Saturday, December 26, 2009

Homemade Frozen Waffles and Our Gluten Free Family Vacation

"Mom, can you stop the mixing?" my son asked this evening when he was trying to fall asleep. It was too late for using my kitchen aid on high speed, but I was making waffles for our trip. which requires beating egg whites. My gluten free waffle recipe is a great recipe, actually. The couple we are meeting on this trip bought us this VillaWare Classic Waffle Maker for our engagement way back when--before kids and before we were gluten free. It was a great gift. I love gifts that you basically have forever. I actually don't think I made waffles that much before I was gluten free. They seemed too indulgent. But now that we are gluten free, they seem like the perfect breakfast treat. I guess when you don't have access to all the pastries and breakfast goodies that are in every starbucks, bagel shop and restaurant, the occasional homemade waffle seems less off limits. Being gluten free is funny that way. With less available, I somehow feel freer to indulge in the the things that I can have. My kids won't eat store bought frozen waffles, anymore. So I make these in advance, freeze them, then use them like I would store bought waffles. My waffle recipe makes six 8 inch waffles. You can cool them on a cooling rack and freeze them. Then, at breakfast time reheat them in a 350° oven or in the toaster for who ever feels like a waffle. It's pretty funny that I am bringing six homemade waffles in our cooler. While I am content to eat eggs six days in a row, I have no idea what my kids will eat, so I am bringing some waffles since waffles with blueberry syrup are on the menu of the hotel we are staying at.
UPDATE FROM OUR GLUTEN FREE FAMILY VACATION: I completely forgot about the waffles when I got to the resort since the chef was personally making us all our food. But, will ask them to heat them up for our gluten free family this morning and see how everyone likes them. Mostly we have eaten (or I should say--the kids have not eaten) bacon, eggs, Joan's gluten free bagels and Kinnikinnick cinnamon donuts on our trip. The first morning, I had them bring out the chocolate cake to distract the kids from the marshmallows and lollipops on the buffet. It is really perfect here at Azul Beach Resort in Cancun. Luxurious yet a simple getaway at the same time. You feel pampered, but it feels personal and real unlike when you go to a large scale chain resort. The only problem is how to go anywhere else after having your own personal chef included in the all inclusive meal plan. Today Chef Luiz is making gluten free Paella on the beach for 10 of us--which is something the gluten free and gluten eating members of our group can all enjoy together. That we can share this special meal with everyone, makes it so much more fun and memorable.

Top 10 Mistakes People Make on the Gluten Free/Casein Free (GFCF) Diet

These are the top 10 mistakes people make when implementing the gluten free casein free diet...

1) Loading up on soy milk when they give up dairy. The soy molecule is very similar to the gluten molecule which is similar to the casein molecule.) To see results, often a person needs to eliminate soy when they are eliminating gluten or dairy. Once the immune system and gut heals, then you can add limited quantities of soy back in, beginning with soy lecithin which has only traces of the protein. But loading up on soy at any point in the GFCF diet is not a good idea. See my post on Genetically Modified Soy or read The Whole Soy Story for more info on the dangers of soy.

2) Not taking a multivitamin. Most mainstream products are fortified with essential vitamins that people need to be healthy. If you switch from mainstream packaged food and fortified flour, you need to take a multivitamin to make up for the nutrients you will not be getting from the fortified food. EVERYONE on a restricted diet (whether GFCF, dairy free, gluten free, vegetarian or vegan) needs to take a multivitamin. There are products which contain mega vitamins for people who are not absorbing nutrients well from companies like Kirkman or just a mainstream vitamin from a company like Hero or Rainbow Light is a good thing to include in every child's diet.

3) Taking vitamins or medicine that contain gluten. Check the label or call the manufacturer or pharmacy to check if vitamins or prescription medication contains gluten. Visit for more information.

4) Eating oatmeal. Oats technically don't contain gluten, but because of crop rotation they grow the oats on the same fields where wheat and rye are grown so there is cross contamination unless the oats are certified gluten free--which means they are tested for gluten. And some people don't do well at all with oats because of the phytic acid which binds to minerals like calcium. See my post on Whole Grains and Calcium for more info.

5) Eating french fries or fried food in restaurants. The fries might be gluten free, but is everything that is being fried in the oil also gluten free.

6) Loading up on Rice Dream or a product labeled "gluten free" that actually contains gluten in the processing. See my post on RICE DREAMS IS NOT GLUTEN FREE or my post on Gluten Free Labelling and the 20 ppm Standard.

7) They go off the gluten free diet because testing says they aren't allergic to wheat or don't have celiac. There are many many tests for gluten intolerance and celiac. Many tests aren't accurate--especially for kids. I know personally of five people who have had negative tests who ended up having celiac. Get tested before you begin a gluten free diet or do a gene test if you are already on a gluten free diet. But realize these tests can be inaccurate. The best test is how you feel.

8) They load up on gluten or do a gluten challenge in order to get testing done after improvement on the diet to be tested.My daughter and I made this mistake. We never did a gluten challenge with my son--he was the one who bounced back the quickest. The newer thinking on this, is that damage from gluten can be irreversible. It's better to just get better and do the gene test if you want more information. Ron Hoggan has an article Challenging the Gluten Challenge that explains why a gluten challenge is not a good idea.

9) Eating out. If you've ever spent five minutes explaining how you can't eat wheat/gluten and had a salad arrive with croutons or bread on top, you understand why eating out can be problematic. Ordering simple food that doesn't naturally contain gluten or going to a restaurant that is gluten friendly or has a gluten free menu is your best bet. I have also had the most success getting gluten free food by asking to speak to the chef personally.

10) They cheat. The gluten free/casein free diet must be 100%. In order to heal, you need months on the diet. In the words of Dr. Nancy O'Hara "If you are not going to do it 100%, I would rather you be on a different diet." It just doesn't work if it is done incorrectly.

My DH added an eleventh mistake people make...CROSS CONTAMINATION. If the kitchen or restaurant is full of gluten then you might inadvertently be getting traces of gluten if things are not prepared carefully. If everyone in the household is using the same jar of peanut butter and some people are spreading it on bread and some people are spreading it on gluten free bread, there is a chance of the gf person getting gluten.

Friday, December 25, 2009

Holiday Cocktail Party Cupcakes

These are chocolate cupcakes I made for a holiday cocktail party--of course everything was gluten and dairy free. Last week was quite a bake-athon for me. I made 70 cupcakes for the party. 20 more for my son's holiday party. Lemon squares for my daughter's holiday party, a cake for the son of a family friend (who isn't gluten free) who told his mom he wanted my son's cake for his party, AND cupcakes for another friend who had a family emergency and needed some gluten free cupcakes. I enjoyed it all but it was a lot at once--even for me.

For the cocktail party I also made:
spring rolls with an asian dipping sauce
chicken satay
pigs in blankies
guacamole & a warm black bean dip with corn chips
vegetable platter with cucumbers, red peppers, carrots and celery

lemon squares
Betty Crocker chocolate cupcakes with Chocolate "Buttercream" Frosting

Tuesday, December 22, 2009

Layer Cake and Frosting Recipe (GFCF)

GFCF Frosting Recipe

1 pound dominos confectioners sugar
1/2 cup spectrum shortening
6 Tablespoons westsoy rice milk

Mix confectioners sugar and shortening together with an electric mixer to break up the shortening a little. It will be crumbly and powdery. Add rice milk and blend in electric mixer until smooth and creamy.

I used this video how to do basketweave by serious cakes to make the pattern. She has a beautiful square cake in her video that is very inspiring.

Monday, December 21, 2009

My Cat, Diabetes and Diet

So, I came home from the vet that evening, gave my cat some insulin for her sky high blood sugar and didn't feed her until the morning. I was trying to make her hungry enough to actually eat so I could give her the insulin the vet said she would need after every meal. In the morning, I opened a new can of this special diabetic cat food and added a half a slice of turkey. She didn't really eat the food or drink any water, actually. Her protest continued until dinner, at which point, she hadn't eaten in 36 hours. She finally ate a meal.

Her recent, continuous over consumption of water was the way I was monitoring her need for insulin. Well, it turns out that my not so little kitty doesn't need insulin. She just needed healthier food--DM Dietetic Management Wet Cat Food instead of dry food. Eating two meals instead of grazing continuously all day has also helped her.

Her over consumption of water, which was the sign she was diabetic, ended as soon as her diet changed. I have to say, I feel like I dodged a bullet, with this one. My saga made for a good post, but I really didn't know how I was going to handle the feeding/insulin schedule--I forget EVERYTHING and I would hate for my cat's life to be dependent on my memory.

According to Your Diabetic Cat--Helping and Preventing Diabetes:
"Diabetes in the cat is a man-made disease, which is completely preventable by avoiding the "kitty junk-food" that is dry kibbled cat food. Without question, it is the continuous, day-in, day-out consumption of this poor-quality, highly processed, carbohydrate rich "breakfast cereal for cats" that causes so many felines to become diabetic. "
The truth is, life around my house at 7 am and 7 pm is really crazy enough. Isn't it funny that a non-human member of our household needs a special diet to be healthy? You can't make this stuff up. There is even a yahoo group called felinediabetes for owners of cats with feline diabetes.

Friday, December 18, 2009

Homemade Barbeque Sauce Recipe (gluten free, of course)

This homemade gluten free barbecue sauce recipe is great to use on ribs, with chicken or as a dipping sauce. Kids with a sweet tooth will love it because it is made with maple syrup and brown sugar. You can cut the maple syrup in half or substitute honey for all the sweetener and it will still be a delicious sauce for everyone. Homemade barbecue sauce without the corn syrup, MSG and gluten is always preferable to bottled, but if I don't have time to make a homemade barbecue sauce, I buy the Bone Suckin' Sauce, which is also gluten free.

1/2 c. gluten free ketchup ("Heinz Ketchup" is gluten free..."Heinz Organic Ketchup" in the US is not gluten free)
1/3 c. water
1/4 cup vinegar
1/4 cup tomato paste
1/4 cup brown sugar
1/2 cup maple syrup
1&1/2 tablespoons molasses
2 tsp salt
2 tsp worcestershire sauce (Lea and Perrins is gluten free)
2 T. apple sauce
3/4 tsp tamari
1/2 tsp onion powder
3/4 tsp cornstarch, tapioca flour or potato starch
1/2 tsp mustard powder
1/8 tsp cayenne
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp celery powder
1/4 tsp cumin

Measure all ingredients into a sauce pan. Stir together. Bring to a boil. Reduce to a simmer. Simmer for 20 minutes. Serve with

Monday, December 14, 2009

Chocolate "Buttercream" Frosting Recipe (gluten and dairy free)

I just made the best chocolate frosting for brownies. Normally I don't frost brownies, but someone is bringing the Jessica Seinfeld Deceptively Delicious brownies to school tomorrow as a "healthy" snack and I made a gluten free version of the recipe. I am not sure if the gluten-full recipe is tasty, but the ones I made were flat and gummy and odd tasting, so I cut them in half and put some chocolate frosting in the middle and made brownie sandwiches. Shalini, my assistant, said it was "a miracle" because the frosting transformed the really nasty brownies to something edible. I have previously written about how I feel about Jessica Seinfeld's recipes--if it gets people to cook for their kids--GREAT! But I am not a huge fan of hiding veggies in food--and actually it doesn't work that well for gluten free, dairy free food. But my kids did eat these frosted spinach and carrot brownies up! I usually skip the pureeing and hiding and serve straight up veggies: "homemade" fresh pickles," veggie sandwiches and snack trays. But of course whatever works--I am using the "miracle" frosting on our spinach and carrot brownies! And I am ordering the oat flour to see if I can get better results with oat flour and semi sweet chips (I used bittersweet chocolate.)

The frosting I made was kind of thrown together, but it was super yummy and quite easy, so I thought I would post the recipe which makes about a cup of frosting-- enough to frost the top of a single layer cake or 12 cupcakes. I would double it if I were going to frost an entire two layer cake.

Chocolate "Buttercream" Frosting Recipe (gluten and dairy free)

2/3 cup enjoy life chocolate chips
1/2 cup Spectrum Organic PalmShortening
3 Tablespoons powdered sugar
1 tsp vanilla

Melt chocolate chips over a double boiler or in the microwave. I microwaved them for 30 seconds, then stirred them and microwaved them for another minute. Stir in vanilla. Transfer melted chocolate mixture to cool bowl. Beat in spectrum shortening a tablespoon at a time. Beat in powdered sugar. Then beat over cold water with a few ice cubes until chocolate mixture is spreadable and cool. Spread quickly over cake before it hardens completely.

GF/CF Substitutions for the Jessica Seinfeld's Deceptively Delicious Brownies...
Enjoy Life Chocolate Chips for regular semi sweet chips
Spectrum Organic non hydrogenated Palm Shortening for margarine
Cream Hill Estates Lara's Whole Grain Oat Flour for oat flour

Thursday, December 10, 2009

Gluten Free Labeling and the 20 ppm Standard

Q: Do you agree that gluten-free means that the product contains less than 20ppm of gluten, which the FDA has proposed but has not yet established as the threshold level for a gluten-free claim?

A: This is a very interesting question. And something that is hard for people to understand. Yes, gluten free technically means that it is less that 20 ppm (parts per million) of gluten according to the standards that have been proposed. But some companies use the testing thresh hold as a way to label something that is NOT, in fact, gluten free as being gluten free. Alex got very sick from RICE DREAMS rice milk that is labeled gluten free but uses gluten in the processing. The old label listed barley, which contains gluten, as an ingredient. Then they tested the product and it was under the testable amount. They took barley off the label and labeled it gluten free but did not change the recipe. So I am very aware that things can be labeled gluten free but use traces of gluten containing grains in the processing. Some people with celiac don't recover, despite a gluten free diet, but I wonder if they are eating some food that contains gluten under this level--and is labeled "gluten free."

I think it is unethical to label something that contains gluten as gluten free just because you can. Instead, I would recommend that the companies work to actually make the product gluten free, rather than uses the FDA thresh hold as a marketing tool and risk making people sick.

Here is my post on how I discovered Rice Dreams contains gluten and is not actually gluten free...and an interesting letter from the company!

It reminds me of the "mercury free" vaccines which are manufactured with mercury and then the mercury is removed. You can't get all of the mercury out-but they still call it "mercury free." People would die if we did this with peanuts or a peanut allergy! If you are sensitive to gluten or mercury your immune system will react to these traces the same as it will react to a large amount. Once you are better or older and your immune system is more developed, you won't be as sensitive, but people who are trying to heal will get sick and they will not know why.

It is also similar to "caffeine-free" coffee which does have traces of caffeine.

Interestingly, in February 2009, Europe changed it's rules for labeling gluten free from 200 ppm to 20 ppm. which is a ten fold reductions in the amount of gluten that the food can contain in order to be considered gluten free.

Wednesday, December 9, 2009

Question about A Gluten Free Diet and Digestive Symptoms

Q: If one were to adapt a gluten free diet even if they have never experienced any intolerance to wheat/gluten would they develop digestive problems when and if they ever returned to eating wheat/gluten products?

A: From talking with doctors, if you have celiac or gluten intolerance with no digestive symptoms, you MIGHT have a greater reaction to wheat/gluten if you get traces of gluten when you are on a gluten free diet. But you might have no digestive symptoms.

Sometimes if you give up something for a few months and get it out of your system, you can resume eating it with no symptoms later on. This is NOT true if you have celiac. When you have celiac you need to remain on a gluten free diet. But it might be true if you have developed an intolerance to a particular food, like wheat or dairy. This is the thinking behind rotational diets where you eat seasonally. Instead of consuming apples all year long you just eat them for a few months when they are in season. If they aren't in your blood stream every day then your immune system won't react to it after several months. So, you might have digestive problems or you might not, depending what the symptoms were before.

Anyone with no digestive symptoms who has neurological symptoms of gluten intolerance should see if their symptoms respond to a gluten free diet because it can be so life altering. If they see improvement, they can remain on the diet until their immune system is stronger and they are older. Also, it allows the brain to heal and grow. But there are doctors that can do celiac tests before you begin a gluten free diet. I would recommend testing for celiac and gluten antibodies for anyone who is considering dietary changes. That way if there is a dramatic change the testing has already been done. Testing is often negative in children, but there are some tests that are worth doing so you know what type of reaction is going on. You don't have to do testing--you can do a gene test later on, but doctors recommend testing BEFORE you begin a gluten free diet.

My first symptom, which I relate to gluten, was a speech impediment--I couldn't say my r's. Then languages and school were difficult for me and I was diagnosed with a learning disability--a "verbal processing disorder." There would be a delay in my processing information, but to others it just appeared like I was spacey and a little in my own world. I was a hard worker so people didn't know what a struggle it was growing up having so many learning problems. My learning problems disappeared on a gluten free diet (although I am still very forgetful!)

I never had a stomach ache in my life--I could eat ANYTHING-- and when I found out my son couldn't eat gluten, I thought it had NOTHING to do with me. Until we did testing and I did a gluten challenge (which I don't recommend.)

Off gluten my head feels clearer. I can hear better. My thinking is sharper. When I get traces of gluten my head feels full and I can't find my words. I am better now--not so sensitive--so I have less symptoms. But I love being sharper. I love being able to learn things and not struggling with things that were so hard for so long. It is not a miracle for everyone, but it is for me--and for my kids. That is why I am so passionate about it--and why I have this blog!

Monday, December 7, 2009

Living Out Loud: My Cat, Diabetes, and Gluten

The vet said "You are now the owner of a cat with diabetes." It is funny how a moment in time can be so life altering. It's only my cat--not my kids--so it's not the worst thing that can happen to a person. But all of a sudden diabetes went from a little on my radar to being something I have to deal with every single day.

My day hadn't been great to begin with. I spent an hour crying in Hebrew class I take because the weekend was so overwhelming. My dog had to go to the hospital on Friday night. My son had projectile vomited all over his room on Saturday night and my daughter screamed for an hour and a half because she didn't want to clean up legos on Sunday. Life felt so hard to deal with. Normally I am a cheerleader/poster child for the gluten free diet, but I have a hard time at synagogue where I have to deal with challah at evening services, and bagels and snacks at morning services and snacks, pizza parties and donuts at my daughter's religious school. I don't go that much, because it is just too much to deal with. Which is sad. The truth is, I don't know if it would change that much if they served gluten free snacks. It is still going to be filled with food my kids can't have and while I make the effort to bring food everywhere, I have my limits to what I am able to do. And I can't bake gluten free challah. I have a beautiful challah pan, but gluten free challah is more of a cake like batter than a dough you can actually braid. The truth is, challah is just not the same without gluten.

I lived on a kibbutz for a summer when I was in high school. There was a factory that made challah where I worked occasionally. In college I baked bread for the Barefoot Contessa, in East Hampton. I would make challah dough in a huge mixer and watch the dough rise on the counter. The dough looked like a giant warm sea creature. I loved the feel of the warmth of the dough as it rose under the towels. It was only one summer, but it was kind of magical being up all night baking and seeing the sun rise with the smell of fresh bread.

Last year, I made a gluten free sourdough starter and sourdough bread that was out of this world. But, I threw away my wonderful, magical starter when my son got very sick from the yeast. Yeast is, I have been told, a similar molecule to the gluten molecule. Which is why the bread was so wonderfully bread like.

I said to my husband last night, "I think Lily has diabetes". I was cleaning her litter box twice a day and there was a ton of liquid. In my talking to the parent of a child who has diabetes, I had learned that a ridiculous amount of water consumption and an overabundance of urine was a sign of diabetes. So I wasn't surprised when the doctor told me she had diabetes. But I was shocked to learn that I would have to give Lily two injections of insulin after she ate daily. It seemed shockingly impossible and all too much to deal with. At the same time, it is my life. Although I know others have it easier than I do at this moment, I also know that others have it worse.

What I find interesting is that for years a person can be living their life, and then something happens which profoundly shifts their focus. And something you never had to think about becomes something you have to think about every day. I know many people live with both celiac and diabetes. In fact, in a small study in Canada in people with type 1 diabetes, "nearly half showed an abnormal response to wheat." Although I, thankfully, don't have both, I will now be thinking about diabetes every single day and my life will be even more logistically difficult. At the same time, I am profoundly lucky. Everything is relative.

Breakfast is at 6 am, Lily. Go to sleep.

***I am not at the Home-Prepared Raw Meat Diet stage yet, but I was given a special food by the vet. And here is a link to Gluten Free Fancy Feast flavors. I have been launched into a whole new gluten free world.

Potato Cashew Wrap/Crackers Recipe (gluten free/gfcf)

This recipe is a version of the gluten free potato almond crackers/matzah that are a staple at our house. These crackers are good for people who prefer cashews or are intolerant of almonds. Cashews give baked goods a rich, buttery taste and I love grinding them finely into a flour and adding as many as I can to gluten free/casein free chocolate chip cookies to give them a hint of butter.

My father sent me this recipe and he makes these into an open faced breakfast sandwich with lettuce, onions, tomato and cheese. He was visiting me and I thought he was crazy for spending so much time making breakfast--until I tasted his delicious creation. What a treat to have someone making me such a tasty healthy breakfast. His departure from typical breakfast is all my fault. I was trying to get him to think outside his homemade bread which was full of gluten and yeast to breakfasts that included greens and vegetables. I should ask him for a picture to accompany this post.

Potato Cashew Wrap Recipe

1 cup cashews
1 cup potato starch
1 1/2 teasp xanthum gum
1 teasp gelatin
1 teasp salt
1 tablespoon sugar
1/8 cup vegetable shortening in 1/2 cup hot water
1 white of jumbo sized egg

Grind cashews fine in food processor. Mix all other dry ingredients by hand in mixing bowl. Add mixed dry ingredients to food processor and mix everything together thoroughly. Add water-shortening in three equal portions and mix between added portions until dough becomes fluffy. Put small blob on pastry parchment paper on cookie sheet and roll out very thin and bake roughly 10 minutes at 400F. BE SURE TO LOOK AT WRAP BAKING TO MAKE SURE IT DOESN'T BURN.

Sunday, December 6, 2009

Cancer in the Kitchen: A NYT Op-Ed Article

I attended a lecture at Mount Sinai School of Medicine about Breast Cancer, Early Puberty and Endocrine Disruptors. Here is link to an op-ed piece in the New York Times called Cancer in the Kitchen which a good synopsis of the lecture.

Saturday, December 5, 2009

The Best Fish Oil for Kids

I religiously tell people to buy fish oil online from Omega Direct or Carlson Nutritional Supplements. Buying direct from a manufacturer who only sells fish oil ensures that the product is kept at a low temperature and isn't rancid when you open it. My whole family has taken fish oil for two years now without a problem, but recently I decided to try buying the fish oil from Whole Foods and then from Fairway.

I usually tell people to order the fish oil from the internet, figuring an oil with a fresh lemon taste that has no fishy taste would be easier to introduce to kids. But, I thought after two years of taking fish oil, maybe we wouldn't be as sensitive. Boy was I wrong. We threw away the regular Carlson Cod Liver Oil without the lemon taste I purchased from Fairway. And today I tossed the 3-6-9 I bought at Whole Foods.

While Carlson Lemon Flavor Cod Liver Oil is award winning, the Regular flavor Cod Liver Oil is truly disgusting. I guess if you are allergic to lemon, love fishy oil and there was a gun to your head you MIGHT want the regular flavor, but short of that I would go with the award winning lemon flavor. My son, who has been taking cod liver oil for two years went screaming "That isn't OIL--it's FISH OIL" after I gave him the regular flavored Carlson Cod Liver oil bought from Whole Foods.

I love the Lemon Flavor and you wouldn't believe the number of families with kids I have gotten to take it. But whatever you do make sure you buy the LEMON FLAVOR. And save yourself some money and buy it from Carlson Nutritional Supplements or from Omega-Direct which sells another reputable brand, Nordic Naturals. Both companies use oil that are well tested for mercury and other contaminants so there products are safe to use. I just ordered two bottles of the Carlson's Finest Fish Oil Lemon Flavor directly from Carlson Nutritional Supplement and Complete Omega 3-6-9 from Omega Direct. I kind of went overboard not wanting to ever end up having to buy it locally again. I bought EPAxtra capsules from Omega-Direct for my husband. While the fresh, liquid oil is the healthiest option, the capsules are easier and more convenient.

Related posts:
Omega 3's in Fish Oil
Rotating Fish Oil and Cod Liver Oil
Cod Liver Oil
Vitamin A in Cod Liver Oil
Flavoring Fish Oil for Children

Thursday, December 3, 2009

A Judge Rules in Favor of the Gluten Free Diet

A judge ruled in favor of a mother who wants her 9 year old son's gluten free diet to be followed when her son is with the father--her ex-husband. The son suffers from Asperger's Syndrome and the mother has seen a dramatic improvement since he has been on a gluten free diet. Although some doctors remain skeptical, many parents, like this mother, see a big improvements in their children when they are following a gluten free diet. And now, one judge has ruled that the son must remain on a gluten free diet when he is with the father or his visitation rights will be taken away. This sends an important message to doctors--and spouses--who refuse to recognize the importance of dietary modifications for kids on the spectrum. Read more on this at WECT TV6's Woman takes ex-husband to court over a gluten-free diet.

Related posts:
Canker Sores and Children: It Might Be Celiac or Gluten
What Parents Can Do
Great Gluten Free/Celiac Research Links for Parents
Celiac Disease Presenting As Autism

Phthalate Exposure and ADD

Phthalates are used in a variety of products including: pesticides, children's toys, cleaning products, liquid soap, and modern electronics. They are virtually everywhere. They are 10%-60% of plastic products by weight. They are known endocrine disruptors which can cause changes in hormone levels and birth defects in rats. And now, a research study in South Korea has just come out which reveals that school age children with ADD have higher phthalate levels suggesting that these ubiquitous chemicals may be a contributing factor in neurological and behavior problems.

The high level of phthalates might have to do with exposure or with the poor detoxification systems of some children, which means they can't eliminate these toxins.

Related Posts:
Fresh, RAW foods and Glutathione
BPA Was First Used as a Synthetic Estrogen
Website: Life Without Plastic

Wednesday, December 2, 2009

"Simple Joys" Betty Crocker Prize Package WINNER!

I chose the winner using the random number generator at and the winning number was 12. Congratulations mogrill who said... "My daughter LOVES these as well. Thanks for the chance." See my review of these snacks at Betty Crocker Fruit Snack Review and Contest.