Posts Tagged ‘gluten free’

ADHD and the Gluten-Free Casein-Free Diet

Thursday, June 24th, 2010

For children with Attention Deficit Hyperactivity Disorder (ADHD), the most popular method to treat the condition is typically one of the various ADHD medications. And for many children, medications can work successfully to diminish the symptoms of ADHD. But there are many instances when medication alone won’t work as well as parents had hoped. In these cases, there are a number of non-medicinal methods that parents can employ to help their child maintain concentration and prevent outbursts or other behavioral issues.

Some of the methods include using “sensory integration techniques” to help your ADHD child pay attention and diminish hyperactivity; getting your child out into “green play settings,” or outdoor settings such as the park or wilderness areas; or modifying your child’s environment to help them get organized and structured, and help control their impulsivity.

Perhaps one of the most important methods is through the diet of your ADHD child. The advice on diets is one you have probably heard for the general population, and also one that is recommended for autistic children as well – the Gluten Free Casein Free Diet (GFCF diet). The GFCF Diet is among the most well-studied and recommended to manage ADHD, and has been shown to reduce symptoms in a significant number of children.

The theory behind the GFCF diet is that wheat and dairy products contain gluten and casein, respectively, and these proteins form harmful amino acids called peptides when they are digested improperly. Peptides behave much like morphine on the human body, and trigger hyperactive and inattentive responses from children when they enter the bloodstream.

Parents who have tried the GFCF diet on their ADHD children have seen amazing results – increased attention span, improved social skills, and fewer incidents of tantrums, aggression and fidgeting. And unlike medications, the benefits received from the GFCF diet last a lifetime, and best of all have absolutely no side effects!

Many ADHD children, and children in general, may also suffer from various undiagnosed food allergies or intolerances. It makes perfect sense that if your child is not feeling emotionally or physically well due to food allergy issues that various behavioral problems could be the end result.

Putting your child on the GFCF diet does require many dietary and lifestyle changes, as well as some tough love. Many of the foods kids love most – things like ice cream, pizza, cake, spaghetti, cookies, – contain gluten and casein. But there are still many delicious and nutritious options to choose from! Check out the entire list of 562 (and growing) GFCF products here at the Allergy Free Shop.

If your child is under the age of four, you might have an easier time implementing the GFCF diet. At that age, children have not yet developed their food preferences, and you can help form these just by placing the right foods on your dinner table.

Even if your child is older, you can still get him or her to follow the diet, but expect at least some resistance at the start. Foods can be introduced cold turkey – by removing all gluten and casein-containing food at once, or removed the foods slowly and gradually. Start by introducing foods that have no gluten or casein in them. If you child loves pasta, you could place quinoa and whole rice on the table. Be sure to have a side dish of leafy vegetables for every meal, and offer fruit for dessert. Remove one food at a time so as not to shock your child. And pay close attention to your child’s behavior, especially when beginning the diet. Symptoms may actually get worse before they get better, because similar to morphine, gluten and casein are addictive substances; once they are removed the body will “crave” them.

Learn to read labels very carefully, as many products may contain ingredients with “hidden” gluten or casein. Be on the lookout for whey, malt or malt flavoring, vegetable protein, hydrolyzed plant protein, and artificial additives. And don’t forget that there are also studies that show certain supplements or food nutrients can improve the symptoms of ADHD in your child, including the addition of Omega-3 fatty acids to your child’s diet.

Beyond diet alone, exercise has also shown to be beneficial in numerous studies for general physical and mental health, and this is the case for all individuals, not just those with ADHD. Regular exercise can help decrease anxiety and depression, which are often conditions that lead to or are a component of ADHD. Also be sure that your child is getting good, restful sleep as well.

With the right diet, the other techniques mentioned, and with the assistance of new medications, you can help your ADHD child function at their highest levels, and reduce the effects of ADHD and its associated behavioral problems on their personal and academic development.

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Recipe – Baked Rice – Gluten, Peanut, Tree Nut, Dairy and Fish Free

Monday, June 21st, 2010

Our next entry into our Allergy Free and Gluten Free recipe contests. Enter your recipe by July 4th for your chance to win a great prize!

Winners of each category will receive a special coupon good for 25% off their entire next order from the Allergy Free Shop!

Yummy Baked Rice

- Get a bake pan, and add one layer of half way cooked rice.

- Add a layer of red pasta/marinara sauce on top of rice.

- Add a layer of veggie cheese.

- You can then add any veggie you like. I use eggplant, cooked prior and seasoned as you like.

- Repeat layering process. Do at least 3-4 layers.

- Cover with tinfoil and bake at 350 degrees…for minimum 30 minutes

- Uncover the pan, and put back in for at least ten minutes to get a crisp on top.

- Serve! Depending on size of bake pan or casserole dish, can serve 6 – 8.

If you use veggie cheese, the allergies we are avoiding are peanut/tree nut, gluten, dairy and fish. It all depends on what sauce you use! This is sooooo good! Enjoy ~

Jenni Moreira

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New Products At The Allergy Free Shop!

Saturday, June 19th, 2010

We have more new items at the Allergy Free Shop! Check out these great new products:

Great for baking, try our new Orgran All-Purpose Plain Flour, gluten free, as well as free of many other food allergens, Vegan and Kosher. Or try our Udi’s White Sandwich Bread, Whole Grain Bread and Plain Bagels, gluten free and free of many other food allergens.

We also now feature delicious Shabtai Gourmet Florentine Lace Cookies, Lady Fingers and Ring Tings, made gluten free, peanut free and free of many of the other “big eight” food allergens, and also Kosher! We also have scrumptious Udi’s Cinnamon Rolls.

We also now have All Terrain Breathe Better Rub Congestion, and just in time for summer, Aloe Gel Skin Relief.

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Recipe: Grilled Marinated Shrimp – Gluten Free

Tuesday, June 15th, 2010

Grilled and Marinated Shrimp – Gluten-Free

Ingredients:

* 1 cup olive oil
* 1/4 cup chopped fresh parsley
* 1 lemon, juiced
* 2 tablespoons hot pepper sauce
* 3 cloves garlic, minced
* 1 tablespoon tomato paste
* 2 teaspoons dried oregano
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 2 pounds large shrimp, peeled and deveined with tails attached
* skewers

1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large re-sealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.

2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Remove from skewers, and serve on a bed of pasta with the sauce for a great meal. Serves 6. This makes fantastic shrimp!

Linda Harre

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New Additions to the Allergy Free Shop Website!

Friday, June 11th, 2010

The Allergy Free Shop has made some changes to our website that you are going to love!

It is our never ending goal to make our online store as user-friendly as possible because we know how valuable your time is.

Shop online with the new additions and get 10% off your next purchase by typing in “stickysearch” when you get to the check out page (In the “Redeem Coupon” box).

New Additions to Allergyfreeshop.com

STICKY SEARCH TOOL – well, you know that we already had an allergy search tool, where you can select the allergies that you are looking to avoid and only those products containing your selections will appear via a list of products. Now, it’s even better! We have created a platform so that now when you select your allergy search criteria, our category menu (green bar on the left side) will only contain those products that match your criteria! What does this mean? You can search for only those products that match your criteria (e.g. Peanut Free) in an organized and efficient manner by looking through the categories and subcategories on our menu bar.

ONE PAGE CHECK OUT PAGE – We have changed our site so that your check out process is all done on one page! This will make your check process simpler, quicker and much more enjoyable.

$9.88 FLAT SHIPPING RATE / FREE SHIPPING OVER $100 – Please don’t forget that we ship to anywhere in the United States.

SHIPPING IN SOUTH FLORIDA – We also ship locally to many customers for the same rates as above or cheaper if the UPS standard rate is lower than $9.88.

CURBSIDE PICK UP – Please don’t forget that if you are a local customer, you can shop online and pick up your groceries at our store –already bagged and ready to go!

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Recipe – Quinoa and Turkey Stuffed Peppers – Gluten Free

Wednesday, June 9th, 2010

Quinoa and Turkey Stuffed Peppers – Gluten Free

~Brown 1lb of ground turkey and set aside

~Cook one cup of quinoa according to the directions on the box (I used the Inca Red by Ancient Harvest)

~Cut the tops off of your bell peppers (I had 5 peppers) and clean out. Dice the top of one of the peppers to use in your stuffing.

~Put a little EVOO in a skillet and cook your diced pepper top with some diced onion (I used half of a large sweet onion.) Cook until onion is translucent.

~Add your turkey and quinoa to your skillet

~Add crushed tomato with roasted garlic (I used Contadina brand)

~Salt and pepper to taste

~Fill peppers almost full with stuffing mixture. Add some grated cheddar cheese on top and then a couple spoonfuls of your crushed tomato.

~Lightly sprinkle with some dried oregano.

~Put about one cup of water in the bottom of your dish and cover with foil (so you don’t have to blanche your peppers first)

~Bake at 375 deg for 15 min.

And VOILA!! Instant greatness!!!

Enjoy,

Jamie Upton

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Share Your Yummiest Recipes With Our Entire Community – And Maybe Win A Great Prize Too!

Monday, June 7th, 2010

At the Allergy Free Shop, we want to hear from you! Share your best Allergy Free or Gluten Free recipe with us, and we will post on our blog and share on our Facebook page and Twitter with our entire Allergy Free and Gluten Free communities!

And the best part? We will have a contest/vote to choose the best, most yummy recipe in both the Allergy Free and Gluten Free categories, and the winners of each category will receive a special coupon good for 25% off their entire next order from the Allergy Free Shop!

Please send your recipe, along with any special notes or instructions needed, to: info@allergyfreeshop.com.

Also, be sure to specify what the recipe is free from, e.g. peanut, dairy, wheat/gluten, etc.

The contest ends on Sunday, July 4th, so be sure to submit your best recipe by then! The vote will take place the week of July 5th, with winners announced on Monday, July 12th.

Share your favorites with our community, and maybe even win a great prize – what could be better! At the Allergy Free Shop, our goal is to provide you with the best products for your special dietary and allergen free needs; the most up to date and relevant information and research for you and your family; and to provide you with an interactive community where you can ask questions – and get answers – from other families that are experiencing the same challenges and concerns as you are.

We look forward to receiving – and sharing – your most delicious and nutritious recipes!

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Food Allergy vs. Food Intolerance

Wednesday, May 12th, 2010

A new nationwide survey revealed that although most Americans have some knowledge of food allergies, they are confused about the difference between food allergies and celiac disease or food intolerance. The survey was conducted by Harris InteractiveR in January 2010, and included 1,013 American adults. Given the potentially serious health implications of such confusion between food allergy and food intolerance, the results were eye-opening.

The survey showed that three out of four Americans can correctly identify at least one food allergen from a list of foods that included dairy, bananas, gluten, nuts, cinnamon, eggs and wheat. Just 3 percent of Americans can correctly identify all four of the listed common food allergens (nuts, dairy, eggs and wheat). About 43 percent incorrectly identify gluten as an allergen. And alarmingly, over 1 out of 5 Americans, or 22 percent, don’t know or believe that any of the “big eight” (wheat, peanuts, tree nuts, dairy, egg, soy, shellfish and fish) are common food allergens.

The survey revealed that just over half of Americans surveyed, 54 percent, correctly believe that when someone who has a wheat allergy eats a cupcake and has a physical reaction, it could be an immediate life-threatening emergency, while about the same number of respondents, or 57 percent, incorrectly believe it might be a life-threatening emergency when someone with celiac disease or gluten intolerance eats a cupcake and has a physician reaction. Of even greater concern, less than half of Americans, 46 percent, correctly see someone reacting with a dairy allergy as similarly being at risk.

That is because if someone with food allergies eats even a trace of a food to which she or he is allergic, it can quickly lead to the life threatening condition of anaphylaxis. Accidental ingestion of gluten for someone with celiac disease can be extremely uncomfortable, but is not an immediate life threatening emergency and is not treated with epinephrine.

Given this critical need for early treatment with epinephrine for some food allergic reactions, and not for accidental ingestion of gluten, shows the importance of further education about allergies in general, as well as about the difference between wheat allergies and gluten sensitivities.

The Physical Responses

A food allergy is categorized as an Immune System Response. For those with food allergy, their immune systems recognize the food protein (allergen) as an invader, and produce antibodies to fight it. Symptoms may begin anywhere from several minutes to two hours after eating the offending food, but life-threatening reactions may get worse over a period as long as several hours. Food allergy symptoms vary, but can include one or more of the following:
•    Rash, itchy skin or hives
•    Metallic taste in the mouth
•    Sensation of warmth or tingling
•    Nausea, which can be severe
•    Stabbing or throbbing stomach pain
•    Vomiting
•    Diarrhea
•    Wheezing or shortness of breath
•    Swelling of the lips, tongue, throat or airways to the lungs
•    Chest pain
•    Sudden drop in blood pressure
•    Loss of consciousness
•    Anaphylaxis

A food intolerance is defined as a Digestive System Response. For those with food intolerance, their digestive system is unable to digest or properly break down the food, or the specific food in question irritates their digestive system. The two most common food intolerance conditions are to gluten, as noted, and dairy, or lactose intolerance. Food intolerance symptoms vary, but typically include one or more of the following:


•    Nausea
•    Stomach pain
•    Gas, cramps, or bloating
•    Vomiting
•    Heartburn
•    Diarrhea
•    Headaches
•    Irritability or nervousness

The “big eight” food allergens account for 90 percent of all allergic reactions, though it is important to note that any individual can be allergic to any food. The Food Allergy and Anaphylaxis Network (FAAN) reports that more than 12 million Americans have food allergies, or about one in 25 Americans, and more than three million are children.  Research also shows that there are about five times as many people with food allergies as with celiac disease nationwide.

If you are concerned that you or a loved one might have either a food intolerance or allergy, you should meet with your physician as soon as possible to determine if allergy testing is needed. Because severe food intolerance symptoms can mimic food allergy responses, you should err on the side of caution with those who display symptoms for the first time or for whom you are unaware of their specific medical condition(s). If someone is experiencing severe symptoms like difficulty breathing or chest pain, especially children, you should arrange transportation to the nearest emergency room immediately.

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Brand New Items at the Allergy Free Shop!

Monday, May 10th, 2010

New at the Allergy Free Shop – Try our nutritious and delicious Gluten-Free Kinnikinnick Graham Style Crumbs, perfect for pie crust, ice cream topping or cheese cake; and our baked, all natural and homemade-style Gluten Free Pirate Brands Potato Flyers, in Original Flavor 1.5 and 5.5 oz bags and Barbeque Flavor in 5.5 oz! All of these delicious items are free of many other allergens, too!

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Allergy Free Shop – New Items Arriving

Wednesday, May 5th, 2010

Brand new at the Allergy Free Shop – We now offer 6 varieties of soft and chewy Liz Lovely Gluten-Free Cookies, including Snickerdoodle, Oatmeal Raisin, Coconut Lemon, Ginger Molasses, German Chocolate Cake and Chocolate Fudge Cookies! These family favorites are all Gluten Free among other food allergens, and all delicious!

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