Monday, February 01, 2016

Top 10 Inadvertent Gluten Exposures


 Top 10 Inadvertent Gluten Exposures

This list is of foods that newly diagnosed gluten-free folks typically forget have gluten, creating an exposure and reaction.

1. Soy Sauce – Most soy sauce contains wheat, which means any food made with soy sauce is gluten-full, including things like Barbecue and Teriyaki sauce. This is the reason that I don't encourage patients to eat at Chinese restaurants early on while gluten free. Almost all those sauces contain wheat.

2. Soups, Sauces, and Gravy – Most creamy gravies, soups, and sauces have wheat flour as a thickener. Any food made with a prepared soup as an ingredient is likely gluten-full.

3. Oatmeal – Naturally, oatmeal does not contain gluten. The growth rotation of farmers sometimes has oats following wheat in the fields and unless precautions are made, the oats travel in trucks that carry wheat, are processed in mills that also handle wheat, and get contaminated with gluten along the way. Look for certified gluten-free oats.
Newer exposures include the mechanically separated oats included in Cheerios, and other cereal products.

4. Beer – Barley is the reason beer is gluten-full. Some beers also contain wheat.

5. Vegan Meat Replacements are typically made with wheat gluten. Choosing a Vegan gluten-free lifestyle means being very careful of your product choices.

6. Sushi Soy sauce in the dipping sauce is obvious, but much sushi uses some soy sauce in the seasoning of the individual pieces of filling as the rolls are being made. If inexpensive sushi is made from faux crab or fish, that is also gluten-rich.

7. Rice Crispies – Yes there are gluten-free rice crispies, but the ones used to make the pre-made treats or used in bakeries to give a bit of a crunch to cookies or pastry are not that kind of rice crispies.

8. Tortillas – Corn tortillas are naturally gluten-free, but many restaurants use the newer wheat and corn blends or fry their chips in a fryer that is also used for battered items, contaminating the chips with gluten.

9. Chocolates and Candies – Flavorings, rice crispies (puffed rice), and sweeteners can all contain gluten. Also, watch for malt powders.

10. French Fries – Although you would expect French fries to be just potatoes and oil, many have a flour coating to make them crisper or to allow spices to stick. The other concern is the dreaded cross-contaminated fryer, used to fry battered foods as well, leaving tiny bits of wheat dough all over your fries. Make them yourself at home.


Monday, January 25, 2016

Top 10 Gluten-Free Misconceptions in the USA

Gluten-Free living is incredibly complicated, especially when you are listening to outdated, incorrect information about what is safe to eat or not eat.

Over the eight years I’ve been writing about thriving gluten-free, I’ve found some pieces of celiac lore that just won’t die, even once completely disproven.

The reason so many of these urban legends continue to have life is because folks are searching for answers. They understand that they have to avoid wheat, rye, and barley but don’t know the other names that can be on the label instead.

Dr. Google is a lousy diagnostician and historian. Everything on the web lives forever, so if you choose just the right search terms, you will pull information from long before the research was updated.

Now that many people go to communities and groups in social media, the spread of inaccuracies happens in real time as people share what they have heard "somewhere" once again.
Some of the groups have fabulous administrators who vigilantly ferret out those inaccuracies and correct them.  Others don't, and occasionally some will assist in the spread of them.
Be really careful about who's information you are following.

I’ve gathered my list of proven, accurate sources for celiac and gluten-free living to share with you.
When you have a question about an ingredient, search these sites first, then ASK these sites your question if you can’t find the answers. The folks who write these sites go back to the medical literature to find your answer, they don’t have financial ties to labs or drugs, they just want to help.

Monday, January 18, 2016

Early Antibiotic Use Increases Celiac Risk

From the archive files: Research from American Journal of Epidemiology. Jul2014, Vol. 180 Issue 1, p76-85.
Document Type:

July 2014

Association of Maternal Education, Early Infections, and Antibiotic Use With Celiac Disease: A Population-Based Birth Cohort Study in Northeastern Italy.


Babies www.drJeanLayton.com
suggests that having repeated infectious episodes treated with antibiotics under twelve months old provide increased risk for celiac disease.
Having three or more parental-reported infectious episodes, regardless of type of infection, during the first six months of life was associated with a significantly increased risk for later celiac disease, and this remained after adjusting for infant feeding and socioeconomic status (odds ratio [OR] 1.5; 95% confidence interval [CI], 1.1-2.0; P=0.014). The celiac disease risk increased synergistically if, in addition to having several infectious episodes, infants were introduced to dietary gluten in large amounts, compared to small or medium amounts, after breastfeeding was discontinued (OR 5.6; 95% CI, 3.1-10; P<0.001).

Take Home Message:

Prevent infections in newborns
Hesitate to use antibiotics
Introduce gluten in small amounts, preferably while breastfeeding.

Friday, January 15, 2016

Oven Broiled Salmon with Quick Lemon Soy Glaze

Getting dinner on the table some days seems like the most difficult task in the world.
Especially if you work late or have children waiting for your second job of cook to be finished.

I'm so fortunate to live in an area where fabulous wild fish is the norm and not the exception.
One of my patients is a reefnet fisherman and happily lets me know when I can purchase some incredibly fresh salmon.

Lemon Marmalade with Soy Sauce glazed salmon www.drjeanlayton.com

Wednesday, January 13, 2016

Lemon Marmalade Cream Sponge Cake Roll-Gluten Free

There's always a reason for cake.
Tea time, a book group meeting, brunch with your family, heck just because.

But for us gluten free folk, it isn't as easy as stopping at the local bakery to pick up a wonderful treat.

Luckily, this variation of a classic sponge cake bakes up in a short 6 minutes, and you can cool and fill it within 25 minutes.
So the next time a friend calls to say that they are popping by, stir up this quick cake and listen to the ooohs and ahhs.
Lemon Marmalade Sponge Cake Roll www.drjeanlayton.com
Lemon Marmalade filled sponge cake without cream, perfect for the dairy free.

Ready to Roll- Tea Towel with sugar. www.drjeanlayton.com
Sponge Cake just out of the oven, www.drjeanlayton.com
Turning out the Sponge Cake just out of the oven, www.drjeanlayton.com
Turned out Sponge Cake just out of the oven, www.drjeanlayton.com
Turned out Sponge Cake with parchment paper removed  www.drjeanlayton.com
Turned out Sponge Cake sprinkled with confectioners sugar www.drjeanlayton.com