Wednesday, July 16, 2014

Recipes for 3 Make-It-Yourself Gluten-Free Energy Bars

My husband is going on an 8-10 day trail hike with a friend (called the North Coast Trail - Vancouver Island) and I've been busy pounding out "light" (meaning not heavy to carry)dehydrated smoothies and other snacks and soups, etc., for him to pack along. These three do-it-yourself recipes for Energy Bars from The Bottom Line newsletter seem like they would be good items to have during the first couple of days (they really should be refrigerated and he will NOT be toting along a fridge, so these will be 'transitional' snacks)... that is, if they actually make it to the trail at all ;)
All 3 recipes are compiled by Rebecca Shannonhouse at the "Bottom Line" newsletter which I think is one of the better free newsletters online.  It provides a variety of health and financial articles by some of the best writers in the business.

The Recipes for the Make-It-Yourself Gluten-Free Energy Bars are:

(1) Oat Energy Bars (make sure to get  GF oats if you are coeliac or particularly gluten-sensitive)
(2) Chocolate Quinoa Energy Bars (Quinoa pronounced KEEN-wah)
(3) Guilt-Free Chocolate Chip Cookie Dough Energy Bars (that "other GF" haha)

You can find all 3 recipes on one page HERE.

They are not too sweet, it says, and we know that you won't miss the high glucose corn syrup that is a pretty standard ingredient in store-bought energy treats.  Of course, it will also probably save you a ton of money to make them vs. buying them.  Lots of good reasons to click here and check them out!

Below are a couple of photos of the North Coast Trail (thanks to the Gallery at http://en.wikipedia.org/wiki/North_Coast_Trail).  I'm more than a little anxious about him going on this hike since it is true wilderness (he won't see a store or maybe not even a game warden for a week+ and he might see a bear or cougar or... but our younger son (40) says "Mom, he'll be okay-- he's a big boy".  I have to go on that I guess.)
Kelp on Nissen Bight - photo courtesy of user Clayoquot cc by-SA 3.0
Christensen Coast Tide Pools photo courtesy of user Clayoquot cc by-SA 3.0
Crossing the Strandby River (Cape Scott) by Cable Tram photo courtesy of user Clayoquot cc by-SA 3.0
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Thursday, June 5, 2014

"You can't have a Little Gluten" says Dr. Tom O'Bryan

Day #4 of the free online Thyroid Summit launches with a presentation by Dr. Tom O'Bryan with "Gluten’s Effect on Your Brain, Thyroid and Body."  

Dr. O'Bryan is an internationally known presenter on gluten-sensitive Coeliac disease.

Dr. O'Bryan looks at topics such as why it is important to be aware of  the “grain of truth” about traditional and gluten-free muffins, bagels and pasta.  Dr. O'Bryan states that wheat is the most common ingredient in North American food.  He points out that wheat is an unnecessary food with no unique nutritional aspects that can not be acquired through eating other foods.  Dr. O'Bryan believes that if people could give up wheat and other gluten foods for three weeks that they would be amazed at how much better they would feel.  Hear more by registering free HERE or, if you missed this presentation by the time you read this, go here to download the entire Thyroid Summit.
He also discusses:

**A new way to evaluate gastrointestinal permeability
**The value of vitamin D, probiotics and other nutritional supplements
**Beware of cross-sensitivities like coffee and other surprising foods

Tune in, take notes and change your health and your life! Hear more by registering free HERE or, if you missed this presentation by the time you read this, go here to download the entire Thyroid Summit.



Tuesday, May 27, 2014

Activated Charcoal as a de-Glutenizer

I was recently present during a live presentation about the benefits of 'activated charcoal'-- live in that the presenter dumped a half-teaspoon of the black charcoal powder into a glass of water (which instantly turned black) and drank it down in front of us.  I am Seventh-day Adventist, so I have known about activated charcoal for a long time, but had never really paid much attention thinking that it was probably some old-fashioned, ineffective remedy, maybe even poisonous.  Now I think of all the tummy aches and gas-y upsets in my past (and in my children's pasts) when a 1/4 teaspoon of Activated Charcoal would have set us straight again.

To make activated charcoal you begin by burning wood to very high temperatures in an air-free environment.  Following this, the burnt material is reheated with the addition of oxidizing gases which activates the charcoal. The pure black powder that results is odourless and tasteless.  (It is, however, gritty).  When ingested, the activated charcoal adsorbs toxins-- it attracts toxins to its molecular surfaces (binds with the poisons) and takes them out of the body before they can be absorbed.   Activated charcoal has a lot of different applications that you can read about.  Most of the processes related to detox have had clinical studies to support the rather miraculous functions of this black powder (let's not call it 'black medicine').

Gluten is a poison to people who are sensitive to its effects.  How often have you experienced headaches, cramps, gas, diarrhea, etc. because you have eaten something that contained 'hidden' gluten in its contents? Amazingly, activated charcoal binds with the gluten molecules and issues them out so that you can return to pain-free balance.  (Don't take painkillers and other pharmaceutical medications, though, because they will also be eliminated.)  Some people who have been "glutenized" find that Activated Charcoal is a wonderful sleeping aid.  Make a slurry of about 8 ounces of water with a quarter of a teaspoon of pure activated charcoal powder added.  Stir well and cover for about 15 minutes.  Pour off the water into another glass and drink this.  Or take one or two activated charcoal caps.  This sure has worked well in our household. (And although the charcoal looks like it will stain, it washes away quite well-- people even brush their teeth with it to whiten them).

I suggest that you do your own research (there's a lot online about activated charcoal) and it is a good idea to talk to more than one "health care provider" because even they appear to differ in their opinions.  Check with the various 'gluten-sensitivity' and 'celiac' forums to see what others have to say.  "Activated" charcoal is DIFFERENT FROM: the charcoal briquettes used to cook meat (potentially poisonous fillers and fire-starter chemicals), the char on burnt toast, and charcoal used to draw with.  Please don't ingest any of these other forms of charcoal.

If you are unable to find bulk charcoal locally, a good source is usually your nearest ABC (Adventist Book Center).  Contact them for further details.

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Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

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