- one 9oz package of Maninis Spaghetti
- 4 tablespoons of pure maple syrup
- 6 tablespoons rice vinegar
- 6 tablespoons Tamari sauce (gluten free soy sauce)
- 2 teaspoons chili-garlic sauce or 1 teaspoon red chili flakes
- 2 tablespoons toasted sesame oil
- 6 cloves garlic, minced
- 5 radishes cut into matchsticks
- 1 tablespoon of finely minced fresh ginger
- 5 scallions thinly sliced
- 2 tablespoons of toasted sesame seeds
Bring a large pot of salted and oiled water to a boil. Add noodles and cook according to package directions. Drain, rinse with cold water, and drain again.
Meanwhile, whisk maple syrup, vinegar, soy sauce, and chili-garlic sauce in a small bowl. Set aside.
In a large bowl, toss the soba noodles with the sauce, sesame oil, and vegetables. I prefer to eat these noodles chilled, but you could eat them hot or cold.
I try to eat gluten free as much as I can. I have ALWAYS been a bread and carb lover ever since I was young but as I started to eliminate it out of my diet, the better I found myself feeling. Although, I always found gluten free products to be hit or miss. Pasta was never soft enough, bread was dry and hard and over all I felt that consuming too much rice was not beneficial to my health. ( Did you know it contains arsenic?!)
When I came into contact with Maninis Gluten Free products, I was AMAZED with the quality, taste and the versatility of their products. Maninis is a Certified Gluten Free local Seattle company that produces FRESH pasta (not dried in a box!) and all of the products are fully sustainable. Maninis is certified by the Global Intolerance Group (GIG). All of their products are made with ancient grains INSTEAD of rice and soy. Grains such as Organic Millet, Teff, Organic Quinoa, Certified Gluten Free Oats, Flax, Organic Amaranth and Organic Sorghum. You can find them all over the Pacific Northwest including Whole Foods! Here is a location finder – and you can also order online!
I am teaming up with Maninis to help spread the word about Celiac Disease, gluten related health issues and getting the word out aboutMananis wonderful pasta, bread and flour mixes! Over the next few weeks I will be showcasing more products and creating more delicious recipes that are gluten free. And I will also be giving away some great product, too!
- 1 package of Maninis Gluten Free Rigatoni, 9 oz
- 1/2 cup of sliced kalamata olives
- 3 large tablespoons of crumbled feta cheese
- 1/2 cup sliced sun dried tomatoes
- 1/4 cup of sliced red onion
- 3 tablespoons extra virgin olive oil
- handful of fresh parsley, chopped
- 2 teaspoons garlic powder
- sea salt and fresh cracked pepper to taste
Boil pasta as directed on package.
As soon as the pasta is ready, put it in a cold bath of water to stop the cooking process. Once cold, pour into a large bowl. Toss with olive oil, salt, pepper and garlic powder. Add the remaining ingredients and toss gently. Taste to see if it is seasoned to your liking. Refrigerate at least 2-3 hours (overnight is best) before serving.
Makes 6 servings
“Arsenic (in rice) is back in the news again. And this time, it’s from Consumer Reports, armed with data with arsenic levels in over 200 rice and rice products that they tested. The same products that FDA tested but declined to take any action on. But this is not the first time a study was done on Arsenic in rice. A noted Arsenic expert Professor Andrew Meharg has been warning the world since 2007, according to Green Talk. Remember the Dartmouth study back in February that triggered Anna to started a petition and wrote about it here?
But, despite all the studies, the FDA and the European Union have failed to act, still. Anna’s petition calling on the FDA and EU to regulate arsenic in rice and by-products is still going on. And I’m strongly urging you to sign it because it’s imperative that we ask FDA and EU to change their standards because rice is not just an ethnic food for small number of people but is in so many things we eat. And if you are on a gluten free diet, the chances are, you are eating more rice than than you realize.”
To read the rest of the article, go to Ecokaren
Gluten-free is hot these days. There are books and websites, restaurants with gluten free menus, and grocery stores with hundreds of new gluten-free food products on the shelf. Is this a fad, or a reflection of response to a real problem?
Yes, gluten is a real problem. But the problem is not just gluten. In fact, there are three major hidden reasons that wheat products, not just gluten (along with sugar in all its forms) is a major contributor to obesity, diabetes, heart disease, cancer, dementia, depression and so many other modern ills.
This is why there are now 30 percent more obese than undernourished in the world, and why chronic lifestyle and dietary driven disease kills more than twice as many people as infectious disease globally. These non-communicable, chronic diseases will cost our global economy $47 trillion over the next 20 years.
Sadly, this tsunami of chronic illness is increasingly caused by eating our beloved diet staple, bread, the staff of life, and all the wheat products hidden in everything from soups to vodka to lipstick to envelope adhesive.
The biggest problem is wheat, the major source of gluten in our diet. But wheat weaves its misery through many mechanisms, not just the gluten! The history of wheat parallels the history of chronic disease and obesity across the world. Supermarkets today contain walls of wheat and corn disguised in literally hundreds of thousands of different food-like products, or FrankenFoods. Each American now consumes about 55 pounds of wheat flour every year.
It is not just the amount but also the hidden components of wheat that drive weight gain and disease. This is not the wheat your great-grandmother used to bake her bread. It is FrankenWheat — a scientifically engineered food product developed in the last 50 years.
How Wheat — and Gluten — Trigger Weight Gain, Prediabetes, Diabetes and More
This new modern wheat may look like wheat, but it is different in three important ways that all drive obesity, diabetes, heart disease, cancer, dementia and more.
- It contains a Super Starch – amylopectin A that is super fattening.
- It contains a form of Super Gluten that is super-inflammatory.
- It contains forms of a Super Drug that is super-addictive and makes you crave and eat more.
The Super Starch
Instead, we eat dwarf wheat, the product of genetic manipulation and hybridization that created short, stubby, hardy, high-yielding wheat plants with much higher amounts of starch and gluten and many more chromosomes coding for all sorts of new odd proteins. The man who engineered this modern wheat won the Nobel Prize — it promised to feed millions of starving around the world. Well, it has, and it has made them fat and sick.
The first major difference of this dwarf wheat is that it contains very high levels of a super starch called amylopectin A. This is how we get big fluffy Wonder Bread and Cinnabons.
Here’s the downside. Two slices of whole wheat bread now raise your blood sugar more than two tablespoons of table sugar.
There is no difference between whole wheat and white flour here. The biggest scam perpetrated on the unsuspecting public is the inclusion of “whole grains” in many processed foods full of sugar and wheat, giving the food a virtuous glow. The best way to avoid foods that are bad for you is to stay away from foods with health claims on the labels. They are usually hiding something bad.
In people with diabetes, both white and whole grain bread raises blood sugar levels 70 to 120 mg/dl over starting levels. We know that foods with a high glycemic index make people store belly fat, trigger hidden fires of inflammation in the body and give you a fatty liver, leading the whole cascade of obesity, pre-diabetes and diabetes. This problem now affects every other American and is the major driver of nearly all chronic disease and most our health care costs. Diabetes now sucks up one in three Medicare dollars.
The Super Gluten
Not only does this dwarf, FrankenWheat, contain the super starch, but it also contains super gluten which is much more likely to create inflammation in the body. And in addition to a host of inflammatory and chronic diseases caused by gluten, it causes obesity and diabetes.
Gluten is that sticky protein in wheat that holds bread together and makes it rise. The old fourteen-chromosome-containing Einkorn wheat codes for the small number of gluten proteins, and those that it does produce are the least likely to trigger celiac disease and inflammation. The new dwarf wheat contains twenty-eight or twice as many chromosomes and produces a large variety of gluten proteins, including the ones most likely to cause celiac disease.
Five Ways Gluten Makes You Sick and Fat
Gluten can trigger inflammation, obesity and chronic disease in five major ways.
- Full-blown celiac disease is an autoimmune disease that triggers body-wide inflammation triggering insulin resistance, which causes weight gain and diabetes, as well as over 55 conditions including autoimmune diseases, irritable bowel, reflux, cancer, depression, osteoporosis and more.
- Low-level inflammation reactions to gluten trigger the same problems even if you don’t have full-blown celiac disease but just have elevated antibodies (7 percent of the population, or 21 million Americans).
- There is also striking new research showing that adverse immune reactions to gluten may result from problems in very different parts of the immune system than those implicated in celiac disease. Most doctors dismiss gluten sensitivity if you don’t have a diagnosis of celiac disease, but this new research proves them wrong. Celiac disease results when the body creates antibodies against the wheat (adaptive immunity), but another kind of gluten sensitivity results from a generalized activated immune system (innate immunity). This means that people can be gluten-sensitive without having celiac disease or gluten antibodies and still have inflammation and many other symptoms.
- A NON-gluten glycoprotein or lectin (combination of sugar and protein) in wheat called wheat germ agglutinin (WGA) found in highest concentrations in whole wheat increases whole body inflammation as well. This is not an autoimmune reaction, but can be just as dangerous and cause heart attacks.
- Eating too much gluten-free food (what I call gluten-free junk food) like gluten-free cookies, cakes and processed food. Processed food has a high glycemic load. Just because it is gluten-free, doesn’t mean it is healthy. Gluten-free cakes and cookies are still cakes and cookies! Vegetables, fruits, beans, nuts and seeds and lean animal protein are all gluten free — stick with those.
Let’s look at this a little more closely. Gluten, a protein found in wheat, barley, rye, spelt and oats, can cause celiac disease, which triggers severe inflammation throughout the body and has been linked to autoimmune diseases, mood disorders, autism, schizophrenia, dementia, digestive disorders, nutritional deficiencies, diabetes, cancer and more.
Celiac Disease: The First Problem
Celiac disease and gluten-related problems have been increasing, and now affect at least 21 million Americans and perhaps many millions more. And 99 percent of people who have problems with gluten or wheat are NOT currently diagnosed.
Ninety-eight percent of people with celiac have a genetic predisposition known as HLA DQ2 or DQ8, which occurs in 30 percent of the population. But even though our genes haven’t changed, we have seen a dramatic increase in celiac disease in the last 50 years because of some environmental trigger.
In a recent study that compared blood samples taken 50 years ago from 10,000 young Air Force recruits to samples taken recently from 10,000 people, researchers found something quite remarkable. There has been a real 400 percent increase in celiac disease over the last 50 years. And that’s just the full-blown disease affecting about one in 100 people, or about three million Americans. We used to think that this only was diagnosed in children with bloated bellies, weight loss and nutritional deficiencies. But now we know it can be triggered (based on a genetic susceptibility) at any age and without ANY digestive symptoms. The inflammation triggered by celiac disease can drive insulin resistance, weight gain and diabetes, just like any inflammatory trigger — and I have seen this over and over in my patients.
Gluten and Gut Inflammation: The Second Problem
But there are two ways other than celiac disease in which wheat appears to be a problem.
The second way that gluten causes inflammation is through a low-grade autoimmune reaction to gluten. Your immune system creates low-level antibodies to gluten, but doesn’t create full-blown celiac disease. In fact, 7 percent of the population, 21 million, have these anti-gliadin antibodies. These antibodies were also found in 18 percent of people with autism and 20 percent of those with schizophrenia.
A major study in the Journal of the American Medical Association reported that hidden gluten sensitivity (elevated antibodies without full-blown celiac disease) was shown to increase risk of death by 35 to 75 percent, mostly by causing heart disease and cancer. Just by this mechanism alone, over 20 million Americans are at risk for heart attack, obesity, cancer and death.
How does eating gluten cause inflammation, heart disease, obesity, diabetes and cancer?
Most of the increased risk occurs when gluten triggers inflammation that spreads like a fire throughout your whole body. It damages the gut lining. Then all the bugs and partially-digested food particles inside your intestine get across the gut barrier and are exposed your immune system, 60 percent of which lies right under the surface of the one cell thick layer of cells lining your gut or small intestine. If you spread out the lining of your gut, it would equal the surface area of a tennis court. Your immune system starts attacking these foreign proteins, leading to systemic inflammation that then causes heart disease, dementia, cancer, diabetes and more.
Dr. Alessio Fasano, a celiac expert from the University of Maryland School of Medicine, discovered a protein made in the intestine called “zonulin” that is increased by exposure to gluten. Zonulin breaks up the tight junctions or cement between the intestinal cells that normally protect your immune system from bugs and foreign proteins in food leaking across the intestinal barrier. If you have a “leaky gut,” you will get inflammation throughout your whole body and a whole list of symptoms and diseases.
Why is there an increase in disease from gluten in the last 50 years?
It is because, as I described earlier, the dwarf wheat grown in this country has changed the quality and type of gluten proteins in wheat, creating much higher gluten content and many more of the gluten proteins that cause celiac disease and autoimmune antibodies.
Combine that with the damage our guts have suffered from our diet, environment, lifestyle and medication use, and you have the perfect storm for gluten intolerance. This super gluten crosses our leaky guts and gets exposed to our immune system. Our immune system reacts as if gluten was something foreign, and sets off the fires of inflammation in an attempt to eliminate it. However, this inflammation is not selective, so it begins to attack our cells — leading to diabesity and other inflammatory diseases.
Damage to the gastrointestinal tract from overuse of antibiotics, anti-inflammatory drugs like Advil or Aleve and acid-blocking drugs like Prilosec or Nexium, combined with our low-fiber, high-sugar diet, leads to the development of celiac disease and gluten intolerance or sensitivity and the resultant inflammation. That is why elimination of gluten and food allergens or sensitivities can be a powerful way to prevent and reverse diabesity and many other chronic diseases.
The Super Drug
Not only does wheat contain super starch and super gluten — making it super fattening and super inflammatory — but it also contains a super drug that makes you crazy, hungry and addicted.
When processed by your digestion, the proteins in wheat are converted into shorter proteins, “polypeptides,” called “exorphins.” They are like the endorphins you get from a runner’s high and bind to the opioid receptors in the brain, making you high, and addicted just like a heroin addict. These wheat polypeptides are absorbed into the bloodstream and get right across the blood brain barrier. They are called “gluteomorphins,” after “gluten” and “morphine.”
These super drugs can cause multiple problems, including schizophrenia and autism. But they also cause addictive eating behavior, including cravings and bingeing. No one binges on broccoli, but they binge on cookies or cake. Even more alarming is the fact that you can block these food cravings and addictive eating behaviors and reduce calorie intake by giving the same drug we use in the emergency room to block heroin or morphine in an overdose, called naloxone. Binge eaters ate nearly 30 percent less food when given this drug.
Bottom line: wheat is an addictive appetite stimulant.
How to Beat the Wheat, and Lose the Weight
First, you should get tested to see if you have a more serious wheat or gluten problem.
If you meet any of these criteria, then you should do a six-week 100 percent gluten-free diet trial to see how you feel. If you have three out of five criteria, you should be gluten-free for life.
- You have symptoms of celiac (any digestive, allergic, autoimmune or inflammatory disease, including diabesity).
- You get better on a gluten-free diet.
- You have elevated antibodies to gluten (anti-gliadin, AGA, or tissue transglutaminase antibodies, TTG).
- You have a positive small intestinal biopsy.
- You have the genes that predispose you to gluten (HLA DQ2/8).
Second, for the rest of you who don’t have gluten antibodies or some variety of celiac — the super starch and the super drug, both of which make you fat and sick, can still affect you. So go cold turkey for six weeks. And keep a journal of how you feel.
The problems with wheat are real, scientifically validated and ever-present. Getting off wheat may not only make you feel better and lose weight, it could save your life.
My personal hope is that together we can create a national conversation about a real, practical solution for the prevention, treatment, and reversal of our obesity, diabetes and chronic disease epidemic. Getting off wheat may just be an important step.
To learn more and to get a free sneak preview of The Blood Sugar Solution where I explain exactly how to avoid wheat and what to eat instead go to www.drhyman.com.
Please leave your thoughts by adding a comment below.
To your good health,
Mark Hyman, MD
 Saja K, Chatterjee U, Chatterjee BP, Sudhakaran PR. “Activation dependent expression of MMPs in peripheral blood mononuclear cells involves protein kinase.” A. Mol Cell Biochem. 2007 Feb;296(1-2):185-92
 Dalla Pellegrina C, Perbellini O, Scupoli MT, Tomelleri C, Zanetti C, Zoccatelli G, Fusi M, Peruffo A, Rizzi C, Chignola R. “Effects of wheat germ agglutinin on human gastrointestinal epithelium: insights from an experimental model of immune/epithelial cell interaction.” Toxicol Appl Pharmacol. 2009 Jun 1;237(2):146-53.
 Rubio-Tapia A, Kyle RA, Kaplan EL, Johnson DR, Page W, Erdtmann F, Brantner TL, Kim WR, Phelps TK, Lahr BD, Zinsmeister AR, Melton LJ 3rd, Murray JA. “Increased prevalence and mortality in undiagnosed celiac disease.” Gastroenterology. 2009 Jul;137(1):88-93
 Ludvigsson JF, Montgomery SM, Ekbom A, Brandt L, Granath F. “Small-intestinal histopathology and mortality risk in celiac disease.” JAMA. 2009 Sep 16;302(11):1171-8.
 Fasano A. “Physiological, pathological, and therapeutic implications of zonulin-mediated intestinal barrier modulation: living life on the edge of the wall.” Am J Pathol. 2008 Nov;173(5):1243-52.
Mark Hyman, M.D. is a practicing physician, founder of The UltraWellness Center, a four-timeNew York Times bestselling author, and an international leader in the field of Functional Medicine. You can follow him on Twitter, connect with him on LinkedIn, watch his videos onYouTube, become a fan on Facebook, and subscribe to his newsletter.
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MANINIS GLUTEN FREE MAKES MIXES AND FRESH PASTA MADE WITH ANCIENT GRAINS!
Posted in About Celiac Disease, Diet and Autism, Diet and Cancer, Diet and Diabetes, Do you have Gluten Intolerance?, Food Allergy/Sensitivity, Gluten and Obesity, Nutrition | Tagged Coeliac disease, Einkorn wheat, Food, Genetically modified food controversies, gluten, gluten-free diet, United States, Wheat, Whole grain, Wonder Bread | 1 Comment »
Makes 20 squares, 40 triangles
For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups Multiuso Multi-Purpose Flour Mix
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup Multiuso Multi-Purpose Flour Mix
Confectioners’ sugar, for dusting
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners’ sugar.
Posted in Do you have Gluten Intolerance?, Gluten-Free Recipes, Lemon Bars | Tagged Baking powder, Butter, Lemon Bar Recipe, Measuring cup, Powdered sugar, sugar, Teaspoon, Vanilla extract, Zest (ingredient) | 1 Comment »