem, oregon e.Z. orChards
located in the willamette valley, e.Z. orchards has been family owned and operated since 1929. you can visit the company’s farm market year round for fresh produce and pick up some of its willamette valley cider, also available throughout oregon and online. www.ezorchards.com
Colfax, california Fox Barrel
fox Barrel is the country’s first exclusively pear cider line, fermented from pure pear juice. available in Pacific Pear, apricot Pear and Blackberry Pear f lavors. contains no colorants, sugar, sorbate or other artificial f lavors. www.foxbarrel.com
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Forestville, California Tilted shed ciderworks
a small, family-run company that produces cider from 100-percent fresh-pressed Sonoma county heirloom and traditional cider apples. Known for its January Barbecue Smoked cider (made from apples smoked over pear wood) and graviva! Semidry cider (made from bittersweet apples). Sold at San francisco markets and restaurants. www.tiltedshed.com
julian, california Julian hard cider
the historic gold-mining town of Julian is also famous for its apples. visit the miner’s saloon, where you can sample hard cider from the barrel and listen to bluegrass music. varieties include traditional apple harvest, cherry Bomb and Black and Blue (infused with blackberries and blueberries). www.julianhardcider. biz
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sutton bay, michigan tandem ciders
tandem’s once-beer-fanatic owners were converted to ciderism after a tandem bike adventure in england. Pressed from locally grown apples by farmers on the leelanau Peninsula in northern michigan, their ciders are a blend of several kinds of apples. try their Smackintosh for a f lavorful punch in the kisser. www.tandemciders.com
austin, Texas argus cidery
the owners of argus are proud to make texas’ only hard cider crafted from apples produced by texas growers. their lady goldsmith variety is on sale around austin, houston and central arkansas. visit their adorable tasting room on Saturdays (by reservation only) or rent it for private events! www.arguscidery.com
houston, Texas leprechaun Cider Company
though these ciders aspire to be like the great european ciders of Britain and ireland, their company’s roots are firmly planted in texas. Sourcing from orchards in the Pacific northwest, leprechaun’s drier, lightly effervescent english-style cider is like an apple prosecco — perfect for a special occasion. www.glutenfreehouston.com
You can purchase full and half cases of Leprechaun Cider online!
Tr AVEL & LEIsurE lebanon, new hampshire farnum hill ciders
get your cider on in new hampshire at Poverty hill orchards. Buy a reusable glass or half-gallon jug for $2 and refill it most thursdays in their cider room for $12. Be sure to check their facebook for hours. www.povertylaneorchards.com/ farnum-hill-ciders
north garden, Virginia albemarle Ciderworks
west charleston, vermont eden ice center
eden’s cider is more akin to dessert wine. their sweet and sophisticated award-winning ciders are inspired by the ice wine the owners drank in canada. eden also produces apple apertifs on their farm in vermont. www.edenicecider.com
Keswick, virginia castle hill cider
Brewed on a beautiful estate that once belonged to col. thomas walker, thomas Jefferson’s mentor. castle hill is home to a tasting room and serves as a venue for weddings and private events. their cidery brews four varieties, including terrestrial with a hint of peach and celestial with a bit of spice and citrus. can’t make it to virginia? you can still buy castle hill cider online. www.castlehillcider.com
York, south carolina windy hill orchard and cider mill
Just south of charlotte, this family-owned orchard is home to award-winning ciders, like their effervescent gala Peach f lavor. if you visit during the fall, you can pick your own Stayman winesap apples, a Southern variety with sweet aromatics and slight tartness. or if you’d rather sit back and sip in the shade, try their snappy ginger gold on the rocks. www.windyhillorchard.com
a few years after a local virginia family planted a successful apple orchard with unique and specialty varieties of apples, they started turning their product into cider. now it’s available in seven fruity varieties and can be bought at specialty stores throughout the state and at the orchard’s tasting room. www.albemarleciderworks.com
dugspur, Va Foggy ridge Cider
foggy ridge uses apples specifically grown for their taste, not appearance. their signature first fruit cider uses early season american heirloom apples for a rich, acidic taste. Join their monthly cider club and get bottles sent to your home throughout the year or buy them individually online. www.foggyridgecider.com
Whitakers, north carolina l.l. draughon’s Fishing Creek Cider Company
this small batch cidery is named after the owner’s great-grandfather, whose face graces the label and cap of their bottles. Using locally sourced apples, their dry sparkling cider is like apple champagne: dry and sparkling. though they sell mostly in the area, they’re willing to ship you a bottle to try! www.fishingcreekcider.com
van etten, new York eve’s cidery
this small cidery produces artisanal ciders and apple wines with dozens of apple varieties from chisel Jerseys to fujis. we’re eyeing their autumn’s gold with a gluten-free pasta carbonara. grab a bottle or two at the ithaca farmer’s market. www.evescidery.com
granville, new York slyboro ciderhouse
this cidery makes three types of awardwinning ciders: still, sparkling and ice cider, which has a higher brix, or sugar content. try their fresh, ambrosial ice harvest cider with hints of spice. Sold only in new york, but you can buy directly from the company online. www.slyboro.com
colrain, massachusetts west county cider
as the first U.S. winery to specialize in cider in 1984, west county cider likes to keep it simple: just apples, a little yeast and sulfite to produce a range of cider profiles from dry and tannic to “most appley.” Keep an eye out for their catamount hill orchard cider, debuting this fall. www.westcountycider.com
Jefferson, maryland distillery lane ciderworks
when owners rob miller and Patty Power bought 95 acres in Jefferson in an auction, they didn’t expect to become orchardists. their enthusiasm drove them to plant more than 3,000 trees since 2001, growing both cider and baking apples. they have 10 varieties of fresh and hard ciders sold locally in restaurants and liquor stores. www.distillerylaneciderworks.com
thurmond, north carolina M C ritchie winery & ciderworks
Primarily a winery, mcritchie also produces two varieties of cider, north carolina hard cider and north carolina Blackberry, in their vineyard. located just minutes from the Blue ridge Parkway, their picturesque tasting room is open in the afternoon year-round (limited winter hours) or order online to give it a try! www.mcritchiewine.com
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what your baby’s
birth month could mean By Jane WOLkOWIcz, Delight contriBUtor
Those Born in Summer Face Higher Risk of Celiac Disease, Experts Say Expectant parents often cite genetics and diet when it comes to their baby’s risk for Celiac Disease. But experts in Sweden say something else may be a determining factor. Out of a recent study of more than 350,000 Swedish babies, those born in the summer season faced a small increased risk of later developing Celiac Disease. The increased risk was minor (less than 2 percent), but doctors found that children born in the summer months are likely to be introduced to gluten during the winter season, when viral infections are more frequent. Another concern is the low level of vitamin D that pregnant women were exposed to during their baby’s main fetal development during the winter. Summer babies also lack exposure to sunlight during the time of gluten introduction in the winter. Because the increased risk for Celiac Disease is so small, doctors say there is no reason for parents expecting in the summer to be concerned. But, it’s important to keep factors like viral infections and exposure to sunlight in mind, no matter what season you’re expecting.
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gradual introduction of gluten to infants from four months of age and on can reduce their chance of developing Celiac Disease, a new study out of Sweden suggests. Experts in that country have been studying the connection between infant breastfeeding and Celiac Disease for years, recently linking it back to changes in guidelines issued for breastfeeding mothers during the Celiac “epidemic” that hit Sweden with peak years between 1984 and 1986. During that time, there was a four-fold increase in children under two developing Celiac Disease. Now, for this latest study, researchers at Umea University have been following two cohorts of Swedish children from birth in hopes of issuing some guidelines of their own. Of the two groups they chose to observe, half of the chil-
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could gluten
now Later? mean less risk
Early Introduction to Infants May Lower Chances of Celiac Disease By Jane Wolkowicz, Delight Contributor
dren were born during the epidemic (in 1993) and half were children born after the epidemic (in 1997). As it turns out, there was a significant difference between the two groups in the way they were fed as infants, as the latter group was introduced to dietary gluten in
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small amounts during ongoing breastfeeding. Celiac Disease was prevalent in 29 out of 1,000 babies for the first group, and only 22 in 1,000 for the second. So, children born in 1997 had a lower risk than those born in 1993. And although much older now, the new research suggests that these children
are still being affected by how they were fed as infants. “The unfavorable effects of introducing gluten outside of breast feeding and in large amounts continued to be present up to at least the age of 12,” says Dr. Stefano Guandalini, founder and director of the University of Chicago Celiac Disease Center. “This study completes a long series of investigations that strengthen the conclusions that breast feeding has a protective effect on the development of Celiac and that in infants at risk for Celiac Disease.” Guandalini agrees with the suggestion that gluten should be introduced during breast feeding. He recommends new parents introduce it in the time window of four to six months in small amounts. As for the Swedish children from the study, further observation will conclude how they are affected into adulthood.
HE ALTHY LIVING
this fall, find your
Balance T
By GaBrIeLLe BrOST HOFFMan Delight fooD anD Photo eDitor
he term “balanced diet” can be confusing because diet and nutrition are highly individual issues that are made more complicated by dietary restrictions. Generally, a “balanced diet” refers to a diet that is rich in vegetables with a healthy amount of protein, healthy fats and carbohydrates from dense carbohydrate sources and fruits. A balanced diet should be one that is easy to maintain, delicious and full of variety. It should make your feel energized, alert, and most of all, happy! A balanced diet doesn’t mean eating boring, bland foods – it means the opposite. It means eating plenty of fresh, real and wholesome foods in appropriate amounts for your individual needs to help fuel you throughout your day. Since each individual is different, it is difficult to say how much protein, fat and carbohydrates each person needs. Individuals who are very active may require higher levels of carbohydrates while other individuals, such as athletes, may require higher levels of protein and fats. The important thing is to find a diet that is
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balanced and meets your individual needs, restrictions and preferences. The best way to determine these levels is to meet with a skilled dietitian. Eating the same thing day in and day out can be boring, so try mixing it up and adding in some seasonal produce. Fall is a great time to pack in some nutrient-dense favorites. Seasonal produce is not only great for you; it can also be cheaper. And it’s fun to explore your local farmer’s market! Local produce may have higher nutrient levels thanks to the high level of freshness. Plus, you can find out all about your produce from the farmer who grew it!
apples: Apple pie, apple cider and apple crisp – apples are everywhere in the fall. The old adage “an apple a day keeps the doctor away” is popular for a reason! These fall favorites are packed with Vitamin C and several antioxidants. They are also a great source of soluble and insoluble fiber, making them a satisfying (and portable) snack. Fall is a great time to go apple picking or buy apples in bulk for canning and baking. The skin of apples contains the most vitamins, so make sure you keep those skins on!
HE ALTHY LIVING Kale: The dark leafy green has moved from
forgotten garnish to nutritional superstar in the past few years – and with good reason. This cabbage relative is full of vitamins such as Vitamins A, B, C and K. It’s also packed with calcium, manganese and potassium. It is rich in beta-carotene, which is thought to help prevent cancer and heart disease. Kale makes for a crunchy fall salad, a delicious sautéed side dish, and a great addition to soups and stews.
Pomegranates: These exotic jeweled fruits
are deservingly synonymous with high antioxidants. Antioxidants act as a defense mechanism against free radicals (substances created from exposure to pollutants or poor digestive processes) that can cause cell damage. The antioxidants in pomegranates may help with heart health. The fruit is also high in fiber that makes you feel full for longer. The seeds also make a great addition to salads, and pomegranate juice makes a delicious marinade.
Pumpkin: Pumpkin and the fall season go handin-hand, but this squash isn’t just good for carving. Pumpkin is high in beta-carotene and potassium and a good source of Vitamin B. You
good sources of healthy fats, carbs and protein Healthy Fat Sources:
• Avocado • Coconut such as coconut milk, coconut flakes and shredded (unsweetened) coconut • nuts like almonds and cashews • Seeds such as sunflower seeds, flax seeds and chia seeds • oils such as high-quality olive oil, coconut oil and walnut oil
Carbohydrates Sources:
• Fruits and berries • Sweet potatoes and potatoes • pumpkin, butternut squash and spaghetti squash • gluten-free grains like rice and quinoa (note: “Whole grains” may irritate some sensitive stomachs) • legumes such as beans
can incorporate pumpkin into breads, desserts and even smoothies. Canned pumpkin is widely available in the fall, and you can also
Protein Sources:
• beef (opt for grass-fed when possible — it has higher levels of omega-3s!) • pork • Chicken (free-range chicken is best) • Eggs (again, free-range is best) • White fish such as halibut, cod and tilapia • Fatt y fish such as salmon, tuna and sardines (look for wild caught, not farm-raised) • other seafood such as shrimp and shellfish • beans like chickpeas, black beans and pinto beans • Edamame (non-gmo is best) • Tofu and soy products (non-gmo is best) • milk (look for products from animals raised without hormones)
roast your own pumpkin seeds. Pumpkin is a healthy source of dense carbohydrates and a good source of fiber.
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great debate the
Exploring the link between autism, gluten and casein
P
By SHaYna cOBurn, m a, Delight aDviSory BoarD
arents around the country are panicking about the growing occurrence of autism spectrum disorders (ASD), which are severe neurodevelopmental disorders that impair a child’s social abilities, language and other communication skills, as well as repetitive and restricted behaviors, activities and interests. According to the Centers for Disease Control and Prevention, 1 in 50 children are affected by ASD (which includes Autistic Disorder, Pervasive Developmental Disorder and Asperger’s Syndrome). As more and more children are diagnosed with ASD, parents and doctors are searching for effective therapies that can improve symptoms and quality of life in their children. Although many behavioral and sensory interventions are available, there is no quick fix to cure ASD. Many families turn to complementary or alternative medical therapy in the hopes of improving symptoms above and beyond traditional therapy alone. In fact, it was estimated in 2007 that at least 74 percent of parents of kids with ASD have used some sort of alternative approach. One of the most rapidly growing alternative treatment approaches is by changing the diet. In particular, the most attention has been given to cutting out gluten (the protein found in wheat, barley and rye) as well as casein (the protein found in milk) from a child’s diet. Many parents swear by this dietary change, telling stories of miraculous recoveries and dramatic changes ranging from increased social awareness to spontaneous increases in verbal skills and reduction in hypersensitivity to sensory information. continUeD on Page 68
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So why don’t doctors put every ASD child on a gluten-free, casein-free (GFCF) diet? The bottom line is that the majority of recovery stories are anecdotal and simply haven’t been proven in scientifically rigorous research. Since doctors don’t have enough evidence to provide suggestions to parents considering a GFCF diet, information is limited for parents. Since medical professionals are slow to adapt, many parents are changing to the GFCF diet in hopes that it will work for their child as well. So, if you’re going to make the switch, what should you know when deciding about this major dietary change? First, let’s consider possible reasons why ASD has been linked to gluten and casein. The idea is that people with gluten and casein sensitivities may not be able to successfully break down peptides in foods containing gluten and casein. If there are too many peptides lingering in the body, it may lead to effects in the way the brain and body functions. Further, many children with ASD have gastro-intestinal distress and allergic symptoms, possibly caused by food sensitivities. Take out the offending proteins and the problems may be reduced. Since many parents report improvement in symptoms with a GFCF diet, researchers have
The bad news: Several recent studies have surveyed parents on their observations and failed to find evidence of improvement from have even begun to study it like a drug trial. a GFCF diet. Despite a few studies with The time frame of studies has varied successful results, research is too from a few months to one year. limited for experts to recommend Although scientific results the GFCF diet as a treatment for are still very limited, autism. Most have included scientists have learned very small samples of some information that visit the Centers for Disease participants, which makes it could be helpful for Control and Prevention: difficult to generalize results parents to know about. to the greater population. For www.cdc.gov The drawbacks: survey studies, results may be Researchers have looked subject to reporting bias, which for any drawbacks to the limits our ability to draw large GFCF diet. If there is no potential conclusions about the benefits of dietary for problems, then it can’t hurt to try it out. changes. The good news is that very few problems were The Bottom line: Much more research found among families attempting the GFCF is desperately needed. Since so many parents diet. Physicians are often concerned that choose to try the GFCF diet as a possible children may not receive enough nutrients, treatment for ASD for their children, it is including calcium from cow’s milk and critical that the science catches up to inform minerals from enriched grains. However, home practice. Some children, especially those children studied tended to have no nutritional with no signs of food sensitivity, may not differences than those on unrestricted diets, improve at all from the diet. It is also unclear although there were some reports that how long it takes for effects from a dietary children “cheated” on their diet by asking for change to be experienced. Still, there are few food from siblings or friends. It’s important risks associated with giving the diet a try. to remember that controlled studies provide Continued research could help us gain new the best possible support for families to insights into the mechanisms that drive ASD. succeed, including nutritional counseling and sometimes even pre-made, free meals. This If you plan to try the GFCF diet with your probably isn’t representative of the typical child, first speak with your pediatrician. challenges families face in sticking with the Make sure to get a Celiac Disease blood test diet. It can also be costly to purchase foods before eliminating gluten from their diet, on the GFCF diet, which should be considered since the autoimmune condition cannot be when thinking about this option. detected once a gluten-free diet has begun. risks and Benefits: There are few risks Particularly for kids with ASD who tend to associated with the GFCF diet. The most prefer a narrow range of foods, it is critical that parents try to introduce a wide, highpromising results came from a randomized nutrient variety of foods when attempting controlled study out of the University of Oslo a GFCF diet. Perhaps a GFCF diet will be the in 2003, which found significant improvements best answer to treating autism spectrum in overall autistic traits, social isolation and disorders. Only time, science and trial-andcommunication problems after one year error can tell us for sure. on a GFCF diet. In addition, a 2012 survey by researchers from Pennsylvania State University found that children benefitted from the diet, especially when they had gastroFollow delight on intestinal or allergic symptoms to food. The Social Media! greatest improvements occurred when parents said their children strictly adhered to the @delightgfmag diet. Thus, there are signs that children with delightgfmag ASD could improve on a strict long-term GFCF diet, especially when they have signs of food delightgfmag sensitivity.
For more information,
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ENLIGHTEN
7
things you need to know about Celiac Disease and thyroid disease
ASK THE expert
Ask the Doc
Dr. Ron Manzanero, M.D., Medical Director of Austin Integrative Medicine, illustrates the link between two related autoimmune diseases By Sara Benner, Delight Intern
Sometimes when it rains, it pours. Bloating, cramping, fatigue, infertility and weight gain are all symptoms for those who either have Celiac Disease or autoimmune thyroid disease, like Hashimoto’s thyroiditis. Although no one knows what triggers autoimmune diseases, it appears that people with one auto-immune disease are likely to develop others, according to the National Center for Biotechnology Information. To help us understand the connection between Celiac Disease and thyroid disease, Dr. Ron Manzanero explains how these complex autoimmune conditions may occur together. How can some people have both Celiac Disease and thyroid disease at the same time? I don’t think anyone knows exactly why that happens, but in one study, they found that people with Celiac Disease have a 3.6 percent higher chance of developing Hashimoto’s thyroiditis than otherwise healthy individuals. The fact is that once a patient develops one autoimmune condition, it can cause an avalanche of other autoimmune responses. It’s important to note that while there is not an overwhelming number of people living with both Celiac Disease and Hashimoto’s, there is a clear link between individuals with thyroid conditions also
developing multiple sensitivities to food, including gluten. How would you know if you are developing thyroid disease? What are the symptoms? There’s a big overlap if you look at the symptoms of Celiac Disease and Hashimoto’s hypothyroidism. Most commonly, patients complain of jointaches, fatigue, brain fog, skin rashes, itching, constipation or loose bowels. But if the symptoms are similar, and you have a thyroid condition, how can you tell your digestive issues are not Celiac Disease? First of all, if I see someone who may have Hashimoto’s, we’re going to get a panel of thyroid tests, including thyroid antibody tests, just to check if the low thyroid is due to autoimmune disease. Unfortunately, a lot of doctors don’t routinely check the thyroid antibody. Most family doctors and internists, if they find you have a low thyroid, they just check the thyroid stimulating hormone, which is a pituitary test. They then diagnose hypothyroidism and put you onto Synthroid, a synthetic thyroid hormone. They don’t check what’s causing the thyroid to go down. If I check the thyroid panel and I also find antibodies, then the diagnosis of Hashimoto’s comes up, an autoimmune low
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thyroid condition, then I start automatically thinking this person has a high probability of having some type of food allergy or sensitivity. If they have a lot of symptoms, bloating, cramping or peculiar skin rashes that we see with Celiac Disease, we can go ahead and do a blood test for Celiac. When you have an autoimmune disorder, you have the potential to develop more of them. When should you get tested for a new autoimmune disorder? What are some signs you should look out for? In terms of thyroid diseases, if you are diagnosed with Celiac Disease, your doctor should
What is the Thyroid? The thyroid is a butterflyshaped gland below your Adam’s apple. Brownish-red in color, the thyroid is rich with blood vessels. The thyroid secretes several hormones, but the main one is thyroxine (T4.) Thyroid hormones influence metabolism, growth and development, and body temperature. Adequate thyroid hormone is crucial for brain development during infancy and childhood. (According to WebMD)
Do you have a question? Email our experts at info@delightglutenfree.com.
initially run tests to ensure your thyroid is functioning properly. This would include evaluating thyroid-stimulating hormone as well as a variety of other thyroid levels (Free T4 and Free T3). There are multiple varied kinds of autoimmune diseases and it would probably be unrealistic to get tested for every single one, but at the least the doctor and informed patient should be on the lookout for common associations like the Celiac/Hashimoto’s connection. Whenever new symptoms like joint or muscle aches, skin rashes or fatigue start to occur, one should have a high degree of suspicion for a concurrent autoimmune condition developing. Also, having a positive family history for some kind of autoimmune disease is another risk factor that should prompt one to get evaluated. Is it possible for people with Celiac Disease to develop thyroid disease as a result of not following the gluten-free diet strictly? Yes. If you don’t follow the diet strictly and don’t correct the absorption issues, then yes, for sure, as well as other autoimmune disorders. How does Graves’ Disease, another autoimmune disease of the thyroid, play into this? Graves’ Disease is a slightly different autoimmune disease of the thyroid, but I think with any autoimmune condition you’ve got to look at food. You have to think about leaky gut syndrome and of course, top of the list is always going to be gluten. With my hyperthyroid Graves’ Disease patients, they have a slightly different antibody that’s going on than in Hashimoto’s, but they’ve got to think about it as well. The asterisk here would be: Mainstream medicine doesn’t consider this to be a link. I’m telling you, the smarter doctors will think about it. So Graves’ Disease is not typically associated with Celiac Disease and gluten sensitivity? Yes, not typically associated, according to mainstream medicine. But it would definitely come up on my radar. If I see a Graves’ patient, I’m always going to think Celiac, gluten and other food allergies. So remember, I’m trying to make a distinction, Celiac Disease is a genetic condition. A lot of people don’t have Celiac Disease, but they have gluten sensitivity. The symptoms will be similar, nearly identical. There may be just shades and degrees of variation. Dr. Manzanero is a board certified family practice doctor in Austin, Texas. While recognizing the importance of prescription drugs and surgery, his integrative approach with conventional and alternative therapies has made him a well-known authority on thyroid disease.
He has been featured in the second edition of “Living Well with Hypothyroidism: What Your Doctor Doesn’t Tell You... That You Need to Know” by Mary Shomon, a thyroid patient advocate and New York Times Bestselling author.
According to a study conducted at Baylor University, 98% of people following The ALCAT Rotation Diet either lost weight or improved body mass.
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Almost 70% of the immune system is in the gut. The ALCAT Test is a simple blood test, scientifically proven that tells you which foods may be a problem for you.
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Just in time for the holidays, Delight brings you our top ten
Kosher prod ucts By Andrea Neusner, Delight contributor
Fall is filled with our favorite Jewish holidays, so we’re always on the lookout for the best products to serve at family meals. Here’s a roundup of our favorite kosher, gluten-free products for the High Holidays and beyond.
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Yehuda Matzo-Style Squares: No need to dread Passover and its unleavened limitations. After all, who really likes Matzo? We do! These are crunchy and salty with a hint of sweetness. Yehuda also makes gluten-free matzo meal, great for baking or making traditional matzo balls.
Manischewitz Chicken Broth: Manischewitz is a household name in the kosher world. Look beyond the traditional sweet wine and pick up the chicken broth. It tastes closest to the real thing. We doctor it up with freshly diced vegetables when we don’t have time to simmer homemade soup for hours over the stove. Don’t forget about the gluten-free matzo balls! Lieber’s Knaidel Mix: Just because you’re gluten-free doesn’t mean that Matzo balls have to be a thing of the past. These taste just like the matzo balls of our childhood. We’ve fooled many dinner guests with Lieber’s Knaidel Mix.
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Betty Crocker Mixes: The arrival of kosher Betty Crocker glutenfree mixes in supermarkets around the country was a game changer for the kosher, glutenfree community. They are delicious and pareve, which is important for those who follow kosher laws, since they can be eaten after a meat meal. Products include chocolate chip cookies, brownies, yellow cake and devil’s food cake. Pacific Foods Organic Creamy Soups: Many of Pacific’s organic creamy soups are kosher dairy or kosher pareve. Our current obsession is the Organic Cashew Carrot Ginger soup. Also try the Roasted Red Pepper & Tomato and Butternut Squash. Light sodium versions are also available. Lieber’s Coat ‘N Bake BarB-Que Crumbs: We discovered this coating for chicken or fish in the Kosher for Passover section, but we use it year round because it’s oh-sotasty! Packed with just a hint of BBQ flavor, it adds a phenomenal crunch to meats and fishes.
Glutino Table Crackers: These sturdy crackers are delicious and particularly good with dips as an appetizer. Made with soy flour, corn starch and palm oil, the taste is light and neutral. We serve them with hummus, cheese, pesto and more.
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Chex Cereal: When General Mills introduced gluten-free Chex, they made breakfast happier for people across the country who avoid gluten. Available almost everywhere - Corn Chex, Rice Chex, Apple Cinnamon Chex, Cinnamon Chex and Chocolate Chex - are great with milk or alone as a snack. Check out the Chex website (www.chex.com) to find recipes for great Chex mixes like Muddy Buddies, Snickerdoodle Chex Mix, Buffalo Chex Mix and Chili Lime Chex Mix! Katz Bakery’s Rugelach: Katz Bakery is a kosher, gluten-free bakery in Monroe, N.Y. They make gluten-free challah, cakes, rugelach, cookies and more! And, they ship nationwide. Do we need to go on? The chocolate and cinnamon rugelach are our favorites. Warm them in the oven for outstanding results. Katz’s products are perfect for bringing food to places that require food to have a kosher certification, like Hebrew Schools or synagogues.
Meal Mart Chicken & Turkey Nuggets: Kosher glutenfree chicken nuggets are like gold to kosher gluten-free kids and their parents. Just pop them in the oven and in minutes you have a tasty kosher snack or meal for the kiddos.