More Research On Gluten Free Diets & Children

Posted by Celiac.com 12/15/2011

Until now, studies have only shown a connection between celiac disease and functional gastrointestinal disorders in adults. No solid information exists regarding children.

Due to the fact that gluten-induced gut inflammation is reversible by dietary manipulation, celiac disease may offer a useful model for examining the role of inflammatory triggers in various functional gastrointestinal disorders.

Gut inflammation is a well-known cause of functional and structural changes in the central nervous system. Researchers suspect that the culprit is an abnormal afferent input from the gut. Psychological factors may play a role in triggering overt symptoms.

A research team recently set out to examine connections between childhood celiac disease and functional gastrointestinal disorder in children meeting Rome III criteria. The team included R. Turco, G. Boccia, E. Miele; E. Giannetti, R. Buonavolontà, P. Quitadamo, R. Auricchio, and A. Staiano.

Their goal was to assess the prevalence of functional gastrointestinal disorders at one year, along with the role of psychological aspects on the development of functional gastrointestinal disorders in celiac disease children.

For the study, the team enrolled a group of 36 boys and 64 girls (Total = 100 children) with celiac disease, and followed them for one year. They also assembled a control group of 56 children, 25 boys and 31 girls.

The team had all children and/or their parents complete validated questionnaires for GI symptoms, depression, and anxiety.  The team then compared GI symptoms at diagnosis and after 1 year of gluten-free diet.

The team was able to follow up on 82 of the patients with celiac disease who followed a gluten-free diet for at least one year. Of those, 23 patients  (28%) met Rome III criteria for functional gastrointestinal disorders compared with 5 of 56 (8.9%) patients from the control group (P = 0.008; χ2 = 6.8; OR: 3.97; 95% CI: 1.40–11.21).

Most of those children who met Rome III criteria for functional gastrointestinal disorders after one year on a gluten-free diet complained of GI symptoms alone; 21 of 52 children (40.3%) overall.

Children with celiac disease with FGDIs showed substantially higher levels of anxiety and depression compared to control subjects, and to celiac disease children without functional gastrointestinal disorders (P = 0.02).

The study shows that children with celiac disease, who follow a gluten-free diet for a year, have much higher rates of functional GI symptoms than do non-celiac control subjects. 

The risk may be due to residual chronic inflammation, and/or to psychological factors, but further study is needed to make that determination.

Source: Alimentary Pharmacology & Therapeutics. 2011;34(7):783-789. 

10 Most Horrifically Unhealthy Cereals 

Opps, its all sugar!

Our fast paced culture has driven consumers to seek convenience over quality in many aspects of life. The food that our children eat should not be subject to the low quality, sugar laden, nutritionally void ingredients found in popular cereals! An article from Mothers Jones via Alternet identifies the 10 most unhealthy cereals based on percent sugar by weight. The findings are:

* Based on percent sugar by weight:

1 Kellogg’s Honey Smacks 55.6%
2 Post Golden Crisp 51.9%
3 Kellogg’s Froot Loops Marshmallow 48.3%
4 Quaker Oats Cap’n Crunch’s OOPS! All Berries 46.9%
5 Quaker Oats Cap’n Crunch Original 44.4%
6 Quaker Oats Oh!s 44.4%
7 Kellogg’s Smorz 43.3%
8 Kellogg’s Apple Jacks 42.9%
9 Quaker Oats Cap’n Crunch’s Crunch Berries 42.3%
10 Kellogg’s Froot Loops Original 41.4

Yes, you read that correctly, 55.6% sugar by weight! Another shocking discovery:

“Eighty-two percent of General Mills children’s cereals don’t meet the federal guidelines”
 – Environmental Working Group
These cereals have become a fixture on the tables of children across the country, with these large corporations continuing to make millions off of low quality products. Combined with aggressive marketing campaigns and the lack of other options, it is no wonder why the obesity epidemic is rampant amongst our children!
Our company HumGrown Products is positioning itself to offer the local community members, and the school children true breakfast alternatives focusing on fresh, quality, local, and organic ingredients!
-Bryan W

The Food Revolution is International! It starts locally…

A presentation by Andreas Eenfeld, MD of Sweden from the Ancestral Health Symposium 2011. Great insight to the current obesity epidemic taking place around the world. visit his website Diet Doctor  for more info.

The quality of your health can be measured by the quality of your food!

HumGrown Products offers organic, local, real food choices! 

A Paleo Thanksgiving – Without breaking the budget

Thanksgiving is a day full of family and friends, great conversation, and gluttonous amounts of food! For those individuals who are gluten free, staring across the dinner table can be a nightmare. No one wants to be rude, but some people can not deny the post thanksgiving hangover from all the sugar and wheat laden holiday food!

Image by SliceofChic via Flickr

Thanks to Erika Schuler, a guest writer for EverydayPaleo.com, for providing a budget friendly Thanksgiving option minus the wheat and sugar! Invite your friends over to share your own Paleo style recipes and share the knowledge and great tasting food.

 

Appetizer

BBQ Bacon Wrapped Persimmons- made by Matthew Schupp

4 fuyu persimmons

8 pieces on bacon

5 skewers sticks

Cut persimmons into 8ths; cut pieces of bacon in half, wrap around persimmon slices and skewer (fit as many as you can on one stick). Put foil down on the BBQ so the bacon grease doesn’t catch on fire (learned that the hard way). Once the bacon is fully cooked take off the BBQ let them cool a little and remove from the sticks and put on your serving platter.

Total cost: $7

Cost per person: $ 0.48

 

Side Dishes

Honey Roasted Sweet Potatoes

1 bag of small yams from Trader Joe’s (about 4 large yams from the grocery store if you don’t have a Trader Joe’s where you live)

2 tbls grassfed butter

1 tbls raw organic honey

1 tbls cinnamon

Pre-heat oven to 350 line a cookie sheet with foil. Peel sweet potatoes and cut into cubes. Toss in melted grassfed butter honey and cinnamon. Spread them out evenly on the lined cookie sheet and roast in the oven for 25 minutes or until golden brown and tender.

Total cost: $5

Cost per person: $0.33

Author/Student Erika Schuler

Turkey

12 lb turkey

Day before brine your turkey in:

2 cup water

2 cups kosher salt,

2 cups good whisky (optional)

¾ cup organic raw honey

Mix all the ingredients together. Make sure your turkey it defrosted and that you remove the giblets and rinse your bird. Put the turkey in a large pot and pour your brine over your turkey. Put a lid on it and keep refrigerated for at least 24 hours. Making sure to take your bird out of the refrigerator at least an hour before the cooking process so it is at room temperature when you cook it the next day.

Prep your turkey:

4 tbls grass fed butter at room temp

3 sprigs of fresh rosemary and Thyme (I personally used dried thyme because I couldn’t find fresh thyme)

Juice from 1 orange

Mix all the ingredients together.

Preheat oven to 400.  Wash and dry the turkey with paper towels.  Place the turkey in your roaster breast side up.  Pull back the skin from the breast and in between the skin and the meat, place the butter, rosemary, thyme and orange juice mixture. Save some of the butter mixture to rub on the top of the bird too. Sprinkle the entire bird with sea salt and pepper.  Cover and roast for 20 minutes.  Lower the heat to 350 and cook for an additional 20 minutes per pound, uncovering the bird for the last 30 minutes to brown the turkey.  Remove and let rest for 20 minutes before carving.  Make sure you use a meat thermometer to ensure that your turkey is done!

Total cost: $16

Cost per-person: $1.07

 For more recipes visit the rest of the EverydayPaleo blog! Happy Holidays!

Ann Cooper- An Inspiration

Chef Ann Cooper

Many incredible individuals have contributed to the ongoing food revolution taking place in our country. People are recognizing the health, environmental, sustainability, and taste benefits of consuming quality, organic, non industrialized food. Pesticides and herbicides dramatically increase the ability to produce higher yields with less loss in the fields, but destroys the health of individuals who consume these poisons. This is most concerning when it comes to the food that our children eat. Ann Cooper has been tackling this problem for years. She is the “Renegade Lunch Lady” currently working around the world informing, cooking, and changing people’s lives!

Take a look at her TED talk from 2007. While slightly dated, the problems that she covers are still prevalent in our society. The struggle to save our health is ongoing, and we hope you join us!

Sunday Volunteering

Members of local businesses HumGrown Products, Humboldt Homemade Food Production, and Evolutionary Health Systems teamed up with other volunteers from Costal Grove Charter School in preparation for the upcoming Medieval Festival of Courage. The Festival takes place October 8th and 9th at Christie’s Pumpkin Patch & Corn Maze in Blue lake of Hwy 299 on Glendale Drive.

Tyler of Evolutionary Health Systems Painting in a perfect Humboldt afternoon

The afternoon will be full of Medieval fun including knights jousting, dancing jesters, royal horses, and delicious food! Everyone needs a giant turkey leg to really set the mood! The Festival will also have demonstrations on a variety of do it yourself skills including juice pressing and  stitching. The fundraiser benefits Coastal Grove Charter school in Arcata and is sure to be a great time! We look forward to seeing you there.

-Bryan W

HumGrown Products

Updates

Great news! HumGrown Products and its partner companies have formed a partnership with the Manila Community Center! We will be working hard to help revitalize the commercial properties of the community center to bring in more businesses and revenue to the local community. Our team is very grateful for the community members support and is working hard get production underway!

Manila Community Center offers a great location for business, recreation, and education. Located in the beautiful beach town of Manila, the location offers a commercial kitchen, office spaces, and rooms for a wide range of local businesses to utilize. With plenty of park room including a basketball courts, tennis courts, disc golf course,  and the ocean just a walk away our team could not be happier with its new partnership!

We thank all of our friends, family, and community members for their support! Sign up for email updates and visit our Facebook to stay informed on our upcoming events including fundraisers, raffles, dances, and plenty of incredible food products coming your way.

 

 

Eat Local Challenge

The North Coast Co-Op is having a challenge that encourages the community to incorporate more local products into their diet. This is a great challenge that leads individuals to become more aware of where their food is coming from. The Eat Local Challenge encourages participants to choose food that is within 250 miles radius of our local area. Luckily for the Northern California Coast residents this radius includes a wide variety of incredible produce and meats. Check out the CO-Op Flyer for more information and details.

It is an incredible feeling being part of a community where you can shake the hand of the farmer that grew your food. Large food industry unfortunately has decided where a majority of our food products will come from. It takes the buying power and interest of the individual consumer to realign the interest of the larger corporations, and the hard work of small businesses to fulfill the niches created by consumers.

We are dedicated to using local ingredients in our products and in our daily meals!

Our company and its members have been eating locally grown produce for years, and are working daily to improve the products offered to consumers. Reduce the distance from the ground to your plate, and reap the rewards of quality and nutrition!