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Posts Tagged ‘celiac disease’

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Wednesday, April 6th, 2011

Autism-Vaccine Author Defends His Research

Dr. Andrew Wakefield, who published a study in 1998 about the possible link between autism and vaccines which was subsequently questioned and discredited by the medical community, has defended his work in an interview on CNN.

Dr. Wakefield’s work has been discredited over the past several years, and ten of the eleven doctors who were involved in the study have removed their names from it. The Sunday Times reports that Dr. Wakefield “changed and misreported results” in his research, according to “confidential” medical documents and interviews with witnesses.

Dr. Wakefield’s study was published in February 1998 in The Lancet medical journal, causing widespread concern among parents that the MMR vaccine—for measles, mumps, and rubella—was linked to autism. According to The Sunday Times, the impact of the article was “extraordinary,” with vaccination rates decreasing from 92% to less than 80%, while “herd immunity” from measles occurs when 95% of the population has been vaccinated.

After a British journalist, Brian Deer, published the results of his investigation calling Wakefield’s study an “elaborate fraud,” Wakefield denied these allegations as false in an interview on CNN with Anderson Cooper. Wakefield continues to stand by his findings, saying that the results have been replicated in studies in five other countries and that Deer has received financial support from a pharmaceutical company. Check out the link below to see the interview yourself.

CNN Video Clip

Tina Turbin

www.DannyTheDragon.com

b.a.

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Sunday, March 13th, 2011

Tina Sends a THANK YOU to All of You

Dear Friends,

I’m sending this out to say THANK YOU to all of you for your continued support – it’s a tremendous help and been quite an avenue to meet such nice people. I love reading all of your communications too.

A special thanks to many of you for calling and sending in the many questions for the past near two years of radio shows, your suggestions, your invaluable feedback, your questions and for listening in on the various shows. I have been on a 4-month break from the radio shows and interviews I was accepting, enabling me to focus on some exciting projects as a children’s author, a fully grain-free (and of course gluten-free) cook, my work in the celiac arena and of course my studying which is very important to me.

I am being very selective ( or picky as you may say) and will do just a few shows this year, keeping you informed. Some very exciting and very wonderful projects are moving forward. Things have really expanded beautifully.

Wishing you all an amazing 2011 and wishing you all success and accomplishment in your goals.

Tina Turbin
www.TinaTurbin.com
r.n.

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Wednesday, March 9th, 2011

Traveling Gluten-Free Site

There seems to be a number of sites on travel.  Karen reached out to me to share a bit about her travel site and here is her story as well:

Tina,

I launched a website almost exactly two years ago to address this specific challenge: traveling safely on a gluten-free diet. My son, who was diagnosed with Celiac before he was even two years old, is now almost seven. We had taken a Caribbean vacation and had realized there wasn’t really any place to share our feedback with other Celiacs looking to plan safe and fun vacations with gluten-free family members…and few places to go to GET feedback when in the initial planning stages of a trip.

Two years ago I launched my own gluten free website to help people find restaurants, grocery stores, hotels/resorts, and cruise ships around the world that accommodate gluten-free diets. It is a review-based site, with dining and travel reviews submitted by people all over the country — and the world. We have over 800 reviews, and they are organized geographically to make it easy to access the ones most relevant to you. In fact, we just added new and improved search technology to allow users to narrow their search down to the city/town or zip code level — and map the results.

We also have a section of our site called Gluten Free Restaurant Menus ( http://www.glutenfreetravelsite.com/restaurants ) dedicated to listing some of the best national and regional chain restaurants with gluten-free menus (with direct links to those menus).

So all told, our site helps users find thousands of great places to safely dine gluten-free around the world. I hope you’ll find it useful Tina!
Karen Broussard
http://www.glutenfreetravelsite.com

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Wednesday, March 2nd, 2011

Coconut Flour and Coconut Oil

You may want to consider coconut as a regular part of your diet. There are endless ways to indulge! The best way to experience the many health-giving gifts of coconut is to try virgin coconut oil.

I truly believe Virgin coconut oil is one of the smartest oils you can eat. Rich in lauric acid, coconut oil contains NO trans fat, strengthens your immune system and boosts your metabolism! I am not diagnosing jut sharing my opinion.

Also, by substituting Coconut Flour in some baking recipes, you can literally recreate your favorite treats, turning them into delicious guilt-free health promoting foods.

Coconut flour which has been defatted and then finely ground into a powder has a very similar consistency to wheat flour. However, that’s where the similarities begin and end. Coconut flour is unlike any other consisting of 14% coconut oil and 58% dietary fiber! The remaining 28% consists of water, protein, and carbohydrate. If you haven’t tried coconut flour yet, here are some more excellent reasons to start:

·Coconut Flour is gluten-free and hypoallergenic. With as much protein as wheat flour, coconut flour has none of the specific protein in wheat called “gluten”. This is an advantage for a growing percentage of the population who have allergies to gluten or a wheat sensitivity.

·Coconut Flour consists of the highest percentage of dietary fiber( 58%) found in any flour. Wheat bran has only is 27% fiber.

Tina Turbin

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Wednesday, February 23rd, 2011

Genetic Testing Without a Doctors Visit

Can you control what genes you are born with? NO! You change your diet and lifestyle to avoid the troubles you may be facing and that seems to be about it.

Now gluten sensitivity and celiac disease can be evaluated with genetic testing. Traditional diagnostic testing has focused on blood antibody tests and or intestinal biopsies. Traditional tests for gluten sensitivity are often incorrect though.

These tests only measure a fraction of how a person’s immune system can react to gluten  Blood tests only measure the gluten found in wheat (gliadin). People react to gluten in different ways.  Some people may have one or multiple immune reactions: intestinal problems, psychological problems, migraine headaches, psoriasis, osteoporosis, fibromyalgia, chronic fatigue, multiple sclerosis – the list goes on and on. Many patients go to a doctor’s office after they were already biopsied or blood tested and then told that they did not have gluten intolerance, to find out that their DNA tests were positive.

Traditional definition of gluten – clarified!

Most of the research regarding gluten intolerance, sensitivity and celiac disease focuses only on 3 grains “wheat, barley, rye” and sometimes a fourth, oats.   Many studies link the gluten in corn to adverse reactions and almost half of the people diagnosed with celiac disease do not get better on a traditionally defined gluten free diet – why is this? The answer: the traditionally defined Gluten Free Diet is not really gluten free.

You may read more about this very interesting topic at:

http://www.glutenfreesociety.org/genetic-testing-for-gluten-sensitivity

Tina Turbin
www.TinaTurbin.com
r.n.

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Sunday, February 13th, 2011

Gluten Free Sugar Cookie Cut-Outs – Valentine’s Day Recipe

Below is a little teaser of a recipe from a soon to be released book, Gluten Free Cookies by Luane Kohnke. You will have an opportunity to read the review of many tested recipes we will be doing out of her book over the next two months. So check back soon!

Enjoy and Happy Valentines Day, Tina

Gluten Free Sugar Cookie Cut-Outs

Ingredients:

1 cup brown rice flour
1/3 cup potato starch
2 1/2 tablespoons tapioca flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup plus 2 tablespoons almond flour
8 tablespoons (1 stick) unsalted butter, room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
1 large egg

Makes 48 to 60 cookies

I developed this recipe for my friend Gail.  She was diagnosed with celiac disease late in life, and really missed her sweets. She told me that these cookies reminded her of the sugar cookies her grandmother made.

Directions:

1. In a medium bowl, sift together brown rice flour, potato starch, tapioca flour, xanthan gum, baking soda,  cream of tartar, and salt. Whisk in almond flour. Set aside.

2. In the large bowl of an electric mixer, combine butter and sugar. Set mixer speed to medium and beat until light and fluffy. Add vanilla extract and egg. Beat until well combined, about 1 to 2 minutes. Reduce mixer speed to low. Add flour mixture and mix until just incorporated. Divide dough into quarters, and wrap each quarter in plastic wrap or wax paper. Chill for 1 to 2 hours, or overnight.

3. Preheat oven to 350°F. Line cookie sheets with parchment.

4. Roll dough, one quarter at a time, between sheets of wax paper, to 1/4-inch thickness. Cut with heart-shaped cookie cutter, dipping cookie cutter in brown rice flour or all-purpose gluten-free flour to aid cutting.

5. Place cookies on prepared cookie sheets, spacing them about 2 inches apart. If dough becomes too soft to reroll easily, return it to the refrigerator or place it in the freezer for 5 to 10 minutes, until it is firm enough to reroll. Sprinkle cookies with granulated sugar, demerara sugar, or gluten-free sanding sugar.

6. Bake until edges are pale golden brown, about 10 to 12 minutes. Cool on cookie sheets for 5 minutes.

7. Transfer cookies, still on parchment, to wire racks to cool completely. Store cookies in an airtight container for up to 1 week.

Recipe taken from Gluten-Free Cookies by Luane Kohnke
(978-1-4162-0623-1; $18.95; Pub date: March 2011; Sellers Publishing; 50+ full-color photos, Hardcover)

Author Bio:

Luane Kohnke has been an accomplished gourmet cookie baker for more than 20 years. Her love for cookie baking began when she was nine years old, living on her family’s farm in Wisconsin, and she developed an interest in gluten-free baking about 15 years ago. Luane lives in New York City. For more information, visit www.luanekohnke.com.

Tina Turbin
www.TinaTurbin.com

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Wednesday, February 9th, 2011

Gluten-Free and the Carolina Rice Plantation

This company grows and mills not only rice & rice flour, but also corn, milling grits and corn meal.

According to the company, their mill produces only those products, nothing else grown or milled on the farm.

I did not ask what was grown nearby. With celiac disease you should be sure you have no cross contamination, if you are gluten intolerant or have an allergy you are best to do your homework for cross contamination as well.

This could be a good source for some people. Check them out.

Carolina Plantation reintroduced aromatic rice to South Carolina in 1996. With rice once again in her fields, Plumfield Plantation proudly serves a truly distinctive taste of the 18th century southern rice plantations.

Carolina Plantation Rice

Post Office Box 505

Darlington, SC 29532

Toll Free: (877) 742-3496

Local: (843) 395-8058

Fax: (843) 395-6769

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Saturday, January 29th, 2011

Listen to My NABBW (National Association of Baby Boomer Women) Teleseminar on Celiac Disease


In addition to my work as a children’s author, I am dedicated to bringing awareness to celiac disease, which is caused by an autoimmune reaction to gluten, a protein found in wheat, barley, and rye, leading to damage to the small intestine and a variety of serious physical and mental symptoms.

I had the honor and pleasure of delivering a teleseminar on celiac disease with Anne Holmes, the “Boomer-in-Chief” of the NABBW, National Association of Baby Boomer Women.

Follow the link below to have a listen or download the teleseminar as an MP3:

http://attendthisevent.com/?eventid=14823489

Enjoy!

Tina Turbin

www.GlutenFreeHelp.info

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Thursday, January 20th, 2011

Author Connie Sarros Acknowledges Tina Turbin

 

Congratulations to Tina Turbin!

Some people accomplish extraordinary things. When they do, it’s nice to recognize them and applaud them for their accomplishments. Tina Turbin is one of those people. She’s well known by many of you because of her involvement in the celiac community.

Who is Tina Turbin?

Tina is an activist in two main fields: 1) She actively works to make improvements in children’s literacy and education, and 2) She works diligently to raise awareness about celiac disease. She speaks regularly on these topics on national radio shows and writes articles and columns for a wide variety of publications and websites. You can learn more about Tina at http://TinaTurbin.com.

Why the “Congratulations!”?

Tina wrote the award-winning children’s picture book Danny the Dragon Meets Jimmy. iSTORYTIME (the iPhone App Developer for Dreamworks) has recently signed to turn the DVD of this book into a children’s book app. This production is unique because its the first of its kind to have sign-language interpretation added for the deaf to assist this under-served population.

Imagination Publishing Group President Alan Wayne said, “I’m pleased to say that this is the first of many apps to be created through iStorytime for the Danny the Dragon series.” Profits from the sales of the Danny the Dragon DVD are donated to the Blossom Montessori School for the Deaf. Learn more about her books, DVD, and what she does to help celiacs at her website.

Congratulations Tina!

Connie Sarros

www.gfbooks.homestead.com


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Wednesday, January 5th, 2011

Celiac Disease and Sjögren’s Syndrome

This is a new one for me folks. As a researcher and writer, one who is VERY involved in the gluten-free and celiac arena I am constantly learning. This I feel we all need to be aware of and as a women I really wanted to get this out.

. With upwards of 4,000,000 Americans suffering from Sjögren’s syndrome, it is one of the most prevalent autoimmune disorders. Nine out of 10 patients are women. With that said, please read on:

Here are some of the connections between Celiac and Sjögren’s :

  • Celiac disease and Sjögren’s syndrome have an autoimmune background and a close association.
  • In one study, the prevalence of celiac disease amongst patients with Sjögren’s syndrome has been found to be in the range of 4.5% and 15%.
  • According to Patinen et al., the co-occurrence of celiac disease and Sjögren’s syndrome should be recognized because of its effects on dental and oral mucosal health. In their 1994 study, they suggested that a gluten-free diet treatment might alleviate autoimmune inflammation.
  • On the basis of these findings, Szodoray  recommends screening and follow-ups , and regular gastrointestinal care of Sjögren’s syndrome patients to help identify celiac disease cases as well as help to avoid severe malnutrition and intestinal malignancies.

The symptoms are dry eyes and dry mouth, Sjögren’s may also cause dysfunction of other organs such as the kidneys, gastrointestinal system, blood vessels, lungs, liver, pancreas, and the central nervous system. People can experience extreme fatigue and joint pain and have a higher risk of developing lymphoma.

About half of the time Sjögren’s syndrome occurs alone, and the other half it occurs in the presence of another autoimmune connective tissue disease.When Sjögren’s occurs alone, it is referred to as “Primary Sjögren’s.” When it occurs with another connective tissue disease, it is referred to as “Secondary Sjögren’s.”

All instances of Sjögren’s syndrome are systemic, affecting the entire body. Symptoms may remain steady, worsen, or, uncommonly, go into remission.

Since symptoms of Sjögren’s syndrome mimic other conditions and diseases, Sjögren’s can often be overlooked or misdiagnosed. On average, it takes nearly seven years to receive a diagnosis of Sjögren’s syndrome. Wow, so similar Celiac disease!

Since the disease was first identified in 1933 by Dr. Henrik Sjögren, it has been proven to affect virtually every racial and ethnic group. General awareness about Sjögren’s syndrome is still lacking and increased professional awareness is needed to help expedite new diagnoses and treatment options. Again very similar to our Celiac disease needs in this country.

Please share your experiences with this autoimmune disease as well as celiac, please.

Tina Turbin

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