A Gluten-Free Status Quo
A “High-School Musical” parody to introduce Rustic Crust’s new gluten-free pizza crust, featuring the talents of Newmarket (NH) High School’s students.
Duration : 0:3:59
Yes! To Cookies Gluten Free & Zero Carb Story
The Yes! To Cookies vision that inspired David Fulton to invent the world’s first yummy, REAL tasting, gluten free, all natural, zero sugar, zero starch, zero digestible carbohydrate cookies for his sweet heart a severely insulin dependent diabetic to help her have a treat that she could eat that didn’t raise her blood sugar. Yes! To Cookies are the only cookie ever invented that is made with fiber and no calorie, all natural sweeteners instead of starch and sugar or artificial sweeteners. Yes! To Cookies are Yummy and do not cause the gastric distress of many other sugar free snack foods. Unlike other sugar free and low carbohydratre baked treats, all the starch that becomes sugar when eaten is replaced with fiber in Yes! To Cookies! The fiber helps them feel satisfied and stopped the hunger cravings. They each lost 100 pounds of excess body fat. And since ALL the carbohydrate calories are removed Yes! To Cookies has far less calories than many other snack foods.
Duration : 0:5:36
gluten and wheat free finds brand products
Here are some brand name products you can find at loblaws or on the web, such as rizopia, el peto, kinnikinnick, and gluten-free pantry. These products are for people with celiac disease, wheat allergy and those on a gluten diet. See my blog for more info or links to the websites. http://glutenfreelab.blogspot.com/
Duration : 0:6:48
Gluten and Dairy Amazing Facts from Alternative Cook
Jean Duane, Alternative Cook shares some amazing statistics about gluten and dairy intolerance in America. Did you know that approximately 90 million Americans have some form of gluten sensitivity and yet only a few know. And many people with chronic illnesses may simply be suffering with food intolerances! Learn more on this informative segment.
Duration : 0:1:38
Vegan Christmas Dinner
Sharon Meijland of Rainbow cafe Cambridge uk www.rainbowcafe.co.uk explains how to make a special Vegan, Gluten Free Christmas dinner in easy steps. … “Vegan Christmas Dinner” “vegan xmas dinner” vegan “sharon meyland” “sharon meijland” “rainbow cafe” vegetarian “gluten free” coeliac “allergy diet” “holistic living” “intolerance diet” “special diet” “allergy cuisine” “wheat free diet” “wheat intolerence” “wheat allergy” “exclusion diet” “dairy free diet” “egg free diet” “low – fat diet …
Duration : 0:2:32
Gluten-Free Flour Alternatives for Baking
Jean Duane, Alternative Cook discusses the different types of flours to use in gluten-free baking. She categorizes the flours into four different types — grain, protein, starch and ‘enhancement’ flours and how to combine them for successful gluten-free baking.
Duration : 0:2:23
Bake Yes! To Cookies Gluten Free-Zero Sugar Carbs
Learn how to get the best results with the new Yes! To Cookies gluten free, sugar free, no digestible carbohydrate cookie mix for people with food concerns related to blood sugar and food allergies such as autism, celiac and gluten intolerance as well as those who are on diets and want weight loss and still enjoy a treat that satisfies snack cravings with a high fiber, yummy cookie that has no calories from carbohydrates. … “gluten free” “sugar free” “low carbohydrate” diet “weight loss …
Duration : 0:9:56
Tender Tummy – Make Gluten-Free Hearty Whole Grain Bread
Tender Tummy.com’s Bonnie Bucqueroux shows how to make Gluten-Free Hearty Whole Grain Bread from Bob’s Red Mill for people with celiac disease and wheat allergies. The bread includes gluten-free flours – tapioca, potato, teff, soy, garbanzo bean, fava bean, as well as sunflower, sesame and caraways seeds.
Duration : 0:8:43
Celiac Disease Explained on TheView
The View features celiac disease.
Coeliac disease (pronounced /?si?li.æk/), also spelled celiac disease, is an autoimmune disorder of the small intestine that occurs in genetically predisposed people of all ages from middle infancy on up. Symptoms include chronic diarrhœa, failure to thrive (in children), and fatigue, but these may be absent, and symptoms in all other organ systems have been described. A growing portion of diagnoses are being made in asymptomatic persons as a result of increased screening.
Coeliac disease is caused by a reaction to gliadin, a gluten protein found in wheat (and similar proteins of the tribe Triticeae, which includes other cultivars such as barley and rye). Upon exposure to gliadin, the enzyme tissue transglutaminase modifies the protein, and the immune system cross-reacts with the small-bowel tissue, causing an inflammatory reaction. That leads to a truncating of the villi lining the small intestine (called villous atrophy). This interferes with the absorption of nutrients, because the intestinal villi are responsible for absorption. The only known effective treatment is a lifelong gluten-free diet. While the disease is caused by a reaction to wheat proteins, it is not the same as wheat allergy.
This condition has several other names, including: cœliac disease (with œ ligature), c(o)eliac sprue, non-tropical sprue, endemic sprue, gluten enteropathy or gluten-sensitive enteropathy, and gluten intolerance. The term coeliac derives from the Greek ????????? (koiliak?s, “abdominal”), and was introduced in the 19th century in a translation of what is generally regarded as an ancient Greek description of the disease by Aretaeus of Cappadocia.
Classic symptoms of coeliac disease include abdominal distension, vomiting, diarrhoea, weight loss (or stunted growth in children), and fatigue, but while coeliac disease is primarily a bowel disease, bowel symptoms may also be limited or even absent. Some patients are diagnosed with symptoms related to the decreased absorption of nutrients or with various symptoms which, although statistically linked, have no clear relationship with the malfunctioning bowel. Given this wide range of possible symptoms, the classic triad is no longer a requirement for diagnosis.
Duration : 0:7:12
Celiac Disease or Gluten Intolerance
From DelightfullyGlutenFree.com
Cynthia Kupper, National Director of the Gluten Intolerance Group of North America, discusses the similarities and differences of Celiac Disease, gluten intolerance, wheat allergies, and other medical issues affected by the ingestion of gluten.
Duration : 0:9:53