There’s nothing for the FDA to approve. It’s simply a matter of following the Great Taste No Gluten recipes and the guidelines we provide as to what to eat together.
Is the food bland?
No – anything but. You can eat
a huge variety of dishes that are tasty and
appetizing. In fact, in the Great Taste No Gluten
recipe book, you'll get the best tasting gluten-free
foods you've ever eaten - EVER. You won’t find any cardboard tasting food here.
Is the plan difficult to follow/learn?
It is extremely easy to understand. Many of the recipes take less than 30 minutes to make and are so easy to prepare, even a 12 year-old could make them. And if you follow my simple and straight forward guidelines, you will be pain free as well as gluten free.
My family is fussy – how do I know they will like the recipes?
The Great Taste No Gluten cookbook is chock full of delicious recipes every member of your family will love. Many are my very own “tried and true, personal favorites.” I’m sure they will be yours as well.
Each and every recipe has been taste-tested by me and my entire staff to be sure that they were dishes even the most finicky eater would enjoy. You should know that after every recipe was tested, the comment I received most often was “there’s no way this is gluten-free. It’s delicious!” I am convinced you will say the same.
Can I follow this plan when I am traveling?
Yes. The plan is simple and easy to follow at home or away.
Do I need strong willpower to do this?
Do you need strong willpower to enjoy many or all of your favorite dishes, or some fantastic new ones, and finally be free of gluten and stomach problems?
How do I identify foods with gluten in them and will you show me how to read labels so I’ll know if gluten is in a product?
The Great Taste No Gluten manuals will give you all the tools and information you need to identify sources of gluten as well as help achieve better health.
I’ve tried several gluten free eating plans and nothing ever works. What makes your program different than any other on the market?
The comprehensive, easy-to-understand Great Taste No Gluten program goes beyond the scope of any other gluten free program in existence. You see, being completely pain free involves not only eliminating gluten from your diet but also eating the right foods together to encourage efficient digestion. The Great Taste No Gluten manuals will guide you each step of the way so you can achieve pain-free, high energy and healthful living.
What are some of the symptoms of gluten sensitivity?
Gluten sensitivity can take many faces, and that’s why it’s so difficult to diagnose. Doctors frequently misdiagnose it, so that usually means they fail to suggest the right remedy (a gluten-free diet). This makes the problem even worse.
People with gluten sensitivity can suffer digestive symptoms, skin problems, neurological problems, autoimmune diseases (like arthritis and diabetes), chronic fatigue, anemia and chronic infections, to name a few.
Will going gluten free help my autistic child?
Research studies have shown that over 65% of parents who switch their autistic children to a gluten and casein-free diet see dramatic improvements. This subject is discussed in more detail in the manual “Unraveling the Gluten Free Mystery.”
Listed below are just some of the remarkable changes and improvements these children have experienced:
Success with potty training
Learning to speak
Expanded vocabulary; speaking in sentences
Socialization and interaction with other children and adults
End of temper tantrums and “meltdowns”
What is the difference between gluten intolerance and celiac disease?
Gluten intolerance is when the presence of gluten in your body causes a negative reaction, the most common being stomach pain, gas, bloating and diarrhea.
Gluten intolerance can also cause chronic inflammation to, and flattening of, the hair-like projections called villi inside your small intestine. This causes decreased nutrient absorption which can lead to nutritional deficiencies, malnourishment, underweight and mineral-related diseases like osteoporosis.
In extreme cases, gluten intolerance can cause serious, permanent damage to your organs and tissues, and even result in early death.
Celiac disease is a severe form of chronic gluten intolerance where the villi in the small intestine are partially or completely destroyed. As a result, food is not digested properly and nutrients cannot be absorbed adequately.
What is celiac sprue? Is it the same as celiac disease?
Yes. They are one in the same.
What is latent or “silent” celiac disease?
The terms latent and silent celiac disease are used to refer to individuals who have inherited the genes that predispose them to celiac disease but have not yet developed the symptoms or signs of celiac disease.
Latent celiac disease refers specifically to individuals who have abnormal antibody blood tests for celiac but who have normal small intestines and no signs or symptoms of celiac disease. For example: Some individuals may have had a childhood onset of celiac disease and the disease may have been successfully treated with a gluten-free diet. The individuals' intestines may have resumed a normal appearance and function, and they may have no signs or symptoms of celiac disease.
Other individuals with celiac disease in childhood abandon the gluten free diet as adults, yet they remain free of the signs or symptoms of celiac disease.
In both of the above instances, the celiac disease is latent, and the individuals can develop signs and symptoms of celiac disease later in life.
Silent celiac disease refers to individuals who have abnormal antibody blood tests for celiac disease as well as loss of villi in the small intestine but have no symptoms or signs of celiac disease, even on a diet that contains gluten. Like individuals with latent celiac disease, these people can develop signs or symptoms of celiac disease later in life.
Is celiac disease hereditary?
Yes. Celiac disease can be hereditary. Four to 12 percent of an affected person’s first-degree relatives will likely also have this disease.
Is there a connection between diabetes and celiac disease?
According to the American Diabetes Association, there seems to be a link between type 1 diabetes and celiac disease. About 1 in 20 people with type 1 diabetes has celiac disease. Even in the general population, including people with type 2 diabetes, the rate could be as high as 1 in 250.
Is there a connection between celiac disease and leaky gut syndrome?
Yes. Leaky gut syndrome can be caused by many sources ranging from alcoholism to parasites; however, celiac disease consistently ranks high on the list. Individuals with celiac disease have a severe reaction to gluten, which when it is consumed, causes the villi in the small intestine to flatten. Weakening of the intestinal walls is a common cause of leaky gut.
I don’t have time to cook fancy recipes. Can this be done with convenience foods?
Yes. Certain “convenience” foods such as frozen vegetables or canned tomatoes can be used in the recipes. We cannot, however, recommend foods that are heavily processed, making them full of chemicals and preservatives. These foods are unhealthy for everyone, including people with gluten intolerance or celiac disease.
How can your program help children or adults that are autistic?
To someone with autism, gluten is basically like taking a barbiturate.
People with autism are typically unable to properly digest gluten, so it leaks from their intestines into the bloodstream. From there it can travel to the brain and cause it to trigger opiate-like effects (like being on morphine). The resulting effect is that many autistic children or adults are walking around "drugged out" on wheat products.
However, studies have shown that over 65% of parents who switch their autistic children to a gluten free diet see dramatic improvements, and similar positive signs can be expected for adults with autism.
What does eating “processed” food have to do with gluten problems?
Our reliance on processed foods has caused our gluten consumption to skyrocket. Food manufactures add gluten to wheat flour to give it more “binding power.” Gluten is also used in manufacturing practically all boxed, packaged and canned processed foods. It creates textures that are more attractive to our taste buds and is also used in binders, coatings and thickeners, all designed to make processed foods more enticing and addicting.
I love to bake, but since I can’t use white or wheat flour, what can I use instead?
Many of the ingredients you’ll need for gluten free creations are found in most well-stocked grocery stores or health food stores. You may from time to time come across a certain flour or ingredient that you cannot find. Not to worry—in the manual “Gluten Free Substitutions” you’ll find a chart that you can follow to substitute common ingredients for not-so-common ingredients.
How will I know what to order in a restaurant?
Don’t be afraid to order “off the menu” in restaurants or request that the chef prepare something special for you that’s gluten free. Most restaurants are happy to accommodate your request. If you are unsure whether a dish you’ve chosen is gluten free or not, simply ask the server and tell him or her you have a gluten problem.
Isn’t it hard finding gluten-free products in stores?
No, not at all. Many of the ingredients you will need for gluten free cooking can be found in most grocery or health food stores, as well as online. Plus most stores are carrying a widening supply of gluten free prepared products.
The important thing to remember when buying something that isn't specifically labeled gluten free is that you must learn to read labels. Gluten can be disguised in numerous ways and many ordinary prepared products contain gluten. The manual "Unraveling the Gluten Free Mystery" guides you on how to identify gluten and what to do to avoid unknowingly ingesting gluten.
Isn’t going gluten free expensive?
This is a misconception. It’s only expensive if you rely heavily on processed foods. If the majority of your diet is comprised of real (fresh) foods (which pound for pound are far cheaper than any kind of packaged foods), eating a gluten free diet is not expensive. In fact, it may even say you money. In the Great Taste No Gluten manuals I give you easy to implement strategies that will make your switch to a gluten free lifestyle simple, convenient, economical and most of all, delicious.
If I’m not celiac, why should I go gluten-free? Why is gluten so bad?
It is estimated that wheat harvested today contains nearly 90% more gluten than wheat did a century ago. Our bodies simply were not biologically designed to handle that amount of gluten.
Gluten can cause a variety of symptoms over and above the well-known GI distress, many of which you would not suspect are related to gluten. These can include joint aches, fatigue, skin problems and neurological problems.
Many people who adopt a gluten free diet are shocked at the unexpected improvements in their health once they stop eating gluten.
What is gluten and where is gluten found?
Gluten is a protein found in wheat, barley and rye and all foods derived from them. It’s also a common additive to many foods that you might not expect, including processed foods. The manual "Unraveling the Gluten Free Mystery" teaches you how to read labels and identify sources of gluten.
Do I have to throw out everything I have in the pantry/refrigerator now?
No, not necessarily. The manual “Your Gluten Free Kitchen” will help you organize a well stocked, gluten-free kitchen and pantry simply and easily. While you may have to eliminate a few things, you’ll be delighted with the many wonderful naturally gluten free foods you’ll get to keep and enjoy!
Will I need special appliances or tools?
There are many appliances and utensils designed to help make fresh food preparation a snap for you, and to help you avoid spending hours in the kitchen. The manual “Your Gluten Free Kitchen” gives you suggestions on appliances and tools that will make gluten free cooking easier, and chances are, you already have most if not all of those items on hand.
How will I benefit from following your program?
It’s difficult NOT to benefit from following the Great Taste No Gluten program!
Gluten can cause such a wide a variety of symptoms over and above the well-known GI distress, many of which you would not suspect are related to gluten. Chances are excellent that you’ll notice a difference right away in something that you didn’t even connect to gluten consumption like vague aches and pains or skin rashes.
In addition, since you’ll not only be eliminating gluten but also learning how to improve your digestion, you’ll experience fewer GI symptoms like acidy burps, heartburn, gas, bloating, constipation, diarrhea and cramps. You’ll also likely drop excess weight without even trying.
How’s THAT for a benefit?
Is a gluten-free “diet” nutritionally complete?
The answer to that is “it depends.” People can eat a lot of gluten-free junk food. A diet is comprised of heavily processed, chemically enhanced “foods” offers little nutrition whether it’s gluten free or not.
When you follow the general guidelines I give you in the Great Taste No Gluten manuals and prepare the delicious recipes, you can be assured you are enjoying a diet of nutritious REAL foods.
Why is gluten sensitivity so common?
It is estimated that wheat harvested today contains nearly 90% more gluten than wheat did just a century ago. Our bodies simply are not designed to handle that much gluten.
Some researchers currently estimate that at least 30% (nearly 1 out of 3) of people in the US are gluten sensitive or intolerant. Other sources estimate that figure could be as high as 50- 70% of Americans! The reason for the disparity is that gluten sensitivity can mask itself as other conditions and may be frequently misdiagnosed.
I go into more detail about that and other gluten-related health questions in the manual "Unraveling the Gluten Free Mystery."