Author Archives: admin

FOOD vs DRUGS – What Your Doctor Won’t Share With You (or Can’t)

I saw a commercial on TV last night for Linzess and was shocked and angered. Not that I don’t sympathize for people who are suffering with constipation, irritable bowel syndrome or any other digestive issues but because THIS is exactly the problem that I am passionate about addressing.  In fact, it is my mission and calling.

Why Linzess is so dangerous

Why Linzess is so dangerous

While there are people who have serious stomach issues and need a medical solution, the problem I have with this commercial for Linzess is that it is targeted to people suffering from symptoms that are most commonly related to Gluten Intolerance. Bloating, diarrhea, constipation and abdominal pain. Anyone with these symptoms watching this commercial will likely take interest in this quick and easy approach – anything to fix these painful issues.

So if these TV watchers call their doctor, they will likely receive a prescription for this hot new drug*. No doubt, the doctor will gladly accept the kudos and dollars that come from the pharmaceutical company each time he or she writes a prescription for this drug.

As for the patient, they take the pill as directed. While some may find relief, they may also get much more than they planned. Below is a list of possible side effects from this drug as listed on the Linzess website:

REALLY look at this list and ask yourself, why would anyone take this drug if ANY of these side effects are even possible?

side effects

The answer is because your symptoms are affecting your life and YOU TRUST YOUR DOCTOR that he or she knows best what to do.

The first part of this answer is true. These symptoms can and often do affect your life, your work and your family. The second part is completely false. Many traditional doctors do not know best when it comes to how food affects your body and your brain. They either do not or are not allowed to practice holistic medicine. When it comes to their knowledge of how food affects the body, their recommendations are usually to eat more fruit and vegetables and to follow the decades old food pyramid we learned as kids in school. While this seems like good advice, following it without a further discussion as to WHAT KIND of food to eat will, no doubt load up their patient with foods laced with gluten, GMOs and other foods that are LINKED to the very symptoms that the patient is suffering from.

Farm to Table Banner

Below is a graphic that is on the Linzess website talking about the symptoms that this drug is supposed to ease.

 

Here is a graphic that shows the more common symptoms of Gluten Intolerance:

Notice the overlap?

Again, I want to be clear, there may be a real medical reason why the patient was feeling the way that they were that is not related to Gluten Intolerance. However, the point I am trying to make is that by going to a traditional doctor, a patient may never know if their problems are caused by Gluten Intolerance and instead put on a “magic pill” that, at best, will only mask the problem that they are having. Furthermore, by being on a pill like Linzess, new problems could arise that are caused by the pharmaceutical “solution” – especially if you are on other medicines as this medication could cause serious drug interactions.

And what about younger people who are suffering from these symptoms? According to the Linzess website and commercial, this pill is not to be given to anyone under 6 and for people 6-18, they are advised against taking the drug because it has ‘not been proven safe’ for them. And if you are pregnant, which can cause some of these symptoms like constipation and irritable bowel, you are advised not to take this drug because it is not known if this drug will harm the baby.

Yet, the drug manufacturers and healthcare providers and drug marketers want to you take this pill because it is easier and more beneficial FOR THEM than to talk to patients about the food they eat. They won’t talk about how genetically modified food (GMOs), like most of the corn, most of the sugar and most of the wheat we eat is GMO,is linked to cancer and a host of behavioral and mood disorders. They won’t talk about how Gluten Sensitivity / Intolerance affects 1 in 6 people.

If they would only take the time to answer their patients’ health concerns instead of answering to the pharmaceutical companies, millions of people would feel better, think better and live happier lives.

If you are on Twitter, just search for #Linzess to read the comments from real people who have trusted their doctor to help them feel better to hear what patients think of this drug.

Before you listen to the slick advertising for the latest miracle cure and before you surrender to the doctor, consider the real possibility that your food is causing the problems that are affecting your life. Open up to the possibility that you might be sensitive or intolerant to gluten and making that one change could change your life without dangerous drug filled with side effects that lead to other problems.

It is my goal as a chef and someone who understands the relationship between the food we eat and how we feel. I know that the food we eat can cause our bodies to trigger an autoimmune response and symptoms like the ones that this drug is trying to eliminate.

Avoiding anything containing gluten for 7 days is the easiest way to see if you might have a gluten intolerance.  If you show any signs of improvement in your symptoms, that is enough to dig deeper into your diet to see if your food is making you sick.

This is why we are hosting a very special evening of education and great food.  Please join us at our first Farm to Food event on August 29 to learn more about how to improve your life by just changing your food.

Click on the banner to learn more and to reserve a place at our table.

Farm to Table Banner

 

 

FDA Disclosure. These statements have not been evaluated by the FDA and are not intended to diagnose, treat or cure any disease. Always check with your physician before starting a new dietary supplement program.

THE TRUTH ABOUT GMOs

Genetically Modified Organisms, or GMOs, are all around us.  Science tells us that GMOs are good because we can produce more food, have food that resists insects and disease and have food that is cheaper than organically grown food.

But the facts about GMOs are startling.  GMOs are linked to many physical problems, behavior disorders and psychological issues and is linked to the epidemic rise of disorders like Autism, Celiac and Hashimoto’s disease, depression, anxiety, ADHD and many more disorders.

As a food consultant and as someone who has first-hand experience, I know about the link between food and how we feel and the disorders that are affected by eating the wrong foods.

Here is an article I wrote that talks about GMOs.  If you have any behavioral issues like depression, chronic pain, anxiety or ADHD or just want to learn more about the food that you eat, I strongly encourage you to come to our Farm to Table event on August 29.

It will change your thoughts on food and can easily change your life.

Einkorn Wheat vs. Durum Wheat (Frankenwheat) Part 1

It’s been over a year since my last post and I have been thinking a lot about my next topic (I am just not a blogger yet). I have friends and clients who used to ask me all the time when my next blog was coming out. I didn’t have any answer for them because there is so much to write about I was overwhelmed. When folks stopped asking, I knew it was time to get back to writing and educate everyone on what I have been experiencing with the different kinds of grain I have been experimenting with.

Since my clients gave me the unofficial title of “The Gandhi of Gluten Free” I have often wondered, should it be…

“The Gandhi of Gluten…?”

In March of this year (2015) I heard rumors that a well known German restaurant located near me uses European Einkorn, unprocessed wheat in their kitchen.  The restaurant imports some items straight from Germany such as the barley, hops, & wheat grain they use to brew their beer as well as their pretzels, it’s all from Germany. So, I have been anxiously waiting for the right time to try out the menu.

A little background first…

It’s been almost 5 years since I have purposely ingested gluten.  For those of you that don’t know my story let me give you a quick recap.  I discovered I was gluten intolerant when I removed it from my diet. It changed my life.  I discovered that all it takes for me to have a reaction is a crumb of our durum hard winter or summer wheat and I feel it both mentally and physically for about 3 – 5 days.  So you can understand why just the thought of consuming wheat and barley gives me a panic attack. I had to psyche myself up and make sure I didn’t have to do anything substantial w/ the business like be w/ or cook for clients.

And a little background on the wheat we use in America…

See the wheat we use in this country to make pasta and cakes and bread is our own “brand” of American durum hard dwarf wheat or Frankenwheat as it is often referred to in our GF community, makes me severely ADD. Barley brings out my ADHD. Both give me a constant bloating in my gut and my bowl movements aren’t normal. I also can’t catch my breath if I am in any stressful situation ie; panic attacks. Never knew all this until I removed these nutrients” from my diet. My thyroid, which regulates my hormones and metabolism, go haywire as well. I knew I wasn’t “right” but I didn’t know what the cause was. I did know, even 20 years ago, it had something to do w/ my nutrition intake.

The wheat we consume here in American was created in a lab by the 1970 Nobel Peace Prize award winner Scientist, Norman Borlaug. He crossbred and modified a our durum wheat grain in a one-of-a-kind wheat which produces 28 chromosomes compared to the ancient grain Einkorn which has just 14.

Frankenwheat is a term used to describe the modern wheat Americans eat today. While our ancestors mostly consumed einkorn wheat, decades of cross-breeding and hybridization (to create high-yield crops) have created a shorter, stockier “dwarf wheat” that now makes up almost all of the wheat we consume in America. According to Dr. Hyman, a leader in Functional Medicine and a four-time New York Times bestselling author of such books as The Blood Sugar Solution, this new wheat is a triple threat:

It contains twice the number of chromosomes as mentioned. This means it codes (DNA) for a much larger variety of gluten proteins, or “super gluten,” as Dr. Hyman likes to say. It contains high levels of a “super starch” amylopectin A, which excels at making both “Cinnabons” and stomachs swell.

It is also full of wheat polypeptides called gluteomorphins, which trigger an opiate-like response in the brain, so guess what? You’ll want more Frankenwheat.

I had some time a few weeks ago where I didn’t have any big parties or business dealings I had to be a part of so I went w/ my wife @DivaofDairyfree who also has issues w/ the same grains as I do and we bellied up to the bar (table) and started to look at the menu.

Back to my experiment…

I asked our server a whole bunch of questions about the pretzels and the beer and I was a little miffed she didn’t know the answers. So, I simply asked if their pretzel (that is imported from Germany), is made from einkorn wheat? She didn’t know but suggested that she ask the chef. I was not surprised when Chef came out and sat down w/ @DivaofDairyfree and myself and started a great conversation. He said the wheat was einkorn but that there were other ingredients in the pretzel that he didn’t know. I said that was fine because I was researching the difference between the einkorn German wheat and our American Durum hard wheat as well as the barley they use in the [malted] beers. I told him who I was and what I did for a living and he was really interested because he said he has had customers come in and ask the same questions I did. So I asked him about the beer too and he told me to wait a minute and he would see if the Brew Master was available to talk about the grains they use to make their Hefewiezen (wheat) and lagers (barley). This conversation will come in my next blog.

Out came this gorgeous looking piece of food, a Pretzel and my Lager (Barley, no wheat).

Let me set the scene for you:

We stared at the pretzel and beer as they stared back at us. It was like a recovering alcoholic or heroin addict looking at temptation.  “What did I have to lose…” I thought to myself. We are doing this in the name or research!!! I picked up the stein of beer and brought it to my mouth (I hadn’t had a real beer in over 4 years since going gluten free) and w/ in the first few seconds my taste buds knew exactly what they were tasting and it went straight to my brain.

BEER!!!!!!! “Where have you been?” I asked myself. But then my real mind set in and I was waiting for the ADHD to come out (Barley makes me hyper and an A$$hole, ask my ex). It usually takes about 5-8 minutes before I get any kind of autoimmune response so as I drank my barley lager(and felt fine) I picked up the pretzel and went through the same thought process. This time, the feelings of comfort came back because I knew I was eating wheat, it was only a matter of time before I became ADD again or so I thought. Wheat though, affects me a lot quicker, like minutes. If I was a “wheat addict,” I was falling off the wagon and I kept telling myself I didn’t care because it was all in the name research.

As Chef Klaus and my wife were chatting away, there were no issues in my gut and no “real” issues w/ the beer either. WTF!!! American wheat and barley make me a completely different person and plays havoc w/ my thyroid.  But I was feeling nothing, Nothing, NOTHING!!!! Again, WTF!!! I finished the lager and my wife and I were eating the pretzel like it was our last meal, EVER!

Still, no reaction from either of us.

I ordered another beer because I was “ok” I thought. Then the psychosomatic affect was kicking in. Was I getting edgy again? Was I starting to act like a jerk again?

Nope, it was just old habitual thinking. I was fine. My gut was still good too, no issues whatsoever and yes, my wife said I acted “normal”. I am sure she was waiting to see if that “other guy” came out but nothing. I was fine…

When we arrived home, I couldn’t stop talking about how my stomach was not even fazed. It wasn’t bloated; it wasn’t “tight” and I could breathe.  My mind, on the other hand was “racing” a little but not even close to how my mind used to react when I ate our American durum wheat. I was able to stop and think what about was happening and not have ADD.   I didn’t forget what I was thinking because I was thinking of 10 different things at once.

My mind was working…it was a little spacy but I could deal…

The next morning and the coming days were fine, not great, just fine. I dealt w/ the ADD/ADHD, it was back but only a little. My mind could still process thought and I noticed I had a little “hyper-ness” back but it wasn’t anything like when I have our durum wheat “gluten” in me.

Last couple of things to mention: No one was harmed, yelled at, or treated poorly in this eating experiment nor did I gain any additional weight. I expected maybe an increase the next morning by a few lbs. but nothing.

This report is part 1 of 2, (maybe 3) of my experiment on eating einkorn wheat.

To leave you with something to “chew” on, watch this episode of Star Trek – “The Trouble with Tribbles” It will BLOW YOUR MIND what Hollywood knew in 1967 about GMO WHEAT.

https://www.youtube.com/watch?v=LFuN3lxlWfs

Thanks for reading…Stay tuned for Part 2

Chef Beau

Maca Root – Nearly 4x the Calcium Found in Dairy!

This crazy little plant which was first found in the high altitudes in Peru (so was quinoa) and has some incredible powers…especially for women! However, be careful when using it if you have a Hyperthyroid…It will throw off your hormones like it did for me.maca-root

Maca is a root vegetable. Peruvian farmers noticed livestock grazing in areas that contained maca root were more likely to be healthier and stronger than their counterparts. Plus, the animals were more likely to…lets say copulate. The plant is full of many health promoting vitamins and minerals, which led naturopathic folks to begin using it as food.

It’s function is touted as a “super-food” like quinoa due to its many reported benefits. It is most often used to promote sexual and reproductive health, but proponents also say it can increase endurance and energy levels, and can help to treat diseases ranging from depression to cancer.

First, for the ladies:

Maca root is often also used instead of hormone replacement therapy (HRT) in menopausal women. It affects the pituitary gland. While HRT stimulates hormone production and can cause ovaries to atrophy, maca root simply helps to balance it without damaging a woman’s body. This is pretty cool, even if I am not a woman. What man wouldn’t want a balanced wife or GF when she is going through this phase of there life.

Maca is also considered effective in relieving PMS symptoms. Since many of these symptoms seem to be directly related to the body’s inability to fully absorb the vitamins and minerals it needs, maca root’s antioxidant properties and hormone-balancing qualities are a good way to counteract that.

“Whenever possible, I prefer to use maca therapy rather than hormone replacement therapy because HRT actually ages the body diminishing the hormone producing capability of the glands,” says Dr. Rebbe Gabriel Cousens, a diplomat of the American Board of Holistic Medicine. “Maca has proved to be very effective with menopausal patients in eliminating hot flashes and depression and in increasing energy levels.”

http://www.gabrielcousens.com/
Now for the men:
Maca for Male Libido

Among the top reasons men choose to take Maca is to restore their libido. Maca works on various levels to support a healthy sex drive. First, it’s high nutrient content revitalizes the entire body.   Second, Maca works to elevate testosterone levels thereby increasing energy, stamina and vitality.   Finally, Maca contains unique nutrients called macaenes and macamides that are associated with supporting healthy libido.

Maca for E.D.

One of the things that Maca does quite well is to increase blood circulation.   When combined with a boost in libido, Maca has been seen to help men overcome mild erectile dysfunction. A recent study of the effects of Maca for men with mild ED showed that more than 1/2 of the patient studied reported “significant’ improvements in terms of ED and general sexual well-being.

Maca for Men’s Fertility

Fertility for both men and women is the longest and most common use of Maca.   We know that people who live in the high Andes of Peru have used Maca root to boost both human and livestock fertility for 2000 years. Fast forward to today, Maca is still used as a first recourse for couples wanting to conceive in Peru. Recent studies from Switzerland and Peru confirm that Black Maca in particular both raises sperm count and motility and increases sexual desire.

Maca for Increased Testosterone

Maca does not contain testosterone or any other hormone.  Instead it stimulates the body to produce and regulate hormones in order to achieve a healthy hormone balance. Maca works to raise what is known as “free testosterone” which is a natural testosterone that helps restore youthful energy and even appearance.  All Maca colors work well for this purpose.

Maca for Energy and Stamina

For the people leaving at high elevations in Peru where Maca grows (14,000 feet and above) Maca is essential to maintaining healthy energy and stamina.   Several scientific studies have also confirmed that Maca has a positive effect on endurance and energy levels.  In one study, cyclists were able to bring their 40 km times down significantly after just 12 days on Maca.   Another study showed that regular Maca dosage improved stamina among lab mice nearly 20%.   Black Maca seems to have the most positive effect for this use.

Maca for Strong Bones

In 2010 a team of 6 researchers reported that Red and Black Maca were found to be the best at improving and protecting bone structure especially in mice who had their ovaries removed. This is in part due to the high calcium content of Maca (nearly 4 times that of milk).

Maca for Enhanced Mental Focus, Clarity and Memory

One final use of Maca for men is to boost concentration, memory and learning. A recent study from China (2011) found that Black Maca in particular helped improve memory by 10% and speed learning by nearly 15%.

For myself, I use Maca root as a dusting for flour when I make breaded anything. I have just started using it so check back and I will give you an update on how it effects myself and my wife, the Dairy Free Diva #dairyfreediva #gandhiofglutenfree

Thanks to http://www.raworganicmaca.info/maca-for-men/ the Maca team for some of this content.

 

 

BeefStew1.jpg

Why is it that our government who runs the FDA forces food companies to label all their ingredients on the packaging except for items called “caramel coloring” and “natural flavorings?” Know why, because those are “proprietary ingredients” so say the companies and the company doesn’t want you to know what are in those “natural ingredients.”

Let me explain where natural flavoring and caramel coloring comes from:

Caramel coloring is derived from a variety of sources that are found in common allergens, such as glucose, many times coming from wheat or corn. Glucose, we all know is a starch hydrolysates found in wheat and barley or lactose from cow’s milk. Avoid these foods including generic caramel coloring or first determine the source for the caramel coloring before consuming the food. North American and European manufacturers mostly use glucose derived from corn or wheat to produce caramel color, which is highly processed and is generally considered “gluten and dairy free.” Don’t believe it!!!

For those who know me, I am HIGHLY sensitive to wheat, barley, and rye.

http://www.imaginefoods.com/ is a company we can no longer endorse.

I was making a grass fed, beef stew for a client and I tried using their product “low sodium beef stock” that had a Gluten Free” label…their own label not a certified GF label. When the stew was finished, I grabbed a teaspoon and took a sip (not even a teaspoon) and thought it tasted great! 20 minutes later I felt bloated and hyper. I didn’t really think too much about it because I hadn’t eaten in awhile and I thought it was because I needed to eat. I could tell there was wheat in me but I couldn’t figure our where it came from until I called Imagine Foods and spoke a Consumer Relations rep. She assured me it was GF because it had their GF label on it. I told her she was wrong and their product had wheat in it and she told me the product was “tested” and I asked by who, and she wouldn’t tell me who. So I asked her if she wouldn’t mind telling me what was in her “natural flavoring” and she said NO! It was “proprietary” information. I did receive an email and response from the rep assuring me there product is GF which was nice, but bull shit. This, after a conversation that started nicely, but ended w/ her defending their “proprietary ingredients.” I believe she knew what her company was hiding but she wasn’t allowed to tell me. That was all I needed for this blog.

If you have celiac or are sensitive to gluten, stay away from Imagine Foods products. I guarantee you there is wheat/barley in their proprietary ingredients. And, stay away from dark colored soda’s as well especially Coke…

50 Shades of Gluten

I know it’s been awhile since my last entree but I warned you guys, I am not a writer…I have too much to write and sometimes I don’t know where to start.

One of the areas I want to touch on is mental illness but I won’t speak on a personal level because I know my former wife’s attorney is just looking for anything to use against me in court w/ regards to my kids who both have gluten sensitivities and have no idea they could benefit by a grain free dairy free diet. However, their Irish family doesn’t believe in the food sensitivities so the kids are living w/ the poison in them 24/7. Not even our post-decree judge, who is married to an Irish women will do anything about the diet because gluten sensitivity is not something that is recognized my the medical world (yet) even though the government has made it a disability…We still have a long way to go.

In order to explain why gluten is bad more many people, I have to give you a quick lesson in the biochemistry of wheat and wheat digestion w/ the help of Chris Kresser.

Wheat contains several different classes of proteins. Gliadins and glutenins are the two main components of the gluten fraction of the wheat seed. (They’re essential for giving bread the ability to rise properly during baking.) Within the gliadin class, there are four different epitopes (i.e. types): alpha-, beta-, gamma- and omega-gliadin. Wheat also contains agglutinins (proteins that bind to sugar) and prodynorphins (proteins involved with cellular communication). Once wheat is consumed, enzymes in the digestive tract called tissue transglutaminases (tTG) help to break down the wheat compound. In this process, additional proteins are formed, including deamidated gliadin and gliadorphins (aka gluteomorphins).

Here’s the crucial thing to understand: Celiac disease is characterized by an immune response to a specific epitope of gliadin (alpha-gliadin) and a specific type of transglutaminase (tTG-2). But we now know that people can (and do) react to several other components of wheat and gluten but not just wheat, but barley and rye as well — including other epitopes of gliadin (beta, gamma, omega), glutenin, WGA and deamidated gliadin – as well as other types of transglutaminase, including type 3 (primarily found in the skin) and type 6 (primarily found in the brain). (3, 4, 5, 6, 7, 8)

This is a huge problem because conventional lab testing for CD and of gluten intolerance only screens for antibodies to alpha-gliadin and transglutaminase-2. If you’re reacting to any other fractions of the wheat, barley, or rye protein (e.g., beta-gliadin, gamma-gliadin or omega-gliadin), or any other types of transglutaminase (e.g., type 3 or type 6), you’ll test negative for CD and gluten intolerance no matter how severely you’re reacting to these grains.

Official statistics suggest that Celiac disease affects 1 percent of the U.S. population. But considering the limited scope of the testing, it’s possible that the actual incidence might be much higher. ABSOLUTELY! My guess is, 15-20% have a gluten sensitivity but people just don’t know it because those people are living w/ their symptoms they have had all their life, and like myself, they believe it’s just who they are.

In addition, CD is only the tip of the iceberg when it comes to gluten intolerance. Celiac disease is caused by a distinct autoimmune response to grain proteins and transglutaminase enzymes in the gut. But CD is just one possible expression of gluten intolerance; there are many other ways that sensitivity to gluten can manifest in the body. These are collectively referred to as “Non-Celiac Gluten Sensitivity,” or NCGS.

There’s no consensus definition of NCGS yet, but the most common understanding is that it’s a reaction to gluten that is not autoimmune (like CD) or allergic (like wheat allergy).

It’s difficult to estimate the prevalence of NCGS because there is no definitive diagnostic test for it. As I mentioned above, the currently available tests for gluten sensitivity are primitive and only screen for a small fraction of the components of the grain that people react to. Another issue is the variety of symptoms caused by CD and NCGS. While most people assume that gluten intolerance always causes digestive distress, this is not the case.

Almost 50 percent of new patients diagnosed with CD do not have gastrointestinal symptoms. Moreover, for every one case of CD that is diagnosed, there are 6.4 cases that remain undiagnosed – the majority of which are atypical or silent forms without GI symptoms.

Gluten intolerance can affect nearly every tissue in the body, including the brain, skin, endocrine system, stomach, liver, blood vessels, smooth muscles and even the nucleus of cells. CD and NCGS are associated with an astonishing variety of diseases, from schizophrenia and epilepsy, to Type 1 diabetes (which I just found out I had as as kid) and osteoporosis, to dermatitis and psoriasis, to Hashimoto’s hypothyroidism to peripheral neuropathy. Because the range of symptoms associated with gluten intolerance is so broad and nonspecific (e.g., can be attributed to any number of conditions), many patients and doctors don’t suspect gluten may be the cause.

Even with these limitations, some estimates suggest NCGS may occur in as many as 1 in 20 Americans. And while some mainstream medical professionals continue to insist that NCGS doesn’t exist, several studies have validated it as a distinct clinical condition — including gold-standard, double-blind, placebo-controlled trials.

The Gluten-Free Challenge: Still the Best Test for Gluten Intolerance

With all of this in mind, the obvious question that arises is, “What’s the best way to test for gluten intolerance?” Because of the limitations of current laboratory testing I described above, most experts on gluten sensitivity agree that the only reliable test is a “gluten challenge.” This involves removing wheat, barley, and rye from your diet completely for at least a week and then adding it back in after that. If symptoms improve during the elimination period, and return when gluten is reintroduced, a diagnosis of NCGS can be made.

However, for many people a gluten-free diet isn’t enough. Some grains that contain little gluten, such as corn, oats and rice have gluten parts per million (ppm) in he single digits, when wheat, rye, and barley are in the 50′s and 60′s. These are proteins that are similar enough in structure to elicit an immune response in people with CD or NCGS. In addition, about 50 percent of patients with CD show signs of intolerance to casein, the protein in milk. This may explain why up to 30 percent of CD patients continue to have symptoms or clinical signs after adopting a gluten-free diet. If you are still having issues mentally or physically, I recommend a completely grain and dairy-free diet during the gluten challenge period.

Finally, though the gluten challenge is still the gold standard test for gluten intolerance, there is a relatively new lab (Cyrex Laboratories) offering a comprehensive blood test which screens for all of the wheat and gluten proteins and transglutaminase enzymes I mentioned above. This can be a helpful diagnostic tool, but it should never replace a gluten/Paleo challenge.

To end, I will tell you how grain affects me:
Wheat – Severe ADD/ADHD
Barley – I am an ASSHOLE
Rye – I am invincible.

Think about where that grain is: Beer, Gin, some vodka’s (Kettle One, Grey Goose), Jager…

Put these grains in me and LOOKOUT!

Look for my next post soon!
Thanks!

MufaldaBread

Hello America!

Most of my friends and relatives now know me as a chef. Some of my clients call me a healer and even one client keeps calling me “Dr. Beau”.

Hello World, my name is William Beau Blackburn, a.k.a Chef Beau, “the Gandhi of Gluten Free.”

My mission: feed people amazing food while educating folks on how a tiny sugar protein called gluten can wreak havoc on your well-being.

Wait…What?

Here’s the deal. Food is weird. What we eat affects our physical, mental, and emotional well being more than many of us realize. As a 100% gluten-free chef, my company, Beau K Catering, offers personal and private in-home catering services tailored to dietary sensitivities. We are raising the awareness of being gluten free one dinner party, one catered event, one family, one client…at a time.

A little about me.

My mother and father worked their butts offs, providing my sister and I an above average childhood. My mother raised my sister and I on “gourmet” meals such as herb-crusted salmon with demi-glaze and homemade rhubarb pie, rhubarb from my father’s backyard garden, which by the way is still in use 40 years later. I knew from a young age that watching my mother cook, I wanted to be a chef. Fast forward 35 years later, and I finally am one.

Yet, it wasn’t until just recently, when an immediate family member was diagnosed w/ Attention Deficit Disorder that I knew I needed to look into the nutritional link between food and his behavior as a chef. Was food the cause to his “disorder?”

See, I had ADD & ADHD too; diagnosed when I was 8 and in the second grade. My pediatrician told my parents to either eliminate all “white” from “Billy Beau’s” diet (and red dye #5) or try this new drug called Ritalin. This was 1976! I don’t even remember this time, probably because I had ADD. So my mom tried removing the flour from my diet but it was difficult. Just about all our meals contained some sort of flour from coffee cake and cookies, to pizza, and pasta. Not too mention, our sandwiches for school lunches were made with Brownberry Whole Wheat bread. Do you think my pediatrician was onto something in 1976? Who would have thought that wheat, barley, and rye grains, our household flours, sweeteners, and breads for years would launch into nutritional conundrum.

At the time my family member was diagnosed, I was enrolled at Kendall and working as a chef for Blue Plate and Behind the Scenes Catering when I met the Gut family. Almost everyone in the family, except the father had some type of food allergy or sensitivity to food that affected their behavior. They said that wheat gluten made both of their kids behave differently and it gave the mom, severe headaches and bloating. Most of them agreed, gluten was “poison” to them. So I told them I would start researching the benefits and side effects of this thing called “gluten” and what affects it has on the (American) body and mind.

My family has a history of Diabetes, addictions, and ADD/ADHD, and anxiety issues so I wondered how I could benefit nutritionally from the removal of this tiny sugar protein called gluten before I try and fix my families issues.

I was becoming a chef and I new what gluten was and how it was used in baking. What I did not know was how much processed food companies use wheat/gluten in their products. Wow, a lot!

I used to make the BEST Sicilian sesame sour dough bread (pictured). Not any more…:( The gluten is what makes the dough spongy. Gluten is used as a binder that simply sticks all the other ingredients together more efficiently. I even use to add gluten to my starter which gives the dough it’s sour/salty taste. So I knew what gluten was.

My research helped me conclude that gluten really could be the culprit of even my emotional struggles. However, I decided to test the theory first. My fiance, Sheila Flanagan and I (co-owner of Beau K Catering), decided to go gluten free together. I was skeptical, and also a little ignorant too. How could this one little sugar protein be the make-up of who I…was..? Sheila and I had different responses to removing gluten. Sheila’s, we will tell you about in a future blog. Here’s a hint…gluten was just the beginning…

My story continues below.

My first 3 gluten free days of what I call the “complete detoxification process” went by w/ no affects. By day 5 of the detox process, I awoke with what I now call cognitive thought for the first time in my life! Between 5 & 6 days and already I could sense something was different. I started to experience greater clarity of thought, emotional balance, peace of mind, but most of all, my anxiety was gone. And I lost 20lbs in 3 weeks! The results were transformative, empowering me to become the person I always knew I wanted to be—all  by simply removing gluten from my diet.

Today, I am committed to spreading the word to anyone who will listen to discovering his or her true self through what you eat.

I have so much more to say but I want to keep my first blog under 1000 words. Thanks for reading.

Check back soon for more in the life of;

“The Gandhi of Gluten Free”

Chef Beau