good news for the gluten-free

Published: Sun, 07/08/12




Hi ,                                                                                                               July 12, 2012
 
One in 133 of us suffer from full-blow celiac disease, according to about.com. As far as how many of us are gluten-sensitive, the estimations are wildly wide:  from 6% to over 50%!
 
As a card-carrying good bread hound and pasta lover, I'm thankful not to have been bitten by, apparently, either bug.  But I know for those sensitive to gluten, and for those who need to cook for them, this is a very serious issue.

Which is why I've schedule a very special Teleclass on Gluten-free cooking, and everyone is invited.  My guests are none other than Julieanna Hever, R.D., the Plant-Based Dietician, and Beverly Lynn Bennett.  Together, they have written The Complete Idiot's Guide to Gluten-free Vegan Cooking, and they are coming to my Teleclass/Webcast schedule to tell us all about it.  Information and links to sign up below.
 
This is a no-fee Teleclass, and it's coming up fast!  Our scheduled date is Wednesday, July 11.  Even if you can't make it, be sure to sign up for the call so that I can send you the recording. More about gluten-free and sign up for the call here.  And if you are among the dozens who've already signed up, thanks and we'll talk soon.
 
Here's to a healthy,  happy and fit week ahead! 
 
P.S.  Welcome to all the new readers and members of Success Club!  Hope to see you on the call on the 11th.

P.P.S.  Can you help me name an article I'm writing?  The title is a toss-up between "Should you try a raw food diet?" and "My raw food diet disaster".  Which do you vote for?  Click 'reply' to this email and send me a quick note with your vote - or suggest another title altogether!

What is gluten sensitivity?
It is estimated that roughly 10% of the population suffers from gluten sensitivity.  Symptoms can include some but not necessarily all of the following:  bloating, abdominal discomfort, pain or diarrhea,  headaches and migraines, lethargy and tiredness.  Even attention-deficit disorder and hyperactivity, and bone and joint pain, can be signs of sensitivity to gluten in the diet.  Symptoms can rapidly disappear when gluten is ferreted out of the diet and eliminated.
 

To find where gluten most often resides, think BROW:  Barley, rye, oats (if labelled 'gluten free' you're OK), and wheat.  As wheat is such a common ingredient in everything from baked goods to sauces, it is the most common place we encounter gluten. 

MORE on gluten-free and sign up for the Teleclass HERE>>>



 










 
 
 
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 July 12, 2012
FitDream Ezine


Volume 5, Issue 4, 

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