#12 November 2016 Simplify Health News - Are You Gluten Sensitive?

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NEWSLETTERS

#12 November 2016 Simplify Health News

Are You Gluten Sensitive?

Simplify Holistic Nutrition Consulting & Functional Medicine Health and Wellness Coaching

I hope you are doing well and you have been enjoying this glorious fall.

I love the changes of the season in my kitchen! From a more raw light diet during the summer, we can now switch to soups and stews. If that sounds too complicated during a busy work schedule, start using a crock-pot and leave vegetables safely slowly simmering while you are at work and return to a cooked meal.

I'd love to know how you are doing!
PLEASE CALL FOR A FOLLOW UP APPOINTMENT!

Make lists with questions, concerns and please see me for a follow-up appointment to insure that you are staying on track with your nutrition and health goals. Nutrition is a complex scientific topic, and please take advantage of a 30-minute follow up consultation ($ 69) to get advice, stay motivated, to review the changes you have implemented, improve your daily meal choices, keep me updated on medical improvements and changes, and stay in touch.

This is a perfect time before the holidays to implement serious change.
It will help you stay on track for the rest of the year.

The FIT 6

We are very excited to announce that
we now offer the latest FOOD INFLAMMATION TEST:

The FIT 6
which tests for the most reactive foods:
✔ Wheat/Whole
✔ Wheat, Gluten
✔ Egg Yolk
✔ Egg White
✔ Cow's Milk
✔ Casein

The test is available at Simplify, Holistic Nutrition Consulting.
Price for the FIT 6 is $ 150

It is an easy finger prick, done at home. You will send the blood sample to KBMO Diagnostics.
Included in the price is a 30-minute POST Test Consultation with Silke Heine, Ph.D., owner of Simplify, Holistic Nutrition Consulting. Please stop by at Silke's office to get your test kit!
The test is a wonderful tool to show your inflammatory response to these main food items.
The FIT 6 is a great addition to the FIT Test, for clients who would like to have their most reactive foods re-tested.
The FIT 6 is a great GIFT OF HEALTH for anyone you care about!

Christmas gift ideas? Give the "Gift of Health"
(Gift Certificates for the "Gift of Health")

FIT Test Gift Certificate

Holistic Consultation Gift Certificate

What is a "Gluten-Free" Diet?

What about Gluten???

As I see many FIT Test results with an inflammatory response to gluten and wheat, my clients often ask me about the labeling process for wheat and gluten proteins, to be able to follow a gluten-free diet.

A gluten-free diet is a diet that excludes the protein gluten. Gluten is found in grains such as wheat, barley, rye, and a cross between wheat and rye called triticale.

A gluten-free diet is used to treat celiac disease. Gluten causes inflammation in the small intestines of people with celiac disease. Eating a gluten-free diet helps people with celiac disease control their signs and symptoms and prevent complications.

For all my clients who have celiac disease, or are reacting to gluten with an inflammatory response, or who choose to live a gluten free life, I would like to provide some detailed information in this newsletter to make this large topic less confusing.

Initially, starting to follow a gluten-free diet may be overwhelming. But with time, patience, and creativity, you'll find there are many foods that you already eat that are gluten-free and you will find substitutes for gluten-containing foods that you can enjoy.

Always read the labels! In some foods, where you would not expect gluten, wheat might be used to thicken the food item, or as a binding agent. Yogurt can contain wheat!

Allowed Foods
Many healthy and delicious foods are naturally gluten-free:

Beans, seeds and nuts in their natural, unprocessed form
Fresh eggs
Fresh meats, fish, and poultry (not breaded, batter-coated or marinated)
Fruits and vegetables
Most dairy products

It's important to make sure that they are not processed or mixed with gluten-containing grains, additives or preservatives. Many grains and starches can be part of a gluten-free diet, such as:

Amaranth
Arrowroot
Buckwheat
Corn and cornmeal
Flax
Gluten-free flours (rice, soy, corn, potato, bean)
Hominy (corn)
Millet
Quinoa
Rice
Sorghum
Soy
Tapioca
Teff

Always Avoid
Avoid all food and drinks containing:

Barley (malt, malt flavoring and malt vinegar are usually made from barley)
Rye
Triticale (a cross between wheat and rye)
Wheat

Avoiding wheat can be challenging because wheat products go by numerous names. Consider the many types of wheat flour on supermarket shelves - bromated, enriched, phosphated, plain and self-rising. Here are other wheat products to avoid:

Durum flour
Farina
Graham flour
Kamut
Semolina
Spelt

Avoid unless labeled 'gluten-free'
In general, avoid the following foods unless they're labeled as gluten-free or made with corn, rice, soy or other gluten-free grain:

Beer
Breads
Cakes and pies
Candies
Cereals
Communion wafers
Cookies and crackers
Croutons
French fries
Gravies
Imitation meat or seafood
Matzo
Pastas
Processed luncheon meats
Salad dressings
Sauces, including soy sauce
Seasoned rice mixes
Seasoned snack foods, such as potato and tortilla chips
Self-basting poultry
Soups and soup bases
Vegetables in sauce

Certain grains, such as oats, can be contaminated with wheat during growing and processing stages of production. For this reason, I generally recommend oats that are specifically labeled gluten-free.

You should also be alert for other products that you eat or that could come in contact with your mouth that may contain gluten. These include:

Food additives, such as malt flavoring, modified food starch and others
Medications and vitamins that use gluten as a binding agent

Source: Mayo Clinic, "Gluten-Free Diet"

Labeling for Gluten

The label "gluten-free" restricts the amount of gluten proteins in a gluten-free food to 20ppm or 2 milligrams per 100 grams of food. For people needing to avoid all gluten proteins in their meal plan, this labeling term is not sufficient to guarantee that outcome. For most people with healthy immune, inflammatory, and digestive systems who nevertheless experience gluten-related problems, however, this trace-level amount of gluten seems to be well-tolerated, provided that a person does not consume too many different gluten-free products throughout the day, or over consume any particular gluten-free product.

The "wheat free" label does not guarantee an absence of gluten proteins in a food, since "wheat-free" only restricts the presence of grains belonging to the Triticum genus of plants (wheat, spelt, kamut, and triticale). Rye and barley, for example, are not included in the "wheat-free" definition since they do not belong to the Triticum genus.

If your reason for eating "wheat-free" is to avoid gluten proteins, you are better off choosing "gluten-free" foods than "wheat-free" foods (even though the "gluten-free" label is not foolproof since it allows for trace amounts of gluten proteins). "Wheat-free" is a good labeling choice if you are trying to avoid wheat as a plant component in your food.

Source: The World's Healthiest Foods, George Mateljan Foundation

SIMPLIFY Your Diet is a piece of the puzzle, that helps my clients get convinced and reminded, that we need huge amounts of nutrient dense vegetables, plus some fruits daily in order to keep our bodies in a more balanced, healthy state.

My clients have amazing results, from weight loss, to clearer minds, a strengthened immunity, to an overall healthier feeling of well-being. Food cravings will fall away, when our bodies are satisfied with nutrients.

Book your 30-minute first informational meeting for no charge!

Please contact me for any questions. I would love to spend 30 minutes for no charge to meet you, and find out how I can help you best!

I want to say Thank You to all my clients for their trust in me, their appreciation, and their referrals.

I wish you all a Happy Thanksgiving, with lots of fun and time spend with your family and friends, lots of laughter, and an abundance of healthy, natural, delicious foods to enjoy!

In Health and Happiness,

Silke