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Lettuce Pickle Onion - hold the Bun
http://www.gicare.com/pated/edtgs06.htm

Gluten is the protein part of wheat, rye, barley, and other related grains. Some people cannot tolerate gluten when it comes in contact with the small intestine. This condition is known as celiac disease (sometimes called non-tropical sprue or gluten sensitive enteropathy). There is also evidence that a skin disorder called dermatitis herpetiformis is associated with gluten intolerance.

In patients with celiac disease, gluten injures the lining of the small intestine. This injury results in weight loss, bloating, diarrhea, gas, abdominal cramps, or vitamin and mineral deficiencies. When patients totally eliminate gluten from the diet, the lining of the intestine has a chance to heal.

Removing gluten from the diet is not easy. Grains are used in the preparation of many foods. It is often hard to tell by an ingredient's name what may be in it, so it is easy to eat gluten without even knowing it. However, staying on a strict gluten-free diet can dramatically improve the patient's condition. Since it is necessary to remain on the gluten-free diet throughout life, it will be helpful to review it with a registered dietitian.

Oats is a grain the merits special attention. Oats are believed safe in patients with celiac disease although this was not always the case. The problem with oat products is not the grain but rather the manufacturing process. When oats are processed in the same facilities as wheat, contamination can occur even with the best cleaning protocol. Oat products can now be found that are not cross contaminated. These can be tried after an initial period of 6 months to see if they can be tolerated. Most, but not all patients can tolerate pure oat products




Special Considerations

The person who prepares the patient's food must fully understand the gluten-free diet. Read food labels carefully.

  • Do not eat anything that contains the following grains: wheat, rye, and barley.
  • The following can be eaten in any amount: corn, potato, rice, soybeans, tapioca, arrowroot, carob, buckwheat, millet, amaranth and quinoa.
  • Distilled white vinegar does not contain gluten.
  • Malt vinegar does contain gluten.

Grains are used in the processing of many ingredients, so it will be necessary to seek out hidden gluten. The following terms found in food labels may mean that there is gluten in the product.

  • Hydrolyzed Vegetable Protein (HVP), unless made from soy or corn
  • Flour or Cereal products, unless made with pure rice flour, corn flour, potato flour, or soy flour
  • Vegetable Protein unless made from soy or corn
  • Malt or Malt Flavoring unless derived from corn
  • Modified Starch or Modified Food Starch unless arrowroot, corn, potato, tapioca, waxy maize, or maize is used
  • Vegetable Gum unless vegetable gums are carob bean gum, locust bean gum, cellulose gum, guar gum, gum arabic, gum aracia, gum tragacanth, xanthan gum, or vegetable starch
  • Soy Sauce or Soy Sauce Solids unless you know they do not contain wheat

Any of the following words on food labels usually means that a grain containing gluten has been used

  • stabilizer
  • starch
  • flavoring
  • emulsifier
  • hydrolyzed plant protein

Food Group

Do Not Contain Gluten

May Contain Gluten

Contain Gluten

Milk & milk products (2 or more cups daily)

whole, low fat, skim, dry, evaporated, or condensed milk; buttermilk; cream; whipping cream; Velveeta cheese food; American cheese; all aged cheeses, such as Cheddar, Swiss, Edam, and Parmesan

sour cream commercial chocolate milk and drinks, non-dairy creamers, all other cheese products, yogurt

malted drinks

Meat or meat substitutes (5 to 6 oz daily)

100% meat (no grain additives); seafood; poultry (breaded with pure cornmeal, potato flour, or rice flour); peanut butter; eggs; dried beans or peas; pork

meat patties; canned meat; sausages; cold cuts; bologna; hot dogs; stew; hamburger; chili; commercial omelets, soufflés, fondue; soy protein meat substitutes

croquettes, fish, chicken loaves made with bread or bread crumbs, breaded or floured meats, meatloaf, meatballs, pizza, ravioli, any meat or meat substitute, rye, barley, oats, gluten stabilizers

Breads & grains (4 or more servings daily)

cream of rice; cornmeal; hominy; rice; wild rice; gluten-free noodles; rice wafers; pure corn tortillas; specially prepared breads made with corn, rice, potato, soybean, tapioca arrowroot ,carob, buckwheat, millet, amaranth and quinoa flour; puffed rice

packaged rice mixes, cornbread, ready-to-eat cereals containing malt flavoring

breads, buns, rolls, biscuits, muffins, crackers, and cereals containing wheat, wheat germ, oats, barley, rye, bran, graham flour, malt; kasha; bulgur; Melba toast; matzo; bread crumbs; pastry; pizza dough; regular noodles, spaghetti, macaroni, and other pasta; rusks; dumplings; zwieback; pretzels; prepared mixes for waffles and pancakes; bread stuffing or filling

Fats & oils (servings depend on caloric needs)

butter,margarine, vegetable oil, shortening, lard

salad dressings, non-dairy creamers, mayonnaise

gravy and cream sauces thickened with flour

Fruits (2 or more servings daily)

plain, fresh, frozen, canned, or dried fruit; all fruit juices

pie fillings, thickened or prepared fruit, fruit fillings

none

Vegetables (3 or more servings daily)

fresh, frozen, or canned vegetables; white and sweet potatoes; yams

vegetables with sauces, commercially prepared vegetables and salads, canned baked beans, pickles, marinated vegetables, commercially seasoned vegetables

creamed or breaded vegetables; those prepared with wheat, rye, oats, barley, or gluten stabilizers

Snacks & desserts (servings depend on caloric needs)

brown and white sugar, rennet, fruit whips, gelatin, jelly, jam, honey, molasses, pure cocoa, fruit ice, popcorn, carob

custards, puddings, ice cream, ices, sherbet, pie fillings, candies, chocolate, chewing gum, cocoa, potato chips

cakes, cookies, doughnuts, pastries, dumplings, ice cream cones, pies, prepared cake and cookie mixes, pretzels, bread pudding

Beverages (4 to 6 cups or more daily)

tea, carbonated beverages (except root beer), fruit juices, mineral and carbonated waters, wines, instant or ground coffee

cocoa mixes, root beer, chocolate drinks, nutritional supplements, beverage mixes

Postum™, Ovaltine™, malt-containing drinks, cocomalt, beer, ale, gin, whiskey, rye

Soups

those made with allowed ingredients

commercially prepared soups, broths, soup mixes, bouillon cubes

soups thickened with wheat flour or gluten-containing grains; soup containing barley, pasta, or noodles

Thickening agents

gelatin, arrowroot starch; corn flour, germ, or bran; potato flour; potato starch flour; rice bran and flour; rice polish; soy flour; tapioca, sago

 

wheat starch; all flours containing wheat, oats, rye, malt, barley, or graham flour; all-purpose flour; white flour; wheat flour; bran; cracker meal; durham flour; wheat germ

Condiments

glutent-free soy sauce, distilled white vinegar, olives, pickles, relish, ketchup

flavoring syrups (for pancakes or ice cream), mayonnaise, horseradish, salad dressings, tomato sauces, meat sauce, mustard, taco sauce, soy sauce, chip dips

 

Seasonings

salt, pepper, herbs, flavored extracts, food coloring, cloves, ginger, nutmeg, cinnamon, bicarbonate of soda, baking powder, cream of tartar, monosodium glutamate

curry powder, seasoning mixes, meat extracts

synthetic pepper, brewer's yeast (unless prepared with a sugar molasses base), yeast extract (contains barley)

Prescription products

  

all medicines: check with pharmacist or pharmaceutical company

 

 

A Little Education on Apples

WHOLE-BODY HEALTH BENEFITS
Lower blood cholesterol, improved bowel function, reduced risk of stroke, prostate cancer, type II diabetes and asthma.

The disease-fighting profile of apples provides a multitude of health benefits, including a potential decreased risk of cancer and heart disease. Several recent studies suggest apples may provide a "whole-body" health benefit.

A number of components in apples, most notably fiber and phytonutrients have been found in studies to lower blood cholesterol and improve bowel function, and may be associated with a reduced risk of ischemic heart disease, stroke, prostate cancer, type II diabetes and asthma. Preliminary research from Finland indicates diets with the highest intake of apple phytonutrients were associated with a 46 percent reduction in the incidence of lung cancer. Findings indicate that two apples a day or 12 ounces of 100% apple juice reduced the damaging effects of the “bad” LDL cholesterol.

- Interpoma 2002 Conference, Bolzano, Italy
- Dianne Hyson, Ph.D., M.S., R.D., University of California-Davis

CANCER PREVENTION
Over the past four years, apple consumption has been linked with reduced cancer risk in several studies. A 2001 Mayo Clinic study indicated that quercetin, a flavonoid abundant in apples, helps prevent the growth of prostate cancer cells. A Cornell University study indicated phytochemicals in the skin of an apple inhibited the reproduction of colon cancer cells by 43 percent. The National Cancer Institute has reported that foods containing flavonoids like those found in apples may reduce the risk of lung cancer by as much as 50 percent.

— Carcinogenesis (March, 2001)
— Nature (June, 2000)
— Journal of the National Cancer Institute (January, 2000)

HEALTHY LUNGS
Two recent British studies indicated that eating apples can improve lung health. A study of Welsh men indicated that people who ate at least five apples per week experience better lung function. Researchers at the University of Nottingham reported that those who ate five apples per week also had a lower risk for respiratory disease. In the Netherlands at the University of Groningen, apples were singled out as a fruit that could cut smokers’ risk of COPD (chronic obstructive pulmonary disease) in half. Scientists believe antioxidants found in apples may ward off disease by countering oxygen’s damaging effects on the body.

— American Thoracic Society Meeting (May, 2001)
—Thorax (January, 2000)

HEART DISEASE & STROKE PREVENTION
A Finnish study published in 1996 showed that people who eat a diet rich in flavonoids have a lower incidence of heart disease. Other studies indicate that flavonoids may help prevent strokes.

—The British Medical Journal (1996)

WEIGHT LOSS
Apples are a delicious source of dietary fiber, and dietary fiber helps aid digestion and promotes weight loss. A medium apple contains about five grams of fiber, more than most cereals. Also, apples contain almost zero fat and cholesterol, so they are a delicious snack and dessert food that’s good for you.

UC-DAVIS: APPLES ARE HEART-HEALTHY
Researchers at the University of California-Davis recently reported that apples and apple juice may help protect arteries from harmful plaque build-up. In the first study conducted in humans, adults who added two apples, or 12 ounces of 100% apple juice, to their daily diet demonstrated a significant slowing of the cholesterol oxidation process that leads to plaque build-up - thereby giving the body more time to rid itself of cholesterol before it can cause harm.

ambrosia
  • Found in southern British Columbia. 
  • Its probable parents are Golden Delicious and Starking Delicious. 
  • Size is medium, with an attractive red blush and faint stripes on a cream or yellow background. 
  • The flesh is creamy , tender and juicy with a very fine , crisp texture. 
  • Excellent for fresh salads as the flesh is slow to oxidize (brown). It is a sweet, low-acid apple, with a pleasing aroma.

braeburn
  • Originated in New Zealand in late 1940s .
  • Braeburns have a sharp, crisp flavor, high in both sugars and acidity. 
  • The flesh is yellow-green to creamy yellow , breaking and crisp in texture. 
  • Doesn't brown quickly when cut, making it excellent for salads.

cameo
  • Cameo, formerly known as Carousel
  • It popped up in a Red and Golden Delicious orchard in 1987 in Washington state. 
  • Cameo’s attractive red stripey skin covers delicious crunchy sweet-tart flesh. 
  • It is shaped like a Red Delicious but without the bumps on the bottom. 
  • Cameo is an excellent all-purpose eating and cooking apple that keeps very well in storage.

cortland
  • The fruit is red or red-striped with pale yellow-green ground color. 
  • Flesh is very white, with slight green tinge near core, moderately juicy and fairly sweet. 
  • Trees are very hardy. 
  • Since their flesh is slow to brown after it's cut, Cortland apples are especially good in salads.

criterion
  • Sometimes called the candy apple
  • Criterion apples are very sweet, crisp, flavorful and juicy. 
  • Bold yellow,often with a red blush.
  • They are particularly good fresh, but they are also fine for baking.
  • Its flesh is slow to brown after it's cut. 

elstar
  • It was developed as a cross between Golden Delicious and Ingrid Marie in the Netherlands in the 1950's. 
  • The Elstar is a medium to large round apple with attractive red stripes over a yellow background. 
  • The crisp, firm, cream colored flesh has a sweet-tart flavor.
  • It is delicious eaten fresh and also makes an excellent apple sauce.

empire
  • A McIntosh-Red delicious cross introduced by the New York State Agricultural Experiment Station at Geneva in 1965. 
  • The fruit strongly resembles McIntosh in appearance, but stores better and is usually darker red in color. 
  • They are susceptible to bruising and have a much thinner skin. 
  • Juicy, cream colored, moderately sub-acid flesh makes this a very high quality dessert apple. 

fugi

  • It has been the favorite apple in Japan and China .
  • It is a generally large,globular apple,ranging in color from a greenish background with a red blush to a brighter red.
  • The flesh of the Fuji is extremely crisp and juicy and stays that way longer than any other sweet apple.
  • What makes the apple so appealing is the complexity of sweetness and tang, leaving a deep, interesting taste lingering on the palate.

gala

  • Originating in New Zealand in 1934. 
  • Its parentage is from Kidd's Orange Red which was cross of Cox's Orange and Red Delicious. 
  • It has an iridescent red blush over a creamy yellow background. 
  • The flesh is cream-colored and dense, deeply sweet and intensely aromatic. 
  • It is a dessert apple, sweet and delicate that should be served with foods that are not overpowering.

ginger gold

  • It is descended from Golden Delicious and Albermarle Pippin.
  • It is sweet, tangy and juicy; consistently scoring very high in taste tests. 
  • It doesn't discolor when cut, maintaining its crisp white flesh. 
  • The oval shaped fruits are a smooth greenish yellow ripening to an attractive golden yellow with some red blush. 
  • Ginger Gold is a perfect multi-purpose apple great for snacking, salads, and baking.

golden delicious

  • The Golden Delicious originated in the U.S. in the early 1900s. 

  • Although not related to the Red Delicious it was introduced by the same family, the Stark Bros.

  • The Golden is highly aromatic, with a sweet and spritely flavor. 

  • Fruit is crisp and juicy with almost yellow, honeyed flesh. 

  • Skin color is a clue to quality - look for fruit that is pale yellow, not green (premature) or dark yellow (overripe).

Granny Smith

  • The Granny Smith originated in Australia in 1868. 
  • Mary Ann (Grannie) Smith found the seedling (believed to be French Crab) growing in her garden where she had thrown out some apples.
  • Granny Smith apples are tart and crisp. They are excellent for salads and fresh eating.

Gravenstein
  • This outstanding summer apple is a world-traveled heritage apple, with names for it in Russian, Italian, German and Danish as well as English. 
  • Established in the 1600s, it came to America in the 1700s where it is still grown commercially, mostly in California. 
  • It is a roundish, irregularly shaped apple with a very short stem. The color varies, but is usually a greenish yellow background covered with broad red stripes.
  • The Gravenstein is crisp, juicy, aromatic and full of old-fashioned tart-sweet flavor.

Honeycrisp
  • It is a cross of Honeygold and Macoun varieties.
  • The fruit is large and exceptionally crisp and juicy. 
  • It is very sweet, with a well-balanced and aromatic flavor, consistently ranking as one of the best apples in taste tests. 
  • The apples have a distinctive red-orange blush, sometimes striped, over a yellow background color, with green russeting at the stem end.

Jonagold
  • Jonagold is a large apple whose parents are Golden Delicious and Jonathan.
  • The color varies from pale green-gold with faint red strip to solid red.
  • The texture is juicy and the flesh is a creamy pale yellow.
  •  An excellent culinary apple in salads or with strong cheeses.

Jonathan
  • Jonathan is the leading Missouri variety and is truly an all-purpose apple. 
  • It is cherry red, medium size, crisp, juicy and tart. 
  • It cooks tender and fast yet holds its color if baked and its shape in slices for pies and other desserts. 
  • It is a favorite for eating fresh and for salads.

McIntosh
  • The first McIntosh was a chance seedling discovered in 1796 by John McIntosh in Dundas County, Ontario. 
  • McIntosh apples are medium-sized oblate round fruits that are red on a green background.
  • The flesh is white, soft and fine-textured. The flavor is distinctively tangy and aromatic. 
  • This variety is excellent for every day use and  for snacking or for making applesauce, but don't bake them or put them in pies. 

Melrose
  • The Melrose is a cross between the Jonathan and Red Delicious. 
  • It has large, dense fruit with dull red skin liberally speckled with yellow cells, occasionally with a greenish star around the stem. 
  • Melrose is sweet with a slight tartness, and has firm, juicy white flesh.
  • Its flavor and texture both stand up well to baking, making it a favorite for pies as well as for eating fresh

Mutsu
  • Mutsu, also known as Crispin, is an exceptional apple that was developed in Japan as a cross between Golden Delicious and Indo.
  • The fruit is yellow-green which tends to draw comparisons to Golden Delicious or Granny Smith, but Mutsu’s tender-crisp flesh and complex flavor make it a much more interesting apple that either of those more common varieties. 
  • Mutsu is best enjoyed as a dessert apple, but it makes tasty sauce and cider also.

Newtown Pippin

  • The variety sprang from a seed in Newtown, Long Island between 1700 and 1750.
  • The fruit is bright green when harvested, mellowing to a light yellow. 
  • The flesh is crisp and creamy white, tinged green near the core. 
  • The taste is sweet with a balance of tartness. The apple has a pine-like quality and may exhale a tangerine scent. 
  • Newtown makes excellent sauces and pies, although slices brown quickly when cut.

Northern Spy

  • Originated in East Bloomfield, New York, around the beginning of the 19th century as surviving sprouts of a seedling that had died.
  • It has large fruit with thin, tender skin.
  • Northern Spy is a late-season apple with a red blush over a yellow-green skin and yellowish flesh. 
  • It holds its shape and flavor in cooking and is ideally suited in texture and taste for many processing uses, including slices and sauce.

Sweet Orin

  • The Sweet Orin is an exciting new and unique apple variety from Japan, where it is considered a true delicacy.
  • It is an oblong apple, medium to large in size with a yellow-green color and a strong skin that resists bruising. 
  • The Sweet Orin is a sweet, juicy, aromatic apple that is low in acid with a subtle pear-like flavor.

Pink Lady
  • The Pink Lady is an exiting new bi-colored apple that originated in Australia .
  • It is a cross of Golden Delicious and Lady Williams which was bred in 1973 by the Agriculture Department of Western Australia.
  • The fruit is medium in size and conical in shape with a distinctive pink blush over a yellow back-ground. 
  • The fine-grained flesh is crisp and crunchy and does not brown easily after the fruit has been cut.

Red Delicious

  • The fruit is medium to large with a long tapering shape. 
  • The skin is striped or solid red with yellowing.
  •  The flesh is firm and white to cream white. 
  • It is juicy, aromatic and sweet tasting. 
  • Best eaten raw or peeled because of its thick skin. 

Rome
  • This apple originated in Rome Township, Ohio prior to 1848. 
  • There are many cultivars available including Rome Beauty and Red Rome.
  • It is round and brilliantly red, with smooth, slightly juicy, pure white flesh.Rome apples are not only famous for their looks — they have excellent storage qualities, too. 
  • The apples are picked in October and store until March.Rome apples are great for whole baked apples, but not for apple pies.

Sommerfeld
  • The Sommerfeld was discovered as a chance seedling in a Fuji and Royal Gala orchard in California’s Central Valley and is assumed to be a cross between these two varieties.
  • This attractive apple, yellow green with a striped reddish blush
  • The Sommerfeld is a large, sweet apple with firm, crisp, juicy flesh. 
  • Its flavor is well balanced, sweet, and similar to the Fuji. 

Spartan
  • The Spartan is a member of the extensive McIntosh family.
  •  It is a cross between McIntosh and Newtown Pippin that was developed at the Summerland Research Station in British Columbia in 1936.
  • Spartan apples are attractive, bright red and round. 
  • They have a complex and bright flavor, firm white flesh, and a great aroma. 
  • They keep exceptionally well; seeming to mellow and gain flavor in storage.

Sunrise
  • The Sunrise is a new summer apple developed by the Summerland Research Station in B.C., Canada. 
  • Its attractive bright color and delicious flavor make this an outstanding apple. 
  • This is a high quality dessert fruit with flesh that is crisp, juicy and sweet.
  • The fruit is elongated with tender bright pinky-red skin on a pale yellow background.

Sundowner
  • It is a cross between Golden Delicious and Lady Williams.
  • The fruit is a distinctive attractive red with white lenticels. 
  • Color varies according to fruit exposure. Flesh is white, crisp, juicy and very sweet.

Winesap
  • Winesap gives an annual and abundant crop of delicious, attractive fruit. 
  • The apples are deep glossy red overlaid with reddish purple stripes. 
  • The flesh is firm and crisp and frequently features red veins. 
  • The flavor of Winesap is slightly tart, surprisingly spicy.
  • It has been a favorite cider apple for over 200 years, its flavor and color make it an exceptional salad and dessert apple

Yataka
  • The Yataka is a new Japanese variant of Fuji that was discovered in 1982 as a limb sport on a standard Fuji tree.
  • Yatakas are very similar in appearance and flavor to standard Fujis. 
  • They are medium-large, firm, juicy and very sweet, with dense cream-colored flesh. 
  • The skin is pink to red striped over a sunny yellow background. 
  • They have an intense, aromatic flavor that is perfect for eating out of hand. 

Kids love granola—especially granola bars. Unfortunately, most store-bought granola bars are nothing but candy in clever disguise. And the few truly nutritious granola products on the market more often than not taste like cardboard and cost like the devil.

GRANOLA BARS

4 c. uncooked oats (not instant)
1 c. packed brown sugar
1 tsp. vanilla
3/4 c. melted butter
1 c. shredded coconut
1/2 c. honey
1/2 tsp. ground cinnamon (optional)
2 c. chopped nuts (walnuts, almonds, cashews, or peanuts are all good!)
1 cup dried fruit (optional) I like dried pineapple
1/2 c. raisins (optional)


Combine all ingredients in a large mixing bowl. Mix well with greased hands, and press into a well greased half sheet pan. Bake at 375 degrees for 15 minutes or until light golden brown. Cool thoroughly and cut into bars. Store in an airtight container to keep them chewy.

Recipe Notes

This is an easy recipe to modify as you like. The common parts are the oats, brown sugar, butter, and vanilla. The coconut is optional, but helps hold the bar together. The honey can be molasses, Karo or even caramel. The nuts can be any kind, or mixed, 0 to 2 cups. The dried fruit can be assorted or any kind you like 0 to 2 cups coarse diced (dates, apricots, pineapple, raisins, prunes, apples, currants, cranberry, etc.). The cinnamon is optional if you like it.

My favorite variety is a Pina Colada Granola Bar, where I use Coco Lopez instead of honey, nuts used are almonds and macadamia, and dried fruit is diced dried pineapples.

VARIATIONS ON THE GRANOLA THEME

While the following suggestions for altering the basic granola recipe certainly aren't the only acceptable modifications, at least they've all been tried and proven delicious.

Add diced figs, dates, apples, apricots, or other dried fruit along with raisins.
Add 1/2 cup crunchy peanut butter with the honey mixture.
Substitute a cup of rolled wheat or rye for one of the cups of oats.
Add 1/2 cup poppy seeds, soy grits, seven-grain cereal, or bran to the oat mixture.
Use carob chips or peanuts (or your favorite nut) in the dry ingredients—either in addition to or in place of the nuts.
You can also experiment with various other flavorings. For instance, try adding cinnamon with diced dried apples, or a little shredded orange peel with orange juice (but be careful to use no more than half a cup of juice, since too much liquid will make the bars fall apart).
The cost of making these nutrition- and flavor-packed granola bars is less than half that of their store-bought counterparts. But what I like even better than their low cost and high food value is that they're truly delicious—as any snack food (nutritious or otherwise) must be in order to succeed.