Thursday, June 23, 2011

New Food Sensitivity Testing Available Through Enterolab

I first learned of Enterolab's gluten sensitivity test through my son's doctor, who described it as more sensitive than traditional blood testing.   The lab's director, Dr. Kenneth Fine, recently notified friends and clients of an expansion in laboratory tests, including expanded food antigen testing based on stool samples.  Here is the relevant text from his announcement:

At the time I began prescribing gluten-free diets for non-celiac colitis patients with gluten sensitivity in 1998, I went gluten-free myself, to help myself empathize with my prescribed dietary treatment for others. Since then, my own personal diet-induced health recovery (from lumbosacral arthritis), combined with my 20 years of medical research and experience as a lab director, has led me to the understanding that there are many foods additional to gluten that cause immunologic sensitivity-induced illness. Research since the 1960’s has shown the same to be true, which is why since 2000, www.EnteroLab.com has offered tests for immunologic sensitivities to milk, eggs , and yeast, adding soy a few years later. Over the past 10 years, we have been researching how to best expand this line of stool testing to more antigenic foods, in a way that yielded results that would be clinically meaningful, while being affordable for you (because dealing with stool is a time consuming, laborious process). Although many labs offer similar tests of blood and saliva for food sensitivity, research for 20 years (including but not exclusively our own) has shown testing of intra-intestinal contents to be far more sensitive and accurate compared with blood or saliva (O'Mahony S,et al.  Dissociation between systemic and mucosal humoral immune responses in coeliac disease. Gut. 1991;32(1):29-35.) .


Thus, a goal of establishing a broader repertoire of food antigen testing in stool seemed worthy indeed. Over the past 3-4 years we at EnteroLab have invested in new analytical machines, technology, employees, and research to help make this a reality. The launch of this expanded food antigen panel and other new tests for parasites and pancreatic function ( with pancreatic elastase) come at a perfect time during our anniversary celebration year. We are also offering discounts on these new food sensitivity panels at Enterolab.com, as part of this anniversary celebration, my way of showing our appreciation to you for your past patronage and support.


For more information about Enterolab's new testing options and prices, please visit their website.

Monday, June 13, 2011

Grain Free Drop Biscuits

Cashews are my new best friend since I've been on a low phenol diet.  Here, they are paired with almond flour to create a nutrient dense and grain free drop biscuit.  These not too sweet biscuits are wonderful with jam for breakfast, or as a dinner roll.

Nutritionist Naomi Devlin recently wrote about the benefits of soaking nuts, grains and legumes to aid in digestion and improve the texture of baked goods.  Since then, I've been keeping a jar of cashews soaking in the fridge for baking and to add creaminess to my smoothies.  For this recipe, they were soaked 18 to 48 hours.

This particular recipe was inspired by a Classic Drop Biscuit recipe in Elana Amsterdam's cookbook, The Gluten Free Almond Flour Cookbook.  Her book provides so many possibilities to use almond flour in everyday cooking, adding a huge protein and nutrient boost to gluten free baked goods.  I highly recommend it if almonds and eggs are a part of your diet.

Ingredients:

1 cup plus 2 tbsp almond flour
1 cup soaked and rinsed raw cashews
1/4 cup arrowroot powder
1 tsp baking powder (Hain Featherweight is potato based)
3/4 tsp sea salt
1/2 tsp baking soda
2 eggs
3 tbsp oil (I used sunflower to lower phenols)
3 tbsp agave or honey
1 tsp fresh lemon juice

Directions:

Preheat oven to 350 degrees.  Place cashews in food processor with the blade attachment on.  Process until a fine meal forms, taking breaks to scrape off big chunks from the sides.  Add almond flour, arrowroot, baking powder, salt and soda and blend.   Scrape the sides of the food processor.  In a separate bowl, mix eggs, oil, sweetener and lemon juice.  Add this mixture to the food processor and mix well.  Cover a large cookie sheet with parchment (you can use oil in lieu of the parchment but these can be a little sticky) and spoon 3 to 4 tablespoons worth of batter at a time to make about 9 biscuits.  Bake for 13 to 15 minutes.  Source:  www.foodsensitivityjournal.com


This post has been shared with Slightly Indulgent Tuesday and Fight Back Friday.

Monday, June 6, 2011

Almost Peanut Butter Crunch Bars








































Peanuts are one of those problem foods so many people have to avoid.   When I originally made these bars, my aim was a sweet carob taste.   The flavor combinations in this recipe taste surprisingly close to peanut butter.  Even my husband, who doesn't usually like carob, loves these bars!

Ingredients:

1 cup raw brazil nuts
1 cup raw sunflower seeds
1/3 cup carob powder
1/2 cup sunbutter
1/2 cup brown rice syrup
3/4 cup gluten free crispy rice cereal (I like Erewhon)

Directions:

Place brazil nuts and sunflower seeds in a food processor with sharp blade attachment.  Process until a fine meal forms.  Add carob powder and process until mixed.  Add sunbutter and brown rice syrup and process until mixed well.  Transfer to a mixing bowl and stir rice cereal in with a spoon or fork.  Pour into an 8 x 8 inch square cake pan and pat down with the back of a spoon until smooth.  Cover and refrigerate for a couple of hours.  These bars taste best cold.  Source:  www.foodsensitivityjournal.com



This post has been shared with Slightly Indulgent Tuesday.
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