Save the Date: Greater Phoenix 2011 Gluten-free Expo!

PRESS RELEASE

Source: http://www.phoenixceliac.org

The Celiac Disease Foundation: Greater Phoenix Chapter will host its 3rd Annual Greater Phoenix Gluten-Free Expo on Saturday, April 16, 2011. This event is open to the public and gives people challenged with Celiac Disease, or those interested in transitioning to a gluten-free lifestyle, an opportunity to learn more about gluten-free products and where to purchase those products, as well as learning about local restaurants offering gluten-free menus. In 2010, over 600 attendees and 37 vendors participated in the expo. This year promises to be even bigger, with an expected 800 guests and 50 vendors.

The expo will be held between 10 am and 2 pm at the following location:

Sheraton Crescent Hotel
2620 West Dunlap Avenue
Phoenix, AZ 85021

In keeping with the intent of sharing information on a wide array of products now available to the gluten-free community, a variety of vendors nationwide have been invited. There will be a plethora of products for attendees to sample and purchase. The Celiac Disease Foundation: Greater Phoenix Chapter will hold a gluten-free raffle and all attendees will receive free samples to guarantee no one leaves empty-handed.

Admission is $5 for adults; children under 12 are free. Cash only will be accepted at the door. Upon entry, each attendee will be presented with a bag and a vendor list. The proceeds from this event will help further the group’s goals of supporting the gluten-free community and raising awareness about Celiac Disease. For full expo details and to pre-register for the event please visit https://sites.google.com/site/gfexpo/. For additional information regarding the Celiac Disease Foundation: Greater Phoenix Chapter, please visit http://www.phoenixceliac.org.

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About Celiac Disease Foundation: Greater Phoenix Chapter: One in 133 people has Celiac Disease and doesn’t even know it. Those already diagnosed know the only treatment for this autoimmune disorder is a lifelong commitment to a gluten-free diet. The purpose of the chapter is to support those with Celiac Disease and to increase community awareness.

Life is not over without eggs!

Many of you may be in a panic because of the recent egg recall. Well, have no fear, yours truly is here to assure you that life is not over without eggs. I have been egg-free for five years now, yep you got it 5 years! Just like many of you, I was in a panic because I love to bake! There are lots of alternatives or substitutions for eggs, but it depends on your needs and/or recipe.

Though I think that this recall is tragic for the farmers’ income, I think that this would be a great opportunity for many people, especially those with challenges with high cholesterol, to take a break. I know many of you are saying, “eggs are good for you, they have plenty of protein.” Yes, but they are also packed with cholesterol; in fact one egg has about 200mg. Why is that an issue? Well, for a normal 2000 calorie diet we should only be consuming about 300mg or less cholesterol per day! So if you like to eat traditional egg omelets, that’s about 400 to 600mg, not including the cheese that you stuff inside the omelet! The other reason why you can benefit from taking a break from eggs is because many eggs come from chickens that have been raised in a cage, jammed packed wall to wall with hundreds of chickens that may have been boosted with antibiotics or other growth enhancers in order for the chickens to produce in a short amount of time. [If you haven’t seen, Food, Inc. you must watch it immediately!]

I’m not trying to make you turn against eggs. I know that organic, cage-free eggs have lots of nutritional value with the biggest being protein, as well as the fact that they are an excellent binder when baking. The intent of this article is for you to consider other alternative foods that can also provide similar nutritional benefits.

The following is small list of high protein foods:
• Quinoa (keen-wah)
• Avocados
• Lentils (and other legumes such as red beans, garbanzo beans, black beans, etc.)
• Pumpkin seeds
• Sunflower seeds
• Hemp seeds
• Nuts (almonds, Brazil, walnuts, macadamia, hazelnuts, etc.)

If you are a baker looking for egg alternatives, the following list are a few of many options that have proven to work well in baked goods:
• Ground flaxseeds
• Tapioca flour
• Arrowroot flour
• Guar gum
• Ener-G Egg Replacer (see my egg-free pancake recipe)
• Xanthan gum

If you have any questions, please let me know!  I can definitely help because not only am I’m egg-free, but also gluten-free and vegan!

Gluten-free does not mean healthy…read the labels!

Okay, I had to write this post regarding gluten-free not necessarily meaning healthy. I get so sick of new products being introduced to the market as gluten-free, but only to find in the ingredients list that it is made with a bunch of hard to pronounce ingredients that are crap for the body! Time and time again, I have heard so many people say, “It’s gluten-free so it’s healthy.” This is a huge, huge assumption.

I am gluten-free and a healthy conscience eater. I do not eat foods with artificial flavorings and try to stay with the gluten-free whole grain flours, etc. So, it’s more than just about eating gluten-free, it’s about eating healthy first. That’s the most important thing and I wish that manufacturers would stop trying to just “get in the game” by making products with unhealthy ingredients and look to make gluten-free products that are healthier for the body! So, in the event that this doesn’t happen soon, we must take charge and make the right decisions for our total well-being. Don’t just get so happy when mainstream manufacturers launch a gluten-free product. Do your due diligence and read the labels and make sure that the product has healthy gluten-free ingredients.

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What in the World is Gluten-Free?

Perhaps you have seen these words or even heard your friends or associates say that they are on a gluten-free diet.  Do you know what gluten is or where does gluten come from?  Is it just another fad or marketing scheme? 

 

Gluten is a by-product of two proteins, gliadin and glutenin, that are found in grains such as wheat, rye, and barley.  In bread baking when water is mixed with wheat based flours and yeast and then kneaded several times, gluten is formed and causes the dough to rise.  Gluten is an important component in cooking, especially for baking.

 

So, if gluten has purpose in cooking, then why in the world would anyone want to eat gluten-free?  I’m glad that you asked!  The most common reason why a person might eat a gluten-free diet is because he/she may have Celiac (See lee ak) Disease, which is an autoimmune disorder that damages the small intestines whenever a person eats anything with gluten. Table 1 shows some of the signs/symptoms of Celiac Disease.  Some of these can also imitate other bowel disorders, so to be certain, please consult with your doctor and get tested if you have experienced any of these.

 

Symptoms of Celiac Disease (one or more)
Recurring bloating, gas or abdominal pain	Infertility male & female
Chronic diarrhea or constipation	Spontaneous miscarriages
pale, foul-smelling stool	Canker sores inside mouth
Unexplained anemia	Tooth discoloration or loss of enamel
Bone or joint pain	Vitamin K Deficiency
Behavior changes/depression	Failure to thrive (infants)
Missed menstrual periods	Fatigue
Hereditary (2nd degree relatives–aunts, uncles, cousins)

Table 1.Some symptoms of Celiac Disease (source celiac.org)

 

Another reason why people may choose to eat gluten-free is if they have been diagnosed with ADD/ADHD (Attention Deficit Disorders) or autism.  Many claims have been made that when people with these disorders have eliminated gluten (as well as dairy), they have improved tremendously!  Also people who suffer with arthritis can benefit from a gluten-free diet (see past article “Can Food Help Arthritis?”). 

 

Now that you understand the basics about gluten, are you curious about what foods to eat that are gluten-free?  There are several foods that are available on the market that you can eat which do not contain gluten.  Just look for “gluten-free” on the package and the food ingredients label.  Make certain to beware of foods that are labeled as “no wheat” because sometimes that item may contain gluten!  So, the best way to determine if a product is truly gluten-free is to carefully read the food ingredients label.  Table 2 shows a list of foods to eat and avoid for a gluten-free diet and Table 3 indicates what foods that may contain gluten.

 

Grains to Eat	Grains to Avoid
brown rice	wheat
corn	oats
soy	spelt
tapioca	barley
quinoa	drum wheat
millet	semolina
sorghum	kamut
buckwheat	rye
arrowroot	wheat starch
amaranth	wheat/rye/barley hybrids
flax

Table 2 Grains for a gluten-free diet (source: livingwithout.com)

 

Foods that May Contain Gluten
beers	imitation seafood
breading	malt, malt flavorings
vinegar	marinades
coating mixes	pastas
croutons	processed meats
communion wafers	sauces
dressings	soy sauce
energy bars	soup bases
cereal/cereal products	thickeners
imitation bacon	MSG

Table 3 Foods that may contain gluten (source: livingwithout.com)

 

I know that this may be a little overwhelming; Rhonda’s Cooking is here to help you through the challenge!  Because I am on a gluten-free, dairy-free and anything-artificial-free diet, I have a number of recipes in my upcoming cookbook that will be beneficial for you.  So, just send an email to info@rhondascooking.com to put your name on the list.  

I Love Phoenix Farmer’s Market!

I get so excited about food!  This morning was my first day back at the Phoenix Farmer’s Market (www.phoenixpublicmarket.com) in downtown Phoenix off Central Ave. and Filmore since my China trip.  I was so excited on Friday night in anticipation of what I would see on Saturday.  I knew that since it was November, that it was time for all of the winter fruits and vegetables to produce.  What makes the farmer’s markets exciting?  The people (both vendors & consumers), the organic produce, the price, and the weather especially in arizona from November through May! Furthermore, by shopping at your local farmer’s market, you are contributing to the state’s economy, which helps everyone.  Many times people complain that purchasing organic food is too expensive.  However, what I have learned through my bargain shopping is that by shopping at the local farmer’s market, you can save a lot of money and get better produce in comparison to both the conventional and natural grocery stores.  So, if you haven’t found a farmer’s market in your city, then get on the web and google it!

This time, a new friend who I met a church, wanted to join me at the market.  So, once I arrived, I didn’t see her so I started my shopping.  My first stop at the market was (as always) One Windmill Farm (www.onewindmillfarm.com).  This farm has the largest display of produce at the market.  When I arrived I got so excited because the first thing I saw was collard greens!!  Yeah, I have been waiting all summer for some beautiful and not buggy collard greens.  I am not sure if you have noticed this, but in most grocery stores, even my favorite natural grocery stores, the bunches of greens are very small and full of little bugs.  So, by the time you get the greens home, after washing and picking off the leaves with the bugs, you are only left with a small “mess” of greens–a mess of greens is southern country vernacular for one family serving size of greens (~4 cups of cooked greens.)  After finding the best looking greens,I then added, romaine lettuce, arugula, English cucumbers, green onions, cilantro, leeks, butternut squash, rosemary, and dill to my shopping bag.  We made our round to all of my other favorite vendor, Crooked Sky Farm (www.crookedskyfarm.com), they have the best okra and mustard greens!!  I like Maya’s Farm also, but this week she wasn’t there; I typically purchase her baby arugula, which is awesome, as well as Tonopah Rob’s Farm, he has varieties of sqash, beautiful green beans (when in season), beets and juicy dates!

So after all of the shopping was done and the food was packed in my cooler with ice, we headed to catch the new movie, “This Christmas”, which was great!  After my eventful morning, it was time to head home to start cooking!

Dinner was great!  I cooked collard greens and my awesome gluten free dressing.  Since I didn’t feel like cooking on Thanksgiving, I had a taste for it today and it was awesome! Only a few people have eaten this dressing and I have gotten great reviews.  I can’t wait for you to try it when my cookbook hits the bookstores!