Opening up my door to find white wrapped packages filled with pasture-raised beef is one of my favorite days of the year. Pasture raised meat is a huge staple in my diet, and for a good reason.  There are many benefits to eating pasture-raised animals compared to commercial products. They are lower in calories, and bad fats, but full of more vitamins, minerals, nutrients, and good fats. In fact, grass fed beef has about the same amount of fat as skinless chicken, wild dear, or elk. However even though it is lower in bad fat, grass fed beef has 2-6 times more omega-3’s than commercial beef. Not to mention pasture raised animals are free of all hormones, antibiotics, and all other crazy drugs.

Nadine receives her pasture-raised beef from a farm just north of sweet home; La Mancha Ranch & Orchard. LaMancha Ranch & Orchard was kind enough to allow me to sneak away to their farm for a day to ask questions and take pictures. As I drove up to their hidden oasis one of the first things that caught my eye was the barn. Proudly written across their main barn were the words “COW PALACE”.  This barn and these words would not be a common sight at many ranches. It was my first indication that the cattle were treated well at this ranch. As I drove past the luxury cow palace and I pulled my car into the driveway I was happily met by Farmer Dave.

Farmer Dave has been a part of La Mancha Ranch and Orchard since his family moved to the ranch in 1967. Dave was only 13 years old and his father fell in love with the property at first sight. Although the property still holds all of its beauty a few things have changed on the ranch since 1967. The main change would be the cattle. When Dave’s father first started raising beef he fed them grain, gave them hormones, antibiotics, and did everything by the “books”. It wasn’t until the late 80’s, early 90’s when Dave decided to try something a little different. He decided he would go the seemingly easy route and begin to grass feed his cattle. With little to no research Dave did what he felt made sense to him. He began to let the cattle graze in the fields while moving them when needed. Dave realized the cows were happier, the barn was cleaner, the fees were lower, and the beef also tasted remarkably better. So Dave never looked back, and he has been raising pasture beef ever since.
Currently La Mancha Ranch raises limousin cattle. From the pictures below you will see how muscular and truly beautiful a breed these cattle are.

(To see more pictures of La Mancha Ranch and Orchard Visit Our Facebook Page)

Farmer Dave still has a few cattle to be spoken for, and currently his prices range from $4.35 to $4.60 per lb (this includes cut & wrap). You can give him a call at five four one dash 231 dash 2645 or shoot him an email at lamancha@peak.org.

*Farmer Dave will also have plenty cherries, apples and hazelnuts this summer/fall. Stay tuned for our blog on locally grown organic produce*

If La Mancha no longer has beef or if you are looking for more options we are lucky in the Willamette Valley to have several great options for pasture raised beef, pork, and lamb. Here in Corvallis Ed Starkey of Northwest Natural Beef, and Bruce Baillie from Baillie farms have grass fed beef. Tyler Jones of Afton Farms also has grass fed beef and pork (for more contact information please email Nadine). It is also an option to visit a farmers’ market, a local Co-op, or check the local paper. There is also a great website listing all of the pasture raised products in Oregon: http://www.eatwild.com/products/oregon.html… Happy Eating!

 

 

What is the ADA?
“The Americans with Disabilities Act (ADA) is a federal civil rights law that gives protections to individuals with disabilities similar to those provided to individuals on the basis of race, color, sex, national origin, age, and religion. It guarantees equal opportunity for individuals with disabilities in public accommodations, employment, transportation, State and local government services, and telecommunications.”

Essentially the ADA provides the public with protection against discrimination, and provides equal employment opportunities.

How does the ADA define a disability?
Under the ADA a person with a disability is described as someone who has a physical or mental impairment that substantially limits one or more major life activities, has a record of such impairment, or is regarded as having such impairment.

2011 – New Regulations:
In the past it has been questionable if celiac disease, gluten intolerance and other disorders were considered disabilities under the ADA. In March of 2011 a new set of guidelines were put in place that expanded the definition of disability:

“The ADAAA expanded the definition of disability by introducing a new, non-exhaustive list of major life activities that include: caring for oneself, performing manual tasks, seeing, hearing, eating, sleeping, walking, standing, lifting, bending, speaking, breathing, learning, reading, concentrating, thinking, communicating, and working. Also, for the first time, the ADAAA has stated that major life activities will include the operation of major bodily functions, including but not limited to functions of the immune system; normal cell growth; and digestive, bowel, bladder, neurological, brain, respiratory, circulatory, endocrine and reproductive functions.”

Invisible disabilities:
Celiac disease is also considered an “invisible disability” under the ADA. “Invisible disabilities” is an umbrella term that captures a whole spectrum of hidden disabilities or challenges. Celiac Disease, Food allergies, and other intolerances are all considered invisible disabilities.

Family Medical Leave Act:
Celiac disease is considered a “chronic and serious” health condition, and therefore it is covered under the family medical leave act. What does this mean? Essentially this means that with a doctors note there are a specific set of rules that prevent a celiac patient from losing their job if an extended period of time is need off for celiac related reasons. If you live in Oregon, click this link for more information: http://arcweb.sos.state.or.us/rules/OARS_800/OAR_839/839_009.html

Students With Celiac Disease:
School can be especially difficult for anyone with celiac disease. Luckily, students with disabilities are covered under Section 504 of the Rehabilitation act of 1973.

What is Section 504?
“Section 504 of the rehabilitation act of 1973, a federal civil rights statute, is designed to prohibit discrimination on the basis of a disability in an educational program or institution. This prohibition extends to any educational institution accepting federal funds. Students with disabilities under this act are afforded accommodations and modifications to their educational program to ensure equal access.”

Essentially all public schools and any federally funded programs must provide equal access to all programs and services as those who are not disabled.

What about colleges?
Colleges are required to abide by section 504. The section states that if a school accepts federal funding then they must abide by the 504 act, and therefore must make any necessary accommodations. Which in turn means that schools (even colleges) must provide equal programs and services to all students.

Currently there are colleges across the nation that have began to accommodate gluten free needs. Here in the Willamette Valley both Oregon State and the University of Oregon have implemented gluten free menus.

How do I file for a 504 plan?
Documentation requirements vary by state however usually school officials will require proof of diagnosis, explanation of how celiac disease affects diet, and how it may adversely affect a person in an educational setting.

There are several resources on the web that give detailed instructions on developing a 504 plan that works for you or your child:

http://americanceliac.org/wp-content/uploads/docs/ACDA-DREDF%20Model%20504%20plan.pdf

http://www.celiaccentral.org/kids/Kids-Parenting-Guides/Kids-Youth/Navigating-The-School-System/209/

http://www.celiaccentral.org/SiteData/docs/504%20Plan%20R/fcd141e36d5775c0/504%20Plan%20Roadmap%20for%20the%20Accommodatio…a%20Student%20with%20Celiac%20Disease%20-%202011.pdf

Further Assistance?
If further assistance or information is needed on this topic you can contact the Americans With Disabilities Act for more information. The ADA may provide you with a caseworker that can help you with your specific situation.

Resources:
http://celiacdisease.about.com/od/schoolage/a/504plans.htm

http://arcweb.sos.state.or.us/rules/OARS_800/OAR_839/839_009.html

http://sullivanmedical.wordpress.com/2010/03/03/americans-with-disabilities-act-section-504/

http://www.celiaccentral.org/kids/Kids-Parenting-Guides/Kids-Youth/Navigating-The-School-System/209/

http://www.sjlaboremploymentblog.com/revamping-the-americans-with-disabilities-act/

 

Studies have shown that celiac disease/gluten intolerant patients do better, and stay healthier, when they are involved with a gluten free community.

1.  Money – You will save money by learning about gluten free product specials from your fellow GF community members.

2. Products – Not only will you learn about coupons, and specials, you will also learn about new products, and products that taste bad or that made someone sick.

3. Emergencies – During an emergency it will be hard for people with food intolerances, and allergies to find food that is safe for them to eat. With a community of people who need safe food it will be easier to find food that is safe to consume.

4. Support – When first diagnosed, many people have a hard time coping with their diagnosis.  Joining a gluten free community can help you learn how to cope with your new lifestyle, and you will find the support you need to continue. While on the gluten free path it is also not uncommon for people to change their diet, learn of new diseases, and stumble upon other challenges. Having someone in your life that understands those challenges will help you succeed.

5. Myths – There are many myths associated with celiac disease, gluten intolerance, and living gluten free. There is no better way to debunk those myths than with information from an entire community.

6. Recipes – Many gluten free recipes take trial and error to help perfect.  Friends and GF community members can share recipes, and stories of trial and error.

7. Restaurant reviews – With the gluten free trend on the rise more and more restaurants are claiming to have a gluten free menu. Unfortunately, not all these claims hold true. The more people gluten free people you know, the more you will find out about which restaurants hold true to their gluten free claims.

8. Research – Every day there is more research and information coming out about celiac disease, and gluten intolerance.  With a GF community it will be easier to learn about all different types of information and research.

9. Motivation – Some days are easier than others, however, it is not always easy to be gluten free. Having a friend can help motivate you to stay gluten free.

10. Social – One of the biggest challenges of Celiac Disease are the social aspects of eating gluten free. Nothing is better than a friend who understands.

If you live in the Corvallis area there are two easy ways to get involved with the gluten free community. The first is to attend the Corvallis support groups.  These support groups take place every last Wednesday of the month, and are located at the Corvallis Market of Choice. The second is to come into the Gluten Free RN office (215 SW 4^th St).  We are open Monday – Friday 9-5. In the office we have articles, books, recipes, resources, and much more. Our office is extremely unique, and there are very few, if any, similar to it in the country. We are here to help anyone learn more about celiac disease, and gluten intolerance. Come visit us soon!

 

We live in America and gluten is everywhere!

Below are just a few of the places gluten can hide…

Your Significant Other:
Can you get gluten contaminated from kissing someone?

The answer is yes.

When my husband reaches over for a kiss… I always have to stop and ask him; do you have gluten mouth? Although this might not seem very romantic, either is the horrible aftermath that will occur if he kisses me with a mouth full of gluten.

Gluten CAN be transferred from one mouth to the next! If your significant partner is not ready to make the switch to a gluten free lifestyle they can take a few precautions, to ensure they do not poison you.

We keep mouthwash in almost every room of the house, that way my husband can be lazy, and wash out his mouth no matter where he is. We also tote around a travel size mouthwash, and toothbrush. We also take other precautions in our home. My husband has his own gluten everything! He has his own cupboard, cabinet, pans, utensils, and plates. He also washes his hands after touching anything that has gluten in it.  We also keep gluten free sanitizer wipes in every room in case of any over spills.

Stamps and envelopes:
Gluten is a very sticky protein and it is used in envelopes, and stamps to give it that sticky agent.  Avoid the mistake of poisoning yourself, and always purchase the envelopes that have the peel off sticky back.

Beauty products:
Gluten is hidden a lot of beauty, and cosmetic products. See our cosmetic blog:
http://glutenfreern.com/gluten-free-cosmetics/

Beer and distilled liquor:
Beverages can be tricky. Many people make the mistake of thinking their beverages must be gluten free when in fact they are not. This includes juices, smoothies, milkshakes, and any other beverages. Always make sure you know how your product is made and all the ingredients that go into that product. Some red flag ingredients in beverages are; natural flavors, caramel coloring, added preservative and manufactured in a facility with wheat.

Almost all beer does contain gluten. Luckily, there are now a large number of quality gluten free beers on the market, and the number of safe options is growing. It is also an option to try hard ciders. However, it is important to make sure the cider is labeled gluten free. Not all hard ciders are free of gluten, and wheat!

Most distilled liquors are considered “gluten free”. It is said that the gluten protein is “washed” out of the alcohol through the distillation process. However, not only have we found that many celiacs cannot tolerate grain alcohol, it is also important to be aware of cheap liquor. Several of the cheap liquors do not use a thorough distillation process, and some of the gluten proteins may still be present.

It is also important to be aware of any alcohol with coloring or flavors as these may contain some source of gluten. If you do decide to drink distilled liquor then we suggest sticking to alcohol that is not derived from a grain. Some suggestions are; rice or potato vodka, tequila, and light rum.

Licorice:
Gluten is used in candy to give it those stretchy elastic properties. All big name brand licorice has gluten in it. This includes; Twizzlers, Good & Plenty, and any other big name brands. There are some brands that make “gluten free” licorice, however it is important to read the label every time, and be aware of cross contamination.

Gum:
Gum is one of those products that fall into the grey category. It is quite possible that most gum does contain some form of gluten. Trident is one company that is listed as being gluten free.

Soy sauce:
Almost all soy sauce has wheat in it.

San-J and Kikkoman are both companies that do make a line of gluten free soy sauces. Their products can usually be purchased at local grocery stores or through online gluten free stores.

Soups:
Wheat is used as a thickening agent in almost all soups and sauces. Always read the label, and when in doubt go without. Some companies that offer gluten free soups are: Pacific Natural Foods, and The Gluten Free Café.

Salad dressing:
Salad dressing can often have a hidden source of wheat that is not displayed on the label; many companies will use wheat to help thicken the dressing. Some options for salad dressing are: Olive oil, and lemon juice, balsamic vinegar, purchase a “certified” gluten free option or make a different variety at home.


Tea and coffee:
Many people often make the mistake that all tea, and coffee is gluten free. All plain coffee grounds should be gluten free. The problem arises when flavors are added into the coffee grounds or espresso drinks. Often these flavors will have additional ingredients that may contain gluten. If you choose to drink coffee from places other than home, we suggest finding a place that you trust and knowing all the ingredients that go into your drink.

An example of this is Toroni syrup, Toroni is often used in espresso drinks and other flavored beverages. If you look at Toroni’s ingredient list it states that all their drinks are wheat free. However if you dig a little deeper you will find that five of their syrups do contain gluten. Here are the ingredients for their caramel flavored syrup: Pure cane sugar, water, natural flavors, citric acid, sodium benzoate, and potassium sorbate. Most would look at these ingredients and assume this was gluten free. Unfortunately this is one of the syrups that do contain gluten. The other syrups that contain gluten are; Bacon, SF Caramel, Marshmellow, and SF French Vanilla.

There are two issues that come into play when dealing with tea. The first is the packaging. Many companies will use gluten to help the tea bag stay closed, and this gluten can contaminate your tea bag. The other issue is that many companies often put barley into their herbal teas. There are some great options for gluten free tea; Tazo* and Celestial Seasons both have gluten free options.

*Not all Tazo Teas are gluten free. The following teas do contain gluten: Green Ginger, Honeybush, Lemon Ginger and Tea Lemonade.

Deli meat:
Almost all processed meat has some source of hidden gluten in it. When I buy lunchmeat or any other processed meat I always make sure it says gluten free on the label. If you prefer to purchase deli lunch meat, I suggest going to the supermarket when it first opens so all the counters, cutters, and knifes are clean. Then ask the deli person to help you check ingredients. Make sure that they understand that all surfaces need to be cleaned, and that they will need to change their gloves before helping you with your purchase.

Farmland Foods provides a great example of a lunch meat that may have hidden gluten. When looking at the ingredients on their deli meats you will not find any mention of gluten.

Here are the ingredients from one of their deli meats: Pork liver, pork, bacon (cured with: water, salt, sugar, sodium phosphate, sodium erythorbate, sodium nitrite), water, salt, dextrose, flavorings, sodium nitrite.

With a closer look we found this information under their FAQ section on their website we found the following information: Spice formulations from our suppliers and secondary suppliers can change from time to time and still be correct under USDA labeling requirements. Because of this, along with the possibility of cross-contamination from the secondary suppliers to our own main ingredients, we cannot absolutely guarantee that any of our products will be gluten-free.

Wheat free products
When buying processed products it is important to always read the label. If a product claims it is “wheat free” that does not mean it is gluten free. Remember gluten is not just wheat and can come from several other sources. Only buy products that are; wheat free, gluten free and manufactured in a dedicated or clean facility. Always be cautious of products that claim they are gluten free but are also made in a facility with wheat.

Medicine:
All medicine has the potential to contain gluten.

For prescription medicine:
We recommend always checking with your pharmacist, and doctor before talking any medicine. The Gluten Free RN office can also test any medication for $10. If your pharmacist or doctor refuses to help you find the ingredients in your medicine please let us know.

Over the counter medicine:
Did you know that beano contains gluten? It is essential to always read the label on your medicines! However, some medicines will not list all of their ingredients on the label, it might be necessary to call the manufacture to make sure it is safe.  There are also websites that provide extensive lists of gluten free medication. If you chose to use these lists make sure that all the information is up to date.

Play-doh:
All play-doh has gluten in it! Here is a recipe to make your own play-doh at home: http://celiacdisease.about.com/od/raisingaglutenfreechild/r/PlayDough.htm

French fries:
French fries from fast food restaurants are NOT gluten free. Nine times out of ten these restaurants will use a common fryer for their fries, chicken nuggets, tater tots, ect. That common fryer WILL contaminated your fries with gluten. We recommend staying away from all fast food. We believe that the risk of cross contamination is just too high. If you are craving burgers and fries it is always an option to make your own at home or find a local restaurant that can adjust to your needs.

*Be aware that not only are McDonalds Fries made in a common fryer. They are also coated with wheat and milk.

Processed food:
To be on a completely 100% gluten free diet taking out processed food may be essential. It is important to remember that even a bread crumb can trigger the same autoimmune reaction as a piece of bread.  Here is a link to an excellent resource on processed food containing gluten: http://glutenfreecooking.about.com/od/gettingstarted/a/hiddengluten.htm

Cleaning products:
It is important to make sure that all of your cleaning products are gluten free. There are several natural cleaning products out there. Both apple cider vinegar and baking soda make great safe cleaning products.

Sources:

Lapid, Nancy. “N/A.” Celiac Disease – Gluten-Free Diet. 26 Jan. 2008. Web. 09 Apr. 2011. <http://celiacdisease.about.com/>.

Sarros, Connie. “Hidden Sources of Gluten.” Celiac Solution. Web. 09 Apr. 2011. <http://www.celiacsolution.com/hidden-gluten.html>.

www.Celiac.org

 

Recently I attended a lecture at New Cascadia Traditional in Portland taught by Dr. Krista Anderson Ross. The lecture addressed the connection between women’s hormones and gluten intolerance.  Dr. Ross discussed several important factors regarding women’s hormones and the role that the adrenal glands and cortisol levels play into over all health.

After a brief overview of gluten intolerance and celiac disease, Krista dove into the overwhelming topic of women’s hormones. Considering the time constraint of an hour Krista did an excellent job presenting both relevant and interesting information. At the end of the lecture Krista left my notebook filled with several resounding facts and information.

It is now thought that 80-90% of the US population has some type of intolerance or sensitivity to gluten.

The Adrenal Gland – Tiny little glands that sit on top of our kidneys that monitor our “Fight or Flight” response.

When the adrenal gland is taxed/not functioning efficiently the production of female hormones will be affected. The adrenal gland may be taxed for several different reasons. One of which is when toxins enter our body. Gluten is a toxin that will tax the adrenal glands, once our adrenal glands are taxed cortisol levels will be elevated.

Cortisol – Cortisol is a hormone that is produced by the adrenal glands. When the adrenal glands are over taxed they will begin to produce an excess amount of cortisol. This excess amount of cortisol can lead to a variety of health complications, and problems.

Menopause – During menopause as the ovaries produce less hormones, the adrenal glands produce as much as they can to make up the difference. If a woman enters menopause with adrenal gland insufficiency the adrenals will be taxed beyond their ability to meet this increased demand. Menopause would become a much smoother transition for many women if their adrenal glands were functioning properly and their cortisol levels were normal.

Adrenal gland boosters: Zinc, Vitamin C, Ginseng, magnesium, and ashawanada.

Dr. Krista Ross is a naturopath doctor who has a family practice at Heartspace Center for Healing in Lake Oswego, Oregon where she treats both acute and chronic illness, with areas of expertise in pediatrics, gastrointestinal medicine, autoimmunity, hormones and all aspects of women’s health. Krista believes in her patients’ ability to tap into their own body’s wisdom to heal and is committed to improving the lives of her patients by empowering them through education and resources. To find out more information about Krista you can visit her website; www.wholefoodmatters.net