The first time Margaret Dron organized the Gluten Free Expo early last year, it was inside the gymnasium of a small community centre in east Vancouver. She had recruited one volunteer, two speakers, 3. There was no entrance fee—instead, people were to bring gluten- free goods for the local food bank; three boxes were set aside for the collection. Six hours later, more than 3,0. In one Sunday afternoon, Dron realized, “there is some serious potential here. So I quit everything I had, got an extension on my mortgage, and just dove in.” Since then, “it has blown up.”That is to say, the Gluten Free Expo is now an annual affair in Toronto and Calgary, besides Vancouver. Next year, Edmonton and Ottawa will join the roster. Thanks for your awesome comment, Zell! First off, congratulations on finding a way of eating that is working for you, and helping you attain your desired weight. Girl Scout Cookies can be purchased only from girls participating in Girl Scouts and only during your local council’s cookie season. To find cookies, learn when. Beet cake (aka Chocolate beet cake) A few weeks ago we published our notes on Red Devils Food Cake (what makes it red) and a reader responded "the beets!". About 1. 0,0. 00 people attend each weekend- long event, which is usually held inside a 6. More than 2. 00 vendors sell their offerings, mostly food items but also skin- care products and nutritional supplements—all made without gluten, a protein found in wheat, barley and rye, and blamed for many digestive problems. Food donations are still accepted, but a $1. Gluten- free products are a $9. Canada alone, and the sector is expected to grow at least 1. In the United States, the market is valued at $4. A landmark study by researchers at Dalhousie University in Halifax, published in the Canadian Journal of Dietetic Practice and Research in 2. Kellogg’s revamped its Rice Krispies recipe, first concocted in 1. Campbell Company of Canada claims to be the “first mainstream brand” to feature a gluten- free symbol on its soups and chilies. Tim Hortons hailed the introduction of a gluten- free menu item in mid- July—a chewy coconut macaroon drizzled with milk chocolate—as nothing short of a “defining moment in our Canadian dining history.” Wal- Mart Canada started selling gluten- free goods online this summer and offers free shipping no matter the order size. Items that consumers might never even think of as containing gluten are being tweaked, or at least rebranded, to meet the demand: soy sauce, salad dressings, potato chips, hot dogs, veggie burgers, licorice, pickles, spices, beer, vodka, toothpaste, makeup, protein powders, medicine, even playdough. Indeed, nothing is so sacred it can’t be reworked. Canadian churches can now purchase gluten- free or low- gluten Eucharistic wafers: $2. With all these products, one might assume the need for gluten- free items is epidemic in Canada, that without them a public health crisis could emerge. In reality, the explanation for the recent explosion in demand is a spectacular mix of real medical concerns, changing views on what accounts for a healthy diet, savvy marketing and celebrity influence. Sports stars Steve Nash and Novak Djokovic insist going gluten- free has turned them into the finest and leanest athletes in the world. Public health messages have shifted focus from low fat and sugar- free to low- carb, partly to stave off rampant obesity. And the best- selling book Wheat Belly, by American cardiologist William Davis, published in 2. Frankengrain” that “has exerted more harm than any foreign terrorist group can inflict on us.”Liam Mogan. In the midst of this frenzy, it’s easy to forget the fact that only a tiny segment of the Canadian population is strictly prohibited from eating wheat by medical professionals—the roughly 3. Another 3. 00,0. 00 are believed to be afflicted but undiagnosed. Their plight is severe: Just one bite of a glutenous food damages their small intestine and can cause a range of symptoms including abdominal pain, gas, bloating, diarrhea and constipation. The disease can lead to problems including “osteoporosis, anemia, sterility, even carcinoma,” says Peter Taylor, executive director of the Canadian Celiac Association. For them, “every day, every meal, every mouthful” is a matter of sickness or health. Grains should represent a small part of your diet, regardless of your age. I personally seek to avoid most grains, except rice. But if you're going to. But they are a small lot, certainly “not enough to make a business,” says Ryan. Rather, it appears that the gluten- free craze is being fuelled by the dietary choices of a much larger group of individuals known as “gluten avoiders”—seven million strong in Canada alone, the majority of whom do not have celiac disease or any other medically prescribed reason for eliminating gluten from their diet. Get information, facts, and pictures about nutrition at Encyclopedia.com. Make research projects and school reports about nutrition easy with credible articles from. Women Are Glitter-Bombing Their Private Parts, and Some Experts Are Warning Against It. Need to plan a "decade" food event? This is a very doable project. Once you figure out what you want to accomplish, the rest will fall in place. Healthy recipes that are better for you, including healthy dinner recipes, healthy soups and salads as well as low calorie meals and healthier desserts. The coolest part? Each animal’s polygonal shape is coded entirely with CSS, with each point mapped by James. They even shimmer every so often, bringing them to life. Post written by Susan Lacke. I’m never one to back down from a challenge. If you tell me I “can’t” do something, you’ve guaranteed I’ll set out to do it. Many say they experience gut problems, but their doctors can’t explain why or what to do about it. Some of these individuals turn to blogs and books for guidance on how to go gluten- free. In the process, they may learn of other rumoured benefits: weight loss, chief among them. They share their story with family, friends and co- workers, who in turn try going gluten- free, too. It’s for this crowd that the market grows. The gluten avoider group “is the driver for the gluten- free category,” says Ryan. Gluten avoiders may spend money on foods that they don’t really need to eat, that may actually be lacking nutrition and causing them other problems. They may also miss out on important diagnoses, especially if they do have celiac disease and aren’t tested. All this has led doctors to debate in the pages of scientific journals and even out loud: Is Canada facing a new medical emergency about which little is yet understood or is this just the latest health fad gone wild? And most importantly, are gluten avoiders doing themselves more harm than good? Long before he became the head of the celiac association, Peter Taylor knew all about the torture that gut problems could inflict. For five years, he suffered seemingly inexplicable bowel pain and a terrible skin rash, which he could not cure. He lost 4. 0 lb., because, Taylor later realized, his body couldn’t process his “carb- rich diet.” When his family physician learned of his symptoms, an assortment of possible causes was considered, including irritable bowel syndrome, gall bladder trouble and an ulcer. It wasn’t until a year and a half later that celiac disease came up, and was finally diagnosed. This is covered in every province, except Ontario, where the blood work costs about $1. Within three months of eliminating gluten, his symptoms disappeared. That’s largely because the symptoms are so ubiquitous they could hint at any number of disorders. That usually involves cutting out foods that have been popularly vilified—especially grains. Often, people perceive an improvement in their symptoms, says Rashid, and return to the doctor’s office to confirm that gluten is the problem. Except now, diagnosing celiac disease is all but impossible: A patient must consume gluten every day for at least a couple of months or even up to a year before getting tested. As such, some people are wrongly informed that they don’t have the disease. Others refuse to start eating gluten again so they can be tested accurately—they feel their personal experiment is evidence enough of a gluten problem. Medical Journal entitled, “Gluten elimination diets: facts for patients on this food fad.” Co- authors Kathleen Cadenhead and Margo Sweeny, both Vancouver physicians and members of the British Columbia Medical Association’s nutrition committee, note that, “Wheat, and gluten in particular, has been given pariah status by the millions who are on the low- carb diet bandwagon, particularly those who believe they are allergic or sensitive to gluten.” But, they insist that “there is no need for patients to avoid gluten” or wheat unless they’ve been diagnosed with celiac disease or an allergy because, the doctors argue, “most of the evidence against wheat or gluten is unsubstantiated by science.”The article ignited a fiery debate. Within the last five years or so, a handful of studies have proposed the emergence of this condition, which may affect as many as two million Canadians. They are thought to experience the same symptoms as celiacs after eating gluten. The trouble is diagnosing it; to date, there is no test that can detect gluten sensitivity. Rather, patients may consider themselves to have the condition if they have tested negative for celiac disease or a wheat allergy, or if they simply “feel better” or symptom- free when they don’t eat gluten. Given how little is understood about gluten sensitivity, many doctors are hesitant to bring it up with patients, and some even question whether the condition is real. It’s very difficult,” says Rashid. Maybe it’s a dose- related phenomenon, . Many medical professionals are actually seeing eating habits take a turn for the worse once individuals avoid gluten. That’s because they are relying on processed gluten- free foods that often lack important vitamins, minerals and fibre, and are made with substitute starches such as rice and tapioca flour that “really have no nutritional value at all,” says Dron. Reading labels may not always make the presence of gluten obvious, either. It may appear in Latin as triticum vulgare or hordeum vulgare or secale cereale. Or the label may feature ingredients that people don’t realize contain gluten, including bulgur, couscous, farina, malt and seitan. Gluten “can be modified to give you all kinds of different properties,” explains Ravindra Chibbar, Canada Research chair in crop quality and a professor at the University of Saskatchewan in Saskatoon. That is why people are working to get more and more products out of gluten components.”That makes good business sense, of course. But it may not serve customers so well—those who don’t realize that they’re consuming gluten, or those who are buying gluten- free foods that are poor substitutes. The whole situation makes doctors such as Cadenhead shudder. Wheat Belly has been heavily criticized by scores of physicians and lauded by many, many more gluten avoiders as proof their dietary restraint is justified. The irony, however, is that William Davis detests his new- found role as poster boy for the gluten- free food industry—and actually discourages people from buying these products because of their low nutritional value.
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