LifeWithoutGluten. How would you define a personal gluten free chef?

TB: A Personal Chef, specializing in preparing gluten-free foods or not, provides a chef service for busy families and couples or individuals with special diet needs. I am a personal chef in Austin, Texas and have been one since 2000.

LifeWithoutGluten. How does the service work?

TB: Clients hire me to prepare gluten-free meals for their family. Typically I do 3-4 evening meals for my clients. Some clients also ask that I include a salad and maybe even a lunch item for them to take to work a few days during the week. I prepare entrees with sides and usually a one-dish meal or a soup or stew.

LifeWithoutGluten. How did you become a gluten free chef?

TB: I was already a personal chef when I discovered that I was gluten intolerant. I had been suffering symptoms for years that kept worsening but I did not know what the source was. When I omitted gluten 100% from my diet I immediately improved. I assumed this would mean that I would have to give up my clients since I could no longer taste the food I was preparing for them. Eventually, I realized this was not the case and so I continued on with my clients confident that I’d had enough cooking experience thus far that I didn’t need to really taste everything. Gradually, I found myself replacing the usual ingredients I used for gluten free ingredients. I experimented with this for a while and found myself pretty good at substitutions. I continued to experiment at home as well. As more and more new gluten free products arrived on the market I was quick to “test them”. During this time I began obtaining gluten-free clients and continued to use the opportunity to improve my skills.

LifeWithoutGluten. How is your typical day as a gluten free chef?

TB: I begin each day preparing the menu for that day’s client. I shop at the same gourmet-minded grocery store each day and because I do I receive a 10% discount. By mid-morning I arrive at my client’s home and prepare the food in their kitchen. I package the meals and leave behind the menu and my invoice. The preparation and cooking times vary but I am usually done in 3-4 hours.

LifeWithoutGluten. Do you usually suggest the menus?

TB: Some of my clients make requests but usually I plan and make all of the menu choices. This is the fun part for me! I get to experiment and be creative, within their culinary tastes, and try out new recipes.

LifeWithoutGluten. What are the most popular dishes among your clients?

TB: While my clients love the occasional “extravagant and gourmet” meal…..they really appreciate it when I make comfort food. Especially if they are gluten intolerant — a comforting Beef Stroganoff is welcomed!

LifeWithoutGluten. Do you have special recipes for children, such as cakes and cookies?

TB: I don’t make desserts. My clients hire me to fill their fridge up with healthy items rather than desserts. Plus, even before I was gluten intolerant I was lousy at baking cookies.

LifeWithoutGluten. Do you also prepare special meals for events such as weddings and parties?

TB: Yes, just last weekend I did a cocktail party for 75 all with gluten-free finger foods.

LifeWithoutGluten. In addition to gluten, what other ingredients you are usually asked to exclude from your GF dishes?

TB: Often I need to also find eliminate or find substitutions for dairy and eggs. Peanut allergy is pretty common also and I am often asked to avoid them.

LifeWithoutGluten. Do you also specially in other special diets? Which ones?

TB: I’ve been asked to also prepare meals which are low-salt. I don’t use much salt anyway in my cooking but when someone really needs to adhere to a low-sodium diet it can be challenging.

LifeWithoutGluten. Are the gluten free/allergen free meals usually prepared for the entire family, or just the individual following the GF diet?

TB: Usually for the entire family. Most of the clients who have tried my GF cooking, who are not GF themselves, like the food just as much as if it were not GF!

LifeWithoutGluten. What is the most difficult part of being a gluten free chef?

TB: When companies change the ingredients they use in their products it can be very difficult for me. Sometimes this happens without warning so I need to stay on top of the products I am using at all times.

LifeWithoutGluten. What do you enjoy the most?

TB: I especially like it when I can help someone who is new to eating gluten free. I can see the relief on their face when I show them that it is easier and easier to find good GF products and I give them lots of meal ideas. This is my favorite part!

LifeWithoutGluten. What would be your advice for those struggling to follow the GF diet?

TB: Come live in Austin, Texas! We have the BEST grocery stores in the world…..Whole Foods headquarters, HEB’s Central Market, Sprout’s and Sun Harvest all carry most of the gluten free products available today with new ones coming out each week. It truly is getting easier and easier to enjoy a gluten free lifestyle. Plus, here in Austin, just about every restaurant now has a gluten free menu.

For more information about Trish, do visit her websites:

http://www.glutenfreejourney.com

http://www.chezvousbytrish.comSimilar Posts:

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• Gluten free, lactose free, nut free and soy free Cuscus recipe from Brazil!

A new study conducted by Italian researchers reveals that anti-transglutaminase antibodies can be produced temporarily as the outcome of an infectious disease, independently of gluten ingestion.

Celiac disease is a permanent intolerance to gluten in genetically predisposed individuals. For these patients, gluten cause an inflammation in the small intestine leading to tissue damage, hence requiring the complete and permanent elimination of gluten from the diet. The diagnosis of celiac disease is based on a combination of clinical, histological and serologic data. Among the latter, anti-transglutaminase antibodies are currently considered one of the most specific serologic markers for the diagnosis of the disease.

Now a new study suggests that anti-transglutaminase antibodies can be also temporarily elevated in non-celiac children as the outcome of an infectious process.

The researchers collected serum samples from 222 children with infectious diseases to test for the presence of anti-transglutaminase or anti-endomysium antibodies, two standard serologic markers of celiac disease. Those children who tested positive for one or both of these antibodies were then tested for the genetic markers for celiac disease (HLA DQ2 and DQ8, believed to be necessary for celiac disease to develop) and for antibodies to the following infectious pathogens: Epstein–Barr virus, rotavirus, adenovirus, echovirus and Coxsackievirus. The researchers also analysed the results of anti-transglutaminase tests in 1276 healthy children.

Nine of the 222 infected children (4%) tested positive to anti-transglutaminase. Of these, only one was positive for the genetic markers of celiac disease. For the remaining 8 children, levels of anti-transglutaminase and viral antibodies returned to normal after one year, despite a gluten-containing diet. The prevalence of the elevated levels of anti-transglutaminase antibodies among the infected children was also significantly higher than in the healthy children analyzed (8 positives out of 222 infected children as compared to 11 positives out of 1276 healthy children).

The study also found that the anti-transglutaminase antibodies triggered by the infection in non-celiac children had the same biological properties as the anti-transglutaminase antibodies observed in celiacs, namely, had the same potential for damage.

The researchers conclude the study by suggesting that elevated levels of anti-transglutaminase are not exclusive to celiac disease, but can represent an immunological phenomenon depending on yet-to-be identified triggers (in the case of the study, a viral infection) – a finding health professionals should be aware of when determining whether a patient is likely to have celiac disease or not.

Source:

Ferrara F, Quaglia S, Caputo I, Esposito C, Lepretti M, Pastore S, Giorgi R, Martelossi S, Dal Molin G, Di Toro N, Ventura A, Not T. 2009. Anti-transglutaminase antibodies in non-coeliac children suffering from infectious diseases. Clin Exp Immunol. Nov 12. [Epub ahead of print]Similar Posts:

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• Why celiacs develop osteoporosis
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Source: BBC News | Health

Osteoporosis is a known risk of celiac disease and has been explained by a failure to absorb calcium or vitamin D. But a study in the New England Journal of Medicine suggests celiac patients produce antibodies which attack a key protein that maintains bone health.

They could easily be treated with drugs to prevent bone loss, researchers say.

It also explains why osteoporosis in those with the digestive disorder may not respond to calcium and vitamin D.

Celiac disease is caused by a reaction to gluten, a protein found in wheat, barley, rye and oats which damage the small finger-like villi that line the small intestine and play a key role in digestion. When damaged and inflamed, the villi are unable to absorb food properly, causing diarrhoea and malnutrition.

It affects one in 100 people, and of these a significant proportion may go on to develop osteoporosis – a disease of bone that leads to an increased risk of painful and disabling fractures.

Protein clue

Scientists at the University of Edinburgh say it may be a protein called osteoprotegerin which holds the key to the link between celiac disease and osteoporosis.

In 20% of the celiac patients tested, antibodies were produced which stopped this protein – crucial for maintaining bone strength – from working effectively.

Lead researcher Professor Stuart Ralston from the Institute of Genetics and Molecular Medicine, said: “This is a very exciting step forward. Not only have we discovered a new reason to explain why osteoporosis occurs in celiac disease, but we have also found that it responds very well to drugs that prevent bone tissue removal.

“Testing for these antibodies could make a real and important difference to the lives of people with celiac disease by alerting us to the risk of osteoporosis and helping us find the correct treatment for them.”

Sarah Sleet, head of Coeliac UK said: “Osteoporosis is a damaging complication of celiac disease and our traditional understanding of its cause has left some people with the condition with little hope that their symptoms and quality of life will improve.

“This new breakthrough in understanding and treatment will give renewed hope to our members struggling with their condition.”

Dr Claire Bowring, medical policy officer with the National Osteoporosis Society said: “We already know that celiac disease is a risk factor for osteoporosis and that early diagnosis and treatment of celiac disease gives the best chance of improving bone density.

“A better understanding of the relationship between celiac disease and osteoporosis will enable clinicians to manage both conditions more effectively.

“Although this research is at an early stage it is certainly interesting and we look forward to more extensive work to identify how prevalent this antibody is in people with celiac disease.”Similar Posts:

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Cow’s milk allergy encompasses a wide range of clinical manifestations, from the relatively benign to those that are life threatening. In most cases more than one body system is usually affected-often the skin (50-70%; urticaria or atopic dermatitis), gastrointestinal tract (50-60%; nausea, vomiting, diarrhoea, or colic), and respiratory system (20-30%; rhinoconjunctivitis or wheeze).

Below is a summary some of the features that are suggestive of a diagnosis of cow’s milk allergy (remember, however, that the diagnosis can only be performed by a qualified health professional through the analysis of symptoms, exams and the response to treatment).

• Temporal association between symptoms and the ingestion of milk
• Several body systems affected. Most commonly the skin, gastrointestinal tract, and respiratory system, particularly if symptoms of atopic diseases are present (such as atopic dermatitis or asthma)
  Presence of a family history of atopy
• Exclusion of lactose intolerance, which manifests as explosive watery diarrhoea after ingestion of cow’s milk
• Positive allergy tests or indicators of inflammation
• Failure to respond to other treatments, including consideration of functional causes

The key to management is the elimination of cow’s milk proteins from the patient’s or the mother’s diet (or both). Extensively hydrolysed formulas are the mainstay of such diets, although about 10% of patients are intolerant of these and require amino acid formulas. Other mammalian, soya, or rice milks formulas are not recommended because of high antigenic crossover. Solids must be dairy free. Professional dietetic advice and support are important to ensure provision of adequate nutrients to the growing child and the mother.

On a positive note, a number of studies have shown that cow’s milk allergy usually resolves within the first few years of life, with 60-75% of patients becoming tolerant by the age of 2 years and 84-87% by 3 years. Moreover, strategies to prevent the development of cow’s milk allergy have received considerable interest. Reviews by the American Academy of Pediatrics and the European Academy of Allergology and Clinical Immunology found evidence that exclusive breast feeding, or the use of extensively hydrolysed formulas, alongside avoidance of solids that contain dairy products, for the first four to six months reduces the incidence of the disease in infants at high risk of developing milk allergy (those with a first degree relative with physician diagnosed atopic disease

Sources:
John R Apps, JR & Beattie, RM. 2009. Cow’s milk allergy in children. BMJ 2009 339: b2275.
Host A. Frequency of cow’’s Milk allergy in childhood. Ann Allergy Asthma Immunolol 2002;89:33-37Similar Posts:

• Food Allergies May Be Linked to Obesity
• Anti-transglutaminase antibodies – a marker for celiac disease – can be temporarily elevated in non-celiac children due to infection
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• Fish oil supplementation in pregnancy and food allergy
• Safety of Swine flu medication for allergics and celiacs

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Many cruise lines offer special gluten free, dairy free or food allergen free meals, as well as many other meals for special diets such as kosher, low salt, vegetarian and diabetic. In some cases, the meals offered are in fact not only safe and appropriate for the diet, but also much better than what is usually available in the passenger’s own home town – such as breakfast with gluten free bread and cereal, typical Italian meals especially prepared for celiacs and cakes and sweets for those with dairy, nut and egg allergies. However, it is important to plan ahead, and make sure you follow some procedures that will ensure a well-deserved rest, such as verifying whether the company you chose offers the required dietary options.

Here we describe a series of steps that can make your cruise trip easier, pleasant and safe for your diet.

1 – Choosing the cruise line

Find a travel agent you can trust. Then be clear about your dietary restriction so he/she can offer you choices of packages that are suitable for your condition. Make sure the agent understands this is a serious health condition. At the time of booking, some companies will ask you to fill in an additional form with a detailed description of your food restriction and suggestions of food products that you would like to have during your trip. Even in those cases where the company does not have a form, be clear about your dietary condition and needs already at the time of booking.

2 – Prevention is the key

Having the information about your date of departure, ship and booth number, contact the cruise company to remind them of your dietary needs. If contacted well in advance, most companies will be able to acquire special products for your diet (such as gluten free, dairy free, allergen free cookies, snacks, bread, sweets, pasta, among others). But notice that the time needed to ensure that suppliers can provide special foods can vary (Royal Caribbean for example require a period of 90 days prior to departure), so the earlier you contact them the better. If possible, ask the cruise line to send you a written confirmation of your dietary request (by email or fax), which you can them print out and take with you on board. In some cases you can also ask them to send you the restaurant menus.

4 – Packing up

•  Ask the company if you are allowed to take food products such as cookies, snacks and any other kind of emergency food on board. If possible, take a medical letter with you certifying your dietary condition so you do not have problems with security.
• If your child has a serious food allergy, remember to take allergy identification bracelets.
  Remember also to take with you any necessary medication that is required (antihistamines and Epi-pen, in case of severe food allergies), and a medical certificate justifying the need for medication. Although almost all companies will have drug and emergency procedures to deal with an allergic reaction on board, it is always good to have them handy with you.

5 – Ports of Arrival

Search in SpecialGourmets whether the cities/ports where the ship will stop have food stores with special products, or restaurants where you can eat. In restaurants, it is possible that waiters do not speak your language. So remember to print out some copies of restaurants cards such as those available in SpecialGourmets.

6 – On board

On your first day onboard, before your first meal, contact the Maitre D’ and discuss your meal options. Ask him to make sure your waiter is aware of your needs and condition. Remember that in many ships meals are prepared on large kitchens, so always ask about how your meal will be prepared and the possibility of cross-contamination.

In those cruises with multiple restaurants, ask whether it is necessary to talk with the chef of all restaurants you intend to go, and how long ahead you need to contact each restaurant so they are able to prepare your special meal. Prefer the first meal times, as you’ll be less likely to run into cross-contamination problems (through table cloths, cutlery, furniture, aprons, etc). Avoid all buffets, as in those cases it is very difficult to prevent cross-contamination.

7 – Activities for the kids

If your children have any dietary restriction or allergy, remember to make the children monitors and staff responsible for the kids’ activities on the ship aware of their condition, ensuring that inappropriate snacks, pastries and cookies are not served (and that they have alternatives to offer).

8 – Enjoy your trip and comment your cruise experience here!

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Ingredients

2 carrots (grated)
1 cup corn oil
3 eggs
2 cups sugar
1 cup soy flour
1 cup rice flour
1 tea spoon salt
2 (full) spoons baking powder
Margarine and rice flour to grease the mold

Topping

4-5 spoons soy milk
4 spoons cocoa powder
1-2 spoons sugar
1 spoon margarine

Preparation
Mix the carrot with the oil, eggs and sugar in a blender until obtaining a homogeneous batter. Then in a medium bowl combine the batter with the soy and rice flour, the salt and baking powder. Fill the molds (coated with margarine and rice flour) with the batter and bake in a preheated 400 oF (200 oC) oven for approximately 35 minutes.

Topping
In a saucepan over a medium heat melt the margarine together with the soy milk, cocoa powder and sugar. Mix well until obtaining and homogeneous mixture. Pour over the hot cake and enjoy!Similar Posts:

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Ingredients

350 g dark chocolate
3/4 cup sugar
1/2 cup margarine
4 eggs
1 spoon hot water de água quente
1 fullspoon potato starch

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Preparation

Pre-heat the oven. In a bowl suspended over a saucepan of simmering water (bain marie), melt the dark chocolate, the margarine and water until obtaining a homogeneous and shiny mixture. Beat the egg yolks with the sugar, and when fluffy add the molten chocolate mixture. Sprinkle the potato starch with the help of a sieve over the batter. Beat the egg whites in a separate bow, and when firm gently mix the beaten egg whites with the batter.

Bake in a mold with a loose bottom, greased with a bit of margarine and some potato starch sprinkled over it. Bake for approximately 40-50min, until the center of the cake is still wet, but the surface is already crusty. Before taking the cake out of the oven, leave the over door slightly opened, so the cake can cool down slowly. As the cake has no baking powder, it will reduce slightly in size while cooling down. You can add the topping of your choice!Similar Posts:

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Ingredients

Olive oil, Onion, Garlic
3 Tomatoes (peeled)
Parsley, Sugar (1 spoon), Salt
Peas,  Black olives, 1 boiled egg
Corn flour
Sardines (opcional)

Preparation

Heat olive oil in a pan on medium heat and add the chopped onion and garlic. Stir for about 2-3 minutes until they are softened, and then add the chopped tomatoes , sugar and salt to prepare the tomato sauce. Bring to a low simmer, reduce the heat to low, cover and cook for about 15 minutes (do not leave it too dry). Add the olives, parsley, peas and minced sardines (or tuna), stirring and cooking for about 5 minutes more. Then add the corn flour slowly (keep stirring) until you get the consistency shown in the picture.

Rub some olive oil into a flan-like mold, then decorate it with tomato slices / slices of the boiled egg. Pour the Cuscus onto it, pressing it against the bottom to remove air spaces. Leave it to cool for 5 minutes, invert the cuscus onto a small plate and serve.
Picture: http://pt.petitchef.com/Similar Posts:

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Their results show that, at diagnosis, the untreated celiacs had indeed lower mean total cholesterol in comparison to the general population, with men having 21% lower and women 9% lower mean levels. Their investigation also showed that there was no change in mean total cholesterol following treatment with the diet. Moreover, there was a small but significant increase in the mean HDL-cholesterol (the so-called ‘good’ cholesterol).

The authors concluded by suggesting that the gluten free diet has no adverse effects on cholesterol levels. It’s always important to note, however, that evaluation by a nutritionist is essential, and that the results found for a specific country may not be generalized for other countries with different eating habits and culture.

Source: Lewis NR, Sanders DS, Logan RF, Fleming KM, Hubbard RB, West J. Cholesterol profile in people with newly diagnosed coeliac disease: a comparison with the general population and changes following treatment. Br J Nutr. 2009102(4):509-13.Similar Posts:

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Many commercial airliners offer gluten free, low lactose and allergen free meals, as well as a wide range of medical, religious and cultural in-flight meal options.

Various airliners now offer – particularly on international and long haul flights – special meals for passengers with dietary restrictions of medical, religious or cultural nature. There are many options depending on the airliner, class and route, including for example: vegetarian and vegan meals, meals for diabetics, low salt, Kosher, low cholesterol, meals for kids and toddlers, Hindu meals, Muslim meals, in some cases meals appropriate for the blind, as well as gluten free, low lactose and meals for those with one or more food allergies.

We have contacted about 50 commercial airliners and summarize below some tips and advices for those who plan to travel by plane with a dietary restriction. Below we also list the policies of these companies regarding the availability and procedures to order a special meal, as well as the link for further information.

Some tips:

• If possible, book your flight by phone. In this way, you will be able to discuss your dietary needs and make specific requests directly when booking;
• Don’t leave it to the last minute to order your special meal. Most companies will not be able to offer it unless you call with at least 24, 48, 72 or even 96 hours before departure (see table below for the time needed to request your meal before departure). If possible, confirm that your meal has been ordered a couple of days before flying and at check-in;
• Always carry some food with you. This is important not only in the case of short distance and domestic flights where meals are not served, but also in the case of unforeseen events such as change of flights by the company or mistakes involving your special meal occur;
• Many companies allow you to board with food. However, avoid anything with liquid content (you might be prevented to board with it by airport security) as well as food items requiring any sort of preparation or heating (the cabin staff may refuse preparing or heating your food up);
• If a connecting flight is operated by a different company contact this company too to make sure your meal has been properly ordered.

If you have a serious food allergy

• Bear in mind that no company can ensure a flight is completely free of a specific allergen, as in most cases there is no control over the food that passengers bring with them on board;
• Many airlines have only a first aid kit in the airplane, and do not have epinephrine injectors or antihistaminic drugs, so take any necessary medications together with you;
• To prevent having your medications/Epi-pen confiscated by airport security, take a letter from your doctor explaining why your prescribed medication and Epi-Pen must be with you in hand-luggage;
• Some airlines can create a ‘buffer zone’ in the airplane (usually the first three seat rows) where the specific food allergen is not served to any passenger. Enquiry about this possibility when booking(some companies can also agree not to serve the allergen at all – e.g., peanuts – during the flight);
• Some airlines also agree to make an announcement (pa) in the airplane asking for passengers to refrain from eating the specific allergen during the flight. Enquiry about this possibility when booking.

We list below over 50 commercial airliners and their respective policies regarding the availability of gluten free and low lactose meals, as well as the minimum time required for ordering the meal and the link for further information. Please note that in some companies (e.g. KLM) the gluten ‘free’ meal is not 100% gluten free and issuitable only for those who are intolerant to gluten, so always ask before booking (Information: Sept/2009 – please bear in mind that policies may change, always confirm when booking).

• GF: Gluten free meal
• LL: Low lactose meal (not appropriate in most cases to those who are highly intolerant or allergic to milk, as it is not free of casein)
• Food Allergies: not informed in the table as you need to consult the airliner before booking regarding the availability of the special meal without the allergen.

*passengers can take food onboard
** passengers can take food onboard, and the company can ask other passengers to refrain from eating the allergen.
*** first number refers to the time required for the preparation of meals for those with food allergies

For more information about the policies of other airlines not shown here and great tips please check the “Avoiding the Milk” website .Similar Posts:

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