Prebiotic Sugar May Improve Gluten Free Bread | Triumph Dining

Researches have found that sugar substitutes may optimize nutrition and improve the quality and taste of gluten-free bread.

You many be thinking that gluten-free products often have enough added sugar and other nonsense so do we really need more? I’m with you, but I also think this is some interesting research; most of the gluten-free bread on the market is pretty mediocre.

Researchers from the University of Campinas in São Paulo, Brazil say that adding prebiotic and sweetener “opens up new opportunities to develop gluten-free breads that may present similar properties to those of wheat-based breads.”

Prebiotics like inulin and oligofructose (fructoologosaacharides), try saying that one after a shot of tequila!, belong to a class of carbs known as fructans and they can have a positive influence on physiological and biochemical processes in the body, resulting in the improved health and reduction in the risk of developing many diseases. This is interesting since many people with celiac disease go on to develop other autoimmune disorders.

The study found that gluten-free breads make with oligofructose were the most acceptable in terms of overall enjoyment, including aroma, volume and texture of the bread. Oligofructose gave tasters a perception of sweetness in the bread, not far from that of raw sugar.

http://www.bakeryandsnacks.com/R-D/Sweet-findings-Prebiotic-sugar-replacers-pack-nutrition-improve-gluten-free-bread

Post authored by Laura (Gluten Free Traveller) http://glutenfreetraveller.com/

Modern Wheat May Not Explain Rise in Celiac | Triumph Dining

Research conducted in a variety of different countries has shown that there is a definite rise in people being diagnosed with celiac disease. In the last couple of weeks we wrote about rising levels in both Scotland and Australia. Why would this be? Is modern wheat the reason for this increase or it is something else?

The following article was originally published on 09/27 on GlutenFreeTraveller.com.

There has been a lot of talk recently about how modern varieties of wheat may be to blame for the rise in celiac disease but not everyone believes this is really the case.

Most of you will have heard of the book, Wheat Belly. It says that modern wheat is different from the wheat our ancestors ate and removing it from our diets will help all of us to feel better.

“Wheat is the most destructive thing you could put on your plate, no questions.” says Wheat Belly author, William Davis. “You take wheat out of the diet and you literally see lives transformed.”

The book has been very popular and lots of people follow this belief but I’ve always been a little cynical. I was excited to find this article from NPR, which challenges this belief and suggests we need to look further at the reasons for the rise in celiac disease.

Most doctors are not of the same opinion as Davis and don’t believe that wheat causes problems for most people. Davis’ theory is that the wheat of years ago did not make people sick and it’s modern strains are to blame. However, whilst breeders did introduce new varieties of wheat around 40 years ago, scientists who work with the crops don’t believe that it’s making more people sick that it used to.

Donald Kasarda, a research chemist for the USDA, has studied gluten proteins for more than 40 years. He is extremely skeptical that the rise in celiac disease is related to this modern wheat. Kasarda found no significant differences between the gluten levels in wheat during the early part of the 20th century, compared with those from the latter half. So, if there isn’t more gluten in modern wheat than the wheat of the past, can we really blame modern wheat for an increase in celiac disease?

Kasarda presented his research at this week’s International Celiac disease Symposium in Chicago. “When it comes to an increase of gluten in modern wheat? I didn’t find any evidence that this is true.”

Daniel Leffler, who directs research at the Beth Israel Deaconess Medical Center shares this view. He believes that the increase in celiac disease is due to many different factors, including the Hygiene Hypothesis – the idea that the environment in which we live has become so clean that our immune systems no longer have to fend off many bugs and infections, the result being that our immune systems overreact to things which should be harmless; such as wheat and other allergens.

Other theories are possible changes in gut bacteria, antibiotic use and the early introduction of wheat to babies. There is of course also the growing awareness of and testing for celiac disease.

Whilst we don’t have all the answers yet, this is certainly a fascinating topic. and I eagerly await further research into the reasons for the rise in celiac disease!

What are your thoughts on this? Is modern wheat to blame, or at least a contributing factor, for the rise in celiac disease? Or is it something else?

Post authored by Laura (Gluten Free Traveller) http://glutenfreetraveller.com/

Celiac and Autism | Triumph Dining

286668700_640There are plenty of articles out there which talk about a link between celiac disease and autism. Many autistic children show a vast improvement in symptoms when they stick to a strictly gluten-free diet.

Interestingly though, a new nationwide study from Sweden claims that there is no link between celiac disease and autism spectrum disorders (ASD).

In the study, people who were diagnosed with an autism spectrum disorder were no more likely to be diagnosed with celiac disease than people without ASD. Click to continue reading »

Scottish Kids With Record Levels of Celiac

Earlier this month, we brought news of research from Australia suggesting that celiac disease appears to be a lot more common that previously thought. Now, researchers in Scotland have also found that the number of children with celiac disease may have reached record levels.

Scientists have discovered that celiac disease now affects six times more children living in Scotland than it did in 1990.

Researchers based at the Royal Hospital for Sick Children in Edinburgh found that the rate of children being newly diagnosed with celiac disease increased from 1.7 per 100,000 children in 1990-1994 to 11.8 per 100,000 in 2005-2009.

The team considered a number of possible reasons for this rise. Factors could include changing patterns of childhood infections as a result of ongoing improvements in healthcare, greater awareness of celiac disease and it’s symptoms or simply the result of better and more rigorous testing.

Peter Gillett, of Edinburgh University’s department of child life and health thinks there is more behind this increase than heightened awareness and better testing.

“It also confirms the need to look further at factors influencing why we are seeing more patients with coeliac disease.”

Why do you think more and more people are being diagnosed with celiac disease? Is is simply better awareness and testing or something more?

http://www.bbc.co.uk/news/uk-scotland-edinburgh-east-fife-24124878

 

Post authored by Laura (Gluten Free Traveller) http://glutenfreetraveller.com/

Djokavic Writes About Gluten Free Diet

djokovic-gluten-freeWe’ve known for a while that tennis player, Novak Djokovic, follows a gluten-free diet. He became the world’s Number One player three years ago after going gluten-free and now he has a new book in which he shares his diet and training secrets.

His new book, “Serve to Win: The 14-Day Gluten-Free Plan for Physical and Mental Excellence”, talks about the success he achieved whilst following a gluten-free and low-sugar diet. Whilst his nutritional secrets include quite the variety of things from drinking plenty of warn water throughout the day to eating Manuka honey from New Zealand, the biggest change for him was removing gluten from his diet. Click to continue reading »

Is Celiac Even More Common Than We First Thought?

New research suggests that celiac disease could be even more common than previously thought. It is currently believed that celiac disease affects around 1 in 100 people but a new Australian study suggests that the number affected could be more like one in 60 Australian women and one in 80 men.

Researchers led by Walter and Eliza Hall and scientists from Barwon Health and Deakin University developed a new kind of diagnosis test to screen for celiac disease. This screening process includes the usual antibody test but also adds a genetic test which looks for two key genetic markets, which are carried by 99.6% of people with celiac disease.

Results of the first study to assess the prevalence of celiac disease in Australians showed that 56% of the population carry one of the two known genetic markers associated with the autoimmune disorder. We must remember however that whilst a huge percentage of the population may have a genetic predisposition to the disease, not everyone will go on to develop it.

More than 2700 people took part in this decade-long study. Initial testing showed that whilst 37% of the people were genetically predisposed to celiac disease, just one person has been diagnosed. On repeat testing a decade later, six more people had been diagnosed; still a very small number compared with the number of people who probably have the disease.

“About one in 40 who carry the genetic markers will go on to develop coeliac disease,” said  gastroenterologist Dr Tye-Din. “There is a lot of coeliac disease out there but a large amount isn’t being picked up by doctors in the community.”

Very interesting research and I look forward to further studies on the prevalence of celiac disease in other countries, including the US. Could the future see a world where one in 60 women and one in 80 men have celiac disease…

http://www.theage.com.au/victoria/coeliac-disease-much-more-prevalent-than-thought-study-shows-20130828-2spel.html

Gluten-Free On Diners, Drive-Ins and Dives

Last week, my absolute favorite restaurant in San Francisco, and maybe even the world, was featured on the Guy Fieri show, Diners, Drive-Ins and Dives!

Pica Pica is a 100% gluten-free restaurant with three locations in the Bay Area. Adriana López Vermut and her father, Leopoldo López Gil, started Pica Pica as a way to express their love for Venezuelan cookery and the desire to share their native food with people here in the Bay Area. Their food is spectacular!

Adriana shared with Fieri and his viewers, how some of the restaurant’s most popular dishes are prepared and cooked. He thought the dishes were outstanding and he was right.

After my first arepa, I fell head over heels in love with this wonderful restaurant. The flavors which jump out at every bite are like nothing I’ve tasted before. One of their most popular dishes, the Arepa Pabellón, is a grilled corn pocket filled with shredded beef, sweet plantains, black beans and quasi fresco. My mouth is watering as I write this!

It’s always exciting to see gluten-free companies and restaurants featured on popular TV shows as it helps to raise awareness of celiac disease and gluten-free eating. Pica Pica is the perfect example of a restaurant which not only caters but cares about the gluten-free community. Everything on their menu and in their kitchen is 100% gluten-free and many of their goodies are also dairy free. It also shows that gluten-free definitely doesn’t have to mean taste-free. Gluten-free can be wonderful!

To find out more about Pica Pica, check out their website or visit one of their Bay Area locations.

http://www.picapica.com/

Post authored by Laura (Gluten Free Traveller) http://glutenfreetraveller.com/

Consumer Reaction to FDA’s Definition of Gluten-Free in Food Labeling

News of the FDA defining gluten-free in food labeling has received a lot of media play since it was announced earlier this month.

For those of you who may have missed it, the net net is that the US Food and Drug Administration published a new regulation which defines the term “gluten-free” for voluntary food labeling. This provides a uniform standard to help the roughly 3 million Americans who have celiac disease. The full announcement can be found here.

The FDA requires that, in order to use the term “gluten-free” on its label, a food must meet all of the requirements of the definition, including that the food must contain less than 20 parts per million of gluten. The rule also requires foods with the claims “no gluten,” “free of gluten,” and “without gluten” to meet the definition for “gluten-free.”

Consumer feedback has been overwhelmingly positive. However, 20PPM is still a real health risk for those with acute gluten allergies. Consumers are also asking how the FDA will regulate those 20PPM. Will every product be consistently checked for gluten? Are products allowed to be made in a non-dedicated gluten-free facility and still earn the gluten-free label?

Here at Triumph Dining we’re excited about the move forward by the FDA. What are your thoughts?

Add Whoopie Pies to List of Delectable Gluten-Free Goodies!

533979_465523490184379_1655917906_nThere seems to be no better impetus towards delicious gluten-free baked goods than a mother’s effort towards normalcy for her child. That’s how Hannah Balliet developed her gluten-free whoopie pies that earned her a spot on Lifetime’s cooking competition, “Supermarket Stars.”

Balliet’s son was diagnosed with a disorder similar to Tourette syndrome, resulting in facial tics that were relieved by muscle relaxants prescribed by his doctors. Unfortunately, the medication left her young son very lethargic, hindering his ability to act like an average first-grader. Balliet then began experimenting with a gluten-free diet, both for her son’s disorder and her own symptoms of lupus. Fortunately, after just a few weeks, she, herself, was less achy, while her son’s facial tics completely disappeared, encouraging her and her son to stay on the gluten-free diet.

The only hiccup to their new diet was the lack of gluten-free goodie options that were close to their gluten-filled counterparts. All the products seemed too dense or crumbly, and her son was embarrassed to bring gluten-free products into his classmates for his birthday. Balliet then came up with the idea to experiment with a gluten-free treat that kids may not have tried before. Instead of trying to make a gluten-free cake, brownie, or cookie that kids would scrutinize as compared to the gluten-filled version, Balliet started experimenting with whoopie pie recipes because they are so unique, and many eight year-olds may not have tried them before. Click to continue reading »

Squat and Gobble Gluten-Free Crepe Contest

If you live in San Francisco, you’ve probably heard of Squat and Gobble. They are a chain with five locations across the city.

Squat and Gobble sell lots of gluten-containing dishes such as crepes, burgers and sandwiches so they aren’t known to be the most celiac friendly of restaurants, although they do offer some gluten-free items on both lunch and dinner menus.

Known best for it’s savory and dessert crepes, Squat and Gobble are sponsoring a recipe contest for customers to create a fantastic gluten-free crepe which they can use across all of their stores.

Applicants are encouraged to use whichever filling they like in their crepe but chefs would like a fantastic, great tasting gluten-free crepe that can be used with all of the restaurants crepe fillings.

If you’re interested, check out out the rules on the Squat and Gobble website. The winner will receive $300 and dinner for two once a month for an entire year.

Happy Crepe Making!

http://www.squatandgobble.com/about/glutenfreecrepe