A Protein In The Gut May Explain Why Some Can't Stomach Gluten
Sensitive to Gluten? A Carb in Wheat May Be the Real Culprit
Raising Kids Gluten-Free in an "Eat your Wheaties" Culture
How Sensitive Do We Need to Be to Gluten-Sensitivity?
Diet And Acne: For A Clearer Complexion, Cut The Empty Carbs
Four Foods to Avoid that Promote Inflammation and Can Cause Disease
A Quest For Real Beer, Without The Gluten
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She is passionate about medicine, and believes that the food we eat is an integral part of healing. Dr. Thompson studied cell and molecular biology at The Massachusetts Institute of Technology and UC Santa Cruz. She received her doctorate in naturopathic medicine at National College of Natural Medicine in Portland, Oregon, where she worked her way through school catering and teaching cooking classes. Dr. Thompson specializes in environmental medicine and providing supportive care for cancer patients. 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And that's partly because there's been scant proof of what causes non-celiac gluten sensitivity. As far as diagnosing it goes, there's nothing akin to the \u003ca href=\"https://www.csaceliacs.org/diagnosis_of_celiac_disease_sensitivityspecific.jsp\">gold standard tests\u003c/a> that help diagnose the one percent of the population that has celiac disease.\u003c/p>\n\u003cp>But those who shun gluten (and don't have celiac disease) may not be food faddists after all. Researchers are finally homing in on markers for gluten sensitivity in the body. A study from \u003ca href=\"http://www.romecriteria.org/about/barbara.cfm\">Giovanni Barbara\u003c/a> and his team at the University of Bologna, Italy, suggests that gluten sensitive individuals may harbor high levels of a molecule called zonulin that is linked to inflammation.\u003c/p>\n\u003cp>Levels of zonulin in the blood have already shown to be high in celiacs. In Barbara's study, levels in gluten-sensitive individuals almost matched those of celiacs. Though the results are preliminary, they point in a hopeful direction for future tests to help diagnose this controversial condition.\u003c/p>\n\u003cp>About 6 percent of the global population may be sensitive to gluten, according to \u003ca href=\"http://www.massgeneral.org/doctors/doctor.aspx?id=19184\">gastroenterologist Alessio Fasano\u003c/a> of Massachusetts General Hospital in Boston. Symptoms can be similar to irritable bowel syndrome, with abdominal pain, bloating, alternating diarrhea or constipation. And there can be other symptoms, including \"brain fog,\" headache, fatigue, joint and muscle pain.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Enter zonulin, stage left. Zonulin is an inflammatory protein first discovered by Fasano and his team in 2000. It helps regulate leakiness in the gut by opening and closing the spaces or \"junctions\" between cells in the lining of the digestive tract. Zonulin is triggered by harmful bacteria, and offers important protection to the body: If you accidentally eat a food contaminated with salmonella, you rely on zonulin to help trigger diarrhea and flush out the bugs.\u003c/p>\n\u003cp>Once the pathogen is gone, zonulin levels drop and the junctions close. \u003cbr> So what does it have to do with gluten? It turns out that gluten is a strong trigger of zonulin in some individuals. \"No human being completely digests gluten,\" says Fasano. \"And in a small percentage of us, that undigested gluten triggers the release of zonulin,\" leading to high levels of it.\u003c/p>\n\u003cp>To test the theory, Giovanni Barbara and a team of researchers at the University of Bologna measured blood levels of zonulin in four groups of individuals: those with celiac disease, those with irritable bowel syndrome marked by diarrhea, those with self-diagnosed gluten sensitivity and healthy volunteers. Both celiacs and gluten sensitives turned up with remarkably high levels of zonulin in their blood. Those with IBS had elevated levels but less than half of celiacs or gluten sensitive individuals. Healthy volunteers had negligible blood levels of zonulin.\u003c/p>\n\u003cp>The results were presented in October as an abstract at the \u003ca href=\"https://www.ueg.eu/week/\">23rd United European Gastroenterology Week\u003c/a> in Barcelona, Spain. \"I was very surprised, but not only by the zonulin levels,\" says Barbara. \"In our study, gluten-sensitive individuals who responded to a gluten-free diet had a genetic predisposition to celiac disease. They had no evidence of celiac, but they did have the vulnerable genes that put a person at risk of celiac.\"\u003c/p>\n\u003cp>Despite having found two potential biomarkers, Barbara cautions that it's far too soon to recommend any kind of clinical testing. \"We need more research to determine the clinical usefulness of these markers .... Other laboratories need to reproduce our data, and we need to repeat our own experiment with gluten sensitive patients who have been identified by strict criteria in double blind studies.\" Barbara adds that his center only sees the most severe patients who been unsuccessful finding treatment elsewhere, which may have influenced the results.\u003c/p>\n\u003cp>Fasano, who was not involved in Barbara's study, says the discovery of zonulin is part of a larger evolving picture. \"This molecule is extremely important in a lot of illness, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3384703/\">from Type 1 diabetes to other autoimmune diseases\u003c/a>. Many illnesses link back to loss of barrier function in the gut.\" Soon, a trial will begin to test whether it's possible to shut down zonulin production in the gut for a few hours.\u003c/p>\n\u003cp>\"It would be really great,\" says Fasano, \"if we had a safe medication that could keep this molecule at bay and offer help for celiac disease, gluten sensitivity, and perhaps other conditions.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in\u003c/em> Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today \u003cem>and\u003c/em> The New York Times.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Some people who don't have celiac disease say they feel better on a gluten-free diet. Researchers have long been puzzled as to why. A study suggests it could be because of a protein called zonulin.","status":"publish","parent":0,"modified":1449711418,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":790},"headData":{"title":"A Protein In The Gut May Explain Why Some Can't Stomach Gluten | KQED","description":"Some people who don't have celiac disease say they feel better on a gluten-free diet. Researchers have long been puzzled as to why. A study suggests it could be because of a protein called zonulin.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"104534 http://ww2.kqed.org/bayareabites/?p=104534","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/09/a-protein-in-the-gut-may-explain-why-some-cant-stomach-gluten/","disqusTitle":"A Protein In The Gut May Explain Why Some Can't Stomach Gluten","nprByline":"Jill Neimark, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"JPM/Getty Images","nprStoryId":"459061317","nprApiLink":"http://api.npr.org/query?id=459061317&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/12/09/459061317/a-protein-in-the-gut-may-explain-why-some-cant-stomach-gluten?ft=nprml&f=459061317","nprRetrievedStory":"1","nprPubDate":"Wed, 09 Dec 2015 18:01:00 -0500","nprStoryDate":"Wed, 09 Dec 2015 17:49:00 -0500","nprLastModifiedDate":"Wed, 09 Dec 2015 18:01:12 -0500","path":"/bayareabites/104534/a-protein-in-the-gut-may-explain-why-some-cant-stomach-gluten","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you've found that you are sensitive to gluten — the stretchy protein that makes wheat bread fluffy and pie crusts crisp – perhaps you've had to bear the brunt of the gluten-free backlash.\u003c/p>\n\u003cp>Some 47 percent of American consumers say the gluten-free diet is a fad, according to \u003ca href=\"http://store.mintel.com/gluten-free-foods-us-october-2015?utm_campaign=6525003_US%20-%20Gluten-free%20Foods&utm_medium=email&utm_source=dotm&dm_i=2174,3VUQ3,K19F85,E06AH,1\">Mintel research\u003c/a>. And that's partly because there's been scant proof of what causes non-celiac gluten sensitivity. As far as diagnosing it goes, there's nothing akin to the \u003ca href=\"https://www.csaceliacs.org/diagnosis_of_celiac_disease_sensitivityspecific.jsp\">gold standard tests\u003c/a> that help diagnose the one percent of the population that has celiac disease.\u003c/p>\n\u003cp>But those who shun gluten (and don't have celiac disease) may not be food faddists after all. Researchers are finally homing in on markers for gluten sensitivity in the body. A study from \u003ca href=\"http://www.romecriteria.org/about/barbara.cfm\">Giovanni Barbara\u003c/a> and his team at the University of Bologna, Italy, suggests that gluten sensitive individuals may harbor high levels of a molecule called zonulin that is linked to inflammation.\u003c/p>\n\u003cp>Levels of zonulin in the blood have already shown to be high in celiacs. In Barbara's study, levels in gluten-sensitive individuals almost matched those of celiacs. Though the results are preliminary, they point in a hopeful direction for future tests to help diagnose this controversial condition.\u003c/p>\n\u003cp>About 6 percent of the global population may be sensitive to gluten, according to \u003ca href=\"http://www.massgeneral.org/doctors/doctor.aspx?id=19184\">gastroenterologist Alessio Fasano\u003c/a> of Massachusetts General Hospital in Boston. Symptoms can be similar to irritable bowel syndrome, with abdominal pain, bloating, alternating diarrhea or constipation. And there can be other symptoms, including \"brain fog,\" headache, fatigue, joint and muscle pain.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Enter zonulin, stage left. Zonulin is an inflammatory protein first discovered by Fasano and his team in 2000. It helps regulate leakiness in the gut by opening and closing the spaces or \"junctions\" between cells in the lining of the digestive tract. Zonulin is triggered by harmful bacteria, and offers important protection to the body: If you accidentally eat a food contaminated with salmonella, you rely on zonulin to help trigger diarrhea and flush out the bugs.\u003c/p>\n\u003cp>Once the pathogen is gone, zonulin levels drop and the junctions close. \u003cbr> So what does it have to do with gluten? It turns out that gluten is a strong trigger of zonulin in some individuals. \"No human being completely digests gluten,\" says Fasano. \"And in a small percentage of us, that undigested gluten triggers the release of zonulin,\" leading to high levels of it.\u003c/p>\n\u003cp>To test the theory, Giovanni Barbara and a team of researchers at the University of Bologna measured blood levels of zonulin in four groups of individuals: those with celiac disease, those with irritable bowel syndrome marked by diarrhea, those with self-diagnosed gluten sensitivity and healthy volunteers. Both celiacs and gluten sensitives turned up with remarkably high levels of zonulin in their blood. Those with IBS had elevated levels but less than half of celiacs or gluten sensitive individuals. Healthy volunteers had negligible blood levels of zonulin.\u003c/p>\n\u003cp>The results were presented in October as an abstract at the \u003ca href=\"https://www.ueg.eu/week/\">23rd United European Gastroenterology Week\u003c/a> in Barcelona, Spain. \"I was very surprised, but not only by the zonulin levels,\" says Barbara. \"In our study, gluten-sensitive individuals who responded to a gluten-free diet had a genetic predisposition to celiac disease. They had no evidence of celiac, but they did have the vulnerable genes that put a person at risk of celiac.\"\u003c/p>\n\u003cp>Despite having found two potential biomarkers, Barbara cautions that it's far too soon to recommend any kind of clinical testing. \"We need more research to determine the clinical usefulness of these markers .... Other laboratories need to reproduce our data, and we need to repeat our own experiment with gluten sensitive patients who have been identified by strict criteria in double blind studies.\" Barbara adds that his center only sees the most severe patients who been unsuccessful finding treatment elsewhere, which may have influenced the results.\u003c/p>\n\u003cp>Fasano, who was not involved in Barbara's study, says the discovery of zonulin is part of a larger evolving picture. \"This molecule is extremely important in a lot of illness, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3384703/\">from Type 1 diabetes to other autoimmune diseases\u003c/a>. Many illnesses link back to loss of barrier function in the gut.\" Soon, a trial will begin to test whether it's possible to shut down zonulin production in the gut for a few hours.\u003c/p>\n\u003cp>\"It would be really great,\" says Fasano, \"if we had a safe medication that could keep this molecule at bay and offer help for celiac disease, gluten sensitivity, and perhaps other conditions.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in\u003c/em> Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today \u003cem>and\u003c/em> The New York Times.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104534/a-protein-in-the-gut-may-explain-why-some-cant-stomach-gluten","authors":["byline_bayareabites_104534"],"categories":["bayareabites_1245"],"tags":["bayareabites_11132","bayareabites_12574","bayareabites_138","bayareabites_15132"],"featImg":"bayareabites_104535","label":"bayareabites"},"bayareabites_82417":{"type":"posts","id":"bayareabites_82417","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82417","score":null,"sort":[1400794252000]},"guestAuthors":[],"slug":"sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit","title":"Sensitive to Gluten? A Carb in Wheat May Be the Real Culprit","publishDate":1400794252,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_82419\" class=\"wp-caption aligncenter\" style=\"max-width: 906px\">\u003ca href=\"https://www.flickr.com/photos/camsinlux/14038215765\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gluten-free-c724ce58600089892c022f5aaa5ccb25152fafd9.jpg\" alt=\"Sales of gluten-free foods reached $10.5 billion in 2013. But scientists say a lot of our new-found fear of gluten is probably misplaced. Photo: Cams/Flickr\" width=\"906\" height=\"679\" class=\"size-full wp-image-82419\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sales of gluten-free foods reached $10.5 billion in 2013. But scientists say a lot of our new-found fear of gluten is probably misplaced. Photo: Cams/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/22/314287321/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit\" target=\"_blank\">The Salt at NPR Food \u003c/a>(5/22/2014)\u003c/p>\n\u003cp>As late-night host Jimmy Kimmel so cleverly captured in a \u003ca href=\"https://www.youtube.com/watch?v=AdJFE1sp4Fw\">recent segment, \u003c/a>some people on the gluten-free bandwagon don't know much about gluten, or why, precisely, they should avoid it. (For the record, gluten is a protein found in some cereal grains, including wheat and rye.)\u003c/p>\n\u003cp>Uncertainty about the effects of gluten on people who don't have \u003ca href=\"http://celiac.org/celiac-disease/what-is-celiac-disease/\">celiac disease,\u003c/a> a serious autoimmune disease, but who identify as \"gluten sensitive\" or \"gluten intolerant\" is rampant among doctors, too. As more and more patients experiment on their own with a gluten-free diet, researchers are struggling to keep up with just how and why cutting out the gluten may be helping or hurting them.\u003c/p>\n\u003cp>But the gastroenterologists around the world who've been trying understand the gluten puzzle say they're increasingly convinced of two key things: One is that the number of people who are truly non-celiac gluten sensitive is probably very small. Second, they say that the people who claim to feel better on a gluten-free diet are more likely sensitive to a specific kind of carbohydrate in the wheat — not the gluten protein.\u003c/p>\n\u003cp>That carbohydrate, called \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/15877886\">fructan\u003c/a>, is a member of a group of carbs gastroenterologists say is irritating the guts of a lot of people, causing gas, diarrhea, distension and other uncomfortable symptoms. Altogether, these carbs are called fermentable oligo-di-monosaccharides and polyols, or as the ungainly acronym, FODMAPs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're someone with a sensitive tummy and you've never heard of FODMAPs, listen up. In addition to fructan in wheat (and garlic and artichokes), FODMAPs include fructose (found in some fruit), lactose (found in some dairy products) and galactans (found in some legumes).\u003c/p>\n\u003cp>While most people can digest FODMAPs no problem, for many with chronic gut disorders like irritable bowel syndrome, they're poorly absorbed by the small intestine and then fermented by bacteria to produce gas, which leads to those unpleasant symptoms. IBS affects up to 20 percent of Americans.\u003c/p>\n\u003cp>After a team of scientists at Monash University in Australia lead by Peter Gibson and Susan Shepherd linked FODMAPs to IBS in 1999, they designed the \u003ca href=\"http://www.med.monash.edu/cecs/gastro/fodmap/\">low FODMAP diet\u003c/a>. According to \u003ca href=\"http://www.uofmhealth.org/profile/731/william-d-chey-md\">William Chey\u003c/a>, a gastroenterology and professor of medicine at the University of Michigan, the diet has been swiftly embraced by doctors and dieticians as a treatment for IBS that's as effective as the drugs on the market. (In most trials, 70 percent of patients see improvement in their IBS symptoms when they go on the low FODMAP diet.)\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Yet the gluten-free diet is still way more popular and well-known than the low FODMAP diet. And that's led researchers to want to try and separate the effects of the gluten protein from the FODMAPs in foods like wheat where they're both found.\u003c/p>\n\u003cp>Back around 2010, \u003ca href=\"https://www.linkedin.com/pub/jessica-biesiekierski/30/617/78b\">Jessica Biesiekierski\u003c/a>, who's now a post-doctoral research fellow at the Translational Research Center for Gastrointestinal Disorders in Belgium, heard that a lot of people with IBS in Melbourne, Australia were claiming to experience benefits from the gluten-free diet. That gave her the idea to do a trial to test gluten sensitivity in these people who didn't have celiac disease while she was a grad student at Monash.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21224837\">study\u003c/a> published in 2011, Biesiekierski and a team of researchers at Monash (who were also involved with the FODMAP research) showed evidence of the existence of non-celiac gluten sensitivity in a randomized controlled trial of 34 people, some of whom got gluten and some of whom got placebo.\u003c/p>\n\u003cp>\"Everybody was jumping up and down since that was the first study to show gluten could induce symptoms in patients that did not have celiac disease,\" Biesiekierski tells The Salt. It also helped fuel the explosion of gluten-free food: The number of people with celiac disease is small — less than one percent of the population — but suddenly it seemed possible that a lot more people were sensitive to gluten and should avoid it.\u003c/p>\n\u003cp>Given the response to the study, the team decided to try to reproduce their results. This time, 37 subjects with non-celiac gluten sensitivity and IBS were randomly assigned to groups given a two-week diet of reduced FODMAPs, and were then placed on high-gluten, low-gluten or control diets for one week.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.gastrojournal.org/article/S0016-5085%2813%2900702-6/abstract?cc=y?cc=y\">results\u003c/a>, published in 2013 in the journal \u003cem>Gastroenterology, \u003c/em>were intriguing. Only 8 percent of the participants had gluten-specific effects from the gluten diets, while all participants has significantly improved symptoms on the low FODMAP diet. The researchers concluded that gluten had no specific or dose-dependent effects on patients who claimed to be gluten sensitive but were not diagnosed with celiac disase.\u003c/p>\n\u003cp>\"We believe non-celiac gluten sensitivity probably does exist, but it's not very common and we have a lot more to do until we fully understand [gluten],\" Biesiekierski says.\u003c/p>\n\u003cp>And, Biesiekierski says, for the majority of the people with IBS, FODMAPs like fructan are more likely to be the trigger than gluten. \"That means we really have to understand the differences between gluten sources and FODMAP sources,\" she says, to help people figure out what's upsetting their tummies and how to avoid the triggers.\u003c/p>\n\u003cp>What's more, in a \u003ca href=\"http://ncp.sagepub.com/content/early/2014/04/15/0884533614529163\">survey\u003c/a> published in April, Biesiekierski found that some people who put themselves on gluten-free diet still had some symptoms, which suggests they could be sensitive to FODMAPs other than the ones in wheat.\u003c/p>\n\u003cp>Chey, the gastroenterologist at the University of Michigan, agrees that fructans in wheat are more likely to be triggering IBS in most patients than the gluten. \"But we still need to understand which symptoms are related to gluten, and [which] ones related to fructans,\" he says.\u003c/p>\n\u003cp>And it's exceedingly difficult for scientists to answer these questions.\u003c/p>\n\u003cp>\"It's really hard to design and execute studies that really separate out constituent effects of food,\" says Chey. \"We've still got a long ways to go.\"\u003c/p>\n\u003cp>Regardless, Chey says, \"a number of people, including me, now feel that non-celiac gluten sensitivity is a misnomer. We should be saying wheat intolerance.\"\u003c/p>\n\u003cp>Another critical determinant of gut health scientists are scrambling to understand is the community of microbes in the digestive tract, as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/28/306544406/got-gas-it-could-mean-you-ve-got-healthy-gut-microbes\">reported\u003c/a>. Chey notes that what you eat influences your microbiome and your microbiome influences how your ferment carbs like FODMAPs that reach your colon.\u003c/p>\n\u003cp>While many people claim to feel better when they cut out the gluten, there's also a question as to how many of them are experiencing the \u003ca href=\"http://www.nytimes.com/2012/08/12/opinion/sunday/beware-the-nocebo-effect.html?_r=1&\">nocebo effect\u003c/a> — when believing that something makes you sick causes it to do so.\u003c/p>\n\u003cp>Despite the confusion — or perhaps because of it\u003cstrong> — \u003c/strong>gluten-free food is spreading through the market like wildfire. According to Mintel, a market research company, sales of gluten-free products reached about $10.5 billion in 2013. And the company expects them to rise to $15 billion annually by 2016. The gluten-free diet isn't just trendy in the U.S. It's also taking off in Europe and Australia. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Many people who don't have celiac disease claim they feel better on a gluten-free diet. But scientists say some gut troubles may come from eating fructans and other FODMAP carbs rather than gluten.","status":"publish","parent":0,"modified":1400794252,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1234},"headData":{"title":"Sensitive to Gluten? A Carb in Wheat May Be the Real Culprit | KQED","description":"Many people who don't have celiac disease claim they feel better on a gluten-free diet. But scientists say some gut troubles may come from eating fructans and other FODMAP carbs rather than gluten.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"82417 http://blogs.kqed.org/bayareabites/?p=82417","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/22/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit/","disqusTitle":"Sensitive to Gluten? A Carb in Wheat May Be the Real Culprit","nprByline":"Eliza Barclay","nprStoryId":"314287321","nprApiLink":"http://api.npr.org/query?id=314287321&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/05/22/314287321/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit?ft=3&f=314287321","nprRetrievedStory":"1","nprPubDate":"Thu, 22 May 2014 16:36:00 -0400","nprStoryDate":"Thu, 22 May 2014 15:55:00 -0400","nprLastModifiedDate":"Thu, 22 May 2014 16:36:39 -0400","path":"/bayareabites/82417/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82419\" class=\"wp-caption aligncenter\" style=\"max-width: 906px\">\u003ca href=\"https://www.flickr.com/photos/camsinlux/14038215765\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gluten-free-c724ce58600089892c022f5aaa5ccb25152fafd9.jpg\" alt=\"Sales of gluten-free foods reached $10.5 billion in 2013. But scientists say a lot of our new-found fear of gluten is probably misplaced. Photo: Cams/Flickr\" width=\"906\" height=\"679\" class=\"size-full wp-image-82419\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sales of gluten-free foods reached $10.5 billion in 2013. But scientists say a lot of our new-found fear of gluten is probably misplaced. Photo: Cams/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/22/314287321/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit\" target=\"_blank\">The Salt at NPR Food \u003c/a>(5/22/2014)\u003c/p>\n\u003cp>As late-night host Jimmy Kimmel so cleverly captured in a \u003ca href=\"https://www.youtube.com/watch?v=AdJFE1sp4Fw\">recent segment, \u003c/a>some people on the gluten-free bandwagon don't know much about gluten, or why, precisely, they should avoid it. (For the record, gluten is a protein found in some cereal grains, including wheat and rye.)\u003c/p>\n\u003cp>Uncertainty about the effects of gluten on people who don't have \u003ca href=\"http://celiac.org/celiac-disease/what-is-celiac-disease/\">celiac disease,\u003c/a> a serious autoimmune disease, but who identify as \"gluten sensitive\" or \"gluten intolerant\" is rampant among doctors, too. As more and more patients experiment on their own with a gluten-free diet, researchers are struggling to keep up with just how and why cutting out the gluten may be helping or hurting them.\u003c/p>\n\u003cp>But the gastroenterologists around the world who've been trying understand the gluten puzzle say they're increasingly convinced of two key things: One is that the number of people who are truly non-celiac gluten sensitive is probably very small. Second, they say that the people who claim to feel better on a gluten-free diet are more likely sensitive to a specific kind of carbohydrate in the wheat — not the gluten protein.\u003c/p>\n\u003cp>That carbohydrate, called \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/15877886\">fructan\u003c/a>, is a member of a group of carbs gastroenterologists say is irritating the guts of a lot of people, causing gas, diarrhea, distension and other uncomfortable symptoms. Altogether, these carbs are called fermentable oligo-di-monosaccharides and polyols, or as the ungainly acronym, FODMAPs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're someone with a sensitive tummy and you've never heard of FODMAPs, listen up. In addition to fructan in wheat (and garlic and artichokes), FODMAPs include fructose (found in some fruit), lactose (found in some dairy products) and galactans (found in some legumes).\u003c/p>\n\u003cp>While most people can digest FODMAPs no problem, for many with chronic gut disorders like irritable bowel syndrome, they're poorly absorbed by the small intestine and then fermented by bacteria to produce gas, which leads to those unpleasant symptoms. IBS affects up to 20 percent of Americans.\u003c/p>\n\u003cp>After a team of scientists at Monash University in Australia lead by Peter Gibson and Susan Shepherd linked FODMAPs to IBS in 1999, they designed the \u003ca href=\"http://www.med.monash.edu/cecs/gastro/fodmap/\">low FODMAP diet\u003c/a>. According to \u003ca href=\"http://www.uofmhealth.org/profile/731/william-d-chey-md\">William Chey\u003c/a>, a gastroenterology and professor of medicine at the University of Michigan, the diet has been swiftly embraced by doctors and dieticians as a treatment for IBS that's as effective as the drugs on the market. (In most trials, 70 percent of patients see improvement in their IBS symptoms when they go on the low FODMAP diet.)\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Yet the gluten-free diet is still way more popular and well-known than the low FODMAP diet. And that's led researchers to want to try and separate the effects of the gluten protein from the FODMAPs in foods like wheat where they're both found.\u003c/p>\n\u003cp>Back around 2010, \u003ca href=\"https://www.linkedin.com/pub/jessica-biesiekierski/30/617/78b\">Jessica Biesiekierski\u003c/a>, who's now a post-doctoral research fellow at the Translational Research Center for Gastrointestinal Disorders in Belgium, heard that a lot of people with IBS in Melbourne, Australia were claiming to experience benefits from the gluten-free diet. That gave her the idea to do a trial to test gluten sensitivity in these people who didn't have celiac disease while she was a grad student at Monash.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21224837\">study\u003c/a> published in 2011, Biesiekierski and a team of researchers at Monash (who were also involved with the FODMAP research) showed evidence of the existence of non-celiac gluten sensitivity in a randomized controlled trial of 34 people, some of whom got gluten and some of whom got placebo.\u003c/p>\n\u003cp>\"Everybody was jumping up and down since that was the first study to show gluten could induce symptoms in patients that did not have celiac disease,\" Biesiekierski tells The Salt. It also helped fuel the explosion of gluten-free food: The number of people with celiac disease is small — less than one percent of the population — but suddenly it seemed possible that a lot more people were sensitive to gluten and should avoid it.\u003c/p>\n\u003cp>Given the response to the study, the team decided to try to reproduce their results. This time, 37 subjects with non-celiac gluten sensitivity and IBS were randomly assigned to groups given a two-week diet of reduced FODMAPs, and were then placed on high-gluten, low-gluten or control diets for one week.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.gastrojournal.org/article/S0016-5085%2813%2900702-6/abstract?cc=y?cc=y\">results\u003c/a>, published in 2013 in the journal \u003cem>Gastroenterology, \u003c/em>were intriguing. Only 8 percent of the participants had gluten-specific effects from the gluten diets, while all participants has significantly improved symptoms on the low FODMAP diet. The researchers concluded that gluten had no specific or dose-dependent effects on patients who claimed to be gluten sensitive but were not diagnosed with celiac disase.\u003c/p>\n\u003cp>\"We believe non-celiac gluten sensitivity probably does exist, but it's not very common and we have a lot more to do until we fully understand [gluten],\" Biesiekierski says.\u003c/p>\n\u003cp>And, Biesiekierski says, for the majority of the people with IBS, FODMAPs like fructan are more likely to be the trigger than gluten. \"That means we really have to understand the differences between gluten sources and FODMAP sources,\" she says, to help people figure out what's upsetting their tummies and how to avoid the triggers.\u003c/p>\n\u003cp>What's more, in a \u003ca href=\"http://ncp.sagepub.com/content/early/2014/04/15/0884533614529163\">survey\u003c/a> published in April, Biesiekierski found that some people who put themselves on gluten-free diet still had some symptoms, which suggests they could be sensitive to FODMAPs other than the ones in wheat.\u003c/p>\n\u003cp>Chey, the gastroenterologist at the University of Michigan, agrees that fructans in wheat are more likely to be triggering IBS in most patients than the gluten. \"But we still need to understand which symptoms are related to gluten, and [which] ones related to fructans,\" he says.\u003c/p>\n\u003cp>And it's exceedingly difficult for scientists to answer these questions.\u003c/p>\n\u003cp>\"It's really hard to design and execute studies that really separate out constituent effects of food,\" says Chey. \"We've still got a long ways to go.\"\u003c/p>\n\u003cp>Regardless, Chey says, \"a number of people, including me, now feel that non-celiac gluten sensitivity is a misnomer. We should be saying wheat intolerance.\"\u003c/p>\n\u003cp>Another critical determinant of gut health scientists are scrambling to understand is the community of microbes in the digestive tract, as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/28/306544406/got-gas-it-could-mean-you-ve-got-healthy-gut-microbes\">reported\u003c/a>. Chey notes that what you eat influences your microbiome and your microbiome influences how your ferment carbs like FODMAPs that reach your colon.\u003c/p>\n\u003cp>While many people claim to feel better when they cut out the gluten, there's also a question as to how many of them are experiencing the \u003ca href=\"http://www.nytimes.com/2012/08/12/opinion/sunday/beware-the-nocebo-effect.html?_r=1&\">nocebo effect\u003c/a> — when believing that something makes you sick causes it to do so.\u003c/p>\n\u003cp>Despite the confusion — or perhaps because of it\u003cstrong> — \u003c/strong>gluten-free food is spreading through the market like wildfire. According to Mintel, a market research company, sales of gluten-free products reached about $10.5 billion in 2013. And the company expects them to rise to $15 billion annually by 2016. The gluten-free diet isn't just trendy in the U.S. It's also taking off in Europe and Australia. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82417/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit","authors":["byline_bayareabites_82417"],"categories":["bayareabites_1516","bayareabites_1962","bayareabites_4084","bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_13401","bayareabites_11132","bayareabites_12574","bayareabites_12460","bayareabites_138","bayareabites_13400","bayareabites_11567"],"featImg":"bayareabites_82418","label":"bayareabites"},"bayareabites_72285":{"type":"posts","id":"bayareabites_72285","meta":{"index":"posts_1591205157","site":"bayareabites","id":"72285","score":null,"sort":[1382370126000]},"guestAuthors":[],"slug":"raising-kids-gluten-free-in-an-eat-your-wheaties-culture","title":"Raising Kids Gluten-Free in an \"Eat your Wheaties\" Culture","publishDate":1382370126,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_72289\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kids-pancakes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kids-pancakes1000.jpg\" alt=\"Children eating a gluten-free pancake breakfast. Photo: Dara Thompson\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72289\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Children eating a gluten-free pancake breakfast. Photo: Dara Thompson\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>In a culture where we have been told for decades to “eat your Wheaties” raising children gluten-free requires a new paradigm.\u003c/strong>\u003c/p>\n\u003cp>Wheat is one of our staple food crops and for many years whole wheat was synonymous with health food. These days, however, it is out of favor. A growing body of evidence suggests wheat and specifically gluten, the major protein of wheat, can be damaging to some people’s health. Conditions such as celiac disease, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23937528\">non-celiac gluten sensitivity\u003c/a> (NCGS) and wheat allergy are becoming increasingly common. These conditions affect adults and children alike, but for children the transition to a gluten-free diet can be especially challenging. \u003c/p>\n\u003cp>Many children seem to live on pasta and bread. Parents may be afraid that without these favorite foods their kids will go hungry. Social gatherings and holidays are especially awkward and having to refuse or substitute food at birthday parties is a constant chore. Luckily resources are available and with increased public awareness, nourishing our children regardless of their dietary restrictions is getting easier. (\u003cem>See our list of resources for gluten-free kids below.\u003c/em>)\u003c/p>\n\u003cfigure id=\"attachment_72290\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Sergio-Headshot1000-photoAlselino-Feliciano-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Sergio-Headshot1000-photoAlselino-Feliciano--290x193.jpg\" alt=\"Dr. Sergio Azzolino. Photo: Alselino Feliciano\" width=\"290\" height=\"193\" class=\"size-medium wp-image-72290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Sergio Azzolino. Photo: Alselino Feliciano\u003c/figcaption>\u003c/figure>\n\u003cp>To find out more about the benefits of gluten-free diets for kids I spoke with my colleague \u003ca href=\"http://www.azzolino.com/staff.html#sergio\">Dr. Sergio Azzolino\u003c/a>, executive director of \u003ca href=\"http://www.brainbalancecenters.com/\">Brain Balance Achievement Centers of San Francisco\u003c/a>, a center dedicated to helping children with developmental and neurobehavioral disorders. Optimal nutrition is a cornerstone of the program and gluten-free diets are often used.\u003c/p>\n\u003cp> (\u003cem>Note: the following interview has been edited for length and clarity\u003c/em>) \u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What sort of changes do you see in children who go on a gluten-free diet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> I see very similar changes to what I see in adults. Most of the world is looking at the effects of gluten on the gastrointestinal system. But those of us who have been gluten free talk about our minds being clearer, having more energy and things of that nature. With children we see more clarity, better focus, and an overall reduction in negative behaviors. \u003c/p>\n\u003cp>\u003cstrong>Do you think it is important for children to eat a gluten-free diet even if they don’t have celiac disease?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> I think there is some danger in everyone jumping on the gluten-free bandwagon without adequate testing. But I do think, especially in San Francisco with the lack of vitamin D and all of the immunological challenges and toxicity, that there is too much gluten in children’s diets. When we work with autistic children at Brain Balance its usually not gluten that is causing their autism. These children have neurophysiologic delays that affect the immune system and that in turn weakens the gut barrier. With a faulty gut barrier system they become intolerant to many foods, similar to an adult who becomes chemically sensitive. There are a lot of people with gluten sensitivity who do not have celiac, so I’m a big fan of \u003ca href=\"http://www.cyrexlabs.com/\">Cyrex labs\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>So you think the Cyrex labs testing helps in diagnosing gluten sensitivity that wouldn’t be picked up on a normal celiac panel?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> Yes, I’ve seen hundreds of tests where people’s sensitivities have been missed because they weren’t reacting against the specific alpha gliadin-33 protein that is commonly screened in celiac profiles. Cyrex labs tests 24 different markers and when we run the panel we see that people who tested negative for celiac are negative for that specific marker, but they have positive antibodies for one of the other proteins in gluten. Another important test is the cross-reactive foods panel. This test looks for reactivity to foods with very similar proteins to those found in gluten, so they practice molecular mimicry. A lot of people think that they are practicing a gluten-free lifestyle but they are sensitive to one of these cross-reactive foods. \u003c/p>\n\u003cp>\u003cstrong>Is there any practical advice that you would give to parents who are trying to raise their kids without gluten?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> Absolutely, it's something I have a lot of experience with. My kids have been gluten-free for the past 5 years. Many parents will feel overwhelmed; that it is impossible. I tell them to start by purging their kitchen and laying all of the foods with gluten out on the counter. Once you look at it you realize that most of it is food that you shouldn’t be eating anyway, at least it shouldn’t be the mainstay of your diet. Food should come from your fridge or your fruit basket. I’m not one who advocates going gluten-free and replacing all of the doughnuts in your house with gluten-free doughnuts. However, if you need to do that as a special treat there are plenty of options. I regularly shop at Costco, Real Foods, Safeway, \u003ca href=\"http://www.traderjoes.com/pdf/lists/list-no-gluten.pdf\">Trader Joes\u003c/a> and Whole Foods. I am able to find gluten-free cereals, pasta, bread; there are lots of healthy alternatives for my kids. Then it becomes very easy for the children because it really comes down to what they are used to. \u003c/p>\n\u003cp>I’m also a strong advocate of having the whole family tested if you find that one child is gluten intolerant. They all have similar genes and there is a strong chance the other family members are reactive even if they aren’t showing obvious symptoms. Because we know the long-term health implications of untreated gluten intolerance, there is such a benefit to treating it at an early age. \u003c/p>\n\u003cp>It is clear that the healthiest diet for children and adults is one that is based on whole unprocessed foods. But it is also important to balance optimal nutrition with the need to socialize and have fun.\u003c/p>\n\u003ch3>For those times when a gluten-free child needs his or her favorite comfort food, some resources are listed below:\u003c/h3>\n\u003cp>(\u003cem>Please note: Some of the products listed below are not manufactured in certified gluten-free facilities\u003c/em>).\u003c/p>\n\u003ch3>Birthday cakes, cookies and cupcakes\u003c/h3>\n\u003cul>\n\u003cstrong>For prepared pastries try these local bakeries:\u003c/strong>\n\u003cli>\u003ca href=\"http://flourchylde.com/\">Flour Chylde Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mariposabaking.com/\">Mariposa Baking Co.\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourcraftbakery.com/\">Flour Craft Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.karascupcakes.com/\">Kara’s Cupcakes\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.migletsgf.com/\">Midglet’s gluten-free\u003c/a>\u003c/li>\n\u003cli>or buy ready-made products and baking mixes from \u003ca href=\"http://pamelasproducts.com/\">Pamela’s gluten-free foods\u003c/a> at your local market.\u003c/li>\n\u003c/ul>\n\u003ch3>Pizza\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/06/the-best-bay-area-gluten-free-pizzas/\">Many pizzerias in the Bay Area\u003c/a> are now offering gluten-free crust as an option. Be sure to ask at your favorite local pizza place.\u003c/p>\n\u003cul>\n\u003cstrong>For frozen pizza try:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.amys.com/products/product-detail/gluten-free/000100\">Amy’s\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.glutino.com/products/pizzas/\">Glutino\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://udisglutenfree.com/product-category/pizza-crust/\">Udi’s\u003c/a>\u003c/li>\n\u003cli>or do it yourself with \u003ca href=\"http://www.mariposabaking.com/products/pizza-crust\">Mariposa baking company’s premade crusts\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>Cereal\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.nanajoes.com/\">Nana Joes Granola\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://shop.naturespath.com/Gluten-Free/c/NaturesPath@GlutenFree\">Nature’s Path\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.attunefoods.com/products/Gluten-Free-Breakfast\">Erewhon\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeoats.com/\">GF Harvest\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>Pasta\u003c/h3>\n\u003cp> For plain pasta the gluten-free options are plentiful.\u003c/p>\n\u003cul>\n\u003cstrong> My favorites are:\u003c/strong>\n\u003cli> \u003ca href=\"http://www.tinkyada.com/\">Tinkyada\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.quinoa.net/145/163.html\">Ancient Harvest\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.andeandream.com/OtherProducts.html\">Andean Dream\u003c/a>\u003c/li>\n\u003cli>For that time honored kid’s favorite, try \u003ca href=\"http://www.amys.com/products/product-detail/entrees/000045\">Amy’s frozen Rice Mac and Cheese\u003c/a> or \u003ca href=\"http://www.annies.com/products/Gluten-Free-Pasta-Snacks\">Annie’s gluten-free Rice Pasta and Cheddar\u003c/a> from the box.\u003c/li>\n\u003c/ul>\n\u003ch3>Crackers\u003c/h3>\n\u003cp>Children need frequent snacks and crackers are one of the easiest portable foods.\u003c/p>\n\u003cul>\n\u003cli>For gluten-free oatcakes try \u003ca href=\"http://www.nairns-oatcakes.com/gluten-free\">Nairn’s\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.glutino.com/products/crackers/\">Glutino\u003c/a> has a full line of cracker to replace those familiar staples such as Ritz and Saltines.\u003c/li>\n\u003cli>And who knew that Pepperidge Farms is now making \u003ca href=\"http://www.pepperidgefarm.com/ProductDetail.aspx?catID=2335\">gluten-free goldfish\u003c/a>! You can even \u003ca href=\"http://www.adventuresofaglutenfreemom.com/2011/12/reconstructing-goldfish-crackers-gluten-free-style/\">make your own goldfish at home\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cstrong>On Tuesday October 22, Dr. Thompson will be giving a free community lecture on controlling inflammation with diet, lifestyle and other natural therapies.\u003c/strong>\u003cbr>\n\u003ca href=\"https://foundationsofhealth.eventbrite.com/\">\u003cstrong>Get Information and Register for the Event.\u003c/strong>\u003c/a>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Please note: The information in this article is not meant as medical advice or to diagnose or treat any condition.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"In a culture where we have been told for decades to “eat your Wheaties” raising children gluten-free requires a new paradigm.","status":"publish","parent":0,"modified":1382452739,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1283},"headData":{"title":"Raising Kids Gluten-Free in an \"Eat your Wheaties\" Culture | KQED","description":"In a culture where we have been told for decades to “eat your Wheaties” raising children gluten-free requires a new paradigm.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"72285 http://blogs.kqed.org/bayareabites/?p=72285","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/21/raising-kids-gluten-free-in-an-eat-your-wheaties-culture/","disqusTitle":"Raising Kids Gluten-Free in an \"Eat your Wheaties\" Culture","path":"/bayareabites/72285/raising-kids-gluten-free-in-an-eat-your-wheaties-culture","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72289\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kids-pancakes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kids-pancakes1000.jpg\" alt=\"Children eating a gluten-free pancake breakfast. Photo: Dara Thompson\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72289\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Children eating a gluten-free pancake breakfast. Photo: Dara Thompson\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>In a culture where we have been told for decades to “eat your Wheaties” raising children gluten-free requires a new paradigm.\u003c/strong>\u003c/p>\n\u003cp>Wheat is one of our staple food crops and for many years whole wheat was synonymous with health food. These days, however, it is out of favor. A growing body of evidence suggests wheat and specifically gluten, the major protein of wheat, can be damaging to some people’s health. Conditions such as celiac disease, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23937528\">non-celiac gluten sensitivity\u003c/a> (NCGS) and wheat allergy are becoming increasingly common. These conditions affect adults and children alike, but for children the transition to a gluten-free diet can be especially challenging. \u003c/p>\n\u003cp>Many children seem to live on pasta and bread. Parents may be afraid that without these favorite foods their kids will go hungry. Social gatherings and holidays are especially awkward and having to refuse or substitute food at birthday parties is a constant chore. Luckily resources are available and with increased public awareness, nourishing our children regardless of their dietary restrictions is getting easier. (\u003cem>See our list of resources for gluten-free kids below.\u003c/em>)\u003c/p>\n\u003cfigure id=\"attachment_72290\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Sergio-Headshot1000-photoAlselino-Feliciano-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Sergio-Headshot1000-photoAlselino-Feliciano--290x193.jpg\" alt=\"Dr. Sergio Azzolino. Photo: Alselino Feliciano\" width=\"290\" height=\"193\" class=\"size-medium wp-image-72290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Sergio Azzolino. Photo: Alselino Feliciano\u003c/figcaption>\u003c/figure>\n\u003cp>To find out more about the benefits of gluten-free diets for kids I spoke with my colleague \u003ca href=\"http://www.azzolino.com/staff.html#sergio\">Dr. Sergio Azzolino\u003c/a>, executive director of \u003ca href=\"http://www.brainbalancecenters.com/\">Brain Balance Achievement Centers of San Francisco\u003c/a>, a center dedicated to helping children with developmental and neurobehavioral disorders. Optimal nutrition is a cornerstone of the program and gluten-free diets are often used.\u003c/p>\n\u003cp> (\u003cem>Note: the following interview has been edited for length and clarity\u003c/em>) \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What sort of changes do you see in children who go on a gluten-free diet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> I see very similar changes to what I see in adults. Most of the world is looking at the effects of gluten on the gastrointestinal system. But those of us who have been gluten free talk about our minds being clearer, having more energy and things of that nature. With children we see more clarity, better focus, and an overall reduction in negative behaviors. \u003c/p>\n\u003cp>\u003cstrong>Do you think it is important for children to eat a gluten-free diet even if they don’t have celiac disease?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> I think there is some danger in everyone jumping on the gluten-free bandwagon without adequate testing. But I do think, especially in San Francisco with the lack of vitamin D and all of the immunological challenges and toxicity, that there is too much gluten in children’s diets. When we work with autistic children at Brain Balance its usually not gluten that is causing their autism. These children have neurophysiologic delays that affect the immune system and that in turn weakens the gut barrier. With a faulty gut barrier system they become intolerant to many foods, similar to an adult who becomes chemically sensitive. There are a lot of people with gluten sensitivity who do not have celiac, so I’m a big fan of \u003ca href=\"http://www.cyrexlabs.com/\">Cyrex labs\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>So you think the Cyrex labs testing helps in diagnosing gluten sensitivity that wouldn’t be picked up on a normal celiac panel?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> Yes, I’ve seen hundreds of tests where people’s sensitivities have been missed because they weren’t reacting against the specific alpha gliadin-33 protein that is commonly screened in celiac profiles. Cyrex labs tests 24 different markers and when we run the panel we see that people who tested negative for celiac are negative for that specific marker, but they have positive antibodies for one of the other proteins in gluten. Another important test is the cross-reactive foods panel. This test looks for reactivity to foods with very similar proteins to those found in gluten, so they practice molecular mimicry. A lot of people think that they are practicing a gluten-free lifestyle but they are sensitive to one of these cross-reactive foods. \u003c/p>\n\u003cp>\u003cstrong>Is there any practical advice that you would give to parents who are trying to raise their kids without gluten?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Azzolino:\u003c/strong> Absolutely, it's something I have a lot of experience with. My kids have been gluten-free for the past 5 years. Many parents will feel overwhelmed; that it is impossible. I tell them to start by purging their kitchen and laying all of the foods with gluten out on the counter. Once you look at it you realize that most of it is food that you shouldn’t be eating anyway, at least it shouldn’t be the mainstay of your diet. Food should come from your fridge or your fruit basket. I’m not one who advocates going gluten-free and replacing all of the doughnuts in your house with gluten-free doughnuts. However, if you need to do that as a special treat there are plenty of options. I regularly shop at Costco, Real Foods, Safeway, \u003ca href=\"http://www.traderjoes.com/pdf/lists/list-no-gluten.pdf\">Trader Joes\u003c/a> and Whole Foods. I am able to find gluten-free cereals, pasta, bread; there are lots of healthy alternatives for my kids. Then it becomes very easy for the children because it really comes down to what they are used to. \u003c/p>\n\u003cp>I’m also a strong advocate of having the whole family tested if you find that one child is gluten intolerant. They all have similar genes and there is a strong chance the other family members are reactive even if they aren’t showing obvious symptoms. Because we know the long-term health implications of untreated gluten intolerance, there is such a benefit to treating it at an early age. \u003c/p>\n\u003cp>It is clear that the healthiest diet for children and adults is one that is based on whole unprocessed foods. But it is also important to balance optimal nutrition with the need to socialize and have fun.\u003c/p>\n\u003ch3>For those times when a gluten-free child needs his or her favorite comfort food, some resources are listed below:\u003c/h3>\n\u003cp>(\u003cem>Please note: Some of the products listed below are not manufactured in certified gluten-free facilities\u003c/em>).\u003c/p>\n\u003ch3>Birthday cakes, cookies and cupcakes\u003c/h3>\n\u003cul>\n\u003cstrong>For prepared pastries try these local bakeries:\u003c/strong>\n\u003cli>\u003ca href=\"http://flourchylde.com/\">Flour Chylde Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mariposabaking.com/\">Mariposa Baking Co.\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourcraftbakery.com/\">Flour Craft Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.karascupcakes.com/\">Kara’s Cupcakes\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.migletsgf.com/\">Midglet’s gluten-free\u003c/a>\u003c/li>\n\u003cli>or buy ready-made products and baking mixes from \u003ca href=\"http://pamelasproducts.com/\">Pamela’s gluten-free foods\u003c/a> at your local market.\u003c/li>\n\u003c/ul>\n\u003ch3>Pizza\u003c/h3>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/06/the-best-bay-area-gluten-free-pizzas/\">Many pizzerias in the Bay Area\u003c/a> are now offering gluten-free crust as an option. Be sure to ask at your favorite local pizza place.\u003c/p>\n\u003cul>\n\u003cstrong>For frozen pizza try:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.amys.com/products/product-detail/gluten-free/000100\">Amy’s\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.glutino.com/products/pizzas/\">Glutino\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://udisglutenfree.com/product-category/pizza-crust/\">Udi’s\u003c/a>\u003c/li>\n\u003cli>or do it yourself with \u003ca href=\"http://www.mariposabaking.com/products/pizza-crust\">Mariposa baking company’s premade crusts\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>Cereal\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.nanajoes.com/\">Nana Joes Granola\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://shop.naturespath.com/Gluten-Free/c/NaturesPath@GlutenFree\">Nature’s Path\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.attunefoods.com/products/Gluten-Free-Breakfast\">Erewhon\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://glutenfreeoats.com/\">GF Harvest\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>Pasta\u003c/h3>\n\u003cp> For plain pasta the gluten-free options are plentiful.\u003c/p>\n\u003cul>\n\u003cstrong> My favorites are:\u003c/strong>\n\u003cli> \u003ca href=\"http://www.tinkyada.com/\">Tinkyada\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.quinoa.net/145/163.html\">Ancient Harvest\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.andeandream.com/OtherProducts.html\">Andean Dream\u003c/a>\u003c/li>\n\u003cli>For that time honored kid’s favorite, try \u003ca href=\"http://www.amys.com/products/product-detail/entrees/000045\">Amy’s frozen Rice Mac and Cheese\u003c/a> or \u003ca href=\"http://www.annies.com/products/Gluten-Free-Pasta-Snacks\">Annie’s gluten-free Rice Pasta and Cheddar\u003c/a> from the box.\u003c/li>\n\u003c/ul>\n\u003ch3>Crackers\u003c/h3>\n\u003cp>Children need frequent snacks and crackers are one of the easiest portable foods.\u003c/p>\n\u003cul>\n\u003cli>For gluten-free oatcakes try \u003ca href=\"http://www.nairns-oatcakes.com/gluten-free\">Nairn’s\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.glutino.com/products/crackers/\">Glutino\u003c/a> has a full line of cracker to replace those familiar staples such as Ritz and Saltines.\u003c/li>\n\u003cli>And who knew that Pepperidge Farms is now making \u003ca href=\"http://www.pepperidgefarm.com/ProductDetail.aspx?catID=2335\">gluten-free goldfish\u003c/a>! You can even \u003ca href=\"http://www.adventuresofaglutenfreemom.com/2011/12/reconstructing-goldfish-crackers-gluten-free-style/\">make your own goldfish at home\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cstrong>On Tuesday October 22, Dr. Thompson will be giving a free community lecture on controlling inflammation with diet, lifestyle and other natural therapies.\u003c/strong>\u003cbr>\n\u003ca href=\"https://foundationsofhealth.eventbrite.com/\">\u003cstrong>Get Information and Register for the Event.\u003c/strong>\u003c/a>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Please note: The information in this article is not meant as medical advice or to diagnose or treat any condition.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/72285/raising-kids-gluten-free-in-an-eat-your-wheaties-culture","authors":["5402"],"categories":["bayareabites_752","bayareabites_4084","bayareabites_1245","bayareabites_1246"],"tags":["bayareabites_1859","bayareabites_664","bayareabites_11132","bayareabites_12574","bayareabites_138","bayareabites_8552","bayareabites_3545"],"featImg":"bayareabites_72288","label":"bayareabites"},"bayareabites_70495":{"type":"posts","id":"bayareabites_70495","meta":{"index":"posts_1591205157","site":"bayareabites","id":"70495","score":null,"sort":[1380128943000]},"guestAuthors":[],"slug":"how-sensitive-do-we-need-to-be-to-gluten-sensitivity","title":"How Sensitive Do We Need to Be to Gluten-Sensitivity?","publishDate":1380128943,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_70606\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/8641233600_abf3af3980_z/\" rel=\"attachment wp-att-70606\">\u003cimg class=\"size-full wp-image-70606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/8641233600_abf3af3980_z.jpg\" alt=\"Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\" width=\"640\" height=\"431\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Once there was a time when it was considered normal to mock people for their obesity or diabetes. For a long time, TV shows made fun of peanut allergies. And now, the butt of the joke seems to be people on gluten-free diets.\u003c/p>\n\u003cp>Even as the gluten-free diets and food grow in popularity, those who struggle with Celiac disease or have to eat gluten-free because of medical health issues are feeling increasingly marginalized, they say.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/darathompson/\">Dr. Dara Thompson\u003c/a>, who practices naturopathic medicine in Mill Valley, puts many of her clients on a gluten-free diet, but she hesitates to recommend it for kids -- unless it's really medically necessary -- because she worries they'll be made fun of or feel ostracized.\u003c/p>\n\u003cp>\"I'm not willing to recommend that in a lot of situations,\" she said, \"even if I think they'd do better and I try to have my kids eat gluten-free at home, I don't want to cause social awkwardness.\"\u003c/p>\n\u003cp>Earlier this year, The Disney Channel was forced to pull an episode of its show \u003cem>Jessie \u003c/em>after concerns were raised by parents about how a character's gluten-free dietary restrictions were portrayed. Part of the show depicts a character, Stuart, being mocked for not eating gluten and having a \"five-page list of dietary restrictions.\" Stuart also yells, \"Oh no, gluten!\" as another kid throws pancakes at him. It can be seen here:\u003cbr>\n[youtube //www.youtube.com/watch?v=a5TZo6nj4dI]\u003cbr>\nIn another part of the show, one character says to Stuart, \"You call me sweetie again, and you'll be eating some gluten-free knuckles.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Disney responded by pulling the episode, which had only aired On Demand at that point, and posting this apology on its \u003ca href=\"https://www.facebook.com/pages/Disney-Channel/374609849233441\">facebook page\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>We are removing this particular episode from our regular programming schedule and will re-evaluate its references to gluten restrictions in the character's diet. Please accept our apologies for the upset this episode caused you and your family. We value your feedback and thank you for watching Disney Channel.\u003c/p>\u003c/blockquote>\n\u003cp>That, however, wasn't the last instance of a gluten-free diet being mocked. Now, a petition has been started over a new Hallmark card that makes fun of gluten-free foods.\u003c/p>\n\u003cfigure id=\"attachment_70496\" class=\"wp-caption aligncenter\" style=\"max-width: 556px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/wmycgwlnzewffse-556x313-nopad/\" rel=\"attachment wp-att-70496\">\u003cimg class=\"size-full wp-image-70496\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wMyCgWlNZeWfFSe-556x313-noPad.jpg\" alt=\"The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\" width=\"556\" height=\"313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\u003c/figcaption>\u003c/figure>\n\u003cp>In the \u003ca href=\"http://www.change.org/petitions/hallmark-greeting-cards-company-hallmark-remove-your-offensive-card-mocking-people-on-a-gluten-free-diet\" target=\"_blank\">petition\u003c/a>, Jacqueline Fogarty writes, \"Surely, Hallmark as a company does not condone bullying individuals who require medically necessary diets.\"\u003c/p>\n\u003cp>Certainly most people want to be able to laugh at themselves a little, but the concern is that the popular image of someone eating gluten-free is either the one Disney portrayed -- \"annoying, sniveling, and demanding, repeatedly teased and excluded by the other children,\" \u003ca href=\"https://www.change.org/petitions/disney-channel-stop-bullying-gluten-intolerant-characters-2\">wrote the original petitioner\u003c/a> about the show -- or as a trendy diet.\u003c/p>\n\u003cp>While gluten-free diets have grown in popularity recently, with reportedly 1.6 million people eating exclusively gluten-free foods, there are medical reasons to abstain from gluten. Celiac disease causes the small intestine to become inflamed and damaged by gluten.\u003c/p>\n\u003cp>Modern hybridized wheat can also be difficult for some people to digest, said Thompson, and immune systems can so often be assaulted by different environmental toxins that the large gluten molecule is just one more thing the body has to deal with.\u003c/p>\n\u003cp>Certainly as gluten-free diets and foods become more common, they will be seen as less of an oddity. And, here in the Bay Area there's more tolerance of a gluten-free lifestyle.\u003c/p>\n\u003cp>\"It's easier to be gluten-free here than a lot of places,\" said Thompson.\u003c/p>\n\u003cp>Adults also may be able to deal with being different from their peers or eating different foods. But it can be harder for kids, said Thompson.\u003c/p>\n\u003cp>At Thompson's son's private school in San Rafael the hot lunch is provided by a local organic market, which offers the kids a gluten-free option. But, still, Thompson didn't opt for the gluten-free meal for her kids because she didn't want them to feel different or awkward.\u003c/p>\n\u003cp>While she does believe it's important to be able to laugh at ourselves -- and it's easier to laugh when individuals are talking as opposed to corporations, because intentions can be more easily understood -- still she can't help but think of the struggles one of her son's friends has to go through. The five-year-old girl was diagnosed with celiac disease. She has to bring in different foods to class parties and use different things from the other kids.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Really, do we need to put more of a burden on her?\" says Thompson.\u003c/p>\n\n","blocks":[],"excerpt":"Gluten sensitivity has become the butt of jokes, with both the Disney Channel and Hallmark sparking outrage in the gluten-free community. But, are gluten sensitivity and celiac disease a laughing matter?","status":"publish","parent":0,"modified":1380309832,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":798},"headData":{"title":"How Sensitive Do We Need to Be to Gluten-Sensitivity? | KQED","description":"Gluten sensitivity has become the butt of jokes, with both the Disney Channel and Hallmark sparking outrage in the gluten-free community. But, are gluten sensitivity and celiac disease a laughing matter?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"70495 http://blogs.kqed.org/bayareabites/?p=70495","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/","disqusTitle":"How Sensitive Do We Need to Be to Gluten-Sensitivity?","path":"/bayareabites/70495/how-sensitive-do-we-need-to-be-to-gluten-sensitivity","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70606\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/8641233600_abf3af3980_z/\" rel=\"attachment wp-att-70606\">\u003cimg class=\"size-full wp-image-70606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/8641233600_abf3af3980_z.jpg\" alt=\"Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\" width=\"640\" height=\"431\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Once there was a time when it was considered normal to mock people for their obesity or diabetes. For a long time, TV shows made fun of peanut allergies. And now, the butt of the joke seems to be people on gluten-free diets.\u003c/p>\n\u003cp>Even as the gluten-free diets and food grow in popularity, those who struggle with Celiac disease or have to eat gluten-free because of medical health issues are feeling increasingly marginalized, they say.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/darathompson/\">Dr. Dara Thompson\u003c/a>, who practices naturopathic medicine in Mill Valley, puts many of her clients on a gluten-free diet, but she hesitates to recommend it for kids -- unless it's really medically necessary -- because she worries they'll be made fun of or feel ostracized.\u003c/p>\n\u003cp>\"I'm not willing to recommend that in a lot of situations,\" she said, \"even if I think they'd do better and I try to have my kids eat gluten-free at home, I don't want to cause social awkwardness.\"\u003c/p>\n\u003cp>Earlier this year, The Disney Channel was forced to pull an episode of its show \u003cem>Jessie \u003c/em>after concerns were raised by parents about how a character's gluten-free dietary restrictions were portrayed. Part of the show depicts a character, Stuart, being mocked for not eating gluten and having a \"five-page list of dietary restrictions.\" Stuart also yells, \"Oh no, gluten!\" as another kid throws pancakes at him. It can be seen here:\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/a5TZo6nj4dI'\n title='//www.youtube.com/embed/a5TZo6nj4dI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nIn another part of the show, one character says to Stuart, \"You call me sweetie again, and you'll be eating some gluten-free knuckles.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Disney responded by pulling the episode, which had only aired On Demand at that point, and posting this apology on its \u003ca href=\"https://www.facebook.com/pages/Disney-Channel/374609849233441\">facebook page\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>We are removing this particular episode from our regular programming schedule and will re-evaluate its references to gluten restrictions in the character's diet. Please accept our apologies for the upset this episode caused you and your family. We value your feedback and thank you for watching Disney Channel.\u003c/p>\u003c/blockquote>\n\u003cp>That, however, wasn't the last instance of a gluten-free diet being mocked. Now, a petition has been started over a new Hallmark card that makes fun of gluten-free foods.\u003c/p>\n\u003cfigure id=\"attachment_70496\" class=\"wp-caption aligncenter\" style=\"max-width: 556px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/wmycgwlnzewffse-556x313-nopad/\" rel=\"attachment wp-att-70496\">\u003cimg class=\"size-full wp-image-70496\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wMyCgWlNZeWfFSe-556x313-noPad.jpg\" alt=\"The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\" width=\"556\" height=\"313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\u003c/figcaption>\u003c/figure>\n\u003cp>In the \u003ca href=\"http://www.change.org/petitions/hallmark-greeting-cards-company-hallmark-remove-your-offensive-card-mocking-people-on-a-gluten-free-diet\" target=\"_blank\">petition\u003c/a>, Jacqueline Fogarty writes, \"Surely, Hallmark as a company does not condone bullying individuals who require medically necessary diets.\"\u003c/p>\n\u003cp>Certainly most people want to be able to laugh at themselves a little, but the concern is that the popular image of someone eating gluten-free is either the one Disney portrayed -- \"annoying, sniveling, and demanding, repeatedly teased and excluded by the other children,\" \u003ca href=\"https://www.change.org/petitions/disney-channel-stop-bullying-gluten-intolerant-characters-2\">wrote the original petitioner\u003c/a> about the show -- or as a trendy diet.\u003c/p>\n\u003cp>While gluten-free diets have grown in popularity recently, with reportedly 1.6 million people eating exclusively gluten-free foods, there are medical reasons to abstain from gluten. Celiac disease causes the small intestine to become inflamed and damaged by gluten.\u003c/p>\n\u003cp>Modern hybridized wheat can also be difficult for some people to digest, said Thompson, and immune systems can so often be assaulted by different environmental toxins that the large gluten molecule is just one more thing the body has to deal with.\u003c/p>\n\u003cp>Certainly as gluten-free diets and foods become more common, they will be seen as less of an oddity. And, here in the Bay Area there's more tolerance of a gluten-free lifestyle.\u003c/p>\n\u003cp>\"It's easier to be gluten-free here than a lot of places,\" said Thompson.\u003c/p>\n\u003cp>Adults also may be able to deal with being different from their peers or eating different foods. But it can be harder for kids, said Thompson.\u003c/p>\n\u003cp>At Thompson's son's private school in San Rafael the hot lunch is provided by a local organic market, which offers the kids a gluten-free option. But, still, Thompson didn't opt for the gluten-free meal for her kids because she didn't want them to feel different or awkward.\u003c/p>\n\u003cp>While she does believe it's important to be able to laugh at ourselves -- and it's easier to laugh when individuals are talking as opposed to corporations, because intentions can be more easily understood -- still she can't help but think of the struggles one of her son's friends has to go through. The five-year-old girl was diagnosed with celiac disease. She has to bring in different foods to class parties and use different things from the other kids.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Really, do we need to put more of a burden on her?\" says Thompson.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/70495/how-sensitive-do-we-need-to-be-to-gluten-sensitivity","authors":["1459"],"categories":["bayareabites_752","bayareabites_1245","bayareabites_2035","bayareabites_1593"],"tags":["bayareabites_10343","bayareabites_11132","bayareabites_11483","bayareabites_12161","bayareabites_138"],"featImg":"bayareabites_70606","label":"bayareabites"},"bayareabites_57107":{"type":"posts","id":"bayareabites_57107","meta":{"index":"posts_1591205157","site":"bayareabites","id":"57107","score":null,"sort":[1361411190000]},"guestAuthors":[],"slug":"diet-and-acne-for-a-clearer-complexion-cut-the-empty-carbs","title":"Diet And Acne: For A Clearer Complexion, Cut The Empty Carbs","publishDate":1361411190,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_57111\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bagels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bagels-1024x575.jpg\" alt=\"For better skin, maybe you should stick to the whole grain bagels. Photo: istockphoto.com\" width=\"1024\" height=\"575\" class=\"size-large wp-image-57111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For better skin, maybe you should stick to the whole grain bagels. Photo: istockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/19/172429086/diet-and-acne-for-a-clearer-complexion-cut-the-empty-carbs\">The Salt at NPR Food\u003c/a> (2/20/13)\u003c/p>\n\u003cp>If you're prone to outbreaks of acne, you may want to try cutting back on empty carbs and sweets. Researchers are revisiting the connections between diet and pimples, and a growing body of evidence suggests that eating a diet rich in high glycemic index foods may be tied to flare-ups.\u003c/p>\n\u003cp>\"High glycemic index foods are typically processed foods, high in white flour,\" explains nutrition researcher \u003ca href=\"http://steinhardt.nyu.edu/nutrition/students/doctoralnutrition\">Jennifer Burris\u003c/a> of New York University. Examples include white bread, pasta, crackers and white rice. The glycemic index is basically a system of measuring how fast your blood sugar rises after eating a specific amount of carbohydrates, so sugary foods such as soda, juice and candy bars are all on the list, too.\u003c/p>\n\u003cp>In a paper published in the \u003ca href=\"http://www.andjrnl.org/\">Journal of the Academy of Nutrition and Dietetics\u003c/a>, Burris and her colleagues review 27 studies on nutrition and acne. Some of the more convincing evidence comes from a few recent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Smith+low-glycemic-load+diet+improves+symptoms\">studies\u003c/a> of teenagers and young men (aged 15-25 years) who had acne. After the participants followed a low-glycemic-load diet, researchers documented decreases in inflammatory acne lesions. The studies were small, but the findings were significant.\u003c/p>\n\u003cp>So what explains this connection? Researchers say foods that spike blood sugar can also increase hormones. The hormones can stimulate oil production, which in turn, can trigger acne. \"It's like a domino effect,\" says Burris.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Burris and her colleagues say more research is needed to nail down cause and effect between eating high-glycemic-load foods and developing acne. So far, the studies point to a correlation. (The research also hinted that dairy products might be a trigger.)\u003c/p>\n\u003cp>Still, it's interesting that after years of dermatologists dissing the notion that diet and acne are linked, there's new thinking on this question.\u003c/p>\n\u003cp>\"It's hard to dismiss what a patient is saying,\" says \u003ca href=\"http://mdcsnyc.com/physicians/william-rietkerk\">Dr. William Rietkerk\u003c/a>, a New York-based dermatologist who is a co-author on the new paper. He says his patients often come in saying things like, \"I ate a lot of junk food this week and now my face is breaking out.\" It's a connection that \u003ca href=\"https://chriskresser.com/naturally-get-rid-of-acne-by-fixing-your-gut\">paleo-diet gurus\u003c/a> have embraced, too.\u003c/p>\n\u003cp>Rietkerk says there are lots of factors involved in acne. In addition to diet, stress is also a likely part of the equation. But he says it's important to understand more about how the foods we eat influence the risk — or severity — of acne, especially since it's a condition affecting more than 17 million Americans.\u003c/p>\n\u003cp>Theories about diet and acne have a long history. Going back to the 1800s, dermatology textbooks frequently recommended dietary restrictions as a form of treatment. And as early as 1931, researchers had discovered links between acne and carbs and impaired glucose tolerance (as some of the newer studies have documented as well).\u003c/p>\n\u003cp>And what about the old advice to steer clear of chocolate? Back in 1969, a study published in the \u003cem>Journal of the American Medical Association\u003c/em> dispelled the association between chocolate and acne. But \"this study was flawed,\" Rietkerk and Burris write in their paper.\u003c/p>\n\u003cp>Why? Well, as part of the study, participants with mild to moderate acne consumed either a milk chocolate bar or a placebo (a bar without chocolate) every day for a specific period of time. At the end of the study, the researchers determined that chocolate did not affect acne development. So, cocoa? It may be off the hook.\u003c/p>\n\u003cp>But, since the placebo bar had just as much sugar as the chocolate bar, perhaps it was the sugar that was exacerbating the acne. Or maybe the way the researchers measured the outcomes was not very precise. Burris says it's just not clear what the true connection between chocolate and acne might be. She points to the flaws in the chocolate study as an example of why it's important to take a new look at the old assumptions about diet and acne.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Eating foods that cause your blood sugar to rise – like bagels, candy bars and juice – may be tied to acne flare-ups. How? Those blood sugar spikes can also increase hormones that stimulate oil production, researchers say.","status":"publish","parent":0,"modified":1361411190,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":692},"headData":{"title":"Diet And Acne: For A Clearer Complexion, Cut The Empty Carbs | KQED","description":"Eating foods that cause your blood sugar to rise – like bagels, candy bars and juice – may be tied to acne flare-ups. How? Those blood sugar spikes can also increase hormones that stimulate oil production, researchers say.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"57107 http://blogs.kqed.org/bayareabites/?p=57107","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/20/diet-and-acne-for-a-clearer-complexion-cut-the-empty-carbs/","disqusTitle":"Diet And Acne: For A Clearer Complexion, Cut The Empty Carbs","nprByline":"Allison Aubrey","nprStoryId":"172429086","nprApiLink":"http://api.npr.org/query?id=172429086&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/02/19/172429086/diet-and-acne-for-a-clearer-complexion-cut-the-empty-carbs?ft=3&f=172429086","nprRetrievedStory":"1","nprPubDate":"Wed, 20 Feb 2013 12:52:00 -0500","nprStoryDate":"Wed, 20 Feb 2013 12:51:00 -0500","nprLastModifiedDate":"Wed, 20 Feb 2013 12:52:31 -0500","path":"/bayareabites/57107/diet-and-acne-for-a-clearer-complexion-cut-the-empty-carbs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57111\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bagels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bagels-1024x575.jpg\" alt=\"For better skin, maybe you should stick to the whole grain bagels. Photo: istockphoto.com\" width=\"1024\" height=\"575\" class=\"size-large wp-image-57111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For better skin, maybe you should stick to the whole grain bagels. Photo: istockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/19/172429086/diet-and-acne-for-a-clearer-complexion-cut-the-empty-carbs\">The Salt at NPR Food\u003c/a> (2/20/13)\u003c/p>\n\u003cp>If you're prone to outbreaks of acne, you may want to try cutting back on empty carbs and sweets. Researchers are revisiting the connections between diet and pimples, and a growing body of evidence suggests that eating a diet rich in high glycemic index foods may be tied to flare-ups.\u003c/p>\n\u003cp>\"High glycemic index foods are typically processed foods, high in white flour,\" explains nutrition researcher \u003ca href=\"http://steinhardt.nyu.edu/nutrition/students/doctoralnutrition\">Jennifer Burris\u003c/a> of New York University. Examples include white bread, pasta, crackers and white rice. The glycemic index is basically a system of measuring how fast your blood sugar rises after eating a specific amount of carbohydrates, so sugary foods such as soda, juice and candy bars are all on the list, too.\u003c/p>\n\u003cp>In a paper published in the \u003ca href=\"http://www.andjrnl.org/\">Journal of the Academy of Nutrition and Dietetics\u003c/a>, Burris and her colleagues review 27 studies on nutrition and acne. Some of the more convincing evidence comes from a few recent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Smith+low-glycemic-load+diet+improves+symptoms\">studies\u003c/a> of teenagers and young men (aged 15-25 years) who had acne. After the participants followed a low-glycemic-load diet, researchers documented decreases in inflammatory acne lesions. The studies were small, but the findings were significant.\u003c/p>\n\u003cp>So what explains this connection? Researchers say foods that spike blood sugar can also increase hormones. The hormones can stimulate oil production, which in turn, can trigger acne. \"It's like a domino effect,\" says Burris.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Burris and her colleagues say more research is needed to nail down cause and effect between eating high-glycemic-load foods and developing acne. So far, the studies point to a correlation. (The research also hinted that dairy products might be a trigger.)\u003c/p>\n\u003cp>Still, it's interesting that after years of dermatologists dissing the notion that diet and acne are linked, there's new thinking on this question.\u003c/p>\n\u003cp>\"It's hard to dismiss what a patient is saying,\" says \u003ca href=\"http://mdcsnyc.com/physicians/william-rietkerk\">Dr. William Rietkerk\u003c/a>, a New York-based dermatologist who is a co-author on the new paper. He says his patients often come in saying things like, \"I ate a lot of junk food this week and now my face is breaking out.\" It's a connection that \u003ca href=\"https://chriskresser.com/naturally-get-rid-of-acne-by-fixing-your-gut\">paleo-diet gurus\u003c/a> have embraced, too.\u003c/p>\n\u003cp>Rietkerk says there are lots of factors involved in acne. In addition to diet, stress is also a likely part of the equation. But he says it's important to understand more about how the foods we eat influence the risk — or severity — of acne, especially since it's a condition affecting more than 17 million Americans.\u003c/p>\n\u003cp>Theories about diet and acne have a long history. Going back to the 1800s, dermatology textbooks frequently recommended dietary restrictions as a form of treatment. And as early as 1931, researchers had discovered links between acne and carbs and impaired glucose tolerance (as some of the newer studies have documented as well).\u003c/p>\n\u003cp>And what about the old advice to steer clear of chocolate? Back in 1969, a study published in the \u003cem>Journal of the American Medical Association\u003c/em> dispelled the association between chocolate and acne. But \"this study was flawed,\" Rietkerk and Burris write in their paper.\u003c/p>\n\u003cp>Why? Well, as part of the study, participants with mild to moderate acne consumed either a milk chocolate bar or a placebo (a bar without chocolate) every day for a specific period of time. At the end of the study, the researchers determined that chocolate did not affect acne development. So, cocoa? It may be off the hook.\u003c/p>\n\u003cp>But, since the placebo bar had just as much sugar as the chocolate bar, perhaps it was the sugar that was exacerbating the acne. Or maybe the way the researchers measured the outcomes was not very precise. Burris says it's just not clear what the true connection between chocolate and acne might be. She points to the flaws in the chocolate study as an example of why it's important to take a new look at the old assumptions about diet and acne.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/57107/diet-and-acne-for-a-clearer-complexion-cut-the-empty-carbs","authors":["byline_bayareabites_57107"],"categories":["bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_11217","bayareabites_11222","bayareabites_11218","bayareabites_147","bayareabites_11219","bayareabites_663","bayareabites_11132","bayareabites_11221","bayareabites_11220","bayareabites_511"],"featImg":"bayareabites_57108","label":"bayareabites"},"bayareabites_55876":{"type":"posts","id":"bayareabites_55876","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55876","score":null,"sort":[1361404837000]},"guestAuthors":[],"slug":"four-foods-to-avoid-that-promote-inflammation-and-can-cause-disease","title":"Four Foods to Avoid that Promote Inflammation and Can Cause Disease ","publishDate":1361404837,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_57079\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/inflammation1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/inflammation1000.jpg\" alt=\"Food that promote inflammation. Photo collage: Wendy Goodfriend\" width=\"1000\" height=\"500\" class=\"size-full wp-image-57079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food that promote inflammation. Photo collage: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Inflammation is simply your immune system in action. It is a natural response to infection or injury characterized by redness, swelling, pain, and heat. These mechanisms are important because they shield the rest of the body from further harm. But when inflammation is triggered inappropriately it can cause needless damage, destroying healthy tissues. If it becomes chronic it can even promote \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23357128\">atherosclerosis\u003c/a> (hardening of the arteries), stimulate the growth of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22632748\">cancer\u003c/a>, or lead to degenerative \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3546455/\">arthritis\u003c/a>. For prevention, a healthy diet is essential. Just as certain \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">foods act as medicine, reducing inflammation\u003c/a> and combating disease, other foods promote inflammation and are best avoided. \u003c/p>\n\u003cp>As a naturopathic doctor, I see many patients with chronic, low-grade inflammation. This may be hard to spot without blood tests because the symptoms can be mild, but the long term health implications are serious. Symptoms like headaches, hay fever, arthritis and sore muscles can all be caused by chronic inflammation. As part of their treatment I frequently advise patients to stay away from the following pro-inflammatory foods.\u003c/p>\n\u003ch1>Sugar\u003c/h1>\n\u003cp>Sugar provides instant energy for our cells. When we exercise, for example, sugar is used to fuel our heart and muscles. Unfortunately, many of us are leading sedentary lives, spending most of our day sitting behind a desk. If sugar is eaten and not burned off with exercise or other activities it can stay in the bloodstream and cause \u003ca href=\"http://www.medterms.com/script/main/art.asp?articlekey=3836\">elevated blood sugar\u003c/a>. Excess sugar in the blood causes a host of problems including the production of AGEs, advanced glycation end-products. These AGEs are produced when sugar binds to various proteins “glycating” them. AGEs promote inflammation and have been implicated in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23354008\">arthritis\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23341693\">diabetes\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21771973\">heart disease\u003c/a> and the premature \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257625/\">aging\u003c/a>. Although refined sugar and high fructose corn syrup are major culprits in the standard American diet, natural sweeteners also elevate blood sugar. Excess consumption of fruit juice, honey, agave, even raisins can lead to glycation. Actually, all carbohydrates are converted into sugar before they can be absorbed into the blood. 1 cup of cooked pasta has approximately 40 grams of carbohydrates which will all be converted to simple sugar during digestion. A 12 oz. serving of sweetened cola also has about 40 grams of carbohydrates. So eating a large plate of pasta or a bag of oranges can raise your blood sugar as much as drinking a soda! The difference is that complex carbohydrates like pasta, potatoes and rice are absorbed more slowly than simple sugars because they need to be digested first. That means that blood sugar will not rise as quickly, but it can easily rise as high over time. This can be partly prevented by combining starchy foods with fats and proteins in the same meal. Fat and protein slows the digestion of carbohydrates causing them to enter the blood stream gradually. This extended absorption helps prevent blood sugar spikes. \u003c/p>\n\u003ch1>Gluten\u003c/h1>\n\u003cp>Gluten is one of the primary proteins found in wheat, rye, barley and triticale. It provides the elasticity in bread flour and increases the shelf life of baked goods. But in certain people it can trigger a serious autoimmune condition called \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/15/six-facts-everyone-should-know-about-celiac-disease/\">celiac disease\u003c/a>. Many other people suffer from gluten sensitivity, a milder reaction that can still cause significant suffering. New evidence shows that \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed?term=22913724\">gluten can promote inflammation\u003c/a> even without an allergy or sensitivity and it has been linked to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23253599\">weight gain\u003c/a> and obesity. Gluten can be hard to avoid. It is in all standard pasta, bread, crackers, tortillas and pastries, and it is frequently added to other foods in the form of food starch, a thickener. But with increased awareness of celiac disease and gluten sensitivity are a lot more gluten-free products available. Most health conscious grocery stores now have a gluten-free section and there are multiple options for online ordering: \u003ca href=\"http://grindstonebakery.com/\">Grindstone Bakery\u003c/a> and \u003ca href=\"http://www.mariposabaking.com/\">Mariposa Baking\u003c/a>.\u003c/p>\n\u003ch1>Hydrogenated oil\u003c/h1>\n\u003cp>These solid vegetable oils were developed to increase the shelf life of mass-produced foods. It was a brilliant idea that had an unfortunate side effect -- the production of trans fatty acids. Trans fatty acids are foreign to the human body since they are rarely ever produced in nature. When people consume these trans fats their \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22216328\">inflammatory\u003c/a> markers rise along with their risk for \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17268422\">heart disease\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22813572\">diabetes\u003c/a>. Trans fats are found in margarine, vegetable shortening and many processed foods. Because of this it is important to read your labels whenever you buy something that is pre-made. Trans fats will often be labeled as hydrogenated or partially hydrogenated oils.\u003c/p>\n\u003ch1>Commercially produced, grain-fed meat\u003c/h1>\n\u003cp>Meat, especially red meat, is very high in a type of fat called arachidonic acid (AA). Small amounts of AA are vital for health and it is an important nutrient for the developing brains in children. In adults, however, large quantities of AA form \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/3036460\">inflammatory chemicals\u003c/a>. In fact AA has been associated with the development of various diseases including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21920632\">Alzheimer’s disease\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3502782/\">arthritis\u003c/a>, and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22895552\">cancer\u003c/a>. Arachidonic acid is an omega-6 fatty acid. It must be formed from other omega-6 fats like those present in corn and soy, the major types of commercial animal feed. The good news for carnivores is that \u003ca href=\"http://www.eatwild.com/healthbenefits.htm#8\">grass-fed animals have a different fatty acid profile\u003c/a> than standard animals raised in feed-lots. Green grasses are high in omega-3 fatty acids, which are transferred to the meat. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16500874\">Grass-fed beef\u003c/a> still contains AA but it also has high levels of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22640930\">omega-3 fatty acids\u003c/a>. These omega-3s are very beneficial; they reduce inflammation, improve cholesterol and reduce anxiety and depression. For an optimal fatty acid profile it is important to choose meat that has been 100 percent grass-fed and never \u003ca href=\"http://www.nutritionj.com/content/9/1/10\">grain-finished\u003c/a>. There are numerous local resources (\u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a> and \u003ca href=\"http://www.tarafirmafarms.com/\">Tara Firma Farms\u003c/a>) for 100 percent grass-fed beef and lamb so that you can have your steak and eat it too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>None of the information in this article is intended as medical advice or to diagnose, or treat any disease or health condition.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Can diet really affect my risk of developing cancer, heart disease and arthritis? What are the most important foods to avoid? Dr. Dara Thompson, N.D. answers these questions and more.","status":"publish","parent":0,"modified":1388702729,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":1008},"headData":{"title":"Four Foods to Avoid that Promote Inflammation and Can Cause Disease | KQED","description":"Can diet really affect my risk of developing cancer, heart disease and arthritis? What are the most important foods to avoid? Dr. Dara Thompson, N.D. answers these questions and more.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"55876 http://blogs.kqed.org/bayareabites/?p=55876","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/20/four-foods-to-avoid-that-promote-inflammation-and-can-cause-disease/","disqusTitle":"Four Foods to Avoid that Promote Inflammation and Can Cause Disease ","path":"/bayareabites/55876/four-foods-to-avoid-that-promote-inflammation-and-can-cause-disease","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57079\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/inflammation1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/inflammation1000.jpg\" alt=\"Food that promote inflammation. Photo collage: Wendy Goodfriend\" width=\"1000\" height=\"500\" class=\"size-full wp-image-57079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food that promote inflammation. Photo collage: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Inflammation is simply your immune system in action. It is a natural response to infection or injury characterized by redness, swelling, pain, and heat. These mechanisms are important because they shield the rest of the body from further harm. But when inflammation is triggered inappropriately it can cause needless damage, destroying healthy tissues. If it becomes chronic it can even promote \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23357128\">atherosclerosis\u003c/a> (hardening of the arteries), stimulate the growth of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22632748\">cancer\u003c/a>, or lead to degenerative \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3546455/\">arthritis\u003c/a>. For prevention, a healthy diet is essential. Just as certain \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">foods act as medicine, reducing inflammation\u003c/a> and combating disease, other foods promote inflammation and are best avoided. \u003c/p>\n\u003cp>As a naturopathic doctor, I see many patients with chronic, low-grade inflammation. This may be hard to spot without blood tests because the symptoms can be mild, but the long term health implications are serious. Symptoms like headaches, hay fever, arthritis and sore muscles can all be caused by chronic inflammation. As part of their treatment I frequently advise patients to stay away from the following pro-inflammatory foods.\u003c/p>\n\u003ch1>Sugar\u003c/h1>\n\u003cp>Sugar provides instant energy for our cells. When we exercise, for example, sugar is used to fuel our heart and muscles. Unfortunately, many of us are leading sedentary lives, spending most of our day sitting behind a desk. If sugar is eaten and not burned off with exercise or other activities it can stay in the bloodstream and cause \u003ca href=\"http://www.medterms.com/script/main/art.asp?articlekey=3836\">elevated blood sugar\u003c/a>. Excess sugar in the blood causes a host of problems including the production of AGEs, advanced glycation end-products. These AGEs are produced when sugar binds to various proteins “glycating” them. AGEs promote inflammation and have been implicated in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23354008\">arthritis\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23341693\">diabetes\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21771973\">heart disease\u003c/a> and the premature \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257625/\">aging\u003c/a>. Although refined sugar and high fructose corn syrup are major culprits in the standard American diet, natural sweeteners also elevate blood sugar. Excess consumption of fruit juice, honey, agave, even raisins can lead to glycation. Actually, all carbohydrates are converted into sugar before they can be absorbed into the blood. 1 cup of cooked pasta has approximately 40 grams of carbohydrates which will all be converted to simple sugar during digestion. A 12 oz. serving of sweetened cola also has about 40 grams of carbohydrates. So eating a large plate of pasta or a bag of oranges can raise your blood sugar as much as drinking a soda! The difference is that complex carbohydrates like pasta, potatoes and rice are absorbed more slowly than simple sugars because they need to be digested first. That means that blood sugar will not rise as quickly, but it can easily rise as high over time. This can be partly prevented by combining starchy foods with fats and proteins in the same meal. Fat and protein slows the digestion of carbohydrates causing them to enter the blood stream gradually. This extended absorption helps prevent blood sugar spikes. \u003c/p>\n\u003ch1>Gluten\u003c/h1>\n\u003cp>Gluten is one of the primary proteins found in wheat, rye, barley and triticale. It provides the elasticity in bread flour and increases the shelf life of baked goods. But in certain people it can trigger a serious autoimmune condition called \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/15/six-facts-everyone-should-know-about-celiac-disease/\">celiac disease\u003c/a>. Many other people suffer from gluten sensitivity, a milder reaction that can still cause significant suffering. New evidence shows that \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed?term=22913724\">gluten can promote inflammation\u003c/a> even without an allergy or sensitivity and it has been linked to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23253599\">weight gain\u003c/a> and obesity. Gluten can be hard to avoid. It is in all standard pasta, bread, crackers, tortillas and pastries, and it is frequently added to other foods in the form of food starch, a thickener. But with increased awareness of celiac disease and gluten sensitivity are a lot more gluten-free products available. Most health conscious grocery stores now have a gluten-free section and there are multiple options for online ordering: \u003ca href=\"http://grindstonebakery.com/\">Grindstone Bakery\u003c/a> and \u003ca href=\"http://www.mariposabaking.com/\">Mariposa Baking\u003c/a>.\u003c/p>\n\u003ch1>Hydrogenated oil\u003c/h1>\n\u003cp>These solid vegetable oils were developed to increase the shelf life of mass-produced foods. It was a brilliant idea that had an unfortunate side effect -- the production of trans fatty acids. Trans fatty acids are foreign to the human body since they are rarely ever produced in nature. When people consume these trans fats their \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22216328\">inflammatory\u003c/a> markers rise along with their risk for \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17268422\">heart disease\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22813572\">diabetes\u003c/a>. Trans fats are found in margarine, vegetable shortening and many processed foods. Because of this it is important to read your labels whenever you buy something that is pre-made. Trans fats will often be labeled as hydrogenated or partially hydrogenated oils.\u003c/p>\n\u003ch1>Commercially produced, grain-fed meat\u003c/h1>\n\u003cp>Meat, especially red meat, is very high in a type of fat called arachidonic acid (AA). Small amounts of AA are vital for health and it is an important nutrient for the developing brains in children. In adults, however, large quantities of AA form \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/3036460\">inflammatory chemicals\u003c/a>. In fact AA has been associated with the development of various diseases including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21920632\">Alzheimer’s disease\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3502782/\">arthritis\u003c/a>, and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22895552\">cancer\u003c/a>. Arachidonic acid is an omega-6 fatty acid. It must be formed from other omega-6 fats like those present in corn and soy, the major types of commercial animal feed. The good news for carnivores is that \u003ca href=\"http://www.eatwild.com/healthbenefits.htm#8\">grass-fed animals have a different fatty acid profile\u003c/a> than standard animals raised in feed-lots. Green grasses are high in omega-3 fatty acids, which are transferred to the meat. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16500874\">Grass-fed beef\u003c/a> still contains AA but it also has high levels of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22640930\">omega-3 fatty acids\u003c/a>. These omega-3s are very beneficial; they reduce inflammation, improve cholesterol and reduce anxiety and depression. For an optimal fatty acid profile it is important to choose meat that has been 100 percent grass-fed and never \u003ca href=\"http://www.nutritionj.com/content/9/1/10\">grain-finished\u003c/a>. There are numerous local resources (\u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a> and \u003ca href=\"http://www.tarafirmafarms.com/\">Tara Firma Farms\u003c/a>) for 100 percent grass-fed beef and lamb so that you can have your steak and eat it too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>None of the information in this article is intended as medical advice or to diagnose, or treat any disease or health condition.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55876/four-foods-to-avoid-that-promote-inflammation-and-can-cause-disease","authors":["5402"],"categories":["bayareabites_752","bayareabites_1245","bayareabites_12869"],"tags":["bayareabites_635","bayareabites_11215","bayareabites_11132","bayareabites_11216","bayareabites_1852","bayareabites_11133","bayareabites_11096","bayareabites_243","bayareabites_511"],"featImg":"bayareabites_57081","label":"bayareabites"},"bayareabites_55881":{"type":"posts","id":"bayareabites_55881","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55881","score":null,"sort":[1359963993000]},"guestAuthors":[],"slug":"a-quest-for-real-beer-without-the-gluten","title":"A Quest For Real Beer, Without The Gluten","publishDate":1359963993,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_55888\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer.jpg\" alt=\"More and more gluten-free beers are entering the marketplace.\" width=\"624\" height=\"286\" class=\"size-full wp-image-55888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More and more gluten-free beers are entering the marketplace. We asked a librarian with celiac disease for her list of favorites. Photo: Bill Chappell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/25/170259193/a-quest-for-real-beer-without-the-gluten\">The Salt at NPR Food\u003c/a> (2/1/13)\u003c/p>\n\u003cp>Anyone who gives up gluten, either by choice or medical necessity, will inevitably feel a twinge of regret bidding adieu to bread, pasta or pastries. But for some, the greatest hardship may be saying no to beer — especially at times like Super Bowl Sunday, when having a cold one in hand is part of many people's game day tradition.\u003c/p>\n\u003cp>So it's no small thing that a growing number of brewers are offering gluten-free beers that are both tasty and satisfying.\u003c/p>\n\u003cp>They're joining other food and beverage producers who've discovered that gluten-free is now a \u003ca href=\"http://articles.latimes.com/2012/oct/24/business/la-fi-gluten-free-20121024\">$4.2 billion market\u003c/a>, as the ranks of people with \u003ca href=\"http://www.npr.org/blogs/health/2010/09/27/130160161/adults-can-develop-celiac-disease-later-in-life-study-finds\">celiac disease\u003c/a> and gluten sensitivity grow.\u003c/p>\n\u003cp>While many gluten-free beer drinkers complain of the lack of quality or variety, the choices have grown steadily. Consider that in 2007, when the \u003ca href=\"http://www.greatamericanbeerfestival.com/the-competition/winners/\">Great American Beer Festival\u003c/a> officially added a gluten-free category to its competition, only eight beers were entered. At last year's festival, the category drew 20 entries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I tell Abbey Potter, a librarian at the Library of Congress who was diagnosed with celiac disease five years ago, that several brewers are now focused only on making good beer without gluten, her answer is immediate: \"God bless them.\"\u003c/p>\n\u003cp>Potter learned to appreciate craft beer during her college years in Kalamazoo, Mich. She eventually took up home brewing, buying equipment that later sat unused. For her, the treat of drinking Kalamazoo-made Bell's beers in Washington, D.C., was short-lived; she was diagnosed with celiac not long after Bell's hit local shelves.\u003c/p>\n\u003cp>So I invited Abbey to join me in a tasting of gluten-free beers. I was a bit dubious of the quality we'd find, knowing that malted wheat or barley, which are responsible for the gluten in most beers, also add a lot of flavor and heft. But Abbey had recently said she'd found options that taste like \"real\" beer, and I had tracked down a couple I wanted to try, as well.\u003c/p>\n\u003cfigure id=\"attachment_55887\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer-abbey-potter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer-abbey-potter.jpg\" alt='\"God bless them,\" Abbey Potter says of craft brewers who are making gluten-free beer. Potter was diagnosed with celiac disease several years ago. Photo: Bill Chappell/NPR' width=\"225\" class=\"size-full wp-image-55887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"God bless them,\" Abbey Potter says of craft brewers who are making gluten-free beer. Potter was diagnosed with celiac disease several years ago. Photo: Bill Chappell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Most brewers use one of two strategies for making beer without gluten. Some avoid cereals like wheat, barley and rye, substituting sorghum, rice or fruit. Others brew with barley and then extract gluten from the beer. Drinkers who are highly sensitive to gluten often avoid these beers. But the process removes enough of the protein to be deemed gluten-free according to international standards. And Abbey says she hasn't had a problem with them.\u003c/p>\n\u003cp>\"They're trying to give you the real experience,\" she says. \"Because that's what you miss the most when you have to drink gluten-free beer: feeling like you're having a beer.\"\u003c/p>\n\u003cp>Some of the following selections are widely available; some are more limited, owing to seasonal releases or distribution deals.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.newplanetbeer.com/gluten-free-beer/pale-ale/\">New Planet Pale Ale\u003c/a> \u003c/strong>(5 percent alcohol by volume)\u003c/p>\n\u003cp>This beer, from a brewery whose owner is gluten-intolerant, replaces malted grains with sorghum and brown rice extract. Like a traditional pale ale, it has a floral bitterness that brings craft beer to mind.\u003c/p>\n\u003cp>\"It has that little bitterness to it, which is nice,\" Abbey says. \"Because sorghum can be kind of sweet.\"\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.dogfish.com/brews-spirits/the-brews/seasonal-brews/tweasonale.htm\">Dogfish Head Tweason'Ale\u003c/a> \u003c/strong>(6 percent ABV)\u003c/p>\n\u003cp>Featuring strawberries and sorghum along with hops, this crisp ale is a nod to the sweet and sour flavors of a Belgian lambic. The fruit adds a little complexity without taking over — \"it smells like beer,\" Abbey says.\u003c/p>\n\u003cp>\"It would definitely work for me in a ballpark, picnic situation — and I would not feel like a weird outcast,\" she says. \"I think they have a good recipe.\"\u003c/p>\n\u003cp>Still, she notes, \"It's not as carbonated as 'real beer.' \"\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://omissionbeer.com/about-the-beers/\">Omission Pale Ale\u003c/a> \u003c/strong>(5.8 percent ABV)\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Omission comes from Craft Brew Alliance, which also produces Widmer Brothers and other malted beers. To reduce the gluten content, the brewer uses low-protein barley and adds an enzyme called Brewers Clarex, which breaks down gluten. The end product \u003ca href=\"http://www.businesswire.com/portal/site/home/permalink/?ndmViewId=news_view&newsLang=en&newsId=20120502006347&div=1704724486\">isn't 100 percent gluten-free\u003c/a>, though, and Abbey could feel the effects of it after drinking it.\u003c/p>\n\u003cp>But she enjoyed the flavor enough to keep at it, anyway.\u003c/p>\n\u003cp>\"That tastes more like beer to me,\" Potter says. \"It tastes malty. Which is hard\" when you're making beer without gluten.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.glutenfreebeers.co.uk/\">Green's 'Quest' Tripel Blonde Ale\u003c/a> \u003c/strong>(8.5 percent ABV)\u003c/p>\n\u003cp>This Belgian beer pours with a rich, full head. Like some of our other selections, hops and a relatively high alcohol content help it avoid the sweet and watery qualities of other gluten-free beers.\u003c/p>\n\u003cp>\"This has that refreshingness — you drink it, it makes you go, 'Aah,' \" Abbey says.\u003c/p>\n\u003cp>Made with millet, buckwheat and rice, Quest has a full body that's made more complex by Belgian yeast.\u003c/p>\n\u003cp>\"You can see there's something in there,\" Abbey says. \"It looks like a craft beer; it's not clear. It has a nice bitterness to it, too ... it's like an orange coriander beer.\"\u003c/p>\n\u003cp>Indeed, gluten-free beers have come a long way since 2007, when two sorghum-based beers — Anheuser-Busch's \u003ca href=\"http://www.redbridgebeer.com/\">RedBridge\u003c/a> and Lakefront Brewing's \u003ca href=\"http://www.lakefrontbrewery.com/beer/organic/new-grist\">New Grist\u003c/a> — took the Great American Beer Festival's top two spots for gluten-free beer. Since then, the winners have included \u003ca href=\"http://www.strangebrewingco.com/\">Strange Brewing Co.'s\u003c/a> Gluten-Free Lemon Pale and \u003ca href=\"http://www.alchemistbeer.com/\">The Alchemist's\u003c/a> Celia Pale Ale. Another contender is \u003ca href=\"http://www.harvesterbrewing.com/where-to-buy\">Harvester Brewing\u003c/a>, a Portland company that uses gluten-free oats and chestnuts from Oregon.\u003c/p>\n\u003cp>And the trading of gluten-free home-brewing tips online, along with gluten-reducing enzymes like Clarex, means that celiac beer-lovers can tinker with their own recipes, as well.\u003c/p>\n\u003cp>In fact, Abbey says, she and a friend recently used her brewing kit to make a batch of gluten-free beer. After considering roasted millet and malted buckwheat, they settled on sorghum extract — and a large dose of hops.\u003c/p>\n\u003cp>\"It was delicious,\" she says. \"It made me think that beer was possible again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Malted wheat and barley add flavor and heft to most beers, but they also contain gluten, making beer off limits for people with celiac disease and gluten sensitivity. For those looking for gluten-free options for Super Bowl Sunday and beyond, good news: There are more choices than ever before for flavorful, full-bodied gluten-free beer.","status":"publish","parent":0,"modified":1359964018,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1067},"headData":{"title":"A Quest For Real Beer, Without The Gluten | KQED","description":"Malted wheat and barley add flavor and heft to most beers, but they also contain gluten, making beer off limits for people with celiac disease and gluten sensitivity. For those looking for gluten-free options for Super Bowl Sunday and beyond, good news: There are more choices than ever before for flavorful, full-bodied gluten-free beer.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"55881 http://blogs.kqed.org/bayareabites/?p=55881","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/03/a-quest-for-real-beer-without-the-gluten/","disqusTitle":"A Quest For Real Beer, Without The Gluten","nprByline":"Bill Chappell","nprStoryId":"170259193","nprApiLink":"http://api.npr.org/query?id=170259193&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/01/25/170259193/a-quest-for-real-beer-without-the-gluten?ft=3&f=170259193","nprRetrievedStory":"1","nprPubDate":"Fri, 01 Feb 2013 13:39:00 -0500","nprStoryDate":"Fri, 01 Feb 2013 10:10:00 -0500","nprLastModifiedDate":"Fri, 01 Feb 2013 13:39:22 -0500","path":"/bayareabites/55881/a-quest-for-real-beer-without-the-gluten","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55888\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer.jpg\" alt=\"More and more gluten-free beers are entering the marketplace.\" width=\"624\" height=\"286\" class=\"size-full wp-image-55888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More and more gluten-free beers are entering the marketplace. We asked a librarian with celiac disease for her list of favorites. Photo: Bill Chappell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/25/170259193/a-quest-for-real-beer-without-the-gluten\">The Salt at NPR Food\u003c/a> (2/1/13)\u003c/p>\n\u003cp>Anyone who gives up gluten, either by choice or medical necessity, will inevitably feel a twinge of regret bidding adieu to bread, pasta or pastries. But for some, the greatest hardship may be saying no to beer — especially at times like Super Bowl Sunday, when having a cold one in hand is part of many people's game day tradition.\u003c/p>\n\u003cp>So it's no small thing that a growing number of brewers are offering gluten-free beers that are both tasty and satisfying.\u003c/p>\n\u003cp>They're joining other food and beverage producers who've discovered that gluten-free is now a \u003ca href=\"http://articles.latimes.com/2012/oct/24/business/la-fi-gluten-free-20121024\">$4.2 billion market\u003c/a>, as the ranks of people with \u003ca href=\"http://www.npr.org/blogs/health/2010/09/27/130160161/adults-can-develop-celiac-disease-later-in-life-study-finds\">celiac disease\u003c/a> and gluten sensitivity grow.\u003c/p>\n\u003cp>While many gluten-free beer drinkers complain of the lack of quality or variety, the choices have grown steadily. Consider that in 2007, when the \u003ca href=\"http://www.greatamericanbeerfestival.com/the-competition/winners/\">Great American Beer Festival\u003c/a> officially added a gluten-free category to its competition, only eight beers were entered. At last year's festival, the category drew 20 entries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I tell Abbey Potter, a librarian at the Library of Congress who was diagnosed with celiac disease five years ago, that several brewers are now focused only on making good beer without gluten, her answer is immediate: \"God bless them.\"\u003c/p>\n\u003cp>Potter learned to appreciate craft beer during her college years in Kalamazoo, Mich. She eventually took up home brewing, buying equipment that later sat unused. For her, the treat of drinking Kalamazoo-made Bell's beers in Washington, D.C., was short-lived; she was diagnosed with celiac not long after Bell's hit local shelves.\u003c/p>\n\u003cp>So I invited Abbey to join me in a tasting of gluten-free beers. I was a bit dubious of the quality we'd find, knowing that malted wheat or barley, which are responsible for the gluten in most beers, also add a lot of flavor and heft. But Abbey had recently said she'd found options that taste like \"real\" beer, and I had tracked down a couple I wanted to try, as well.\u003c/p>\n\u003cfigure id=\"attachment_55887\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer-abbey-potter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/gluten-free-beer-abbey-potter.jpg\" alt='\"God bless them,\" Abbey Potter says of craft brewers who are making gluten-free beer. Potter was diagnosed with celiac disease several years ago. Photo: Bill Chappell/NPR' width=\"225\" class=\"size-full wp-image-55887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"God bless them,\" Abbey Potter says of craft brewers who are making gluten-free beer. Potter was diagnosed with celiac disease several years ago. Photo: Bill Chappell/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Most brewers use one of two strategies for making beer without gluten. Some avoid cereals like wheat, barley and rye, substituting sorghum, rice or fruit. Others brew with barley and then extract gluten from the beer. Drinkers who are highly sensitive to gluten often avoid these beers. But the process removes enough of the protein to be deemed gluten-free according to international standards. And Abbey says she hasn't had a problem with them.\u003c/p>\n\u003cp>\"They're trying to give you the real experience,\" she says. \"Because that's what you miss the most when you have to drink gluten-free beer: feeling like you're having a beer.\"\u003c/p>\n\u003cp>Some of the following selections are widely available; some are more limited, owing to seasonal releases or distribution deals.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.newplanetbeer.com/gluten-free-beer/pale-ale/\">New Planet Pale Ale\u003c/a> \u003c/strong>(5 percent alcohol by volume)\u003c/p>\n\u003cp>This beer, from a brewery whose owner is gluten-intolerant, replaces malted grains with sorghum and brown rice extract. Like a traditional pale ale, it has a floral bitterness that brings craft beer to mind.\u003c/p>\n\u003cp>\"It has that little bitterness to it, which is nice,\" Abbey says. \"Because sorghum can be kind of sweet.\"\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.dogfish.com/brews-spirits/the-brews/seasonal-brews/tweasonale.htm\">Dogfish Head Tweason'Ale\u003c/a> \u003c/strong>(6 percent ABV)\u003c/p>\n\u003cp>Featuring strawberries and sorghum along with hops, this crisp ale is a nod to the sweet and sour flavors of a Belgian lambic. The fruit adds a little complexity without taking over — \"it smells like beer,\" Abbey says.\u003c/p>\n\u003cp>\"It would definitely work for me in a ballpark, picnic situation — and I would not feel like a weird outcast,\" she says. \"I think they have a good recipe.\"\u003c/p>\n\u003cp>Still, she notes, \"It's not as carbonated as 'real beer.' \"\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://omissionbeer.com/about-the-beers/\">Omission Pale Ale\u003c/a> \u003c/strong>(5.8 percent ABV)\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Omission comes from Craft Brew Alliance, which also produces Widmer Brothers and other malted beers. To reduce the gluten content, the brewer uses low-protein barley and adds an enzyme called Brewers Clarex, which breaks down gluten. The end product \u003ca href=\"http://www.businesswire.com/portal/site/home/permalink/?ndmViewId=news_view&newsLang=en&newsId=20120502006347&div=1704724486\">isn't 100 percent gluten-free\u003c/a>, though, and Abbey could feel the effects of it after drinking it.\u003c/p>\n\u003cp>But she enjoyed the flavor enough to keep at it, anyway.\u003c/p>\n\u003cp>\"That tastes more like beer to me,\" Potter says. \"It tastes malty. Which is hard\" when you're making beer without gluten.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.glutenfreebeers.co.uk/\">Green's 'Quest' Tripel Blonde Ale\u003c/a> \u003c/strong>(8.5 percent ABV)\u003c/p>\n\u003cp>This Belgian beer pours with a rich, full head. Like some of our other selections, hops and a relatively high alcohol content help it avoid the sweet and watery qualities of other gluten-free beers.\u003c/p>\n\u003cp>\"This has that refreshingness — you drink it, it makes you go, 'Aah,' \" Abbey says.\u003c/p>\n\u003cp>Made with millet, buckwheat and rice, Quest has a full body that's made more complex by Belgian yeast.\u003c/p>\n\u003cp>\"You can see there's something in there,\" Abbey says. \"It looks like a craft beer; it's not clear. It has a nice bitterness to it, too ... it's like an orange coriander beer.\"\u003c/p>\n\u003cp>Indeed, gluten-free beers have come a long way since 2007, when two sorghum-based beers — Anheuser-Busch's \u003ca href=\"http://www.redbridgebeer.com/\">RedBridge\u003c/a> and Lakefront Brewing's \u003ca href=\"http://www.lakefrontbrewery.com/beer/organic/new-grist\">New Grist\u003c/a> — took the Great American Beer Festival's top two spots for gluten-free beer. Since then, the winners have included \u003ca href=\"http://www.strangebrewingco.com/\">Strange Brewing Co.'s\u003c/a> Gluten-Free Lemon Pale and \u003ca href=\"http://www.alchemistbeer.com/\">The Alchemist's\u003c/a> Celia Pale Ale. Another contender is \u003ca href=\"http://www.harvesterbrewing.com/where-to-buy\">Harvester Brewing\u003c/a>, a Portland company that uses gluten-free oats and chestnuts from Oregon.\u003c/p>\n\u003cp>And the trading of gluten-free home-brewing tips online, along with gluten-reducing enzymes like Clarex, means that celiac beer-lovers can tinker with their own recipes, as well.\u003c/p>\n\u003cp>In fact, Abbey says, she and a friend recently used her brewing kit to make a batch of gluten-free beer. After considering roasted millet and malted buckwheat, they settled on sorghum extract — and a large dose of hops.\u003c/p>\n\u003cp>\"It was delicious,\" she says. \"It made me think that beer was possible again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55881/a-quest-for-real-beer-without-the-gluten","authors":["byline_bayareabites_55881"],"categories":["bayareabites_301","bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_14753","bayareabites_1859","bayareabites_11132","bayareabites_138","bayareabites_10921"],"featImg":"bayareabites_55882","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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