Be True to Your Heart, Dear Celiac

A "hearty" welcome to new guest blogger, Brandy Wendler.  Brandy is an Acute Care Nurse Practitioner at a local hospital in Anchorage, Alaska. Before obtaining her master's degree from Emory University, she worked in one of the top cardiovascular ICU's in the nation.  She was diagnosed with celiac disease in 2009, and has been promoting awareness for heart health & celiac disease as Mrs. Alaska 2012, and Mrs. Northwest International 2013.  Welcome Brandy!

~Elisabeth

BY GUEST BLOGGER, BRANDY WENDLER, RN, MSN, ACNP-BC

For many people, February is the month of love and romance but as a former cardiovascular ICU nurse, February is a month to raise awareness about all things heart related. The American Heart Association (AHA) chose February as National Heart Month because we tend to focus a little too much on our emotional "heart" this time of year and forget about the real organ nestled in our chest and how it is affected by our lifestyle choices. Did you know that heart disease is the #1 killer of men and women? 1 in 30 women will die of breast cancer but 1 in 3 women (as well as men) will die of a heart-related illness.
 

Celiac Disease & Heart Health

So, why write about this on an allergy-related blog? Well, Celiac Disease is an autoimmune disorder that is triggered by the ingestion of gluten proteins (like gliadin and glutenins), found in grains like wheat, barley, and rye.  Gluten proteins actually have a strong connection with heart-related illnesses. Celiac Disease is a genetic disorder that in general carries an increased risk for other illnesses but, research suggests that Celiacs are 30% more likely than the general population to die of an illness associated with the heart and vascular system. The reason behind this is summed up in one word: Inflammation.

Celiac Disease is an inflammatory disorder that occurs in the gut when gluten is ingested but that inflammatory response doesn't just stay in the intestines, it is carried by your blood throughout your body. When inflammation occurs in the blood vessels, whether it is due to conditions such as high blood pressure, inflammation, or smoking, damage to the vessel wall occurs. In an attempt to repair the damage, the body will send out elastin, fibrin, fat and cholesterol to make a patch on the damaged area. This is what doctors typically refer to as plaque (see the picture below.) and is the basis of most heart disease.

 

The plaque, once formed, can be “sticky” and attract more cellular debris and fatty cholesterol (LDL or “bad” cholesterol) which may deposit on to it further narrowing the arteries and making blood flow difficult. Blood, as you may know, delivers oxygen and nutrients that are vital for your muscles and organs to function. When a blood clot goes through these narrowed vessels, blood flow can be cut off completely. When a clot occurs in the smaller vessels of the heart, a heart attack occurs, and when it happens in the brain, a stroke may occur.

The good news for those with Celiac Disease is that once you are stable on the gluten-free diet, your risk returns to that of the general population. However, as mentioned above, 1 in 3 people will die of a heart-related disease. 

Care For Your Heart Beyond Gluten

So, how do you help your heart and decrease your chances of a heart-related illness? The first step is to know your risk factors. These are divided into two categories: modifiable and non-modifiable.

Modifiable	Non-modifiable
High Blood pressure	Age
High Cholesterol	Gender
Obesity	Genetics/Heredity
Physical Inactivity
Smoking
Poor diet
Diabetes
Stress

Look at the table above and focus on the left column. These are the items that you have control over and are within your power to change. We never got a choice on whether we wanted food allergies or not but we do have a choice about decreasing our heart disease risk. Notice how almost all the risk factors on the list can be traced back to diet? The next step to decreasing your heart health risk would be a proper diet. Diet is about 80% of our health and a proper diet will decrease blood pressure, cholesterol, and weight as well as control diabetes and help you manage stress.  If you think about it though, the majority of food found at the grocery store that is labeled or marketed as “gluten-free” (or even “allergen-free”) is high in sugar, fat, salt, and calories in order to compensate for lack of taste and a different texture. All of these added ingredients are bad for our heart and health in general.

However, as a person with food intolerances or allergies we are already programmed to analyze the food we ingest. This is good news because we have already gained the skills necessary to help us on our road to health and wellness. Try starting small. If you are craving something crunchy, try eating unsalted nuts instead of potato chips. Want something sweet? Have some fruit instead of candy, chocolate, or cookies. Use herbs and spices in place of salt to give food flavor and use natural sweeteners such as liquid stevia (powdered has too many additives), agave, maple syrup or honey instead of refined sugars. Prepare snacks and meals ahead of time as well. That way, when hunger hits you will be prepared and make better choices. You don’t have to make sweeping changes all at once but small steps and little modifications over time add up! After all, you didn’t learn what foods to avoid for your allergies all in one day.
 

So this month, be good to your heart in more than one way and make choices that will keep your heart happy for the rest of your life, not just on one day!

For more information on a heart healthy lifestyle visit www.heart.org.

About the Author

Brandy Wendler, RN, MSN, ACNP-BC, Mrs. Alaska 2012, Mrs. NW International 2013Brandy Wendler, Mrs. Northwest International 2013, is an Acute Care Nurse Practitioner at a local hospital in Anchorage, Alaska. Before obtaining her master's degree from Emory University, she worked in one of the top cardiovascular ICU's in the nation. She is married to the love of her life, Capt. John Wendler, a pilot in the United States Air Force. 

Brandy was diagnosed with Celiac Disease four years ago and has been honored to represent her platform "Against the Grain: Raising Awareness for Celiac Disease" for the past three years. She created a website,www.livingwithoutgrain.com, to support Alaskans on a gluten-free diet and organized the only support group in Alaska to encourage those living a gluten-free lifestyle. She also designs gluten-free menus for restaurants and has a personal blog, www.brandywendler.blogspot.com. You may remember her as Mrs. Alaska International 2012, a title she proudly held will promoting Celiac Disease awareness through her platform.

Additionally, Brandy is an active volunteer with the Heart Association and enjoys raising money for the organization as well as administering heart health checks and educating community members about a heart healthy life-style.

Recipe: Almond Cognac Truffles

 

 PHOTOGRAPH COURTESY OF JEFF HAGE, GREEN FROG PHOTO

BY ELISABETH VELTMAN, THE TENDER FOODIE

What would Valentine's Day be without chocolate?  It would be the day I made the front page of the New York Times ("Single Gal Sets Hallmark Store on Fire").  My love affair w/ this beautiful bean began many moons ago, and has evolved to accommodate the onset of dairy and now, tapioca allergies (tapioca is used in place of soy lecithin in soy-free chocolate). Thanks to a few forward thinking chocolatiers, there are truly dairy-free, even soy-free choices out there, the quality of which, make excellent truffles.

Truffles, in my opinion, are the quintessential gift, though I do confess that these don't always make it to the intended recipient.  This recipe is my favorite.  It combines a soft, sensuous center that leaves you a little buzzed, cupped by a hard chocolate shell waiting to be snapped.  Yeah, they taste as sexy as they sound. Go forth Lovers, make them, eat them, and be ... inspired.

RECIPE:  ALMOND COGNAC TRUFFLES

Dairy-free, Gluten-free, Soy-free, Egg-free
Copyright, Elisabeth Veltman, The Tender Palate

INGREDIENTS

10 oz. of dairy-free bittersweet chocolate – chopped in small chunks for the ganache
6 more oz. tempered for the ganache (see below)
8 more oz. tempered for the coating (see below)

Recommended brands:  Enjoy Life Bittersweet Chocolate Chunks (made w/o soy, but w/ tapioca)  or Callebaut Bittersweet Chocolate (made w/ soy lecithin)

½ cup of coconut cream (measured after the fat is stirred in)
    (Recommended Brand: Thai East Coconut Milk)

1 TBS of coconut oil (melted)

2 tsp. of almond extract (gluten-free)

4 TBS of cognac (pure distilled)

½ cup of granulated sugar (for sprinkling)

MAKE THE GANACHE

Place 10 oz. of chopped chocolate into a medium-sized bowl. In a small saucepan, bring the coconut cream just to a boil and immediately pour over the chocolate chunks.  Add the coconut oil.  Shake to evenly coat, and then cover the bowl with a plate to seal in the steam.  This will melt the chocolate.  Ignore for 10-15 minutes, and then whisk the mixture vigorously until there are no lumps and the chocolate has a lovely shine to it.  Whisk in the cognac and the almond extract.  

Temper 6 oz. of chocolate: As you wait for ganache to melt together (above), place 6 additional oz. (3/4 c.) of chocolate chunks into a Pyrex* measuring cup and place into the microwave for 20 seconds.  Stir, even if the chunks aren’t melted yet.  Place the chocolate back into the microwave for 20 more seconds, and then stir again.  Repeat this until the chocolate melts at 15-second intervals.  When all of the chocolate is melted and stirred, you have tempered chocolate.  This will add to the texture of the truffles.  Add this to the Ganache and whisk until the shiny again.

At this point, place your ganache, covered, in the refrigerator to firm up for an hour or over night.  

*Use the Pyrex brand of measuring cup, since it conducts heat evenly.  Some containers will burn the chocolate in the microwave.

ROLL & COAT

Temper another 8 oz. of chocolate chunks in the microwave, using the same method above, but set aside.  

Remove the ganache from the refrigerator.  If it is too hard, simply let it sit for 30 minutes.  With a small melon baller, tiny ice cream scoop, or a spoon, scoop out the ganache and roll in your hands to make a small, round ball.  Continue until the ganache is all balled up.  Place each ball on a plate with an inch of space around each one.  The carefully spoon the last batch of tempered chocolate over the top of each ball so that it seeps over the top and down the side and creates an upside down cup.  Place the plate(s) of truffles in the refrigerator to set for about 30 minutes.  When the chocolate is set (the outer coating will be hard, and the filling will be firm but soft) turn each truffle over and sprinkle the ganache filling with sugar.  

Serve cold or at room temperature.  Best to store covered in the refrigerator.

About the Author

Writer, owner of Blue Pearl Strategies, and lover of all culinary delights, Elisabeth is a Tender Foodie. She started The Tender Palate, a website for foodies with food allergies where she consults with experts from every area of the Tender Foodie life. She believes that everyone should live deliciously and have a healthy seat at the table. Find her at www.tenderpalate.com.

8 Ways to Help Kick the Flu to the Curb

BY GUEST BLOGGER:  KERI TOPOUZIAN, D.O., FACOEP

There is no doubt about it, influenza causes 200,000 hospitalizations & 36,000 deaths each year according to the CDC (Center for Disease Control).

So a flu shot could save your life right???

Well, according to the NIH (National Institute of Health), for the past 25 years, winter death rates for those at risk have stayed the same even though there has been a 40-50% increase in vaccination rates!

So what else can you do to prevent the flu? Build up your immune system…

5 Ways to Build Your Immune System

1. Vitamin D: This vitamin is really a hormone and your body makes Vitamin D in your skin when you are in the sun. During the winter months and flu season, your Vitamin D levels are low. Supplement with 2,000 - 4,000 IUs per day to boost your immune system.

2. Whey Protein (contains dairy) builds your immune system by increasing glutathione levels, one of your bodies strongest antioxidants. It also includes lactoferrin which is antimicrobial. Warning, whey protein is a dairy product so it you have a diary sensitivity or allergies, do not take this.

3. Cats Claw (unadegato) increases killer T cells, increases macrophage activity. Dosing is 2-4 capsules per day or if in a tincture, 20 drops per day.  See what the NIH says about this.

4. Maitake D Fraction increases NK cell activity and killer T Cells. Dosing is usually 2-4 per day.

5. Aged Garlic is one of the most widely studied matural compounds. Increases glutathione, is anti-viral, antioxidant & has anti-inflammatory properties. Again, dosing is usually 2-4 per day.

3 Actions to Take if You Get the Flu:

1. Take Vitamin C starting at 3,000 mg every 4 hours. If you develop diarrhea, decrease the amount to tolerance. Vitamin C is antiviral & an antioxidant.

2. Vitamin A 20,000-30,000 IUs plus Eldeberry extract every day for 3 to 10 days.  Both are antiviral and have been shown to decrease symptoms of the flu. Vitamin A should be only taken at these doses for short periods of time.

3. For nausea and vomiting, consider having your doctor write a preoscription for transdermal (topical) Phenergan that your local compounding pharmacy can formulate for you. Forget the pills and those suppositories, just rub the transdermal on your skin for almost immediate relief.

Please note:  These are tips, not medical advice.  For medical advice that relates to your specific condition, please check with your own doctor.

About the Author

Keri Topouzian D.O., FACOEP

Diplomate, American Board of Anti-Aging Medicine

Dr. Topouzian is a partner at The Center of Healthy Living & received his degree in Osteopathic Medicine from the Kansas City University of Medicine in 1982.  Double-boarded in emergency medicine, is now board certified in Anti-Aging Medicine & has completed a two year fellowship in Functional Medicine.

Dr. Topouzian focuses his energies on seeking out the root/underlying cause of a patient’s complaints & utilizes Bio-identical Hormones, pharmaceutical grade nutrients from compounding pharmacies as well as new, old & forgotten Science Based treatment options.

Other Articles on Immune System Support

Exercise & the Immune System: Get Your Sexy Back

Exercise & the Immune System (2): Releasing the Psoas & the Spine

Crush, Love & Commitment w/ NAET: A therapy for food allergies.

 Barb Meconis, RN, BS giving a treatment. Photograph by Daniel E. Johnson, Wealthy Street Photography.Photographs by Daniel E. Johnson of Wealthy Street Photography

A few months ago, I had the privilege of speaking with Barb Meconis, R.N., B.S. about an interesting therapy called NAET. NAET stands for “Nambudripad’s Allergy Elimination Technique”. I had an immediate crush on this method as soon as I heard about the successes that some people had experienced with it.

COMMITMENT VS. CRUSH

Before we fall head over heals in love, however, we need to understand that NAET is not a “cure” for food allergies or celiac disease. It’s a therapy that supports and rebalances the immune system. It can help reduce symptoms and the severity of reactions, and can even reduce the number of sensitivities in some people if done properly. While it can provide immediate relief, it often takes time, great care, and work, especially if your reactions are severe and complex.

So don’t go running around behind your Epipen’s back with that bad boy Peanut Butter, or sleep around with the gluten monster if you have celiac disease, or sneak into back alleys for a three-way with good ‘ole Ben and Jerry’s. Allergic reactions are serious business. A few treatments DO NOT mean that you can suddenly eat something that makes your throat close up, no matter what someone might tell you. GOT IT?

A relationship with NAET is worth a try, however, and one that deserves a regular commitment to see if it helps rebalance your unique immune system as you also work to help heal your gut (where about 75% of your immune system lives). Take your relationship with NAET slow and steady; and work with an experienced practitioner like Barbara.  

LOSE YOUR ENERGETIC INHIBITIONS (It’s the Eastern Way)

The NAET Chart. Photograph by Daniel E. Johnson, Weatlhy Street Photography
Now.  Let’s fall in love a little. Developed by Dr. Devi S. Nambudripad, M.D., D.C., L.Ac., Ph.D., the premise behind NAET is decidedly energetic and has the underlying philosophies of Eastern medicine. But the entire method combines several medical disciplines such as allopathic (Western medicine), acupuncture, homeopathic, chiropractic, kinesiology, and nutrition. It is non-invasive and drug-free technique that helps desensitize the body to specific elements in specific foods.

If you have no idea what I just said, stick with me and I’ll explain further. Let’s first understand how this method looks at the body’s reaction to food.

NAET sees allergies, an immune reaction, as the result of energetic blockages, which can become unblocked. That is one difference between the two halves of the medical world: Western Medicine sees health as the absence of disease, while Eastern Medicine seeks a state of balance by resolving different layers of underlying causes. So the practice of NAET, much like acupuncture, looks underneath the allergic reaction, below the histamine response, to another layer, the energetic body.

The NAET method also describes multiple allergies as a spiraling weakness in the body, or blockage, where the immune system is not properly supported. Many people are experiencing this today. They start with an allergy or sensitivity to one type of food, and then end up with a list of 10, 20, or more. 

“The hardest thing for most of my clients to understand is that this is about energy medicine. It is one thing that we don’t learn in medical school. NAET is a very humble treatment that allows the body to heal the way it knows how. I started as an R.N. in 1970, working in the ICU. Many lives were saved, but patients often left with lingering health issues and chronic illness that never allowed them to thrive. It saddened me and I was ready to quit medicine altogether. But working with NAET, I’ve been able to watch people heal. Children get better and can eat ice cream for the first time in their lives. Adults can re-assimilate into society. It is a fascinating journey. I have the privilege of taking that journey with them.”

~Barbara Meconis, R.N.

YES, THERE ARE LAYERS.  WHAT ARE YOURS?

We humans have many layers and complex patterns to our well being. Some people have mild reactions while others have a life threatening anaphylaxis. Environmental and chemical allergies also come into play (cigarette smoke, mold, perfume, building materials, etc.), as do fungus and parasites, autoimmune disorders, diabetes, viruses, bacteria, autism, ADD, brain issues, and more.

The more complex the layers, the more treatments are required to feel relief, and the potential for other types of intervention might be needed.

After clearing the physical blocks, the NAET method even provides a series of treatments for emotional trauma that might be underlying a food reaction. This may sound strange, but our emotions can greatly influence our immune systems. Imagine yourself as a child where the dinner table was a constant source of conflict in your family.  Perhaps you were criticized or even abused when you entered the kitchen, or when you prepared a certain type of food. Your brain may be associating anger, resentment, sadness or fear with a particular food or food in general. As a result, your immune system might feel the need to protect you from that food. Interesting, isn’t it?

Dr. Nambudripad, in her book, describes several situations where mild to severe emotional trauma needed healing before the food reaction could be cleared. Not everyone has emotional trauma associated with food, but if you do, it is important to also receive psychological counseling along with your NAET treatments.

HOW THE THERAPY WORKS

THE BASIC FIFTEEN

Allergen Vials. Photograph by Daniel E. Johnson of Wealthy Street Photography.Barbara and I started with the BASIC 15 treatments, which are the underlying essential nutrients for everyone. If you are allergic to a string of fruits and vegetables, for instance, you may have an allergy to Vitamin C or B, not just the list of fruits or vegetables. Clearing the basic 15 could clear a bunch of food reactions at once.  


APPLIED KINISEOLOGY (NEURO-MUSCULAR TESTING - NST)

Hold in your hand, the allergen for which you are being treated.The first technique is called Kinesiology.  I’ve had this done in the past by a few different people and at first thought it was a bunch of hocus-pocus.  But in the hands of a pro, I became amazed at how accurate it can be. After you take your place on the therapy table, you will hold a vial containing the offending substance in your right hand.  For me that day, it was sugar.

While holding the vial in your right hand, your left arm is raised like in the picture above left. Barbara tries to push it down. If she can (above right), the substance in your hand is weakening you. If she can’t, and she is one strong chick, you are not reacting to that substance, so you can move on to test for the next one. Crazy, right?

Starting out strong, but ending weak.

If you test positive (or “weak”) for the substance, it’s time for a treatment.  You will keep the vial in your right hand and then turn your body over onto your stomach. I have a pillow under my chest in this picture, while Barbara takes a little machine up and down my spine several times (pictured below). She gives specific breathing instructions as she does so. This does not hurt. You simply feel a mild vibration that is quite pleasant.

ACUPRESSURE

The next step is the acupressure. With a little instrument, Barbara will apply some pressure to different points around the meridians of your body. Just relax.


BRIEF NUTRITIONAL CONSULT

Pondering my results.At this point you repeat the neuro-muscular test to see if the treatment was effective. Using the same technique, Barbara then checks for the length of time you need to avoid the substance you were treated for.  For instance, I needed to avoid all food items that contain any kind of natural or artificial sugars, including fruit, coconut, maple syrup, toothpaste, and supplements. I had to avoid eating or touching sugar for 35 hours.  After the treatment you rest in a dark room for about 30 minutes.  

THE BUZZ

I’ve spoken to a number of people about NAET and their experiences. Some have told me that they credit NAET with an actual reduction of the number of food allergies and sensitivities that they have; others have felt a great reduction in the severity of even their IgE (anaphylactic) reactions over the long haul. Still others have said that it either didn’t help them much or didn’t last. I’ve heard chiropractors and medical professionals call this treatment “very powerful”, and others remain skeptical. One mother told me that her son was having serious behavioral problems in school. The problems arose in the afternoon, after he had eaten class treats with food additives and food coloring. NAET testing revealed he was highly sensitive to additives/colorings. He stopped eating the treats, and after a series of NAET treatments, his behavioral problems abated.

QUALIFIED PRACTITIONERS ARE A MUST

A word of caution: Choose a qualified practitioner. There are those that claim to cure a life-threatening, anaphylactic response with a few laser-type treatments. These folks have inspired the California Senate to approve a bill that would prohibit chiropractors from treating food allergies. You can research qualified practitioners at www.naet.com.

MY RESULTS SO FAR

Barbara is a joy to work with.After the first three treatments, I felt immediate and remarkable relief. My vision was insanely clear as I drove down the highway toward home. I felt elation, strength, energy, and wanted to chat with everyone I loved on the phone. My abdomen felt better and more connected. I slept long and hard after those treatments. After the fourth treatment, the one for sugar, I felt rather emotional and drained, then slept for about 12 hours for two days in a row, my blood sugar adjusting like crazy. There are different types of reactions that will help your practitioner determine the depth of later treatments. I will need to finish the basic 15, commit to doing a long series of treatments and then get new IgE and IgG blood work done before I could say that it helped my food allergies. But I feel inspired enough by this treatment to tell you about it. I think it has a lot of possibilities for love.


Barb Meconis, R.N., B.S. is the owner of Holistic Care Approach.  Find her at www.holisticcareapproach.com and at 3368 E. Beltline Ct. NE Grand Rapids MI 49525.  PH 616.361.9221

ABOUT THE AUTHOR

Writer, owner of Blue Pearl Strategies, and lover of all culinary delights, Elisabeth is a Tender Foodie. She started The Tender Palate, a website for foodies with food allergies where she consults with experts from every area of the Tender Foodie life. She believes that everyone should live deliciously and have a healthy seat at the table. Find her at www.tenderpalate.com.

Edison Grainery: How I Fell Back in Love with Orzo.

This is gluten-free orzo. Photo courtesy of Edison Grainery (copyrighted)

Breaking up & Making up with Orzo

"Mr." Orzo. Those pasta pearls of happiness also known as “Risoni” or “Big Rice” to his family and friends. Sadly, I had to break off our relationship when I went gluten-free.  We had different needs.  Such is love.

Not to worry, I have fallen in love once again, but this time it is oh, so much better!  Just in time for Valentine’s Day, I’m head over heels for Edison Grainery’s gluten-free orzo.   I’ve never found this particular shape of pasta available as a gluten-free option and was anticipating a touch of disappointment when the "new" Mr. Orzo and I met in person.  After all, we were introduced on line.  It all started with facebook…how embarrassing.

It Started with a Gluten-Free Recipe

Photo courtesy of Edison GraineryI noticed a recipe on facebook for a light orzo salad that was gluten-free.  The recipe introduced me to  the new Edison Grainery facebook page, which I liked, of course.  Edison Grainery is the offshoot of Edison Grains, one of the leading bulk suppliers of “high quality, certified organic ingredients around the globe.” Edison Grainery  is, essentially, a mini-version of the company, created for families, and offering “organic ingredients in a family-friendly #5 and one pound bag at extremely competitive prices.”   Family-friendly indeed – so much so that the owner emailed me, thanking me for my order and telling me she had visited MY facebook page too.  She wrote that she would like to know more about what I do to help children learn to try new foods.  

Before chatting with her, I wanted to test the waters to see if I was remotely attracted to the products. I was most interested in getting to know Mr. Orzo and maybe his friend “Q Mac” as in “Quinoa Mac –n- Cheese”.  It was time.

Green on the Outside, Scrumptious on the Inside

I opened the box. Hmmm…the first thing I couldn’t help but notice was the way Mr. Orzo and his friend, Q Mac, were dressed in GREEN earth-friendly packaging.  The bags are designed to stand-up in your pantry, have a re-closable zipper and are backyard compostable.  Very nice first impression.  

I won’t go into too much detail on my new love life except to say: It’s the real deal – this orzo-love.  Big Rice and I are in a permanent relationship.  It’s that delicious.  And I confess, Q Mac and I have something going on too.  Crafted from Kosher, certified organic rice and quinoa flours, Q Mac serves up perfectly al dente with a medium-aged cheddar cheese sauce that is similar to a delicate alfredo.

Healthy Salt? 

Photo courtesy of Edison Grainery
For a finishing touch, I added a touch of Himalayan Pink Salt.  The company explains that “by replacing ordinary table salt with Edison Grainery Himalayan Pink Salt, you provide your body with 84 essential minerals and support proper absorption of nutrients. It can also normalize blood pressure; eliminate toxins and help balance your body's electrolytes and pH levels.” I just bought it because it was pink, but I’ll take any added healthy benefits I can get.   Amy Barnes, the owner of Edison Grainery, tells me the color reflects the levels of minerals and iron and can range from white to a very deep pink.

SPECIAL OFFER

We feel that every saltshaker should sprinkle out Himalayan Pink Salt. To help you make the change, we're giving a complimentary 12 oz. bag of Pink Salt with every $40 order now through the end of February, 2013!  ~ Anna, Edison Grainery

Life Changing Moment, Affordable Organics

Which brings me to my phone call with Amy.  We chatted for over an hour.  Turns out, she is committed to developing a gluten-free product that appeals to the texture-sensitive taste buds of kids with feeding issues, especially autism.   I was struck by her compassion – Did she have a child with autism?  No, just a life changing experience that opened her heart.

In 2009, Amy was diagnosed with 3 kinds of cancer and Celiac disease, to boot.  For 18 months, she watched a lot of TV as she sat on her couch and asked “Why me?”  One day, she stopped asking “Why me” and said:  “Show me.” It was then that her mission became clear: MAKE ORGANICS AFFORDABLE.  Edison Grainery was born.  Affordable, organic, gluten-free and more.  For me, knowing that story makes every bite of orzo, Q Mac or any Edison Grainery Product even more scrumptious. 

Good for your belly, good for the earth, good for your soul.  I’m in love.

Quick Processing Facts - Edison Grainery

Here are a few facts -- some of which are not yet on the Edison website.

Facility: 

Separate gluten-free facility for all gluten-free products, gluten-free certification expected in the Spring/Summer 2013

Certified Organic

Certified Kosher

Organic:  certified organic products & facility

More Gluten-Free Facts

A large majority of Edison's gluten-free whole grains are cultivated in areas where wheat doesn’t grow; Bolivia, Peru, and Ecuador, and Mexico; gluten-free certification expected in the Spring/Summer 2013

Oats are tested for gluten <10 ppm (upcoming gluten-free laws will require <20ppm)

READ MORE...

ABOUT MELANIE

Melanie Potock, MA, CCC-SLPMelanie Potock, MA, CCC-SLP, of www.mymunchbug.com.  Melanie is speech language pathologist who specializes in feeding.  Her work brings her into the homes and schools of her clients, kids, who for various reasons have difficulty with food or with eating. She works with kids and their parents to develop effective strategies that help children become “more adventurous eaters”.  At least 50% of her clients have food allergies or intolerances, and for them, “adventurous eating” takes on a special meaning.  Melanie is also the author of Happy Mealtimes with Happy Kids” and the executive producer of “Dancing in the Kitchen.”

More Posts from Melanie

Why Children with Autism are Often Picky Eaters

Review:  The Magic of the BellyFull Kit (From the Hopeful Company)

How Can Parents Feel Less Stress with a Food Allergic Child in School?