Anon, I was gluten free for 3 years, then had a blood test after reintroducing it, and there were no gluten antibodies. I agree that gluten-free is not a great way to be low carb. As I mention in the article, it often just means different, more processed carbs.
Smiling, I haven't tried the kamut flour. I have a gluten-free friend who is able to tolerate kamut. Each person should check with their health provider and attend to their own reactions to see what works for them, but those new to the gf diet and those with severe intolerance are probably safer to avoid it.
That brownie is making me so hungry! Have you ever tried Kamut khorasan Wheat flour? We have eaten in our home and it is really nutritious and tasty. I am asking though because I read on their site that many people who have gluten intolerance can actually tolerate this because it is an ancient grain. Anyway- this looks amazing thank you!
That 1976 menu is what I remember too! That was around the time the school district I went to started making all kinds of cuts across the board, and I remember our lunches going from cooked meals to processed things on cardboard trays. So the nostalgia I hear from some people my age surprises me.
I don't have children, but I was really struck by the preview of Jamie Oliver's new show last night. He spent a few days in a school "kitchen" (where ovens and other from-scratch appliances went mostly untouched) fighting an uphill battle where kids left the healthy, nutritious stuff on the trays; school lunch ladies were utterly uninterested in any kind of change; dietary/health guidelines for school food lend themselves to cheap, heavy foods having little to do with health; and kids are predisposed to choose pizza over anything. Ok I totally get that last part - managing kids' tastes is a big job. But, in a face off, the healthy foods probably aren't going to be chosen by the kids (as in, turning the Titanic is a big job) - it seems like this whole kit and kaboodle needs to be addressed by the parents, the school administrators and anyone else who cares about the long-term health of our kids. The government entities don't seem to be getting the job done. Let's just say I felt Jamie's frustration from here.
The enormity of this problem is scary, even for us non-parents.
Great article, Kristin. As a student and practitioner of
Ayurveda, I'm fascinated by the increase in food sensitivities in the
general population. It's alarming to say the least.
I'd like to present an ayurvedic concept into this thread for
discussion. For those unfamiliar with Ayurveda, it's the world's oldest
continuously practiced health care system. Treatments involve
modification of diet and lifestyle and often include herbs, bodywork,
and a variety of mind/body practices. The most fascinating aspect of
Ayurveda for me is that it believes physical disease begins in the G.I.
tract. Therefore, food is the first medicine.
Allergies, according to Ayurveda, are the result of a weakened
digestive system. As a compromised system, it has lost it's ability to
fully process food and jeopardizes related functions in the body
including the absorption of nutrients, elimination of waste, and
movement of the lympathic system. For some, this presents as gluten
intolerance.
Treatment from an ayurvedic perspective includes eliminating the food
culprit, but also addressing the strength of the individual's
digestion, improving the health of the G.I. tract and lymphatic
function, and keeping the immune system strong.
It's interesting that the solution most people find to address their
gluten intolerance -- which is to follow a gluten-free diet -- is only
the first step according to Ayurveda. Removal of the allergic response
rather than the cause provides symptomatic relief, which is a short-term
solution.
I'd like to hear from those with gluten intolerance. Has anyone
considered complementary treatments? And if so, have any of those
treatments involved working with herbs and/or following dietary
protocols beyond simply removing gluten?
oh, and the new "choices" of milk often only include high temperature denatured gross low fat or fat free flavored milk. there is no whole milk at most schools, nor are they normally pasturized milk options, only uht.
hmmm, false choices in the modern menu if you ask me. side salad? how much should we bet that this does NOT mean a lovely mixed green organic salad with dressings made from virgin olive oil and instead means iceberg lettuce from a factory farm with an errant carrot or two, along with a squeezeable packet of "french" dressing laden with hydrogenated oils and tons of refined sugar per serving?
i think a hamburger, made with real meat way back in 1976 when not all cows were confined and fed grain to make em sick, was probably much better and more nourishing then the new improved grade who knows what meat our kids now are offered.
the healthy sounding chicken wrap? its almost certainly wrapped in a piece of refined grain tortilla that instead of traditional and healthy pastured lard or coconut oil, uses partially-hydrogenated soybean oil that is leftover from industrial commoditys. yuck. ill take the 1976 menu, with some measure of quality and integrity intact tyvm.
My elementary school had a full-time cook and full kitchen, so the food was homemade (and very good). Parents volunteered to help and to serve, which in hindsight kept costs down. I remember Chow Mein with lots of celery, homemade chili, etc. And occasionally we had pizza. I have to believe that since most of the food served today is simply warmed at school, it is full of preservatives, etc,. Also, we know a whole lot more about nutrition than we did then, so the nutritional value should be better rather than holding the line and I don't think it is. Finally, while choice is usually positive, I don't see the value in offering unhealthy choices. Most kids (not all) will choose junk over fresh fruit if given the choice, but will gladly eat the fruit if that's their only option.
Anon, I was gluten free for 3
Anon, I was gluten free for 3 years, then had a blood test after reintroducing it, and there were no gluten antibodies. I agree that gluten-free is not a great way to be low carb. As I mention in the article, it often just means different, more processed carbs.
Smiling, I haven't tried the kamut flour. I have a gluten-free friend who is able to tolerate kamut. Each person should check with their health provider and attend to their own reactions to see what works for them, but those new to the gf diet and those with severe intolerance are probably safer to avoid it.
That brownie is making me so
That brownie is making me so hungry! Have you ever tried Kamut khorasan Wheat flour? We have eaten in our home and it is really nutritious and tasty. I am asking though because I read on their site that many people who have gluten intolerance can actually tolerate this because it is an ancient grain. Anyway- this looks amazing thank you!
And I love that for their
And I love that for their small number of taps, they're all local!
That 1976 menu is what I
That 1976 menu is what I remember too! That was around the time the school district I went to started making all kinds of cuts across the board, and I remember our lunches going from cooked meals to processed things on cardboard trays. So the nostalgia I hear from some people my age surprises me.
Emily, I love all your
Emily,
I love all your comments and I've finally figured out why...
You remind me of me! You go, girlfriend.
I don't have children, but I
I don't have children, but I was really struck by the preview of Jamie Oliver's new show last night. He spent a few days in a school "kitchen" (where ovens and other from-scratch appliances went mostly untouched) fighting an uphill battle where kids left the healthy, nutritious stuff on the trays; school lunch ladies were utterly uninterested in any kind of change; dietary/health guidelines for school food lend themselves to cheap, heavy foods having little to do with health; and kids are predisposed to choose pizza over anything. Ok I totally get that last part - managing kids' tastes is a big job. But, in a face off, the healthy foods probably aren't going to be chosen by the kids (as in, turning the Titanic is a big job) - it seems like this whole kit and kaboodle needs to be addressed by the parents, the school administrators and anyone else who cares about the long-term health of our kids. The government entities don't seem to be getting the job done. Let's just say I felt Jamie's frustration from here. The enormity of this problem is scary, even for us non-parents.
Great article, Kristin. As a
Great article, Kristin. As a student and practitioner of Ayurveda, I'm fascinated by the increase in food sensitivities in the general population. It's alarming to say the least.
I'd like to present an ayurvedic concept into this thread for discussion. For those unfamiliar with Ayurveda, it's the world's oldest continuously practiced health care system. Treatments involve modification of diet and lifestyle and often include herbs, bodywork, and a variety of mind/body practices. The most fascinating aspect of Ayurveda for me is that it believes physical disease begins in the G.I. tract. Therefore, food is the first medicine.
Allergies, according to Ayurveda, are the result of a weakened digestive system. As a compromised system, it has lost it's ability to fully process food and jeopardizes related functions in the body including the absorption of nutrients, elimination of waste, and movement of the lympathic system. For some, this presents as gluten intolerance.
Treatment from an ayurvedic perspective includes eliminating the food culprit, but also addressing the strength of the individual's digestion, improving the health of the G.I. tract and lymphatic function, and keeping the immune system strong.
It's interesting that the solution most people find to address their gluten intolerance -- which is to follow a gluten-free diet -- is only the first step according to Ayurveda. Removal of the allergic response rather than the cause provides symptomatic relief, which is a short-term solution.
I'd like to hear from those with gluten intolerance. Has anyone considered complementary treatments? And if so, have any of those treatments involved working with herbs and/or following dietary protocols beyond simply removing gluten?
Thanks!
oh, and the new "choices" of
oh, and the new "choices" of milk often only include high temperature denatured gross low fat or fat free flavored milk. there is no whole milk at most schools, nor are they normally pasturized milk options, only uht.
hmmm, false choices in the
hmmm, false choices in the modern menu if you ask me. side salad? how much should we bet that this does NOT mean a lovely mixed green organic salad with dressings made from virgin olive oil and instead means iceberg lettuce from a factory farm with an errant carrot or two, along with a squeezeable packet of "french" dressing laden with hydrogenated oils and tons of refined sugar per serving?
i think a hamburger, made with real meat way back in 1976 when not all cows were confined and fed grain to make em sick, was probably much better and more nourishing then the new improved grade who knows what meat our kids now are offered.
the healthy sounding chicken wrap? its almost certainly wrapped in a piece of refined grain tortilla that instead of traditional and healthy pastured lard or coconut oil, uses partially-hydrogenated soybean oil that is leftover from industrial commoditys. yuck. ill take the 1976 menu, with some measure of quality and integrity intact tyvm.
My elementary school had a
My elementary school had a full-time cook and full kitchen, so the food was homemade (and very good). Parents volunteered to help and to serve, which in hindsight kept costs down. I remember Chow Mein with lots of celery, homemade chili, etc. And occasionally we had pizza. I have to believe that since most of the food served today is simply warmed at school, it is full of preservatives, etc,. Also, we know a whole lot more about nutrition than we did then, so the nutritional value should be better rather than holding the line and I don't think it is. Finally, while choice is usually positive, I don't see the value in offering unhealthy choices. Most kids (not all) will choose junk over fresh fruit if given the choice, but will gladly eat the fruit if that's their only option.